Table Service 9

The ‘coffee pot, sugar and cream, cups and saucers arranged
in groups of two, are placed in front of the hostess at the time
of serving. A tray may be used. Place handles of the dishes
toward the hostess. Pass a cup and saucer so that the handle is
facing the guest, with the spoon on the saucer to the right of the
cup, handles parallel.

The table should never look crowded with dishes. When the
hostess is serving the meals, a tea-wagon near by may hold the
tea-tray, water pitcher, dessert, cheese, etc.

Place the chairs so that the edge of the seat just touches the
tablecloth, but does not prevent it from hanging straight.
Place cards may be used for seating a large number of guests.
They are put above each plate. -

See that the covers on opposite sides of the table are directly
opposite, not out of line, or in the case of an odd number,
equally distant from each other. (See illustration, Page 10)

2. Styles of Serving—There are three methods of serving
meals: the Russian, the English, and the Compromise.

The Russian Service is most formal. No food is on the table
except candy and nuts. The plates are served in the kitchen,
and placed in front of the guest; or empty plates are in place, and
the serving dishes are placed to the left of each person by a wait-
ress. Each person helps himself, or is helped by the attendant.
The dishes of food are not set down upon the table, but are
returned to the pantry. .This form is rarely used, except where
there are servants.

The English Style is informal. Foods are served at the table
_ by host and hostess and other members of the family. If there
is a maid, the passing is done by her.

The Compromise Style is a combination of the other two.
The main course is usually served at the table, while the soup,
salad and dessert, are served directly from the kitchen. This is
most frequently used in Canada.

There are two methods of serving guests: the right hand, and
the left hand service. If the right hand service is used, all

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