result
shall be a picture of daintiness, grace, and symmetry is seemingly a
simple matter, but the trick of good taste and a mathematical eye are
both involved in it. The manner of setting and serving the table
varies somewhat with each meal, but a few suggestions apply to all
alike. The center of the table must be exactly under the chandelier,
and covered with the pretty centerpiece with its dish of ferns, a vase
of posies, or a potted plant in a white crinkled tissue-paper pinafore.
Nothing else has the decorative value of the table posy, however
simple, which seems to breathe out some of its outdoor life and
freshness, and should never be omitted. Twenty inches must be allowed
for each cover, or place, to give elbow room, and all that belongs to
it should be accurately and evenly placed. At the right go the
knives--sharp edges in--and spoons, with open bowls up, in the order in
which they are to be used, beginning at the right. At the points of
the knives stands the water glass. At the left are arranged the forks,
tines up, also in the order of use, beginning at the left, with the
butter plate, on which rests the butter knife, a little above the
forks. The napkin--which should be folded four times in ironing and
never tortured into fantastic shapes, restaurant fashion--lies either
at the left of the forks or on the plate at the center of the cover.
If many spoons are to be used, the soup spoon alone rests beside the
knife, with the others above the plate. Individual salt cellars go
above the plates, shakers at the sides or corners of the table, within
easy reach, and one carafe is usually allowed for every three or four
people. Carving cloths are laid before the plates are put on, with the
carving knife at the right, the fork at the left. Water is poured,
butter passed, and bread arranged on the table just before the meal is
served. Extra dishes and the plates for use during the different
courses stand in readiness on a little side table, silver and glass
alone being appropriate to the sideboard.

DUTIES OF THE WAITRESS

The maid stands behind the master or mistress to serve the plate of
meat, the bowl of soup, and so on, taking it on her tray and placing it
with her right hand from the right of the person served. All plates
are placed by the waitress, while she serves all vegetables, sauces,
etc., from the left, holding the dish on her tray or, if it be a heavy
one, in her hand, within easy reach.