UTIES OF SERVANTS.

The servants commence, in passing the dishes, one upon the right of the
host and one upon the right of the hostess. A master or mistress should
never censure the servants at dinner, however things may go wrong.
Servants should wear thin-soled shoes that their steps may be
noiseless, and if they should use napkins in serving (as is the English
custom) instead of gloves, their hands and nails should be faultlessly
clean. A good servant is never awkward. He avoids coughing, breathing
hard or treading on a lady's dress; never lets any article drop, and
deposits plates, glasses, knives, forks and spoons noiselessly. It is
considered good form for a servant not to wear gloves in waiting at
table, but to use a damask napkin, with one corner wrapped around the
thumb, that he may not touch the plates and dishes with the naked hand.

SOUP.

Soup is the first course. All should accept it even if they let it
remain untouched, because it is better to make a pretense of eating
until the next course is served, than to sit waiting, or compel the
servants to serve one before the rest. Soup should not be called for a
second time. A soup-plate should never be tilted for the last spoonful.

FISH.

Fish follows soup and must be eaten with a fork, unless fish knives are
provided. If fish knives are not provided, a piece of bread in the left
hand answers the purpose as well, with the fork in the right hand. Fish
may be declined, but must not be called for a second time.

THE SIDE DISHES.

After soup and fish come the side dishes, which must be eaten with the
fork, though the knife is used in cutting meats and anything too hard
for a fork.

GENERAL RULES REGARDING DINNER.

When the plate of each course is set before you, with the knife and fork
upon it, remove the knife and fork at once. This matter should be
carefully attended to, as the serving of an entire course is delayed by
neglecting to remove them.

Greediness should not be indulged in. Indecision must be avoided. Do not
take up one piece and lay it down in favor of another, or hesitate.

Never allow the servant, or the one who pours, to fill your glass with
wine that you do not wish to drink. You can check him by touching the
rim of your glass.

Cheese is eaten with a fork and not with a knife.

If you have occasion to speak to a servant, wait until you can catch his
eye, and then ask in a low tone for what you want.

The mouth should alwa