to the
hands of an experienced caterer.

In laying the table the same manner of arrangement is to be observed
as for dinner _a la Russe_, save that there are more dishes on the
board and the decorations are placed with a view to leaving all the
space possible.

Celery is now served in low, flat dishes, and these, together with
olives and various relishes, may be placed on the table in all manner
of dainty, ornamental dishes. Large spoons for the next course are
also supplied.

Oysters are in place when the guests enter the room, and the servant
sometimes passes brown bread to eat with them; this is cut thin,
buttered and folded. After passing this it is replaced on the
sideboard; water is then poured, when, beginning with the oyster plate
of the guest at the right of the host, she removes it, and the others,
as rapidly as possible, leaving the under plate.

Soup tureen, ladle, and plates, or bowls, are then placed before the
hostess and the maid, standing at her left hand, takes the plates one
by one, and passes them at the left hand of guests. This accomplished,
the tureen is removed, and the host, having finished his soup, is
ready for the fish, which is placed before him together with hot
plates, and potatoes in some form, accompanied or not by a salad.

Directions to Waiters.

The servant then proceeds to remove the soup-plates and the plates
beneath. By this time the host has divided the fish, and, standing at
his left hand, the maid takes the plates as he fills them, and passes
them, serving first the guest at his right. A piece of fish, a potato,
and a little fish sauce, are placed on each plate. If both salad and
potato are served at the same course, place the salad dish before the
hostess and let her serve it upon small, extra plates or dishes. If
salad alone is served, it is usually placed upon the plate with the
fish.

The fish-platter should now be removed. The plates may also be taken
when it is seen there is no more need of them, beginning with those
first served, as it is presumed they will have first finished, since
it is etiquette for each guest to begin eating so soon as the plate is
placed before him.

The next course is the roast. While the host is carving this, one or
more varieties of vegetables are set at hand. Portions of the meat and
the accompanying vegetable are placed on the same plate, and the
servant passes them in the same order as before, and immediately
follows them with th