he spoon, dipping it into the plate
_from_ instead of towards you, to avoid dripping the soup.

Break bread or roll, and spread with butter only the piece which you are
about to eat.

Use knife only as a divider, the fork to take food to the mouth. Where
one can dispense with a knife, and use only the fork to divide food, do
so. When not using either, lay them together across the side of the
plate, not resting on the table cloth.

A spoon should never be allowed to rest in a tall receptacle such as a
cup or glass, as it is likely to overturn the receptacle. Place the
spoon on plate or saucer.

At close of meal, fold napkin, that table may be left in orderly
condition. When napkins are to be washed at once, or when they are paper
napkins, they need not be folded.

Do not begin a course until all are served.

Sometimes it is better to serve the hostess first, and sometimes it is
the custom to serve the guest first, that is the guest of honor who sits
on the hostess' right. When the host or hostess does the serving, the
guest is served first.

Do not be troubled if you use the wrong spoon or fork, and never call
attention to anyone else's doing so. No matter how you feel, or what the
blunder or accident may be, such as spilling something or dropping a
plate, never show displeasure to either servant or guest. Good breeding
and pleasant atmosphere are essential to all entertainment.

Good breeding means first of all thoughtfulness of others, and nothing
shows lack of breeding so quickly as a lack of such politeness to those
who happen to be serving us in hotels, at home, in shops, or when
travelling, or anywhere else.

When acting as waitress, stand at the left of the person to be served,
so that the portion may be taken with the right hand.

Preparing the Meal

Plan the cooking so that the food that is to be served may be kept hot;
for instance, soup may be kept hot on the back of the stove or where
there is less heat, while the meat or vegetables are being cooked. Food
that is to be served cold, should be kept in the ice-box or standing in
water until the last moment and served in chilled dishes. In placing the
food on the dishes and platters care should be taken to make it look
attractive.

Setting the Table

When setting the table keep in mind how many courses there will be, and
therefore, how many knives, forks, and spoons are needed. Have
everything clean, and lay everything straight. Air room well