rooms on the first floor, brush off the steps, sweep out the halls, and
brush down the stairs. Brush up the drawing-room or go over the floor
with a carpet-sweeper, wipe up the hard-wood floors, and dust the rooms.
If the woodwork is painted, spots must be wiped from it. Take hot water
up to bedrooms half to three-quarters of an hour before breakfast,
according to directions previously given by mistress. Wait on table
during the early part of the meal. Pass the fruit, offering it from the
left side. Take off fruit-plates from the right side, putting porridge
service in the place of the plate removed. Offer porridge, as sugar and
cream, from the left side, remove soiled porridge service from right
side, putting hot plate in its place. Offer other dishes from left side,
or if the plate is served by the carver, put it in front of the guest
from right side. Place cup and saucer on the right, offer sugar and
cream from the left.
When dismissed after the service of breakfast, go up-stairs to the
bedrooms and proceed with them as directed previously in duties of
"General-Housework Maid." Have breakfast when summoned by cook, clear
table, and prepare dishes for washing. Return to the bedrooms, finish
the work there and in the bath-room, and then wash dishes, put them
away, and despatch other work of the dining-room. See if silver needs
cleaning and that table-linen is in order. Polish brasses, rub off
furniture, wash windows, or attend to other work of this sort. Make
butter-balls for the next meal. Clean and fill lamps.
Set table for lunch according to previous directions. Wait as at
breakfast. Be careful that no glass is allowed to become empty, and keep
a watch on the plate of each guest, offering to replenish it as it is
emptied.
After luncheon clear the table before going to luncheon in the kitchen.
Wash dishes and dress for the afternoon, requesting the cook to answer
the bell while you are in your room. Be in readiness to attend the door
during the afternoon. Make the tray ready for tea at five o'clock, and
carry it in at the appointed hour without waiting for the order. If the
salad is in your care, prepare it in time and see that the mayonnaise,
if this is needed, is made in season. Set the table according to
directions already given. At dusk draw down the shades and light gas and
lamps in hall and drawing-room.
In passing the soup do not use a tray, but put the soup-plate down in
front of each guest, from the right. Remove the soup-plate from the
right, leaving the service plate untouched. When the hot dinner-plates
are brought in, take up the service plate, substituting the
dinner-plate. Bring the meat to the table first, then place the
vegetables on the serving-table. Stand back of the carver, a little to
the left. Take each plate as he serves it and put it down in front of
the guest, from the right. Pass vegetables, etc., from the left. Follow
the same plan as has been outlined earlier in serving salad, sweets, and
coffee.
Should you be expected to remain in the dining-room throughout the meal,
the soiled dishes must remain untouched until after dinner. If you are
permitted to wait in the pantry, many of the soiled dishes can be washed
during the meal.
When coffee has been served, go up to the chambers, remove spreads,
shams, etc., turn down beds, and close the blinds. Come down to your
own dinner, and then clear the table, wash the dishes, and put the
dining-room in order for the night. Be ready to answer the bell during
the evening. About ten o'clock take iced water to the chambers. If up
later than the members of the family, turn out lights and lock up.
THE END