ENTER THE WAITRESS
The waitress has already been busy, as we have seen, laying the cloth
and covers for the meal. Now, however, she must live up more closely to
the implied meaning of her name. Either the hostess or the daughter of
the family who is acting as waitress, or the waitress herself announces
the meal. For informal service, with a member of the family acting as a
waitress, the former may quietly leave the table to attend to the
bringing on or carrying off of a course, or to supplying water, butter,
etc. But the same care and attention to everyone's needs is expected of
her as of a regular waitress. Water, butter, rolls, bread, etc., should
never have to be asked for. Within reach of hand the waitress should
always have a soft napkin to remove any liquid spilled during the meal,
at once covering the spot with a fresh doily. She must see to it that
there are hot plates for hot dishes, and chilled plates for cold ones.
THE MAID AT THE TABLE
The waitress should serve and remove everything, except beverages and
extra silver from the guest's _left_. Fork and spoon should always
be easily at hand for the person served, and dishes should _never_
be offered and removed by _reaching across a cover_. Remove
glasses, cups and saucers from the _right_, and serve all
beverages from the right. Plates should be placed and removed, one by
one. Two plates of food (especially salads or soup) may be brought into
the dining room at the same time, but _one should be left on the
serving table_.
The host is served last, the hostess first, then the guest of honor (at
the hostess' right), then the guest at the right of the host, and so on
till all have been served.
Waitresses should _not_ grasp the edge of the plate or put the
thumb over the rim in placing or handling. The left hand should always
be used for removing plates. Take away with each course whatever is
needed for a later one, large dishes of food, soiled china, glass and
silver. Then crumb the table with a small plate and clean, folded
napkin.
When serving dishes of food do so with a dinner napkin folded square on
the palm of the hand. The serving dish should be held firmly and not
too high. If necessary steady with right hand on edge of dish. Close
contact with the person served always should be avoided. The serving
tray comes into its own for removing or passing cream and sugar, pepper
and salt, etc. Candies, salted nuts, water and wineglasses stay on the
table until the meal is over.
In clearing the table remove glass and silver first, brush up crumbs
which may have fallen on the floor, and carefully shake, fold and put
away the table linen.