General Rules
The air of a dining-room must be fresh, and not too warm. Furniture must be free from dust. Table-cloths must be laid straight and smooth. Side-tables must be draped. Napkins must be folded simply, and not in fanciful shapes, as fans, etc. The edge of a knife must be turned towards the plate; bowls of spoons and tines of forks turned up. Knives and spoons must be placed at the right of a plate; forks at the left. Place knives and forks in the order in which they are to be used; the first one used, on the outside.
All glasses must be placed at the right.
Napkins and bread-and-butter plates must be placed at the left.
Carvers, fish-slice and fork, etc., should be laid on a side-table until needed, then placed
quietly and quickly, the knife at the right of the platter, and the fork at the left.
Extra plates, glasses, knives, forks, and spoons should be in readiness on the side-board.
Such things as mustard, vinegar, etc., which may be wanted, should be in readiness on the side-table or in the pantry.
Filtered water, ice, and extra bread or rolls should always be at hand in the pantry during a meal.
Bread must be freshly cut.
Water must be fresh and cool.
Butter must not be served so soon as to become soft.
A waitress is responsible for the proper heating of dishes before they are brought to the table.
A meal must not be announced until everything is ready which is or may be needed.
Everything not too large to rest comfortably upon a serving-tray should be handed from it.
Any dish from which a person at table
helps himself should be offered at the left. Any dish which the waitress serves should be placed at the right.
Glasses for water must be kept filled.
In removing a course, food must be first taken; then soiled china, glass, silver, and cutlery; then clean china, glass, silver, and cutlery; then carving-cloths, and lastly crumbs.
Soiled plates and dishes should be removed from the right.
To remove a carving-cloth, fold it quickly together and lift to tray.
Everything relating only to one course must be removed before serving another course.
Plates and dishes must never be piled together so that china rests on pieces of silver.
Work in pantry must be as nearly noiseless as possible.
A waitress must not leave the dining-room until she is sure that there is nothing more for her to do.
Before a girl is an “expert” in waiting she must learn:
To step lightly and quickly.
To dress neatly.
To keep tidy hair, clean teeth, and clean finger-nails.
To close a door without noise.
To take proper care of a dining-room, pantry, silver, brass, lamps, and polished wood.
To handle dishes and silver in a quiet manner.
To carry dishes without having them touch her dress.
To treat carvers with as much respect as if they were razors.
To sharpen carvers.
To remove crumbs.
To cut bread.
To make butter balls.
To dress salads.
To make sandwiches.
To make coffee, tea, and chocolate.
To serve wines.