A FEW STANDARD RULES FOR SERVING
1. Pass and place everything from the left, except beverages and extra silver belonging on the right.
2. Place and remove plates one at a time. To save time, two plates may be brought to the dining room. Place one on the serving table and the other on the dining table; return to the serving table for the second plate, rather than to the pantry.
3. Use a folded napkin in the hand under all dishes served which contain food.
4. Use a tray only when passing or removing more than one article, as cream and sugar, or salt and pepper.
5. In removing a course, first take all dishes containing food, then soiled plates and silver.
6. Special watchfulness should be given by the maid that each person’s needs are attended to.
7. Two pieces of silver placed on a platter containing food to be served are more convenient than one, for the person serving himself.
8. No sound of preparation should come from the pantry.
9. Hot dishes must come to the table hot and served on hot plates. Cold dishes must be cold and served on cold plates.
10. A maid should always wear a clean fresh dress and apron.