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.