Fill the glasses.
Offer claret and Apollinaris.
Never let anybody ask for anything which belongs to the regular luncheon. If demands are made upon the sideboard, supply them quietly and quickly. Pass the vegetables, bread, and butter whenever needed. Listen when beefsteak is offered, and be ready to hand the proper plate without being sent for it.
In removing this course, take a suitable tray and lay on it the carver, with its fork and the gravy spoon. Be careful to see that the edge of carver does not touch fork or spoon, and lay the carver and fork by themselves in the pantry. Next take out the beefsteak platter and tray, and then the vegetable dishes. Take the luncheon plates, one in each hand, until all are removed.
Take the bread-and-butter plates, butter and gherkin dishes. Take off the china tray, salt cups, pepper boxes, and any clean glass or silver that has not been used.
If from a polished table, remove the crumbs with a fringed napkin and crumb-tray or plate. If a cloth is used, with a silver crumb knife and tray or plate.
Place a dessert plate, with its fork, before each person.
Pass tarts, offering them at the left. Place cups of cocoa at the right.
Fill the glasses.
Pass the tarts a second time. If cups are empty, pass them to be filled without waiting to be told.