Remove tart plates, by taking one in each hand, to pantry, until all are removed.
Place a plate, with finger bowl, for each person, and pass bonbons.
A luncheon served in this way gives us the following rules:
I—A dining-room must be free from dust
and at a pleasant temperature; neither too warm nor too cold.
II—A waitress is responsible for the proper heating of dishes before they are brought to the table.
III—A meal must never be announced until everything which is needed, or may be needed, is in readiness.
IV—Water must be fresh and cool.
V—Butter must not be served so soon as to become soft and oily.
VI—Bread must be freshly cut.