On the sideboard place the dessert plates, on each one of which is a doily under a finger bowl one-third full of water, and a dessert fork. Put on the sideboard astray with after-dinner cups, saucers, and spoons, a small bowl of lump sugar, and a small cream jug. Have on the sideboard, also, extra glasses, knives, forks, and spoons.
On the side-table place extra plates, the carvers with their forks, tablespoons, and sauce ladles. Leave room on the side-table for vegetable dishes and sauce boats.
Be sure that the salad bowl, olive dishes, and pudding dish are cool, the tureen, dishes, and plates being properly heated. When it is nearly time for dinner, place two olive dishes and two almond dishes, alternately,
just outside of the candelabra; place a decanter of sherry near the carver’s right, and a decanter of claret at the opposite corner of the table; fill the carafes, fill the tumblers, light the candles.
Place the soup tureen and some warm soup plates at the head of the table, lay the soup ladle at the right of the tureen, see that every chair is in its place, and announce that dinner is served.
When all are seated, uncover the soup tureen, put the cover on the side-table, and stand at the left of the hostess.
When a ladleful of soup is served, lift the soup plate with your right hand and place it on your tray. Take it to the person at the right of the hostess. Go to the right side. Place the soup plate on the cold dinner plate. Serve all on one side, then begin at the left of the hostess and serve all on the other side.
To remove the soup course, take first the tureen, then a soup plate in each hand, until all are removed. To remove soiled plates, go
to the right. Properly done, this way is more agreeable to those who sit at table than when plates are taken from the left.
Pour sherry. Be careful to pour each glass three-fourths full.