Do not leave the dining-room until you are sure that you have finished all that there is to do.
A dinner served in this way gives us the following rules:
I—A dining-room must be free from dust and at a pleasant temperature.
II—Table-cloths must be laid without wrinkles and perfectly straight.
III—The sharp edge of knives must be turned towards the plate; bowls of spoons and tines of forks must be turned up.
IV—Carvers must be treated with as much respect as if they were razors.
V—A waitress is responsible for the proper heating of dishes and plates before they are brought to the table.
VI—A meal must never be announced until everything is in readiness which is needed or may be needed.
VII—Bread must be freshly cut.
VIII—Everything which admits of choice must be passed at the left. Everything which does not admit of choice must be placed at the right.