As many dishes as are possible, without crowding, are placed upon the table before the meal is announced.
Have the air of the dining-room fresh, and the temperature not too high.
See that the furniture is free from dust.
Be sure that the table is quite straight. Lay Canton-flannel cloth perfectly smooth. Lay linen cloth without a wrinkle. See that the coverings of the sideboard and side-table are fresh and straight.
Place flowers in the centre of the table, and four candlesticks in a square outside of them.
Lay carving-cloths at the foot and the head, and see that they are straight across the end of the table.
Place a carafe for the use of every two persons, and a salt cup and pepper box for every two.
For each person lay a small plate. On the right of each plate lay a small silver knife, a medium steel knife, with the sharp edge turned towards the plate, a small soup spoon for bouillon, and a tumbler. At the left lay a salad fork, a medium silver fork, a napkin, and a bread-and-butter plate with a supper roll and a tiny butter ball.
Lay your sideboard and side-table with care.
Make sure that everything is in readiness which is or may be needed.