The dish of fruit is to stand in the centre of the table. Place a salt cup, with its spoon, and a pepper box for the use of every two people. Put for each person a fruit plate, on which is a fruit doily, and a finger bowl one third full of water. On the plate at the right of the bowl lay a silver fruit knife, on the left of the plate a fruit spoon. At the right of each plate place a tumbler for water and another for milk. At the left put a little plate for bread, butter, and hot muffins. On the
table, at the right of the plates, lay a breakfast knife, with the sharp edge of the blade turned towards the plate, a silver knife for butter, and a dessertspoon, with bowl turned up. At the left lay a breakfast fork, with the tines turned up, and a napkin.
If the polished table, without a cloth, is preferred for breakfast, it will be necessary to take thought about hot dishes, none of which must come in direct contact with the table. Either they must be served from a side-table, or the polished table must be in some way protected. Table mats have been discarded by many ladies because they are so often merely useful without being ornamental.
Among the handsomest things with which to replace table mats are hand-painted trays, set in rims of split bamboo. The rim protects the table, and prevents the platter from sliding. These should be handled with great care, on account of their value. With one of these trays at the foot of the table, the fruit in the centre, and the coffee service at the
head, all has a finished appearance when breakfast is served.
With the placing of the coffee service at the head of the table the difficulty of heat again presents itself, and this time cannot be obviated by the side-table. The hot-water kettle is taken care of by its own lamp-stand; but the coffee-pot and hot-milk jug still remain. These must be provided for according to their character. If of silver, they should rest on silver stands; if of china, then on china stands; the purpose being to make the stand appear like a part of that which rests upon it, and so be as unnoticeable as possible.
The expert waitress will arrange her sideboard and side-table with as much care as she does the table itself. These two accessories should hold everything that may, can, or shall be needed. The sideboard may be left uncovered if the table is uncovered. If the table is draped, a suitable cloth must be laid on the sideboard. A side-table should always be draped. Use this for hot dishes without
stands. The sideboard should hold in readiness extra plates, knives, forks, spoons, tumblers and napkins, fine sugar for the pearled oats, a pitcher of water, and a pitcher of milk.
On the side-table should be plenty of space for whatever hot dishes are to be placed upon it, including the muffin dish, a silver tray for placing and removing everything that is not soiled; another tray, either of silver or carved wood, for removing that which is soiled, a small napkin for taking up quickly anything that may be spilled, and a large napkin or neat towel to be used in an emergency, such as the accidental overturning of a glass of milk or a cup of coffee.
When she thinks that all is ready, the waitress should ask and answer every one of these questions: