Napkins and bread-and-butter plates must be placed at the left.
Carvers, fish-slice and fork, etc., should be laid on a side-table until needed, then placed
quietly and quickly, the knife at the right of the platter, and the fork at the left.
Extra plates, glasses, knives, forks, and spoons should be in readiness on the side-board.
Such things as mustard, vinegar, etc., which may be wanted, should be in readiness on the side-table or in the pantry.
Filtered water, ice, and extra bread or rolls should always be at hand in the pantry during a meal.
Bread must be freshly cut.
Water must be fresh and cool.
Butter must not be served so soon as to become soft.
A waitress is responsible for the proper heating of dishes before they are brought to the table.