A meal must not be announced until everything is ready which is or may be needed.
Everything not too large to rest comfortably upon a serving-tray should be handed from it.
Any dish from which a person at table
helps himself should be offered at the left. Any dish which the waitress serves should be placed at the right.
Glasses for water must be kept filled.
In removing a course, food must be first taken; then soiled china, glass, silver, and cutlery; then clean china, glass, silver, and cutlery; then carving-cloths, and lastly crumbs.
Soiled plates and dishes should be removed from the right.
To remove a carving-cloth, fold it quickly together and lift to tray.
Everything relating only to one course must be removed before serving another course.
Plates and dishes must never be piled together so that china rests on pieces of silver.