V—Butter must not be served so soon as to become soft and oily.
VI—Bread must be freshly cut.
VII—Glasses must be kept filled.
VIII—Nothing but an unexpected extra should ever be asked for.
IX—Everything must be passed at the left, placed at the right.
X—In clearing the table, food must be first removed; then soiled china, glass, silver, and cutlery; then clean china, glass, silver, and cutlery; then crumbs.
XI—Everything relating to one course must be removed before serving another course.
Luncheon
Panned Oysters.
Beefsteak.
Claret. Apollinaris.
Spaghetti. French Fried Potatoes.
Gherkins.
Bread. Butter.
Fruit Tarts.
Cocoa.