Why should baked potatoes, corn, and hot breads be served on a folded napkin?
Why should the coffeepot be placed at the right of the hostess's cover and the cups and saucers at the left of her cover?
In laying the table, why should the knives, spoons, and the forks that are to be used without knives be placed at the right of the plates? Why should the forks that are to be used with knives be placed at the left of the plates?
In serving, why should dishes which admit of choice be passed to the left of a guest? Why should dishes which do not admit of choice be placed at the right?
Why should this order of clearing the table at the end of a course be followed: first, the soiled dishes, then the food, then the clean dishes, and finally the crumbs?
Why should all dishes belonging to a particular course be removed at the end of the course?
Why is a brush not desirable for crumbing the table?
Why are finger bowls used after the fruit course of breakfast and at the end of luncheon or dinner?
Make a list of the linen, silver, glass, and china needed for the dining and serving tables, when serving the menu given below. Give method of serving each course, using the English style.
Cream of Tomato Soup—Soup Sticks
Veal Cutlets
Rice
Rolls—Butter
Cucumber Salad
Wafers
Snow Pudding, Custard Sauce
Cakes—Coffee