Next they took the soup-plates, the dinner-plates, the large platter and two vegetable dishes out into the kitchen to be made hot; they also carried out the bread-plate, the salad-bowl, and the pudding-dish, as well as the after-dinner coffee-cups and saucers. Then they arranged the plates for salad on the sideboard, and the dessert-plates, putting a dessert-spoon and fork for each person on these. While the dinner was getting ready came the lesson in waiting, as before.
"You see we have laid down cold plates," the aunt said. "Some people lay down hot ones, as we did at luncheon, but the soup is so likely to soil them that it is really hardly safe. Besides, dinner is a more formal meal than the others, so we must be more particular. When Bridget brings in the tureen she will stand it on the sideboard with the hot soup-plates, and you are to dip a spoonful of soup carefully in each plate and carry it on your tray to each person's right and set it down,—do not offer it on the left. When all are served, carry out the tureen. If we had no waitress of course your mother would serve the soup from the table, but this is the way we do when we are nicely waited on.
"When it is time to carry off the soup-plates, take your tray and go to each person's right and lift the plate, putting the first one on the tray and taking the next in your hand. Put them on the sideboard, and carry them out later, very quietly, but do not stop now. Leave the cold plate on the table still. Then bring in the hot plates and put them in a pile in front of the carver, slipping out his cold plate first. Bring in the vegetables and put them on the sideboard; last of all bring in the meat and set it before the carver; do not leave the room after the meat is on the table, for it will get cold.
"As each plate is filled, take it to the first person served—your mother, if you are a family party, and either your mother or a woman guest first, if you have company; some people always have the mother served first even if guests are present, and others prefer the other way; but always serve the ladies first, whether guests are there or not. Slip out the cold plate and lay down the hot one at the right, as you have before, and put the cold plates neatly in a pile on the sideboard. Pass the vegetables next, offering them at the left, and then the bread in the same way. While this course is eaten, carry out the soup-plates, if they are still on the sideboard, and fill the glasses.
"When all have finished take off the roast first and carry it out; then take off the soiled plates and lay down the salad-plates at the right, as you have done each time, and pass the salad to the left. Take off these when they are used, with the bread and butter plates, bread and jelly, and crumb the table, using the knife and tray. Then lay down before each one a dessert-plate with either a fork or a dessert-spoon on it, or both, if the dish to come needs them; nowadays this is done even where the dessert is served at one end of the table. If you can, pass the pudding, or whatever the sweet is, so that each one can serve himself, offering it at the left, of course. If it is very soft, or is something difficult for one to manage in this way, then have the dish put at one end of the table before your mother. She will put a portion on the plate before her, removing the spoon as she does so and laying it at one side, and you can set the plate down before the one you serve first, exchanging the two plates; this person will also remove his spoon and lay it down as the plate is slipped away. Stand on the right to do this; then take the second plate for your mother to fill, and so on.
"It is a good plan to have one extra plate ready, and when you take the first plate lay this down before your mother, and when you come back with the second one this will be filled waiting, and you can exchange the two, and so save time. There will be one over at the end, of course, and this you can lay on the sideboard.
"When you have company, the coffee is served in the drawing-room, and you must bring it in on a tray. But when you are alone, and wish to have it on the table, take off the pudding-dish, when all have finished, and then all the plates, and bring in the coffee-cups filled on the tray, and set one down before each, from his right. If you use finger-bowls after dinner, lay these down, too, a little above each place.
"This is a long lesson, and a difficult one for a little girl, and you must not be discouraged if it takes you quite a while to learn it well. Keep on trying, and soon you will be a perfect waitress. Just remember these things, anyway, and everybody will forgive you if you forget some others:
"Be sure your hands are clean, your hair very tidy, and your apron white and starched. Wear silent shoes, and do not clatter the dishes; do not speak to any one, unless you do not understand what to do next, then quietly whisper to your mother. Do not offer anybody a cup of tea or coffee, or a plate of soup, or even a plate with food on it; set these all down at the right. Offer platters, vegetable dishes, bread, and such things always at the left. Change all plates at the right. While a course is being eaten, softly carry out any soiled dishes from the sideboard and fill the glasses. Watch to see what is needed, and offer it. Do not offer any one what is already on his plate; that is, if you are passing a dish all around and see that he has some of it left, skip him and go on to the next. Now I hear Bridget coming in with the soup-tureen; run and put on your very best apron and announce dinner as though you were the finest waitress in the land!"