FOR DINNER.
1. Place the rug, table, table-cloth, plates, knives and forks, and napkins, as before directed, with a tumbler by each plate. In cold weather, set the plates where they will be warmed.
2. Put the caster in the centre, and the salt-stands at two oblique corners, of the table, the latter between two large spoons crossed. If more spoons be needed, lay them on each side of the caster crossed. Set the pitcher on a mat, either at a side-table, or, when there is no waiter, on the dining-table. Water looks best in glass decanters.
3. Set the bread on the table, when there is no waiter. Some take a fork and lay a piece on the napkin or tumbler by each plate. Others keep it in a tray, covered with a white napkin to keep off flies. Bread for dinner is often cut in small junks, and not in slices.
4. Set the principal dish before the master of the house, and the other dishes in a regular manner. Put the carving-knife, fork, and steel by the principal dish, and also a knife-rest, if one be used.
5. Put a small knife and fork by the pickles, and also by any other dishes which need them. Then place the chairs.
ON WAITING AT TABLE.
A domestic who waits on the table should be required to keep the hair and hands in neat order, and have on a clean apron. A small tea-tray should be used to carry cups and plates. The waiter should announce the meal (when ready) to the mistress of the family, then stand by the eating-room door till all are in, then close the door, and step to the left side of the lady of the house. When all are seated, the waiter should remove the covers, taking care first to invert them, so as not to drop the steam on the table-cloth or guests. In presenting articles, go to the left side of the person. In pouring water, never entirely fill the tumbler. The waiter should notice when bread or water is wanting, and hand it without being called. When plates are changed, be careful not to drop knives or forks. Brush off crumbs, with a crumb-brush, into a small waiter.
When there is no domestic waiter, a light table should be set at the left side of the mistress of the house, on which the bread, water, and other articles not in immediate use can be placed.