In passing the soup do not use a tray, but put the soup-plate down in front of each guest, from the right. Remove the soup-plate from the right, leaving the service plate untouched. When the hot dinner-plates are brought in, take up the service plate, substituting the dinner-plate. Bring the meat to the table first, then place the vegetables on the serving-table. Stand back of the carver, a little to the left. Take each plate as he serves it and put it down in front of the guest, from the right. Pass vegetables, etc., from the left. Follow the same plan as has been outlined earlier in serving salad, sweets, and coffee.
Should you be expected to remain in the dining-room throughout the meal, the soiled dishes must remain untouched until after dinner. If you are permitted to wait in the pantry, many of the soiled dishes can be washed during the meal.
When coffee has been served, go up to the chambers, remove spreads, shams, etc., turn down beds, and close the blinds. Come down to your own dinner, and then clear the table, wash the dishes, and put the dining-room in order for the night. Be ready to answer the bell during the evening. About ten o'clock take iced water to the chambers. If up later than the members of the family, turn out lights and lock up.
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