1. Setting the Tray.—Tray should be sufficiently large not to give the appearance of being crowded, but not too large.
2. Tray cover must be spotless, and of a size to just cover the edges of tray; if too large, make a pleat down the center.
3. Place service plate directly in front of patient.
4. Knife, cutting edge in, to the right of plate; fork, tines up, to the left of plate.
5. Spoons, bowls up, next to the knife.
6. Napkin on the lower left side of tray, open edges to the lower right side.
7. Bread and butter plate on top of napkin.
8. Soup tureen in lower right corner, with cup and saucer above it.
9. Tea or coffee pot and hot water pot in upper right-hand corner of tray, with sugar bowl next to hot pot and cream pitcher next to sugar bowl.
10. Place salt and pepper next to cream pitcher (to the left).