Care of Tea Room
You may select any pleasant room in your house to use for Tea Room. Have the room well aired every morning and free from dust, you may use one large table or two or three small tables that seat four to a table. If a tablecloth is used in place of doilies, first lay the silent cloth without a crease or wrinkle. Then lay the linen cloth perfectly smooth and even and in the center of your table place a linen centerpiece with a vase of flowers or a small table fern.
If you use candlesticks place them on each side of the flowers, place chairs around the table at each place. Now you are ready to set your table, the silver forks at the left of the plate and knife and spoons at the right of the plate and lay them in the order they are to be used, the first one to be used on the outside. Place a folded napkin at the left of the plate, a bread and butter plate at the tips of the forks with butter spreader laid across the plate. Near the top of each plate individual pepper and salt cellars, at the right of each plate place a glass for water, and sugar bowl and cream pitcher at each end of the table.
Food should be passed at the left and placed at the right. When coffee and tea is served, place a cup at the right of each person.
When clearing off the table, food must be first removed, then the soiled dishes, glass, silver, then crumb. Everything relating to one course must be removed before serving another course. Soiled plates and dishes should be removed from the right. Glasses for water must be kept filled.
Bread must be freshly cut.
Water must be fresh and cold.
Butter must not be soft and oily.
The sharp edge of knives must be turned toward the plate. Bowls of spoons and tines of forks must be turned up.
Waiter or waitress is responsible for the heat of the dishes after they come from the kitchen, if not hot enough they must be sent back.