THE SKILFUL MAID
When the waitress hands a dish from which the guest must serve himself she offers it on the left so that he may use his right hand freely. However, when she puts a plate before him, she should do it from the right. Many hostesses decree that on clearing the table, the large meat and vegetable dishes should be taken first and the soiled plates last. A reversal of this procedure would seem to be an improvement as the untidy plates are the least sightly things about the table. If the maid is skilful she will notice whether any guest has by chance already used the spoons or other silver required for the dessert course and supply those without a request being made.
In clearing the table the maid must not stack the dishes. She should take a plate in each hand and no more.
Avoid using heavily scented flowers on a dinner table.
Menu cards do not belong in private houses. They have the somewhat vulgar effect of laying too much stress on the food. The ideal dinner is, indeed, a delightful repast, but it should be first of all what has been wittily described as “a feast of reason and a regular freshet of soul.”
THE FRUIT CENTERPIECE
A fruit centerpiece is not often seen but it is handsome. A large silver plate or basket heaped with pink and white winter grapes or even with rosy apples and “glove” oranges is most effective.