The courses seriatim.
Hors d’œuvres.
First, there may be hors d’œuvres, small morsels of various kinds which are found ready to hand when the guests sit down. I have already referred to these.
Soup.
Next comes soup, generally one thick and one clear. The attendant offers the diner a choice, and he must promptly make it. When it is set before him he begins at once, not waiting till every one is served.
Taste before salting.
He takes up the tablespoon, placed ready at his right hand, and it is not considered very good form to immediately put some salt into the soup before tasting it. People who pride themselves on the possession of a clever cook sometimes feel annoyed at the distrust of her powers shown in this simple action.
The addenda to soup.
With soup small addenda are often handed. The guest helps himself to these, whether they are croûtons, fried bread-crumbs or other supplementary provision, with the spoon handed round on the dish.
When to begin dining.