Why should I, then, go on to prove that "tactics"
Are needful to the Cook? Good order's good
In every station and in every art;
In ours, it almost is the leading point.
The serving up, and the removing all things
In order, and the seeing when's the time
Either to introduce them quick or slowly,
And how the guests may feel inclined for eating,
And, as regards the dishes too, themselves,
When is the proper time to serve some hot,