3. Dishes are served at the left of each person, commencing with the chief guest.
4. Guests are served first; ladies before gentlemen.
5. In each course, remove the dishes containing the food before removing the soiled plates.
6. When one course is finished, take the tray in the left hand, stand on the left side of the person, and remove the individual soiled dishes with the right hand, never piling them.
7. Before dessert is served, if necessary, remove the crumbs from the cloth with a brush, crumb knife, or napkin.
8. Tea or coffee may be poured at table or served from a side table by the waitress.
Note.—Extra cutlery and napkins should be conveniently placed on a side table, in case of accident.
Where the class consists of twelve or more pupils, it must be divided for the preparation and serving of a meal. Each section should prepare and serve a meal for the others, until all have had experience. As breakfast and luncheon are the simpler meals, they should be taken first in the order of lessons. The duties of the cooking and serving should be definitely settled, and each girl given entire responsibility for a certain part of the work.
Those who are served should represent a family. Members should be chosen to act as father, mother, lady guest, gentleman guest, and children of varying ages, so that the duties and serving of each may be typified.