(4.) Arrange the rest of the articles for general use to give the table a
balanced effect.
(5.) Place knives and forks in the order in which they are to be used, those
used first on the outside. They should be at right angles to the edge of the
table. The width of a large plate should be left between the inner knife and
fork. Place forks at the left with prongs uppermost. Place knives at the right,
sharp edges facing inwards. Place spoons with bowls down, Place a dessert
fork and spoon at the top of each cover.
(6.) A salt and pepper should be accessible to everyone without the need
of passing.
How to Wait at Table.
The waitress should be spotlessly clean and neatly dressed. The hands and
nails should receive special attention.
Directions:
(1.) Serve guests first, ladies before gentlemen. At formal meals begin with
the lady on the right of the host and continue straight down that side of table.
112 GIRLS’ HOME MANUAL
A second waitress will begin with the lady on the left of host and continue down
that side.
(2.) Move about quickly and quietly. When not busy stand quietly to one
side.
(3.) Have a clean table napkin for handling hot plates and dishes.
(4.) Place and remove dishes and plates from the left hand or fork side.
(5.) Fill glass from right hand side, two-thirds full.
(6.) At formal meals replenish a guest’s needs at discretion. Remove plates
as each individual finishes. At informal meals wait until all have finished before
removing any plates or dishes.
(7.) Always remove meat plates before removing joints. Do not remove
more than two plates at one time.
(8.) The table must be cleared of all unnecessary articles and the crumbs
removed before bringing on the dessert. A finger bowl half full of tepid water,
resting on a doiley on a plate with a dessert knife and fork on either side, should
be placed before each guest before the dessert is brought on.
Note. On the side table should be extra cutlery, silver, bread, iced water,
and a knife box for soiled silver and knives. Finger bowls if they are used.
How to Clear a Table.
Remove on a trolley or tray the soiled dishes as follows:
(1.) Glasses and water jug. Empty each glass into water jug.
(2.) Silver, keeping forks and spoons separate. These maye be put into
jugs with water, or into a japanned knife box. Knives in a jug with water to
cover blades only. This loosens stains.
(4.) Plates and dishes, scrape and stack these.
(5.) Remove broken food on to clean dishes,
(6.) Put sauces and gravies into kitchen china.
(7.) Refill cruets, salts and peppers. 5
(8.) Replace unsoiled utensils and table appointments.
(9.) Use sweeper to take up crumbs.
(10.) Air room and put it in order.
Table Etiquette.
(1.) Wait until the hostess is seated before taking a seat.
(2.) Do not begin to eat until those on either side are served.
(3.) Eat and drink quietly, take small mouthfuls.
(4.) Do not talk with the mouth full.
(5.) Do not drink with food in the mouth.
(6.) The fingers should not touch the knife blade or fork prongs.
(7.) The knife should never be put into the mouth,
(8.) Toothpicks should not be used at table.
(9.) If finger bowls are used, remove bowl and doiley from dessert plate
and place in front of it. At end of meal dip fingers in water and dry on napkin.
(10.) Wait for hostess to rise first.
(11.) Ifa guest, leave table napkin unfolded on chair or table.
How to Wash up after a Meal Single Handed.
Preparation,
(a.) Put on plenty of water beforehand, to heat during the meal,
(b.) Put saucepans and dishes used in preparing meal to soak; use hot water
and soda for greasy articles, and cold water for starchy and milky utensils. -
(c.) Put kitchen in order, leaving table and sink ready for dishes.
HOW TO LAY A DINNER TABLE 113
Washing up Apparatus.
Page 70
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(4.) Arrange the rest of the articles for general use to give the table a balanced effect.
(5.) Place knives and forks in the order in which they are to be used, those used first on the outside. They should be at right angles to the edge of the table. The width of a large plate should be left between the inner knife and fork. Place forks at the left with prongs uppermost. Place knives at the right, sharp edges facing inwards. Place spoons with bowls down, Place a dessert fork and spoon at the top of each cover.
(6.) A salt and pepper should be accessible to everyone without the need of passing.
How to Wait at Table.
The waitress should be spotlessly clean and neatly dressed. The hands and nails should receive special attention.
Directions:
(1.) Serve guests first, ladies before gentlemen. At formal meals begin with the lady on the right of the host and continue straight down that side of table.
A second waitress will begin with the lady on the left of host and continue down that side.
(2.) Move about quickly and quietly. When not busy stand quietly to one side.
(3.) Have a clean table napkin for handling hot plates and dishes.
(4.) Place and remove dishes and plates from the left hand or fork side.
(5.) Fill glass from right hand side, two-thirds full.
(6.) At formal meals replenish a guest’s needs at discretion. Remove plates as each individual finishes. At informal meals wait until all have finished before removing any plates or dishes.
(7.) Always remove meat plates before removing joints. Do not remove more than two plates at one time.
(8.) The table must be cleared of all unnecessary articles and the crumbs removed before bringing on the dessert. A finger bowl half full of tepid water, resting on a doiley on a plate with a dessert knife and fork on either side, should be placed before each guest before the dessert is brought on.
Note. On the side table should be extra cutlery, silver, bread, iced water, and a knife box for soiled silver and knives. Finger bowls, if they are used.
How to Clear a Table.
Remove on a trolley or tray the soiled dishes as follows:
(1.) Glasses and water jug. Empty each glass into water jug.
(2.) silver, keeping forks and spoons separate. These may be put into jugs with water, or into a japanned knife box. Knives in a jug with water to cover blades only. This loosens stains.
(4.) Plates and dishes, scrape and stack these.
(5.) Remove broken food on to clean dishes,
(6.) Put sauces and gravies into kitchen china.
(7.) Refill cruets, salts and peppers. 5
(8.) Replace unsoiled utensils and table appointments.
(9.) Use sweeper to take up crumbs.
(10.) Air room and put it in order.
Table Etiquette.
(1.) Wait until the hostess is seated before taking a seat.
(2.) Do not begin to eat until those on either side are served.
(3.) Eat and drink quietly, take small mouthfuls.
(4.) Do not talk with the mouth full.
(5.) Do not drink with food in the mouth.
(6.) The fingers should not touch the knife blade or fork prongs.
(7.) The knife should never be put into the mouth,
(8.) Toothpicks should not be used at table.
(9.) If finger bowls are used, remove bowl and doiley from dessert plate and place in front of it. At end of meal dip fingers in water and dry on napkin.
(10.) Wait for hostess to rise first.
(11.) Ifa guest, leave table napkin unfolded on chair or table.
How to Wash up after a Meal Single Handed. Preparation, (a.) Put on plenty of water beforehand, to heat during the meal,
(b.) Put saucepans and dishes used in preparing meal to soak; use hot water and soda for greasy articles, and cold water for starchy and milky utensils. -
(c.) Put kitchen in order, leaving table and sink ready for dishes.
HOW TO LAY A DINNER TABLE 113
Washing up Apparatus.