As far as possible, silver for service should l>e arranged on the
main table or on a side table liefore the meal liegins. This silver,
may be placed on the right and left of the cover of the^scrv^t
and in the same way and line as tlie remainder of the silver
that cover*
If cups antJ saocers are pyt on the table before the nieal» they|
should ije arranged in such a way as to faeihtate the pouring of
the beverage and the paKsing of the cups. The handles of the
cups should all be in line and in a position for the server to take
hf)Id of them most conveniently. Place slit ju Id be left for the
pot and for cream and sugar 8ervei*s, and these sliould l)e placecl|
in such a way as to facilitate ser\iee. The handle of the pot
should be toward the hand of the server.
Aft(*r (he table is set, the chaii-s may l)e arranged. Thejf
should be in straight rows and sufficiently far from the table
to ref|uire but slight moving when the jx'rsons are seated.
Just before the meal, the glasse.s should Ix^ filled with cold"
water, the l>utter may be placed on the plates, and the bread
may be cut.
TABLE SERVICE
A few simple nile-s will greatly facilitate attractive and con-^
venicnt serving. No attempt will Ijq made here to diacua
service of the extremely formal type.
To pass food
Food sliould l>e passed at the left of the pen^n sitting at
the table. This is liecausc it is ea^sier to reiurh across than around
with the right hanrL The opposite procedure is more conven-
ient for left-handed persons.
Wlien food is pas.-:e<b the dish should Iw held close to the tabh
with the fxlge of the dish slightly over the edge of the plate ol
the p(«rson fo \h^ served. This prevents accidents and is con^J
venient for the person served.
TABLE SETTING AND SERVING
245
A tray is not necc*ssary for passing single vegetable dishes,
salad bowls, or platters. In fact, safer service rei^ults if the
serving dish reikis on tlie palm and spreiid hngers of the left
hand. The hand should be protected with a folded napkin.
This leaves the right hand free to rearrange the spoon between
sellings and to guard against possible movements of persons
at the table.
To place food
In general it may be more convenient to place food from
the right of tlie person served, Tliis is because it can be
placed by the right hand. If it is more convenient to place from
the left, there is no rea^son against so doing. When a cup and
saucer are placed, the handles of the cup and the spoon should
be in a position most convenient for the user.
To remotfe dishes
In general it may be more convenient to remove dishes from
the right tlian from the left of the person served. They may
be removed from either side.
To serve food carved or served at the table
Semi-format methods
Page 131
Presented as published in 1919. 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
A modernized reading is not available for this page yet. You are seeing the original text.
As far as possible, silver for service should l>e arranged on the
main table or on a side table liefore the meal liegins. This silver,
may be placed on the right and left of the cover of the^scrv^t
and in the same way and line as tlie remainder of the silver
that cover*
If cups antJ saocers are pyt on the table before the nieal» they|
should ije arranged in such a way as to faeihtate the pouring of
the beverage and the paKsing of the cups. The handles of the
cups should all be in line and in a position for the server to take
hf)Id of them most conveniently. Place slit ju Id be left for the
pot and for cream and sugar 8ervei*s, and these sliould l)e placecl|
in such a way as to facilitate ser\iee. The handle of the pot
should be toward the hand of the server.
Aft(*r (he table is set, the chaii-s may l)e arranged. Thejf
should be in straight rows and sufficiently far from the table
to ref|uire but slight moving when the jx'rsons are seated.
Just before the meal, the glasse.s should Ix^ filled with cold"
water, the l>utter may be placed on the plates, and the bread
may be cut.
TABLE SERVICE
A few simple nile-s will greatly facilitate attractive and con-^
venicnt serving. No attempt will Ijq made here to diacua
service of the extremely formal type.
To pass food
Food sliould l>e passed at the left of the pen^n sitting at
the table. This is liecausc it is ea^sier to reiurh across than around
with the right hanrL The opposite procedure is more conven-
ient for left-handed persons.
Wlien food is pas.-:e<b the dish should Iw held close to the tabh
with the fxlge of the dish slightly over the edge of the plate ol
the p(«rson fo \h^ served. This prevents accidents and is con^J
venient for the person served.
TABLE SETTING AND SERVING
245
A tray is not necc*ssary for passing single vegetable dishes,
salad bowls, or platters. In fact, safer service rei^ults if the
serving dish reikis on tlie palm and spreiid hngers of the left
hand. The hand should be protected with a folded napkin.
This leaves the right hand free to rearrange the spoon between
sellings and to guard against possible movements of persons
at the table.
To place food
In general it may be more convenient to place food from
the right of tlie person served, Tliis is because it can be
placed by the right hand. If it is more convenient to place from
the left, there is no rea^son against so doing. When a cup and
saucer are placed, the handles of the cup and the spoon should
be in a position most convenient for the user.
To remotfe dishes
In general it may be more convenient to remove dishes from
the right tlian from the left of the person served. They may
be removed from either side.
To serve food carved or served at the table
Semi-format methods