The Russian Service is most formal. No food is on the table
except candy and nuts. The plates are served in the kitchen,
and placed in front of the guest; or empty plates are in place,
and the serving dishes are placed to the left of each person by
a waitress. Each person helps himself, or is helped by the at-
tendant. ‘The dishes of food are not set down upon the table,
but are returned to the pantry. ‘This form is rarely used, except
where there are servants.
The English Style is informal. Foods are served at the table
by the host and hostess and other members of the family. If
there is a maid, the passing is done by her.
The Compromise Style is a combination of the other two.
The main course is usually served at the table, while the soup,
salad and dessert, are served directly from the kitchen. This is
most frequently used in Canada.
There are two methods of serving guests: the right hand, and
the left hand service. If the right hand service is used, all dishes
are placed and removed from the right, with the exception of
dishes served from the side, the guest helping himself. In the
left-hand service all dishes are placed and removed from the
left, with the exception of beverages.
3. Rules for Serving—Just before the meal is served, fill
each glass 2 full of water. Hot breads should be placed inside a
clean folded napkin to keep them hot.
The hostess assigns the places at the table. The lady guest of
honor sits at the right of the host, and the second lady of im-
portance at the left. The gentleman guest of honor at the hostess’
right.
The guests stand behind their chairs until the hostess makes
the move to be seated, then they sit down from the left hand
side of the chair.
The hostess is served first, then the next person to the right,
around the table in succession. If preferred the guest of honor
may be served first, and then the others to her right in order
of sitting.
In removing a course, take all dishes containing food first,
then the soiled plates and silver, beginning with the hostess or
lady guest of honor. Salts and peppers are removed last on a
small tray. Bread and butter plates should remain upon the
table until after the salad has been served. Use a folded napkin
and plate, or small tray, to remove crumbs from the table.
10 | Blue Ribbon Cook Book
sS3OLVLOY
HOYNIdS
Low
©ecere€r DECORATION
© SALT
Diagram of table laid for home dinner (without service of maid).
Table Service 11
Children should be taught to help in the serving. In many
homes the mother is the only one to leave the table, remove dishes
and bring in the next course; but this duty should devolve upon
the younger members of the family, both boys and girls. If
waiting on table, rise quietly, leaving napkin partially folded
at left hand of plate.
Care should be taken to pass all the accompaniments of each
course at the right time, but avoid the confusion of passing many
things at once.
A few common rules of table etiquette that are well to re-
member are: Do not butter a whole slice of bread at once; break
off a small part and spread it. Do not break bread or crackers
into the soup. Use the side of the spoon when taking soup,
etc., never the tip. When filling the spoon move it away from
you. Do not leave spoons in cups when not in use; handle a
drinking glass near the base. When finished, place knife and
fork side by side in the centre of the plate.
In Entertaining Guests—The first rule of all is not to
attempt more than one can do easily and well. Anything con-
spicuously out of harmony with one’s circumstances is in bad
taste. It is, however, quite possible to combine simplicity with
a pleasing presentation of food, and the accepted standards have
been made with a view to minimizing the difficulties.
Page 4
Presented as published in 1905. 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
The Russian Service is most formal. No food is on the table except candy and nuts. The plates are served in the kitchen, and placed in front of the guest; or empty plates are in place, and the serving dishes are placed to the left of each person by a waitress. Each person helps himself, or is helped by the attendant. ‘The dishes of food are not set down upon the table, but are returned to the pantry. ‘This form is rarely used, except where there are servants.
The English Style is informal. Foods are served at the table by the host and hostess and other members of the family. If there is a maid, the passing is done by her.
The Compromise Style is a combination of the other two. The main course is usually served at the table, while the soup, salad and dessert, are served directly from the kitchen. This is most frequently used in Canada.
There are two methods of serving guests: the right hand, and the left hand service. If the right hand service is used, all dishes are placed and removed from the right, with the exception of dishes served from the side, the guest helping himself. In the left-hand service all dishes are placed and removed from the left, with the exception of beverages.
3. Rules for Serving—Just before the meal is served, fill each glass full of water. Hot breads should be placed inside a
clean folded napkin to keep them hot.
The hostess assigns the places at the table. The lady guest of honor sits at the right of the host, and the second lady of importance at the left. The gentleman guest of honor at the hostess’ right.
The guests stand behind their chairs until the hostess makes the move to be seated, then they sit down from the left hand side of the chair.
The hostess is served first, then the next person to the right, around the table in succession. If preferred the guest of honor may be served first, and then the others to her right in order of sitting.
In removing a course, take all dishes containing food first, then the soiled plates and silver, beginning with the hostess or lady guest of honor. Salts and peppers are removed last on a small tray. Bread and butter plates should remain upon the table until after the salad has been served. Use a folded napkin and plate, or small tray, to remove crumbs from the table.
10 | Blue Ribbon Cook Book
Low
©ecere€r DECORATION
© SALT
Diagram of table laid for home dinner (without service of maid).
Table Service 11
Children should be taught to help in the serving. In many homes the mother is the only one to leave the table, remove dishes and bring in the next course; but this duty should devolve upon the younger members of the family, both boys and girls. If waiting on table, rise quietly, leaving napkin partially folded at left hand of plate.
Care should be taken to pass all the accompaniments of each course at the right time, but avoid the confusion of passing many things at once.
A few common rules of table etiquette that are well to remember are: Do not butter a whole slice of bread at once; break off a small part and spread it. Do not break bread or crackers into the soup. Use the side of the spoon when taking soup, etc., never the tip. When filling the spoon move it away from you. Do not leave spoons in cups when not in use; handle a drinking glass near the base. When finished, place knife and fork side by side in the centre of the plate.
In Entertaining Guests—The first rule of all is not to attempt more than one can do easily and well. Anything conspicuously out of harmony with one’s circumstances is in bad taste. It is, however, quite possible to combine simplicity with a pleasing presentation of food, and the accepted standards have been made with a view to minimizing the difficulties.