Setting the Table. — A "cover" marks the individual
place and includes all the silver for one person. From 20
to 25 inches of length and 15 or 16 inches of depth are
allowed for each cover. Plates, silver, and napkins are
placed one inch from the edge of the table in the order of
service, the silver for the first course being farthest from
Fig. 42. The proper arrangement for a cover,
the plate. A service plate marks the center of each cover,
and is placed on the table at the beginning of a meal.
Place the knives to the right of the service plate with the
cutting edge turned towards the plate; then place the
spoons beside them, in the order of service. The number
of pieces depends upon the meal to be served. Place the
forks to the left of the service plate, tines up, and the napkin
302 DOMESTIC SCIENCE
to the left of the forks, with the corners of the napkin towards
the edge of the plate and the lower edge in a straight line
with the row of silver and plate.
The bread and butter plates are placed at the left, at
the top of the forks. Put the butter spreaders on the
plates with the handle convenient to the right hand. The
tumbler for water place at the right-hand side, at the end
of the knives, and the individual salts at the top of the
cover in the center.
The uniform of a waitress includes a neat, simple wash
dress, either black or white, and a plain white apron. A
small cap may or may not be worn. A waitress must be
neat, quick, careful, quiet, clean, and observing in her work.
The duties of a waitress include the care of the dining
room and room from which the food is served, also the care
of the silver, cut glass, fine china, and Unens. She must
prepare the salads, butter balls, beverages, and cut the
bread. She must keep hot things hot and cold things cold.
Styles of Serving. — There are two ways of serving
meals: (!) a la riisse or Russian style, where only flowers and
perhaps dessert are placed on the table at the beginning
of the meal. The several courses are served from the side,
each person helping himself when the dishes are passed ; or
the plates are served in the kitchen and placed before each
guest. This style is best adapted to serving large numbers.
(2) The English style of serving is used at small dinner
parties and in the home. The host carves and serves
the meat and vegetables and the hostess serves the soup,
salad, dessert, and coffee. Only one course appears on
the table at a time. Bread, butter, pickles, and relishes
are placed on the tables and passed by the waitress. The
waitress also passes the plates and dishes served by the
host and hostess.
WAITRESS WORK 303
Table service should be in keeping with the home and
its atmosphere; attempt nothing in style or expense beyond
what you can well afford. True politeness should be the
real guide for table etiquette, and an unselfish thought
for others means good manners anywhere and at any time.
Rules for Serving. —
1. Warm all dishes used for hot foods, and chill all
dishes used for cold foods.
2. Fill water tumblers % full, just before guests sit
down. Keep the glasses filled.
3. Place butter on butter plates just before guests
are seated, replenishing when necessary.
4. Use a round tray covered with a doilie for serving
and removing dishes.
Page 127
Presented as published in 1914. 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
Setting the Table. — A "cover" marks the individual place and includes all the silver for one person. From 20 to 25 inches of length and 15 or 16 inches of depth are allowed for each cover. Plates, silver, and napkins are placed one inch from the edge of the table in the order of service, the silver for the first course being farthest from
Fig. 42. The proper arrangement for a cover,
the plate. A service plate marks the center of each cover, and is placed on the table at the beginning of a meal. Place the knives to the right of the service plate with the cutting edge turned towards the plate; then place the spoons beside them, in the order of service. The number of pieces depends upon the meal to be served. Place the forks to the left of the service plate, tines up, and the napkin
to the left of the forks, with the corners of the napkin towards the edge of the plate and the lower edge in a straight line with the row of silver and plate.
The bread and butter plates are placed at the left, at the top of the forks. Put the butter spreaders on the plates with the handle convenient to the right hand. The tumbler for water place at the right-hand side, at the end of the knives, and the individual salts at the top of the cover in the center.
The uniform of a waitress includes a neat, simple wash dress, either black or white, and a plain white apron. A small cap may or may not be worn. A waitress must be neat, quick, careful, quiet, clean, and observing in her work.
The duties of a waitress include the care of the dining room and room from which the food is served, also the care of the silver, cut glass, fine china, and linens. She must prepare the salads, butter balls, beverages, and cut the bread. She must keep hot things hot and cold things cold.
Styles of Serving. — There are two ways of serving meals: (!) a la riisse or Russian style, where only flowers and perhaps dessert are placed on the table at the beginning of the meal. The several courses are served from the side, each person helping himself when the dishes are passed ; or the plates are served in the kitchen and placed before each guest. This style is best adapted to serving large numbers.
(2) The English style of serving is used at small dinner parties and in the home. The host carves and serves the meat and vegetables and the hostess serves the soup, salad, dessert, and coffee. Only one course appears on the table at a time. Bread, butter, pickles, and relishes are placed on the tables and passed by the waitress. The waitress also passes the plates and dishes served by the host and hostess.
Table service should be in keeping with the home and its atmosphere; attempt nothing in style or expense beyond what you can well afford. True politeness should be the real guide for table etiquette, and an unselfish thought for others means good manners anywhere and at any time.
Rules for Serving. —
1. Warm all dishes used for hot foods, and chill all dishes used for cold foods.
2. Fill water tumblers % full, just before guests sit down. Keep the glasses filled.
3. Place butter on butter plates just before guests are seated, replenishing when necessary.
4. Use a round tray covered with a doilie for serving and removing dishes.