DIRECTIONS FOR WAITRESSES 185
guest is provided with all needed for the previous
course, whether finger-bowl, sugar, cream or spoon
for cereal or coffee, and that bread, butter, water
(the constants for each meal) are sufficient.
Remove finger bowls and soiled dishes before
placing next course.
For the meat course set down plates from right
and pass each dish from which guest is to help him-
self at his left. Leave plates of rolls, muffins, and
bread on table, always, not on side table.
The last thing at end of each meal, remove plates
and place finger-bowls one third filled, with doily
under bowl, before each guest.
Remove every soiled dish from the table as soon
as the purpose which it has served is over.
Never reach across the table in front of a person.
In lifting glasses and pitchers never put fingers on
the rims.
For Dinner, general directions are the same.
Bring soup individually, pass wafers, and take orders
for next course.
Where meat orders vary, bring an individual platter
if for one only, on larger platter according to number
to be served.
Bring vegetables in covered dishes and pass in
order seated, beginning, When convenient, with a
lady or elder person. Reverse order of passing
nccasionallv that the same person, may not always
come last.
1 86 PRINCIPLES OF COOKERY
Study the tastes and individuality of each person
and anticipate needs if possible.
Unless asked to do so, do not bring individual dishes
for vegetables except for one person who may come
specially early or late. Bring in covered dishes, only
enough food for orders given ; take out and replenish
with hot food as other orders are taken.
Leave bread and butter plates till after salad
course.
Remove everything before dessert except needed
silver and glass. Brush crumbs lightly from table
to clean plate with napkin or doily before dessert is
placed.
Serve coffee after dessert.
Place finger bowls as at breakfast.
Study each person's order as though for yourself
and see that everything needed to go with it is at hand,
salt, pepper, vinegar, oil, sugar, cream, spoon, knife,
fork, finger-bowl, whatever the course may require.
Avoid extra trips to kitchen or serving-room for
one article. See that everything required for that_
course is on tray before you leave.
In removing dishes much waste can be avoided
by a little care. Trays should not be piled up high
so that breakage occurs from dishes sliding off. Jel-
lies, pickles, nuts, salads, olives, butter, bread, and
food served on dishes other than the one from which
it is eaten, should be taken to special table in serving-
room or kitchen and cared for by pantry assistant.
DIRECTIONS FOR J]rAITRESSES 187
If there is not room to take them out on tra}r without
piling other dishes over or mussing them, put on lower
shelf of side table and leave till another trip or for tray
boy.
SUPPLEMENTAL PROGRAM ARRANGED FOR
CLASS STUDY ON
PRINCIPLES OF COOKERY
Page 70
Presented as published in 1910. 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
DIRECTIONS FOR WAITRESSES 185
guest is provided with all needed for the previous course, whether finger-bowl, sugar, cream or spoon for cereal or coffee, and that bread, butter, water (the constants for each meal) are sufficient.
Remove finger bowls and soiled dishes before placing next course.
For the meat course set down plates from right and pass each dish from which guest is to help himself at his left. Leave plates of rolls, muffins, and bread on table, always, not on side table.
The last thing at end of each meal, remove plates and place finger-bowls one third filled, with doily under bowl, before each guest.
Remove every soiled dish from the table as soon as the purpose which it has served is over.
Never reach across the table in front of a person.
In lifting glasses and pitchers never put fingers on the rims.
For Dinner, general directions are the same. Bring soup individually, pass wafers, and take orders for next course.
Where meat orders vary, bring an individual platter if for one only, on larger platter according to number to be served.
Bring vegetables in covered dishes and pass in order seated, beginning, When convenient, with a lady or elder person. Reverse order of passing occasionally that the same person may not always come last.
Study the tastes and individuality of each person and anticipate needs if possible.
Unless asked to do so, do not bring individual dishes for vegetables except for one person who may come specially early or late. Bring in covered dishes, only enough food for orders given ; take out and replenish with hot food as other orders are taken.
Leave bread and butter plates till after salad course.
Remove everything before dessert except needed silver and glass. Brush crumbs lightly from table to clean plate with napkin or doily before dessert is placed.
Serve coffee after dessert.
Place finger bowls as at breakfast.
Study each person's order as though for yourself and see that everything needed to go with it is at hand, salt, pepper, vinegar, oil, sugar, cream, spoon, knife, fork, finger-bowl, whatever the course may require.
Avoid extra trips to kitchen or serving-room for one article. See that everything required for that course is on tray before you leave.
In removing dishes much waste can be avoided by a little care. Trays should not be piled up high so that breakage occurs from dishes sliding off. Jellies, pickles, nuts, salads, olives, butter, bread, and food served on dishes other than the one from which it is eaten, should be taken to special table in servingroom or kitchen and cared for by pantry assistant.
DIRECTIONS FOR J]rAITRESSES 187
If there is not room to take them out on tra}r without piling other dishes over or mussing them, put on lower shelf of side table and leave till another trip or for tray boy.
SUPPLEMENTAL PROGRAM ARRANGED FOR CLASS STUDY ON