Whether the waitress be one trained to the work, or one of
the children, the same rules will apply. The waitress should
remove the cover from the tureen or any other dish, turning
it over deftly so that it will not drip on the cloth, and lay it
on the side table. Stand at the right of the one who is serving,
and take on the tray each plate in turn to the one for whom it
is intended.
In passing a plate of soup or meat go to the right of the
person served and set it on the table directly in front of
him. The cup of coffee or any other drink place at the
right hand, and thus avoid reaching across the plate, and also
relieve the one at the table from the awkwardness of taking the
dish from the tray as would be the case if you were at the left.
But in passing vegetables or any dishes from which a
person is to take a portion, pass them at the left, that the
portion may be taken with the right hand. The dish should
be held firmly, and low and near enough that it may be
within easy reach. Put the tablespoon into the dish with the
handle toward the right and loosen a portion that there
may be no trouble in taking it.
Provide a serving fork also for spaghetti, macaroni, and
such foods as are not mashed or finely divided.
64 SCHOOL KITCHEN TEXTBOOK
In passing a plate hold it so the thumb will not rest on the
upper surface. In filling glasses, take the glass near the
bottom, never with the hand over the top, draw it to the
edge of the table, but do not remove it, and fill only three-
quarters full. When a change of plates is required, remove
the plate on the table with the left hand, before attempting
to put the other plate in its place.
Briefly the points to be remembered are these.
Serve or place the filled cup or plate at the right.
Offer for choice at the left.
After all are served put the food dishes back on the table in
their places, or on the serving table, and keep everything
on the table in order.
At a dinner of many courses, as soon as a guest has finished
the course remove his plate with the knife and fork and place
it on the side table, then return and remove anything not
needed for the next course.
At the family dinner do not remove any plates until all are
through. When one course is finished, take the tray in one
hand, and with the other remove from the left all the spoons,
or knives and forks ; this will prevent the danger of dropping
them if taken away on the plates, and make less confusion in
washing. Take away the plates, never more than one in
each hand ; and also everything not needed for the next
course. Before the dessert, remove the crumbs with a folded
napkin into a plate.
After a meal, first set the chairs in their places, and always
brush up the crumbs that may have fallen, lest they be trod-
den into the carpet. In clearing a breakfast or tea table,
where there has been no change of courses, remove the food
first that it may not deteriorate by standing. Put butter and
milk away at once, and any food that may be used again on
small dishes and in suitable places.
Then remove glasses, silver, and plates.
Page 36
Presented as published in 1915. 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
Whether the waitress be one trained to the work, or one of the children, the same rules will apply. The waitress should remove the cover from the tureen or any other dish, turning it over deftly so that it will not drip on the cloth, and lay it on the side table. Stand at the right of the one who is serving, and take on the tray each plate in turn to the one for whom it is intended.
In passing a plate of soup or meat go to the right of the person served and set it on the table directly in front of him. The cup of coffee or any other drink place at the right hand, and thus avoid reaching across the plate, and also relieve the one at the table from the awkwardness of taking the dish from the tray as would be the case if you were at the left.
But in passing vegetables or any dishes from which a person is to take a portion, pass them at the left, that the portion may be taken with the right hand. The dish should be held firmly, and low and near enough that it may be within easy reach. Put the tablespoon into the dish with the handle toward the right and loosen a portion that there may be no trouble in taking it.
Provide a serving fork also for spaghetti, macaroni, and such foods as are not mashed or finely divided.
In passing a plate hold it so the thumb will not rest on the upper surface. In filling glasses, take the glass near the bottom, never with the hand over the top, draw it to the edge of the table, but do not remove it, and fill only three-quarters full. When a change of plates is required, remove the plate on the table with the left hand, before attempting to put the other plate in its place.
Briefly the points to be remembered are these.
Serve or place the filled cup or plate at the right.
Offer for choice at the left.
After all are served put the food dishes back on the table in their places, or on the serving table, and keep everything on the table in order.
At a dinner of many courses, as soon as a guest has finished the course remove his plate with the knife and fork and place it on the side table, then return and remove anything not needed for the next course.
At the family dinner do not remove any plates until all are through. When one course is finished, take the tray in one hand, and with the other remove from the left all the spoons, or knives and forks ; this will prevent the danger of dropping them if taken away on the plates, and make less confusion in washing. Take away the plates, never more than one in each hand ; and also everything not needed for the next course. Before the dessert, remove the crumbs with a folded napkin into a plate.
After a meal, first set the chairs in their places, and always brush up the crumbs that may have fallen, lest they be trodden into the carpet. In clearing a breakfast or tea table, where there has been no change of courses, remove the food first that it may not deteriorate by standing. Put butter and milk away at once, and any food that may be used again on small dishes and in suitable places.
Then remove glasses, silver, and plates.