3. In filling orders, select hot dishes for hot foods, and
cold dishes for cold foods. Place all cold foods on your tray
first, so as to serve the hot foods as hot as possible.
4. Always change an order that is not perfectly satis-
factory.
5. Report all serious complaints to the one in charge
of the work. Never have any dispute with a guest.
6. In serving, place dishes carefully on the table from
the left side, removing them in the same manner,
7. Coffee, milk, grape juice, or other beverages, and all
liquid foods, should be served and removed from the right
side.
8. In handling a dish, grasp it by the edge with thumb
and finger, but never place the hand over the dish in grasp-
ing opposite edges.
9. In placing drinking glasses on the table, or in remov-
ing them for filling, do not place your fingers inside the
glass, but grasp firmly on the outside.
10. Always turn the handle of a cup toward the guest.
11. Never put a spoon in the guest's soup or coffee.
12. Remove soiled dishes from the table after each
course.
394 TBGBTARIAN COOK BOOK
13. Always offer the finger-bowl after fruit and at the
close of the meal,
14. As soon as the guest has left the table, remove aU
remaining soiled dishes, and brush crumbs from the table-
cloth, being careful to keep them from falling into the chair
or on the floor.
PERSONAL SUGGESTIONS TO WAITERS
1. Always be pleasant and courteous.
2. Be constantly on the alert to supply every need of the
guest, and so far as possible anticipate his desires. Es-
pecially in sanitariums, where you are dealing with sick
people, show them every consideration, and strive to please
them.
3. Train your mind to act quickly, use good judgment,
and keep cool.
4. Avoid a loud tone of voice in giving an order in the
kitchen or pantry, or in speaking to any one in the dining-
room.
5. Be careful to give your order to the cook clearly and
distinctly, so as to avoid delays that would come from a
misunderstanding.
6. Handle the dishes carefully, and so avoid all possi-
bility of embarrassing accidents,
7. In placing dishes on the table, do not push them
against one another, but handle them with as little noise
as possible.
8. Give the same courteous and prompt attention to
each guest.
TABLE ETIQUETTE 395
9. Do not engage in conversation with one another while
on duty.
10. Carry the tray on the left hand, and do not rest
it on the backs of chairs while removing or placing dishes
on the table.
11. Personal cleanliness and neatness in appearance are
essential to every waiter.
DON'TS FOR WAITERS
1. Don't make the guests call for everything they need,
but keep your eyes open to anticipate them.
2. Don't annoy guests by staring at them or standing so
close as to interfere with their conversation.
3. Don't dictate to guests.
4. Don't offer to shake hands with guests, or visit fa-
miliarly with them in the dining-room.
5. Don't stand in ungraceful lounging attitudes against
the wall or leaning on the backs of chairs.
6. Don't refuse to help one another if doing so will give
better service.
7. Don't clean your finger nails, pick your teeth, nor
scratch your head in the dining-room.
8. Don't fish for tips.
FAMILY DINNER WITHOUT SERVANTS
Page 97
Presented as published in 1904. 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
3. In filling orders, select hot dishes for hot foods, and cold dishes for cold foods. Place all cold foods on your tray first, so as to serve the hot foods as hot as possible.
4. Always change an order that is not perfectly satisfactory.
5. Report all serious complaints to the one in charge of the work. Never have any dispute with a guest.
6. In serving, place dishes carefully on the table from the left side, removing them in the same manner,
7. Coffee, milk, grape juice, or other beverages, and all liquid foods, should be served and removed from the right side.
8. In handling a dish, grasp it by the edge with thumb and finger, but never place the hand over the dish in grasping opposite edges.
9. In placing drinking glasses on the table, or in removing them for filling, do not place your fingers inside the glass, but grasp firmly on the outside.
10. Always turn the handle of a cup toward the guest.
11. Never put a spoon in the guest's soup or coffee.
12. Remove soiled dishes from the table after each course.
13. Always offer the finger-bowl after fruit and at the close of the meal,
14. As soon as the guest has left the table, remove aU remaining soiled dishes, and brush crumbs from the tablecloth, being careful to keep them from falling into the chair or on the floor.
PERSONAL SUGGESTIONS TO WAITERS
1. Always be pleasant and courteous.
2. Be constantly on the alert to supply every need of the guest, and so far as possible anticipate his desires. Especially in sanitariums, where you are dealing with sick people, show them every consideration, and strive to please them.
3. Train your mind to act quickly, use good judgment, and keep cool.
4. Avoid a loud tone of voice in giving an order in the kitchen or pantry, or in speaking to any one in the diningroom.
5. Be careful to give your order to the cook clearly and distinctly, so as to avoid delays that would come from a misunderstanding.
6. Handle the dishes carefully, and so avoid all possibility of embarrassing accidents,
7. In placing dishes on the table, do not push them against one another, but handle them with as little noise as possible.
8. Give the same courteous and prompt attention to each guest.
9. Do not engage in conversation with one another while on duty.
10. Carry the tray on the left hand, and do not rest it on the backs of chairs while removing or placing dishes on the table.
11. Personal cleanliness and neatness in appearance are essential to every waiter.
DON'TS FOR WAITERS
1. Don't make the guests call for everything they need, but keep your eyes open to anticipate them.
2. Don't annoy guests by staring at them or standing so close as to interfere with their conversation.
3. Don't dictate to guests.
4. Don't offer to shake hands with guests, or visit familiarly with them in the dining-room.
5. Don't stand in ungraceful lounging attitudes against the wall or leaning on the backs of chairs.
6. Don't refuse to help one another if doing so will give better service.
7. Don't clean your finger nails, pick your teeth, nor scratch your head in the dining-room.
8. Don't fish for tips.
FAMILY DINNER WITHOUT SERVANTS