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College Bulletin 
 
 COLLEGE OF INDUSTRIAL ARTS 
 
 (THE STATE COLLEGE FOR WOMEN) 
 
 DENTON, TEXAS 
 
 TABLE SERVICE 
 
 BY 
 
 SARAH BEST 
 
 (DEPARTMENT OF HOUSEHOLD ARTS) 
 
 
 [REPRINT] 
 
 NUMBER 91 
 
 ^ 
 
 ! 
 
 JULY 1, 1921 
 
 Issued .monthly by the College of Industrial Arts, Denton, Texas. 
 
 Entered December 17, 191*7, Denton, Texas, as second-class matter, 
 
 under Act of Congress, August 24, 1912. 
 
Extension Service 
 
 Advisory Faculty Committee on 
 Extension Service 
 
 F. M. BRALLEY, President of the College 
 
 JESSIE H. HUMPHRIES, Associate Dean and 
 Vocational Counselor 
 
 C. N. ADKISSON, Director, Department of Physics 
 
 C. D. JUDD, Director, Department of History 
 and Social Science 
 
 SADIE LEE OLIVER; Instructor, Department of 
 Rural Arts 
 
 0.4^^6 C^ 
 
 # * * 
 
 A staff of lecturers, demonstrators, and other 
 Extension workers from the regular faculty 
 
 <» * <» 
 
 Requests for Extension Service should be addressed to 
 
 LILLIAN HUMPHRIES 
 Secretary-Director, Department of Extension 
 College of Industrial Arts 
 Denton, Texas 
 
TABLE SERVICE 
 
 Not alone "What shall I have for dinner?" repeatedly comes the 
 inqviiry, but "How shall I serve my dinner?" To furnish an adequate 
 dietary for a child or an adult does not relieve one of the responsibility 
 of whetting and appeasing the appetite through simple, attractive, 
 correct table appointments and service. In our highly civilized type of 
 society, the partaking of food has become a function meriting some 
 formality. No longer does an individual choose his food and consume 
 it furtively, as his forefathers did, but he dines in a family or larger 
 group with a degree of leisure, comfort, and refinement. Gradually 
 we have built up conventional, but not arbitrary rules, for serving and 
 partaking of foods. The fundamental principle of these rules is con- 
 sideration of others, and the refinement of an individual or group of 
 individuals may be measured by the observance or non-observance of 
 these conventionalities. Poise and charm may be acquired most easily 
 through an early knowledge and practice of correct table usage. 
 
 PREPAEATION OF THE DINING ROOM 
 
 The dining-room should be in perfect order, thoroughly cleaned, 
 dusted, well lighted, carefully ventilated, and heated to a temperature 
 of abooit 68 degrees F. The window shades should be adjusted so that 
 there is no glare on the face of any person present. 
 
 The size of the table should be appropriate to the number of per- 
 sons seated. Allow twenty to thirty inches in length and fifteen inches 
 in depth for an individiial cover. Place the table in the center of the 
 room if possible. 
 
 Vases of flowers must have fresh, clear water. 
 
 Only the dishes, silver or crystal to be used during the meal, 
 should be placed on the serving table or buffet. 
 
 TABLE DECORATION 
 
 The center decoration should show restraint and must not obstruct 
 the view of the person seated opposite. The flower arrangement, 
 whether massed or single, depends upon the flowers selected. If a 
 basket of fruit is used, it should be so filled that it will not appear 
 depleted after service. For the home table, a potted fern or plant is 
 attractive. 
 
 Artificial lights are not used for luncheons, unless the dining room 
 is very dark. Lighter colors in floral decorations are appropriate for 
 luncheons. Ribbons as table decorations are rarely in good taste. 
 
4 COLLEGE OF INDUSTRIAL AKTS 
 
 Mounted birds, models of fruits and flowers are displeasing to many 
 persons, and should be avoided. 
 
 FORMS OF SERVICE 
 
 1. Russian: the most formal and elegant service that we have, 
 is appropriate for formal luncheons and dinners. No food is 
 on the table, but is served from the pantry, arranged on indi- 
 vidual plates or, in suitable dishes, is presented by an attend- 
 ant to each person, who serves himself. This form of service 
 must not be attempted without a sufficient number of well- 
 trained maids. At least one waitress should be provided for 
 every six or seven persons. 
 
 2. English : the more hospitable form, with a degree of formal- 
 ity. The food is served from the table by the host and hostess 
 or some other member of the family, the waitress assisting but 
 little except in placing and removing courses. Everything per- 
 taining to each course is removed before the next course is 
 placed. 
 
 3. Compromise: combines the Russian and the English. Par?- 
 of the food is served from the pantry and part from the table; 
 one waitress only is necessary for the average family. Soups, 
 salads, desserts, may be served Trom the pantry or by the 
 hostess. 
 
 4. Family : a modification and adaptation of the English service, 
 is very important in America, especially in the absence of a 
 maid. Two or all of the courses may be placed on the table 
 at the same time. The present tendency is to reduce the num- 
 ber of courses to one or two at breakfast and luncheon and 
 to two or three at dinner. The degree of formality depends 
 upon the hostess. She will find that a serving-table or a ser- 
 vice cart simplifies her problems. Children, from an early age, 
 should be encouraged and required to assist in serving. 
 
 LAYING THE TABLE 
 
 Fundamental Principles — all appointments must be simple, im- 
 maculate and symmetrically arranged. If a bare table is used, it 
 should be cleaned, dusted, and polished; if the top is not oiled, a doily 
 is required under each dish; a mat should be placed under each hot 
 dish. If a covered table is used, a silence-cloth is necessary for pro- 
 tection of the table, to deaden sound, and to give the table cloth a 
 white appearance. 
 
 1, Lay the silence-cloth straight and smooth. 
 
TABLE SERVICE 5 
 
 Spread the table-cloth with center fold up, in the exact center 
 of the table. The comers should be equidistant from the floor, 
 and the cloth should extend no more than nine inches over the 
 edge of the table. 
 
 Place the center-piece, if used, in the center of the table with 
 its lengthwise weave parallel to that of the cloth. The deco- 
 rations are placed in its exact center. 
 
 Lay the cover (the plate, silver, glass, and linen to be used by 
 each person) one inch from edge of the table. 
 
 a. A service-plate (12 inches in diameter) in formal service, 
 is oised under each course preceding the main. 
 
 b. The knife is placed at the right with the sharp edge to- 
 ward the plate. 
 
 c. The forks are placed at the left with the tines turned up, 
 the dinner fork next the plate, others arranged in the 
 order used, from the outside toward the plate. Each fork 
 used alone, as for oysters, fish or salad, may be placed at 
 the right. 
 
 d. The butter spreader is laid across the top of the bread- 
 and-butter plate parallel to the edge of the table or ob- 
 liquely across the upper right hand side, with the edge of 
 the blade turned toward the center of the plate., 
 
 e. Bread-and-butter plates are placed slightly to the left of 
 the tip of the fork. 
 
 f. Glasses or goblets are placed at the tip of the knife in for- 
 mal service, or at the right of the knife tip and slightly 
 lower, in case the former position interferes with the host's 
 serving. 
 
 g. The napkin is placed at the left with the opening toward 
 the handle of the forks and the edge of the table; if the 
 table is crowded it may lie between the knife and fork or 
 on the service-plate. 
 
 (Note) The number of pieces of silver at a cover should 
 not exceed Ave. Additional silver for each course may be 
 placed from a tray or a folded napkin preceding the plac- 
 ing of the plate served. After-dinner coffee spoons are 
 placed on the right of the saucer, parallel to the handle of 
 the cup. 
 Arrange all other articles to be placed on the table conven- 
 iently and symmetrically. 
 
 The carving knife and fork may be placed on the side table 
 until needed, when the knife should be laid at the right of the 
 carver and the fork at the left. A gravy-spoon is placed at 
 
COLLEGE OF INDUSTRIAL ARTS 
 
 the right, or at the right of the gravy-bowl. The carving- 
 knife should be sharp, as the steel should not appear on the 
 table. 
 
 7. If individual salt and peppers are used, they are placed in 
 front of each cover. If fewer, each set should be placed par- 
 allel or perpendicular to the edge of the table and within com- 
 fortable distance of the cover. 
 
 8. The coffee-service may be on a tray in front of the hostess or 
 the coffee-pot, on a tile, may be placed at her right; the 
 creamer, sugar, cups and saucers are arranged in the order 
 named, in a semicircle around the cover of the hostess. 
 
 9. In formal service, a doily is placed on the plate from which 
 bread or cake is to be served. A linen doily is placed between 
 cocktail and sherbet glasses and the plate. 
 
 10. See that dishes for cold foods are chilled, and those for hot 
 foods are warmed. 
 
 11. Place chairs so that the line of the cloth will not be broken. 
 
 SERVICE TABLE 
 
 1. This table should be placed conveniently near the entrance to 
 the kitchen. For cover, a runner or doilies may be used. 
 
 2. For service other than English or Family, the water-pitcher 
 should be placed in the center. 
 
 3. Tray at front, left or right, 
 
 4. Space at left or right for warm plates or service-plates when 
 not in "use, for Formal or Compromise service. 
 
 5. An extra cover (for emergency) in formal or Compromise 
 service. 
 
 6. Napkins, one each for: 
 
 a. Serving. 
 
 b. Water bottle or pitcher. 
 
 c. Crumbing the table. 
 
 d. Emergency. 
 
 7. Side Board. Informal service: relishes, bon-bons, extra sil- 
 ver, finger-bowls, water-pitcher or carafe may be placed here. 
 
 ANNOUNCING THE MEAL 
 
 1. Just before the meal is announced: 
 
 a. Fill the water glasses three-fourths full of chilled water; 
 fill water-pitcher or carafes three-fourths full . 
 
 b. Place food such as bread and butter on the table or on the 
 side table. 
 
 c. At less formal meals the first course may be placed. Foods 
 
TABLE SERVICE 7 
 
 which become less attractive and less palatable through 
 standing should not be placed, 
 d. All food pertaining to the first course should be ready to 
 serve before the meal is announced. 
 
 2. A meal must never be announced xrntil everything that is 
 needed, is in readiness. 
 
 3. The waitress announces to the hostess that the meal is served: 
 i. e., "Dinner is served." 
 
 SEATING 
 
 1. The seating is dependent upon room construction and conven- 
 ience. 
 
 2. The hosl: at the end of the table farthest from the entrance 
 to the dining-room. 
 
 3. The hostess may have one of three positions: 
 
 a. Opposite the host and nearest the entrance to the dining- 
 room (in as much as she enters last and leaves the dining- 
 room first). 
 
 b. Facing the kithchen entrarice (to direct maid), 
 
 c. Nearest the kitchen entrance for greater convenience 
 when there is no maid. 
 
 4. Guest of honor : 
 
 a. Woman, at right of host except. at ladies' luncheon, then 
 at right of hostess. 
 
 b. Man, at right of hostess. Each man is seated at the right 
 of the lady whom he accompanies. 
 
 ORDER OF SERVICE 
 
 1. The hostess may be served first, then those at her right, keep- 
 ing the same order throughout the meal. 
 
 2. On formal occasions when ten or more persons are present, 
 the first maid serves the hostess, and the second maid serves 
 the lady at the right of the host simultaneously, each contin- 
 uing at the right of the hostess and the lady guest respect- 
 ively, until all are served. 
 
 3. At banquets, teas, receptions, when many persons are served, 
 waitresses complete serving the course and its accompani- 
 ments to the members of each group, beginning with the 
 guests of honor and persons in their vicinity. 
 
 SERVING 
 
 1. Select dishes suitable in size and shape to the food served. 
 
 2. See that dishes for hot foods are hot, and those for cold foods 
 are cold. 
 
 3. A tray, on which a doily is placed, is used when : 
 
COLLEGE OF INDUSTRIAL ARTS 
 
 a. Placing silver and accessories preceding a course. 
 
 b. Passing two or more articles, as cream and sugar, 
 
 c. Removing the salt and pepper shakers from the table 
 before dessert course. 
 
 d. Bringing after-dinner coflFee from kitchen to serving table. 
 The tray should remain on the. serving table when not in 
 use. 
 
 4. A folded napkin, on the palm of the left hand, is used in pass- 
 ing hot foods, never in placing nor in removing a course. 
 
 5. In passing a dish or a tray, hold it low, at the left side of 
 cover, with the dish in convenient serving position. 
 
 6. Dishes which admit of choice should be passed to the left with 
 the left hand. 
 
 7. Other dishes, except the bread-and-butter plate, are placed 
 from the right with the right hand. Place dishes with the 
 hand farthest from the person seated; remove with the hand 
 nearest the person seated. 
 
 8. When replacing a completed course, the plate is removed 
 from the right, with the left hand, and the filled plate placed 
 from the right, with the right hand., 
 
 9. In no case should the waitress place her thumb over the edge 
 of a plate which she carries. The plate should rest on the 
 palm of the hand with the thumb on the edge, if necessary. 
 
 10. The waitress should refill the glasses when they need it. In 
 rare cases, i. e., a crowded table, they may be drawn near the 
 edge of the table, filled, then replaced. She should replenish 
 supplies of food such as bread, butter, rolls. 
 
 11. Food should be placed, passed, and removed in the order of its 
 importance in the course. 
 
 1.2. To remove a course : 
 
 a. Remove food first. 
 
 b. Soiled china, silver, glass, cutlery. 
 
 c. Clean china, silver, glass, cutlery. 
 
 d. Crumb, where needed, (before dessert course, using folded 
 napkin and plate or small tray). 
 
 USE OF FINGER-BOWLS 
 
 1. Occasion: 
 
 a. When fresh fruit is served. 
 
 b. When the dessert course requiring use of fingers is served. 
 
 c. After dessert course is served. 
 
 2. Fill no more than one-third full of lukewarm water. 
 
TABLE SERVICE 9 
 
 3. Decorations : 
 
 a. The bowl may be placed on a doily, on a plate or on a flat 
 leaf on a plate. 
 
 b. Flower petals or scented leaves or thin slice of lemon may 
 float on top of the water. 
 
 4, Position : 
 
 a. Placed on service plate. 
 
 b. Above the service plate. 
 
 c. In place of bread-and-butter plate. 
 
 CLEARING THE TABLE 
 
 1. Separating silver and china into groups of a kind, when 
 brought from the dining room, saves sorting after washing. 
 Silver receives fewer scratches if forks are always kept in a 
 separate group. 
 
 2. Transfer useful left-over foods to appropriate sized utensils 
 for storing. 
 
 3. Empty the glasses and rinse the milk pitcher, milk glasses 
 and cups with cold water. 
 
 4. Scrape dishes carefully, stacking those of one kind together. 
 Use waste bread or rubber plate-scraper to remove food from 
 china and silver. 
 
 5. Clean and fill cruets, jugs, sugar bowls, salt and peppers, 
 when taken from the table. 
 
 6. Use mild soap and clean hot water in washing the dishes. 
 Rinse thoroughly with hot water. 
 
 7. To avoid scratching silver or china with high glaze, place a 
 cloth in the bottom of the dish pan if rough. 
 
 WAITRESS 
 
 1 . Characteristics : 
 
 a. Tidiness. 
 
 b. Qmckness. 
 
 c. Tactfulness. 
 
 d. Accuracy. 
 
 e. Unobtrusiveness. 
 
 f . Power of observation and memory. 
 
 g. Promptness. 
 
 2. Personal appearance : 
 
 a. She should dress simply and neatly. Military rubber heels 
 assure ease and quietness. 
 
 b. Her hair should be clean, simply arranged and confined. 
 Neither the face nor the hair should be touched while the 
 
10 COLLEGE OF INDUSTRIAL ARTS 
 
 waitress is on duty in the dining-room, 
 c. Her finger nails must be clean and short, not too highly 
 polished. 
 3. Position of waitress: 
 
 a. She shoiuld stand at attention, ready to receive the signal 
 of the hostess. 
 
 b. She should step lightly and quickly. 
 
 c. In placing or removing a course, she should stand slightly 
 at the side and back of person seated, and make use of 
 the full length of her arm, rather than to crowd between 
 two persons. 
 
 d. A student waitress should remain in the room during the 
 course she is serving. 
 
 INSTRUCTIONS FOR FORMS OF SERVICE 
 
 To get an idea of the form of service, Russian, Compromise, and 
 Home Service without a maid, we may follow through a definite din- 
 ner menu as a type : 
 
 A. Russian Service: 
 1. Menu 
 
 Crab Louis Saltines 
 
 Olives Consomme Bread Sticks 
 
 Turbans of Red Snapper 
 
 Roast Guinea Fowl Giblet Sauce 
 
 Buttered Cauliflower Potato Puffs 
 
 Head Lettuce with Martinique Dressing 
 
 Dewberry Sherbet Small Cakes 
 
 Demi-tasse Deviled Pecans 
 
 2. Laying the table: 
 
 A silence-cloth and table-cloth should cover the table. Nap- 
 kins may vary in size from 24 to 28 inches. The table is 
 clear except for center decoration, place card, and cover. A 
 dinner knife and a soup spoon are laid at the right of the ser- 
 vice plate; the dinner fork, and fish fork, at the left. Crab 
 Louis is served in cocktail glasses placed on a doily-covered 
 dessert plate with the oyster fork across the right of the 
 plate. This and the next two courses are placed on the service 
 plate. 
 
 3. Serving: 
 
 For ten or twelve covers the service of two maids is required, 
 a.. Each waitress brings two soup plates from the kitchen, 
 
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12 COLLEGE OF INDUSTRIAL ARTS 
 
 places one (left hand) on the serving table, carries the 
 other (right hand) to the right of the hostess, and the 
 lady guest of honor respectively. With the left hand 
 remove the Crab Louis service and place the Soup on the 
 service plate. Place Crab Louis service on the serving 
 table and serve the second soup dish, to the right of the 
 cover last served. Carry two Crab Louis to the kitchen 
 and return with two soup dishes. Each waitress continues 
 thus to the right until all are served. 
 
 b. Pass olives (napkin, left hand,) bread sticks (napkin, 
 right hand) to the left of cover, in the order of 3a. 
 
 c. Bring Turbans of Red Snapper and remove Consomme as 
 in 3a. 
 
 d. Refill glasses. 
 
 e. Bring two served dinner-plates from the kitchen, leaving 
 one on the service table, remove turbans of red snapper 
 and service-plate, continuing as in 3 a or, replace com- 
 pleted course and service-plate with hot dinner-plate. 
 
 1. The head waitress passes potatoes with serving silver 
 in position (napkin). 
 
 2. Second waitress passes potatoes with serving silver in 
 position (napkin). 
 
 3. Pass giblet sauce (napkin). 
 
 4. Pass cauliflower with serving silver (napkin). 
 
 f. Refill glasses. 
 
 g. Bring two salads, leave one on service-table, remove din- 
 ner plate, (left hand, right side) and place salad arranged 
 on a plate with the fork on the right side of the plate 
 (right hand) as in 3 a. 
 
 h. Pass crackers (napkin, left hand, left side). 
 
 i. Remove salad-plate (left hand, right side). 
 
 j. Remove crumbs (folded napkin, small tray or plate) . 
 
 Bring two dessert-plates, see 3 a. 
 k. Place dessert-plate. 
 
 a. With ice-cream fork or spoon on right side of plate, 
 or 
 
 b. With silver at right of the plate, laid before course is 
 placed (on tray or napkin, from right). 
 
 1. Pass cakes as in 3 h. Pass salted nuts, 
 m. Remove dessert-plate (left hand) and place finger-bowl 
 service if necessary — plate, doily, and bowl one-fourth 
 
SERVICE TABLE LAID FOR RUSSIAN SERVICE 
 
14 COLLEGE OF INDUSTRIAL ARTS 
 
 full tepid water (right hand), 
 n. Demi-tasse : 
 
 1. Demi-tasse may be served in the drawing-room by the 
 hostess who pours while the maid passes. 
 
 2. Or, all cups filled, may be placed on a large tray with 
 sugar bowl, tongs, and creamer and passed by the 
 waitress in the drawing-room. 
 
 3. Or, it may be brought to the service-table on a tray 
 and placed on the table following the dessert. 
 
 B. Compromise Service: 
 
 The appetizer, soup or entree may be omitted, rolls may be 
 added to the main course. 
 
 1. Laying the table: 
 
 The table is set for Russian Service with these changes: 
 napkins may be smaller, salts and peppers may be placed for 
 individuals or one set for two persons. The olives and bread 
 and butter, may be on the table or on the service-table. Bread 
 and butter-plates are placed. If the waitress is also a cook, 
 the hostess should have a bell, or use a buzzer. (See "Laying 
 the Table.") 
 
 b. Service table: 
 
 The extra cover should be placed well at the back. Carv- 
 ing knife and fork, three table spoons and fork for serving, 
 one ladle for sauce, a spoon and fork for salad, plate and 
 napkin for crumbing the table, and tray should be con- 
 veniently arranged. 
 
 c. Buffet: 
 
 Silver for salad, dessert and coffee, the sugar and creamer, 
 the water-pitcher, the deviled pecans, are inconspicuously 
 placed. 
 
 2. Serving : 
 
 a. When the guests are seated, the consomme is served as in 
 Russian Service. 
 
 b. The waitress passes the bread-sticks and olives, replenish- 
 ing and replacing them on the table, 
 
 c. If the waitress is also the cook, she prepares the second 
 course. 
 
 d. At a signal from the hostess, waitress returns to the din- 
 ing-room and removes the soup-plate as in Russian Ser- 
 vice. On successive returns from the kitchen she may 
 bring the warm dinner-plates to the service table, the 
 giblet-sauce in a covered bowl, the covered vegetables. 
 
 e. Place the carving-knife and fork and the serving spoons 
 
TABLE SERVICE 15 
 
 at the host's place (See Laying the Table.) 
 
 f . If covered vegetable dishes are used, the waitress removes 
 each cover to a tray and places it on the service table, re- 
 covering the dishes when all have been served. 
 
 g. Place the roast in front of the host, the potato puffs at 
 right, the cauliflower at the left. 
 
 h. The waitress carries one warmed plate (left hand) from 
 the sei-vice table, removes the service-plate from the host's 
 cover (right hand) places the warmed plate, takes the 
 service-plate to the service-table and returns to the host 
 with another warmed plate (left hand). Standing at the 
 left of the host, she exchanges the warmed for the filled 
 plate, places it before the hostess, (right hand) as she 
 removes service-plate with her left hand. She places ser- 
 vice-plate on service-table, takes warmed plate (left hand) 
 to host, and continues until all are served. 
 
 i. Pass the giblet sauce (left hand, left side). 
 
 j. Pass rolls (left hand, left side). 
 
 k. Refill glasses. 
 
 1. Replenish hot rolls, placing them on the table. 
 
 m. On completion of this course, the maid removes the roast 
 and accompanying silver, the vegetables, the sauce. 
 
 n. Bring two salads from pantry, place one salad on service- 
 table, remove dinner-plate (left hand, right side) and 
 place salad (right hand) . See Russian Service 3 a. 
 
 o. Pass rolls (napkin, left hand from left) . 
 
 p. Remove bread-and-butter-plate (left hand, left side). 
 
 q. Remove salad-plate (right hand, right side). 
 
 r. Crumb table (napkin and plate, or tray in left hand, at 
 left). 
 
 s. Place dessert (as in Russian Service). 
 
 t. Pass cakes (left hand, left side). 
 
 u. Remove dessert (as in Russian Service). 
 
 V. If hostess serves salad or dessert, the plates may be placed 
 in center of cover of hostess, the salad or dessert bowls 
 above the cover. The waitress stands at left of hostess, 
 receives each plate (right hand) as served and places it 
 (right, right hand). 
 
 w. If dessert is served as in Russian Service, place coffee 
 service before hostess, or bring served coffee on tray to 
 service-table. Place two cups at a time, (right, right 
 hand). 
 (Note) The same general form of service may be used 
 
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TABLE SERVICE 17 
 
 when a member of the family acts as waitress. In that 
 case, however, members of the family pass the plates to 
 each other in serving. In removing courses it is permissi- 
 ble to take two plates from the table at a time. 
 C. t'amily Service, no maid : 
 
 The menu as given for Russian and Compromise service is 
 not adapted to preparation and service by one person. With 
 the exception of the salad, each course would necessitate sev- 
 eral trips to the kitchen. This would burden the hostess and 
 cause discomfort to the guests through appearing to be the 
 source of considerable trouble. The first three courses may 
 be omitted. If the family reports promptly at meals, soup 
 may be placed before the meal is announced by some member 
 of the family, otherwise it should be served at the table from 
 a toureen. Cocktail as a first course is always placed before 
 the meal is announced. The succulent vegetable may be re- 
 placed by the salad in the main course. Potatoes may be baked 
 or mashed. If demi-tasse be omitted, tea or coffee may be 
 served with the main or the dessert course. Pastry, pudding, 
 or fresh fruit and cakes, placed on the buffet, service-wagon, 
 or table, would save steps and expedite service. Nuts may 
 be omitted. Children of both sexes should be encouraged to 
 assist in serving, in placing and removing foods. 
 1. Laying the table: 
 
 a. The service-plate need not be used, however, placed 
 under hot foods, it is a protection to the cloth and the 
 table. 
 
 b. The silver for all courses may be placed before the 
 meal. The carving set and serving spoons for the main 
 course, the rolls, butter, water-pitcher, salt and pep- 
 pers, are arranged within the circle formed by the 
 glasses. 
 
 c. Coffee-service ' is placed at the cover of the hostess 
 (see "Laying the Table"). 
 
 d. Salad is placed at the left of the cover or at the right 
 if no hot beverage is served with the main course. 
 
 e. If cocktail or soup is omitted, the main course should 
 be on the table when the meal is announced, i. e., roast 
 before the host, potatoes in a covered bowl at his right, 
 giblet sauce at his left, warm plates in center of his 
 cover. If there are more than six plates in a stack, 
 they may be placed at the right of the host, and each 
 dish removed to the host's cover as he serves. In that 
 
18 COLLEGE OF INDUSTRIAL ARTS 
 
 case, the potatoes are placed in front of the person at 
 the left of the host, and may be served by that mem- 
 ber of the family. 
 
 2. Serving-Table, or Wagon: 
 
 a. The extra cover may be omitted. The dessert course with 
 serving silver may be placed on the service-table at the 
 beginning of the meal, unless the service-wagon is used, 
 when it may be placed on the top shelf of the wagon. 
 
 b. The plate and napkin for crumbing the table may be 
 placed at the back. Crumbing the table may be omitted 
 in the family service. 
 
 3, Servmg: 
 
 a. When the family is seated, the host carves the roast. He 
 places the serving of meat and dressing on the dinner 
 plate, serves gravy at the side; and passes the plate to the 
 person at his left, who serves the potatoes and passes it 
 on to the hostess. Persons at the right of the hostess are 
 served in their order with the exception of the host and 
 person at his left, who are served last. 
 
 b. The hostess serves the hot beverage, so planning the ser- 
 vice that she and the host complete their duties at the 
 same time. 
 
 c. The person nearest the bread passes it to the hostess. 
 
 d. Relish is passed in the same manner. 
 
 e. Dinner plates to be replenished are passed to the host. 
 
 f. At the completion of this course, the food and the covers 
 are removed as in Compromise Service. The hostess or 
 some member of the family assume the duties of the 
 waitress. 
 
 g. Crumb the table if necessary. 
 
 h. Silver for serving dessert is placed at the right of the 
 hostess, the dessert plates in the center of the cover, the 
 desert above her cover. She serves the dessert, passing 
 it to the person at her right. 
 
 CARVING 
 
 The essentials of satisfactory carving are: a firm hand, patience, 
 assurance, experience, knowledge of the structure and anatomy of the 
 meat-cut or the bird; a fork with sharp prongs and a secure guard; a 
 long, thin, sharp,pointed steel knife of appropriate size and shape. 
 • The platter must be large enough to hold the carved meat for the num- 
 ber of persons to be served. Sauces should be served in a separate 
 
TABLE SERVICE 19 
 
 dish, never with the meat to be carved. A more tender product results 
 if meat is cut across the grain. 
 
 Porterhouse steak is cut in strips from the outside toward the 
 bone, then is loosened from the bone; this gives a part of tender loin 
 to each person. The "tail" of this cut may be chopped, broiled, and 
 replaced in its natural position, otherwise it is not served. 
 
 A bird or fowl is placed on its back on a large platter with the 
 drum sticks at the left of the carver. Insert the fork firmly across the 
 breast bone. Holding the handle of the fork firmly in the left hand, 
 the carving knife in the right hand (forefinger along the back of the 
 knife) cut the skin between the legs and the body. With the knife, 
 press down on the leg, so that it disjoints from the body. It may be 
 necessary to cut the tendons. In the same manner, remove the wing. 
 Cut thin parallel slices from the breast; remove wish-bone. Insert 
 the fork in the thigh, disjoint from the drum stick, or slice parallel 
 slices from the leg. This may be done before disjointing from the 
 body. Carve the other side of the fowl in the same manner. Serve 
 a slice of dark and one of light meat with dressing from the opening 
 left by removal of the wish bone. 
 
 GENERAL DEPORTMENT 
 
 1. The hostess indicates the time to be seated and to rise from 
 the table; the time to start and complete a course. She is 
 the last person to finish eating, 
 
 2. One should be seated and rise from the left of the chair. The 
 latter should not be moved before nor after one is seated. The 
 proper position at the table is an erect one, with arms at sides 
 and hands in lap if not in use. 
 
 3. Accidents at the table should be corrected unobtrusively by 
 the waitress. The hostess should turn the conversation 
 promptly, to avoid embarrassment. 
 
 4. One should eat slowly and noiselessly. Do not converse while 
 food is in the mouth. 
 
 5. Food may remain untouched on the plate, but do not give the 
 impression of being neglected. A successful effort to converse 
 will detract attention from the fact that one is not dining. 
 
 6. State your preference as to food when requested, as doing so 
 may aid the one who serves. 
 
 7. Bread should be broken into pieces and buttered as needed. 
 
 8. Salt for fresh vegetables may be placed on bread-and-butter 
 
20 COLLEGE OF INDUSTRIAL ARTS 
 
 plate if individual salts are not provided; never place it on the 
 table-cloth. 
 9. In passing a dish with handles, the handle should be presented 
 to the person receiving the dish. In passing a glass or dish 
 without handles do not allow the fingers to rest within the 
 dish nor touch the top of the dish. 
 
 10. At a formal meal, a second helping of a food is never offered 
 and should not be requested. At an informal meal the hostess 
 or the waitress should offer second servings. If it is neces- 
 sary to request anything not provided, this request should go 
 through the hostess to the waitress. 
 
 11. If necessary to leave the table, one should be excused by the 
 hostess. 
 
 12. Use of the napkin : 
 
 a. The dinner-napkin is laid half folded across the knees. 
 
 b. A tea-napkin is held, folded, beneath the plate, at recep- 
 tions, teas, buffet meals. 
 
 c. The napkin should remove food particles from the lips 
 before drinking. 
 
 d. On leaving the table during the meal, lay it loosely folded 
 at the left of the plate. 
 
 e. If a guest for more than one meal, follow the method of 
 the hostess. 
 
 f. At the close of a single meal, the guest should fold the 
 napkin loosely and place it at the left of the plate. 
 
 g. Do not lift the napkin above the table while folding it. 
 
 13. Use of the knife and fork: 
 
 a. Hold lightly, not allowing the fingers to touch the blade 
 of the knife, nor the tines of the fork. 
 
 b. Use the right hand for either the knife or the fork, except 
 when the fork is held in the left hand, the forefinger along 
 the back of the fork, tines down, to assist in cutting. 
 
 c. When not in use, lay the knife and fork parallel, diago- 
 nally across the upper right side of the plate, tines of the 
 fork up. 
 
 d. When the plate is to be refilled or removed from the table, 
 place the utensils parallel obliquely at the right of the 
 plate, the tip of the knife resting at the base of the rim, 
 if convenient. 
 
 e. The fork is used to convey inedible parts of food back to 
 the plate. 
 
 f. Salad should be broken with the fork, not cut with the 
 
TABLE SERVICE 21 
 
 knife. 
 
 g. Semi-solid food may be assisted to the fork by means of a 
 cracker or a piece of bread. 
 
 h. A fork or a spoon may be used with ice-cream if an ice- 
 cream fork is not provided. For brick ice-cream served on 
 a plate, the fork is preferable. 
 14. Use of the Spoon : 
 
 a. For food too soft to be handled conveniently with a fork, 
 to stir dissolving sugar, to test the flavor and temperature 
 of a beverage. When not in use for these purposes the 
 spoon is laid on the saucer, at the right of the cup. 
 
 b. Dip the spoon toward the center of the dish when serving 
 or eating. 
 
 c. Take liquids from the side; solids and semi-solids from 
 the tip of the spoon. 
 
 BUFFET MEALS 
 
 Buffet luncheons or suppers furnish a pleasing, convenient, infor- 
 mal means of serving more people than can be comfortably seated at 
 a dining-table. It obviates the necessarily crowded condition resulting 
 from placing many small tables in a room and it reduces the amount 
 of maid service to a minimum. The napkins, silver, china, and all or a 
 major part of the food is placed on the table at one time. The chief 
 function of a maid in the buffet meal is to replenish dishes and remove 
 soiled dishes of a course. 
 
 1. Menu : 
 
 The types of food are limited to those which can be eaten with 
 the fingers, with forks or spoons, as persons are served stand- 
 ing, as a usual thing. Two hot and two cold dishes, with two 
 cold desserts, may compose the menu. If the company is large, 
 the hot dishes may be the same. Buttered rolls accompany 
 the hot course, and sandwiches are supplied for the salad 
 course. Serving a hot and a cold food on the same plate at 
 the same time should be avoided. The salad and the dessert 
 courses may be combined in a frozen fruit salad, accompanied 
 by Austrian cheese cakes, cheese balls or cheese straws. Sal- 
 ads should not be moist. If bouillon or hot beverages are 
 served, provision should be made for keeping them hot at the 
 table, and for removing the soiled dishes. 
 
 2. Laying the Table: 
 
 Symmetry and balance should be preserved in placing all sil- 
 
22 COLLEGE OF INDUSTRIAL ARTS 
 
 ver and dishes. 
 
 1. A luncheon-cloth is the preferred table covering. The 
 floral center piece may be higher than for the usual meal. 
 Candles should be reserved for the buffet supper. 
 
 2. Placing of the silver depends upon the number of persons 
 served and the number and the character of the foods 
 selected. Forks and spoons are arranged in a semi-circle 
 above the food to be served. The serving spoon is at the 
 right, the fork at the left of the dish. 
 
 3. Plates are in stacks at the left of the serving dish. 
 
 4. Napkins are small, folded in triangles, rectangles, or 
 squares and placed in stacks on opposite sides of the table. 
 
 5. Warm foods are placed in chafing dishes, or in casseroles, 
 on opposite sides of the table. 
 
 6. Rolls are placed on opposite sides of the table, near the 
 warm dish, and not too far from the edge of the table. 
 Sandwiches should be near the salad service. 
 
 7. Bon-bons, appropriate dishes of salted nuts, and cakes, are 
 placed on the buffet with the dessert. 
 
 8. The water pitcher with glasses are placed on a tray on the 
 service-table. 
 
 3. Serving: 
 
 If there is no maid and no substitute for a maid, the menu 
 should be planned to avoid the absence of friends or the hostess 
 during the meal. The hostess and the assisting friend or two 
 friends, previously instructed, indicate the time and the man- 
 ner of serving a course by serving themselves. Each person 
 may place soiled dishes on the service-table or wagon when 
 the first course is completed. 
 
 If waitresses are expected to do the serving, they should 
 be observant, replenish dishes promptly and remove soiled 
 dishes immediately on the completion of a course. No one 
 should be permitted to stand holding dishes of a terminated 
 course. The service of each group should be completed as a 
 unit, before serving another group, thus each guest becomes 
 the personal responsibility of each waitress. The usual rules 
 for carrying dishes are observed. 
 
TEA- WAGON LAID FOR INFORMAL TEA 
 
24 COLLEGE OF INDUSTRIAL ARTS 
 
 AFTERNOON TEAS 
 
 The informal afternoon tea affords a charming entertainment for 
 a few intimate friends. The hostess, with a little forethought, may 
 keep in her larder delicious small cakes or cookies, tea accompani- 
 ments, and sandwich fillings which are accessible on the shortest 
 notice, and make slight extra burden for a maid or for herself. Ample 
 opportunity is afforded for originality in preparation of sandwiches, 
 and variations of tiny biscuits and muffins. If she selects sweet sand- 
 wiches or hot breads, cakes are superfluous. The most delectable are 
 rarely the most sumptuous teas. 
 
 A large tray, simple in construction, a tea-wagon, a tea-table tray, 
 or a small secure table covered with a tea-cloth should be laid in an 
 adjoining room, to place at the proper time before the hostess wherever 
 she is entertaining her guests. In the absence of a maid, the hostess 
 will have prepared the service. 
 
 1. Laying the Tray: 
 
 If more than four persons are to be served, a pot of tea is 
 more practical and gives quicker service than the use of a 
 tea-ball. If the tea-ball is used, the following is the arrange- 
 ment of the service : 
 
 a. Small tea kettle, with electric plate or alcohol lamp, box 
 of matches, tea-ball, tray-bowl for tea leaves, small spoon 
 or fork, tea caddy, loaf-sugar in a bowl or tray, tongs, 
 cream-pitcher, small plate of sliced lemon, lemon-fork, 
 cups and saucers with a tea-spoon on each saucer, at the 
 right and parallel to the handle of the cup. 
 
 2. If the tray is too crowded, a small plate of thin sandwiches 
 or of cakes, or of each, are placed on the lower shelf of the 
 tea-wagon or they may be brought in after the tray is placed. 
 
 3. Napkins and plates are not always used. If desired, they may 
 be passed before the tea is poured. 
 
 II. Serving: 
 
 The hostess presides at the tea-table. If she does not know, 
 she inquires the preferences of her guests regarding trim- 
 mings for tea, and serves accordingly. Her memory should 
 furnish this information for the second cup. In passing the 
 cups, the hostess may be assisted by some member of her 
 family, or a friend, or a maid. 
 
 Formal teas are invitation affairs, for a definite time, late in the 
 afternoon, and call for a slightly different form of service, and more 
 elaborate refreshments and appointments. The latter may include two 
 beverages, hot or cold, depending upon the season and the climate. 
 
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26 COLLEGE OF INDUSTRIAL ARTS 
 
 salad, with sandwiches, a variety of desserts, frozen or otherwise, 
 cakes, bon-bons, salted nuts. 
 
 1. Laying the Table: 
 
 Doilies, a tea-cloth, or a handsome lunch cloth may cover the 
 table. The centerpiece of flowers and candles is more elab- 
 orate than for any other meal. 
 
 2. At two opposite ends of the table are the tea-service (see 
 "Laying the Tray") and the coffee with sugar and cream, or 
 chocolate with bowl of whipped cream and ladle or the bouillon 
 in an urn or chafing dish. In no instance should the trays be 
 crowded with cups and saucers, as the maids should replace 
 them when necessary. A napkin for protection of the pourer's 
 gown should be placed near the tray. 
 
 3. Two dishes of bon-bons and salted nuts, two plates of sand- 
 wiches and of cakes, are so placed as to give balance to the 
 table. 
 
 4. A frappe bowl and cups may be placed on a small table pre- 
 sided over by a friend. A plate of cake may be placed there 
 also. 
 
 5. Serving : 
 
 Friends of the hostess carry on all the serving except remov- 
 ing of soiled 'dishes and replenishing foods. (See "Buflfet 
 Service.") 
 
 BIBLIOGRAPHY 
 
 The Hostess of Today, Lynda Hull Lamed. 
 
 Practical Cooking and Serving, J. McKenzie Hill; Doubleday-Page 
 & Co., Garden City, New York (1915). 
 
 The Up-to-Date Waitress, J. McKenzie Hill; Little, Brown & Co., 
 Boston, Massachusetts. 
 
 The Expert Waitress, Anna F. Springstead; Harper, New York, 
 1912). 
 
 Everyday Etiquette, Marion Harland; Bobbs-Merrill Co., Indian- 
 apolis, Ind. 
 
 Table Service, Lucy G. Allen; Little, Brown & Co., Boston, Mass., 
 (1915). 
 
 Photographs for this bulletin were taken by Prof. C. N. Adkisson 
 of the College Department of Photography. 
 
Cornell University Library 
 TX 873.B56 
 
 Table service, 
 
 3 1924 003 586 272 
 
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