alone being appropriate to the sideboard.



DUTIES OF THE WAITRESS

The maid stands behind the master or mistress to serve the plate of
meat, the bowl of soup, and so on, taking it on her tray and placing it
with her right hand from the right of the person served. All plates
are placed by the waitress, while she serves all vegetables, sauces,
etc., from the left, holding the dish on her tray or, if it be a heavy
one, in her hand, within easy reach. Soiled dishes she removes from
the right with her right hand, placing them on her tray one at a time,
platter and serving dishes first, then individual dishes and silver
until everything belonging to the course has been removed. Crumbs are
taken up from the left with a crumb knife or napkin, never with a
brush. Many housekeepers prefer to dismiss the maid after the main
part of the meal is served, ringing for her when her services are
necessary, thus insuring a greater privacy during the charmed hour, and
affording an opportunity for those little thoughtful attentions when
each serves his neighbor as himself.



THE BREAKFAST TABLE

The breakfast table is usually laid with centerpiece and plate doilies
these days, and it may not be ill-timed to suggest that every effort be
made to have this meal cheery and attractive, for it is, alas, too
often suggestive of funeral baked meats and left-over megrims from the