convenience.

The general rule in serving simple family meals, with or without a
waitress, is for the hostess to serve the porridge and coffee at
breakfast; the soup, salad and dessert at dinner, and pour the tea at
the evening meal. When luncheon is served in the middle of the day the
hostess usually does the greater part of the serving, as luncheon is
considered to be the most informal meal of the day.


A FEW HINTS FOR WAITRESSES.

Learn to move quickly and quietly. Be scrupulously clean and neat in
every detail of dress and habit. Before serving a meal see that hands
and finger nails are clean. Always have a fresh white apron ready to
put on before the meal is announced. Look over the table and see that
everything is in its place before announcing a meal. Fill the glasses
with water either before the family enter the dining room or
immediately after they are seated. Lift the covers from hot dishes and
turn them over at once in order to prevent the steam from dropping on
the cloth. Take the plate from the host or hostess, and place before
each person from the right side--keep the thumb well under the plate.
When passing anything from which the persons seated at table help
themselves, such as vegetables, sauces, etc., always go to the left,
so as to leave the right hand of the one to be served free. Keep a
watchful eye over the table and pass anything apparently required.

Learn to receive instructions from the hostess in an undertone. Do not
get excited and try to do too many things at once. It is an
accomplishment to be a good waitress, as it requires special