The Panola weekly star. (Sardis, Miss.) 1882-18??, 1885-04-18
GUESTS.
How They Should Be served-stupid Cas-
toms Outgrown.

How They should Be served-stupid Cas-
toms Outgrown.
Not every one who can skilfully
carve a Joint. or fowl, is capable Of
serving II. None but n natural diplo-
mat can successfully accomplish tho
feat The eternal fitness Of things"
should be carefully considered by tho
host previous 10 serving his guests and
the apportIonlng Of special parts Of .
dish TO certain individuals should be
distinctly understood and fully i'm
pressed upon tho servant waiting on the
table. Many host, however, fails In
this essential requisite for the perfect
accomplishment Of dinner, his chiei
aim apparently being to get rid Of ths
pieces before him, regardless Of the sex,
ago or tastes OF his company. A man
of this kidney ought never 70 be allowed
| 10 give dinner, and Il rests with thu
guests 10 decide whether they viii ever
q second time bc found seated at such
q mans table.
have witnessed at private dinner
parties the most egregious blundcrs
committed by servants. Plates con-
tanning delicacies intended for certain
specified guests, given by mistake "a
those who neither cared for nor appre'
clated them; while those for whom they
were intended got that which they leaso
relished. A stupid waiter should b
carved. drawn and quartered.
When the carving Is done at . sid0
table hold II q good rule 70 place thu
dish before the master Of tho house, 70
that he. presumably knowing tho tastss
Of his guests, can properly serve u.
The custom Of passing tho carved meal
around the table, allowing each perso4
10 help him or herself, do not consida
wise. Two-thlrds, probably, OF thd
guests especially where the company
Il little mixed as regards age and scx
scarcely know the difference between
one piece of meat and another. and4
therefore. naturally take that which is
closest TO their hand. Indeed Il thsy
knew the difference. they feel d.
cacy about turning over the vsrious
pieces on the dish In search Of fhal
which they prefer. Whereas, II Tho
host himself sends u 10 them. they hspl
no scruplcs in accepting IL U ccune
the waiter should be instructed, whsu
, he receives the plates, to place mem
without making IN error before ~
, persons for whom they are intended
The fashion which used 70 exist d
passing, in the name Of politsness, tn
. plate sent 10 you by the host, 10 youI
neighbor. Is now, happily ignored Il
the old days-say twenty-five yeaEs e
J 4 have seen q plate Of meat hande<
! | to guest at the right Of tho host, pas
!. entirely around the table until II foun<
/ q resting place In front Of the guest q
0 his left side. How preposterous ~
; this! As the plate passed from hnel
4 10 hand is contents deprccisted 4
: value. and was little better than col.
: yittals'' when Il reached its hnai aoid
Another old-fashioned custom whiol
: we have fortunately outgrown. but NJ
: once regarded n the height Of poliis
n ness. was for none 1t the table 10 begil
n eating until all surrounding i wer
. helped Il like the word helped In plsc
2 Of served.) Thereby. however. many
: plate Of soup grew cold s'er paxtaks
q Of; and goodly slices Of mutton a. -
o were chilled, and thus rendered unpa
d atable. OF course Il would b quite h
le polite 10 proceed. the moment > pIel
~ Of soup was placed before Jon, % "gu
ID xle'' Il down Immediately, inslead
,e waiting few seconds until your nelg|
ve Dor. especially II > lady. wae serve.!
n You may employ the momeut 4 ~
sr . dull man. with toying with - O.
u Of bread bciors you; bue 4 : WY -
d you viii critically exnmin4 N111 g
N are closed. ~ ekerky NIne = - =
10 you uphold. rom1fkInE - - l
q csis psrfune and ~ 6Qll{ 4111z
. srus wine--a real Amoo1llI114 q
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