Waterbury evening Democrat., 1889-08-20
TEACH YOUR SERVANTS.
They Need to Learn Many Things to Make Things Pleasant.

Measures of Housekeepins May Bo 1
 Greatly Enhanced If the Work Is Done
 Neatly, Systematically and Econom-
 tca1ly--Some Valuable Hints. l
 Some things may be taught onc's serv. ants about dining room service which every l good servant should know, and which are l not trif1ing matters nor of little impor- | tance. The great majority of servants 1 know only half thelr duties, and yet, truth fully observes tho Chicago Herald, they firmly believe they "lznow it all"
 Teach them that the setting of the table can make a frugal meal a success. Teach l them to lay the creases of the table-cloth straight; a wavy line up and down the length of table is 6 constant vexation Teach them to use extreme care in making the arrangements of each cover exactly similar, and to see that the lines on either side the table between one claret glass and another, etc., are straight as die, that all the distances arc evenly proportioned, and that all the articles arc placed 50 as to be as little as may be in any one's way, while as near as possible to every one's hand. Just above the forks 9 small salt-cellar and pepper-castor Cayenne, also, if iked) should be put for each person, as well nS " and fork should lie with precision upon the cloth. One cover carelessly put on ruins the effect of the whole table.
 Teach them to cut the bread the right size for soup, and to be exact about the thinness of each slice, as well as the necessity of having the pile arranged exactly even upon the bread dish. Teach them to be as partic- ular in the laying of the sid eboard and the side tables as in the table itself; that much of the charm of well-scrved meal depends on what is placed on these pieces of furni- ture. Extra dishes and table utensils, veg etables and bread should be placed on the
 side table. The dessert, sugar and cream,
 sometimes the salad, and any thing that is
 a pretty accessory, must go on the side-
 board Teach them to wipe every dish be-
 fore leaving the pantry, especially such as,
 from their use, must needs come from the
 kitchen. A dish should no more be allowed
 to remain in a condition that will leave a
 rim on the cloth of the side table than to be
 placed on the table itself in such shape.
 Teach them careful habits of keeping the
 table-cloth clean, how to dip small spots in
 bowl of boiling water and then set the bowl
 itself on the table, the cloth spread out over
 this slight elevation to dry, which it should
 be by the time the work in the butler's pan
 try is done up. Teach them the monetary
 value of each piece of china and glass, and
 that they are responsible for each indlvid-
 ual article. If the lesson seems a hard one
 to learn, enforce it by exacting payment for
 broken things. It is a disagreeable task to
 set one's self, but often is the only means to
 an end. Teach them that the silver (the
 small silver in daily use) must be counted
 after dinner every night without fail. Ii
 spoon or fork Is abstracted occasionally it
 serves test. Teach them to unlearn a
 habit which they have probably been taught, to lay all the forks and knives at each cover
 which will be used during the meal. It is
 far better to supply them as they are needed
 from the side table Some persons dislike
 extremely to see such an array of imple-
 ments of war before them.
 Teach them the need of keeping watch full eye on every person, so as to supply their needs without the necessity of being told, to keep the glasses filled, the butter replenished, knife and fork always at hand, spoon ready, ctc. In spite of the many demands on them, well-trained serv- ant will >always do this. Teach them that to offer ono dish without it's accessories IS a capital crime, as coffee without sugar, or small fruit without cream and sugar, etc. Teach them to step about the room and round the table as if they were shod in vel vet; in fact, see that they do wear felt shoes in the dining-room. Teach them the neces- sity of extreme neatness about their per sonal appearance. If you can afford to en- ploy good servants see that they have 9 comfortable place for bathing, and make them understand that fnger-nails can and must be kept clean. Teach them the suita- bility of clothes, and do not permit them to go about the house in your half-soiled fnery Remember the case of the young house. keeper who, having a new bodice made to a certain dlnner-gown, gave the old one to her parlor maid, and, wearing the dress on the occasion of a dinner, was crushed on be- holding the maid come in to serve at table | got up in the old bodice of her mistress gown, long lace ruff1es in the sleeves, and | all. Teach them that every thing about the dining room must be kept immaculate Teach them to go to the left of persons at l table in serving, but to the right with wines. ! Teach them the iuestimable value of silence, both of look and voice.
 Teach them that the hig hest value in l servants IS their willingness to obligc
 that a reply to the effect that "such a thing l is not my work'' will not be permitted a second time, and that whatever you desire l each one to do must be done without l demur. Teach them the value of your | smile or your frown, and that you always ! remember that they are human, but are ! paid to attend upon your word. Teach them l to be able, in case of necessity, to do each others work well and to relieve you Of any l anxiety and trouble if one falls ill or has | an accident.
 Remember that one's servants and l service reflect one's success at housekeep- | ing, and that there is no reason why serv- l ants should be poor housekeepers either. ! Patience, unlimited, unfailing patience, is | needed at frst-for the first month-re- l peated and again repeated, in instructions | plain and distinct By that time, if you l have shown that unlimited, uufailing pa ! tience, and 8 servant has not grasped your ideas, or most of them, further, struggling g
 is useless. You would better commence anew with some one else, until person is found who shows adaptability and quick
 ness of understanding. A good servant is
 such treasure, housekeeping such a joy, when the wheels of the machinery are well oiled, that housekeepers should be willing l to devote more time to training their serv- ants, so that in the end that freedom from
 anxiety is constant that all know so well