Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-03-26

our uotiits We uaNe tuC WohtuS uAotus
some one objects to the term applied,
on the ground that a waiting maid Is one
who waits upon the door aud has charge
Of the parlor floor, not including the
dining-room. With "Beg leave to
differ" that IL the "parlor-maid." An
other insists that the servant who has
charge of the bedchambers, halls and all
upstairs work may be called waiting
maid Excuse me; such an one IL your
"chambermaid." But surely, the person
who attends to the personal wants OF a
lady Is a waiting maid. Once more you
are mistaken. She Is "lady's-maid."
So we will take for granted that all
agree upon not having waitress In the
home dining-room, but will by pref
erence allow the "waiting-maid" TO be
In attendance during the hours set apart
for the family TO gather around the
home table.
Much has been said regarding the
proper service at the diniDg-table, but
comparatively little assistance has been
given the waiting-msid, upon whom
much OF the success is dependent OF a
dinner or any entertainment where re-
past Is served. Many are the sugges.
tons given on the "proper thing" for
the hostess at her table; but unless her
waiting-maid Is fully up TO date In her
own special department, and works Ia
harmony with her mistress, the most
elaborate and elegant dinner Ia rendered
q failure from the point Of service. IL
Is not only TO know the proper time 10
serve, but how To serve, and do IL quiet
IL, neatly, and We may add, gracefully.
In serving formal dinner, waiting
maid must be thoroughly Instructed re-
gsrding the most minute matters:
Where 10 begin TO serve, when To remove
plates preparatory TO serving the follow
Ing courses, the filling OF glasses, and
every little detail pertaining TO the table.
There must be no appearance OF haste,
slthough maid must move quickly TO
| accomplish all there Is TO be done. She
can make her duties much lighter by
being systematic and placing things
near nj hand. within easy reach, In the
order In which they are To be used.
A clever waiting maid can make her
position one much superior to that OF
the customary waitress" by making IA
study OF the many things she can do
which will relieve the lady Of the house
10 know how 10 arrange for an afternoon
tea, an informal luncheon or small CONF
pany of any kind; TO make herself mis-
tress Of the situation and properly di-
rect those under her Ia serving, and In
looking after the comfort Of the guests
while being served; 10 know how To
pack luncheon for travelling or picnic
parties. not forgetting the many acccsso-
ries required for convenience, rs well rs
the dsintics With which 10 please the
palate.
That the dining-room Is always clean
" swept aud busted, properly ventilated
aud lighted, should be enc Of the first
duties Of the maid. Ncatness Is M at
tribute that j. among the first 10 be OBJ
served, and should be- apparent not only
| in the dining-room furnishings aud table
| belongings, but in the attire and person
OF the maid in waiting. The most
dainty aud savory viaDds are rendered
commonplace aud unenjoy able when one
il served from soiled hands with unclean
tiuger-nails, and where untidy garments
meet the eye. Very plain. neat cloth.
iug should be Worn, being careful 10
avoid anything that can In any way
come in contact with the food. There
must be no lace Ia the sleeves, fring-s or
ribbons hanging from the waist, To find
their way where they do not belong. IL
SEEMS almost divorce To separate the
trim waiting-msid from the spoil.ss
linen collar aud cuffs. The hair should
never have the appearance Of flying
about the face, In danger Of falling In
the food or on the table. She should al
WAYS be- well-cspped aud sproned, re-
Numbering, too, that squeasy shoes are
4 serious objection In the diDiDg-room.
An expert waiting-mnid should know
how To carve in case she Is called upon
in an emergency, though carving by the
head of the house IL not only considered
the correct thing at ores own table, but
| leuds homelike and social air To tn.
r.past. A stesdy hand and straight eye.
followed up by careful practice, will
soon make an excellent carver Of u
uoyice in the art.
4 few rules essential To one Who has
the care OF the diniDg-room, are given
for the interest of those Who would
make their services invaluable 10 those
10 hose employ they may be:
a wsitiDg-maid should not make her
appearance in the dining-room until
after the gGe-ts are seated.
In setting the table, be sure Il IL plac-
ed straight, aud the cloth smoothly laid.
Napkins should always be folded as
simply as possible. Fsnciful shapes
suggest the hotel or restaurant.
That water should be cool, bread
frs SHY cut, batter moderately hard and
glasses kept filled. goes without saying.
Always place tumblers to the right,
and I'll only thre"-qusrters full.
In setting the table, the tines OF the
fork should be turned up, aud the sharp
edge Of the kniie-blsde toward the plate
When not in use, keep knives, forks
aud spoons separately.
Well-polished silver and shining glass
always indicate neat person in charge.
One Of the things 10 watch closely Is
the inside Of the pitchers. They should
be well-wsshed and scalded after each
using.
Place the cup containing coffee at the
right Of each person. Offer sugar and
cream TO the left.
Always, IN offering anything to a
guest, go 10 tie left, allowing the per-
son served 10 use his right hand. ANY
dish from which person helps himself
should be offered at the left. Those
from which the maid serves must be-
plsced IL The right.
Everything relating to one course
must be removed before serving another
course.
la clearing the table food must first be
removed; then soiled tableware, then
the crumbs.
ia polished table is used, remove the
crumbs with sofr-fringed napkin into a
crumb-tray. II cloth Is used, remove
the crumbs with crumb-knife into the
tray.
Always go TO the right of each person
to remove the dishes. Never pile soiled
dishes on the tray in a manner which
suggests they have been used, nor allow
the china TO rest upon the silver.
The waiting-maid must be responsible
for the proper heating Of dishes before
they are brought TO the table. Except
10 case of accident which she cannot
remedy, a maid should not speak to the
hostess, who should be looked upon as a
guest for the time being.
A maid who is watchful will never al
low one guest to help another In the
passing Of food.
A meal must never be announced until
everything which is needed or may be
needed is in readiness.
Do not leave the dining-room until
you are sure nothing more Is required OF
you.
Waiting Is feature Of employment
1