Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1895-01-13
ACCOMPLISHED WAITING MAIDS.
Requirements of "A Pleasant Position Tina
49,. God characterization

Requirements of Pleasant Position That
Offers Good Remuneration
In the restaurant, boarding house,
country hotel, and other places where
the general public is privileged to salts
fy the demands OF hunger, we have
walters. But in our own homes We
have the waiting maid, whose duty II
is 10 look after the dining room and It's
appointments, and study the comfort
of the family and guests. A good
waiting maid is always 10 demand, and
at good pay, too. BIZ maxim z careful
study of her duties, handling glass,
silver and dainty china with as much
care as though ii were her very own,
making herself personally espOnsibie
for every thing 10 ner charge, waiting
maid may make her place very deslra-
bic and remuneratlve. SIZE should
make herself acquainted with the de-
tails or arrangements for an afternoon
tea, luncheon, or any entertainment
where dainties are served She should
know how TO pack luncheon for trav
cling and arrange in a neat aud appe-
tizing manner d picnic basket.
Carving S another essential qualih-
cation In waiting maid, In case she Is
called upon ia an emergency. While
IL is much more homeiike and social for
The head of the house 10 do the carving,
and, too, il is quite the correct thing,
a
from this order of things must be, and
this duty must fall TO someone else.
Being almost an art In itsesli the value
OF the maid who can carve evenly aud
without the unappetzing ragged edges,
is appreciated add priced.
NsstUess is an attribute lndlSpensl-
bic and Que that tells us own tale ana
should be observed in the dining room
above all other places. Plain neat
clothing should be worn. The hair
should be arranged as plainly IS posi-
ble. A maid should always be well
caDped ana sproned, and her SHOES
should be such rs TO reader her walking
as nolseiess as possible. Few ru'eS
essential 20 one VINO has the care OF
the dining room are givsn:-
A waiting maid should not make her
anDesrence 10 the dining room untl'
alter the guests are seated.
NaDkips should Away be folded as
simply as possible. Fancliul Shapes
spy.eSt thr hotel and restaurant
Always place tumolers TO the right,
and mi on.y three quarters full.
Ia setting the table the tines OF the
forks should be turned up. and the
sharp edge,of the knife blade TOWARD
the plate, bldcIng the fork next tAe
p ate. ,.g.o % tho
right of each person; olfer sugar anu
cream TO :ne lef5.
A,wavs 10 offering anything to a
gpsst 20 60 the left, allowing the per-
a., saryed 10 use the right hand.
AID dish from which a person helps
ht,oself must be offered at the lett. Those
So which the maid serves must De
placed at the right.
Everythjng relating to one course
ms be removed before serving anotn-
4 wavs 90 30 the right OF each per-
80, In remove the dishes
.rhe waiting maid must be responsl-
HE for the proper 1eaVng OF diSnes
-, tbav Are brought 10 the table,
Except 10 case Of accident when she
o,rnot remedy maid should never
~ N the hostess who should oe
,Ao,ed mon as guest at her own table
for The rms being, and treated &C
cordiEgly. IN ,,o,,
ns-uit one guest to hep another in the
passing OF food.
Avoid ali appearance OF haste though
ons INST move quickly ia order to &C
comDIisa all there Is 10 be done.