Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-12-28

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ITO led. were best ~ hone;
From thence. the sauce 10 meat IL ceremony
Meeting were bare without r."
A welltraIned waiter b . necessary
factor 10 the success Of any formal din
uer, however ANAL, since Il IL due to
him that the serving 10 done With
promptness and precision, and With no
attendant Gathering Of Plates or jingllna
OF spoons; bat Il ID . wise mistress who
makes assurance doubly sure BY little
definite preliminary instruction 70 the
waiter, thus insurine deft service and
the avoidance Of al confusion or Of any
embarrassing waits between the courses
The temperature Of tho dining room
should be about 81 when dinner h an.
nounced. Later on, II the room becomes
too warm Gas is likely to become the
case with number OF persons present
and the burning Of many lights), thu
waiter should lower window or two
and zee thst the room 10 kept at thu
proper degree for the comfort Of the
guests.
A new wrinkle 10 dining room A.
rspgement IL TO place the chairs at Ar
angle with the table--all turned the same
wsy--thus allowing each person TO stant
bets cen his chair and the table In such I
way that the left hand may draw tn
chsir into place. This. mode Ia pariicu
larly favored by the feminine element o.
= dinner party, since long skirts are NOR
lastly aud safely msnsged when thu
chairs are so placed.
Cold or waiting plstes-one for escl
per.on--sre laid first upon every we'll
spread table. Upon these are place.
smaller ones containing raw oysters o.
other appetizers. These are brought II
| first before dinner Is announced. l
oysters are served, the plates are frs
covered with crumbled Ice and theI
90 each plate Sre arranged five raw
| oysters and quarter OF larg
lemon, or the half Of small one. Tn
oyster fork is laid with Its points restinI
upon the waiting plate and its handle
wing across the knives vt the right. Thi
fork Is removed with the oyster plates.
When soup Is 10 follow the oysters
the soup plates should be placed wher
they will be, ONE warn before the tim
to send them To table. When the oyster
have been eaten, remove the plates, leav
ing the under ones to receive those con
tanning soup, ant, by the way, n SOU
plste should never be more than hnl
filled. The pile OF soup plates IL the
.et before the bostess, the tureen o
soup, With Its cover removed TO sid
table, placed In front OF them, and IN
hostess then ladies the soup into escl
plate, While the waiter, having first fold
ed little napkin over his thumb, place
the plate upon = tray, carries II st ono
TO the tight OF the person designated
aud ssts IL down upon the plate alFead
at the place.
The rules governing the passing o
foods by the waiter, are quite simple
when there IL no choice TO be made b.
| the person served, the waiter carrie
everything 10 hi, right side, and whei
the walter IL to remove anything iron
before person ut table, he should lii
while standing at that persons RICH
side. But when person IL 10 help him
self from dish, the waiter should carr,
the dish 10 his left side aud should hol
Il very near TO, or upon the table, Will
the persons serves himself With fork o
spoon. or both, which should be places
upon the side OF the food next TO him.
While the soup Il being taken tn
waiter arrsnges the roast upon its plat
ter (Which should be Of ample sire, an
there should be n gravy spoon plsce
upon IT,, brings la the vegetables an
gravy boat and places them upon
side table. Then he removes the sou
plates, going TO the right OF each person
taking up the waiting plate With the sou
plate upon Il, and carry ing both AVA
together.
Hot plates for the meat are nov
brought In. For the hosts convenience
these plates should be placed at his LEI
side, unless he occupies carver's chair
10 which case they may be set directly |
front OF him. The host sscertsius tn
preference OF his guests for rare or vel
done cuts, and as soon as the first plat
Ia helped the walter. thumb napkin i
plsce, lifts the plate and carries II TO IN
person mentioned by the host.
Then. while more meat Is being carve
by the host, the waiter places upon hi
tray one vegetable dish and the gray
boat. and carries them TO the left OF IN
person'who has been served 10 meat
After the person has helped hlmsel
from these dishes the waiter sets tn
tray upon the side table and carries m
other cut Of meat where the host directs
following II, as before, with the veg,
table and gravy. When all present hsv
thus been helped, another vegetable
passed around, also upon q tray, sn
this followed by third, II there are .
many, also served in the same manner.
Olives and like relishes are now passed
usually from one person TO another at
table arranged for the service OF on
waiter. Often celery and grated chees
are also offered to the guests, thougl
celery Il not usually passed until afte
the dessert. The cheese, with spoo
upon Il, Is first passed. each person help
Ing himself to q spoonful Of the chees
which he places In the tiny plate at tn
left Of his place. Next comes the celer
TO be eaten with the cheese, into whicl
the ends Of It's stalks are dipped. whe
celery, for decorative effect, Is kept upo
! the table during the entire dinner hour
pretty effect Is obtained by hespiDg 1t u
on canoe-shaped glass dish, having IN
bottom Of the dish first covered wit
crumbled ice with sparkling Jumps OF tn
ice scattered through and weightinI
under the crisp white stalks.
When the meat course Is finished th
waiter places the carving knife, for
and gravy spoon securely upon the plat
ter and carries il away. Then the plate
with the knives aud forks laid securel
across them are defrly removed. one Il
each hand, and the salad next brough
10. The mistress usually serves tn
salad, and French dressing for the sam
should be prepared ut the table.
After the salad course, the tray cloth
are removed, all eatables except frui
and nuts are taken away and the tabl
brushed free OF crumbs. Finger bowl
placed on little doilies upon dessert
plates are now brought to the table.
these plates are to be used for the des
sert, the bowls and doilies must b
drawn away TO the left but II puddin,
Is served, the finger bowl and plate mus
be set at the left side Of the guest by tn
waiter, and the pudding set down iron
the right side.
Finger bowls should not be quite hal
filled and the water should not be per
fumed; though, II desired, a slice O
lemon or 8 sweet geranium leaf may b.
afloat on top.
Coffee IL served last, 10 small cup
brought 10 on 3 tray and passed abou,
to the guests. The sugar and cream ar
placed near the hostess and passed Il
whoever needs them H0nspkpen