The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1898-11-24
WAITING UPON. THE TABLE.
Some Suggestions as to the Propez
Course to BE Pursued by
the Waitress.

Some Suggestions M to the Proper
Course to BE Pursued by
the Waitress.
1t is not an easy thing to get q,
waitress who thoroughly understands,
her business, and the competent Sec
ond girl" of to-day is often 10th to ac-
cept suggestions, or what one might
consider improvements, upon her
methods. have found it far more
satisfactory to take for waitress a
young girl of Is or leone who has
had 10 experience whatever of the
work-and train her in my own ways.
I admit it is often tiresome work, but
If the girl is at all apt, it more than re-
pays one, as she has no bad habits to
eradicate. $3.50
A well-trained waitress should be
particular about her personal appear
ance, and never wait upon the table
in soiled dress and apron, or, with un-
tidy hair; she should be trained to be
noiseless and watchful, anticipating
The wants of the guests without need
ing to be reminded. She should be
taught, in taking dishes from the
table, to avoid reaching in front of
anyone; never to take up converse
ton or make remarks; not to leave
the eining-room except while clearing
the table, and always to serve ladies
first. In clearing the table, she
should take but few dishes at time
upon her salver, as, when filled, the
dishes (besides always suggesting a
boarding-house), are more liable to
be broken. Any food which may have
been dropped upon the cloth should
be taken up at once by the waitress,
with fork or spoon, ard placed upon
a saucer and removed.
Upon the waitress devolves the duty
of laying the table. Little attentions
to the decorations and arrangements
of the table whet the appetite, and
make the home table wonderfully at
tractive. The linen should be spot
less, and an under cover provided of
Canton flannel.
Napkins should be folded at the
right of plates, with small piece of
bread or roll half concealed by the
last fold Beside each plate should
be placed as many knives, forks and
spoons as will be needed in all the
courses, and glass to be filled with
water. Flowers and fruits tastefully
arranged add to the appearance of
the table at all seasons. When the
soup tureen and soup plates are placed
before the seat of the hostess, dinner
may be quietly announced by the
waitress striking the table bell.
The soup, salad and dessert only are
placed in front of the, hostess. Each
plate is supplied, and taken by the
waitress on a salver and placed be-
fore the guest from the left. Every
thing is served from the left except
ing water, which is poured from the
right. A side table is almost indis-
pensable in lining-room, as from it
the bread and butter are served, and
ON it the desserts, plates, fruit nap
kins, crumb tray and many other
things are kept.
In clearing the table after each
course, it is an excellent way to take
enc plate, and upon it place all the
soiled knives, forks or spoons used
with that course. It enables the wait
ress to carry away the plates more
easily, and is a heater way of caring
for the silver.
After the soup and plates are re-
moved the roast and vegetables should
be brought in, the waitress first re-
moving the covers from the vegetable
dishes. After the host has served the
meat, the hostess should serve enc
vegetable upon the same plate; the
othervegetables she can serve on small
side dishes. The waitress should then
pass the gravy, relishes, bread and but
ter.
When the second course is finished,
the silver and plates are first removed.
then the food and the crumbs brushed
from the cloth. The dessert plates
are then placed before the hostess
and the dessert served. Should after
coffee be served, the dessert is re-
moved, the cups and saucers, sugar
and cream placed before the hostess
and served to each guest, the sugar
and cream being passed them in order
that each may use it.
Let no one suppose that because she
lives in small house and dimes upon
simple fare the general principles here
given do not apply to her. The charm
of good housekeeping lies in the nice
attention to little things, and not in
superabundance, and there is no one
who will not admit that half the
pleasure of dining is to be well waited
upon.-Housewife.
Prnn1nf