The weekly intelligencer. [volume] (Lexington, Mo.) 1891-1901, 1898-12-24
WAITING UPON THE TABLE
s.-. suEre.usa. - 90 the Proper
Coarse % Ne fursoed ~
the Waitress

Ii d, not an stsy thing TO get a
waitress Who thoroughly understands
Ser business and the competent sec
cud rirI- Of to-day Is often 10th 10 ae-
cot -sucrsstiouS or what one night
eons'a,r improvements. upon her
methods I have found II far more
ssiisfae,ory TO take for a waitress q
vorns girl OF Is or it-one who has
had 10 experience whatever Of the
work-and train her in my own ways
1 admit II is often tiresome work, but
II the girl is at all SPIT, Itmore than re-
/ payE one IS shs mas no baa habits 20
eradicate.
A wel.trained waitress should be
particular about her personal appear
aree, and never wait upon the table
IN sollsd crezs and apron, or with I'm
tidy hair; she should be trained TO be
noissiess and watehful, 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
Anycre; never 70 take up conyersa-
ton or make remarks; not to leave
the diuing-roon except while clearing
the table, and always to serve ladies'
first In clearing the table, she
should take but few dishes at q time
upon her s~alver. as, when filled, the
dishes besides always suggesting a
boarding-house), are more liable 20
be broken. Any food which may have
been dropped upon the cloth should
be taken mp at once by the waitress,
with a fork or spoon. and placed upon
a saucer aud removed.
Upon the wuitress devolves the duty
OF laying the table. Little attentions
TO the decorations aud arrangements
Of the table whet the appetite, and
make the home table wonderfully at
traetive. The linen should be spot
less, and m under cover provided Of
Canton flannel.
Napkins should be folded at the
right Of plates, with q small piece Of
bread or roll half concealed By the
last fold Beside each plate should
be placed as many knives, forks aud
spoons as viii be needed in all the
courses, and q glass to be Allied 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 OF 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 lndis-
pensable 10 a dining-room, as from Il
the bread aud butter are served, and
on 1t the desserts, plates, fruit nap
kins' crumb tray and many other
things are kept.
In clearing the table after each
course, II is an excellent way to take
n plate, and upon It place all the
soiled knives, forks or spoons used
with that course. II enables the wait.
ress to carry away the plates more
easily, and is a neater 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 one
vegetable upon the same plate; the
other vegetables size can serve on small
side dishes. The waitress should then
pass the gravy, rellshes, bread and but.
ter.
When the second course Is finished
the silver and plates are first removed
thenthefood and the crumbs brushed
from the cloth. The dessert mates
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
n cream placed before the hostess
ana served 10 each guest, the sugar
and cream being passed them in order
that each may use 1t.
Let no one suppose that because she
h'es In a small house and dimes upon
'lmpie rare 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
superaoundsEce, and there is no one
VINO viii not admit that half the
pleasure OF dining is to be well waited
upon.-Housewife.