The representative. [volume] (St. Paul, Minn.) 1893-1901, 1899-04-05

flace the knife on the light side with.
the sharp edge toward plate.
Place the fork on the jeff side. with
tines up.
Place the spoons in front of the plate,
with the handles toward The right. bowls
up, and have that which is to be used
first. placed nearest the, plate.
Place the tumbler, top up. at the right.
Place the butter plate at the upper right
hand corner.
Place the napkin at the left.
Place small dish for bones, etc, at the
upper left hand corner j HI
Place fruit or flowers in the center of
the table or arranged at the corners of
center piece.
Place the salt, pepper, vinegar, oil. jel-
~. pickles, butter, etc, at the corners, in
side the line of plates.
Place the soup ladle in front of the
hostess, the handle toward the right and
the bowl up.
Place the carving set in front OF the
host.
Place the butter knife besides the but
ter
Place several large table spoons at each
end of the table.
Place dishes that are to be served bv a
person seated at the table, directly in
front of him.
Arrange the dishes symmetrically, a.
though not necessarily in straight rows
When finger bowls are used at the be-
ginning of meal, place them at the left
side.
When they are used at the close of a
meal, place them on the table when you
do the desert
Where the hostess pours the tea or cof-
fee arrange the service neatly in front Of
her.
Arrange the chairs at a sufficient dis
lance from the table so they need not be
| drawn out when the people are to be
seated
Rules for Waiting on the Table
Always heat the dishes in which warm
food is served. Never fill the glasses
and cups more than three quarters full
When passing plate hold it so that the
thumb will not rest on the upper surface
When rehlling the glasses take hold of
them near the bottom and draw them to
the edge of the table, never remove them
from the table. In passing dishes from
which person is to help himself to
portion, pass it always from the left side,
SO that it may be taken with the right
hand Place the dish on tray and hold
it low and near to the person, who is be-
ing served In passing Individual dishes
from which the person does not help him
self-such as coffee, etc..-set it down
slowly and easily from the right hand
side. When the dishes are being served
by person at the table, stand at the left
hand Of that person, hold your tray low
and near the table, and take on the tray
one plate at the time and place before the
person for whom it is intended, setting it
down from the right side. Serve first the
most honored guest When one course
is finished take the tray in the left hand,
and stand on the left side of the person
you are waiting upon, and remove with
your right hand the spoons, knives and
forks Then remove the plate and small
dishes, never piling them on top OF each
other. but removing them one at time
Fill the glasses before every course. Be-
fore the dessert is served, remove the
crumbs from the cloth. either with a
brush or crumb knife Do not let the
table become disordered during the meal
The hostess should serve the soup, salad
dessert and coffee, and at family din
ner. the vegetables and entrees. The host
serves the fish and meat Whether wait
ing or being waited upon, remember that
the Golden Rule is the best rule for table
etiquette.