The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-04

WaitresSS duties Is contained
in liable Service" by Lucy G..
Allen. which has just been issued by
Little. Brown and Company. 1t in
cludes directions not only for laying
the table and serving but tray service,
carving. the care of the dining room
and kindred subjects
The centre Of the dining table, says
Mise Alien, should be directly under
the central light, unless this position
would not permit the waitress to pass
between the table and the sideboard
For dinner lay the silence cloth upon
the table. This cloth may be double
faced cotton flannel. knitted table pad
ding or an asbestos pad; the latter
may be obtained in various sizes. The
first two launder well; the last n
easily handled and may be protected
from soling by the use Of linen COW
ers. which can be bought to fit the
pads The tablecloth appears to best
advantage when ironed with few folds
which must be straight. A tablecloth
should be unfolded on the table, not
opened and thrown over 1t. as the lat
ter method tends to crumple the cloth.
The centre fold Of the cloth must form
a true line through the centre of the
table, having the four corners at equal
distances from the floor. The cloth
never should hang l~s than nine
inches on all sides below the edge Of
the table.
Lay. the silver. which should al
ways be placed in the order in which
il is TO DE used, beginning at the out
side and using toward the plate. Sill
yer FOR the dessert course is never put
on with the silver required for the
other courses. except for the dinner
which is served without a maid, when
everything should be done to avoid
the necessity Of leaving the table.
Neither is the table set with more than
three forks. II more are required they
areplaced with their respective courses.
Either bring the salad or dessert sill
yer in on the plate, or place II from
napkin or tray at the right, from
lhe right after the plate Is placed.
some persons object to the first named
method on account of the possible
hohe. The knife or knives are to be
paced at the right of the plate, half
an inch from the edge Of the table,
WIN the cutting edge toward the plate.
race spoons, with the bowls facing
Up al the right of the knife: and
!orks' with the tines turned upward.
al me left OF the plate. The spoon for
i'ut or the small fork for oysters or
Hofs dpuvres is placed at the ex.
RENE right or on the plate containing
u"s course. This statement does not
ihc'ufe the serving Of oysters or clans
VI 'ne shell; then the fork is always
FOUND at the right.
race the water glass at the point OF
'he knife; the bread and butter plate
ABOVE The service plate a little to the
.e''' and the butter spreader across
'"e upper right hand side Of the bread
ana butter plate. with the blade turned
.o"ard the centre Of the plate. A,
"Tst class hotels the butter spreader il
o''eh found at the right with the other
hnVes, but this is not consistent with
nome table service. Place all the sill
yer china and glass required for one
cover as close together as possi BILE
appear crowded. The whole table and
me cover itself has a much neater
appearance If the cover Is compact. not
loosely spread. Salt and pepper sets
ar" TO DO placed between each two
cover. II an open salt cellar is used
pao" the saltspoon across the top oil
on the cloth beside II.
When n. ~ hai 1agd fnr ,
supper or spread where no knife Il
required place the fork at the right
a. y Is 10 be used in the right hand
ana there is sufficient space for Il
lher" \ teaspoon, II called for, woulc
De ar the right of the fork.
The table Ia d, the chairs are placed
Ih'y should not be too near the table
neither entirely away from it, bu
Wh"r. they can be used with Sigh
eX'r'lon.
There are three forms of service
VI" English, the Russian and thu
mixed. The last, as It's name indicates
i compromise between the othel
w" When deciding how much ol
No" title form is to be used in thu
serving Of meals one must first taxi
want, employed as we'll as ones per
soma preferences.
The English service is the mos
pra teal where help in table service
" I'm ted, az all the food belonging
10 one course is placed in suitable
dlShes before the host. hostess or som,
o'her member OF the family and serve'
ron the table.
me Russian service Is from tn
siac and is In use entirely for forma
oihhers and luncheons. It Is IN u.s.
also Tor all meals by those who car
Tor form and have the servants to con
uuct II well. The plates are placed
enlpty for the successive courses an,
al the food is passed, attractively ar
ranged on suitable dishes. from which
each person helps himself; or the foo
may be arranged on individual plate
ana paced before each person, al
.housh this Is not the best form O
the service.
Tue combination OF the two form