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Servants, Carving, etc

1. Servants should be well trained, and everything go off smoothly, and without vexation or nervousness on the part of host or hostess. 2. The fashion denominated service a la Russe, but which is really of French origin, relieves the host of a very unpleasant duty; all of the carving being done by one of the servants, before the joints, roasts, etc., are brought to the table . 3. Where the menu, or bill of fare is in vogue, the guest is thus notified in advance what to expect, and those who have preferences are enabled to await their appearance.