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Table Setting and Serving
Neatness, order, cleanliness and consideration for others are the principles that should underly all rules for table service. Even the humblest room with the cheapest of table furnishings will seem attractive if everything is neat and clean and the orderly placing of the utensils and furniture shows that thought and care have been given to their arrangement. It is not necessary to know the latest fad in table etiquette. When at a loss as to the correct thing to do, do that which will be the most convenient and pleasing to your guests. For example-the knives and spoons are placed at the right of the plate because they are used in the right hand-the soup plate is placed on a service plate so that it may be more easily handled-the water glass is filled only three-fourths full so that the water will not spill if the table is accidentally jarred, etc.
Laying the Table. 1. The table should first be covered with a silence cloth made of table felt or a heavy, white cotton blanket or a quilted pad made of two thicknesses of unbleached muslin between which is a layer of sheet wadding. This cloth, as its name implies, is to lessen the noise made in placing the dishes on the table, also, to make the tablecloth lie more smoothly and to keep the hot dishes from marring the table. The cloth should be turned under the edge of the table at the corners and securely fastened with safety pins to keep it from slipping when the tablecloth is put on. 2. The tablecloth should be placed over the silence cloth and should be absolutely smooth, straight and even, with the center fold of the cloth exactly in the middle of the table. 3. A few cut flowers or a small fern or a dish of fruit in the center of the table will add to its attractiveness. Only fresh flowers should be used and care should be taken not to have the bouquet or fern so large as to obstruct the view across the table. If flowers are used, select those that will harmonize with the main color in the luncheon. For example, purple asters would not look as well on the table when the meal included tomatoes, beets and possibly cherries as would a vase of red or white asters or a small fern. A little thought in matters of this kind helps to make housework interesting and keeps it from becoming drudgery. 4. A doily or centerpiece should be placed under the center decoration unless the tablecloth is a pattern cloth and has a figure woven in the center, in which case the doily will not be necessary. 5. Usually all of the silver to be used during the meal is placed on the table before the guests sit down. For an elaborate luncheon where a great many pieces of silver would be needed, only the utensils needed for the first course are on the table, the rest are placed as needed. 6. The plate should be placed right side up, one inch from the edge of the table at each place. The knife (or knives if more than one is used), should be placed at right of plate with sharp edge towards the plate; the forks, tines up, at left of plate. The spoons should be at the right of the knife in the order in which they are to be used, the one to be used first, farthest from the plate. The silver should be the same distance apart and the ends of the handles in line with the lower edge of the plate, one inch from the edge of the table. 7. The glass of water is placed at the tip of the knife and the bread and butter plate at the tip of the fork. 8. The napkin should be folded square and placed at the left of the fork with the open corner towards the handle of the fork.
Note. The plate, knives, forks, spoons, glass, bread and butter plate and napkin, properly arranged for one person is called a "cover." 9. A salt and pepper shaker should be placed between each two guests in line with the upper edge of the bread and butter plates. 10. The gentleman of the house is called the host and usually sits at the end of the table nearest the pantry door. The lady of the house is the hostess and sits opposite the host facing the pantry door. 11. If all the serving is to be done at the table, the cups and saucers, the sugar bowl and cream pitcher should be placed in front of the hostess and a stand for the coffee on the table at her right. A carving knife and as many spoons as will be needed in serving the vegetables should be placed at the right of the host. The carving fork should be placed at his left. 12. A plate of butter with butter knife (or butter fork if the butter is served in balls) should be on one side of the table and the bread plate on the other.
Serving.
There are three ways, in which a meal may be served, known as (1) the English style of service in which the food is all served on the table, (2) the Russian style, where all of the courses are served from the kitchen or sideboard, and (3) the compromise style which is a combination of the first two.
The English style is the pleasantest way of serving where there are few guests and not many servants. It adds to the pleasure of the meal to see a genial host skillfully carving the roast and the simplest dessert gains in flavor when dished by the hands of a smiling hostess.
The Russian form of service is to be preferred if there is a large company to be served, provided there are well-trained servants to attend to the wants of the guests. This form of service lifts considerable responsibility from the host and hostess at the time of serving.
The compromise style is usually used at informal luncheons and frequently in homes where there are no servants it will be convenient to have possibly the salad course or the dessert served in the kitchen and the rest of the meal served at the table. Suggestions to Be Followed Whatever the Style of Service. The waitress should see that the dining room is free from dust, well aired, of right temperature (about 70° F) and pleasantly lighted. She must see that everything is in readiness before the meal is announced.
The waitress should stand at the left of the guest who is being served whenever she is passing food from which he is to help himself. At all other times she serves from the right of the guest.
Cups of coffee should be set down at the right, beside the spoons.
Water glasses should be filled without moving them if possible. If it is necessary to bring them closer to the edge of the table, be careful not to touch them near the top.
A folded napkin or a tray covered with a doily should be used to protect the hand in passing dishes. Hold dish low enough to be easily reached by the guests. In passing jellies, vegetables, etc., have spoon so placed in dish that guests may readily help themselves. In passing cream and sugar have handle of cream pitcher turned towards the guest.
Fill water glasses and place butter on bread and butter plates just before the meal is announced.
Have dishes for hot courses hot and for cold food cold. Dishes may be warmed in the warming oven or in hot water. Chill in the ice box for frozen desserts.
All of the dishes belonging to one course are removed before the next course is brought in. Remove the largest dishes first then the plates, etc. Never pile dishes, take one in each hand. The bread and butter plates should be removed and the table crumbed just before the dessert course.
The glasses of water remain on the table throughout the meal and should be refilled as often as necessary.
A Serving a Simple Three Course Luncheon, Compromise Style. MENU.
Tomato Soup Croutons Pickles Creamed Beef Baked Potatoes Hot Slaw Bread Butter Canned Cherries Currant Jelly Cake Coffee b a+ -d C -e h a. Napkin d. Water glass. plate. b. Fork. c. e. Knife. f.
Bread and butter plate.
Coffee spoon. h. Soup spoon. g. Dessert spoon.