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Serving

Placing Dishes and Passing Food-The following directions indicate the preferred methods of placing dishes and passing food:

1. The waitress places the dish from the right and removes the dish from either the right or left of the guest. Care should be taken never to touch a guest.

2. When a plate is to be removed and another placed immediately it is customary to remove from the right and place from the left of the guest.

3. Food which is passed by the waitress should always be offered at the left, as this permits the guest to use his right hand in helping himself. The waitress should see that adequate silver is placed on the dish, in a convenient position. She should hold the dish low enough and close enough to the guest's plate for the guest's convenience.

Filling Glasses-The attentive waitress replenishes the glasses without being directed by the hostess.

Clearing the Table-When clearing the table for dessert, all salts, peppers, bread-and-butter plates and relish dishes should be removed. Usually nothing remains on the table but the center decoration and glasses or side dishes which may be used for the dessert course, or, in informal serving, the dessert silver. The table should then be crummed, using a small folded napkin and a plate, working on the left side of the guest.

HOW TO REMOVE STAINS