Mats, if used, should be placed exactly straight and with regularity.  If meat is served, spread a large napkin with points toward the center of the table at the carver’s place, to protect the tablecloth.  Place the plates upon the table, right side up, at even distances from each other and straight with the cloth and the edge of the table.  Lay the napkins directly in front or at the right of each plate.  Place the fork at the left, the knife on the right with the edge toward the plate, beyond this the soup spoon and two teaspoons, and at the front of these set the glass, cream glass, and individual butter plate if these are used.

A center piece consisting of a vase of freshly cut flowers, a pot of ferns, a jar of small plants in bloom, a dish of well-polished red apples, peaches, or other seasonable fruit, will add a touch of beauty and attractiveness.  If the serving is to be done from the table by members of the family, place large spoons near dishes to be served, also the proper number and kind of separate dishes for the purpose.  If fruit is to be served, a finger bowl should be placed for each person.  If the service is by course, the extra dishes, knives, forks, and spoons needed, also the finger bowls, water service, and cold foods in reserve for a renewed supply or for other courses, should be made ready and arranged upon the sideboard.

The soup ladle should be placed in front of the lady of the house, who always serves the soup; and if meat is served, the carving knife and fork must, of course, be placed before the carver’s place.  The necessary dishes for each course should be brought on with the food, those for the first course being placed upon the table just a moment before dinner is announced.

The arrangement of all dishes and foods upon the table should be uniform, regular, and tasteful, so as to give an orderly appearance to the whole.  The “dishing up” and arranging of the food are matters of no small importance, as a dull appetite will often be sharpened at the sight of a daintily arranged dish, while the keenest one may have its edge dulled by the appearance of a shapeless mass piled up with no regard to looks.  Even the simplest food is capable of looking its best, and the greatest care should be taken to have all dishes served neatly and tastefully.

The table should not be set for breakfast the night before nor kept so from one meal to another, unless carefully covered with a cloth thick enough to prevent the dust from accumulating upon the dishes.  The plates and glasses should then be placed bottom-side up and turned just before mealtime.  No food of any kind should ever be allowed to remain uncovered upon the table from one meal to another.  The cloth for covering the table should be carefully shaken each time before using, and always used the same side up until washed.

Plates and individual meat dishes should be warmed, especially in winter; but the greatest care should be taken that no dish becomes hot, as that not only makes it troublesome to handle, but is ruinous to the dishes.