bowl.  While the soup is being eaten, the servant goes to the kitchen and brings in the hot dishes and foods for the next course, and places them upon the side table.  When the soup has been finished, beginning with the one who sits at the head of the table, the servant places before each person in turn a hot dinner plate, at the same time removing his soup plate to the sideboard or pantry.  After changing all the plates, she removes the soup tureen, and if meat is to be served, places that before the carver with the individual plates, which, when he has placed a portion thereon, she serves to each in turn; then she takes the potato and other vegetables upon her tray, and serves them, going to the left of each person when passing them a dish, but placing individual dishes at the right; next she passes the bread, refills the glasses, taking each one separately to the sideboard, and then serves the grains.

When every one has finished the course, she begins the clearing of the table by first removing all large dishes of food; after that the plates and all soiled dishes, mats, and all table furniture except the glasses, napkin rings, and center-pieces.  Lastly she removes all crumbs with a brush or napkin.  When done, she places in front of each person a plate with a doily and finger bowl upon it, and then brings the dessert and dessert dishes, placing them before the lady of the house, and passes these for her as in the other courses.  If the dessert is pudding, a spoon or fork should be placed on the plate at one side of the finger bowl.  If the dessert is fruit, a fruit napkin may be used in place of the doily, the real purpose of which is to prevent the bowl from sliding about the plate in moving it.  A fork and silver knife, or knife and spoon as the fruit may require, should be served with it.

GENERAL SUGGESTIONS FOR WAITERS.—­In serving a dish from which people are expected to help themselves, always go to the left side.

Soup, food in individual dishes, clean plates, and finger bowls should be set down before people at their right hand.

When removing soiled dishes after a course, always exchange them for clean ones, remembering that the only time when it is allowable to leave the table without plates is when it is being cleared for the dessert.

In serving grains either dish them in small dishes before serving or pass clean saucers at the same time for each to help himself, and in all cases see that each person is served to cream, sugar, and a teaspoon, with grains.

Pass the bread two or three times during each meal, and keep careful watch that all are well supplied.

Pour hot milk and all beverages on the side table; fill only three fourths full, and serve the same as anything else in individual dishes, placing the glass at each person’s right hand.

Waiters should be noiseless and prompt, and neatly attired in dress suitable to their occupation.