Excerpt from Toledo Public Schools Course in Domestic Science
Much of the comfort and cheerfulness of the family depends upon proper service at the table. No matter how plain the linen and tableware, they should be well cared for and arranged in an orderly and attractive manner. A few flowers or a small plant will do much to brighten the table. The cloth should be long enough to hang well around the table. Under the cloth, place a silence cloth of canton flannel or felt. Place the tablecloth with the folds straight and parallel with the edges.
Place the knife on the right side with the sharp edge toward the plate.
Place the fork on the left side with the tines up.
Place the soup spoon at the right of the knife, bowl up.
Place the teaspoons at the right of the knives or at the top of the plate as space permits.
Place the glass at the right hand side above the knives.
Place the butter or the bread and butter plate at the upper left hand side.
Place carving knife and fork at the right of the carver.
Place extra tablespoons for serving at the right of the server.
When finger bowls are used put them on dessert plates with a doily underneath.
When the hostess pours the tea or coffee arrange the service neatly in front of her.
Arrange the chairs at sufficient distance from the table so they need not be drawn out when people are seated.
Rules For serving.
Heat the dishes for food that is to be served hot.
When passing a dish hold it so the thumb will not rest upon the upper surface.
In passing dishes from which a person is to help himself, pass always to the left side, holding the tray firmly and low, so that food may be taken with the right hand.
In passing individual dishes such as coffee and soup, set them down carefully from the right side.
When the dishes are being served by a person at the table, the waitress should stand at the left, holding the tray low and near the table. Take on the tray one plate at a time and place in front of the person for whom it is intended, setting down from the right side.
As each course is finished, remove the individual dishes one at a time, never piling them on top of each other. Then take away those holding food.
Fill the glasses before every course, without removing them from the table. Never fill them more than three-fourths full, handling near the bottom.
Before the dessert is served, remove the crumbs from the cloth with a brush, crumb knife or napkin. Do not let the table become disorderly during a meal.
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