The waiter removes the first course entirely before the soup is placed.
He stands at the left of each guest and removes the plates with his left
hand. The soup in soup plates (not in a tureen) is placed on the service
plates and when this course is over service plates as well as soup plates
are removed and the entree is served. If the plates for it are empty
they are placed with the right hand but if the entree is already on them
they are placed with the left. If empty plates are supplied the waiter
passes the entree on a platter held on a folded napkin on his left hand,
using his right hand to help balance it. Each guest serves himself.

At the conclusion of this course the plates are removed and empty warm
plates placed for the meat course. The meat should be carved before it
is brought to the table and after the waiter has served each person he
serves the vegetables. If there is only one waiter it is more convenient
to have the vegetables placed on the table in large vegetable dishes from
which each guest serves himself. After the vegetables have gone around
once they are removed but they may be passed once or twice again before
the conclusion of the meal.

The salad follows. It may be served on each plate (and this is surely
the more artistic way) or it may be served from a platter. After the
salad the table is cleared of all plates that have been in use, of salt
and pepper shakers or cellars and is crumbed before the dessert is
brought in.

Usually the dessert which is nearly always ice-cream or something else
frozen is served in individual dishes. Small cakes are passed with it.
Other desserts besides ice-cream are served in much the same way.

When the dessert has been removed, finger-bowls half filled with water