When more than a single meat course is served at a formal dinner, the
sorbets and frozen punches should be dropped. In such a case they are
only permissible at an especially large official dinner, a banquet or a
large hotel spread.

After dinner plates have been taken away the salad (already arranged on
the plate, the fork on the right hand side) is served from the right,
and sandwiches are passed. The variety of possible salads has already
been alluded to in the consideration of the formal luncheon, hence
nothing need be added here on that head.

With the emptied salad plate are removed peppers and salts (on tray)
and the table crumbed, the ice cream plate (as at the formal luncheon)
is placed. The ice cream mold is passed with _the mold already cut,
but retaining its shape_, to facilitate the guest's helping himself.
Together with the ice cream, the accompanying small cakes are passed.

The appearance of the finger bowl service follows the removal of the
dessert plates. The finger bowl should be approximately one-fourth full
of luke-warm water (never cold) and garnished. The dessert plate is
removed with the left hand, the plate, finger bowl, and doily served
with the left. The passing of the bonbons concludes the actual service
at the table.

Coffee, as already mentioned, is poured by the hostess in the drawing
room and, after the waitress has collected and removed the coffee
service (and cups and saucers) she may, in the event that cordials are
served, return with the cordial service, which the hostess pours and
the waitress serves as in the case of the coffee.