The waitress has already been busy, as we have seen, laying the cloth
and covers for the meal. Now, however, she must live up more closely to
the implied meaning of her name. Either the hostess or the daughter of
the family who is acting as waitress, or the waitress herself announces
the meal. For informal service, with a member of the family acting as a
waitress, the former may quietly leave the table to attend to the
bringing on or carrying off of a course, or to supplying water, butter,
etc. But the same care and attention to everyone's needs is expected of
her as of a regular waitress. Water, butter, rolls, bread, etc., should
never have to be asked for. Within reach of hand the waitress should
always have a soft napkin to remove any liquid spilled during the meal,
at once covering the spot with a fresh doily. She must see to it that
there are hot plates for hot dishes, and chilled plates for cold ones.


THE MAID AT THE TABLE

The waitress should serve and remove everything, except beverages and
extra silver from the guest's _left_. Fork and spoon should always
be easily at hand for the person served, and dishes should _never_
be offered and removed by _reaching across a cover_. Remove
glasses, cups and saucers from the _right_, and serve all
beverages from the right. Plates should be placed and removed, one by
one. Two plates of food (especially salads or soup) may be brought into
the dining room at the same time, but _one should be left on the
serving table_.

The host is served last, the hostess first, then the guest of honor (at