the hostess' right), then the guest at the right of the host, and so on
till all have been served.

Waitresses should _not_ grasp the edge of the plate or put the
thumb over the rim in placing or handling. The left hand should always
be used for removing plates. Take away with each course whatever is
needed for a later one, large dishes of food, soiled china, glass and
silver. Then crumb the table with a small plate and clean, folded
napkin.

When serving dishes of food do so with a dinner napkin folded square on
the palm of the hand. The serving dish should be held firmly and not
too high. If necessary steady with right hand on edge of dish. Close
contact with the person served always should be avoided. The serving
tray comes into its own for removing or passing cream and sugar, pepper
and salt, etc. Candies, salted nuts, water and wineglasses stay on the
table until the meal is over.

In clearing the table remove glass and silver first, brush up crumbs
which may have fallen on the floor, and carefully shake, fold and put
away the table linen.




CHAPTER III

BREAKFAST