At the left are arranged the forks, tines up, also in the order of use, beginning at the left, with the butter plate, on which rests the butter knife, a little above the forks.  The napkin—­which should be folded four times in ironing and never tortured into fantastic shapes, restaurant fashion—­lies either at the left of the forks or on the plate at the center of the cover.  If many spoons are to be used, the soup spoon alone rests beside the knife, with the others above the plate.  Individual salt cellars go above the plates, shakers at the sides or corners of the table, within easy reach, and one carafe is usually allowed for every three or four people.  Carving cloths are laid before the plates are put on, with the carving knife at the right, the fork at the left.  Water is poured, butter passed, and bread arranged on the table just before the meal is served.  Extra dishes and the plates for use during the different courses stand in readiness on a little side table, silver and glass alone being appropriate to the sideboard.

DUTIES OF THE WAITRESS

The maid stands behind the master or mistress to serve the plate of meat, the bowl of soup, and so on, taking it on her tray and placing it with her right hand from the right of the person served.  All plates are placed by the waitress, while she serves all vegetables, sauces, etc., from the left, holding the dish on her tray or, if it be a heavy one, in her hand, within easy reach.  Soiled dishes she removes from the right with her right hand, placing them on her tray one at a time, platter and serving dishes first, then individual dishes and silver until everything belonging to the course has been removed.  Crumbs are taken up from the left with a crumb knife or napkin, never with a brush.  Many housekeepers prefer to dismiss the maid after the main part of the meal is served, ringing for her when her services are necessary, thus insuring a greater privacy during the charmed hour, and affording an opportunity for those little thoughtful attentions when each serves his neighbor as himself.

THE BREAKFAST TABLE

The breakfast table is usually laid with centerpiece and plate doilies these days, and it may not be ill-timed to suggest that every effort be made to have this meal cheery and attractive, for it is, alas, too often suggestive of funeral baked meats and left-over megrims from the night before.  If fruit is to be served, followed by a cereal and a meat or other heavier course, each place is provided with a fruit plate with its doily and knife, a breakfast knife and fork, a dessert spoon, two teaspoons, and a finger bowl.  The fruit should be on the table when the family assemble, with the cups and saucers and other accompaniments of the coffee service arranged before the mistress’s place.  Warm sauce dishes for the cereal and warm plates for the course which follows it must be in readiness.