First, air breakfast room well. See that everything has been dusted. Next lay cloth - white is the fashion now - and see that it is free from wrinkles and creases. See that all articles for table are perfectly clean. Place cruets, castors, sauces, salts, spoon, sugar, syrup, and everything that will not hurt to stand a while, in proper positions on table. (Seediagram.) Then a few minutes before calling breakfast, add cake, sweet biscuit, muffins, etc. Just before guests begin to come, add flowers and salad. Note position of tea tray containing tea cups, also urns. Note also plate at head, which will show you what cutlery and plate to put near that plate. Place a glass for each plate for water. Place the plates bottom up with napkin on the top of each. At end of table where dishes are served, (see diagram for melon,) place plate, cutlery and glasses for other guests, also carver and carving fork and knife rest, also a fish trowel, also a few reserve plates. In event of an accident they are handy. If any guest require bread, supply it from sideboard. A small roll should be placed in each guest's napkin. If this is not done, place two plates of rolls on table, or pass a dish of rolls. If any one requires a second roll, he asks for it In no case place napkins in glasses, but on plates, whether rolls are in them or not. As soon as guests are seated, ask if they prefer milk or water. If water, fill from the water jug. If milk, fill from the milk pitcher. Both jug and pitcher are kept on sideboard. It is necessary to have a waiter or some one at head to see that all table appointments are correct, and that other waiters discharge their duties, ft is also neccessary to have some party outside breakfast room, to whom inside waiters may hand removes from table and from whom anything may be received for table. Waiters should be as quiet as possible and always should go to left of guest. There should be an understanding beforehand between cook, waiters and lady of the house, so that each may know what is coming next, and how to manage. It is the head waiter's place to see that salt is dry and free from lumps, that castors are in good condition, and that oil, mustard, and salad dressing are fresh, etc. For further instructions refer to diagram, and explanation of courses, and articles on dinners and breakfasts. It is best to place two or three extra cups and saucers in tray to use in an emergency. The sugar, milk and cream should be placed before hostess if she is to dispense them, or she may simply dispense tea and coffee, in which case the sugar and cream should be passed by waiters, or put within reach so that guests may help themselves. Chocolate will be served from sideboard, if at all, and sugar and cream handed with it for those who wish.

Remember the diagram is given only to show the lay of table, number of i dishes, also their nature, but these may be changed to suit. This does not show separate courses, but in case you wish to serve in courses, proceed as for dinner, observing the same rules. Lunches are similar to dinners; dishes are less in number, and not of a nature to require much carving. It is usual to have a larger variety of pastries, fruits, and confections than for dinner. In fact some lunches consist of sweets only. In winter lunch diagram two spaces are left (Fig. 2 and 17) to be filled in with anything choice in the way of preserved fruits, fruit jelly, etc. In summer lunch No. 13 14, 15, 16, are for same purpose, fruit being more plentiful then.

From the others it is easy to make up supper. These differ so, it is difficult to lay down a plan, as some make them a late dinner, some dinner and supper. To lay supper is an easy thing. The pages of this book tell how to provide a good supper whether for family or for party. In lunches the plan known as demi-Russe has been adopted, a compromise between the entire Russian, and the old fashioned English plan of placing every dish upon the table. The diagram calls for two carvers as servers, one at head and one at foot end of table, that is to say if dishes are carved by per-ons sitting at these places. Place the dishes before them whole, tastefully garnished. If dishes are first carved and then placed before them, they will simply serve them. In either case place plates as shown in diagram, and as fast as each plate is supplied, let waiter hand to each guest, Carving knife and fork must be place! on table to serve with, to be ready in case carving is imperfectly done. In case cook or mistress wishes to display her skill in dishing up, garnishing dish, whatever it may be, waiter locates it in proper place on table, and while company are engaged in talking, quietly removes it to sideboard, and quickly and deftly carves it, garnishing as well as time will allow, then replace in its original place. Another plan is to carve, arrange nicely on the dish, and then garnish tastefully, and place before carver or server. If tea, coffee or chocolate are included in lunch, serve from sideboard. Waiters generally have less to do at lunch than at dinner because guests are under less constraint and oftener help each other.