1. In the "demi-Russe' dinner here given, the joints or dishes are to be carved before placing before the person serving them.

2. The person serving fills plates according to the preference of each guest. The waiter then hands the plate, and if vegetables or sauce accompanies the dish, will a!so hand these to the guest at the same time he does the plate, unless a second waiter does this.

3. If waiter is asked for tea, coffee, or chocolate, he will furnish these from sideboard. If asked for water, he will take it from pitcher on table.

4. The waiter will see that the proper number of plates are placed before server for each separate dish of the course.

5. No plates are placed on the table for this style of dinner. Only a napkin With a roll or square of bread in it is placed where the plate would be. Also two knifes, one large, one small, and two forks and a spoon, also glass for water. (See diagram.)

6. Furnish both ends of the table alike, and, in addition to the service placed for each guest, furnish a carving knife and fork, a fish slice and prong Also furnish a gravy spoon with each fresh dish placed at the ends of the table.

7. If two kinds of soup or in case where any two dishes are to be served, place one at each end of the table. If there are three or four entrees, place the two leading ones at ends of the table, and hand around the others.

8. Always hand the sauce for each particular dish to the guest partaking of that dish.

9. If asked for the pepper or anything else from the cruet or castor, hand the cruet or castor entire to the guests.

10. If asked for any condiment such as French mustard, olive, chow-chow, etc. etc., hand bottle, if in a bottle, or glass, if in a glass, to the guest, with the prong or fork, and let the guest serve himself, then place back where it was on the table.

11. Be on the alert, and in case of accident, hand your napkin to the guest, and if neccessary remove his plate, remedy the trouble as soon as possible, lay down a mat on the soiled cloth, and replenish with knives and forks, napkin, etc., and procure the guest afresh supply of what he was eating.

12. When you place dessert on the table, place a dessert plate, dessert knife and fork also spoon, to each plate. Remember also the finder bowl.

13. If ice cream is served, serve it independent of the head of the table, as his work is through with the first courses. The usual form of ice cream now is bricks.

14. When dessert is half through, hand the menu, or bill of fare to each guest, calling his attention to the ice cream. Take his order and fill it.

15. If any guest has already ordered ice cream, do not offer the bill of fare to him.

16. If it is decided to have boquets, called a "boutonniere" for the guests, then place one in a glsss or silver holder by the plate of each lady and gentleman, unless, as is sometimes the case, those for the gentlemen are placed on the napkins without a holder.

17. If salad accompanies any dish - a salad is always in order - hand it around to each guest

18. The host sits at the head of the table; the hostess opposite him at the the other end of the table.

19. The soup is always placed before the hostess, and if the salad is placed on the table, that is also placed before her, and any portion of the dessert she may desire to serve, and is handed from her to the guests.

20. The waiter will remove each person's plate as soon as he has finished.

21. Be quick, yet do not appear in a hurry. Waiters should not speak to each other unless it is positively necessary.

22. The proper dress for a waiter is a dark dress coat and trowsers, white vest and neck-tie. A waitress should wear a dark dress with white apron and cap. Both should wear light slippers or boots, and make as little noise as possible.

23. If menus or bills of fare are used, place one at each plate.

24. If you have to lay a table for dinner a la Russe, the dessert is always placed on the table first, and should be placed tastefully around the center of flowers. Note diagram for demi-Russe dinner; the dessert is placed round the edge of the table, that is if the hostess desires to have it thus placed. In a dinner a la Russe, the joints or dishes are brought in one at a time and carved by the host, and as he carves each plate, the waiter hands it on a silver tray. In the demi-Russe, the joints are carved before being placed before the server. (See diagrams.) In some dinners the joints or dishes are carved and handed to the guests for them to help themselves. In this case each guest must be furnished with a plate which of course must be placed - with napkin and roll on it - when the cloth is laid. The waiters should confer with the cook and the cook with the housekeeper or hostess, and have all these points settled beforehand. If there is a butler, it devolves on him to see all these points settled and to instruct his assistants. Sometimes the host or hostess will direct each guest to his seat, sometimes the butler will do it, and sometimes the waiters.