Semi-Formal Method

The large general dishes should be removed first. The plates are taken from the individual cover, and carried from the room, one in each hand. Smaller equipment, such as salt and pepper dishes, should be removed on a small tray. Nothing should be left on the table which is not to be used for the remainder of the meal. Glasses may be left, since many individuals prefer water toward the close of a meal. The table is crumbed with a clean folded napkin and plate, or with a crumb brush or knife and tray. One should replace in an orderly way any silver or glassware left for the last course.

Informal Method

The large general dishes should be removed first. The plates are then taken from the individual covers, and one placed carefully and quietly on top of the other. One should not attempt to pile more than can be safely and quietly handled. It saves time and effort to have a wheeled tray or a large tray on the side table. Plates may then be carried two at a time to this table, carefully stacked upon it, and all removed at once. The dining table should then be crumbed.