A few simple rules will greatly facilitate attractive and convenient serving. No attempt will be made here to discuss service of the extremely formal type.

To Pass Food

Food should be passed at the left of the person sitting at the table. This is because it is easier to reach across than around with the right hand. The opposite procedure is more convenient for left-handed persons.

When food is passed, the dish should be held close to the table with the edge of the dish slightly over the edge of the plate of the person to be served. This prevents accidents and is convenient for the person served.

A tray is not necessary for passing single vegetable dishes, salad bowls, or platters. In fact, safer service results if the serving dish rests on the palm and spread fingers of the left hand. The hand should be protected with a folded napkin. This leaves the right hand free to rearrange the spoon between servings and to guard against possible movements of persons at the table.

To Place Food

In general it may be more convenient to place food from the right of the person served. This is because it can be . placed by the right hand. If it is more convenient to place from the left, there is no reason against so doing. When a cup and saucer are placed, the handles of the cup and the spoon should be in a position most convenient for the user.

To Remove Dishes

In general it may be more convenient to remove dishes from the right than from the left of the person served. They may be removed from either side.

To serve food carved or served at the table Semi-formal method.

It is more convenient for the carver if only one plate is placed in front of him at a time. Hot plates should be kept on the side table, one set in front of the carver, and a second held in the left hand. The waitress should stand at the left of the carver, unless he prefers the opposite side. When the plate in front of the carver is filled, it is removed from the left with the right hand, and a hot plate put in place with the left hand in order to reduce interference with the carver. After placing the filled plate, the waitress should secure a fresh plate from the side table and return to the same position by the carver.

This method means slow service and should not be followed unless the number to be served is few or there is more than one waitress. It may be hurried by having the vegetables served at the other end of the table. In this case, the plate must be carried from the carver to the server and then placed at the intended cover. If the vegetables, gravy, and bread are to be passed, the following order may be observed: potatoes, gravy, bread, other vegetables, condiment, such as jelly or pickles.

Informal Method

For the informal method, all the plates are placed in front of the carver. It is wisdom on the part of the carver, with this type of service, to cut the entire number of portions before beginning to serve.

After the plate is filled, the carver may pass it with his right hand to the person at his left, or with his left hand to the person at his right. In this order it is passed from one to the other until it reaches its destination. The vegetables may be served by the carver or by someone at the opposite end of the table.