When the table-covering is the conventional table-cloth, first place the silence-cloth, of white, thick, doublefaced material, which usually extends five inches over each side of the table. This is sometimes tied in place to prevent slipping.

Over this, spread the table cloth, perfectly laundered. There should be in the table cloth only one crease, the straight central crease, and the cloth should be most carefully adjusted so that this fold is placed exactly in the center of the table. The opposite edges of the cloth should fall at equal distances from the floor. The cloth should fall from twelve to fifteen inches below the edges of the table.

The service for dinner

Appetizer - First Course The Napkin Is On The Plate Or Left Of The Forks. If The Cocktail Is Fruit Or Melon, Replace Oyster Fork With A Small Spoon. All Classes Remain Throughout Dinner

Soup - Second Course The Soup Plate Is Set On The Service Plate After The Appetizer And Its Silver Are Removed. The Service Plate Is Removed With The Soup Plate And Its Silver

Fish Or Entree - Third Course

The Service Plate Is Replaced By An Entree Plate-Warmed In Winter. Use The Outer Knife And Fork

Roast - Fourth Course The Large Dinner Plate Follows The Entree Service And Is Removed With Its Silver

Salad - Fifth Course Both Salad Plate And Silver Are Smaller Than For The Meat Course And The Plate Should Be Cold

Dessert - Sixth Course Each Place Should Be Completely Cleared Except For The Classes - And The Table Crumbed - Before The Dessert Plate And Silver Are Placed

Coffee - Seventh Course When Coffee Is Served Away From The Table, The Finger Bowl With Its Doily May Come In On The Dessert Plate - Doily And Bowl Slipped Off By The Guest As Dessert Is Served. When Served At The Table, The Coffee Cup And Saucer Are Placed After The Dessert Is Served

- Reed & Barton