We have come to know that the pleasure of eating any article of food is enhanced by the manner in which it is served; thus, that it is that we are interested in the best approved ways of laying the table and serving meals.

Be the meal what it may, the table is laid in two ways, i. e., either for serving the food from the table, or from the side table. Serving a meal from the side table calls for the assistance of at least one capable waitress. In either case the laying of the table, as far as the "cover" is concerned is the same.

The term "cover" includes a plate, tumbler, napkin, and such silver as is needed by one person, in partaking of the various dishes of the meal, laid in suitable space. The plate occupies the center of this space; at the right of the plate the knives are disposed in order of use, the one farthest from the place being the first used. Beyond the knives are disposed the soup spoon (bowl upward) and fork for oysters, when these articles are included in the menu. At the point of the knife the tumbler is placed, and on the plate, the napkin, neatly folded. When the plate holds oysters, melon, fruit, cocktail etc., the napkin is laid beyond the forks. At the left of the plate the forks, tines upwards, are disposed in the order of use, the one farthest from the plate being the one first needed. For other meals than dinner, a butter plate, or a bread and butter plate with "spreader" across one side, may be used; this plate stands above the forks and a little to the right of them.

When the meal is served from the side table, the space within the covers is reserved for flowers with possibly a dish or two of bonbons, which serve as part of the decoration. After jellies, pickles, olives, rolls, wafers, etc., have been passed, they are returned to their respective place on the sideboard, as no food other than that on individual plates, appears upon the table. The waitress keeps an eye upon the plates and is quick to note and supply the needs of any one.

When the meal is served from the side table, a plate should always occupy the center of the cover space until the table is cleared for des-sert. When the meal is served from the table, less space is given to floral decoration; the dishes, as roast, fish, salad or main dish of the dessert, are set between the "cover" of host or hostess, and the decora-tions, that the portions may be made ready and put in place on indi-vidual plates by the host or hostess. Jellies, olives, bread, butter and water may be given a place on the table, but all articles belonging to one course, as cucumbers served with fish, must be removed from the table before the next course is put in place. That is, no articles should be upon the table save those pertaining to the course in progress.

Serving Meals

The guest of honor sits at the right hand of the person who sits at the head of the table (the seat farthest from the entrance to the dining room). It is quite customary to serve each course to the guest of honor first, but it is preferable to serve first, alternately, the guest of honor and the guest at the left of the person who sits at the foot of the table.

Side At Which Dishes Are Set Down, Presented And Removed

All china and silver are set down and removed from the right of the individual served. Dishes from which one is to help himself, (as bread, olives, bonbons, etc.), are presented at the left hand. When the meal is served from the side table, the cover or service plate is not removed with the oyster or soup plate, which in turn is set down upon it, but is left in place until after the entree, when both service and entree plates are replaced by the plate for the roast.

When the meal is served from the table, the maid brings a plate in each hand and sets one down before the dish which is to be served. The host or hostess puts a portion of food upon the plate, and the maid takes it up, sets down the other plate, and carries the first to the one for whom it is prepared. She then brings another plate to be set down when the second has been made ready. Piles of plates are considered a breach of good service and should not appear upon the table.

After a course has been finished the silver is first taken up on a tray, then the plates are removed, one at a time, or one in each hand of the waitress. The same order holds good when removing carvers and platters. In removing dishes and silver, begin with the one first served.