This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
[From the St. Fames Gazette].
Though the soup may be clear and the fish may be good,
That attendants so fair to him tender.
Though each dish be success, and the menu complete,
And the table could not be laid neater, Yet I languidly let fall the spoon in the sweet,
Since my thoughts turn to something far sweeter.
Though the Glessler right up to the Drim of the glass.
Like a scuffle of diamonds be creaming, It looks dull when I glance at the eyes of the lass.
That just over my shoulder are gleaming.
No, give me the waiter's thick hands and white tie,
When I wish to persistently gobble. For I can't feast my mouth when I'm feasting my eye,
Nor digest when my heart's on the wobble.