The table should be well polished, and then covered with a green baize cloth, over which a fine white damask one should be spread. If the white cloth is to be kept on after dinner, it is customary to spread a small cloth at either end of the table where the large dishes are placed, to protect the long cloth from accidental spots arising from the gravy, etc.; these slips are removed after dinner, and the cloth cleaned with crumb-brushes. In some houses an entire upper cloth is placed upon the table instead of slips, and this being removed after dinner, does not require the tedious process of brushing the table-cloth.

3148. When the cloth has been spread, place carafes, with the tumblers belonging to and placed over them, between every four persons, a salt-celler between every third person, and a large and small knife, fork, and spoon, to each guest, with two wine-glasses, a champagne glass, and a tumbler, to the right of each, and the bread placed in or under folded napkins between the knives, forks, and spoons; and at grand entertainments or public dinners, the name and rank of each guest neatly written on a card in front of napkin, so as to prevent confusion and jealousy. The centre ornament, usually a candelabrum, plateau, an epcrgne, or a va6e of artificial flowers, must now be set on, and the mats for the various dishes arranged; then the wine-coolers or ornamental vases placed between the centre piece and the top and bottom dishes, with the wines in the original bottles, loosely corked: the spoons for assisting the various dishes, asparagus tongs, fish knife and fork or 6lice, and carving knives and forks, are placed in front of the respective dishes to which they belong; and knife-rests opposite to those who have to carve; with a bill of fare, and a pile of soup-plates before those that have to assist the soup.

3149. In arranging or laying out a table, several things require particular attention, and especially the following: -

Plate Should be well cleaned, and have a bright polish; few things look worse than to see a greasy-looking epergne and streaky spoons. (See 514.) Glass should be well rubbed with a washleather, dipped in a solution of fine whiting and stoneblue, and then dried: afterwards it should be polished with an old silk handkerchief. Plates and dishes should be hot, otherwise the guests will be disgusted by seeing flakes of fat floating about in the gravy. Bread should be out in pieces about an inch thick, and each round of a loaf into 6ix parts, or if for a dinner party, dinner rolls should be ordered. The bread is placed under the napkins, or on the left of each guest; if dinner napkins are not used, some of the bread being placed in a bread-tray covered with a crotchet cloth upon the side-board. Lights, either at or after the dinner, should be subdued, and above the guests, if possible, so as to be shed upon the table, without intercepting the view. Sauces, either bottle, sweet, or boat - vegetables, and sliced cucumber, or glazed onions for fall goose, should be placed upon the sideboard; a opiate basket for removing the soiled plates is usually placed under the side-joard, or some other convenient part of the room; and two knife-trays, covered with napkins, are placed upon a butler's tray; these are used for removing soiled carvers and forks, and the soiled silver. It is useful to have a large sized bradawl, a corkscrew, and funnel, with straiuer; the former to break the wire of the champagne bottles, and the latter to strain port wine, if required to be opened during dinner.