Little requires to be done, except to arrange the silver, knives, cruets, and various dishes to be placed there. The silver should be arranged on one end of the sideboard, as in Figs. 1 and 2, the gravy spoons being placed bowl to handle, and the cheese-scoop, marrow-spoon, and salad-spoons or scis-sors, where most convenient. The knives are placed as in Fig. 3, for the convenience of removal, because by this means a single knife can be abstracted without disturbing the others; carving knives and forks should be placed above the others, point to handle.

Figs.1&'2.

3151. The wine-glasses, tumblers, and finger-glasses, for dessert, are placed where most convenient, but usually in the centre, at the back, with ice-plates near to them, and the wineglasses placed in the finger glasses, at in Fig. 4; but when only one glass is used, that is placed in the centre, mouth downwards. At very large or fashionable dinners, the finger-glasses are sometimes placed on the dinner table with the plain and coloured wine-glasses in them, and the same refilled, are placed again at dessert. The cruets, sauces, etc. are placed at one end, and the vegetables etc. in the centre front of the sideboard.