Everything except the lights and ornaments should be removed from the table before the dessert is served, the crumbs being brushed off with a crumb-scraper or a napkin, a clean one of course.

Finger bowls, set on handsome china or glass plates, with a fruit napkin or embroidered doily between, should be placed on the table for the fruit course. The dainty embroidered doilies, however, must never be used, and substantial fruit napkins should be supplied when any fruits that stain badly are served.

Where there is more than one servant, a second waiter carrying the proper vegetables should follow the first, who passes the meat or fish. The lady next the host should first be helped, and the others in turn, after which the gentlemen should be served. But when there is only one servant, the guests may be helped in the order in which they sit, beginning with the lady at the host's right, then passing to the one at his left, leaving the host himself to be served last.

When the servants have placed the dessert on the table and have handed the fruit and sweets once round, they retire. Any further service which the ladies may require can be given by the gentlemen, who will, of course, exert themselves to see that their neighbors are properly attended to.