ETIQUETTE OF TABLE SERVICE

Manawatu Times, Volume LIV, Issue 6901, 6 May 1929, Page 11

ETIQUETTE OF TABLE SERVICE

Whether tho housewife is training someone in tho ways of efficient table service or is endeavouring herself .to comply with tho generally accepted rules for such work, there are certain fundamentals that should not be overlooked. Fortunately, these are so elementary as to apply to all types of service and should be practiced until they becamo automatic. With these basicrules mastered, elaborate table service is merely the addition of details made necessary by the formality of the oc- j easion and the increased number of j courses. Both boys and girls of the j household can be trained to wait on . able correctly, and, if tho approved procedure is learned at the outset, it is ' tho easiest and most natural, as one { correct motion dovetails into another resulting to the advantage of both the server and tho one being served. It is generally conceded that the most convenient position for tho one serving is to stand sideways, bringing : the arm and hand to be used almost at { right angles with the table, and always I a little back of the person being scrv- j ed. Should tho attendant stand square- 1 lv facing tho table with shoulders 1 parallel to it, those sitting at table might be interfered with and the mo- i tions of the server would not bo so convenient as when the sideways position is taken.

Passing and Removing Dishes,

The general rule in training for table service is that when setting an articlo at the right of the guest or passing it at tho loft, oho uses the hand that corresponds with the side. For instance, 1 right side, means right hand, for the reason that it has been proved easier to reach across than around. This right side proposition, using the right hand, applies most noticeably to the serving of beverages, tho refilling of i glasses and the like. These, 'by the J way, should not be lifted from the j table and never touched near the rim. | If they are placed too far on tho table ! to be conveniently filled by the attend- I ant, they may bo brought nearer the ! edge and then replaced after filling, j This being clone at the right side of the guest, the right hand is easily used. Glasses and cups arc also removed from tho right side, using the right hand, this being the only exception to the general rule of removing everything from the left side, using the j left hand. However, even this exception is based on. common sense and considcration for others, as those articles : are always used from the right hand side, and to remove them from the left would mean reaching in front of a guest which is never correct in any circumstances.

In passing dishes at the loft, using the left hand, this leaves the right free to steady the dish for tho guest or to rearrange the silver, if necessary, before passing to the next one at table. A folded napkin in the palm of the left hand is a good foundation for the dish to be passed, using the edge of the thumb to steady it but never putting the thumb over the rim of the plate. It is well to remember that the important accompaniment to the main dish is passed first, followed by the second in importance, and, later, a sauce or condiment. Sequence and Symmetry.

In removing prlutcs, that of the hostess is taken first unless she herself is doing this work, when she first removes the plate of the guest at her right and then continues in order around the table, taking away her own plato last. Under such conditions it is well for the hostess to occupy tho seat at table nearest the kitchen or serving pantry door, rather than opposite, as is usually the preferred place for the hostess that she may more easily watch the service from serving pantry to tabic. In removing, as well as serving, the hand furthest from the guest is always used. This obviates the possibility of touching the guest’s shoulder and is a practical way of avoiding tabic mishaps. In placing any article with handles before a guest, tho server should see that the handles are so placed as to be most convenient for the user This means that the handles of cups, cream pitcher, sugar container and the like will all bo in the samo direction and thus present an orderly appearance. This rulo is especially to bo remembered when cups arc grouped for serving, with spoons laid parallel with tho handle of the'cup.

While some of theso elementary iulcs for table service may seem like unnecessary details and not to involve any particular convenience, a moment’s thought will disclose the reason back of the lulc, and always with thoughtfulness for others as its base.