ETIQUETTE OF TABLE SERVICE

Shannon News, 4 June 1929, Page 4

ETIQUETTE OF TABLE SERVICE

Whether the housewife is training someone in the ways of efficient table service or is endeavouring herself to comply with the generally accepted rules for such work, there are certain fundamentals that should not be overlooked. Fortunately, these are so ole mentary as to apply to all types of service and should be practiced untii they became automatic. With these basic rules mastered, elaborate table service is merely the addition of details made necessary by the formality of the occasion and the increased number of courses. Both boys and girls of the Household can be trained to wait or. table correctly, and, if the approved procedure is learned at the outset' it is the easiest and most natural, as one correct motion dovetails into another resulting to the advantage of both the server and the one being served. It is generally conceded that tin. most convenient position for the one serving* is to stand sideways, bringing the arm and hand to be used almost at right angles with the table, and always: a little back of the person being served.' Should the attendant stand,square ly facing the stable with shoulders parallel to it, those sitting at table might bo interfered with and the motions of tlie server would not be 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 article at the right of the guest or passing it ai the left, one uses -the hand that corresponds with the side. For instance, 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, the refilling of glasses and the like. These, by the way, should not be lifted from the table and never touched near the rim. If they are placed too far on the table to be conveniently filled by the attendant, they may be brought nearer the edge and then replaced after filling. This being done at the right side ‘of the guest, the right hand is easily used. Glasses and cups are also removed from the right side, using the right hand, this being the only exception to the. general rule of removing everything from the left side, using the left hand. However, even this exception is based on common sense and consideration for others, as these 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 left, using the left hand, this leaves the right ffiee to steady the dish for the 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 v/ell 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 plates, 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 plate last. Under such conditions it is w r ell for the hostess to occupy the 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 table. 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 avqiding table mishaps. In placing any article with-handles before a guest, the 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 be in the same direction and thus present an orderly appearance. This rule is especially to be remembered when cups are grouped for serving, with spoqns laid parallel with the handle of the cup.

While some 'of these elementary rules 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 iulc, and always with thoughtfulness for others as its base.