The order of
service depends upon the number of courses. The cook book will help
here, also. Generally speaking, oysters on the half shell buried in ice,
a cocktail, or a fruit cup constitutes the first course. This is
followed by soup, game or fish, a salad, the roast and vegetables,
dessert and coffee.
In presenting the first course the lady at the right of the host is
served first. After that the order is varied so that the same person
will not be served last every time. The butler serves dishes from the
left and removes them from the right. No plates for any course are
removed until everyone has finished. It is not necessary to wait until
everyone is served to begin eating but it is most vulgar to show undue
haste.
It is the duty of the butler to keep the glasses filled with water and to
see that nuts, bonbons, etc., are passed frequently.
When fruit is served, the butler places a glass dessert plate on which is
an embroidered doily and finger-bowl, before each guest, and next to it a
small fruit knife. Then the fruits are offered to each guest; and when
the hostess is quite sure that everyone has finished, she makes the sign
for retiring.
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