d stands respectfully by the door
until the company are seated: he places himself on the left, behind his
master, who is to distribute the soup; where soup and fish are served
together, his place will be at his mistress's left hand; but he must be
on the alert to see that whoever is assisting him, whether male or
female, are at their posts. If any of the guests has brought his own
servant with him, his place is behind his master's chair, rendering such
assistance to others as he can, while attending to his master's wants
throughout the dinner, so that every guest has what he requires. This
necessitates both activity and intelligence, and should be done without
bustle, without asking any questions, except where it is the custom of
the house to hand round dishes or wine, when it will be necessary to
mention, in a quiet and unobtrusive manner, the dish or wine you
present.

2187. Salt-cellars should be placed on the table in number
sufficient for the guests, so that each may help themselves, or,
at least, their immediate neighbours.

DINNERS A LA RUSSE.

2188. In some houses the table is laid out with plate and glass,
and ornamented with flowers, the dessert only being placed on
the table, the dinner itself being placed on the sideboard, and
handed round in succession, in courses of soup, fish, entries,
meat, game, and sweets. This is not only elegant but economical,
as fewer dishes are required, the symmetry of the table being
made up with the ornaments and dessert. The various dishes are
also handed round when hot; but it involves additional and
superior attendance, as the wines are also handed round; and
unless the servants are very active and intelligent, many
blunders are likely to be made. (See p. 954.)

GENERAL OBSERVATIONS.

2189. While attentive to all, the footman should be obtrusive to none;
he should give nothing but on a waiter, and always hand it with the left
hand and on the left side of the person he serves, and hold it so that
the guest may take it with ease. In lifting dishes from the table, he
should use both hands, and remove them with care, so that nothing is
spilt on the table-cloth or on the dresses of the guests.

2190. Masters as well as servants sometimes make mistakes; but it is not
expected that a servant will correct any omissions, even if he should
have time to notice them, although with the best intentions: thus it
would no