with water, in which is dropped a slice of
lemon; these with extra knives, forks and spoons, should be on the
side-board ready to be placed beside the guest between the courses
when required.

If preferred, the "dinner" may all be served from the side-table, thus
relieving the host from the task of carving. A plate is set before
each guest, and the dish carved is presented by the waiter on the
left-hand side of each guest. At the end of each course the plates
give way for those of the next. If not served from the side-table, the
dishes are brought in ready carved, and placed before the host and
hostess, then served and placed upon the waiter's salver, to be laid
by that attendant before the guest.

Soup and fish being the first course, plates of soup are usually
placed on the table before the dinner is announced; or if the hostess
wishes the soup served at the table, the soup-tureen, containing _hot_
soup, and the _warm_ soup-plates are placed before the seat of the
hostess. Soup and fish being disposed of, then come the joints or
roasts, _entrees_ (made dishes), poultry, etc., also relishes.

After dishes have been passed that are required no more, such as
vegetables, hot sauces, etc., the dishes containing them may be set
upon the side-board, ready to be taken away.

Jellies and sauces, when not to be eaten as a dessert, should be
helped on the dinner-plate, not on a small side dish as was the former
usage.

If a dish be on the table, some parts of which are preferred to
others, according to the taste of the individuals, all should have the
opportunity of choice. The host will simply ask each one if he has any
preference for a particular part; if he replies in the negative, you
are not to repeat the question, nor insist that he must have a
preference.

Do not attempt to eulogize your dishes, or apologize that you cannot
recommend them--this is extreme bad taste; as also is the vaunting of
the excellence of your wines, etc., etc.

Do not insist upon your guests partaking of particular dishes. Do not
ask persons more than once, and never force a supply upon their
plates. It is ill-bred, though common, to press any one to eat; and,
moreover, it is a great annoyance to many.

In winter, plates should always be warmed, but not made hot. Two kinds
of animal food, or two kinds of dessert, should not be eaten _off_ of
one plate, and there should never be more than two kinds of vegetables
with one course. Asparagus,