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Serving dinner 1
- The space in front of the guest must never be empty, it must always hold a plate.
- Good service is quiet and unobtrusive. Make an effort to avoid noises and disrupting conversations.
- One Butler, or member of staff, for every six guests. If sauce is served with a main course the two may serve together - one with the meat and the other following with the sauce.
- Never touch the rim of the plate when serving. The plate should be held on the palm of the hand and slid into place. On removing the plate it may be lifted by the rim.
- Start with the guest of honour and proceed serving anticlockwise round the table.
- Plates are served and cleared from the left side
- Beverages are served and cleared from the right.
Footnotes
- Sixty years ago, in America a rumour spread that black servants were secretly organising themselves into 'Eleanor Roosevelt Clubs' (the First Lady was considered to be soft on Negroes), under the slogan 'a white woman in every kitchen by 1943!'
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