Table Service |
Contents
CHAPTER | 1 |
EQUIPMENT OF BUTLERS PANTRY CARE OF PANTRY | 10 |
REMOVAL OF STAINS | 18 |
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ammonia boiling water borax bowl bread bread-and-butter plate breakfast brush Brussels Sprouts cakes canapé carving caviare Celery centerpiece cereal chafing-dish chamois Character of Stain cheese china clean cocktail coffee cold water cordial course covers crackers cream Croquettes crosswise crumbs currants cut in halves dessert dining-room dish napkin FANNIE MERRITT FARMER finger-bowl fish flavor floor folded fork formal dinner formal luncheon frappé fresh fruit garnish grapefruit guests HOME DINNER hostess hot water ice-box inch individual plates Jelly knife LAYING THE TABLE leaves maid meat meat carved melon menu mistress napkin Orange oysters pantry Pass person pieces pineapple pitcher plate doilies plate left hand plate right hand platter polish Potatoes prefer radishes remove right-hand side roast rolls salad salts and peppers sandwiches Sauce Sauterne service plate serving dish serving silver serving-table slices soap soft cloth soup spoon sugar toast tray vegetables waitress washed water glass wine wipe