Ontario Teachers Manuals: Household Science in Rural Schools | Page 9

toward the right.
The bread-and-butter plate, if used, should be placed at the upper left
hand of the fork.
The salt-cellars and pepper-shakers should be placed near the centre of
the table or at the sides, where they can be conveniently reached.
Individual salt-cellars, if used, should be placed immediately in front of
the individual plate.
The chairs should be placed at the table after it is set. Care should be
taken not to put them so close to it that it will be necessary to move
them after they are occupied.
PRELIMINARY PLAN
If possible, arrange to give this lesson before Lesson VIII in the series
of "Twenty Lessons in Cooking" is given; then the emphasis in that
lesson may be put upon the food to be served, proper combinations, etc.,
while this lesson gives the drill in the arrangement and handling of the
dishes.
It is desirable to give the pupils a thorough drill in table setting and
table service, since much of the pleasure derived from eating depends
upon the attention paid to these processes.
Be careful to see that everything necessary is on hand to set the table
simply but daintily. For class practice a small table may be set for four.
This will necessitate a table-cover, four or more dinner plates, four
bread-and-butter plates, four tumblers, four cups and saucers, four
knives, four forks, four teaspoons, four napkins, a salt-cellar, a
pepper-shaker, a platter, one serving spoon, and one serving fork. If
these things are not already in the school, probably they can be brought

from home by the pupils. If linen cloths are not used and cannot be
afforded on the tables in the homes, the pupils should be taught to use a
white oil-cloth.
Have a diagram made on the black-board by one of the pupils of the
arrangement of an individual place at the table.
[Illustration: Fig. 1.--Arrangement of an individual place at table 1.
Knife 2. Spoon 3. Tumbler 4. Fork 5. Napkin 6. Bread-and-butter plate
7. Dinner plate]
METHOD OF WORK
The process of table setting should be demonstrated with the materials
at hand, and the work should be adapted to home conditions.
If there is no available table in the school-room, the desk tops may be
used for individual places.
Reasons for the arrangement of the table should be given--the
convenience of placing the knives and the spoons to the right, the forks
to the left, the cup and saucer and the tumbler to the right, the use of the
napkin, etc.

LESSON VII: WAITING ON TABLE
SUBJECT MATTER
The one who is to wait on table must be careful to see that everything is
in readiness before the meal is announced, so that she can do her work
easily, without subjecting those at the table to unnecessary delay. She
should have water, bread, and butter (if used), hot dishes ready for the
hot foods, and dessert dishes conveniently at hand. She must see that
her hands are perfectly clean and her hair and dress in order. A clean,
neat apron will always improve her appearance. The room should be
clean and neatly arranged.

If the meal is to be a family one and all are to sit at the table together,
plates will be passed from one to another as they are served: but it will
still be well to have one person appointed to wait on the table. She
should be ready to supply more bread, water, etc., when it is necessary,
and to change the plates for the dessert course. She should rise from the
table quickly and quietly, in order not to disturb others, and should take
her place again as soon as the necessary service has been rendered.
The following rules should be observed: Hold the tumblers near the
bottom, being careful not to touch the upper edge. Fill only
three-quarters full.
Put the butter on the table just before the meal is announced, and serve
in neat, compact pieces.
Cut the bread in even slices, pile them neatly on a serving plate, and
place it on the table, covering it with a clean napkin or towel, if there
are flies about or there is danger of dust. If preferred, the bread may be
cut at the table as required. Place the dessert dishes at one end of the
table or, better still, on a side table, until it is time to use them. When
carrying the dishes to and from the table, be careful not to let the
fingers come in contact with the food. Learn to place the hand under
the dish. In particular service a napkin is used between the hand and the
dish, or a tray, if the dish is a small one. The tray should be covered
with a napkin