1. The waitress should stand at the left of host or hostess, and when the dishes are being served at the table, she should take on a tray or hold in her hand each plate as it is ready to serve, setting it down from the right of the person with her left hand.

2. In passing dishes from which one is to help oneself, pass always to the left, and hold the dish so low, that one can serve oneself with ease.

3. It is preferable for the waitress to use a folded napkin in her hand instead of a tray, letting the dish rest on the napkin, holding the dish carefully, so that the thumb will not rest upon the upper surface of the dish.

4. Remove each course as it is finished, standing at the right and removing the soiled dishes with the left hand.

5. Do not pile one plate on top of another; remove but one plate at a time.

6. First the soiled dishes should be removed; then the food. Before dessert is served, crumbs should be carefully removed, either with crumb tray or by using a folded napkin and plate.

7. Glasses should be filled from the right. Do not remove them from table, nor fill them too full.

8. Walk quietly and avoid clattering the dishes.