All being prepared, the first dish should be placed on the table as the appointed hour strikes; the cook having brought the dishes as far as the dining-room door, carry in the top and bottom dishes separately, as they are generally large; the side dishes may be brought in at once on the dinner tray, which being placed upon the stand, the dishes can easily be removed to the table. All being neatly arranged, the top and bottom dishes exactly opposite to each other, and the side dishes perfectly straight, and at equal distances from the top and bottom, announce to the family in the drawing-room, that the dinner is on the table. Standing back while they pass through the door, which you have thrown open for them, and having followed the last member of the family down stairs, remain standing behind the chair of your master till grace is said, then remove the covers unless there is soup, in which case the covers should remain on the other dishes while the soup is being served; be careful to go to the left hand of the persons you are serving, when placing any thing before them, or handing them anything; those to be first served are any lady visitors who may be present, the elder ladies first, then the younger, the lady of the house and her daughters, and lastly the gentlemen. In handing round the soup-plates, remove the flat plates put at first on the table; and in the first leisure moment place them on the plate-warmer before the fire; let each soup-plate be taken away the moment it is empty, having another warm plate in your hand to replace it. The covers on the other dishes should now be removed. In handing round the soup-plates at first, be careful not to spill the soup by placing them hastily before any one; and in changing them for others, make no clatter of plates; attend in going round the table, not to push against any chair, or touch any one as you pass, and take particular care that no one’s dress should be injured by spilling gravy or melted butter upon it; in handing the sauce-boats, lower them as near as you can to the left side of the plate, the person requiring sauce can then help himself with the right hand, without any danger of spilling it. If there are any side dishes of meat, such as cutlets, patties, &c., they should be handed round first, while the joint is being carved. The spoons on each side of the salt cellars now come into use in helping the side dishes. Beware of offering a side dish to any one till you have first placed a spoon in it. As soon as each person has been helped to meat, carry round the vegetable-dishes, then offer melted-butter, pickles, &c., &c., as may be required. Have your eye constantly on the table, taking in by a glance all that is necessary for you to do. Those that have been eating cutlets, will require their plates to be changed before being helped to the joint; and those that have commenced with the joint, will now be ready to be helped a second time, and to have another plate given for the second