helping. When waiting at table there should be no gazing out of the windows, or amusing one’s self with one’s own thoughts; neither should the conversation going on at table be attended to: this is difficult, but if one accustoms one’s self from the first to watch the numerous wants of the party, and not their words, there will be sufficient employment fully to engross the servant. Vegetables will require to be taken round a second time, and more bread to one, and beer or water to another; in short, there is scarcely a moment in which there will not be something required, and if the servant is attentive and quick-sighted, she will not find that she is standing idle at one moment, and that in the next more of the party will require to be served than she can attend to; if there is a leisure moment, she can employ herself by stirring the fire (if in winter), and if this is not necessary, let her remain in quiet readiness, with her eye upon the table, and her ear open to the first request for her services. As each finishes with the first course, let her place a plate of smaller size generally used for tart or pudding before him, with a silver fork and spoon: in some families the spoon is not approved of, it is thought that even custard should be eaten with a silver fork; but the practice (or rather the attempt) is more refined than agreeable or convenient. As soon as the last person has finished eating, ring the bell for the tart and pudding; and having gone round the table with a knife-tray, in which you should put the carving knife and fork and gravy spoons from the different dishes, carry away all that is on the table, and bring in the tart and pudding. As soon as each person has finished with the second course, place a cheese-plate and small knife before them, and when the tart and pudding have been carried out into the hall (having rung for the cook to carry them down into the kitchen), clear the table-cloth with a spoon of the broken pieces of bread, before setting down the cheese. Have fresh pieces of bread cut in the bread-basket to be handed to each person the moment they have been helped to cheese. Stand behind your master’s chair while he is cutting the cheese, that you may be ready to carry it instantly round: a good waiter will manage to offer the bread immediately after the cheese, or even at the same moment; but this is too little attended to; bread has often to be cut after it is called for, and sometimes there is no bread in the room, and before more can be brought in, the cheese has been eaten alone, and the waiter considered a very intolerable person. The cheese being carried away, any pieces of bread remaining should be removed with a silver fork, the table-cloth folded over at each side, doubled up, and taken out of the room; the table wiped with a nice cloth, and the wine decanters set before the master of the house—having previously, before removing them from the sideboard, wiped them gently with a glass cloth, without shaking