Soiled plates are _always_ replaced with fresh ones from the _right_ side of each person, and all foods are _always_ offered on the _left_ side. The lady on the _right_ of the host is served first. During _every_ course, where there is but _one thing_ to pass, the chambermaid remains in the pantry, handing out and taking in plates and keeping the pantry in order. One course is _always_ entirely removed into the pantry before another course is brought on. Let us take the following dinner as an example:— First course, canapé. Second course, soup. Third course, fish. Fourth course, entrée. Fifth course, roast and two vegetables. Sixth course, salad, etc. Seventh course, ices and cakes. Eighth course, candies. Ninth course, coffee. You can omit either canapé or entrée or both if you prefer. DINNER OF EIGHT SERVED BY THREE SERVANTS _Directions for the two dining-room servants_ _Fifteen minutes_ before the hour for dinner, the chambermaid, in neat black dress, with cap, plain white collar and cuffs, and apron, all immaculately clean and fresh, sees that the lights are lighted in the dressing-room, and stands ready to help the ladies off with their wraps. When they have all arrived and have left the dressing-room, she turns down the light and goes right to the dining-room ready to help the waitress. _Fifteen minutes_ before the hour for dinner, the waitress, after having lighted the lights on the parlor floor and in the front hall stands at the front door watching to open it promptly to prevent any guest from having to ring the bell. She helps the gentlemen off with their coats, hangs up their hats, places their canes in the rack, and hands them the tray on which the card envelopes have been placed. When all the guests have arrived, the chambermaid signals the cook this fact, then fills the glasses with iced water, while the waitress lights the candles on the dining-table. Then both bring in quickly the plates of canapé, placing them on the serving plates already at each place. The chambermaid then goes into the pantry. When this is done, the waitress gives a last look to see that nothing has been forgotten and that the candles are all burning well, and goes quietly into the parlor and says in a low voice, “Dinner is served, Mrs. ——.” _First course—canapé_[2] Footnote 2: This can be brought in after the guests are seated, like the other courses, if preferred. which is on the table when the guests come into the dining-room. When the first guest has finished this course, the waitress makes a silent sign to the chambermaid, who is in the pantry, and she signals to the cook (one bell), which means that the next course is to be dished up and kept hot. When more than half of the guests have finished, the waitress makes a silent sign to the chambermaid again, who signals (two bells) to the cook, which means to send up the