_Second course—soup_ When the soup comes into the pantry the chambermaid fills all the plates half full and hands a plate to the waitress, who comes to the pantry door for it. The waitress takes the plate in her _right_ hand and goes to the _right_ side of the lady on the _right_ of the host,[3] and picking up the used canapé plate with her _left_ hand, replaces it, on the serving plate, with the plate of soup. She then watches and, as each guest finishes, she replaces the canapé plate with a plate of soup, the chambermaid standing inside the pantry door ready to take the used plate and to hand her the soup plate. As soon as all have soup, the waitress passes any accompaniment, on a small tray, all around the table, while the chambermaid remains in the pantry to straighten and keep it in order. Footnote 3: Many people have everything passed first to the hostess. This is a matter of taste. _Third course—fish in ramekins on individual plates_ This is brought on and served the same as the soup, but in removing it the waitress replaces each fish plate with an empty hot plate, and then the _Fourth course—the entrée_ is brought on by the waitress who holds the casserole or platter with both hands under it and passes it in regular order all around the table. This course having been removed and fresh hot plates having replaced the used ones, the _Fifth course—the roast_ is brought on. The waitress passes the roast all around the table and the chambermaid follows with a dish of vegetables in each hand, which she offers on the _left_ side of each person in turn till all have been served. Anything else in this course is passed all around in the same way by the chambermaid. If the dish is large, it should be carried in her hands; if small, on a tray. The waitress then watches to fill glasses and pass rolls. Having done this, the chambermaid returns to the pantry and when the roast course has been removed and fresh plates have been substituted for used ones, she hands the waitress the _Sixth course—the salad_