Be careful to see that everything necessary is on hand to set the table simply but daintily. For class practice a small table may be set for four. This will necessitate a table-cover, four or more dinner plates, four bread-and-butter plates, four tumblers, four cups and saucers, four knives, four forks, four teaspoons, four napkins, a salt-cellar, a pepper-shaker, a platter, one serving spoon, and one serving fork. If these things are not already in the school, probably they can be brought from home by the pupils. If linen cloths are not used and cannot be afforded on the tables in the homes, the pupils should be taught to use a white oil-cloth. Have a diagram made on the black-board by one of the pupils of the arrangement of an individual place at the table. [Illustration: _Fig. 1._--Arrangement of an individual place at table 1. Knife 2. Spoon 3. Tumbler 4. Fork 5. Napkin 6. Bread-and-butter plate 7. Dinner plate] METHOD OF WORK The process of table setting should be demonstrated with the materials at hand, and the work should be adapted to home conditions. If there is no available table in the school-room, the desk tops may be used for individual places. Reasons for the arrangement of the table should be given--the convenience of placing the knives and the spoons to the right, the forks to the left, the cup and saucer and the tumbler to the right, the use of the napkin, etc. LESSON VII: WAITING ON TABLE SUBJECT MATTER The one who is to wait on table must be careful to see that everything is in readiness before the meal is announced, so that she can do her work easily, without subjecting those at the table to unnecessary delay. She should have water, bread, and butter (if used), hot dishes ready for the hot foods, and dessert dishes conveniently at hand. She must see that her hands are perfectly clean and her hair and dress in order. A clean, neat apron will always improve her appearance. The room should be clean and neatly arranged. If the meal is to be a family one and all are to sit at the table together, plates will be passed from one to another as they are served: but it will still be well to have one person appointed to wait on the table. She should be ready to supply more bread, water, etc., when it is necessary, and to change the plates for the dessert course. She should rise from the table quickly and quietly, in order not to disturb others, and should take her place again as soon as the necessary service has been rendered. The following rules should be observed: Hold the tumblers near the bottom, being careful not to touch the upper edge. Fill only three-quarters full. Put the butter on the table just before the meal is announced, and serve in neat, compact pieces.