The outline for serving a course, with the addition of the suggestions above, holds good until dessert. At the end of the course before dessert, the table is cleared of everything except the decorations and glasses. The carving cloth is lightly folded together and carried away. Crumbs are removed and any disarrangement restored to order. Then the dessert plates, arranged with finger bowl, doily and silver are brought from the sideboard. As soon as one is placed before each guest the dessert is served. If it is served by the hostess the waitress takes the first plate from before the hostess as soon as it is ready and replaces it with an extra one which she has in her hand. She brings back the one she removes from before the guest whom she served and places it before the hostess when she removes the one filled in her absence. The conventional dress for a waitress is a plain black frock with white collar and cuffs, a large white apron with a bib and shoulder straps, and a small cap. At breakfast she usually wears a light-coloured cotton frock instead of the black one as this is more suitable for the work she does in the morning. Her shoes should be comfortable for her own sake, and noiseless for the sake of others. The same cleanliness and daintiness which are necessary in her work should also be hers personally. I cannot believe that it is ever very difficult to persuade a girl to this. Probably a mistress need only express an interest in her waitress's hair, and teeth, and hands, and pretty looks and they will soon be well cared for. Such interest on the part of the mistress is not merely requited with an improvement in the appearance of her waitress. A girl who can put a dainty collar on herself has taken a long step toward being able to put a dainty collar on a chop-bone; if her hands are clean and soft, she will not like disgusting dishwater or soppy glass-towels any better than her mistress does. Waiting and elaborate methods of serving meals may easily become a nuisance and a burden instead of a help and a pleasure. To try for "appearances" to which the skill and strength of a waitress or a maid-of-all-work are unequal is to produce a worried hostess and nervous, wearied guests. A certain degree of order, daintiness and formality should characterize every meal, but these things do not depend upon the number of courses, nor upon the presence of a waitress.