Much confusion is avoided by having an attendant upon each side of the table; or, if the party is large, more than one, according to the number. The usual number required for parties is given below: and if the income admit of it, the scale may be increased, according to the second column, which will materially add to the comfort of the guests.

3165. Every attendant should be neatly attired, have a white neckcloth and white gloves on, should know where all the articles required are, where the dishes are to be placed, and, in fact, be acquainted with the whole routine of the party; and therefore it is better to provide each one with a bill of fare.

3166. When every guest is seated, a servant appointed for that purpose should stand by the side of each dish, with the right hand upon the cover; and as soon as grace is said, the cover is to be removed, and placed in some convenient part of the room. The plates for soup should then be taken singly from the pile opposite the person assisting it, and carried to those guests that desire that particular soup, observing that ladies are to be assisted before gentlemen, and that these should commence from the head of the table continuing to assist each until both sides are helped.

3167. Soon after the soup has been served, the servants may pass down each side of the table, and ask each guest what they will take, assisting them to the dish desired as soon as it can be procured. When champagne is given, it is handed round upon a waiter or salver at small parties, commencing at the right hand side of the table from the top and bottom simultaneously, without any distinction as regards ladies or gentlemen. In large parties - and we prefer the arrangement ourselves even in small ones - the bottle being enveloped as far as the neck with a clean dinner-napkin, the wine is assisted in the same order as before; but instead of being handed round on a salver, the servants pour the wine into the glass, at the right-hand side of each guest. By these means there is less danger of the glasses being broken by any awkward collision. The champagne is generally iced in summer, and cool in winter, and is assisted as soon as the soup is finished, or just after the guests have been helped to the second course of removes.

3168. Liqueurs are handed round when 6weets are on the table. Sauces are handed round in the sauce-boat, and when served, placed on the side-board or dinner-waggon; if only a family party, they are returned to the table. Sweet sauces are handed round in glass dishes, and bottle-sauces in a stand or basket made for that purpose,

3169. In removing the dinner things, one servant goes round the table with a tray, and the other removes and places the things upon it. The cloth is then brushed with a clumb-brush; or the two sides are turned in, and then the cloth dexterously jerked off the table, the lights replaced, and the dessert set on.

3170. When knives, forks, and spoons, are removed from dishes or plates, they should be placed in proper trays covered with napkins; one being used for the silver, the other for the steel articles.

3171. When plates or dishes are removed from the table, great care is to be observed with respect to holding them horizontally, otherwise the gravy, syrup or liquid, may injure the dresses of the guests.

3172. In some circles, the fashion prevails of placing finger-glasses on table immediately preceding dessert; but in others, especially of the highest fashion, cut-glass bowls, partially filled with rose or orange-flower water, iced in summer and lukewarm in winter, are handed down each side of the table, upon salvers: into these each guest dips the corner of the dinner napkin, and just touches the lips and the tips of the fingers, to afford a refreshing feeling.