The Expert Waitress: A Manual for the Pantry, Kitchen, and Dining-Room

The Expert Waitress: A Manual for the Pantry, Kitchen, and Dining-Room

This text includes characters that require UTF-8 (Unicode) file encoding. If the apostrophes and quotation marks appear as garbage, make sure your text readers character set or file encoding is set to Unicode (UTF-8). You may also need to change the default font. The papers entitled The Expert Waitress are intended rather as a working model than as a set of rules from which there is no appeal. It is recognized that tastes and opinions vary as much as do the various dining-rooms in which they are expressed. In writing these papers, one idea has been kept in mind: No rule has been laid down that has not a good reason for its existence. To serve the breakfast given there will be needed: Napkins, tumblers, salt cups, pepper boxes, salt spoons, butter plate and knife, bread-and-butter plates, bread plate, bread knife, bread board, muffin dish, water pitcher, milk pitcher, trays. The dish of fruit is to stand in the centre of the table. Place a salt cup, with its spoon, and a pepper box for the use of every two people. Put for each person a fruit plate, on which is a fruit doily, and a finger bowl one third full of water. On the plate at the right of the bowl lay a silver fruit knife, on the left of the plate a fruit spoon. At the right of each plate place a tumbler for water and another for milk. At the left put a little plate for bread, butter, and hot muffins. On the [Pg 3] table, at the right of the plates, lay a breakfast knife, with the sharp edge of the blade turned towards the plate, a silver knife for butter, and a dessertspoon, with bowl turned up. At the left lay a breakfast fork, with the tines turned up, and a napkin. ......Buy Now (To Read More)

Product details

Ebook Number: 49202
Author: Springsteed, Anne Frances
Release Date: Jun 12, 2015
Format: eBook
Language: English