In laying the table, time, steps and thought can be saved by taking as many things as possible from one place at one time. That is, after the linen is on the table. First put on everything needed from the sideboard, then everything needed from the china closet, then everything needed from the pantry. All the articles from each place can sometimes be brought in one trip with the help of a tray. If the flat silver is kept in a basket, it is better to carry the basket from place to place and take out what is needed. This saves steps and some handling of the silver.
When the places where the dishes and silver are to be kept are first decided upon, and when the order in which the table is set is first learned, both should be done with the thought of saving steps and of opening drawers and doors as seldom as possible.
Tables should be set without noise. Not only because it is disagreeable to hear the rattling of dishes but because thumps, and clatter, and jingle mean scars on the table, nicks in the china, scratches on the silver and a lack of that dainty carefulness without which a table is never perfectly set.
_Waiting._--"Waiting" requires more "head" than other household employments. One can keep accounts slowly and laboriously, one can sweep without possessing much tact, one can even cook without possessing a great degree of administrative ability, or do laundry work without a good memory. To "wait" cleverly requires all these qualities.
The object of waiting is that the needs and wants of those seated at table shall be supplied without effort, often without consciousness on their part. It also preserves the orderliness of the table, and makes inquiries about people's wishes unnecessary. One occasionally hears the objection made to careful waiting that it makes people thoughtless for the comfort of others. I would suggest that conversation made agreeable and amusing to others requires greater and more continued thoughtfulness than passing the beans and the butter.
The waitress should have in her mind a plan of the meal including not only the food but also the china, silver and linen needed for serving it. If a meal is more than two courses long, it is often better to have the plan written out. This is a little trouble, but saves mistakes, and the necessity of stopping to think when one has not time to think.