At the left of the place lay the forks in the order in which they are to be used; at the right lay the knives in the same order with their edges toward the plates; at the right of the knives lay the soup spoon. If the dessert spoon is put on the table it is placed at the right of the knives and the soup spoon. Spoons are laid on the table with the hollow of the bowl up, and forks with the ends of the tines up.
Besides the silver each place needs a glass for water--glasses are turned up, not down--and others suitable for any beverages which are to be served. A salt cellar will be needed if individual salts are used. These are not regarded favourably at present but are tolerated if each has a spoon. And either a small butter plate or a bread and butter plate and butter knife are put at each place except sometimes at dinner when butter is not served. When meals are formally served a plate is put at each place which is removed when the first course is brought.
One cannot lay places correctly without knowing the menu for the meal. The food to be eaten determines the objects needed for eating it.
When the table is set with the exception of the food, the sideboard or serving table, or both should be arranged. On these are put dessert or fruit plates arranged with finger bowls and silver, all the china not to be heated which will be needed for the courses of the meal, any seasonings or bottled sauces which the family are in the habit of asking for, a crumb tray and napkin or scraper, a small napkin or doily with which a spot of gravy or fruit juice could be quickly removed from the tablecloth, a water pitcher and a serving tray. If after-dinner coffee is made on the table, it is convenient to set out all the articles needed for this on a tray on the sideboard. Room must be kept on the serving table for the vegetable dishes which are usually left there during the course to which they belong.
A few minutes before a meal is served is the time to place food such as pickles, jelly, bread, butter and milk on the table or the serving table and to fill the glasses with water. If ice is put into each glass it should be done carefully with a spoon. It adds to the appearance of butter balls and helps to keep them cool if a lettuce leaf is laid in the dish under them. They keep their shape and firmness better if kept in a bowl of water when in the refrigerator. At luncheon or breakfast bread is served on a plate or tray, or the loaf, board and knife are put on the table. At dinner a piece of bread is laid by each place or tucked into each napkin. Hot biscuits keep hot longer if a napkin is spread over the plate and folded over them. Cold bread or crackers, also cheese, are often served on a folded napkin, they look better so than on a plate.