Ontario Teachers' Manuals: Household Management by Ontario Part 18

1. See that the dining-room is well aired and in order.

2. See that the linen is clean and carefully laundered.

3. See that the gla.s.s, silver, and steel are polished.

4. Decide on the number to be served.

ARRANGEMENT

1. Place a silence cloth of felt, woollen, or thick cotton:

(1) To prevent the dishes from making a noise

(2) To give the table a better appearance

(3) To preserve the table top.

2. Lay the cloth, placing the centre of the cloth in the centre of the table and spreading it smoothly, having its folds parallel with the edges of the table.

3. Arrange a centre-piece, using a vase or basket of flowers, a small plant or a dish of fruit.

4. Put a plate at each person's place and lay the cutlery and silver beside it about one inch from the edge of the table, in the order of use, those used first on the outside, or farthest from the plate. At dinner these plates are usually placed before the one who serves.

(1) Place the knives at the right side, with the sharp edges toward the plate.

(2) Place the forks at the left side, with the tines up.

(3) Place the soup spoons at the right of the knife, bowl up.

(4) Place the dessert spoons in front of the plates, the handle to the right, the bowl up.

(5) Place the dessert forks with the other forks, or in front of the plates with the dessert spoons.

5. Place the water gla.s.ses at the end of the knife blades, top up.

6. Place the bread and b.u.t.ter plates at the left of the forks. (These are not necessary at dinner.)

7. Place the napkins at the left, neatly folded; discourage fancy folding.

[Ill.u.s.tration: Table laid for a home dinner]

8. Place the salt and pepper so that they are convenient to every one.

9. Place the dishes that are to be served at table directly in front of the one who is to serve them.

10. Place the carving set in front of the host, and the tablespoons as on page 89, or where food is to be served.

11. Place a chair for each person.

[Ill.u.s.tration: Individual section of table laid for dinner]

TABLE MANNERS

In Form III, the children are too young to serve at table, so the lesson on Preparing and Serving Meals, page 136, has been reserved for the work of Form IV, Junior Grade. The cla.s.s should, however, be carefully trained in table manners from the first. In their usual cla.s.s work this will be incidentally taught. A regular lesson should include the following:

RULES FOR CORRECT TABLE MANNERS

These are based upon the accepted customs of well-bred people, and have in view the convenience and comfort of all who are at the table.

They may be stated as follows:

1. Stand behind the seat a.s.signed you.

2. Wait until the hostess is seated, before taking a seat.

3. Sit naturally erect, without any support from the elbows, placing the feet on the floor.

4. Do not begin to eat until others are served.

5. Eat and drink quietly, taking small mouthfuls; keep the mouth closed while eating.

6. Do not drink with food in the mouth.

7. Do not talk with food in the mouth.

8. Use a fork preferably, whenever it will serve the purpose; and never put a knife into the mouth.

9. Take soup from the side of the spoon.

10. Wipe the mouth before drinking from a gla.s.s.

11. Be attentive to the needs of others.

12. If it be necessary to leave the table, ask the hostess to excuse you.

13. If a guest for one meal only, leave the napkin unfolded beside the plate.

14. Never use a toothpick at the table, or in any company.

15. Wait for the hostess to rise, then stand, and replace the chair in position.

CHAPTER VI