ORDER OF SERVING MEALS - Lunch.

1. Fill the water glass three-fourths full of iced water.

2. Place chilled butter on cold bread-and-butter plate.
3. Place the appetizer in the center of the cover.
4. Remove the appetizer when guest has finished.
5. Place the soup service in center of cover.
6. Remove the soup entree.
7. Place entree plate in center of cover.
8. Place individual vegetable dishes above the cover.
9. Place hot beverages above and a little to the right of cup and sauce, with
individual creamer above the cup.
10.Place an iced beverage or milk at the right and a little below the water
glass.
11.Remove the main-course dishes.
12.Remove any extra silver not used in the main course.
13.Crumb the table, if necessary.
14.Place dessert silver to right of the cover with fork nearest the dessert
plate, when fork and teaspoon are used. When several teaspoons are
placed, the dessert fork may be laid on the left side, to "balance the
cover"
15.Place the dessert service in center of the cover.
16.Remove dessert dishes and silver.
17.Place the finger-bowl on the underliner in the center of the cover.
18.Present the Check face down.