General Rules to be observed while serving 1. Women are usually served first. 2. Place and remove all food from the left of the guest. 3. Place and remove all beverages, including water, from the right of the guest. 4. Use the left hand to place and remove dishes when working at the left side of the guest and the right hand when working at the right side of the guest. 5. Place each dish on the table with the four fingers of the hand under the lower edge and the thumb on the upper edge. 6. Never reach in front of a guest, nor across one person in order to serve another. 7. Present Serving dishes from the left side, in a position so that the guest can serve himself. 8. Do not place soiled, chipped, or cracked glassware and china or bent or tarnished silverware before a guest. 9. Handle tumblers by their bases and goblets by their stems. 10. Do not lift water glasses from the table to fill or refill. When they cannot be reached conveniently, draw them to a more convenient position. 11. Set fruit juice and cocktail glasses, cereal dishes, soup bowls, and dessert dishes on small plates before placing them in the center of the cover between the knife and the fork. 12. Place individual serving trays of bread and rolls above and to the left of the forks. Place a tray or basket of bread for the use of several guests toward the center of the table. 13. Place the cup and saucer at the right of the spoons, about two inches from the edge of the table. 14. Set tea and coffee pots on small plates and place above and slightly to the right of the beverage cup. Set iced beverage glasses on coasters or small plates to protect table tops and linen cloth. 15. Place individual creamers, syrup pitchers, and small lemon plates about and a little to the right of the cup and saucer. 16. Place a milk glass at the right of and below the water glass. 17. Serve butter, cheese, and cut lemon with a fork, serve relishes, pickles, and olives with a fork or spoon, not with the fingers.