SCOUTING FOR GIRLS 
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Do not begin a course until all are served. 
Sometimes it is better to serve the hostess first, and 
sometimes it is the custom to serve the guest first, that is 
the guest of honor who sits on the hostess’ right. When 
the host or hostess does the serving, the guest is served 
first. 
Do not be troubled if you use the wrong spoon or fork, 
and never call attention to anyone else’s doing so. No 
matter how you feel, or what the blunder or accident may 
be, such as spilling something or dropping a plate, never 
show displeasure to either servant or guest. Good breed- 
ing and pleasant atmosphere are essential to all enter- 
tainment. 
Good breeding means first of all thoughtfulness of 
others, and nothing shows lack of breeding so quickly as 
a lack of such politeness to those who happen to be 
serving us in hotels, at home, in shops, or when travelling, 
or anywhere else. 
When acting as waitress, stand at the left of the per- 
son to be served, so that the portion may be taken with 
the right hand. 
Preparing the Meal 
Plan the cooking so that the food that is to be served 
may be kept hot; for instance, soup may be kept hot on 
the back of the stove or where there is less heat, while the 
meat or vegetables are being cooked. Food that is to be 
served cold, should be kept in the ice-box or standing in 
water until the last moment and served in chilled dishes. 
In placing the food on the dishes and platters care should 
be taken to make it look attractive. 
Setting the Table 
When setting the table keep in mind how many courses 
there will be, and therefore, how many knives, forks, and 
spoons are needed. Have everything clean, and lay every- 
