The Expert Waitress

 How to be the perfect waitress is the topic of this book, by Anne Frances Springsteed. The book, published in 1894, is 130 pages long and covers breakfast, lunch, dinner, and supper. Supper is distinguished from dinner when it is necessary to gain time for an evening entertainment or when for other reasons a shorter instead of longer meal is desirable.

I'll quote a section from breakfast because this is often my favorite meal of the day. 

Breakfast 

Oranges. Pearled Oats with Cream. Lamb Chops. Creamed Potatoes. Bread. Hot Muffins. Butter. Coffee. Milk. Cream. or Hot Milk. 

The breakfast given is a usual one in many households. Learn to serve this properly, and it will be easy to make changes where ideas vary as to comfort and convenience. To serve the breakfast given there will be needed : Napkins, tumblers, salt cups, pepper boxes, salt spoons, butter plate and knife, bread - and - butter plates, bread plate, bread knife, bread board, muffin dish, water pitcher, milk pitcher, trays. 

table, at the right of the plates, lay a break-fast knife, with the sharp edge of the blade turned towards the plate, a silver knife for butter, and a dessertspoon, with bowl turned up. At the left lay a breakfast fork, with the tines turned up, and a napkin. If the polished table, without a cloth, is preferred for breakfast, it will be necessary to take thought about hot dishes, none of which must come in direct contact with the table. Either they must be served from a side-table, or the polished table must be in some way protected. Table mats have been discarded by many ladies because they are so often merely useful without being ornamental. Among the handsomest things with which to replace table mats are hand-painted trays, set in rims of split bamboo. The rim protects the table, and prevents the platter from sliding. These should be handled with great care, on account of their value.