In case the service is without a maid the procedure must of necessity be simplified. The meal should be of such a character that the foods can stand in the warming-oven and do not need any last-minute cooking. The individual places should be set as described. At the host's place should be laid the carving-knife and fork and gravy ladle; at the place to his left should be laid spoons for serving the various vegetables.

If this is done by a second person, it will greatly simplify the host's work at the table. Silver for the dessert may in this case only be laid above the plate. The service-plate should be dispensed with except for the soup. In this case the soup and service plates should be removed together, as there may be confusion in passing if the service plate is used for the meat course. The salad may be arranged in a large bowl and dressed by the hostess at the table. The relishes may be on the table, as well as a plate of bread. Extra butter balls, water and whatever replenishings may be needed should be within easy reach on the buffet or wheel-tray. If there are guests, great care must be taken to avoid giving the impression that the hostess is "waiting on them." To this end the service should be from the table as far as possible and the older boys and girls should be called to wait upon the table. This plan works well, especially if there are two to do it It is astonishing how service of this kind develops greater interest in home life and deeper appreciation of the mother. Before dessert the table is cleared and crumbed and the dessert is served by the hostess.

Coffee may follow, being poured at the table. It always takes longer to serve a meal without a maid, if time is taken between courses to stack up the soiled dishes in proper form for dish-washing, but in the end this is a great time-saver, and it certainly means much to go into a kitchen that looks fairly tidy after the serving of a company meal. So the waits between courses are justified.

The service for a formal breakfast is as described in this section. However, whereas candles are usually used at a formal dinner and sometimes at formal luncheons, if the room is dark and the weather dreary, they are out of place at a breakfast. Bouillon cups may be used at both breakfast and luncheon but not at a dinner.

For breakfasts and luncheons a handsome set of doilies, or runners, may be used, but at a dinner the table should be entirely covered with a cloth. Medium-sized Madeira, or other fancy, napkins may be used at breakfasts or luncheons, but only napkins of large size and of a type to harmonize with the cloth should be used at a dinner.