Practically all rules for laying the table and all methods of serving have been formulated to bring about neatness, convenience, and order. The standard of living, the occasion, the size of the dining room, the number of guests, and the attendants, all have to be taken into consideration in dining room service. Therefore the method of serving must be governed by conditions. It is possible here to give only general suggestions.
There are several styles of serving:
Compromise: Sometimes it is desirable to use one style of serving for one course and another style for another course, as the Russian style for the soup course, and the English style for the meat course. Or the foods of one course may be in such form that it is convenient to follow both styles of serving, as meat served in English style and "side dishes" served in Russian style. Such style of serving is termed the compromise.
When there is no maid, a woman has a threefold duty to perform when serving a meal. She must act as cook, as waitress, and as hostess. Much skill, ingenuity, and practice are required to do this successfully. The underlying principle of its accomplishment is forethought. A hostess must plan, even to the minutest detail, the performance of each duty.