Vintage Book 1948, Little, Brown and Company, Hardcover, 203 Pages. Very Good Condition. "Table Service" by Lucy G. Allen, a staple from the Boston School of Cookery, is an indispensable guide for anyone interested in the art of dining. Originally published in 1922, this manual offers a comprehensive look at the etiquette and methodology of table service, perfect for both professional waitstaff and home enthusiasts striving for perfection in their dining presentation. Allen's detailed instructions cover everything from the duties and dress code of a waitress, to the meticulous care of dining-room furniture and tableware. The book provides step-by-step guidance on laying out the table, serving different courses, and the nuanced differences between types of service such as English, Russian, and Mixed. The chapters delve into specifics, including the care of dining-room and pantry, the proper way to remove stains from linens, and the techniques for serving fruits and beverages elegantly. Allen also offers insight into the preparation of meals without a maid, making this guide accessible for households of all sizes. Enhanced with illustrations and practical tips, "Table Service" remains a timeless resource, bringing a touch of classic elegance to modern dining experiences. Its reintroduction by Leopold Classic Library ensures that new generations can continue to appreciate the charm and utility of this classic work. Whether you are looking to enhance your hosting skills, manage a dining establishment, or simply enjoy a well-ordered and gracious service at home, this book is a treasure trove of knowledge and an essential addition to your culinary library.
