A few simple rules will greatly facilitate attractive and convenient  serving. No attempt will be made here to discuss service of the extremely formal type in most fashionable restaurants. However, here general rules of table service are listed below.

To Pass Food. Food should be passed at the left of the person sitting at table. This is because it is easier to reach across than around with the right hand. The opposite procedure is more convenient for left-handed persons.

When food is passed, the dish should be held close to the table with the  edge of the dish slightly over the edge of the plate of the person to be served. This prevents accidents and is convenient for the person served.

A tray is not necessary for passing single  vegetablesdishes,  salad bowls, or platters. In fact, safer service results if the serving dish rests on the palm and spread fingers of the left hand. The hand should be protected with a folded napkin. This  leaves the right hand free to rearrange the  spoon between servings and to guard against possible movements of persons at the table.

To Place Food. In general it may be more convenient to place food from the right of the person served. This is because it can be placed by the right hand. If it is more convenient to place from the left, there is no reason against so doing. When a  cup and saucer are placed, the handles of the cup and the spoon should be in a position most convenient for the user.

To Remove Dishes. In general it may be more convenient to remove dishes from the right than from the left of the person served. They may be removed from either side.