The Expert Waitress, A Manual for the Pantry and Dining Room. Anne Frances SPRINGSTEED.
The Expert Waitress, A Manual for the Pantry and Dining Room
The Expert Waitress, A Manual for the Pantry and Dining Room

The Expert Waitress, A Manual for the Pantry and Dining Room. New York: Harper and Brothers, 1912.

New Edition, Revised and Enlarged by C. S. D. Small octavo, original green printed cloth, printed dustjacket, 155 pages. Uncommon in dustjacket. Includes a short chapter on serving wine and liquors. "A well trained waitress is one familiar with various methods and willing to adapt herself to the rules of the mistress she is serving whether or not they conform in all respects to those she followed in previous situations. Glasses for Madeira or port are placed on the table with the dessert. After the coffee comes cordials and liqueurs. Chartreuse, creme de menthe and the like A waitress brings two handsome liqueur bottles and some tiny glasses on a salver and standing at the left of a guest names the liqueurs and pours the one chosen. Some glasses must be filled with finely shaved ice as when cremes are chosen they are usually served glace". Very Good in Good only, edge chipped dustjacket, three square inches of loss at top rear panel, inch chip at top spine.

Price: $300.00

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