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By
Mrs. Ida Lee Cary
Dedicated to my daughter
Eula
Printed by The A. V. Haight Co.
Poughkeepsie, N. Y.
Copyright, 1920, Ida Lee Cary
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Tea Room Business is the most attractive andprofitable way for a woman to earn money in herown home. Though married you will find youcan buy many things for yourself and family thatyou could not buy if you did not have a businessof your own.
I hope with my following instruction you willhave a profitable business.
Yours for success,
(Mrs.) Ida Lee Cary.
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You may select any pleasant room in yourhouse to use for Tea Room. Have the room wellaired every morning and free from dust, you mayuse one large table or two or three small tablesthat seat four to a table. If a tablecloth is usedin place of doilies, first lay the silent cloth withouta crease or wrinkle. Then lay the linen clothperfectly smooth and even and in the center ofyour table place a linen centerpiece with a vaseof flowers or a small table fern.
If you use candlesticks place them on each sideof the flowers, place chairs around the table ateach place. Now you are ready to set yourtable, the silver forks at the left of the plate andknife and spoons at the right of the plate and laythem in the order they are to be used, the firstone to be used on the outside. Place a foldednapkin at the left of the plate, a bread and butterplate at the tips of the forks with butter spreaderlaid across the plate. Near the top of each plateindividual pepper and salt cellars, at the right ofeach plate place a glass for water, and sugar bowland cream pitcher at each end of the table.
Food should be passed at the left and placedat the right. When coffee and tea is served,place a cup at the right of each person.
When clearing off the table, food must be firstremoved, then the soiled dishes, glass, silver, thencrumb. Everything relating to one course must[Pg 4]be removed before serving another course. Soiledplates and dishes should be removed from theright. Glasses for water must be kept filled.
Bread must be freshly cut.
Water must be fresh and cold.
Butter must not be soft and oily.
The sharp edge of knives must be turned towardthe plate. Bowls of spoons and tines of forksmust be turned up.
Waiter or waitress is responsible for the heat ofthe dishes after they come from the kitchen, ifnot hot enough they must be sent back.
When serving fruit, use for each person a fruitplate, on which is a fruit doily, and finger bowlone-third full of warm water. On the plate atthe right of the bowl lay a silver fruit knife, onthe left of the plate a fruit spoon.
Such things as mustard, vinegar and olive oilcruets which may be wanted, should be in readinesson the side-table or in the pantry.
I think it is a good idea to make a specialtyof serving waffles. I found that my wafflespleased everyone. If you advertise that you areserving waffles with maple syrup, chocolate orcoffee, I am sure you will have all the businessyou will be able to attend