Enquire within upon everything

2628. Ladies. Ladies should be helped before gentlemen. 2629. Waiters. Waiters should present dishes on the left hand; so that the diner may help himself with his right. 2630. Wine. Wine should be taken after the first course; and it will be found more convenient to let the waiter serve it, than to hand the decanters round, or to allow the guests to fill for themselves. 2631. Removal. Waiters should be instructed to remove whatever articles upon the table are thrown into disuse by the progress of the dinner, as soon as they are at liberty. 2632. Finger-Bowls. Finger-glasses, or glass bowls, filled with water, slightly scented or not, as may be preferred, and slightly warm in winter, and iced in summer, should be handed round. 2633. Dessert. When the dessert is served, the wine should be set upon the table, and the decanters passed round by the company. 2634. Fried Fish. Fried fish should be divided into suitable slices, before the fire, as soon as it leaves the frying-pan. 2635. Cod's Head and Shoulders. The thick part of the back is best. It should be carved in unbroken slices, and each solid slice should be accompanied by a bit of the sound, from under the back-bone, or from the cheek, jaws, tongue, &c., of the head. 2636. Hake. Hake, if sent to table, simply boiled, is served as cod. The better way of dressing hake is to cut it transversely to the length into slices about one inch in thickness. These should be fried and sent to table garnished with parsley.