Although every housekeeper had her own method for serving meals, a few general principles were governing all properly regulated service:

- When setting the table, cover first with a tablecloth, in order to prevent noise and protect the table.
- Place each serving article in its proper place and not in a confused "jumble."
- See that the tablecloth is spread smoothly, that the corners are of equal length, that the crease—if the cloth has been folded instead of rolled—is exactly in the centre.
- Place the flowers in the centre of the table.
- For each person place knife, spoon and glass on the right, fork and napkin on the left.
- Place the glass at the point of the knife.
- Turn the edge of the knife towards the plate and the fork tines up, the spoon with the bowl up.
- If soup is to be served, place a square of bread or a roll on top of the napkin or between the folds.
- Place the pepper and salt at the corners of the table, unless individual salts are used, when they should be placed at the head of the plates, where the dessert spoon may be placed—the handle towards the right—for convenience.

The general rule in serving simple family meals, with or without a waitress, was for the hostess to serve the porridge and coffee at breakfast; the soup, salad and dessert at dinner, and pour the tea at the evening meal. When luncheon was served in the middle of the day the hostess usually did the greater part of the serving, as luncheon was considered to be the most informal meal of the day.