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ent001467-193
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I agree.SPECIAL INSTRUCTIONS TO WAITERS: COCKlAIL AND HOR D'OEUVRE SERVICE FROM 7:OOPM TO 8:00PM DINNER SERVICE WILL BE AT 8:00PM WAITERS ARE TO WEAR WHITE GLOVES FRUIT CUPS ARE TO BE PLACED ON THE TABLES BY 7:45PM WAITERS ARE TO FOLLOW-UP SERVICE FROM HEAD TABLE. THE HEAD TABLES SHOULD BE CLEARED AND THE WAITERS ON THE MAIN FLOOR WILL FOLLOW WHEN SIGNAL IS GIVEN. IN BRINGING IN EACH COURSE, THE HEAD TABLE SHOULD BE SERVED FIRST. IN REMOVING ALL DISHES, LIKEWISE. SALAD: IS TO BE SERVED AFTER APPETIZER WAITERS ARE TO ASK GUESTS HOW THEY WISH TO HAVE THEIR ROAST FEEF: RARE, MEDIUM, WELL, OR END CUT HOT HORSERADISH SAUCE:IS TO BE ?╟ PASSED RISSOLEE POTATO: TO ^E SERVED ON ENTREE PLATE WITH ENTREE V V STRING BEANS ALAMBINE: \*j|S TO BE SERVED ON THE SIDE IN A ^PKEY DISH. DESSERT: IS TO BE SERVED IN A SMALL CEREAL BOWL WITH 5" UNDERLINER, COFFEE TO BE SERVED WITH DESSERT. IF GUESTS DESIRE BEVERAGE BEFORE DESSERT, THEY MAY HAVE IT. TABLE REQUIREMENTS PER SETTINgV 2 FORKS 2 KNIVES 2 TEASPOONS I COCKTAIL FORK 1 NAPKIN 5%-. 1 4'* BUTTER PLACE 1 5'* UNDERLINER 1 WATER GLASS 2 SALT AND PEPPER SHAKERS ON EACH 60" TABLE 3 SALT AND PEPPER SHAKERS ON EACH 72" TABLE AMPLE ASH TRAYS AND MATCHES 2 BREAD BASKETS ON EACH 60" TABLE 3 BREAD BASKETS ON EACH 72" TABLE 1 FLOWER VASE PER TABLE 4 WINDOW BOX FLORAL PIECES FOR HEAD TABLES - COLOR: BLUE AND GOLD