SSHSA
A Steward's Handbook
This slim booklet is covered in cardstock and bound by string. It contains ten pages with 47 "tips" that include:
23. Mustard, salt and pepper must be on the table for every two passengers in first class, and every four in the second and third classes.
38. When serving artichokes, asparagus, green corn or other articles for which passengers use their fingers, a finger bowl must follow immediately as well as at the end of the meal before dessert is served.
A Steward's Handbook
This slim booklet is covered in cardstock and bound by string. It contains ten pages with 47 "tips" that include:
23. Mustard, salt and pepper must be on the table for every two passengers in first class, and every four in the second and third classes.
38. When serving artichokes, asparagus, green corn or other articles for which passengers use their fingers, a finger bowl must follow immediately as well as at the end of the meal before dessert is served.