This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
[From the St. Fames Gazette].
Though the soup may be clear and the fish may be good,
And the lamb and the sparrowgrass tender. How on earth can a person attend to the food.
That attendants so fair to him tender.
Though each dish be success, and the menu complete,
And the table could not be laid neater, Yet I languidly let fall the spoon in the sweet,
Since my thoughts turn to something far sweeter.
Though the Glessler right up to the Drim of the glass.
Like a scuffle of diamonds be creaming, It looks dull when I glance at the eyes of the lass.
That just over my shoulder are gleaming.
No, give me the waiter's thick hands and white tie,
When I wish to persistently gobble. For I can't feast my mouth when I'm feasting my eye,
Nor digest when my heart's on the wobble.
 
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