While at a formal dinner, one is often confused as to who is served first, which side of the table the food is going to be served from, and when the dishes are going to be cleared off the table. The uniform rule is that serving is done from the left and clearing from the right and it is either the guest of honour or the women who will be served first.
The guest of honour is served first
At a formal banquet, food should be presented to guests in the following order: guest of honour, female guests, male guests, hostess, host. After the guest of honour, first the women, then the men are served in one of two ways:

  • Dishes can be presented to guests in the order of their seating, starting at the host's right

  • Dishes may be presented in order of seniority, starting with the most influential and proceeding down to the least prominent guest.

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    Clearly, using the latter system requires the hosts to furnish information regarding the order of service ahead of time.
    Serve from the left
    In general, the diner is approached from the left for three purposes:

  • To present platters of food (from which the waiter will serve or the diner will help herself)

  • To place side dishes such as vegetables or dinner rolls

    • To clear the side dishes that were placed from the left. The reason most often given for this is most people are right handed. So, for example, when a waiter uses his right hand to serve from a platter, it is least intrusive if he stands to the left.

    This way, the platter can be held safely away from the guest as the waiter leans forward to reach her plate. And, in the case of placing side dishes, it makes most sense to put them to the side which is less in focus, leaving the right side free for the main dish.
    And clear from the right These days it is nearly universal practice, even in very formal circumstances, for food to arrive already arranged on the plate (rather than to be presented on a platter). Preplated food (except for side dishes), as well as empty plates and clean utensils brought in preparation for upcoming courses, are always placed from the guest's right side. At the end of the course, these plates are also cleared from the right.
    Wine, and all beverages, are presented and poured from the right. This is a logical approach, since glassware is set above and to the right of the guest's plate, and trying to pour from the left would force the server to reach in front of the diner.
    The clearing order may differ
    Just as the ideal of service is to present each course to the entire party at once, it is best to clear the plates at the same time, too. It has become common for waiters to remove plates as each guest finishes. But the most elegant service facilitates the progress of a synchronized meal for the whole table