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How to set the table
The table settlement and table manners have become an art for connoisseurs and those with royal blood. Many books were written to establish the rules for a perfect table setting.
Whether you are preparing a formal table setting, casual table setting, or buffet table setting, the comfort of your guests should be top priority. Each style has its own guidelines to follow but your ultimate goal should be to have a table that is attractive and comfortable.
Guidelines For All Table Settings
1. To avoid overcrowding, allow 24" to 30" for each setting. Place settings should be 1" from the edge of the table, and avoid centerpiece arrangements that obstruct the view of guests.
2. Do not place items such as coffee cups, tea cups, and/or dessert plates on the table if it crowds your guests. It is appropriate to bring those items to the table after the main course has been cleared and dessert is served.
3. Forks, Spoons & Knives: Forks should be placed to the left of the plate, knives and spoons to the right. The only exception to this rule is a small cocktail fork, which goes on the outermost right side of the plate.
4. Place knives with their cutting edge towards the plate, and make sure all of the utensil handles line up. If possible, remove the used utensils after each course.
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5. Basic Napkin Folding Tips:
• Always work on a clean, dry surface when making napkin folds. • Most designs call for a square napkin. If using a large paper napkin that is not square, trim one edge to make it square. • Using a napkin with a right and wrong side makes it easier to follow the folding instructions. • When folding a design that must stand on its own, avoid using cloth napkins that are all cotton or linen because they have a harder time holding a crease and will begin to unfold. A more flowing or spreading design would be best for these types of material.
6. If a shortage of place settings is a problem, mix in pieces that do not match. Mix and match place setting has become a popular trend.
7. When deciding on a table centerpiece, keep it low. Large, tall centerpieces obstruct the view of your guests.
8. Choose an atmosphere that is appropriate for your gathering, an atmosphere that compliments your meal and encourages conversation.
• Lay cutlery in order used, from outside to inside.
• Save space by placing the dessert spoon and fork at top of table setting. If table seems too crowded, bring when serving dessert.
• Glasses are at the top right corner, wine glass placed above tip of knife.
• Three goblets are set at a formal dining arrangement: a water goblet (left), white wine goblet (top right) and red wine goblet (above tip of knife).
• Napkins can be placed on dinner plate or to the left of forks.
Formal Table Setting
a. Service Plate (also called a charger): When the first course is cleared, the service plate remains until the plate holding the entrée is served, at which point the two plates are exchanged. The charger may serve as the underplate for several courses which precede the entrée.
b. Butter plate: Placed above the forks at the left of the setting.
c. Dinner fork (also called the place fork): Placed on the left of the plate. Other smaller forks for other courses are arranged to the left or right of the dinner fork, according to when they will be used.
d. Fish fork: This small fork is placed farthest to the left of the dinner fork because it is the first fork used.
e. Salad fork: Placed to the right of the dinner fork if served after the entrée.
f. Dinner knife: Placed to the right of the dinner plate.
g. Fish knife: Goes to the right of the dinner knife.
h. Salad knife: (Note: there is no salad knife in the illustration.) Placed to the left of the dinner knife, next to the dinner plate.
i. Soup spoon or fruit spoon: Goes to the right of the knives.
j. Oyster fork: If shellfish are to be served, the oyster fork is set to the right of the spoons.
k. Butter knife: Placed diagonally on top of the butter plate, handle on the right and blade down.
l. Glasses: These can number up to five and are placed so that the smaller ones are in front. The water goblet (la) is placed directly above the knives; just to the right goes a champagne flute (lb); In front of these are placed a red (lc) and/or white (ld) wine glass and a sherry glass (le)
m. Napkin
• This less formal option provides more space for guests around the dinner table.
• Dessert spoon and fork are optional and can be placed above the dinner plate.
• Bread and butter plate is optional and can be placed above the forks on the left.
• Two goblets are set at a casual dining arrangement: a water goblet (left) and one wine goblet (above tip of knife).
• Napkins can be placed on dinner plate or to the left of forks.
• Paper napkins are appropriate for a casual setting, folded and set to the left of forks.
• Start with plates, followed by side dishes, main dish, vegetables, salads, breads, and relishes. The utensils are placed at the end of the buffet.
• Table decorations are placed above and in center of buffet arrangement.
• Set drinks, glasses, cups and dessert on a separate table to avoid congestion.
• If choosing to use paper napkins, the napkins may be placed between each plate in the stack to conserve space (not more than 12 plates per stack).
Guidelines for a Table setting for Breakfast
Guidelines for a Table setting for Lunch
Guidelines for a Table setting for dinner
1. It is correct to remove and place all dishes from the right, but foods passed must be offered from the left so the guest may use his right hand in serving himself.
2. Always serve coffee and tea, fill water glasses from the right.
3. Just before serving dessert, clear table of everything except centerpiece. Remove crumbs with folded napkin and small plate. Dessert silver may then be put in place or served directly on individual dessert plates.
How to inform the waitstaff when to remove or not your plate
When resting between bites, the knife and fork are crossed on the plate with the fork over the knife with the prongs pointed down in an inverted V or there's also another way of indicating you are resting if your knife stays at the one o'clock position with blade turned inward and your fork at the four o'clock position with tines up. The well-informed waitstaff will never remove your plate with the knife and fork crossed because they know that you are not finished with your meal.
When you have completed your main course, the utensils are placed together on the plate with the fork tines down or up and the knife turned inward anywhere between the clock positions of four and six. This position of your silverware indicates that you have finished eating.
