Every self-respecting hostess should know the basic rules of table setting for etiquette. This is the art of beautifully arranging cutlery in accordance with the rules of good manners. Table setting has a rich history: each era had its own rules for table decoration, which changed over time. Of course, there are many subtleties and nuances, but it is not necessary to apply them all. It is enough to know the basic rules of table setting.
General table setting rules
A table laid according to the rules of etiquette always pleases the eye and it is pleasant to spend time behind it with a leisurely conversation. The basic rules for serving are quite simple.
- All cutlery must be perfectly clean. To achieve sparkling cleanliness, they need to be wiped with a damp, warm towel. Then wipe dry thoroughly.
- Make sure that there are no smudges on the cutlery and dishes.
- An important part of serving is the tablecloth. It must be perfectly ironed. Cover the table with it so that the edges slightly cover its legs. They should hang down by about 25-30 cm. There is no need to additionally cover the tablecloth with oilcloth, because this is not accepted by the rules of good manners.
- The number of cutlery depends on the number of dishes that will be served to the table.
- You need to arrange the devices for each guest in the same way.
By following these basic rules, your table will always be decorated according to etiquette.
Tablecloth on the table
- The classic and win-win option is white tablecloth . She always looks elegant and solemn.
- However, don't be afraid to experiment. It should be selected depending on the overall color palette of cutlery, the interior and the type of feast. But there is one golden rule: the tablecloth should be combined with curtains and furniture upholstery.
- Usually light shades are preferred. But they can be colored, plain and with a pattern. But the pattern should be located along the edge, because excessive variegation can distract the attention of guests. If you chose a dark-colored tablecloth, then the cutlery should be a light shade.
- Now a large selection of shapes and materials of tablecloths, but usually choose its rectangular or triangular shape. It is best to choose one made from fabric, especially natural materials- it will give even more comfort to the feast. The size should be such that its edges can cover the legs of the table, and the ends should hang down by 25-30 cm, but not be lower than the level of the seats.
The tablecloth for table setting is spread as follows: open, take the ends on one side. Then it is lifted, shaken and sharply lowered down. This makes it easier to level it. But you don’t need to stretch it too much and pull around the corners.
If the surface is polished, then it is worth laying an oilcloth under the tablecloth. The main thing is that it is clean and well ironed.
Cutlery - layout
To location cutlery etiquette must be approached responsibly. No need to put all kinds of devices on the table. They must match the festive list of dishes. Cutlery is divided into individual (which each guest has) and auxiliary - they are needed in order to lay out dishes.
- In table etiquette, it is customary to first place dishes made of earthenware or porcelain, then place the appliances, and only then put glass or crystal.
- Glasses and wine glasses should be placed holding the stem.
- According to the rules of etiquette, the spoon and knife should be placed to the right of the plate, and the fork to the left.
- You need to use the cutlery, starting from the outer edge, changing them towards the plate as you change dishes.
- The distance between the cutlery and the plate should be 0.5-1 cm.
The figure shows the location of cutlery. Of course, the set of forks, spoons and knives depends on what dishes will be served on the table. Also selected depending on drinks and glasses with wine glasses.
Serving plates
There is a plate order.
- Snack plate - it is placed in front of each chair at a distance of about 2 cm from the edge.
- Pirozhkovy plate (bread) - it is customary to put it on the left side of the diner at a distance of 5-15 cm.
- If you serve several dishes, then a dining room is placed under the diner.
The duties of the hostess include timely replacement with clean plates.
Serving with napkins
They are an integral part of serving. Folding napkins beautifully is a real art. The more solemn the holiday, the more refined they can be folded.
The material is chosen depending on the type of feast. You can take it to the holiday cotton or linen e. They are usually meant for guests to place on their laps.
If you decide to use paper, then they are removed under the right edge of the plate. Or they are placed in the general availability.
Napkins can be of any color, as long as they are beautifully and neatly folded.
Spice utensils
They are usually placed on festive table at the very end of the serving. They are placed on special stands in the center of the table. So you can use small boards or saucers as coasters. It must be a salt and pepper shaker, as well as additional mustard, vinegar, vegetable oil and other spices.
Glasses for drinks
It is necessary to remember in serving and about glasses. They can be made from both glass and crystal. For stronger alcohol, small glasses are intended. Therefore, a wine glass, a glass, a glass, glasses should be on the table.
Selected depending on the color of the drink. For red wine, they should be more than for white. Champagne is served in special glasses. There are also special beer glasses. Vodka is usually served in glasses.
The following set of cutlery must be present on the table:
- pie plate;
- diner;
- wine glass;
- saucer;
- coffee cup and saucer.
Bread can also be served in a wicker basket, and butter can be served in a butter dish made of ceramics or porcelain - this way it retains its taste properties. Sausage and meat cuts are served in an elongated plate. Cheese is served as a whole piece on a porcelain board, a knife for cutting cheese is placed next to it.
A snack plate is placed opposite the center of the chair, a pie plate is placed to the left of it. The knife is placed to the right of the snack plate, with the blade towards it. Fork - on the left side, teeth up. A teaspoon is placed with the handle to the right, parallel to the table. In the center are placed vases with flowers, napkins and devices with spices.
How to serve lunch and dinner
The dining table setting is carried out taking into account that it is possible to serve guests conveniently and quickly. To do this, put a snack plate on a stand, on the left side - a pie. Cutlery is placed between them - on the right is a knife and a spoon, and on the left is a table fork. And in front of the cutlery is a wine glass.
Also, when setting the table for dinner, you should place a ladle with which you need to pour the soup. This must be done carefully so as not to stain the tablecloth. If you dripped a little, you need to blot the stain with a napkin. The main thing is not to attract the attention of guests, so as not to disturb the calm flow of the conversation.
Dessert table setting
To serve the dessert table, it is permissible to choose a brighter tablecloth. The ideal option will use a special tea service. It is customary to place beautiful lace napkins in the center of the table and under the tea cups. Serving a sweet table according to festive etiquette consists of the following cutlery:
- cups and saucers (the cup must be turned with the handle to the right);
- teaspoons (placed on a saucer, even spoons can be placed behind a cup parallel to the table, with a handle on the right side);
- small teapot;
- a large kettle for boiling water;
- table setting for dessert involves the use of a sugar bowl, in which lump sugar is served along with tongs, or a special bowl;
- a vase for jam or jam is placed on the left side;
- lemon for tea is served on a special tray with a two-pronged fork for unfolding;
- the milk jug is placed on a pie plate on the right side of the guest.
- Before each guest should put a plate for bread and sweets. Diagonally to the right of her is a cup and saucer, a teaspoon is placed next to it. A special spatula for serving the cake should be placed on the right side of the main plate.
- Saucers are placed on the table, tea or coffee is poured into cups only when all the guests have taken their seats. Sweets are served on an elegant table: buns, pies with sweet filling, cakes, muffins, sweets and fruits. From alcoholic beverages, wine and liqueurs are acceptable.
For a youth company, you can make a buffet table. It is served with a stack of plates (8-10 pieces in one stack). Behind him are placed cloth napkins. Glasses and wine glasses are placed next to the drinks. If there are smoking people in the company, ashtrays are placed at the ends of the table.
Festive table setting
Banquet table setting helps create a festive mood. The main thing is not only to serve dishes correctly, but also to decorate the table beautifully. Table setting for a banquet depends on what dishes are served at the celebration. But there are principles classic design holiday table.
Chairs must be placed at a distance of 50 to 80 cm from each other so as not to violate the personal space of guests.
The tablecloth should be light shades, bright and dark colors better left for tea tables. Its edges should hang no more than 20-30 cm. So that the knock from the dishes does not distract the guests from the conversation, an oilcloth or soft cloth is laid under the tablecloth. But the main thing is that it be perfectly ironed and clean.
A napkin is placed on a serving plate and a plate intended for hot dishes is placed on it. On the left side of the snack plate, a patty plate is placed so that they are on the same line. The serving plate should always remain in its place, and others can change during the serving of dishes.
Forks and spoons should be no more than 3 pairs. To the right of the serving plate, put a soup spoon, snack and table knives, blade to the plate, and put the forks on the left side. On the right, you can put only a fork for oysters. Forks are placed with the prongs up, and the spoons are with the convex side on the table.
Location principle: the dish that is served first is the distant device.
Decor
Serving a festive table is also an opportunity to show your creative abilities. You need to pay attention to decor items - a win-win option is the use of flowers. Usually they are placed in the middle of the table - it can be a bouquet or a composition.
It is important to consider the following nuances:
- so that none of the guests are allergic to them;
- the bouquet should not contain flowers with a strong aroma;
- a vase with a bouquet must be placed at a distance from the cutlery.
On the New Year or a romantic date, you can choose a more original table decoration. At the New Year's feast, you can put a composition made of pine needles, Christmas decorations, tinsel. Candles are perfect for a romantic evening. On the table, the atmosphere of the holiday will be conveyed by objects in the form of wedding rings, figurines of the bride and groom, doves.
With a special imagination, it is worth approaching the design of the table for a children's birthday. You can attach balloons to the back of the chairs, and pictures from your favorite cartoons will be a bright detail. It is important that everyone decorative elements were kept in the same style. They should not be too high so that guests can see each other. The main thing is not to overdo it with decoration, so that serving at the holiday and decoration complement each other.
Depending on the interior and fantasy, festive or dinner table can impress guests with its sophistication. And additional serving elements will give it brightness and originality. The listed design principles are not complicated and are an indicator of good tone.
Video: how to set the table
Table setting is an interesting business, but a lot of appliances can lead even an experienced hostess into a stupor. Forks cause the most questions. As a rule, 4 pieces are used for standard serving. Each must be correctly positioned depending on the menu.
It is better to know in advance how to place them so as not to get into an awkward position in front of eminent guests.
Basics of etiquette
Knowing the basics of etiquette is the foundation of good serving and proper behavior. Such rules dictate to us which side to place the devices and how to use them. Consider the rules of application:
- If there are pancakes with stuffing on the table, then they are eaten with a knife and fork.
- For fish, special forks are provided - 4 prongs with a slit in the middle.
- If the fish is served not in portions, but as a whole, then slightly different devices are provided. In this case, the fork is round and flat. It is used to put a piece on a plate.
- If during the meal you decide to drink water, then put the fork and knife on the edge of the plate, handles to the table.
- You need to put the fork on the left, and the knife on the right. The device for guests is placed under the arm with which you need to hold the plug.
- Tea is often served with a special small fork with two cloves. It's for lemon.
- Some dishes do not require the use of a knife. In this case, it is permissible to hold the fork in the right hand.
There are separate forks for fruit. So, it is customary to eat bananas with their help. Dessert forks are often used for cakes with a lot of air cream. In such a case, a fork is considered an acceptable alternative to a spoon.
For a simple family meal, it is enough to put one table fork on the table, this is quite enough. With holidays and celebrations, everything is different. So, on your festive table there must be such forks:
- Big. Visually resembles a simple dinner fork, but differs big size. It is used to move food from a tray to a plate.
- The dining room is large. Used for meat dishes.
- Small. Use it to eat snacks and desserts.
- Fish and seafood. The name of the forks speaks for itself. The devices are small in size.
- For fruits. Such a device is served at the end of the meal.
rules
Table setting consists of many successive steps. Truly the most difficult can be called the layout of devices. It is this design element that will show your guests how skillfully you have done everything. There are strict rules on how to properly lay out appliances:
- The layout of not only appliances, but also the dishes themselves always corresponds to the order in which dishes are served.
- Point the knife edge towards the plate.
- The water container is located above the knife.
- The forks are to the left of the serving plate.
- The spoon is placed to the right of the knives.
- Absolutely all devices on your table should be from one set.
- For a simple homemade lunch, breakfast or dinner, it is enough to use only cutlery.
- For serving a festive table, you will definitely need a wide range of forks, spoons and knives. You can't do without it.
These simple rules must always be observed. It doesn't matter what kind of serving you do, these tips will help you always stay on top.
Layout before a meal
The most complex and painstaking work is done long before the guests arrive. More precisely, between cooking and the arrival of guests, you need to set the table. The procedure itself may vary slightly depending on the occasion, the number of guests and the menu. So, to the left of the serving plate you need to put the forks. In basic serving, everything looks like this:
- The smallest fork should be placed farthest from the plate. Guests will eat her cold appetizers, a variety of salads and fish meals. This device is used first.
- The next fork is closer to the same plate. She eats hot appetizers and main courses. This fork is larger than the previous one. A distance of 2 cm is maintained from the plate to this fork.
When you put dishes and cutlery on the table, make sure that the cutlery is not hidden under the plates. The guest should have easy access to every element of the serving.
There are only 2 devices in the upper part of the plate. And sometimes you can completely forget about such devices, but you still need to know them. Cutlery above the serving plate:
- For various sweets put a dessert spoon.
- The dessert fork is laid out next. This device is placed closer to the plate. Although this device is not mandatory, it is still present in the classic serving.
It is important to mention special appliances for seafood. We are talking about only 2 items - a fork and a knife. The fork has 3-4 cloves, it is convenient to eat food with it. The knife is similar to a spatula, they separate the fish from the bones.
On the right side of the serving plate, only spoons and knives are laid out. There are absolutely no forks. It looks like this:
- Place the knife for hot dishes closest to the guest's plate. The tip is directed towards the plate.
- Next will be the snack knife. The tip is directed there.
- Place the soup spoon farthest from the guest's plate. This element is present on the table only when serving for dinner. Otherwise, this spoon is simply not needed.
Arrangement of devices at the end
In home serving, it is customary to remove excess dishes after each dish. This rule applies to devices too. During the entire meal, only the position of the water glass remains unchanged.
Despite this, if you decide to use formal serving techniques, go all the way. After eating, you can use a fork and knife to inform the hostess of the house about your attitude. You can also send a request not to clean the dishes while you are away.
Several options for the location of devices, if you need to pause:
- If there is a lot of food on the plate. Place cutlery on the edge of the plate so that the handles rest on the table. The fork should be on the left and the knife on the right.
- If there is very little left. Place the cutlery in an "L" shape. Turn the knife edge to the left, into the fork - to the right. The handles must not rest on the table.
- If you only eat with a fork (no knife). Put it on the right, on the edge of the plate. The base rests on the table.
At the very end of the meal, different rules apply. Cutlery is not placed on the table. The main reason is rather simple. Remains of food from dishes may fall or drip onto the tablecloth. The mistress of the house is unlikely to be happy with such a surprise. A few correct options:
- Place the cutlery parallel to each other on opposite edges of the plate. The arms should be pointing towards you.
- Imagine that the plate is a large clock face. Place the fork and knife so that the handles point to 5 o'clock.
Another one from important points- if the broth was served with a stand, then leave the cutlery on it.
The arrangement of devices is an important stage of serving. It is also important to decorate the table beautifully. It does not matter for what reason you decided to do such an interesting activity as serving. Households and many guests will forgive you for small flaws or neglect of some rules if you can create a truly unique atmosphere.
The most win-win option is a small gift for each guest. It can be absolutely any little thing that a person takes with him. Pack this souvenir in beautiful paper, which will be in harmony with the overall style of serving. Put the present on a plate.
You can put a small sweetness in the box (figured candy or cookies with beautiful decor). Key chains, souvenirs, figurines and other little things never lose their relevance. True, choose such a gift with a truly individual approach. A cute bear can cause an ambiguous reaction in a stately man.
Without extra costs you can decorate the plates with a small bouquet of flowers with a satin ribbon. It can be a simple field composition. The main thing is that the guest feels your care and attention.
Name cards near the plates are very popular. Think carefully about the seating arrangement and place such landmarks. Cards can be made in the form of postcards. Write a name on top, and inside - a pleasant wish or compliment. This decision is relevant both in the family circle and at a formal event.
Napkins are often used for decoration. These are generally universal products that are both functional and decorative. The devices that will be used first can be decorated with napkins. Fold the fabric product into an envelope, put a fork and knife inside. Put on a special ring from above or tie it with a ribbon.
You can talk forever about the merits of napkins. The simplest table will sparkle with new tones thanks to colorful products. remember, that paper napkins can be used at home dinner or as an addition to the festive table. If possible, give preference to fabric products.
Indeed, it can arise, since in modern restaurants and cafes the table is far from always served in advance in anticipation of guests. If all the utensils are prepared, and you sit down at the table, where everything is already laid out, then the fork will definitely lie with the cloves up.
But if you came to a cafe or just waited for your turn at a table, then it often happens that the waiter cleaned the place just before you took it. Of course, he didn't have time for the table, perfectly placing the forks and spoons in the right place.
The fork is supposed to be held easily, with the help of the index and thumb slightly pressing it to the half-bent middle.
In this case, the cutlery is often brought wrapped in a napkin. This is a sign that the fork is perfectly clean, and you can be sure that your meal is hygienic. If the fork is wrapped in a napkin, then it can be placed either upside down or down. Usually they are not visible at all, one can only guess from the outlines of the bundle where the teeth are. It turns out that putting the fork with its teeth down on the table is permissible only in one case: if it is served wrapped in a napkin.
Fork use
The fork is usually used as the main utensil for most dishes, with the exception of soups, and the spoon and knife act as auxiliary ones. But sometimes the plug also acts as an auxiliary device. For example, if you need to cut off a piece of meat, then take a fork in left hand(to the right if you are left-handed, and in the future, all recommendations for left-handers should be vice versa), and the knife to the right. Then cut off a piece without spreading your elbows to the sides.
Further, you should also proceed according to the American or European styles. The American way implies that you will eat anyway right hand. Put the knife on the edge of the plate, and then take the fork in your right hand, bring it to your mouth with the teeth up. In the European way, you can either continue to grip the knife in your right hand or not, but you will have to eat with your left hand. The fork, at the same time, is held with the tines down.
In the simplest case, the fork is placed to the left of the plate, and the spoon and knife are placed to the right.
If you break away from food for a conversation, then you can’t put a fork on the table, according to etiquette. And here it is just important whether you will hold it up or down with the teeth. There are two styles: American and Continental, or European. In etiquette american style the fork is held with the tines up, and in the case of following European standards, with the tines down.
Until you have finished the dish, it is not customary to put the fork on the table or on the plate. But if for some reason you still want to put the fork aside and finish eating later, then you can’t put the dirty appliance on the tablecloth. It is placed on the edge of the plate, diagonally. The direction of the teeth in this case is not important. If you want the waiter to replace your plate and cutlery, then put them on the edge of the plate in parallel so that, if you imagine the plate as a dial, the handles would be in the area of the number 4.
The main thing here is to figure out which cutlery is intended for what and in what order they should be placed according to the rules of etiquette. This must be done by all means, because getting confused and putting an ordinary one instead of a fish utensil is completely undignified!
Where does table setting begin?
Serving begins with the choice of cutlery. And their choice is curled from what dishes you plan to put on the table.
Even if you are supposed to change dishes ten times, you should not be scared, and even more so, you should not try to cram all the available appliances in the house at a time, as they simply change during the play.
We ate lunch - we remove the dinnerware and take out the dessert set. Or fish, or fruit, or tea. It doesn’t matter, the main thing is to understand, to choose the right devices for each stage of the feast and arrange them according to the rules.
After you have decided, you can set the table with a beautiful tablecloth, under which it is advisable to put some kind of fabric so that the dishes do not knock when you put them on the table.
Immediately put additional serving devices on the tablecloth, which are chosen depending on the type of dishes. You can find a sample list of them below.
And after that, you need to put the main appliances on the table. But for this it would not hurt to know exactly which of them serve what. Read the next block, and you will be aware of the matter, we have described everything in as much detail as possible.
All types of cutlery: what they are for
spoons
| Tablespoon | Served with soup, has an oblong shape | |
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bouillon spoon | Dining room size but round |
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Dessert spoon | Served for desserts that do not require cutting, that is, not cakes and pies, but mousses, puddings, etc. |
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Tea spoon | For tea, it's clear to everyone |
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coffee spoon | For coffee |
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ice cream spoon | This spoon is small, like a coffee spoon, only with a long handle. |
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salad spoon | They put it in a salad bowl so that everyone can put a serving on a plate. |
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Caviar spatula | Small spatula, often shell-shaped |
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Spatula for pâté | Designed for shifting the pate on a plate |
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Scoop spoon for sugar bowl | No comment |
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Spoon - scoop for sauces | Put them in saucepans |
Forks
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dining fork | For any second courses, except for fish |
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dessert fork | For cakes and other hard desserts |
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fish fork | For fish |
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spaghetti fork | The fifth prong makes it easy to hook long pasta |
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Fork for sprats | A fork with four prongs and a bridge is placed in a common saucer so that guests can put sprats on their plate |
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Crab and seafood fork | Two-pronged fork, which is convenient to eat oysters, crayfish, crabs and snails |
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lobster fork | Fork with two small prongs and a long handle, served with lobsters and lobsters |
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Fork for oysters and mussels | Its left clove is wider than the other two and with its help it is convenient to separate the meat from the shells |
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Fork for herring | A small fork with two prongs that curve out to the sides. Used to serve herring, not food |
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salad fork | Placed in a common salad bowl |
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Cocotte fork | Fork with three prongs for mushroom julienne |
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lemon fork | For slicing a sliced lemon |
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olive fork | Very handy fork, shaped like a spoon with a hole |
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fruit fork | With three prongs, served with fresh, sliced fruit. Can be replaced with a regular dessert fork with four prongs |
Knives
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table knife | For second courses, except for fish |
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Snack knife | For snacks of any type |
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meat knife | Knife with teeth. It is placed in a common dish, on which a large piece of meat is served (whole pig, chicken, ghoul), in order to ensure that everyone can cut off the desired piece for themselves |
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fish knife | You can’t confuse it with anything, it has a curly shape - a spatula |
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cheese knife | Has two teeth bent up, used for cutting cheese |
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butter knife | A small knife with a round blade, which is placed in a common butter dish |
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fruit knife | Served if there are unpeeled fruits on the table (apples, oranges, etc.) |
Forceps
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Ice tongs | Placed in a shared ice bucket |
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Pastry tongs | Put on a dish with sliced cake or cookies |
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Asparagus tongs | Asparagus tongs. They are very convenient to grab asparagus. |
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salad tongs | Located in a common salad bowl |
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Spaghetti tongs | Needed if a common dish with spaghetti is placed on the table |
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Lobster tongs | Served with a special fork, each guest separately. Used to break pincers |
Plates
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Dinner plate (deep and shallow) | This is for lunch, two are served at once, if a change of dishes is provided. Deep is placed on top |
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Snack plate (deep and shallow) | Placed next to the dining room |
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Dessert plate (deep and shallow) | Served separately when the dessert table is set |
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patty plate | It is placed next to the dining room, bread and buns are placed in it. |
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fish plate | Has an oval shape. She is served a table only if each guest is served a whole fish |
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Chill plate | For mushroom julienne |
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Serving plate | Rarely used in classical serving. Basically, they are placed where the buffet is served, so that you can collect several different dishes at once. |
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salad bowl | It happens different sizes, from large to small. Placed on a shared table |
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Herring | Oval plate for cutting herring |
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egg plate | Plate with ears for serving fried eggs |
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Saucer | Served with tea or coffee cups |
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Power socket | Container for jam, honey, condensed milk. Served to each separately |
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Kremanka | It serves mousses, ice cream and jelly |
Glasses and glasses
 | Champagne glass | There are two types and you can choose any of them |
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Red wine glass | Always slightly wider than for white |
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White wine glass | Thinner and lower than for red wine |
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Port wine glass | small glass |
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Liquor glass | A narrow small glass, more like a glass |
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Cognac glass | It happens to be convex, with concave edges - this is for an ordinary skate. But for cognac upper class serve glasses with outward-curved edges and smaller |
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martini glass | Triangular glass, familiar, probably, to everyone in the world |
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whiskey glass | Plain round and low glass |
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A shot glass or shot glass for vodka | There are completely different, mostly 50 grams |
Cocktail glasses
cups
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tea cup | Served with a saucer and spoon |
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Espresso coffee cup | The well-known "thimble" |
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Cappuccino coffee cup | Tall transparent cup with handle |
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Glaze coffee cup | Trapezoidal cup |
Additional serving utensils
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Dish | For second courses that do not need to be served hot |
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Sheep | Dishes with round lids, for hot second courses |
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Tureen | Put on the table necessarily if a second course is expected |
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Champagne bucket | Must be filled with ice |
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Ice bucket | Served if guests drink whiskey or cocktails. There should be ice tongs on the edge |
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Fruit bowl | For unpeeled fruits |
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Teapot | For brewing tea |
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coffee pot | For coffee brewing |
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Jug | For water, juices, compotes |
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Decanter | For vodka, wine |
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Cutlery coasters | They are placed next to the plate, and cutlery is laid out on them. |
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Napkin rings | A cloth is passed through them. |
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napkin holder | Placed in the middle of the table |
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butterdish | General, placed in the middle |
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caviar | Usually in the form of a shell, complete with a caviar spoon |
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Pashotnitsa | Stand for soft-boiled eggs |
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salt shaker | Comes with a special spoon |
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sugar bowl | Comes with a sugar spatula |
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gravy boats | Complete with special sauce spoons |
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Milkman | It is set for each guest if coffee or tea with milk is served. But, if the table is served by a service in which there is only one milk jug, then general use is allowed. |
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horseradish | For horseradish, mustard and others hot sauces. Comes with a special spoon |
Table setting: exemplary schemes and photos
Now that you have figured out what kind of dishes you need, look at the diagrams for arranging all this on the table.
This is how the table is served for breakfast:
Lunch serving is the most difficult, look and remember the order:
And this is how the table is set for serving dessert:
Here is a typical table setting with fish dishes:
In conclusion, I would like to say: etiquette is a delicate matter. And we, after all, are not counts to follow all these rules.
If you do not have any device, do not fool yourself and do not be upset!
Most likely, guests are also not aware of how everything should be in reality, because not even all restaurants observe the correct arrangement and not all cutlery is available.
The ability to set the table beautifully and correctly is a prerequisite for a real hostess. Competent serving will always be appreciated by guests, and relatives and friends will be grateful for the attention and exquisite beauty. And today we will talk about how to properly serve cutlery for a gala dinner, big breakfast and a tea meal. For greater clarity, the serving of cutlery is also shown in the photo.
Table setting rules
Our the main task today learn how to properly put cutlerywhen the table is set. And the basic rules of table setting will help us in this. In addition, they are all part of the etiquette:
- Serving begins with the selection of tablecloths. For special occasions, a white or plain tablecloth is better suited, for a tea table - a colored one. If used for celebration rectangular table, then from its long side the tablecloth can hang down by 15 - 25 cm. From the end, the tablecloth can hang longer. If the table is oval or round, the tablecloth can hang from all sides in the same range of numbers - from 15 to 25 cm.
- The main plate is placed exactly in the center of the intended place.
- All knives and spoons are on the right side of the plate. All forks are always on the left side of the plate.
- The knives are arranged so that the blade "looks" at the plate. The tines of the forks always "look" up. The convex part of the spoon touches the surface of the table.
- The bread (patty) plate is placed at the top left of the main plate, as the bread is taken with the left hand.
- Dessert devices (spoon, fork) are laid out in the upper part from the main plate. The handle of the spoon looks to the right, the handle of the fork looks to the left.
- Glasses are placed to the right in the upper part of the main plate and are set in order of height, from the largest and tallest to the smallest. The very first (closer to the center) is a water glass (always large in volume), then a champagne glass, a red wine glass, a white wine glass, a glass.
- The cloth napkin is located in the center of the main plate, or in the center of the bread (patty) plate.
Placement of cutlery for the main menu
Often, the main part of the celebration begins with such a serving of cutlery, where the menu will consist of a first course, meat and fish dishes, appetizers. In the figure, we showed how the main utensils should lie - a tablespoon, fork and knife. If the first dish is puree soup, then a special spoon is placed on top of the main plate with a handle to the right. The tablespoon is removed.
Arrangement of tablespoons, knife, fork and spoon for puree soup
If the menu includes fish dishes, then the fish pair is laid out in the same sequence, on the right of the main plate, the fork on the left. A fish knife has a wide blade in the form of a spatula, a fish fork has a special notch in the middle of the teeth.
The location of the knife and fork for a fish dish A snack pair, consisting of a fork and a knife, is placed according to the same principle: the knife is on the right, the fork is on the left. Pay attention, closer to the plate is the main knife, then the fish one, then the snack one. Forks are arranged in the same sequence. Closer to the edge of the plate is the main fork, a fish fork, and a diner nearby. The tablespoon is between the fish knife and the diner.
Snack knife and fork location A sandwich knife (for butter, pates) is placed on a bread plate. A dessert pair and a teaspoon are placed at the top. Moreover, the handles of the spoons look to the right, and at the fork to the left, in such a way that it would be convenient to take them - the spoons with the right hand, the fork with the left hand.
Location of sandwich knife and teaspoon Serving for a big breakfast with hot dishes
Let's analyze the situation with fried eggs and toast, although instead of it there may be porridge, for which you will need a different shape of the plate and an additional tablespoon. placed in the center of the intended location. A bread (pie) plate is placed at the top left, its size is usually 18 cm in diameter. A tea (coffee) pair is placed at the top on the right side. Please note that a teaspoon is placed on the edge of the saucer, a sandwich knife on a pie plate.
Location of hot breakfast appliances Serving for dessert and tea
Often a friendly or business meeting at the table ends with tea. This is especially true of holidays and warm, family evenings. Serving cutlery for the "tea" table is simple. Individual items of utensils are arranged in a certain order. The dessert plate often has a diameter of 23 cm and is placed in the center of the intended place. A cake fork is placed on the plate, which has a characteristic thick clove.
