How to arrange cutlery. How to properly arrange cutlery? Wine glasses and goblets

Almost anyone can set the table correctly. It all depends on Money and human taste. Therefore, table setting can be safely called art. It is very important to choose the right composition so that the color scheme of the interior style is in harmony with the room. In addition, there are rules for serving cutlery, which, depending on the type of feast and menu, will teach anyone how to set the table beautifully and correctly.

Rules for serving cutlery

Tablecloth

First, the table is covered with an ironed and clean tablecloth. The ends of the tablecloth should hang evenly from all sides of the table, it is desirable that its corners cover all the legs of the table.

Plates

Then the plates are arranged. They must be wiped to a shine with a napkin or towel.

The snack plate should be placed strictly opposite each chair, about two centimeters from the edge of the table.

A pie plate is placed to the left of the diner at a distance of no more than ten centimeters. The center of the plates should be in line. But you can put a few plates, depending on the feast.

Fundamental rules:

The deep plate is intended for the main dish.
Dessert plate can be served as needed.
Cutlery should be positioned so as not to get confused when using them: the fork and knife are next to the main dish, the dessert spoon lies to the right behind the plate.
When serving wine, the corresponding glass should be placed to the right behind the knife, in case of serving several drinks (water, juices), the rest of the glasses are placed there.
A plate of bread must be served with Italian dishes.
Spaghetti, pasta is consumed with a fork and spoon, and a butter knife is in a bread plate.
With Italian dishes, water is always provided. Accordingly, the glass should be located closer to the dish. A wine glass is placed on the top left behind a glass of water.

Cutlery

Forks are placed with the tip up on the left side, and knives on the right, the blade should be directed towards the plate. A soup spoon is placed next to the knife.

In the case when the menu provides for the serving of several dishes, they proceed as follows: a table knife lies at the plate, a fish knife is on the right, and a snack bar is placed last.

When serving butter with bread, put a small butter knife on the patty plate.

If soup is served on the menu, then the soup spoon is placed between the fish and snack knife.

If there is no fish dish, a spoon can be put instead of a fish knife.

Snack, fish and table forks should be placed to the left of the plates, when laying out, the forks should match the knives. The distance between devices should not exceed one centimeter.

For ease of use of cutlery, the ends of their handles, together with plates, should be located two centimeters from the end of the table.

Tableware

Next comes the turn of crystal (glass) dishes. If only water is supplied, then a glass or a glass is placed in the center behind each plate. If fruit drink or kvass is served, they put not a glass, but a mug with a handle towards the right.

When serving alcoholic beverages, the corresponding dishes are placed on the right, next to the glass. If several items are provided for drinks, then the glass must be shifted to the left side, relative to the center of the plate, on the right side, the rest of the items are lined up in one line.

It is not customary to put more than three items in one row. Items for drinks when fully served are placed in two rows. A distance of at least one centimeter should be observed between objects.

A soup cup and a deep plate are placed on a dish-stand. On the right is a soup spoon, a fork and a knife for snacks. The fork and knife for the main course are located near the plate.

The dessert spoon is placed behind the plate. The white wine glass is on the top right behind the soup spoon. If a water supply is provided, the glass must be placed to the left behind the wine glass.

Next to the dish-stand, just above the forks on the left is a plate for bread. Cutlery should be placed in the following order: a soup spoon - a fish knife next to the right, a fish fork lies on the left edge, a knife and fork should lie near the plate with the main course.

Napkins

Napkins are an indispensable attribute of proper table setting. They are laid out immediately when placing dishes, but most often napkins are placed under the appliances on the table.

Today, there are a huge number of ways to roll napkins.

Decorations

Upon completion of the table setting, they put vases with flowers, devices with various spices or other elements for decoration.

Remember! Salt and pepper should be placed in the middle of the table on special stands. You can also put bottles of vinegar, sauces and vegetable oil.

Flowers on the table can be placed in any dish. Small vases are an excellent solution, as bouquets should not obscure the dishes and people sitting at the table.

Videos serving cutlery

In this article, you will learn about what types of cutlery exist, their advantages and disadvantages, the pros and cons of the material from which they are composed. Also, we will talk about the care of cutlery, and how to properly lay out cutlery and much more.

There is a large variety of cutlery, which consist of different material, they can be: wooden, aluminum, stainless steel, plastic, cupronickel or silver.

Cutlery serves to handle dishes, food at the table. Often common, standard cutlery, which you see in the picture: a spoon, a fork and a knife - they are used for first and second courses, as well as for the process of laying out dishes if there are no serving utensils.

In addition, there are specialized cutlery for different dishes - appetizers, fish, dessert, fruits, etc.

Snack set consists of a fork and a knife- shown in the picture on the right. Compared to a regular, standard canteen, it has a smaller size and is included in serving hot snacks such as pancakes, meats, etc.

fish appliance shown in the figure on the left. Suitable for cutting fish dishes. a fish fork has four short prongs and a recess for separating fish bones, and a fish knife has a short, wide blade. Ordinary table forks are also often used for fish dishes.

Dessert types of cutlery

The dessert device includes a spoon, a fork and a knife of small sizes. Often dessert devices have an original, unusual design, which emphasizes their grace. A dessert fork is needed for sweet dishes, pies, charlottes, etc. A dessert spoon is used to eat dishes with a loose consistency - mousses, puddings, fruits in syrup, etc.

For fresh fruits - pineapples, apples, pears, watermelons, melons - a fruit device is used, including a fork and knife. Canned fruits can be eaten with one fork.

For serving coffee and tea, special devices are also used - coffee and tea spoons, and for ice cream - flat blades with curved edges.

Serving utensils (accessories) are sometimes referred to as cutlery, although this is not entirely correct - since they eat with cutlery, and serving utensils are used to put dishes on plates, cut and divide them into portions and perform other maintenance operations. Cutlery is also often called individual, and serving - auxiliary.

Spoons:

1 - Coffee
2 - Tea room
3 - Dessert
4 - Dining room
6 - Spoon for making mixed drinks

Forceps:

5 - Large pastry tongs
7 - Tongs for asparagus
8 - Ice tongs
9 - Small pastry tongs
10 - Cigar secateurs
11 and 12 - Lemon Fork
13 - Cocotte fork
14 and 15 - Spade-shaped blunt knife for fish second courses and a fish fork with a recess for removing bones

Cutlery (knife + fork):

16 and 17 - For dessert
18 and 19 - For dessert
20 and 21 - For snacks
22 and 23 - For snacks
25 and 26 - For second courses (except fish)
24 - pouring spoon

Shoulder blades:

27 - Confectionery
28 - Pate
29 - Fish
30 - For caviar
31 - For ice cream

When serving a seat, it is customary to follow a certain order. First, tableware (porcelain) is placed, then cutlery is laid out, and only then can restaurant glass be placed. Cutlery is also laid out in a certain order, see the picture above.

The order of unfolding cutlery

butter knife
Pirozhkovy plate - for bread and butter
First course spoon
Fork for seafood, cold appetizers
Knife for seafood, snacks
Fork for meat and salads (main course)
Table-knife
Decorative plate
Soup plate
Dessert spoon
dessert fork
water glass
Champagne glass
Red wine glass
White wine glass

Rice. Full dinner service

Placement of crockery and cutlery for breakfast

Cutlery for a traditional breakfast with coffee or tea, various types of bread, butter, marmalade and honey (but no egg)

Cutlery for a "coffee mug" or tea party with pastries. You can add a paring knife if needed.

Cutlery materials

Wooden cutlery

Wooden spoons can be used for trips to nature, but not for daily use. The tree absorbs moisture, it is short-lived, and eating with such spoons is inconvenient.

Aluminum cutlery

Aluminum cutlery was common before. Now there are disputes about the dangers of aluminum, but in any case, aluminum cutlery quickly loses its shape, color, and is also fragile.

Stainless steel cutlery

Stainless steel cutlery is one of the most popular. They are made from medical stainless steel, which practically does not enter into chemical reaction with alkalis, salts, acids. The most commonly used stainless steel is "18/10", which contains 18% chromium (gives strength and stainless properties) and 10% nickel (gives shine and protects against aggressive food acids).

Cupronickel cutlery

Melchior is an alloy of copper, nickel and manganese. Cupronickel cutlery ceased to be produced in the 50s of the last century. Nickel silver cutlery is now being produced (it is softer, it also contains zinc). Nickel silver cutlery is plated with silver, gold or blackened. On the reverse side such devices are marked MNTs.

Silver cutlery

Silver cutlery is very expensive and is the pride of the owners. The devices themselves are quite heavy, so it cannot be said that they are convenient for daily use.

How to choose cutlery?

Most often, dinnerware sets consist of 24 items: 6 soup and small spoons, forks and knives. But there are sets for 12 people. Such sets may also include a sauce spoon, dessert, salad forks, a ladle, a cake spatula, a sugar spoon, sugar tongs, a fork for fish and meat.

When buying cutlery, you must definitely pay attention to the shine - it can be white or grayish. Make sure that there are no burrs on the edge of the appliances. Fork teeth must not be excessively sharp, dull or chipped.

A high-quality spoon or fork should not be deformed by the fact that you press harder on the bend - it should be thickened. There should not be any smell from the devices.

The standard thickness of cutlery is 1.5-4 mm, and the depth of spoons is 7-10 mm.

Knife blades can be non-hardened (they are cheaper, but over time spots appear on the blade, they wear out and age) and hardened (such a blade is elastic).

Ask the seller for a hygienic conclusion and a certificate of conformity. The certificate must indicate: the manufacturer, the address of the manufacturer, the name of the cutlery brand. The same data should be on the instrument box.

Cutlery care

Stainless steel cutlery should be washed immediately after use to prevent food residues from drying on them. You can wash them with dishwashing detergent with a sponge or cloth. Stainless steel cutlery can be washed in dishwasher. If dark or iridescent spots appear on the devices, they can be easily removed with a solution citric acid or vinegar.

If you have cutlery with plastic handles, then you will need to constantly clean the dirt from the places where metal and plastic come into contact. Such devices can also be washed in the dishwasher, but do not use high-temperature conditions.

Caring for cutlery made of silver, cupronickel or nickel silver is a little more difficult. After each use and washing, such devices should be rinsed in a solution of baking soda (50 g of soda per 1 liter of water). They can only be cleaned with special pastes and napkins. You can also clean it with ammonia: for this you need to take 10% ammonia, pour it into a container and put cutlery there for 15 minutes. Then rinse them in running water and wipe dry.

Proper serving cutlery and appropriate decoration can create a special atmosphere at the table, in which even the simplest homemade dish will be perceived as a culinary masterpiece.

For a real hostess, the ability to lay a table is no less important than the presence of culinary talents. Proper serving is a sign of attention and respect for those sitting at the table, as well as an indicator of the taste of the hostess herself.

Where to begin?

Before you start serving, you need to carefully plan and think through everything. Be sure to take into account the number of guests and the menu - the type and number of dishes depends on what devices will be used.

First of all, a carefully ironed tablecloth spreads on the table. They cover it in such a way that the corners cover the legs of the table, and the edges hang from the table by 25-30 cm. The edge of the tablecloth should not fall below the seat of the chair, so as not to cause inconvenience to those sitting.

To prevent the dishes from knocking on the table, you can put a soft cloth (for example, fleece) under the tablecloth.

Even the most expensive and beautiful tablecloth should not be covered with oilcloth on top as a precaution - etiquette does not allow this. But buying and laying a Teflon tablecloth on the table is not forbidden.

The Teflon coating of such a tablecloth does not allow spilled drinks and fat to be absorbed into the material, so they can be easily removed with a sponge. After removing the liquid, it will not leave unaesthetic marks and wet spots.

In some cases, instead of a tablecloth, the use of underplates or runners is allowed. The first are stands of various configurations, placed under plates and cutlery. Underplates are plastic, bamboo, made of rattan, or just paper. The second are narrow fabric strips spread only in the center of the table.

As for cutlery and utensils, before placing it is necessary to check them for integrity(there must be no chips, cracks, rust, bent parts) and cleanliness.

To remove dust and traces of water, all dishes are wiped with a damp warm towel and polished with a dry cloth.

Important! Proper table setting requires that all sets of cutlery be placed in the same order. In an informal setting, it is allowed to use different utensils for different guests. But at the same time, for each individual participant in the meal, all devices must be equipped from one set.

What is for what?

There is a wide variety of serving items. Most of them are not used daily at home, but they may well be needed to organize a banquet or gala dinner.

Plates

About 35 species are known. However, the most commonly used are:

Soup. A recessed plate that serves not only soups, but also muesli, milk with cereal or oatmeal. But broths, according to the rules, are not served in such dishes - special bowls are provided for them.
Dinner plates. They are shallow and deep. Small ones are used for serving second courses, and pasta and other pasta dishes are put into deep ones.

Pirozhkovaya. Bread, croutons or butter are served on it. Place it on top and slightly to the left of the main set. A small butter knife is placed on top of it.
Chill mold. It looks like a clam shell. Designed for salad appetizers or oysters.
Fish. Slightly elongated for easier handling of fish dishes.

In addition, there are caviar, egg, dessert, salad bowls and many others. In addition, there is also such a type of plate as a serving plate. It is placed under a plate for snacks, soups or main courses.

According to the rules of etiquette, it may differ from the rest of the dishes (be from a different set or a different color).

Glasses

Most often, glasses and wine glasses are used as utensils for drinks. They may vary in shape, volume and have different purpose, which should also be taken into account when preparing for the meeting of guests:

Classic elongated glasses with a volume of 120-200 ml are intended for champagne sparkling wines. served for refined champagne wines. Refrigerate before filling.
A glass that differs slightly from the classic one in increased volume, with a slightly narrowed neck, is served for refined champagne wines. Refrigerate before filling. And fill it no more than 2/3.
For white wine, use glasses with an elongated bowl on a narrow leg, with a volume of 180-260 ml.
Red wine is poured into wider and more open glasses.
Cognac glasses can have a classic shape (snifters) or a tulip shape.

Cutlery

Over the years of the evolution of the art of cooking and serving, no less than plates, cutlery has also appeared. All of them are usually divided into main and auxiliary (they are also called serving devices).

The first are intended for individual use. The second is used by all participants in the meal. They serve to separate and cut dishes into portions, laying them out on individual plates.

The main devices, in turn, are divided into:

Canteens. They eat soups and main dishes. The set includes a knife 20-24 cm long, a fork and a spoon, which are 5-6 cm shorter than the knife.
Eateries. Designed for snacks and cold dishes. Consists of a knife and fork.
Fish. A set of slightly modified forks and knives. Fish knife - blunt, in the form of a spatula. The fish fork has shortened teeth.
Dessert. A trident fork 18-19 cm long, a small spoon and a knife with a narrow blade. Served with pies, mousses, puddings and other desserts. A dessert spoon can also be served with fried eggs and berries with cream.
fruity. These include a fork with two prongs and a knife. They are used for fruit salads, melons, watermelons and unpeeled fruit desserts.

In addition, special utensils designed for certain dishes (for example, a fork for oysters, sprats or lobsters) may be served.

What and how to use?

The greatest difficulty is most often the unfolding and use of cutlery. The rule can help here: devices are always used in the direction from the edge to the center and from right to left. This means that when a meal is supposed to be changed, those cutlery that lies farthest from the main plate will be used first. When in doubt, the device located on the right is taken first.

Placement rules

Serving is a whole science with a long history, which has its own rules and exceptions. However, if you remember the basics, then setting the table correctly will not be difficult at all:

The dishes are placed on the table in a strictly defined sequence. First - faience and porcelain items, then - cutlery. At the end they put objects made of glass and crystal.
It is necessary to decompose everything so that what is needed first of all lies closest. When scheduling multiple meals, dishes and cutlery are arranged in the order in which the food will be served. At the same time, it is not necessary to pile everything on the table at once. It is enough to put the devices intended for serving dishes on the first and second. Dessert sets can be arranged later - after the main ones are removed.
The knife should be placed so that its blade is turned towards the dishes.
According to the etiquette, a glass (glass) should be placed above the knife. If several types of glasses are used, then they are all placed side by side.
Forks must be laid out on the left side of the plate.
Spoons are always located to the right of knives.
If you plan to serve Italian dishes, there should be a plate for bread on the table.
If there is soup on the menu, the soup spoon is placed between the knives for snacks and fish.

In addition, there are several more generally accepted rules governing the location of individual serving items.

Plates

According to the rules, the layout of dishes should begin with plates. At the same time, it is necessary to put them so that they are 1.5-2 cm from the edge of the table. The distance between them should be approximately the same. It is believed that the dishes should be arranged with an interval of 50 cm - so that those sitting at the table are comfortable.

Plates with cutlery should lie opposite each chair. Their number depends on the variety of the menu and the type of meal. For example, for a regular snack, one plate will be enough, but for lunch and dinner, two are served.

Smaller cymbals are always stacked on top of larger ones, allowing for quick replacement while saving space on the table.

Spoons and forks

Appliances are laid out behind the plates. They must be placed on the sides of the main plate, turning the concave side to the table.

Forks are placed on the left side, spoons and knives are placed on the right. A teaspoon can be placed on top.

It is important to place on the table only those devices that are really needed. Most often, one knife, one fork and two spoons (for a hot dish and dessert) are enough for a regular meal. If necessary, this set is supplemented with special devices.

Glasses

Behind the plates, a little to the right, you can arrange the glasses. When deciding on a variety of glasses, glasses and wine glasses, it is necessary to take into account the contingent of guests and the options for drinks offered to guests.

According to the rules, containers for drinks should be arranged from largest to smallest. At the same time, you should not put too many glasses or stacks - this will only clutter up the table and may cause inconvenience to guests.

Does color matter?

Color in serving is as important as when decorating an interior or choosing an outfit.

Most often, the table is covered with a white tablecloth, but any other color can be used to create an unusual atmosphere. Everything here will depend on the nature of the event and the preferences of the hosts.

White tablecloth, for example, perfect option for formal dinners. It goes well with porcelain, crystal and looks elegant in any situation. At the same time, white color can be easily combined with any other. The table, decorated in black and white, will look original.

A romantic mood for dinner or lunch will help to give a combination of white with delicate pastel shades. And the green color will bring warm spring notes to the meal. The serving, completely made in green, will look original.

The combination of white and blue will also be beautiful, but red must be used with caution, since under different conditions it can act differently on others and affect the atmosphere at the table.

Decor

Decor will help complete the serving, give it completeness. The main decor element is napkins that can be placed in a water glass, laid out next to the plates or put on top.

For a quiet family dinner, you can use large napkins, for breakfast - a smaller size.

For large celebrations and holidays, napkins can be folded in the form of flowers or tied in an original way. The color and pattern of napkins can be absolutely anything, the main thing is that it is in harmony with the overall picture of the design.

Manners of behavior in society indicate a person's upbringing and knowledge of the basic rules of etiquette. First of all, this applies to visits to cafes and restaurants, where it is necessary to behave properly at the table. Etiquette at the table is not only about how to hold cutlery, eat or drink, it is also important to be able to competently maintain a conversation and be neat in everything.

Peculiarities

Etiquette at the table is a certain knowledge that shapes the behavior of people in society. Any mistake made at the table will be immediately noticed and will create an unpleasant impression about the person, therefore, before visiting guests, a cafe or a restaurant, you need to check your manners, and if there are “gaps” in them, immediately correct everything. This will help in the future to avoid embarrassing situations and give self-confidence.

Etiquette at the table consists of a few simple rules.

You can not sit far from the table or too tightly pressed against its edge. Only brushes can be placed on the table.
Landing should be even, leaning over food is ugly.
It is considered bad form to reach for dishes. If the plates are placed far away, then you need to ask other participants in the meal to pass them.
When eating, use napkins. To do this, adults put them on their knees, and small children tuck napkins into the collar.
All dishes should be placed on plates with cutlery. An exception to this rule are fruits, sugar, cookies or cakes.
It is important to remember that devices that lie on the left are designed to be held by the left hand, and those lying on the right are intended for the right hand.

Moreover, Don't talk loudly at the table. When maintaining a conversation, first of all, you need to listen to the interlocutor, without interrupting him, and only then give an answer. The implementation of these recommendations is not particularly difficult, so they should always be followed.

It is also necessary to teach this manner of behavior to your children, and it is advisable to do this from a very early age.

Introduction to serving

Table setting is the main component of any meal. If a gala dinner takes place at home, then the impression of the owners of the house will depend on its design. Many people compare table setting with a real work of art, as it is important not only to properly arrange the cutlery and know their purpose, but also to create a festive atmosphere with the help of flowers and napkin decor.

To beautifully set the table, first of all you need to lay a tablecloth, then you can arrange plates, glasses, glasses, wine glasses, cutlery and napkins. Their location is set by the rules of etiquette and cannot be changed at one's own discretion.

The tablecloth serves as the basis for the design of the table, so its choice should be taken responsibly. It is recommended to use canvases in white or light colors.

According to the serving rules, the corners of the tablecloth should cover the legs of the furniture, but not be too long, leaving a distance of 25-30 cm from the floor. You can not stretch the corners of the tablecloth, otherwise the canvas will lose its shape and aesthetic appearance.

After the tablecloth has taken the correct position on the table, you can proceed to the next stage of serving and start arranging the plates. There are many varieties of plates, each of which has its own purpose. Most often, the main plates are placed on the table, which can be used to serve different types dishes, as well as additional ones - for salads, bread, pies, oysters, eggs, jams and fruits. The number of plates used depends on whether you are planning a regular dinner or a gala dinner.

Plates before a meal are thoroughly washed and wiped dry, preferably to a shine. Put the plates in front of the seat. It is ugly when they lie on the edge of the countertop, so this should be avoided when serving. In the event that the dinner will consist of several dishes, table plates are placed under snack bars.

Great attention should also be paid to the placement of cutlery. Forks should be laid out to the left, and knives to the right of the plate. In this case, next to the knife must be a tablespoon. For a gala dinner, which provides for a rich menu, snack utensils are first placed: a fish and table knife, a soup spoon, a fork. The distance between cutlery should not exceed 1 cm.

After the cutlery, they move on to the arrangement of glasses and wine glasses. They are ranked from largest to smallest, starting with glasses for water, wine, champagne and ending with a glass for juice and glasses for spirits. The finishing touch in table setting are napkins, which are decorative element and fall on their knees.

Do not wipe your face and hands with cloth napkins; paper disposable napkins are used for this purpose.

How to behave at food

A gala dinner or lunch begins with a seat at the table. At the same time, guests must occupy the place indicated in the invitation. If this is not the case, you need to wait for the owners of the house and clarify where you can stay. After landing at the table, a napkin is placed on your knees, which must be unfolded and shaken. In the event that the table is served with napkins in rings, they are carefully removed and the ring is placed in the upper corner from the cutlery. At the end of the meal, the cloth napkin is taken by the center and put back on the ring.

Sitting at the table should be comfortable so that it is convenient to use cutlery. It is strictly forbidden to put elbows on the table, as this is an example of bad taste. After serving the dishes, you need to wait for all the participants in the meal, and only then you can start eating. Dishes that are located at a distance must be asked to pass, and not to reach for them across the entire table.

At the same time, according to the rules of etiquette, each of the guests must make sure that his neighbor has pepper, salt and oil available.

It is also important to take into account some other points.

Food is only transferred from left to right, so all dishes can only move in that direction. To do this, one participant in the meal holds the dish, and the second fills the plate, or the neighbor simply passes the dish, and the addressee holds the plate on his own and pours food.
Inconvenient in shape and heavy dishes cannot be kept on weight - they are put on the table before each transfer to another guest.
Dishes with handles and tureens are recommended to be passed in such a way that the handles are directed to the neighbor who is taking the dish.

In the case when food must be taken with a spoon or fork, the spoon is placed to the right of the plate, and the fork to the left.

You should eat slowly - this will allow you not only to fully enjoy the food, but also to communicate with the owners of the house or guests. During meals, the mouth should be kept closed, without champing or chattering teeth. If the first dishes are too hot, you can’t blow on them - just wait a bit until they cool down.

It is only worth talking when the food is swallowed. If you need to leave, you should first ask for forgiveness from those present, and only then get up from the table.

What appliances to take first

To properly behave at the table in a restaurant, it is important to know how to use the appliances. As a rule, all main dishes are located on the left, and drinks are on the right. Therefore, everything that lies to the left of the plates can be safely taken. It is necessary to start a meal with the help of devices that are located closer to the plate, and then apply the following as new food is served. It is important to remember that the fork is used with the knife and is always placed on the left. If the fork lies on the right, then this means that the dishes will be eaten without a knife.

During the meal, you need to know how to properly place the fork and knife. As a rule, two different styles are used for this.

American. Provides for the placement of a fork in the left hand and a knife in the right. A portion is cut off with a knife, after which it is placed on the upper edge of the plate with the blade inward. It is allowed to eat a dish with a fork, holding it both in the left and in right hand. To rest, the fork is placed on a plate with the teeth up in the direction of 5 o'clock.
European. The knife is placed strictly in the right hand, and the fork in the left, while it is impossible to shift the fork from one hand to the other. In the process of eating, it is important to ensure that the fork is constantly teeth down.

In the event that it becomes necessary to take a short break, the knife and fork are placed on a plate in the “I am resting” position. To do this, the fork rests with the handle at 7 o'clock, and the knife at 5 o'clock.

How to bring a spoon to your mouth

All first courses are eaten with a tablespoon, so you need to know the rules of etiquette regarding how to bring this cutlery to your mouth. Usually, when serving, soup bowls are placed on the table along with spoons, or soup is then served with a spoon. You can bring a spoon with food to your mouth both with the side and with the sharp edge of the device. As for scooping the first dish, this is done in two ways: from oneself or from right to left.

The spoon towards the mouth should not be overfilled. To prevent the leftovers of soup from dripping from it, it is recommended to lightly touch the edge of the plate with the device. If the soup is poured, the spoon should remain in the bowl.

It is also important to hold the cutlery in your hand. The spoon is placed between the index finger and thumb, so that the handle rests slightly on the middle finger.

How to hold a glass

Etiquette at the table provides not only a beautiful serving and good manners of communication, but also the rules that must be observed when eating. An important point it is considered holding glasses and wine glasses in the hand. Most often, wine is served at gala dinners; for these purposes, special glasses “tulips” or stemmed wine glasses are used. Glasses with white and red wine should be held only by the stem and in no case should they be covered with a hand. Champagne is treated similarly - the vessel filled with it is held with three fingers.

As for cognac glasses, they can be placed in the palm of your hand - this way the drink will warm up to the desired temperature. You can give the cognac an amber hue with the help of light shaking of the glass. A glass of vodka is taken with three fingers, the drink is not held in the hand for a long time and is drunk quickly.

How to put down cutlery when finished eating

After eating, when the meal is over, you must give the waiter a sign. To do this, a fork with a knife lies parallel to the plate - so that the prongs of the fork look up and the knife blade to the side. Exactly the same procedure is performed after the end of the dessert.

Spoons after taking the soup should not remain in a deep plate, they are placed near the lower appliances. In the event that you really liked the dish, you can show it to the waiter with “gestures of a fork and knife”. In this case, the cutlery lies horizontally in the middle of the plate, the fork is placed with the teeth up, and the knife blade should “look” at it.

At the same time, it is ugly to throw dirty napkins into a plate, forming heaps of garbage out of them.

Reminder for every day

The rules of etiquette at the table must be observed not only by adults, but also by children, as improper behavior in society will leave a negative impression on the whole family. To always be on top and feel confident at a party, cafe or restaurant, you just need to study simple recommendations and follow them every day. So, etiquette does not tolerate the following shortcomings.

Since ancient times, celebrations were accompanied by feasts, and it was then that the customs and rules of table setting began to take shape. Over the years, they have been honed, turning into a kind of ritual. Some of them smoothly flowed into everyday life.

Introduction to dining etiquette

For many, table setting, shown in films and TV shows or described in books, frightens with its complexity. A lot of devices, the purpose of which is not always clear. A variety of dishes that are scary to approach, and glasses of various shapes and sizes are not clear for which drink. But everything is not as scary as it seems at first glance.

The basic rule of table etiquette is "from the edges to the center." As the dishes change, the cutlery that is further away from the plate is used. The same applies to glasses and glasses, changing from left to right.

Table etiquette includes the rules for serving dishes, the order in which cutlery is used, as well as the norms of behavior at the table and the basic basics of politeness. The basic rules of etiquette include:

the location of the napkin is strictly on your knees;
“thank you” and “please” must be said both with requests and when they are fulfilled;
slouching while sitting at the table is not accepted;
men sit down at the table after women, having previously pushed a chair for them;
Being late for a festive event is regarded as disrespectful:
elbows on the table is a sign of bad manners;
you should not start eating if your companions have not yet brought plates;
the knife must be held exclusively in the right hand;
fork and spoon - the perfect combination for long pasta;

cutting or biting off bakery products is indecent, you should eat them in small pieces broken off from the whole;
the device missed on the floor must be replaced;
educated people chew with their mouths closed;
to slurp in society is indecent;
bad taste - eat from a knife;
before pouring a drink, offer it to your neighbors;
no need to be greedy when you impose from a common plate;
you need to close your eyes to the violation of table etiquette by the interlocutor;
a slightly half-eaten soup is better than a tilting plate;
using a knife and fork, calculate the strength to chew immediately without biting off;
cutlery laid crosswise means that you are waiting for the next dish, folded in parallel - a sign of a finished meal;
in any awkward situation, you should apologize.

Purpose of dishes

As mentioned above, there can be a lot of devices on a served table, but not all of them are there at once. To date, there are many different cutlery designed strictly for their type of dish.

It is unacceptable to use them for eating dishes of a different type, and so that guests who are not accustomed to complex serving are not confused by the variety of devices, they are advised to lay them out in the order of the planned serving of dishes.

Active general rule "from the central plate to the sides."

Types and purpose of spoons:

dining room, oblong shape - for soup;
bouillon - round shape, otherwise indistinguishable from soup;
dessert, less dining room;
tea room;
coffee - less than tea;
for ice cream - it has the same dimensions as a coffee shop, but longer;
salad - served in a plate with salad;
for caviar - another small spoon resembling a shell;
pate - a common cutlery for all guests;
sugar scoop;
ladle for sauce - served with a gravy boat.

Forks:

dining room - for second courses;
dessert;
for spaghetti - has five teeth, facilitates winding pasta;
for sprats - a common device;
for seafood - a two-pronged fork;
for mollusks - with three teeth, the largest of which separates the meat from the shell;
herring - a two-pronged fork for shifting herring from a common dish;
salad - served in a plate with salad;
cocotte - an elegant trident fork used to apply julienne;
lemon - serves to shift the pieces;
for olives;
for fruits - used for sliced or small fruits.

Knives:

dining room, its prerogative is second courses;
snack bar;
meat - served with the dish;
fish;
cheese - used only for cutting;
oil - a common device;
fruity - served for unpeeled fruits.

All tongs (except the last ones) are used by all companions together:

for ice;
confectionery;
asparagus;
for spaghetti;
salad;
for lobsters.

The very name of such tableware will tell the owners which tongs to put next to the salad bowl or in the ice bucket.

Plates:

soup - better wide and shallow;
bowl - narrow, small diameter, very relevant for cream soups and broths;
diner - usually flat;
dessert, served only for confectionery;
fish - a common dish for all guests;
chill mold - a small ladle for julienne;
a manazhnitsa is a sign that a buffet is organized at the celebration;
herring - an oblong dish;
egg;
saucer - used as a stand for cups;
power socket;
creamer - used for jelly, mousse and ice cream.

Wine glasses and goblets:

high under champagne;
wine (separately for white and red varieties);
liqueur;
cognac;
for martini.

Glasses:

for whiskey;
for cocktails;
punch;
for juice and water.

As well as glasses for vodka and other drinks of comparable strength.

Cups:

tea - on a saucer with a corresponding spoon;
small cylindrical - for espresso;
under cappuccino;
for the look.

As you can see from all of the above, there are a lot of serving items. Do not be afraid, because the name of each speaks for itself. The appliances used to serve dishes from common dishes are common.

Does color matter?

Color is always important, and their harmonious combination will help in the design. A white tablecloth is a tribute to tradition, it goes well with almost all colors of dishes. Variegated tableware looks advantageous on a plain tablecloth, but for a plain set, you can equally choose both options for tablecloths. Napkins should be in harmony with the tablecloth.

It may seem that the black and white serving option is something out of the box, but it is not. The harmonious combination of these two colors can give a special charisma to the reception.

The combination of purple and mint (green) looks very fresh, red color gives solemnity. Silver and gold are indispensable attributes of a wedding. A dinner in honor of a man must be concise, with white dishes and contrasting napkins. Bright colors are the best solution for a bachelorette party.

Placement rules

Do not put too many appliances on the table, it is better to leave some free space. No matter how many changes of dishes are planned, it is better to take out the required appliances and items with a new serving. In the figure below you can see an example of the correct serving.

As you can see from the image, knives and spoons are always placed to the right of the plate (except for the oyster fork). Above them are wine glasses. To the left of the plate are forks, with a patty plate above them. Dessert cutlery should lie above the plate. As mentioned above, the location of the devices depends on the order in which they are used.

The napkin should be placed on a serving plate. Before serving dishes, it must be laid out on your knees. Common dishes must be arranged symmetrically.

Serving sequence

Place dishes for a new dish only after the previous shift has been removed. It is recommended to arrange devices at the same time.

Appetizers are served first - cold at first, and then hot. They are followed by the first dish (soup), after it - the second: fish, meat. Dessert is served before fruits, which are the conclusion of the meal.

In appetizers and cold second courses, one should move from fish to meat, then to vegetables and mushrooms, and, finally, to dairy (cheeses).

The sequence of serving is observed in order to avoid loss of appetite and dulling of taste. Of course, everyone has the right not to eat what he does not like, especially if everything is immediately on the table.

The main thing is to remember the order of serving and do not return to the previous dish.

What to do after eating?

When you have finished your meal, roll up the napkin from your knees to hide the soiled parts. You need to place it in the place of your plate, if it is occupied - to the left of it.

At the end of the meal, the cutlery should be put on a plate. The knife and fork are placed parallel to each other. The instrument knobs must be directed to the right and down. The blade of the knife should be directed inside the plate, as well as the convex part of the fork.

After eating liquid food, cutlery should be left in the plate or bowl in which the dish was served. Scolding the chef is considered bad form, as well as outright lying about how much you liked everything. It is better to highlight something that you really liked.

Reminder for every day

You need to set the table not only for guests, you can do it every day for yourself.

Breakfast is the start of the day and can be spent beautifully. It is better to place the plate for the main dish in the center, in front of you. It is better to put a fork or spoon on the left, and a knife on the right. You can put a tea cup and saucer over the knife, and put bread over the fork.

At home, it is quite possible to dine with two dishes. Take soup and pasta for example. Under a deep plate, place a plate for the second, which will play the role of serving. Bread will stand diagonally to the left, and a glass of water and a cup of coffee can be placed on the right. Spoon and fork traditionally will be located on the right and left, respectively.

Dinner can be the perfect end to a busy day. One has only to add a couple of cutlery, and arrange the wine glasses according to the wine glass. Paper napkins are placed on the left.

Beautiful table examples

There are a lot of options for table setting.

As mentioned earlier, black and white color will add solemnity and special chic. Black stripes of fabric and candles are in perfect harmony with gilded appliances. The white tablecloth echoes the napkins and roses, while the snow-colored wine glasses and plates go great with all of the above.

White tablecloth on round table with pale pink napkins and flowers in a vase, it will be an excellent decoration for a holiday in a women's team. Glass candlesticks in tone with flowers and napkins, echoing in shape with glasses, fill the atmosphere with comfort.

For creating beautiful table it doesn't have to be anything special. A service with an unobtrusive cream painting and a bouquet of flowers standing on a white tablecloth is all you need for a small family dinner.

Turquoise wine glasses, napkins and tiny boxes with a gift are perfect for a celebration, and flowers to match the tablecloth will only cheer you up.

The layout of the fruit is very simple - you can just cut them into plates. However, you can create a whole installation that will become a real decoration of the holiday.

And, of course, do not forget about alcohol. Buffet tables can be arranged in a different order, forming different shapes. Glasses are placed on them with a snake, glass herringbone or triangles. A pyramid of wine glasses can make a real sensation.

Creativity can be found in everything. Dining etiquette is not that strict. You can arrange your own, unforgettable and unlike any other banquet.

You can learn about the correct layout of cutlery from the following video.