Table setting which side of the napkin. Proper table setting at home. Does color matter

The word "serving" comes from the French servir, which means serves and has two meanings:

Preparing the table for breakfast, lunch, dinner, tea (placement of dishes in a known order),
A set of items intended for this purpose (dishes, table linen, etc.).

Table setting is one of the main elements of the interior of the hall and is of great importance for creating a good mood among the guests.

The main requirements for table setting at the present time are as follows: simplicity, practicality, its coordination with the interior of the hall, compliance with the food served. Along with this, much attention is paid to the aesthetic orientation of the table setting: the shape, color, design of dishes; the color of the tablecloth and napkins; compliance with its theme of service, the use of national characteristics, etc.

Table setting, as well as the process of serving guests in general, is solemn and multivariate, but it is based on general rules that are determined by the national organization of labor of the service personnel, as well as the need to provide maximum convenience to consumers.

Basic table setting rules

Table setting is carried out in a certain sequence: the table is covered with a tablecloth, then plates are set, cutlery is laid out, glasses, napkins, spice devices (menage) are placed. Each serving element must have a specific place on the table.

Covering the table with a tablecloth. This operation is performed so that the smoothed central seam of the tablecloth is located on the axis of the table and both sides of it are at the same level from the floor.

The edges of the tablecloth should fall equally on all sides by at least 25 cm, but not lower than the seat of the chair. A smaller descent gives the table an unaesthetic appearance, a larger one is inconvenient for those sitting. The corners of the tablecloth should go down along the legs of the table, closing them, and be at a distance of 35–40 cm from the floor.

When the table is set with two tablecloths, the first is laid on the far side of the table (in relation to the main entrance to the hall), the second is placed on the first side, on which the edge was previously tucked inward so that an even line forms.

Table setting with plates

Depending on the type of service, a small dining, snack or dessert plate is placed opposite the guest's chair. The distance from the plate to the edge of the tabletop should be approximately 2 cm. The emblem or design, if any, on the plate should face the guest.

When serving a banquet, a snack plate is placed on top of a shallow dining room. In this case, it is advisable to lay a napkin between them, but in such a way as not to cover the emblem.

A patty plate is placed on the left side of the main (small canteen or snack bar) at a distance of 10-15 cm from it, depending on the number of appliances (forks) that are to be laid in the future.

There are various options for placing a pie plate in relation to a small dining room or snack bar.

When placed on the table, the plate is taken with the thumb and forefinger, which are pulled in one direction along the side, the remaining fingers only support it.

Table setting with cutlery. Cutlery is placed to the right and left of the central (small canteen, snack bar or dessert) plate: knives are placed on the right, blade to plate, forks on the left, prongs up.

Table setting begins with knives

They must be laid on the right side of the plate, placing in the direction from left to right: the tablevyy, fish, snack. It is customary to stack forks on the left side of the plate, placing them from right to left: canteen, fish, diner. The guest in the process of eating uses the appliances in the reverse order.

The butter knife is placed on the right side of the patty plate. A tablespoon is always placed on the right side, with the indentation up.

Dessert devices are placed behind a plate (small canteen or diner) in the following order (from the plate to the center of the table): knife, fork, spoon. When setting the table with a dessert plate, dessert devices are placed to the left (fork) and to the right (knife) of it. Often, when serving, only one of the dessert devices is laid or in pairs - a spoon and a fork, a knife and a fork. The devices are placed at a short distance from the plate, and next to each other, but so that they do not touch.

At a distance of 70–80 cm (from the center of the main plate), the following guest places are served.

Table setting with glasses

Glasses are installed last, holding them by the leg or by the bottom edge. The glass that is placed first is called the main glass. This is usually a water glass, and can be placed in the center behind the plate or moved to the right until the line where the top edge of the plate intersects with the end of the first knife.

Then set the rest of the glasses. At the same time, there are three ways to arrange them: in length, in a semicircle and in a block, but with any of them, you must adhere to the following rule: lower glasses are placed in front of high ones (the principle of “organ pipes”). This makes pouring drinks easier.

Today there is a tendency to reduce the number of glasses. Even at the most solemn dinners, one glass (universal) or two is placed - a glass for water and a glass for wine (universal). All subsequent glasses are served additionally, if necessary, to the corresponding dishes. A glass of beer in homes is usually placed with appliances, but in restaurants they are served only on request.

Table setting with napkins

Linen napkins are placed on a snack or dessert plate, paper napkins are placed in special coasters and vases. It is possible to place a napkin on a pie plate or directly on a tablecloth between appliances (knife and fork). Various options for folding napkins are shown in Figure 1.

1 - envelope, 2 - book, 3 - "into space", 4 - cap, 5 - crown, 6 - umbrella, 7 - double crown, 8 - cap
Figure 1 - Options for folding napkins

menage

In conclusion, salt, spices and seasonings are placed on the table. During daytime mass service, salt and pepper can be placed on the table. In other cases, it is recommended to put only salt when serving, the rest of the spices and seasonings are served with the corresponding dishes or at the request of consumers.

Characteristics of different types of table setting

Preliminary table setting. Done before guests arrive. Daytime service (breakfast, lunch) includes snack and pie plates, cutlery (knife and fork; knife, fork, spoon) cutlery, wine glass, linen napkin, spice set.

In the evening (dinner), it is necessary to supplement the serving with snack utensils, remove a tablespoon. You can put dessert cutlery.

When setting the table for serving tea or coffee, the tea (coffee) saucer is placed to the right of the main plate at the level of its upper edge. The cup is placed on the saucer with the handle to the right. A tea (coffee) spoon is placed on a saucer to the right of the cup, parallel to its handle.

Additional table setting. It is carried out at the time of serving guests after receiving an order for a particular dish. It may include all necessary tableware, cutlery and glasses for serving ordered dishes.

Service methods

Depending on the contingent of serving guests, class and equipment of catering establishments (restaurants, bars), various methods of service are used. The most common are the French, English, American and Russian service methods. With all methods of service, the labor of waiters is used.

French service.This type of service is common in haute cuisine restaurants, where it emphasizes the elegance of the service. French service is considered the most impressive and expensive in the world. A large dish with food laid out on it is shown to the guests. This takes into account the visual perception of a beautifully served food by a person, which undoubtedly stimulates the appetite.

Approaching from the left side, the waiter puts the food from the dish onto the guests' plates. The French type of service can be used both when serving individual guests and a large company.

English service(service from a side table). In this method, the waiter places food on the guest's plate on the side table, then serves it from the right side. This type of service is labor intensive, so it is only recommended to serve a limited number of guests (4-6).

American service.Food is prepared and served on plates directly in the kitchen. The waiters carry and arrange the plates to the guests. This type is popular due to its simplicity and efficiency.

German service.The food is laid out on a large dish and placed on the table at a distance accessible from the guest so that he can serve himself.

Russian service. Food is brought on a service platter. The waiter in front of the guests divides it into portions, then the guests themselves lay out these portions on plates.

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 from natural materials - it will add 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 faience or porcelain dishes, 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

It is customary to put them on the festive table at the very end of 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 would be to use a special tea set. 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 of the classic design of the festive 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 are best 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, the 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.

For 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 toys, 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 all decorative elements are designed 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 imagination, a festive or dining table can amaze 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 a sign of good manners and hospitality of the hostess, so it is very important that the set table abounds not only with delicious and steaming dishes, but also with beautiful elements, correctly laid out knives and forks.

This fascinating, and certainly creative activity will be discussed in this article. Here you will find recommendations for the correct layout of cutlery, as well as a photo of serving in different styles and colors.

Since ancient times, eating was not just an everyday activity. Gathering with a company at a large table, a seemingly simple dinner became something of a holiday.

At the table, they did not just eat food prepared in advance, people talked, shared news and their thoughts. As a result, such a concept as table setting was born.

The correct and beautiful arrangement of cutlery and dishes gave the festive table a special look, and with the advent of the first rules of table etiquette, proper table setting has become an integral part of any feast.

Moreover, in normal home conditions, it's not even about etiquette. In fact, it’s just nice when order and a special atmosphere reign on the table.

But let's get down to the basic rules that will help you decorate the holiday table.

What you need to know about table setting

First of all, make sure that all utensils and cutlery are clean. To do this, first, without exception, all devices should be wiped with a warm and damp towel, and then polished dry with a dry one. Make sure there are no water stains on cutlery and crockery.

The tablecloth must be carefully ironed. Its edges should hang from the table by 25-30 centimeters, so that the corners hide the table legs a little. Many housewives, in fear for the tablecloth, cover it with oilcloth on top, however, according to the rules of table setting and etiquette, this is unacceptable if you receive guests.

The number of cutlery on the table at each plate in different situations may be different. It all depends on the dishes that will be served during the meal.

Well, the last "golden" rule - the location and type of devices for each guest should be completely the same.

Proper table setting

Take a look at the following image:

The photo shows a classic table setting according to European etiquette. In the picture, as an example, all types of cutlery are laid out. Of course, you most likely won’t need the whole “set”, so looking at this picture, you can place the appliances in the same way, but leaving only the necessary on the table (depending on the dishes).

For example, for an ordinary classic Russian dinner, it is enough to leave a pie plate for bread and butter, a spoon for the first course, a fork for the main course, a table knife, a decorative and soup plate, a glass of water. In each case, something may change, for example, if there is a dessert on the dinner menu, it is worth adding the appropriate appliances to the table.

Types of napkins and their location

Napkins are one of the most important accessories on the festive table. There are two main types of napkins - fabric and paper. Cloth napkins (large in size) are usually designed to be placed on the guest's lap (to prevent food from getting on clothes).

Paper napkins are usually used directly for eating, and they should be located in the center of the table, so that they are accessible to everyone. If the table is large, place the napkins in several places so that everyone at the table has direct access to them.

By the way, napkins can be placed on the table both in an ordinary napkin holder, and making original figures from them. Below in the figure, you can see the four most common variants of napkin figurines. As you can see in the photo, a beautiful table setting largely depends on the appearance of the napkins and their color.

By the way, if the feast does not involve a first course, then a beautifully folded napkin should be placed on the plate of each guest, but remember that in this case all napkins should be the same, and in the center of the table there must be a supply of them at the rate of 2-3 napkins per guest .

Table setting - photo with examples

Above in the photo, you saw the classic version of the table setting, but it is absolutely not necessary to strictly follow these rules if more interesting ideas are born in your head. You can decorate the table in completely different ways, the main thing is that the main appliances are located in the right places, and the rest is at the discretion of the hostess.

Separately, we note such a holiday as the New Year. Everyone's favorite feasts can be not only tasty, but also beautiful.

Table setting rules are not just about preparing it for breakfast, lunch, dinner or tea. This is a kind of art, which is more dependent on the taste of the person setting the table, and not on his financial resources.

The aesthetics of the table depends on the tablecloth, napkins, cutlery, dishes, flower arrangements present on the table, as well as on the overall harmony with the interior of the room, its color scheme and style.

In addition, the table setting rules have the following requirements: compliance with the type and occasion of the feast, combination with the menu and the correct arrangement of serving items.

There is a certain sequence of actions that helps to quickly and correctly arrange numerous serving items.

First, the table is set with a tablecloth, which must be spotlessly clean and ironed. It is desirable that the ends of the tablecloth hang down evenly from all sides of the table by about 25-30 cm, and the corners of the tablecloth should cover the legs of the table.

After that, the plates are arranged. It is recommended not only to wash and wipe them well, but even polish them to a shine with a towel or napkin. The snack plate should be placed strictly against each chair at a distance of about 2 cm from the edge of the table. A pie plate is placed at a distance of 5-15 cm to the left of the snack plate. In this case, the center of the plates should be on the same line. Depending on the type and occasion of the feast, there may be several plates. In such cases, small dining rooms are placed under the snack plates, and a pie plate (bread plate) can be placed so that the edges of the plates farthest from the edge of the table are in line with the small dining plate.

Serving examples for a two-course menu.
A deep plate stands for the main course. A dessert plate is served later as needed. Cutlery is arranged in such a way as not to get confused in their use: the knife and fork lie next to the main dish and, accordingly, are intended for it. The dessert spoon lies behind the plate with the handle to the right. If wine is served, then on the right behind the knife is the appropriate glass for white or red wine. If several drinks are served (beer, juices, water), the rest of the glasses should be in the same place.

In this case, a deep plate designed for spaghetti stands on a large stand dish. With Italian dishes, a plate of bread is always served. Spaghetti is eaten with a spoon and fork, so the knife is replaced with an appropriate device, the dessert spoon lies in the same way as in the previous case, and the butter knife lies on the bread plate. Water is always served with Italian dishes, so a glass of water (mineral, for example) should be in the first position, closer to the dish. The wine glass is located on the top left behind the water glass.

Cutlery is laid out immediately after arranging the plates. If there are a large number of knives, forks and spoons, then start with the cutlery for the main dish. Knives are placed on the right side, blade to the plate, forks - on the left side, point up. The soup spoon is placed nose up, next to the knife. If the menu provides for several dishes that require the use of separate devices, then proceed as follows. Closer to the plate is placed a table knife, to the right next to it - a fish knife and last - a snack knife. By the way, if butter is served with bread, then a small butter knife is placed on a bread (or patty) plate, which should be located to the left of the fork. If soup is served, the soup spoon is placed between the diner and fish knives. It can lie instead of a fish knife if a fish dish is not provided. On the left side of the plates, there are forks corresponding to the knives - a dining room, a fish, a snack bar. The distance between the appliances should be slightly less than 1 cm, as well as the distance between the plate and the appliances. The ends of the handles of the cutlery, as well as the plates, should be 2 cm from the edge of the table.

Now it's the turn of glass (crystal) dishes. Each drink has its own serving item. If only water is supposed to be served, then behind each plate, in the center or slightly to the right, a wine glass or glass is placed. It should be located on the line of intersection of the top edge of the plate with the end of the first knife. If kvass or fruit drink is served instead of water, then instead of a wine glass they put a mug, and with the handle to the right. For alcoholic beverages, their own dishes are provided, which are placed next to the glass, to the right of it. With several objects for drinks, the glass is shifted to the left of the center of the plate, and the rest of the objects are lined up next to it to the right. But putting more than three items in one row is not accepted. When fully served, items for drinks are arranged in two rows. The distance between objects should be at least 0.5-1 cm.

Serving examples for a four-course menu.
A deep plate and a soup cup stand on a dish-stand. The soup spoon lies to the right along the outer edge, then the knife and fork for snacks. The knife and fork for the main course lie next to the plate. Remember, guests always start eating with the utensils that lie on the outer edge, and then take the utensils towards the plates as the dishes change. Next: a dessert spoon is placed behind the plate. A glass for white wine, which is supposed for snacks, is on the top right behind the soup spoon. If water is supplied, a glass for it is placed on the left behind a glass for wine. And finally, the red wine glass for the main course stands in a straight line above the other glasses.

A soup bowl and a deep plate stand on a platter-stand. To the left, just above the forks, is a plate for bread. The cutlery is arranged as follows: the soup spoon is on the right next to the fish knife, the fish fork lies on the left outer edge, for the main dish, the corresponding fork and knife lie near the plate. A small knife for butter and snacks lies on a patty plate. Dessert devices lie above the plates: a fork with a handle to the left, a spoon with a handle to the right. Glasses are placed in the following sequence from the soup spoon to the right and up: for white wine for snacks, a glass for water and a glass for red wine for the main course.

A napkin is an indispensable attribute of table setting, which is laid out immediately after placing glassware (crystal) on the table. There are many ways to roll napkins, both simple and requiring some skill. Rolled napkins are placed on each guest's dinner plate. In some cases, linen napkins can be replaced with paper ones.

The final chord of the table setting is the arrangement of devices with spices, vases with flowers and other decorative elements. Appliances with salt and pepper are placed in the middle of the table on special stands. A device with mustard, if there is a need for it, is placed nearby. You can also put bottles of vinegar, vegetable oil or hot sauces next to the spices.

And, of course, only flowers will add festive completeness to the table. Plants must be spotlessly clean, petals, leaves and pollen should not be allowed to fall on the table. Flowers can be placed on the table in any flat dish or low vases so that the bouquets do not obscure the people sitting at the table, or the dishes for which the serving was carefully selected.

The New Year holidays are approaching, and with them - it's time for noisy fun feasts. To make the celebrations memorable for a long time, it is important to think through everything to the last detail, including the correct table setting.

Smart layout

How to make a table setting according to all the canons? Just a few elementary rules will help create a cozy, relaxing environment. For a festive dinner, the table is set with a clean and immaculately ironed tablecloth, preferably white. Table setting rules for etiquette oblige each guest to put a large serving plate that acts as a stand. Plates with appetizers, soups and hot dishes are placed in it. For a solemn type of table setting, a pie plate for bakery products is indispensable, which is placed to the left of the serving plate. A knife is placed on top of the plate if various fillings and butter are provided. Sometimes you can see a cup of warm water and mint leaves nearby to wet your fingers. A full classic table setting involves the presence of cutlery and, selected in accordance with the dishes and drinks from the menu. For an original table setting, you can even place a basket of fresh flowers in the center.

Ladies and gentlemen set

The rules for the arrangement of cutlery are not as complicated as they are thought to be. Traditionally, they are laid out along the edges of the serving plate: knives on the right, forks on the left. If dessert is promised on the menu, the soup spoon is placed over the serving plate. If there is no dessert, the spoon is moved to the first knife. At the same time, a simple rule for serving cutlery applies: the most extreme are intended for dishes served first, then the cutlery is taken in order of priority. According to existing rules, the set of cutlery includes a small snack fork and knife, served with cold and some hot snacks. Cutlery is larger for the first and second courses. Fish utensils are easy to recognize by a fork with 3-4 prongs and a hole for bones, as well as a knife in the form of a spatula. Etiquette cutlery also includes a dessert set consisting of a knife, fork and spoon.

Table arsenal

Skillfully handling lobsters and oysters is an undeniable talent. But do not forget that etiquette is also provided for ordinary dishes. Rules for the use of cutlery in relation to soups are simple. If they contain meatballs, pasta or large vegetables, they should be carefully broken with a spoon. If the soup is served in a cup, the broth should be drunk intelligently. Chicken is allowed to be eaten with hands only in the family circle. At a dinner party, you will have to wield a fork and knife.

Meat dishes like chops or escalope are eaten with them, cut into pieces. According to the rules of etiquette, cutlery for schnitzel, goulash and chopped cutlets is a fork and no knife. Garnish, vegetables, pasta, scrambled eggs and puddings will also do without it. But sandwiches, pies and pies require both a fork and a knife. Separate cutlery and rules exist for caviar, pate and mustard. They are collected with a small spoon and spread on a slice of bread.

Secret signs

The rules for using cutlery in a restaurant imply some nuances. If you have paused but are about to return to your meal, cutlery etiquette recommends placing the fork and knife with the handles on the table and the tips on the plate, slightly turned away from you. If you need to leave the table, but you haven't finished your meal yet, cross the cutlery on the plate so that the tines of the fork are pointing to the left and the edge of the knife is pointing to the right. The rules of etiquette for cutlery after eating say that they should be placed parallel to each other. Imagine that the plate is a clock face and place them on the number 5 or 7. If you have just finished your soup, leave the spoon in the plate. By the way, the rules of cutlery etiquette solve the dilemma of which way to tilt the plate with the remnants of soup - away from you or towards you. Let the last drops of soup remain in the bowl, you won't offend anyone.

keep forever

Knowing how to store cutlery in the kitchen is just as important. Standard trays or trendy organizers with sections are equally practical. In any case, always separate knives, forks and spoons. Especially keep clean silver cutlery separately. After use, wash them in a hot soda solution (50 g of soda per 1 liter of water) and wipe well with a velvety cloth. From excess moisture, silverware fades. A slurry of ammonia, tooth powder, soda and water in equal proportions will help restore its former shine.

Caring for everyday cutlery is even easier. The usual ones will suffice. Treat stubborn dirt with lemon juice and rub with a woolen cloth with toothpowder. Corrosive odors will go away if you rub the appliances with vegetable oil or vinegar. And to make spoons, knives and forks sparkle like new, dip them for a few seconds in potato broth, then wipe dry.

As you can see, there is nothing wrong with the rules for using cutlery. Having mastered them without difficulty, you will look like a true aristocrat even at a royal dinner party.

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