How to properly arrange cutlery. Cutlery: a complete list, purpose and how to lay out. Glasses for drinks

It's time to move on to the purpose of each serving item. This scares many. In fact, there is nothing complicated here either. Do not forget that you will be served by a waiter and taking care of what to pour into what glass, what to put on what plate, as well as when and what to remove from the table are his problems. But you still need to know what is intended for what. There are options when you have to do self-service, although in a decent institution this should not happen under any circumstances.

Well, let's get down to business. The standard serving of a business semi-formal lunch usually includes four or five courses. Depending on this, the table will be served. Knowing the purpose of each element of dishes and cutlery, you can relax and not think about whether you are doing everything right. By getting rid of the "torments", it will be much easier to focus on the main goal of the dinner - business communication and negotiations. And now consider the serving options and the purpose of its elements:

Serving for a four-course dinner

Here's what it looks like.

1. salad fork
2. dinner fork
3. soup spoon
4. salad knife
5. dinner knife
6. bread knife
7. dessert fork
8. Dessert spoon

In addition, I would like to draw your attention to the fact that the napkin can lie both on the plate and to the left of it. Don't forget the rule - "solid on the left, liquid on the right". This also applies to the napkin, it is “solid”, therefore it lies to your left.

The general principle of using cutlery is extremely simple: "From the edges to the center, from right to left." That is, the devices that lie at the maximum distance from the plate should be used first. In our example, the spoon for soup "3" is the farthest from the plate and to the right, and it will be used first. This is followed by a couple (fork 1/knife 4) for the salad, and closest to the plate is a couple (fork 2/knife 5) for the main course. This is how the order in which cutlery is used and, accordingly, the order in which dishes are served is determined.

By placing the cutlery, you can already determine the order in which the dishes will be served. In this case, the dishes will be served in this order: soup, salad, main course, dessert.

Note that the salad fork "1" is placed on the far left, BUT before the salad knife on the right "4" is the soup spoon "3", which means that the salad will be served after the soup, but before the main course ("From the edges to the center, from right to left"). Dinner fork "2" and knife "5" are for the main course, which in this example will be served after the salad.

Making it harder - serving for a five-course dinner

Serving for five courses is also quite common and is often used during business lunches. There are more dishes here, so there will be more dishes and cutlery, which can cause even more confusion, but there is no need to be afraid. Let's first look at what we have on the table.

1. fish fork
2. dinner fork
3. salad fork
4. cocktail fork
5. soup spoon
6. dinner knife
7. salad knife
8. bread knife
9. Dessert spoon
10. dessert fork

In this case, just as in the previous one, you can easily determine the order of serving dishes: seafood cocktail, soup, fish, main course, then salad, and lastly dessert.

In fact, you do not need to calculate the situation with the serving of dishes several moves ahead. Just use the rule "From the edges to the center, right to left" and a bit of common sense. Let's simulate the situation for serving, which is shown in the picture.

You sat down at the table and do not touch anything until the first course is brought. The waiter brings a seafood cocktail. You have two appliances that you can potentially use - the plug on the right and the plug on the left. Despite the large number of appliances in front of you, these two plugs are the only ones you can use right now. So in fact, the choice is not great - either the fork on the right or the fork on the left.

We recall the rule - “From the edges to the center, from right to left”, which means that the extreme fork lying on the right is intended for the first dish. After you "finish" the seafood cocktail, the cocktail fork "4" will be removed from the table. Next comes the fish. In this case, remember the rule again, but also include common sense.

You have two potentially usable appliances - spoon "5" and fork "1". In theory, there is a spoon on the far right and you need to use it, but you certainly don’t eat fish with a spoon, so we go to the left and take fork “1” on the far left for the fish.

In this case, everything is very simple. You don't have to worry about what and why. It's the waiter's job to fill the glasses. AT good restaurant the waiter will fill the glass with a drink intended for the currently served dish, but it does not hurt to know the purpose of the glasses.

In the picture, the first is a small glass of sherry, which is usually served with soup. Then comes a glass of white wine, which is served with fish dishes, a glass of champagne with dessert, a glass of red wine with meat dishes, and a glass of water, which you can drink at any time, with any dish.

Let me remind you once again that the filling of glasses, the correspondence of the poured drink to the served dish is the care of the waiter.

As you “advance”, used cutlery and glasses will be removed from the table, so it will become easier and easier to navigate after each meal eaten.

2011-10-15

A real hostess always pays special attention not only to cooking delicious meals for this or that celebration, but also serving holiday table. A beautifully and properly served table stimulates appetite, promotes good mood and pleasant communication, harmonizes with the interior of the room and corresponds to a particular holiday, makes guests admire the talents of the hostess. If you want to know how to properly set the table - read about it in our article.

Tablecloth

A tablecloth is the beginning of any table setting. Choosing the color of the tablecloth, give preference light colors and unobtrusive (preferably plain, although variations are possible depending on the interior of the room, the color of the dishes, etc.) colors.

Check the condition of the tablecloth at least a day before the celebration. It must be perfectly clean. Even the most inconspicuous spots have no right to be on it. Also, the tablecloth should be well ironed. The perfect look has a starched, freshly ironed tablecloth.

When covering the table with a tablecloth, make sure that its corners cover the legs of the table, and the ends fall from the edge of the table by about 30 cm. You can put under the tablecloth soft tissue- then the sound of the knocking of cutlery on the table will be completely inaudible. Putting a transparent oilcloth on the tablecloth (to avoid contamination of the tablecloth) is possible only if the family gathers at the table, but for guests (friends, work colleagues, etc.) this is unacceptable.

Placement of dishes

All utensils must be clean: they must first be washed and wiped dry thoroughly. It is very desirable that all the dishes on the table be from one set (if there are a lot of guests, then 2 or 3 sets for 6 people each - the main thing is that it does not turn out that all guests have different plates, glasses, forks) - otherwise, it will create impression of disharmony.

Plates are placed in front of each guest at a distance of about 2-3 cm from the edge of the table. Make sure that all the plates are on the same line. If there are several plates, they can be placed one on top of the other (snack plates are placed on small large plates). Guests' plates should be at least 60 cm apart so that those sitting at the table do not push with their elbows.

Cutlery is placed as follows: next to the main dish are a knife (on the right, sharpened side to the plate), a spoon (on the right, convex side down, placed if a first course is provided) and a fork (left, convex side down), a dessert spoon is placed behind the plate. If other cutlery is provided (snack knife, fish knife, oyster knife, etc.), they are placed in the order of use. A distance of no more than 1 cm should be observed between cutlery. Drinking equipment (a glass for vodka or cognac, a glass for wine or champagne, a glass for water or juice) are located to the right behind the knife.

Napkins

An important element of table setting are napkins. They can be fabric or paper. Cloth napkins (most often linen) are laid out folded on plates after the main stage of table setting is completed. If paper napkins - use a napkin holder for them. Choose napkins to match (or contrast) the tablecloth.

Dishes and drinks

The main dishes are placed around the perimeter of the table - you can try several options for arranging them so that it is as convenient and beautiful as possible. In the center, you can put the “signature” dish of the hostess or the dish that is best decorated.

Any seasonings for dishes: salt, spices, vinegar, sauce, etc. - put in the center of the table so that everyone can reach them. Bread boxes are placed on opposite sides of the table. Fruits are laid out on special wide vases (large fruits are recommended to be cut into slices). Dessert is placed behind a glass or served at the end of a meal (if the table size is small or the dessert contains quickly melting ingredients: ice cream, jelly). All dishes should be served with cutlery (spoons, spatulas, etc.)

Drink bottles are placed in different places tables and open before the guests sit down at the table. The only exception is for champagne - it is opened immediately before pouring into glasses. Juices, compotes are best poured into decanters.

Flowers and other table decorations

Flowers are great addition to general serving table. They should be placed in low but stable vases and placed on the table in such a way that they do not cover the faces of the guests, do not interfere with communication and eating. Pick flowers to match the tablecloth or dishes.

The table can be decorated with candles, small figurines in the theme of the holiday, and gel balloons. The main thing is that everything should be in moderation and complement the atmosphere of the holiday at the table, and not “irritate” the eyes.

• Where to begin?
• What is for what?
• Plates
• Glasses
• Cutlery
• What and how to use?
• Placement rules
• Does color matter?
• Decor
• Tips for all occasions

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

For real hostess the ability to set the 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.

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 various 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 may have classic shape(snifters) or the shape of a tulip.

Liquor glasses, vodka glasses, beer glasses are also used - everything here will depend on the preferences of the guests and the proposals of the hosts.

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, they may be served special devices, designed for certain dishes (for example, a fork for oysters, sprats or lobsters).

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 centuries of 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 submit 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. Wherein 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 and delicate pastel shades. BUT 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 when various conditions it can affect others in different ways and influence 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 the 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.

In addition to napkins, it is customary to use flower vases, candles or themed decorations for table decor.

Finally, a few more tips from serving masters:

• When decorating a table for a wedding banquet, it is necessary to focus on places for the young. They can be decorated with love symbols (swans, hearts, flowers). Separate glasses are placed here, different from the rest. Tableware for wedding feasts should be white, possibly with a gold or silver border. The tablecloth is exclusively snow-white.

• Candles, a fruit basket will help add romance to the table decoration. Instead of fruit, you can put a bottle of wine in the basket. Devices for dinner for two are placed in such a way that those sitting are opposite. In this case, it is not recommended to use a lot of dishes - just put one set of appliances. The tablecloth can be red or white. A combination of red and pink tones will help to give greater tenderness to the design.

• In order not to create additional inconvenience to the participants in the meal, when laying round table it is worth using only the most necessary devices. If you plan to change dishes, before each serving, sets of dishes and cutlery sets are replaced on the table.
• If it is necessary to set the table for a birthday, then everything will depend on the age of the birthday person. For example, for a child, toys are well suited as decor, Balloons or figurines of cartoon characters. If the table is made out for a young girl, then it would be appropriate to use fresh flowers, original tableware from multi-colored glass and various napkins.

There are many serving options. It is important to remember that table setting is not a set of strict rules at all, but a creative process. Therefore, when decorating a table for the arrival of guests, it is necessary to adhere to the general canons, but at the same time it is quite acceptable to bring in your own ideas.

How to properly set the table, see the following video.

The success of a festive lunch or dinner largely depends on the ability to decorate the table beautifully and correctly, create maximum comfort for everyone present. And the boring word "serving" can mean a creative and pleasant process, and its goal is not to throw dust in the eyes of guests, but to make life beautiful in best sense this word, but family holiday dinners turn into a special pleasure.

General rule arranging dishes is very simple - plates and cutlery must be placed in the order in which the dishes will be served. For example, a plate for snacks is placed on a hot plate. The plate for bread should also be placed on the left.

Forks and knives are located further from the plate, the faster they are needed. Those. the salad fork will be the last one near the plate, and the hot fork will be the last one near the plate. dessert appliances placed on top of the plate. Knives should be placed to the right with the blade towards the plate, spoons - with the bulge down, and forks - to the left of the plate with the teeth up, so as not to spoil the tablecloth. Soup spoons can be placed to the right, to the right of the last knife. If served butter to bread, then on a plate for bread, which should be located to the left of the fork, put a small knife for butter. Classic Rules assume no more than three devices on the table at the same time, so if your gala dinner consists of ten courses of dishes, you do not need to try to lay out all the necessary forks and knives on the table at once. All plates should be placed a short distance from the edge of the table, forming a straight line parallel to the edge.

Wine and water should be put on the table uncorked. Juices, fruit drinks, vodka and various tinctures are best served in decanters. Glasses are placed to the right of the plates, again in the order in which you are going to serve drinks. Champagne is placed in a bucket of ice and covered with a napkin, or it is stored in the refrigerator and uncorked just before drinking. Champagne is poured gradually, topping up as the foam falls. Fill glasses with drinks should be no more than three-quarters of their capacity.

Do not forget to place salt, seasonings and sauces on the table. Bread is placed on the table on several plates, so that it is convenient for all guests to get it. All dishes and salads should have separate spoons, lying with the convex side up, so that guests, reaching for a dish, do not accidentally drop food on the tablecloth. Cold snacks are arranged, alternating fish, meat and vegetable dishes.

Soup should be served in a tureen, and hot dishes - in special dishes or rams (a dish with a lid).

Near the place of the hostess, it is possible to provide small table, which will keep clean plates, spare cutlery, napkins, extra bread and other necessary things at hand.

A beautifully laid table requires a spotlessly clean and ironed tablecloth and matching napkins. The latter can be turned into special decorations by folding them into a triangle, a cap, or in some completely original way. You need to put a napkin on each set of plates.

Flowers perfectly decorate the festive table - live or dry compositions, for example, two or three small neat bouquets in different parts table. Another option is to place a large bouquet in the middle of the table, or a very small bouquet next to each plate. In any case, flowers should not take up too much space, and it is better to make bouquets low so that they do not interfere with taking snacks and do not interfere with guests communicating with each other.

Finally, the last rule, which is difficult for a hospitable Russian person in a typical small apartment, - the festive table should not “break” from an overabundance of dishes and utensils. An elegantly laid table offers freely arranged snacks and salad bowls and enough personal space for each of the guests.

If you want to prepare the table a little in advance so that you have time to clean up, or your guests really like to be late, cover appetizers and salads with plain cling film This will allow them to keep fresh look before the guests arrive.

Spoons:

a tablespoon for soup served in a bowl;

Dessert spoon (slightly smaller than a tablespoon) for dishes such as porridge, soup in a cup, dessert, fruit;

A teaspoon for liquid dishes served in a cup, as well as for grapefruit, eggs and fruit cocktails;

A coffee spoon (half the size of a teaspoon) for coffee served in a small cup;

Long-handled spoon for chilled tea and drinks served in tall glasses.

Forks:

A large fork for laying out dishes from a large tray. The shape resembles a large dinner fork, but oversized;

Large dinner fork meat dishes; small fork for snacks and desserts;

Fish fork for fish dishes; fork for oysters, for dishes from oysters, crabs, cold fish cocktails. Its dimensions are small: length 15 cm, width at the base 1.5 cm;

Fruit fork for fruits. Served at the end of the meal along with a cup for rinsing fingers.

Knives:

Large dinner knife for meat dishes;

Small knife for snacks and other dishes, except for meat and fish;

Fruit knife (with the same handle as the fruit fork) for fruit;

Fish knife for separating fish bones in fish dishes;

Butter knife only for spreading butter; dessert knife for cheese, dessert and flour dishes.

It should be borne in mind that all devices are not used at the same time. Therefore, when setting the table, it is customary to put no more than three forks and three knives at the same time. The remaining knives, forks and other additional serving items are served, if necessary, with the corresponding dishes.

The place at the set table usually looks like this:

- on the front plate there is a smaller plate for snacks, on it is a napkin folded in a triangle, cap or otherwise. To the left of the plate are the forks (in the order in which the dishes are served): a small fork for an appetizer, a fish fork and a large fork for the main course. To the right of the plate are a small appetizer knife, a tablespoon (if soup is served), a fish knife and a large dinner knife,

Cutlery items lie one next to the other at a distance of 1 cm, and at the same distance from the edge of the table, forks are bent down, knives are pointed to the plate.

To the left, a little away from the front plate, there is a saucer for bread and a butter knife on it. Fruit knives are brought in at the time the fruit is served.

To the right of the plate, obliquely, there are glasses for drinks (from left to right): a glass (glass) for water, for champagne, a glass for white wine, a somewhat smaller glass for red wine and an even smaller one for dessert wine. This arrangement of glasses is explained by the fact that drinks are poured with right side. On the highest wine glass, they usually put a card with the name and surname of the guest to whom this place is intended. Sometimes a glass of cognac closes the row of glasses. It is set if after breakfast (lunch) guests are served coffee at the table and they do not go into the living room. If cognac is served in a special large glass with a wide bottom, then it is poured a little. At receptions in our embassies, special small glasses for vodka are also placed on the table, which is served with a snack.

For dessert and fruit, sometimes a spoon, knife or fork is placed behind glasses with the handle to the right and the convex side to the table.

- A creative approach to the choice and preparation of dishes and a beautifully set table will make your lunches and dinners especially appetizing and unusual, which means you will remember them for a long time and with pleasure. Is it worth the effort and time? Each hostess decides for herself. But to do right choice, you need at least a couple of times to try to give yourself this pleasure.

According to cookbook.rin.ru and wwwomen.ru

The restaurant is one of the main elements to attract visitors. After all, guests form their impression of the establishment, based not only on the features of cooking, but also on the quality of the elements used in the design. The presentation of a dish using the right, high-quality and beautiful dishes adds to its attractiveness and appetizing.

History of serving origin

For the first time, people began to use decorated containers for drinking and eating as serving elements in ancient times. For example, Egyptian pharaohs used beautiful dishes at feasts. The Greeks in that era widely used clay and glass bowls and drinking bowls. Wealthy ancient Romans ate and drank from gilded silver dishes, and exquisite glass goblets were also in use.

Since the 11th century, Europeans have used a tablecloth that covered the table and at the same time served to wipe their hands. And the 13th century gave the world a finger rinse, because meat was constantly present on the tables, which was eaten right with your hands. At the same time, they began to use flower wreaths for table decoration. But the devices were present in very limited quantities.

The XIV-XV centuries are characterized by the appearance of tin and wooden plates, salt shakers and vessels for drinks in the homes of wealthy people. There were still few spoons and knives, so the guests brought these devices with them.

The use of special containers for roasts, tureens, pewter and silver plates became common in Europe in the 16th century. Occasionally one could find dishes made of Chinese porcelain. At the same time, the fork begins to appear in everyday life.

In the 17th century, cutlery acquired forms close to modern ones. The 18th century gave the world porcelain sets, with the help of which for the first time it became possible to set the table with the same dishes. Over time, the culture of feasts came out more and more high level. But from the second half of the 20th century, Americanization began to take place intensively, fast food and self-service establishments became more and more popular. This had a negative impact on the culture of food. Fortunately, in our time, people pay much more attention to the design of the place of eating, the quality of dishes and cutlery. Modern beautiful serving table allows you to create a special atmosphere suitable for a particular occasion.

Serving Options

There are many options for table setting. It depends on the status of the institution, the form and time of service, the focus of the event and the number of guests. Preliminary serving is used when the tables of the restaurant are prepared for the reception of visitors. Its purpose is to complement the interior of the establishment and speed up the service process. No breakfast service required a large number utensils for table decoration. During the period of lunch service on the business lunch menu, the number of devices is reduced to a minimum. But in the evening the decoration should be complete. Table setting for a wedding is also one of the existing varieties. In addition, there are design options when celebrating anniversaries, when serving banquets according to the compiled menu and off-site events.

There are such types of table setting:

• for morning lunch
• dining room;
• evening service;
• for a banquet;
• for a buffet;
• tea room;
• coffee.

Requirements

Table setting in a restaurant involves the following conditions:

1) Compliance with the design of the type of service.

2) The combination of serving and the proposed menu.

3) The harmony of serving and the shape of the table chosen color solution and the interior of the establishment.

4) Display national identity and thematic focus of the event.

5) The location of all serving elements in accordance with existing rules.

Basic principles

The classic table setting in the restaurant is carried out according to the scheme shown in the figure below.

Designations:

1. Napkin.
2. Salad fork.
3. Table fork.
4. Dessert fork.
5. Bread plate + butter knife.
6. Dining Plate.
7. Table knife.
8. Tea spoon.
9. Dessert teaspoon.
10. Tablespoon.
11. Fork for cocktails.
12. Glass for water.
13. Glass for red wine.
14. Glass for white wine.
15. Coffee cup + saucer.

Each of these elements has its own purpose. The basic rule for their use is that cutlery located on the right side of the plate must be taken with the appropriate hand. This also applies to items placed on the left. The appliances are arranged in the order in which the dishes will be served. The elements lying along the edges are used first.

When serving dishes that need to be eaten with your hands, the table is additionally served with a hand rinse. This is a small container warm water, to which rose petals or lemon slices are added. Correctly install it to the left of the main plate.

All elements of the table setting must be in harmony with each other and with such elements. appearance restaurant hall, as curtains, upholstery upholstered furniture and etc.

Subsequence

Serving the festive table should be carried out in the following sequence:

1. Cover the table with a tablecloth.
2. Put porcelain and faience dishes.
3. Place appropriate cutlery.
4. Put glass and crystal dishes.
5. Lay linen napkins on the table.
6. Arrange utensils with spices.
7. Decorate the table with vases of flowers.

Each of these stages is described in detail below.

Tablecloth

The first stage of serving is covering the table with a tablecloth. This table linen must be made of cloth. Sometimes a thick one is placed under the main tablecloth. soft base to avoid the sounds of instruments banging on the surface. This layer can be made of fleece or flannel and must have dimensions that strictly match the size of the table around the perimeter.

Polyethylene tablecloth is also used in establishments. But this allows only table setting in a restaurant for a morning lunch and a business lunch. Such a tablecloth spreads over the main fabric. In the afternoon, the oilcloth coating must be removed.

The size of the tablecloth is selected individually. Its edges should hang 20-30 centimeters below the edge of the table evenly around the entire perimeter. The corners of the tablecloth are placed strictly down parallel to the legs.

The choice of the color of the tablecloth depends on the nature of the upcoming event, the concept of the institution and its interior decoration. For daily serving you can use light plain coatings or with a pattern. If a tablecloth is used dark color, this requires the use of light-colored dishes. Table setting for a wedding involves the use of a snow-white coating.

Porcelain or faience dishes

When arranging the plates, you need to remember that each guest should have at least 80 centimeters of space.

Clean and shiny dishes are placed on top of each other in the following sequence (from bottom to top):

1. A large flat plate for the main course.
2. Deep bowl for soup.
3. A small plate for cold snacks.

A small plate for bread is placed on the left side of the main dish, on which a butter knife is placed on top.

Dishes for the main course should be placed opposite the chair and at a distance of two centimeters from the edge of the table. The distance between the bread plate and the main dishes is from 5 to 15 cm. If a certain dish is not included in the selected menu, then the corresponding plate should not be included in the table setting set.

Devices

Serving cutlery should be not only beautiful, but also functional. Therefore, all the elements are laid out in this way: from the far edge of the main plate are those items that will be used in the first place. Devices should be placed at a distance of 5-10 millimeters from each other. The fork for cocktails is placed on the extreme right side of the dishes. Next comes a tablespoon. Even closer to the plate are tea and dessert spoons. Closest to the main dish is a table knife, directed with the blade inward. All these elements must be held in the right hand.

On the left side there are forks: for salad (has four prongs and small size), for the main course (the largest) and for dessert (small, having three prongs). These cutlery should be placed with the prongs up and held in the left hand when used.

The butter knife is located with the point in the center on a bread plate, standing next to the main dish.

A beautiful table setting is impossible if there is a clutter with appliances. It is not necessary to put this or that element if it will not be used during the meal. For example, if there is no fish on the menu, then a knife and fork are not needed on the table.

If more than three dishes are supposed to be served, all cutlery is not laid out at once. They are taken out later, as needed.

Glass and crystal tableware

On the table you need to put as many glasses as drinks are supposed to be served during the meal. AT classic version glasses for white and red wine and a glass for water are provided.

When serving, the waiter will independently fill the necessary glassware with the appropriate drink.

Glassware for table setting is set to the right of the main plate in a straight line or in an arc. If there are more than three glasses, then they are placed in two rows so that the large ones do not cover the small ones.

The stronger the drink, the smaller size utensils intended for him.

Napkins

Serving the festive table categorically prohibits the use of paper napkins. Cloth table linen that has been thoroughly laundered, starched and ironed should be used. original figurines from napkins have an additional decorative function. The color and texture of these elements are selected depending on the concept of the celebration and the interior of the restaurant.

The guest needs to take a napkin by a free corner, pull it - and it will open. Next, you should fold it in half and put it on your knees. This napkin is designed to protect clothes from dirt while eating. Her inside if necessary, you can get your lips wet.

Additional decor elements

Fresh flowers are a win-win option for table decoration. Vases with this decoration should fit into general style serving. It is recommended to choose flowers for table decoration that do not have strong odor so as not to interrupt the flavors of the dishes.

Another possible decor element is candles in glassware. They bring romance and comfort to the overall atmosphere.

Table setting in a restaurant is an art that not only enhances the attractiveness of the dishes served, but also complements the atmosphere of the establishment. There are several types of table decoration, which differ from each other in some nuances. Serving rules require the placement of a seemingly powerful arsenal of dishes and cutlery. But upon closer examination, it turns out that everything is not as difficult as it might seem at first. And remember that back in 1825, the French philosopher and gastronome Jean Anthelme Brillat-Savarin said: “The right to enjoy good table belongs only to man.