Classic table setting. We learn how to properly and beautifully set the table for a family lunch, dinner or holiday. Preparation of spices and seasonings

A beautifully laid table creates a feeling of celebration and comfort. How to easily and simply comprehend the secrets of serving? It is enough to understand the basic principles by which all table etiquette is built. As a result, you can meet any celebration with a light heart without too much fuss.

Tablecloth - is it possible to do without it

The tablecloth performs several functions at the same time:

decorates the table
helps to hide minor defects on the countertop that you do not want to show to guests;
helps to fit the table into the overall style of the celebration;
serves as a protection for expensive countertops, preventing scratches and accidental chips.

If the condition of the tabletop is satisfactory, and its material is not afraid of accidental contact with sauces and wines, you can do without a tablecloth. It can be replaced with a runner - a textile track.

If the room is decorated in the style of minimalism, then a table with paths laid across the table will look harmonious and at the same time festive.

Runners can be placed along the table in the center, in the area where the main dishes and decor are located. In this case, the track can be used solo or in duet with a suitable tablecloth.

Simultaneous use of tablecloths of different shapes is allowed. At the same time, the lower canvas should repeat the shape of the table top and form an overhang of 20-30 cm for normal serving, and in solemn occasions completely cover the table legs.

Plates - is it necessary to use a backing plate

In order to understand what and where to put, imagine the place occupied by the guest's appliances as a rectangle. Cover it with a tissue paper.

Depending on the type of dishes, appropriate plates are selected. For bread, pies and snacks, flat models of small diameter are used. They are located in the upper left corner of the backing napkin. For breakfast or lunch, this place is occupied by a tea couple.

It is convenient to eat hot from flat wide dishes. In some cases, meals are served in the small serving pots in which they were cooked.

Cream soups and broths are conveniently consumed from deep capacious bowls. And for borscht or kharcho, it is better to serve a wide, but at the same time deep plate.

So that the hot bottom does not spoil the table or tablecloth, in the festive version, substrate plates (serving) are often used, located at a distance of 3 cm from the edge of the table directly in front of the guest. They serve for decoration and as a coaster for hot dishes. In addition, they help protect the tablecloth from accidental stains.

Sometimes, instead of a substrate plate, a large thick napkin or a neat mat is used that performs the same function.

Cutlery - is it true that it can be simple?

A complex, at first glance, combination of spoons, forks and knives lends itself to easy classification.

To the left of the plate, place the forks with their teeth up. From left to right, guests will sequentially take the cutlery for snacks, fish and meat. If a dish from this list is not on the menu, then you do not need to put the device for it.
Spoons and knives are laid out to the right of the plate. Again, following the same logic. In the direction from the edge to the plate are: a knife for snacks, a spoon for first courses, a knife for fish and a knife for meat. If any type of food falls out of the menu, the appliance is not placed.
For dessert, the cutlery is placed behind the plate, pointing the handle at the fork to the left, and at the spoon to the right.
In the right corner of the backing napkin, place glasses for water and wine, glasses and glasses. They line up “by height” from high (left) to low (right).

Napkins

If you set a festive table using a plate, then put a textile napkin between it and the dishes for the first and second courses. It will protect the bottom plate from scratches and the top plate from slipping.

It is not forbidden to put napkins on top of snack plates or place them on the left side of the tablecloth.

In some cases, it is quite acceptable to lay cutlery on a napkin.

You can use paper or textile models depending on the situation.

Rings, clips and holders for table textiles help create a beautiful composition and emphasize the solemnity of the event.

If you decide not to use a tablecloth and runner, textile napkins will help to designate a place for each guest and serve as protection for the tabletop. At the same time, you will avoid excessive pomposity and problems with washing and ironing linen. It is much easier to deal with napkins after the celebration.

Serving meals

Common sense also applies here. Each dish is served in such a way that everyone can get it and try it. Square and round tables are arranged in such a way that all hot dishes and snacks are located in the center.

Rectangular and oval tabletops, depending on their length, sometimes need to be divided into separate sections depending on the number of people.
The first course is served either already in plates or in a tureen. At the same time, guests themselves can take the desired amount of food or the hostess distributes it. In the latter case, the tureen is to the right of it.
It is desirable to distribute bread baskets so that they are closer to the ends of the countertop. However, when it is supposed to seat guests at one long table, you need to place several baskets with sliced bread in the center of the table.
Salt and pepper shakers are usually included in an individual set of tableware for a guest. Sauces and Shrovetide are calculated by the number of persons.
Non-alcoholic drinks are served in jugs. White and red wine are opened in advance. Strong drinks are poured into decanters. Champagne is cooled and opened by the host of the celebration just before pouring into glasses.

Decor

Candles, balloons, fresh flowers, cones, spruce or pine branches, small pumpkins, compositions carved from vegetables and fruits can be used as decor.

At the same time, decorative elements must be positioned so that they do not interfere. Imagine how the table will look during the entire celebration. If any decorative branch is capable of knocking over the gravy boat or scratching the table, it is better to refuse to use it.

For themed feasts, there are a lot of decorative elements. For example, for Easter in Orthodox culture, krashenka is traditionally served in special coasters. In Western culture, images of rabbits are appropriate. New Year's theme involves the use of evergreens, cones, New Year's toys.

Separately, it is necessary to mention the name plates. Holders for them can be purchased at the store, or you can make your own. In a rustic style, these can be cut branches, corks from wine. For a children's holiday, it is appropriate to use miniature toys.

As you can see, table setting at home is not at all a rigid set of incomprehensible rules that are understandable only to aristocrats. This is a completely understandable principle of a comfortable and beautiful feast, where each guest feels comfortable.

Jul 24, 2017 Werri

Full table setting creates a feeling of luxury, but sometimes leads an unprepared person into a stupor. Different types of utensils and appliances turn the meal into a ritual. Therefore, at such pompous meetings, many feel insecure and even a piece does not go down their throats. But learning to understand the intricacies of table design can be quite easy. To do this, remember the correct order of arrangement of cutlery.

There are different ways and styles of serving. You should remember the mandatory principles that do not need to be violated in order to maintain a cozy stop. The following serving rules apply:

devices are used according to the order of their priority;
first take those that are farthest from the dish;
the knife is placed with the point to the plate and nothing else;
a glass of water should be placed over the knife;
forks are always located to the left of the plate;
spoons should be on the right.

The basic serving rules are simple and well remembered. They can be easily used at home and delight guests with a special holiday atmosphere.

Table setting basics

The basic design of the table excludes the use of a full set of devices. It is suitable for home celebration. This type of serving includes a set of:

plates;
spoons;
forks;
knives;
glasses;
napkins.

If the holiday menu does not include a meal that should be eaten, for example, with spoons, these devices can be excluded.

informal table

If there is a meeting in a friendly company, then there should be no place for pomposity at the table. For such cases, there is a separate way of decoration.

Informal serving techniques:

put a napkin in the place where the plates with the main dish will be placed;
put forks to the left of the plate: diner and dining room in the order in which the dishes are served;
on the right side of the plate, lay out a knife, a dessert and a tablespoon, and in the specified chain;
the snack plate should be on the left side of all forks;
place a plate for bread and a knife for butter on top of the forks;
cups, glasses and glasses are placed above those devices that are on the right side.

Formal style table

A responsible event or a big celebration requires thorough preparation. This also applies to serving. It is possible that a special menu will be thought out for such an evening, which will include the main course, soups, appetizers, perhaps oysters.

It is worth remembering the same basic rule: the appliances should be placed in the same order in which the dishes will be served.

The principle of organizing a formal serving:

to the left of the dish, forks should be located in the following sequence: snack bar, for fish, dining room;
put soup on a plate for the second;
if there are oysters on the menu, a special fork should be served. It must be placed further than all appliances from the plate on the right side, and not on the left, like the rest of the forks;
after the oyster forks, they are laid out in the indicated sequence: a tablespoon, a fish knife, a table knife;
place a plate for bread and a knife for cutting butter on top of the forks;
cup, glass and glass should be on top of the appliances that are on the right side of the plate.

At the end of the main part of the meal, you need to arrange a table for dessert.

A holiday is a good mood, meeting with friends and family, fun and, of course, a festive table with mouth-watering and delicious dishes. Housewives try to cook exquisite and varied delicacies to please their household and guests. For the festive table, along with the taste of cooked dishes, the correct and beautiful table setting and table decoration are of great importance. Beautifully presented dishes and the use of various decorative attributes can make even an ordinary dinner unforgettable. And for a celebration, table setting is of great importance and can turn a feast into an aesthetic pleasure and create a special feeling of a holiday.

Table setting is the correct competent arrangement of appliances and dishes and decorative design, thanks to which you can create a homely cozy atmosphere or a pompous and elegant atmosphere corresponding to the celebration. The general decoration of the table should be decorated in a common unified style, not overloaded with unnecessary dining and decorative elements, and should correspond to the theme of the holiday.

For various celebrations, special decor elements are used, indicating compliance with a particular holiday. All these elements are additional decoration that decorates the table and creates a general mood. But there are basic components without which a festive table setting is impossible: cutlery, porcelain and glassware, textiles and paper products. These components should be correctly and conveniently placed on the table, creating a single harmonious style.

The basic rules for serving a festive table have been formed over many years and are currently the art of decorating a celebration. The selection of all components must be approached comprehensively and carefully, not being afraid to experiment and innovate. The hosts themselves decide how to lay the table so that it has not only an aesthetically attractive appearance, but is convenient for all guests seated at it.

Selection and placement of serving elements

Proper serving of the festive table implies the presence of all the necessary appliances, individually for each guest, so that he can accommodate and eat comfortably, with enough space for personal space. The main elements of serving are a tablecloth, napkins, plates, glasses and glasses, cutlery: forks, spoons and knives for various purposes.

Decor to decorate various holidays

Decorative elements for various holidays, which serve mainly to decorate and create a festive atmosphere, are very diverse. For any festive table, it is appropriate to use candles and flowers. Candles create a cozy charming atmosphere. The use of flowers makes the festive table elegant and delicate.

Before you start laying the table, you should inspect the dishes and cutlery, paying attention to the quality of washing, defects, etc. If, for example, a crack in the plate, a chip on the glass, a broken prong at the fork, insufficiently clean washed cutlery is found, unsharpened blades, they should be replaced or reworked immediately.

Before serving tables, it is necessary to warm up with a handbrake, polish dishes and cutlery, glass or crystal.

You need to know the methods of wiping:

Yes, when wiping glasses the leg of the glass is taken with the left hand, wrapped with a part of the towel, and with the help of the rest of the towel, the glass is wiped inside and out with the right hand. When using this technique, great care must be taken not to break the glass.

Glass for sparkling wines requires special attention, as it is difficult to penetrate its pointed bottom. Therefore, first one end of the towel is carefully inserted into the glass, and then the rest of it. Do not blow on glassware and use used napkins for wiping.

When wiping plates they are wrapped around the end of the towel with the left hand, the rest of the towel is clamped with the right hand and the plate is wiped, turning it.

Rubbing forks, spoons and knives carried out sequentially. With one end of the towel, several forks are taken in the left hand, and each appliance is wiped with the rest of the towel in the right hand separately.

Preparation of spices and seasonings

Serious attention should be paid to the preparation of the table set items, which include a salt shaker, pepper shaker, mustard pot, bottles for vinegar, sunflower or olive oil, and an ashtray.

salt shaker should be of crystal or ordinary glass, but with stainless metal edges. It needs to be cleaned daily. Don't put too much salt in the salt shaker. Since fine table salt is easily moistened, it is mixed with table salt, the so-called dry salt. For this purpose, you can also put a few grains of rice in the salt shaker. In cases where open salt shakers are used, they should be filled every day, but before that, washed and dried in the most thorough manner. The surface of the salt is leveled, and the edges of the salt shaker are wiped with a towel.

Pepperbox fill only half with dry pepper. The holes in its cap should be as small as possible. Open vessels for black pepper are not used, because it is quickly exhaled.

Requires special care mustard. So that it does not get dirty on the outside, you do not need to overfill it. To prevent the mustard from drying out, add a few drops of milk to it.

It is better to have spare cutlery set to replace all those that have become unusable.

Often get dirty and need to be replaced ashtrays. They should be cleaned with a special cloth after each use. You should not clean the ashtray in the presence of guests - it must be replaced with a clean one in time.

condiment bottles(sunflower oil, vinegar, etc.) can be had in limited quantities and served on the table as needed. The bottles are not filled to the top. To distinguish vinegar from other liquids, add a few drops of red wine. Cloudiness of sunflower oil can be eliminated by adding a little salt to it at the tip of a knife.

Serving tables, they always put salt and pepper.

Horseradish served with fish dishes - boiled, aspic, meat aspic, cold boiled meat and other dishes.

mustard if there are no meat dishes on the table, they don’t put them on the table and serve them on request on a plate or a small tray (mustard is required when serving a meat dish). Mustard is better not to buy ready-made, but to cook it yourself. There are several ways to prepare it according to a certain recipe and technology (see the recipes at the end of this page).

Serving - the final stage of table preparation

It is important to provide at least 80 cm of table length for each person present at the table.

Before serving, tables are covered with tablecloths. For this, certain methods are used. First, a folded tablecloth is placed on each table. Having unfolded it on the table and taking the edges of one of the sides with both hands, the tablecloth is raised, and then the hands are sharply lowered down, as if shaking. The air cushion formed between the table and the unfolded tablecloth makes it possible to move it in any direction and carefully lay it in the desired position so that its central fold coincides with the center of the table. The perpendicular crease should also run down the middle of the table.

When setting the table with a tablecloth, it should not be wrinkled, pulled by the corners and pinched with your fingers. The corners of the tablecloth should fall against the legs of the table, closing them. The descent of the tablecloth from all sides of the table must be the same - not less than 25 cm and not lower than the seat of the chair; a smaller descent of the tablecloth gives the table an ugly look, and a larger one is inconvenient for those sitting.

If a rectangular table needs to be covered with two tablecloths, then the first of them is laid on the side opposite from the main entrance to the hall or the main passage in it. On the second, upper tablecloth, the edge is tucked inward so that a straight, even line forms. Utility tables and sideboards are also neatly covered with tablecloths or napkins.

If during the meal you need to change the tablecloth, you need to do this as quickly and almost imperceptibly as possible. Having brought a clean tablecloth, it is necessary to rearrange the dishes on a utility table. Then, taking the edges of a clean tablecloth and at the same time lifting the edges of the soiled one, quickly replace it. In this case, the table top should not be exposed.

When setting the table, a certain order is observed:

- first put faience or porcelain dishes,
- then put the appliances
- and after that they put crystal or glass.

Glasses, wine glasses, glasses, putting on the table, hold by the leg.

Table setting varies depending on the nature of the meal:

- breakfast,
- dinner
- or evening service to guests.

For breakfast on the table they put a vase with paper napkins (or put linen ones), a pie plate, a snack knife and fork, a teaspoon are served. The pie plate is placed to the left of the place where the dining or snack plate should be. The fork is placed on the left, horns up, the knife is placed on the right, with the blade to the left of the place intended for the dining or snack plate. A teaspoon is placed behind it. Snack plates are not put on the table, because breakfast dishes are served already laid on the appropriate plates (they must be served if a snack or breakfast dish is brought in a salad bowl or lamb, etc., since it is not customary to eat from such dishes).

For quick service in the afternoon at lunch a substitute plate is placed on the table and a snack bar is placed on it, a patty plate is placed to the left of it, a table fork is placed between them, and a table knife and a spoon (table or dessert spoon) are placed to the right of the plate; the glass is placed in front, behind the table knife. On the table there should also be a vase with paper napkins or linen napkins, which are placed on snack plates, spices. The distance from the edge of the table to the handles of the cutlery and the snack plate is 2 cm, and to the patty plate - 5 cm.

Snack or dinner plates are placed only when dishes are served in dishes from which it is not customary to eat.

During such a meal, it is allowed to use oilcloth on the table instead of a tablecloth or cover the tablecloth with a film.

When setting the table for a leisurely lunch or dinner a snack plate is placed exactly against the chair at a distance of 2 cm from the edge of the table, and on the left, 5-10 cm, a pie plate.

Between them they put a snack and dining fork with the prongs up, to the right of the snack plate - two knives: a dining and snack blade with a blade to the plate. Behind the snack plate, to the right, they put a glass; put a folded napkin on a plate.

Place salt and pepper in the middle of the table.

A vase of flowers is also placed in the center of the table. If the table is served for four people, an ashtray is placed on the corner or on the side facing the aisle.

An example of a full serving for evening service:

During the serving of dishes, the serving is supplemented depending on the nature of the dishes.

An indispensable detail when setting a table - linen napkins.

Depending on the nature of the meal, they are folded in various ways, bearing in mind that the napkin can be easily unfolded to wipe the lips or place it on the knees.

Hygiene rules are also taken into account: the less finger touches on the napkin, the better.

If, when serving, a snack plate is not put on the table, then a linen starched (do not put paper) napkin folded four times is put in its place.

For lunch, as well as a gala dinner, banquet, napkins are often folded in the form of conical caps: first, the napkin is folded in half, and then its lower end is tucked up, giving the shape of a cap.

Sometimes, for a festive table, a napkin is folded in the form of an envelope: first, it is folded in half, then the corners are turned up, turned over - and an envelope is obtained. They also use the "space" method. From the line of the napkin folded in half, its corners to the right and left are folded, forming an isosceles triangle. Then the napkin is folded in half, combining the corners of the base of the triangle. There are other methods of folding napkins: "boat" - for banquets, "fan", "tulip" - when setting a wedding table.

There are at least 40 ways to figuredly fold napkins.

Use of tableware for serving

To serve bread, toast, baked goods:

- for individual service - pie plates (diameter 175 mm);
- for group - bread bins, small dinner plates (diameter 240 mm).

In the absence of special bread vases, bread can be put on a snack plate for home meals or during buffet receptions.

For serving cold snacks:

snack plates (200 mm in diameter) - they are also used as coasters for salad bowls, etc.;
square salad bowls (size 240, 360, 480 and 720 ml) - for salads, pickles, marinades, mushrooms, etc. - from 1 to 6 servings;
trays, herring boxes 250 and 300 mm long, narrow - 100, 150 mm - for serving fish gastronomy, salmon, stellate sturgeon or natural sturgeon or with a side dish, herring, sprat, sardine, saury, etc .;
oval dishes (350 - 400 mm long) - for snacks from fish and meat gastronomy, banquet dishes (sturgeon in aspic, pike perch, etc.);
round dishes (diameter 300 and 350 mm) - for meat and vegetable snacks, canapes and banquet dishes; turkey, lamb saddles, etc.;
vases (diameter 240 mm) on a low leg - for branded salad (for at least 2 - 3 servings), as well as for fresh tomatoes, cucumbers or radish salads, romaine lettuce, etc.;
gravy boats (with a capacity of 100, 200 and 400 ml) - for cold sauces or sour cream from 1 to 6 servings.

When serving, snack plates are pre-arranged on the dining table, other types of dishes are used to bring snacks to the table.

For serving first courses:

bouillon cups (300 ml capacity) with saucers - for broths, mashed soups, as well as soups with finely chopped meat or chicken and other products;
deep dinner plates (capacity 500 ml, diameter 240 mm) - for serving soups in full portions; as substitutes for them, small dinner plates are necessarily used;
deep plates for serving soups in half portions (capacity 300 ml) - for soups; snack plates are used as substitutes for them;
soup bowls with lids for 4, 6, 8, 10 servings - used when serving family dinners (recently, a clay pot for special dishes, which is served with a deep wooden spoon and placed on a substitute plate, has also become widespread).

For serving second courses:

small dinner plates (diameter 240 mm) - for fish, meat, poultry, game, etc.;
round dishes (diameter 500 mm) - for poultry, game, vegetable dishes, cauliflower, chicken cutlets, etc.; on these dishes, the food is brought and laid out on plates, which serve the table before serving the second courses.
To serve dessert (sweet dishes):
small dessert plates (200 mm in diameter) - for pudding, Gurievskaya porridge, soufflé, etc.;
deep dessert plates (200 mm in diameter) - for strawberries with cream and other sweet dishes.

For serving hot drinks:

tea cups (capacity 200, 250 ml) with saucers - for tea, coffee with milk, cocoa;
tea saucers (diameter 185 mm) for glasses;
teapots for tea leaves (with a capacity of 250, 400 and 600 ml) - for serving;
topping kettles for boiling water (capacity 1200-1600 ml) - for serving;
bowls (with a capacity of 250 and 350 ml) - for green tea;
coffee pots (800 ml capacity) and black coffee pots for 1, 4 and 6 servings (100 ml capacity per serving);
cups (capacity 100 ml) with saucers - for black coffee, oriental coffee or chocolate (liquid) and express coffee;
milk jugs (capacity 200 ml) - for milk for coffee or tea;
creamers (with a capacity of 25, 50 and 100 ml) for 1, 2 and 4 servings;
vases - for jam, sugar;
sockets (diameter 90 mm) - for jam, honey, jam, lemon and sugar.

For serving fruits and confectionery:

small dessert plates (200 mm in diameter) - for apples, pears, grapes, watermelon, etc. (they differ from snack bars in a pattern depicting fruits; if they are not available, snack plates are served);
vases with a flat surface on a low leg (diameter 300 mm) - for round pastries and cakes;
pie plates - for serving confectionery.

Depending on the need, an appropriate number of patty, deep, small table, dessert, snack plates is provided.

There is no hostess who would not like to surprise the invited guests with her culinary dishes and feast. But in order for the guests to be completely satisfied with the event, the hostess must be able to sort and prepare the home table beautifully and correctly. Properly placed cutlery and treats produce the maximum effect on guests. What serving rules should any person know, as well as how to set the table?

Proper table setting is not only the arrangement of tableware, but also its decoration and decoration. Types of jewelry and dishes mainly depend on the upcoming holiday (birthday, wedding, family breakfast, lunch, dinner, etc.).

Basic rules of etiquette:

To quickly and easily cover the home table with a tablecloth, you need to place the folded fabric on the surface of the table, and then, lifting it by the edges, quickly lower your hands. Thanks to such actions, the fabric will lie evenly and beautifully.

Whether you are celebrating a birthday, or just going to have dinner with your family, in any case, the rules of etiquette for all situations are the same. Table setting should take place according to a certain order and rules:

Basic rules for placing cutlery

From the first minutes, it seems to any person that it is impossible to remember the placement of all cutlery and dishes. In real life, all these rules are quite simple and are designed to facilitate the serving process. Each cutlery is arranged in the order of its priority. So, the most extreme of the devices are needed for first courses.

Most often confuse the correct location of cutlery, so before using, you should carefully consider their layout.

Important elements in table decoration

Napkins are considered the most important items in table decoration. There are several types of napkins: linen and paper. The first type of napkins is used under plates with great depth, if there are no snack dishes on the table, or on legs. Paper napkins are usually placed in the center of the table at arm's length from the guest. For a special look, the napkin can be folded into some beautiful shape, such as a rose, a ship, a swan, or any geometric shape. If napkins are used not only as an additional table decor, then it is important that they easily and simply unfold into a regular shape.

Also, when serving, you need to remember about seasonings and additives in the form of spices. Salt and pepper must be on the table without fail. At the same time, you do not need to fill the entire spice dish, it is enough that you fill the spices in half of the container. If meat dishes are included in the banquet menu, then mustard and horseradish should also be present on the table.

Table setting at home

When the weekend comes, families usually gather in one common circle at home, and the hostess prepares many different dishes. During the meal, relatives communicate with each other and tell interesting news or stories. This is the best time to with table decoration and setting give the conversation a special coziness and comfort. So, even at home, you can easily create the feeling of a small holiday. If there are children in the family, then such a dinner, lunch or breakfast will serve as a good indicator of how to behave at the table, why various appliances were created and how to use them correctly.

Breakfast. Correct and cozy breakfast able to give a good mood to the whole family for the whole day. In order for all dishes to look beautiful and aesthetically pleasing, you need to follow some rules and instructions. To begin with, you should put plates with snacks and sandwiches on the table, and then cups with saucers and teaspoons. In this case, the cups are located in the middle of the table, at the optimal level from the person. If breakfast will include boiled eggs, then they should be served in a special stand with a high leg. Porridge is placed in a bowl with a deep bottom and placed on a plate for snacks. It is customary to put dough products on a wide dish, while honey, butter, jam or jam should be on the table. To use oil each family member should have a small knife nearby. Also, the table must be decorated with napkins. It will be better if the napkins are made in the same style as the heater for the kettle. Remember about salt and sugar on the home table.
Dinner. For lunch, first and second courses are usually prepared, sometimes dessert. So, to decorate the table for lunch, you will need use a lot more parting than for breakfast. For general dishes, you will need additional spoons, forks, as well as shoulder blades. Deep-bottomed plates and broth cups are placed on top of diners, and dessert plates are usually served towards the end of the meal, when the main courses have already been eaten and the dirty dishes have been removed. It is important to remember about the knives that you will need for fish or meat. For dishes such as zrazy, meatballs and cutlets, it will be enough to put one fork.
Dinner. Serving and decorating the table for dinner is similar to the morning. Pancakes, pancakes or a pie are usually prepared for a common dish. Plates for dessert are taken out immediately, and next to them, on the right side, are forks and knives. If the dinner has a romantic focus, then candles in special candlesticks are placed on or near the table.

For a festive meal, the hostess should prepare with special effort and take care of all the details that decorate the table. Here the main thing is not only the classic rules of table setting, but also the combination of colors, and the sense of style of the owners of the holiday.

What rules should be followed when setting a festive table?

Napkins and tablecloth. The color and color of things can be chosen at your choice, but it is important that both the napkins and the tablecloth are combined with each other. In this case, you can use the common white color or light shades of blue, cyan or green. For a romantic dinner, red, burgundy or pink tablecloths and napkins are the most suitable. It is better to construct unusual geometric shapes from napkins or simply roll them up in the form of a tube and decorate with a satin ribbon.
Cutlery and crockery sets. A banquet table will go well with dishes of an unusual shape: geometric shapes, beautiful curved handles. A set of snow-white porcelain dishes will look best on the table. If the tablecloth and napkins on the table are also white, then you should choose dishes decorated with a kind of border.
Candles. This table decor is well suited for wedding or romantic feasts; for a birthday, it is better to use candles only on the cake itself. It is also important to remember that candles must be placed in a special candlestick. It can have a narrow shape and a large height, or candles can be in bowls filled with special water and flower petals.
Bouquets of flowers. To harmoniously decorate the table with flowers, you need to choose vases of the correct shape and type. Tall types of vases are best used for birthday bouquets. For table setting, low vases will be more appropriate, which will not prevent guests from looking around. You also need to take into account the smell coming from the flowers, it should not be too harsh and should not interrupt the smell of the dishes.
Unusual compositions. Various fruit compositions will look beautiful and unusual on the festive table. Depending on the season on the street, you can decorate the table with spruce branches, mountain ash, cones, sea stones and sand. Such unusual compositions can later be used to decorate the house.
Table setting for a birthday. For a birthday for children, you should pick up plastic dishes and choose only those cutlery that do not have very pointed ends. The tablecloth for the table should be fun and colorful, you can choose the one that will show your favorite cartoon characters. Near unusual napkins, you can put a small gift next to it. If a girl celebrates her birthday, then various bouquets of flowers can be placed on the table. However, you should not overdo it with flowers, it is better to add more balloons or garlands. Also, near each chair there should be a sign with the name of each little guest, this will help to avoid various problems in the process of seating at the table.

Wedding table setting

Table setting for a wedding takes place in a special way. The color of the tablecloth and napkins that will decorate the table can be of any color. The main thing is to keep the entire wedding table setting in the same style and color. You should also take care of the plates with the names of the guests so that there are no difficulties with landing. Such things should be prepared in advance: it can be a cover with the name of the guest, an embroidered napkin, a piece of paper, or even a cookie decorated with an elegant inscription.

It is also a good way to decorate the interior of the table and complement the bouquets of flowers and the usual balls. t use beautiful ribbons. To do this, place the ribbons above the table or decorate the guests' seats with them.

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