How to arrange cutlery on the table. Table setting for various types of service. What unique compositions are needed

Indeed, it can arise, since in modern restaurants and cafes the table is far from always served in advance in anticipation of guests. If all the appliances are prepared, and you sit down at the table, where everything is already laid out, then the fork will definitely lie with the cloves up.

But if you came to a cafe or just waited for your turn at a table, then it often happens that the waiter cleaned the place just before you took it. Of course, he didn't have time for the table, perfectly placing the forks and spoons in the right place.

The fork is supposed to be held lightly, with the help of the index finger and thumb, slightly pressing it against the half-bent middle one.

In this case, the cutlery is often brought wrapped in a napkin. This is a sign that the fork is perfectly clean, and you can be sure that your meal is hygienic. If the fork is wrapped in a napkin, then it can be placed either upside down or down. Usually they are not visible at all, one can only guess from the outlines of the bundle where the teeth are. It turns out that putting the fork with its teeth down on the table is permissible only in one case: if it is served wrapped in a napkin.

Fork use

The fork is usually used as the main utensil for most dishes, with the exception of soups, and the spoon and knife act as auxiliary ones. But sometimes the plug also acts as an auxiliary device. For example, if you need to cut off a piece of meat, then take the fork in your left hand (in your right hand if you are left-handed, and in the future, all recommendations for left-handers should be vice versa), and the knife in your right. Then cut off a piece without spreading your elbows to the sides.

Further, you should also proceed according to American or European styles. The American way implies that you will still be the right hand. Put the knife on the edge of the plate, and then take the fork in your right hand, bring it to your mouth with the teeth up. In the European way, you can either continue to grip the knife in your right hand or not, but you will have to eat with your left hand. The fork, at the same time, is held with the tines down.

In the simplest case, the fork is placed to the left of the plate, and the spoon and knife are placed to the right.

If you break away from food for a conversation, then you can’t put a fork on the table, according to etiquette. And here it is just important whether you will hold it up or down with the teeth. There are two styles: American and Continental, or European. In American-style etiquette, the fork is held with the tines up, and in the case of European standards, the tines down.

Until you have finished the dish, it is not customary to put the fork on the table or on the plate. But if for some reason you still want to put the fork aside and finish eating later, then you can’t put the dirty appliance on the tablecloth. It is placed on the edge of the plate, diagonally. The direction of the teeth in this case is not important. If you want the waiter to replace your plate and cutlery, then put them on the edge of the plate in parallel so that, if you imagine the plate as a dial, the handles would be in the area of ​​​​the number 4.

The 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 reached an ever higher 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 table setting 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. Serving for breakfast does not require a large amount of dishes 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) Harmony of serving and table shape, chosen color scheme and interior of the establishment.

4) Displaying the national characteristics 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 of 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 should be in harmony with each other and with such elements of the appearance of the restaurant hall as curtains, upholstery of upholstered furniture, 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 dense soft base is placed under the main tablecloth in order to avoid the sounds of appliances knocking 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 tablecloth color depends on the nature of the upcoming event, the concept of the institution and its interior decoration. For everyday serving, you can use light plain coatings or with a pattern. If a dark-colored tablecloth is used, this obliges 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 a small size), for the main dish (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. In the 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 the size of the dishes intended for it.

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 made of 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. With its inner side, 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 the overall serving style. It is recommended to choose flowers that do not have a strong smell for table decoration, so as not to interrupt the aromas of 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 Antelme Brillat-Savarin said: “The right to enjoy a good table belongs only to man.”

Proper serving is always a sign of attention to guests, a way to create a festive atmosphere, as well as an indicator of the artistic taste of the hostess.

• In this material, we will consider the rules of informal serving, that is, those that are appropriate for receiving guests at home in everyday life and on holidays.
• Serving at home depends on the occasion, time of day, theme and menu, but in all cases the purpose of serving is the same - to lay out the dishes and cutlery so that it is convenient and pleasant for the diners to eat.

Based on this goal, the rules for table setting were invented. In everyday life, you need to observe all these canons only on the most solemn occasions, but once you have mastered their essence, you can set the table with your own hands for any occasion - from a romantic dinner to a family celebration of the New Year.

Before you get started, take a look at two sample table settings. As you can see, it is much easier to set a homemade festive table for guests than at an official reception!

So, how to set the table? We have compiled a step-by-step instruction in a certain sequence, describing each of the stages. In short, the most convenient procedure is as follows:

• Tablecloth - Plates - Cutlery - Glasses - Napkins - Decor (flower vase, candles, themed decorations).

Keep in mind that a few days before the event you need to resolve all organizational issues and prepare:

• Decide on the number of people, make a menu, put the tablecloth in order, check the quantity and quality of napkins, dishes, cutlery, think over the decor.

On the day of the reception, wipe all the dishes and cutlery clean, and then proceed to setting the table.

Step 1. First we lay the tablecloth

The main thing here is to make sure that the overhang of the tablecloth is no more and no less than 20-30 cm. A shorter overhang will look ugly, and a longer one will be inconvenient for those sitting at the table.

As for the color, you can choose either a win-win and traditional white, or lay any option you like, complement it with tracks and underplates as shown in the photo.

And here are examples of festive serving at home without a tablecloth at all.

Step 2. Arrange the plates

This part of the "serving" theory will be the most extensive. After all, the composition and combination of plates depends on the planned menu, the number of guests and the scale of the holiday.

According to the classic table setting rules, several plates can be relied on for one person:

• Substitute large plate (serving) - it is not necessary for a daily and everyday table, and some serving styles (for example, rustic) allow its absence. The photo below shows examples of serving with and without a substitution plate.

You may also need: a medium (snack bar), a small (pie or dessert) and a deep plate for soup.

• According to the canon, the type of deep plate depends on the type of soup. For a thick one, choose a wide one (photo on the left), for a light broth or cream soup - a bowl with or without handles (photo on the right). But this is just the rule that can be completely ignored.

As for the arrangement of plates, snack or deep plates are placed on the substitution plates, dessert and / or salad plates are placed on the left as shown in the picture on the right. This place can also accommodate a tea pair, a pie plate or, for example, a bowl for eggs on the occasion of Easter. The photo below shows options for festive serving and the composition of the plates.

• Plates should be placed at a distance of 1.5-2 cm from the edge of the table and at the same distance from each other;
• To prevent the snack plate from sliding on the coaster, you need to put a paper or textile napkin between them, as shown in the photo below.

Step 3. Place cutlery

Now let's move on to the layout of the devices. They are placed on the sides according to the number of changes of dishes (concave side to the table):

• To the right of the plates are knives and spoons;
• Left - forks;
• You can put a teaspoon on top.

Festive serving at home does not require a large number of special knives, forks and spoons. Most often, one knife, one fork and a couple of spoons (for soup and dessert) are enough.

But if necessary and desired, you can additionally set the table with special forks, knives and spoons, as shown in the following photo selection.

You can learn more about the rules for arranging devices in the next video lesson.

Step 4. We put glasses, wine glasses, glasses

Next, behind the plates, a little to the right, we put the glasses from largest to smallest. Glasses for water, red/white wine, champagne and/or a glass for juice, spirits and shot glasses are displayed depending on the drinks available and guests' preferences.

Step 5. Serve the napkins

For especially solemn occasions, napkins can be folded beautifully and artistically on a plate. For all other cases, there are no strict rules for serving napkins. They can be put in a glass of water, placed under a snack plate, put into rings, tied with a ribbon and decorated with decor.

If you set the table not for a holiday, but, for example, for dinner, then you can put napkins on the side of the plate under the forks as shown in the photo below.

Step 6. The final touch - the decor of the table

Hooray, almost done! It remains only to decorate the festive table with flowers in a vase and themed decorations. For the New Year, it can be cones, rosemary and spruce branches, for March 8 - flower buds, and for Easter - hares and willow branches. The topic of table decor should be given more attention in a separate article, but for now, let's take a look at photos of beautifully decorated tables in different themes and styles.

The ability to set the table beautifully and correctly is a prerequisite for a real hostess. Competent serving will always be appreciated by guests, and relatives and friends will be grateful for the attention and exquisite beauty. And today we will talk about how to properly serve cutlery for a gala dinner, a big breakfast and a tea meal. For greater clarity, the serving of cutlery is also shown in the photo.

Our main task today is to learn how to put it correctly when the table is set. And the basic rules of table setting will help us in this. In addition, they are all part of the etiquette:

• Serving begins with the selection of tablecloths. For special occasions, a white or plain tablecloth is better suited, for a tea table - a colored one. If a rectangular table is used for the celebration, then the tablecloth can hang from its long side by 15 - 25 cm. From the end, the tablecloth can hang longer. If the table is oval or round, the tablecloth can hang from all sides in the same range of numbers - from 15 to 25 cm.
• The main plate is placed exactly in the center of the intended place.
• All knives and spoons are on the right side of the plate. All forks are always on the left side of the plate.
• The knives are arranged so that the blade "looks" at the plate. The tines of the forks always "look" up. The convex part of the spoon touches the surface of the table.
• The bread (patty) plate is placed at the top left of the main plate, as the bread is taken with the left hand.
• Dessert devices (spoon, fork) are laid out in the upper part from the main plate. The handle of the spoon looks to the right, the handle of the fork looks to the left.
• Glasses are placed to the right in the upper part of the main plate and are set in order of height, from the largest and tallest to the smallest. The very first (closer to the center) is a water glass (always large in volume), then a champagne glass, a red wine glass, a white wine glass, a glass.
• The cloth napkin is located in the center of the main plate, or in the center of the bread (patty) plate.

Placement of cutlery for the main menu

Often, the main part of the celebration begins with such a serving of cutlery, where the menu will consist of a first course, meat and fish dishes, appetizers. In the figure, we showed how the main utensils should lie - a tablespoon, fork and knife. If the first dish is puree soup, then a special spoon is placed on top of the main plate with a handle to the right. The tablespoon is removed.

Arrangement of tablespoons, knife, fork and spoon for puree soup

If the menu includes fish dishes, then the fish pair is laid out in the same sequence, on the right of the main plate, the fork on the left. A fish knife has a wide blade in the form of a spatula, a fish fork has a special notch in the middle of the teeth.

The location of the knife and fork for a fish dish

A snack pair, consisting of a fork and a knife, is placed according to the same principle: the knife is on the right, the fork is on the left. Pay attention, closer to the plate is the main knife, then the fish one, then the snack one. Forks are arranged in the same sequence. Closer to the edge of the plate is the main fork, a fish fork, and a diner nearby. The tablespoon is between the fish knife and the diner.

Snack knife and fork location

A sandwich knife (for butter, pates) is placed on a bread plate. A dessert pair and a teaspoon are placed at the top. Moreover, the handles of the spoons look to the right, and at the fork to the left, in such a way that it would be convenient to take them - the spoons with the right hand, the fork with the left hand.

Location of sandwich knife and teaspoon

Serving for a big breakfast with hot dishes

Let's analyze the situation with fried eggs and toast, although instead of it there may be porridge, for which you will need a different shape of the plate and an additional tablespoon. placed in the center of the intended location. A bread (pie) plate is placed at the top left, its size is usually 18 cm in diameter. A tea (coffee) pair is placed at the top on the right side. Please note that a teaspoon is placed on the edge of the saucer, a sandwich knife on a pie plate.

Location of hot breakfast appliances

Serving for dessert and tea

Often a friendly or business meeting at the table ends with tea. This is especially true of holidays and warm, family evenings. Serving cutlery for the "tea" table is simple. Individual items of utensils are arranged in a certain order. The dessert plate often has a diameter of 23 cm and is placed in the center of the intended place. A cake fork is placed on the plate, which has a characteristic thick clove. placed on top of the plate and on the right in such a way that the handle of the cup is turned to the right. The spoon is placed on the edge of the tea saucer.

Placement of devices for the "tea" table

In conclusion, I would like to write that it is important not to overdo it with this matter. After all, a table that is too heaped up with unnecessary appliances always causes inconvenience and awkwardness. Therefore, it is important to know the exact menu when you have to serve the table with cutlery. As a rule, tea, coffee and desserts are served after the main courses.

Sometimes it makes sense to set the table again for a tea (coffee) meal.

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

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

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

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

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

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

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

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

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

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

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

What is for what?

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

Plates

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

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

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

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

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

Glasses

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

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

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

What and how to use?

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

Placement rules

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

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

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

Plates

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

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

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

Spoons and forks

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

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

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

Glasses

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

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

Does color matter?

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

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

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

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

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

Decor

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

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

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

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 a round table, it is worth using only the most necessary appliances. 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, toys, balloons or figures of cartoon characters are well suited as decor for a child. If the table is made out for a young girl, then it would be appropriate to use fresh flowers, original multi-colored glassware 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.