Is it permissible to put cutlery on the table. Table setting: the correct arrangement of cutlery. Tea table setting
Proper table setting is a true art. Noisy feasts, dates and ordinary dinners are more pleasant to spend not only with relatives and loved ones, these days are also remembered thanks to the surroundings.
Table setting at home is not an easy task. Not only treats are important, but a special imprint on the owners of the apartment is left by the serving of the dish and the perfect table, which is the decoration of the holiday.
rules
Every housewife wants any feast to be perfect, and the setting of the festive table plays a huge role in this.
Before proceeding with it, you should prepare the menu. After all, there are many different plates, appliances and other devices with which the life of a modern person is facilitated.
Rules:
- Buy a set of dishes. The table looks more beautiful and pleasant if the plates, knives, forks and glasses are the same, and not scattered.
- Measure your furniture. One person needs to allocate 80 cm of space. Think for yourself, because it is not very convenient to beat with elbows and push while eating. I want some peace and tranquility.
- Necessarily . It doesn't matter if they were washed after the previous use. When they are not in use, they become covered with a layer of dust and become dull. To make the cutlery shine and encourage you to eat something, be sure to wash them and wipe them with a dry towel.
- Buy napkins. This is a required item. It's great if they look like a tablecloth.
- Dishes and cutlery are always arranged in the order in which dishes are served.
This is the initial preparation. Then you can buy decor items. The main thing is to prepare the main dishes and cutlery.
Tablecloth
The tablecloth is the basis of serving. It should be functional and practical, as well as complement the interior.
In many houses, tablecloths for festive dinners are bought separately, and on the one hand, this is correct.
First of all, focus on the shape, then on the material and color. Festive tablecloths are not necessarily white, they can be matched to the interior.
The tracks are popular. They can be placed alone or on top of the tablecloth. Bright colors are perfect for picnics and holidays.
White tablecloths quickly get dirty, but they can be supplemented with a path to match the color of the chairs, and you can buy the same shade of napkins. Consider that the festive mood has already appeared.
For table setting, tablecloths of neutral colors are also used, for example, beige, light brown, white, or they look at which color in the interior comes across more often.
It should not be used only for celebrations. The holiday should never leave your home, and this is possible when choosing the right tablecloth.
When choosing between practicality and beauty, give preference to the first option. Thank you later.
Dishes
There are about 35 types of plates and you can get confused in such a huge number.
For a celebration at home, it is not necessary to buy all 35 types, these are enough: soup, creamer, herring, large and small flat, for meat, deep and shallow dessert, pie.
To make the table setting look perfect, these 7 plates will be enough. The main thing is cleanliness and brilliance.
Location rules:
- Plates are placed in front of the chair.
- They should be located at a distance of 2 cm from the edge.
- To the left of the serving plate, they put a pie plate (it’s just called that, in fact, not only pies and pasties are put in it, but also bread). It is located at a distance of 10–15 cm from the main group.
- Place the serving and pie plate in several ways. The first - is on the same line in the center, or along the upper edges.
- Paper napkins are placed under them so that they do not slip on the tablecloth.
- Inside the serving room, they put a plate for the main course, and a snack bar in it. If there is puree soup for dinner, a soup-type appliance is served, if the broth is a cup. They are placed between the serving and snack plate.
- Put in a pie for butter.
As you can see, following the rules of table setting, you can quickly put everything in its place. And in order not to forget how to do it correctly, take a photo after the arrangement.
Devices
Table setting at home does not end with plates. Perhaps this was the most simple. Devices are much more difficult to properly place in their places, and most people forget, so they make cheat sheets.
There should be spoons, forks and knives, depending on what kind of food the hostess will serve. For fish and snacks, only a knife and a fork are put, and they have different shapes, and it will be difficult for people who do not know to get into this rut.
There are also dessert types of cutlery.
To make it easier when serving, remember one tip - forks, knives and spoons are arranged from largest to smallest from the plate. It remains only to remember in what order to arrange them for lunch.
What is the correct table setting in the house?
Having understood this issue in more detail, every lunch and dinner will turn into a pleasant pastime, and not just the absorption of food.
Serving cutlery is arranged in the following order:
- To the right of the plate are knives (for the main course, appetizers, fish), then put a spoon for soup and forks (for spaghetti, crabs and lobsters, snails, seafood).
- On the left are forks for the main course, appetizers and fish. Then put in a spaghetti spoon.
- From above - dessert knife and fork, dessert spoon, teaspoon, coffee spoon.
- There is a butter knife on the patty plate.
This is the order in which cutlery is arranged for serving for the holiday.
Spoons are always to the right of the knives, the blade of which should look towards the plate, and not vice versa.
You can remove some cutlery if they are not needed, but follow the order.
Table setting may vary depending on the dishes prepared.
Glasses
To complete the festive table setting, only glasses are missing, which are also arranged in a certain order.
For festive tables, you may need brandy glass, flute champagne, a glass for red wine and white wine, under Martini, a liqueur glass, highball, old fashion (whiskey), a shot glass and a beer mug.
All do not arrange. The number of glasses depends on what drinks the hostess will serve to the guests.
There should not be any problems with their placement, because in fact it is as easy as shelling pears. The only rule is that each drink has its own, even for water.
According to the plan, it is necessary and according to the rules of etiquette, glasses are placed on the right side diagonally from the serving plate and parallel to the pie plate.
To serve any table, be it a holiday, ordinary family gatherings or a romantic dinner, it is not necessary to arrange them in height or volume. Glasses are placed arbitrarily, as long as the distance between them is respected, about 8 cm.
Home table setting allows some differences from the restaurant. It is not necessary to look impeccable in the eyes of the guests regarding this part of the reception. Many do not even put a knife next to the plate.
Napkins
You need to thoroughly prepare for your birthday, especially if it's an anniversary. On this day, every self-respecting hostess is ready to do anything, if only the guests and the birthday boy would have a good time.
And the first main task is table setting, because there can be a lot of them (for example, for taking main courses, snack and dessert). Regardless of how many there will be, the rules of etiquette must be observed. And the last thing is to put napkins.
The stores sell special coasters for them, but it does not look as beautiful as the swans or flowers made from them.
Cloth napkins are an indispensable attribute of any holiday. This is not decoration, but a necessity. Do not put towels in the corners, which will spoil the whole look of what you have been working so hard on.
Each guest should have an individual napkin, which is beautifully laid out on a snack plate.
There are many ways to fold them for table setting so that they look unwrinkled and fresh when opened.
The most common method of folding napkins is "Roll". It is necessary to fold it in such a way that a rhombus forms. Then we twist the left and right corners to the center with rolls. We fasten it with a beautiful ribbon, tying it into a bow. That's all.
Another easy and original way of folding is called a “handbag”. Lay out a rectangular napkin on a horizontal surface, grab the edge that is closer and fold it in half. Next, the upper left edge of the first layer is folded to the center. Do the same on the right side. It turned out a triangle, which is bent down in a straight line slightly below the middle of the main canvas. The same is done with the second upper part of the napkin. It turns out a bag.
This is how easy, simple and beautiful you can lay out napkins. In this case, no decoration is required anymore.
It is good if the color of the napkins matches the color of the tablecloth for table setting.
Spices
Don't forget the spices. Everyone has different tastes, so be sure to have salt and pepper in special containers.
Additionally, you can put various sauces, mustard and other spices and seasonings. It all depends on what dishes the hostess has prepared.
Decor
A good impression should remain not only from the serving, but also from the decor. For this purpose, they use vases with flowers, floating buds in a transparent bowl or glass, small vases with a flower near each place.
Decor with candles is more suitable for romantic dinners. Such an evening becomes intimate.
Candles fill the room with a cozy and relaxing atmosphere. They buy beautiful candelabra, candlesticks or small candles that can be placed throughout the apartment to create a more intimate and romantic atmosphere.
For children's holidays, characters from cartoons and fairy tales, bright drawings and colorful dishes are used as decor. Be prepared for the fact that many children are a big commotion in the house, so use plastic utensils, except for forks, knives and spoons of course.
Many ideas can be found. Just ask the child what he would like.
Secret signs
Equally important are the rules of conduct. First of all, it's posture. A confident person will not slouch. Elbows during the meal can not be put on the table, they are pressed to the sides, and hands are placed on the sides of the plates.
There are also signs that are used during meals. In ordinary families, secret signs are practically not used, but many want everything to be perfect.
Device language:
- If the fork is lowered with its teeth down and lies on the left side, and the knife is on the right, then the person will return to eating.
- If it lies vertically, and the knife is horizontal, this means that the person is waiting for the next dish. Most often, such a sign is used in restaurants, and at home everyone is used to talking.
- When a person has finished eating, there is also a special sign. He places the cutlery vertically.
- If they lie horizontally and are turned to the right with a point, the guest liked the treats.
- The tines of the fork lie over the blade of the knife - pause.
- The tip of the knife between the tines of the fork - the guest did not like the treat.
These are simple and elementary rules of etiquette that will save the guest from praising food, or vice versa, if they didn’t like anything and want to criticize it.
There is nothing complicated in serving and the rules for using the appliances. Doing this regularly, you will be able to master all the subtleties of the correct setting of the table.
The success of a festive lunch or dinner largely depends on the ability to decorate the table beautifully and correctly, to create maximum comfort for all those 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 the best sense of the word, and turn family holiday dinners into a special pleasure.
The general rule for arranging dishes is very simple - plates and cutlery should 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 devices are 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 butter is served with bread, then a small butter knife is placed on the bread plate, which should be located to the left of the fork. Classical rules suggest no more than three cutlery on the table at the same time, so if your gala dinner consists of ten courses, you don’t 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, you can provide a small table on which clean plates, spare cutlery, napkins, extra bread and other necessary things will be 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 of the 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, is that 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 ordinary cling film - this will keep them fresh before 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 for 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:
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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 slightly 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 from the 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.
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According to cookbook.rin.ru and wwwomen.ru
The main thing here is to figure out which cutlery is intended for what and in what order they should be placed according to the rules of etiquette. This must be done by all means, because getting confused and putting an ordinary one instead of a fish utensil is completely undignified!
Where does table setting begin?
Serving begins with the choice of cutlery. And their choice is curled from what dishes you plan to put on the table.
Even if you are supposed to change dishes ten times, you should not be scared, and even more so, you should not try to cram all the available appliances in the house at a time, as they simply change during the play.
We ate lunch - we remove the dinnerware and take out the dessert set. Or fish, or fruit, or tea. It doesn’t matter, the main thing is to understand, to choose the right devices for each stage of the feast and arrange them according to the rules.
After you have decided, you can set the table with a beautiful tablecloth, under which it is advisable to put some kind of fabric so that the dishes do not knock when you put them on the table.
Immediately put additional serving devices on the tablecloth, which are chosen depending on the type of dishes. You can find a sample list of them below.
And after that, you need to put the main appliances on the table. But for this it would not hurt to know exactly which of them serve what. Read the next block, and you will be aware of the matter, we have described everything in as much detail as possible.
All types of cutlery: what they are for
spoons
| Tablespoon | Served with soup, has an oblong shape | |
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bouillon spoon | Dining room size but round |
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Dessert spoon | Served for desserts that do not require cutting, that is, not cakes and pies, but mousses, puddings, etc. |
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Tea spoon | For tea, it's clear to everyone |
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coffee spoon | For coffee |
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ice cream spoon | This spoon is small, like a coffee spoon, only with a long handle. |
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salad spoon | They put it in a salad bowl so that everyone can put a serving on a plate. |
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Caviar spatula | Small spatula, often shell-shaped |
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Spatula for pâté | Designed for shifting the pate on a plate |
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Scoop spoon for sugar bowl | No comments |
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Spoon - scoop for sauces | Put them in saucepans |
Forks
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dining fork | For any second courses, except for fish |
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dessert fork | For cakes and other hard desserts |
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fish fork | For fish |
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spaghetti fork | The fifth prong makes it easy to hook long pasta |
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Fork for sprats | A fork with four prongs and a bridge is placed in a common saucer so that guests can put sprats on their plate |
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Crab and seafood fork | Two-pronged fork, which is convenient to eat oysters, crayfish, crabs and snails |
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lobster fork | Fork with two small prongs and a long handle, served with lobsters and lobsters |
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Fork for oysters and mussels | Its left clove is wider than the other two and with its help it is convenient to separate the meat from the shells |
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Fork for herring | A small fork with two prongs that curve out to the sides. Used to serve herring, not food |
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salad fork | Placed in a common salad bowl |
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Cocotte fork | Fork with three prongs for mushroom julienne |
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lemon fork | For slicing a sliced lemon |
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olive fork | Very handy fork, shaped like a spoon with a hole |
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fruit fork | With three prongs, served with fresh, sliced fruit. Can be replaced with a regular dessert fork with four prongs |
Knives
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table knife | For second courses, except for fish |
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Snack knife | For snacks of any type |
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meat knife | Knife with teeth. It is placed in a common dish, on which a large piece of meat is served (whole pig, chicken, ghoul), in order to ensure that everyone can cut off the desired piece for themselves |
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fish knife | You can’t confuse it with anything, it has a curly shape - a spatula |
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cheese knife | Has two teeth bent up, used for cutting cheese |
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butter knife | A small knife with a round blade, which is placed in a common butter dish |
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fruit knife | Served if there are unpeeled fruits on the table (apples, oranges, etc.) |
Forceps
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Ice tongs | Placed in a shared ice bucket |
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Pastry tongs | Put on a dish with sliced cake or cookies |
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Asparagus tongs | Asparagus tongs. They are very convenient to grab asparagus. |
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salad tongs | Located in a common salad bowl |
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Spaghetti tongs | Needed if a common dish with spaghetti is placed on the table |
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Lobster tongs | Served with a special fork, each guest separately. Used to break pincers |
Dishes
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Dinner plate (deep and shallow) | This is for lunch, two are served at once, if a change of dishes is provided. Deep is placed on top |
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Snack plate (deep and shallow) | Placed next to the dining room |
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Dessert plate (deep and shallow) | Served separately when the dessert table is set |
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patty plate | It is placed next to the dining room, bread and buns are placed in it. |
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fish plate | Has an oval shape. She is served a table only if each guest is served a whole fish |
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Chill plate | For mushroom julienne |
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Serving plate | Rarely used in classical serving. Basically, they are placed where the buffet is served, so that you can pick up several different dishes at once. |
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salad bowl | It comes in different sizes, from large to small. Placed on a shared table |
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Herring | Oval plate for cutting herring |
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egg plate | Plate with ears for serving fried eggs |
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Saucer | Served with tea or coffee cups |
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Socket | Container for jam, honey, condensed milk. Served to each separately |
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Kremanka | It serves mousses, ice cream and jelly |
Glasses and glasses
 | Champagne glass | There are two types and you can choose any of them |
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Red wine glass | Always slightly wider than for white |
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White wine glass | Thinner and lower than for red wine |
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Port wine glass | small glass |
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Liquor glass | A narrow small glass, more like a glass |
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Cognac glass | It happens to be convex, with concave edges - this is for an ordinary skate. But for cognac of the highest class, glasses are served with outward-curved edges and a smaller size. |
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martini glass | Triangular glass, familiar, probably, to everyone in the world |
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whiskey glass | Plain round and low glass |
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A shot glass or shot glass for vodka | There are completely different, mostly 50 grams |
Cocktail glasses
cups
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tea cup | Served with a saucer and spoon |
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Espresso coffee cup | The well-known "thimble" |
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Cappuccino coffee cup | Tall transparent cup with handle |
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Glaze coffee cup | Trapezoidal cup |
Additional serving utensils
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Dish | For second courses that do not need to be served hot |
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Sheep | Dishes with round lids, for hot second courses |
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Tureen | Put on the table necessarily if a second course is expected |
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Champagne bucket | Must be filled with ice |
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Ice bucket | Served if guests drink whiskey or cocktails. There should be ice tongs on the edge |
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Fruit bowl | For unpeeled fruits |
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Teapot | For brewing tea |
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coffee pot | For coffee brewing |
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Jug | For water, juices, compotes |
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Decanter | For vodka, wine |
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Cutlery coasters | They are placed next to the plate, and cutlery is laid out on them. |
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Napkin rings | A cloth is passed through them. |
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napkin holder | Placed in the middle of the table |
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butterdish | General, placed in the middle |
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caviar | Usually in the form of a shell, complete with a caviar spoon |
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Pashotnitsa | Stand for soft-boiled eggs |
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salt shaker | Comes with a special spoon |
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sugar bowl | Comes with a sugar spatula |
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gravy boats | Complete with special sauce spoons |
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Milkman | It is set for each guest if coffee or tea with milk is served. But, if the table is served by a service in which there is only one milk jug, then general use is allowed. |
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horseradish | For horseradish, mustard and other hot sauces. Comes with a special spoon |
Table setting: exemplary schemes and photos
Now that you have figured out what kind of dishes you need, look at the diagrams for arranging all this on the table.
This is how the table is served for breakfast:
Lunch serving is the most difficult, look and remember the order:
And this is how the table is set for serving dessert:
Here is a typical table setting with fish dishes:
In conclusion, I would like to say: etiquette is a delicate matter. And we, after all, are not counts to follow all these rules.
If you do not have any device, do not fool yourself and do not be upset!
Most likely, guests are also not aware of how everything should be in reality, because not even all restaurants observe the correct arrangement and not all cutlery is available.
A beautifully decorated table is the visiting card of the hostess. The first thing to consider when decorating a festive table is, of course, the theme, the purpose of the holiday. The festive table for a children's holiday will be somewhat different than for an adult holiday; New Year's table decoration will be different from decoration Easter table etc.
How to decorate and arrange a table for a holiday?
Decor and table setting
In order for your holiday to become the best and most interesting, it is not enough just to have delicious and varied dishes. You will also need to properly decorate the room, table, dishes, utensils, then dress up yourself ... And the most important thing is to convey a sense of celebration to your guests. And therefore, when they come to visit you, they should see the best, most beautiful and uniquely decorated table. Is it possible to do without a snow-white tablecloth, without intricately folded napkins, name cards, menus, candles, etc. when decorating a table?
❧ Each hostess will decorate the festive standing, trying to make it as good as possible. The main thing is not to overdo it: a huge number of different trinkets on the table will only annoy.
Before setting the table, decide in what style you want to do it. The choice of style depends only on the availability of dishes and tablecloths of this style. And the dominant role still belongs to the dishes, since it is easier to pick up a tablecloth for dishes than vice versa. For example, if you are a happy owner of a crystal service, then you should set the table with a “ceremonial” white starched tablecloth, starched napkins and beautiful sophisticated bouquets in crystal vases. And if you have porcelain dishes, then you can fantasize endlessly with it, since you can choose tablecloths of any shape and color, as well as a variety of accessories for it.
Table setting. rules
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Festive tablecloths and napkins .jpg)
Interesting napkins, colored or snow-white, folded into original figures, will give the table a special solemnity. Therefore, when choosing accessories for the festive table, you must determine what color they will be: the same color as the tablecloth, or shade and complement it. The main thing - do not forget that the tablecloth and dishes should go well with each other. If you have not yet purchased a suitable tablecloth for a table or tea set, then take your time - it can be made from an ordinary plain linen. Such a tablecloth will go well with any tableware, even plain colored ones. A bright “floral” service looks especially good on a plain tablecloth if the color of the tablecloth resonates in its design. If desired, you can decorate a plain tablecloth with a silk ribbon. This will give originality to your table, especially if the color of the ribbon matches the color scheme of the service. But for a coffee service, made with special elegance, a tablecloth and napkins decorated with simple lace are suitable. You can also give new life to an old tablecloth by topping it with beautiful tulle or sheer fabric with lurex.
Piquancy to your table can give paper napkins, designed in a special way. There are several interesting ways to fold paper napkins. Now on sale there are a wide variety of napkins of various colors and with any pattern, so you can easily pick up napkins on the theme of the celebration. There are special holders for paper napkins, which are usually included in large sets. If you found only white (or colored plain) napkins, then they can be arranged as follows: for example, roll shapes from them: rolls, triangles, “fans”, etc. For napkins designed in this way, if there are no special holders , use a glass or crystal goblet.
Options for using napkins in table setting
More complex napkin folding options (step-by-step napkin folding patterns)
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Simple, but no less original options for using napkins.
In this case, napkin rings are used, as well as flowers (live, artificial), ribbons, ribbons, snowflakes and other accessories.
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Candles and candlesticks in the festive table setting
Burning candles on your table will add a special, romantic note to the holiday atmosphere and decorate any event. By the way, do not replace full-fledged lighting with candles: the festive table should be well and brightly lit. With poor lighting, your guests may get bored, in which case the holiday will be ruined. .jpg)
The color of the candles must necessarily match the rest of the table accessories (in the same range as napkins, plates or wine glasses). White candles will add special solemnity to your holiday, and red candlesticks decorated with spruce branches will decorate the New Year's or Christmas table. At the same time, you can arrange candles in different ways: put them in a flower arrangement, or install them in candlesticks between bouquets, arrange candles in small groups, and also screw them to flower holders so that the candles rise above the bouquets.
And you can arrange candles in various candlesticks, which can be made of a wide variety of materials: metal, glass, porcelain, ceramics, wood, etc.
❧ At the same time, remember: the candlestick should be combined with the dishes: do not put a ceramic candlestick served with crystal on a standing position.
If you don't like how the candlesticks look on your table, put the candles in low cups, where you can even pour water - it will look especially impressive. If you want to enhance this effect, then “serve” to the table a deep tray filled with water, on which a whole “sea” of candles can fit.
Candlesticks come in a variety of sizes and shapes. They also come in various heights. According to etiquette, it is customary to put long candles in low candlesticks, and low candles in high ones.
And in order for the candles to stand evenly in the candlestick, they must be burned from the ends or placed in hot water, and then, when the ends of the candles become soft, put in the candlestick nest or pricked on its metal needle.
You can also make beautiful compositions from candles. For example, having fixed two, three or four candles of different sizes in a clay bowl, water is poured into the container, and the space around the candles is decorated with various fresh or dried flowers - and before you is an original "floating" flower arrangement, which is enlivened by the fire of candles reflected in the water.
If you want to somehow decorate the table in a special way, then place small candles in low candlesticks near each guest’s device, as well as boutonnieres and name cards that will fit well into the overall composition.
Usually candles are lit before the arrival of guests and left to burn throughout the evening. However, you should not turn off the general light at the same time (this can only be done at the end of the evening in order to pacify the guests after a fun celebration).
And finally the owl t: in order for the candles to burn longer, before the holiday they should be placed in the refrigerator for several hours.
Options for using candles in the decor of the festive table
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Decorating with fantasy
Additional elements of table decoration will help create a special holiday atmosphere, they will also give a topic for conversation and make the feast original. As such elements, you can use all kinds of things and objects. For example, you can beautifully lay out large lettuce leaves on the table and sprinkle spices on them - this decor method will refresh the table and eliminate the need to put salt and pepper shakers. The coffee table can be decorated with scattered coffee beans and chocolates laid out on carved paper saucers. .jpg)
Interesting, touching and cute silk ribbons look on the table. They are selected depending on the color of the dishes or flower arrangements. Given the space on the table, the ends of the tapes can be made freely falling or fastened with wire. Ribbons can be put from bouquets to devices, creating intricate lines, rings, but they should not touch the water in vases with flowers.
At parties, the festive table can be decorated with various silver figurines: as a rule, these are figurines in the form of birds, flowers, etc. Large figurines are placed next to flower bouquets or along the edges of the table, small ones near each device.
The word "serving" comes from the French servir, which means serves and has two meanings:
- Preparing the table for breakfast, lunch, dinner, tea (placement of dishes in a known order),
- A set of items intended for this purpose (dishes, table linen, etc.).
Table setting is one of the main elements of the interior of the hall and is of great importance for creating a good mood among guests.
The main requirements for table setting at the present time are as follows: simplicity, practicality, its coordination with the interior of the hall, compliance with the food served. Along with this, much attention is paid to the aesthetic orientation of the table setting: the shape, color, design of dishes; the color of the tablecloth and napkins; compliance with its theme of service, the use of national characteristics, etc.
Table setting, as well as the process of serving guests in general, is solemn and multivariate, but it is based on general rules that are determined by the national organization of labor of the service personnel, as well as the need to provide maximum convenience to consumers.
Basic table setting rules
Table setting is carried out in a certain sequence: the table is covered with a tablecloth, then plates are set, cutlery is laid out, glasses, napkins, spice devices (menage) are placed. Each serving element must have a specific place on the table.
Covering the table with a tablecloth. This operation is performed so that the smoothed central seam of the tablecloth is located on the axis of the table and both sides of it are at the same level from the floor.
The edges of the tablecloth should fall equally on all sides by at least 25 cm, but not lower than the seat of the chair. A smaller descent gives the table an unaesthetic appearance, a larger one is inconvenient for those sitting. The corners of the tablecloth should go down along the legs of the table, closing them, and be at a distance of 35–40 cm from the floor.
When the table is set with two tablecloths, the first is laid on the far side of the table (in relation to the main entrance to the hall), the second is placed on the first side, on which the edge was previously tucked inward so that an even line forms.
Table setting with plates
Depending on the type of service, a small dining, snack or dessert plate is placed opposite the guest's chair. The distance from the plate to the edge of the tabletop should be approximately 2 cm. The emblem or design, if any, on the plate should face the guest.
When serving a banquet, a snack plate is placed on top of a shallow dining room. In this case, it is advisable to lay a napkin between them, but in such a way as not to cover the emblem.
A patty plate is placed on the left side of the main (small canteen or snack bar) at a distance of 10-15 cm from it, depending on the number of appliances (forks) that are to be laid in the future.
There are various options for placing a pie plate in relation to a small dining room or snack bar.
When placed on the table, the plate is taken with the thumb and forefinger, which are pulled in one direction along the side, the remaining fingers only support it.
Table setting with cutlery. Cutlery is placed to the right and left of the central (small canteen, diner or dessert) plate: knives are placed on the right, blade to the plate, forks on the left, prongs up.
Table setting begins with knives
They must be laid on the right side of the plate, placing in the direction from left to right: the tablevyy, fish, snack. It is customary to stack forks on the left side of the plate, placing them from right to left: canteen, fish, diner. The guest in the process of eating uses the appliances in the reverse order.
The butter knife is placed on the right side of the patty plate. A tablespoon is always placed on the right side, with the indentation up.
Dessert devices are placed behind a plate (small canteen or diner) in the following order (from the plate to the center of the table): knife, fork, spoon. When setting the table with a dessert plate, dessert devices are placed to the left (fork) and to the right (knife) of it. Often, when serving, only one of the dessert devices is laid or in pairs - a spoon and a fork, a knife and a fork. The devices are placed at a short distance from the plate, and next to each other, but so that they do not touch.
At a distance of 70–80 cm (from the center of the main plate), the following guest places are served.
Table setting with glasses
Glasses are installed last, holding them by the leg or by the bottom edge. The glass that is placed first is called the main glass. This is usually a water glass and can be placed in the center behind the plate or moved to the right until the line where the top edge of the plate intersects with the end of the first knife.
Then set the rest of the glasses. At the same time, there are three ways to arrange them: in length, in a semicircle and in a block, but with any of them, you must adhere to the following rule: lower glasses are placed in front of high ones (the principle of “organ pipes”). This makes pouring drinks easier.
Today there is a tendency to reduce the number of glasses. Even at the most solemn dinners, one glass (universal) or two is placed - a glass for water and a glass for wine (universal). All subsequent glasses are served additionally, if necessary, to the corresponding dishes. A glass of beer in homes is usually placed with appliances, but in restaurants they are served only on request.
Table setting with napkins
Linen napkins are placed on a snack or dessert plate, paper napkins are placed in special coasters and vases. It is possible to place a napkin on a pie plate or directly on a tablecloth between appliances (knife and fork). Various options for folding napkins are shown in Figure 1.
1 - envelope, 2 - book, 3 - "into space", 4 - cap, 5 - crown, 6 - umbrella, 7 - double crown, 8 - cap
Figure 1 - Options for folding napkins
menage
In conclusion, salt, spices and seasonings are placed on the table. During daytime mass service, salt and pepper can be placed on the table. In other cases, it is recommended to put only salt when serving, the rest of the spices and seasonings are served with the corresponding dishes or at the request of consumers.
Characteristics of different types of table setting
Preliminary table setting. Done before guests arrive. Daytime service (breakfast, lunch) includes snack and pie plates, cutlery (knife and fork; knife, fork, spoon) cutlery, wine glass, linen napkin, spice set.
In the evening (dinner), it is necessary to supplement the serving with snack utensils, remove a tablespoon. You can put dessert cutlery.
When setting the table for serving tea or coffee, the tea (coffee) saucer is placed to the right of the main plate at the level of its upper edge. The cup is placed on the saucer with the handle to the right. A tea (coffee) spoon is placed on a saucer to the right of the cup, parallel to its handle.
Additional table setting. It is carried out at the time of serving guests after receiving an order for a particular dish. It may include all necessary tableware, cutlery and glasses for serving ordered dishes.
Service methods
Depending on the contingent of serving guests, class and equipment of catering establishments (restaurants, bars), various methods of service are used. The most common are the French, English, American and Russian service methods. With all methods of service, the labor of waiters is used.
French service.This type of service is common in haute cuisine restaurants, where it emphasizes the elegance of the service. French service is considered the most impressive and expensive in the world. A large dish with food laid out on it is shown to the guests. This takes into account the visual perception of a beautifully served food by a person, which undoubtedly stimulates the appetite.
Approaching from the left side, the waiter puts the food from the dish onto the guests' plates. The French type of service can be used both when serving individual guests and a large company.
English service(service from a side table). In this method, the waiter places food on the guest's plate on the side table, then serves it from the right side. This type of service is labor intensive, so it is only recommended to serve a limited number of guests (4-6).
American service.Food is prepared and served on plates directly in the kitchen. The waiters carry and arrange the plates to the guests. This type is popular due to its simplicity and efficiency.
German service.The food is laid out on a large dish and placed on the table at a distance accessible from the guest so that he can serve himself.
Russian service. Food is brought on a service platter. The waiter in front of the guests divides it into portions, then the guests themselves lay out these portions on plates.