Correct table setting. Placement of cutlery on the table - how to properly serve cutlery. Dessert types of cutlery

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
	bouillon spoon	Dining room size but round
	Dessert spoon	Served for desserts that do not require cutting, that is, not cakes and pies, but mousses, puddings, etc.
	Tea spoon	For tea, it's clear to everyone
	coffee spoon	For coffee
	ice cream spoon	This spoon is small, like a coffee spoon, only with a long handle.
	salad spoon	They put it in a salad bowl so that everyone can put a serving on a plate.
	Caviar spatula	Small spatula, often shell-shaped
	Spatula for pâté	Designed for shifting the pate on a plate
	Scoop spoon for sugar bowl	No comments
	Spoon - scoop for sauces	Put them in saucepans

Forks

	dining fork	For any second courses, except for fish
	dessert fork	For cakes and other hard desserts
	fish fork	For fish
	spaghetti fork	The fifth prong makes it easy to hook long pasta
	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
	Crab and seafood fork	Two-pronged fork, which is convenient to eat oysters, crayfish, crabs and snails
	lobster fork	Fork with two small prongs and a long handle, served with lobsters and lobsters
	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
	Fork for herring	A small fork with two prongs that curve out to the sides. Used to serve herring, not food
	salad fork	Placed in a common salad bowl
	Cocotte fork	Fork with three prongs for mushroom julienne
	lemon fork	For slicing a sliced lemon
	olive fork	Very handy fork, shaped like a spoon with a hole
	fruit fork	With three prongs, served with fresh, sliced fruit. Can be replaced with a regular dessert fork with four prongs

Knives

	table knife	For second courses, except for fish
	Snack knife	For snacks of any type
	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
	fish knife	You can’t confuse it with anything, it has a curly shape - a spatula
	cheese knife	Has two teeth bent up, used for cutting cheese
	butter knife	A small knife with a round blade, which is placed in a common butter dish
	fruit knife	Served if there are unpeeled fruits on the table (apples, oranges, etc.)

Forceps

	Ice tongs	Placed in a shared ice bucket
	Pastry tongs	Put on a dish with sliced cake or cookies
	Asparagus tongs	Asparagus tongs. They are very convenient to grab asparagus.
	salad tongs	Located in a common salad bowl
	Spaghetti tongs	Needed if a common dish with spaghetti is placed on the table
	Lobster tongs	Served with a special fork, each guest separately. Used to break pincers

Dishes

	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
	Snack plate (deep and shallow)	Placed next to the dining room
	Dessert plate (deep and shallow)	Served separately when the dessert table is set
	patty plate	It is placed next to the dining room, bread and buns are placed in it.
	fish plate	Has an oval shape. She is served a table only if each guest is served a whole fish
	Chill plate	For mushroom julienne
	Serving plate	Rarely used in classical serving. Basically, they are placed where the buffet is served, so that you can collect several different dishes at once.
	salad bowl	It comes in different sizes, from large to small. Placed on a shared table
	Herring	Oval plate for cutting herring
	egg plate	Plate with ears for serving fried eggs
	Saucer	Served with tea or coffee cups
	Socket	Container for jam, honey, condensed milk. Served to each separately
	Kremanka	It serves mousses, ice cream and jelly

Glasses and glasses

	Champagne glass	There are two types and you can choose any of them
	Red wine glass	Always slightly wider than for white
	White wine glass	Thinner and lower than for red wine
	Port wine glass	small glass
	Liquor glass	A narrow small glass, more like a glass
	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.
	martini glass	Triangular glass, familiar, probably, to everyone in the world
	whiskey glass	Plain round and low glass
	A shot glass or shot glass for vodka	There are completely different, mostly 50 grams

Cocktail glasses

cups

	tea cup	Served with a saucer and spoon
	Espresso coffee cup	The well-known "thimble"
	Cappuccino coffee cup	Tall transparent cup with handle
	Glaze coffee cup	Trapezoidal cup

Additional serving utensils

	Dish	For second courses that do not need to be served hot
	Sheep	Dishes with round lids, for hot second courses
	Tureen	Put on the table necessarily if a second course is expected
	Champagne bucket	Must be filled with ice
	Ice bucket	Served if guests drink whiskey or cocktails. There should be ice tongs on the edge
	Fruit bowl	For unpeeled fruits
	Teapot	For brewing tea
	coffee pot	For coffee brewing
	Jug	For water, juices, compotes
	Decanter	For vodka, wine
	Cutlery coasters	They are placed next to the plate, and cutlery is laid out on them.
	Napkin rings	A cloth is passed through them.
	napkin holder	Placed in the middle of the table
	butterdish	General, placed in the middle
	caviar	Usually in the form of a shell, complete with a caviar spoon
	Pashotnitsa	Stand for soft-boiled eggs
	salt shaker	Comes with a special spoon
	sugar bowl	Comes with a sugar spatula
	gravy boats	Complete with special sauce spoons
	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.
	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.

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.

Where to begin?

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.

Dishes

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.

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.

Dishes

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.

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 is only 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 plates.
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 a sufficient amount of 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:

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

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

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

To the right of the plate, obliquely, there are glasses for drinks (from left to right): a glass (glass) for water, for champagne, a glass for white wine, a 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.

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

According to cookbook.rin.ru and wwwomen.ru

Feasts are part of everyday culture, we are used to laying a festive table for the New Year and birthdays, weddings and March 8, and even simply inviting guests for tea. Taking care of delicious and varied dishes, we often forget about such an important component of the holiday as table setting. And whether you are preparing a gala evening with several courses or laying a dinner for family members, you need to take into account the basic rules of serving tables for all kinds of feasts.

WESTWING not only loves beautiful dishes and stylish table decor, but will also be happy to advise you on how to properly present them in order to comply with all the rules and at the same time surprise your guests. Simple guidelines will help you quickly understand the basic requirements of serving and inspire you to creative table decoration.

Basic table setting rules

Many people think that table setting rules are limited to the correct arrangement of cutlery and utensils, but in fact they also include general recommendations on the appearance of the table and chairs, and even the order in which dishes are served.

General table setting rules that will help you give the table a solemn look:

Table setting starts from chair arrangements for every guest. The distance between the chairs is 50-80 cm, each guest should be given equal space at the table.
The table should not look overloaded. It should contain only those plates, cutlery and glasses that are suitable for a particular serving of dishes.
Serving is determined based on the dishes planned for serving, the number of guests, the time of day and the reason for the feast. So, wedding table setting for a large number of guests will be different from a dinner in a country house in a narrow circle of friends.

Now let's look at all the serving steps in more detail.

Table setting rules: tablecloth

Table setting begins with a tablecloth. The classic option is white tablecloth on a table made of dense quality material, such as satin. Other tablecloth colors are allowed if they match your decorating idea and resonate with the tableware or decoration, but the main recommendation is that the tablecloth be light: beige-pink, cream, pale blue and other pleasant neutral colors.

The main rule of table setting: the tablecloth must be washed, clean and properly ironed. It serves as a backdrop for your stylish serving and dishes, so it should not distract attention. If the tablecloth is too thin or slips on the table, you can put a thin flannel fabric under it. It will also muffle the sound of cutlery and glasses on the table. Plastic and oilcloth tablecloths are not recommended for festive serving.

Tablecloth size it is calculated on the basis that its ends should evenly hang down by 25-30 cm, but not lower than the seat, and the corners should cover the legs.

Table setting rules: plates

Plates are placed on a neatly spread tablecloth. Please note that all dishes must be from the same set. In the center of each place is a lower plate, which serves as a stand for a plate of snacks and hot dishes and serves primarily decorative purposes. It is located at a distance of 2 cm from the edge of the table.

Placed on top of it snack or soup plate, depending on which dish you serve first. To the left of the snack plate, diagonally placed is a small plate for bread and butter (it is also called a patty plate).

Plates are replaced at each meal change so that guests do not have to eat from dirty and inappropriate plates. Any feast provides for at least one change of plates, and sometimes three or four.

Table setting rules: cutlery

Most often, it is the correct arrangement of cutlery that causes the most questions when serving, although simple rules apply here.

Knives are always placed on the right side with the blade towards the plate, forks are always placed on the left side with the tip up.
If the menu provides for soup, then the soup spoon is placed next to the knife with the spout up.
butter knife put directly on a pie plate.
Knives and forks depend on the type of food served. Allocate a snack pair of forks and knives, dessert, as well as a knife for fish and meat.
The knife and fork for snacks are placed at the edges, since the feast usually begins with snacks. Thus, those devices that will be used first are placed further from the plate. When changing dishes, the cutlery is removed along with the plates.
Next comes the time for cutlery for the second course. The knives differ depending on whether fish or meat is served, and both types of knives can often be found. fish knife has a rounded edge.
Dessert set: a leg, a fork and a spoon are placed immediately behind the plate parallel to the edge of the table. The dessert knife and spoon are placed with the handle to the right, and the fork with the handle to the left.

Glasses and table setting

As you know, for each type of drink there is a glass. Your task is to correctly place them on the festive table. Glasses are usually placed to the right of the plates in one line at an angle of 45 degrees to the edge of the table.

Since each type of drink is also served at a specific meal time (aperitif, main drink, dessert drink, digestif), glasses are put away with plates and cutlery. The only type of glass that is always left on the table is water glass. The glasses must be in the order in which the drinks are served, with the furthest glass used first.

The complete set for table setting includes the following glasses:

water glass
Champagne glass
White wine glass
Red wine glass
Brandy glass
Glass for vodka
liquor glass

Each of these glasses has its own unique characteristics that allow it to fully reveal the taste and smell of a particular drink. Therefore, use the appropriate glasses for all drinks served!

How to serve a festive table: napkins

The same high requirements are put forward for napkins as for tablecloths. They should be perfectly clean, ironed, preferably white or cream and pleasant to the touch. It is recommended to choose napkins made from natural materials as they come into contact with the delicate skin of the face and may cause allergies or irritation.

Traditionally, a folded napkin is placed to the left of the plate or directly on the snack plate. Make sure that the napkin is neatly folded, for this you can use special napkin rings, which will give the table a formal and solemn look.

Knowing the recommendations for table setting, you can easily apply them in any situation, creatively adapt them to your holidays and decorate the table with flowers, candles and fruits at your discretion, without violating the basic rules.

Table setting with decorations

The main decoration of any event are, of course, flowers. Listening to the rules of table setting is worth decorating both on holidays and in everyday life. To make flowers pleasing to the eye, follow some simple recommendations:

Make sure none of the guests are allergic to the flowers you choose to serve.
Avoid serving plants with a strong scent. Mixed with the aroma of dishes, it can significantly spoil the appetite.
Place the vase so that the fallen petals do not fall into the food.
For the table, choose vases that will not interfere with the communication of guests. These can be low fixtures for small compositions or vases on a thin high leg.

If you follow the rules holiday table setting, then special attention should be paid to the choice of textiles. In addition to rectangular tablecloths and napkins, table linen includes buffet skirts, naperons, chair covers and round tablecloths. When choosing textiles, you need to rely on the occasion for which the event is organized, the place and format of its holding. One of the main criteria is also the combination of textiles and dishes.

How to set the table for breakfast

For breakfast, bread is cut and served in a wicker basket or a special plate with a napkin. Oil is served in a butter dish. Sausage and cheese are cut into thin slices. Jam and jam are served in a jam socket. On the table I serve a plate for breakfast, a glass for juice and a mug for tea or coffee.

Table setting for lunch and dinner

For lunch and dinner use canteens, snack bars and patty plates, to the left of the plate a table fork, to the right - a table knife. Wine glasses and glasses are placed near the knife on top. Also, do not forget about the napkin holder with napkins.

Tea table setting

The tea table is covered with a bright tablecloth and a tea or coffee set is beautifully arranged. To the right, obliquely from the dessert plate, put a cup and saucer. To the right of the plate put a spoon and a fork for desserts. The slot is decorated with flowers in a vase. Coffee and tea are served when everyone is seated at the table. They serve cakes, pastries or pies, sweets and other desserts.

Etiquette at the table: what is unacceptable

Do not use the tissue as a handkerchief or towel.
It is not customary to wipe dishes or cutlery with a napkin, it is better to ask for clean ones.
After eating, you do not need to try to give the used napkin its original appearance and fold it. You just need to put it next to the plate.
Napkins do not need to be laid behind the collar, but put on your knees in an expanded form.

You can visually familiarize yourself with the rules from the photos that are presented on the website of the WESTWING shopping club. Here you can also pick up beautiful high-quality textiles and exclusive tableware for a feast. If you use WESTWING's advice, your guests will be pleasantly surprised.

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