Full table service. How to properly arrange cutlery? A few simple rules

Proper table setting, corresponding to the event, occasion and time of day of the feast, will allow guests to feel satisfaction from both the event and the meal itself.

Proper table setting not only emphasizes the delicate taste of the hostess, but also shows her respect for guests and household members.

The table is served taking into account the occasion, menu, theme and time of day. At the same time, the goal of any serving is to provide guests with a comfortable and pleasant pastime and convenient access to all the dishes presented.

Basic rules for table setting with cutlery at home

The first step is to select and lay tablecloth. For rectangular table take a tablecloth 50 - 60 cm longer than the tabletop. If a table round or oval- 100 - 110 cm wider than the diameter of the countertop.

Calculate the length of the tablecloth so that its edges are 30-50 cm below the bottom surface of the table.

For a homemade dinner you will need plain white tablecloth, but other soothing pastel colors will do.

IMPORTANT: It is good if the color and texture of the tablecloth is in harmony with the color and texture of the curtains, upholstery of sofas and armchairs in the room. In any case, the tablecloth should be ironed flawlessly.

When the table is set arrange appliances. First of all - glass and porcelain plates and dishes. Followed by - knives, spoons, forks and other necessary devices.

The last put glass and crystal glasses, glasses, goblets.

The scheme of the correct sorting of the festive table

Lay out your appliances like this:

any knives put on the right, so that the cutting part is facing the plate
tablespoon put also on the right, so that its convex part is at the bottom
forks after serving the table should be on the left, while their teeth will be directed upwards
dessert spoon should be behind the plate, its handle is turned to the right

IMPORTANT: When serving cutlery, it is necessary to take into account that they will be used from the outer edge and change items depending on the serving of new dishes. For convenience, objects should be placed at a distance of about 1 cm from each other.

Basic rules for table setting with dishes at home

Plates are placed on the table first, and glasses, piles, glasses are the last.

Arrange the plates in this order:

medium plate(snack bar) place in such a way that 2.5 - 3 cm remain to the edge of the table.
Pirozhkovuyu (bread) plate position on the left, leaving about 10 cm.
If you plan to change dishes, put under the diner small dinner plate before laying a napkin under it.

IMPORTANT: Depending on the type of first course, choose a plate for it. If cream soup or broth will be served - take a bowl, if thick soup or borscht - a large deep plate.

wine glass put on the right water glass- on the left, but they must be in one line. Two rows of drinkware are allowed if a grand event is being prepared with a large variety of dishes and drinks.

IMPORTANT: Tableware must be prepared in advance. To do this, it is washed, dried, carefully wiped with a towel. The main thing is that the dishes look perfect before serving. Divorces, streaks, cloudy or opaque appearance of it is unacceptable.

Folding napkins for table setting

Napkins- an essential attribute of any feast. No matter how beautifully folded paper or linen napkins are, do not forget that they, first of all, serve for the convenience of guests.

Therefore, any napkin should be located in the most accessible place, and even the most intricate napkin figure should be easy to unfold.

The drawings and videos show how to quickly and beautifully make a flat or three-dimensional figure from a napkin.

IMPORTANT: Volumetric figures from fabric napkins will keep their shape well, and the napkins themselves can be easily washed off dirt if they are starched.

To starch a linen napkin:

In 0.5 liters of cold water, add 1.5 tbsp. starch and stir until you get a homogeneous solution of a cloudy white color that does not contain lumps.
Boil 1 liter of water, pour into the prepared solution and mix.
Cool and strain through cheesecloth.
Dip clean, dry wipes into the solution and wring out a little.
Hang the napkins to dry without using clothespins.
Start ironing between two towels as soon as all the water drains from the napkins.

IMPORTANT: According to the rules of etiquette, beautifully folded napkins should be at solemn feasts. For other events, napkins can simply be placed neatly in a glass or coaster.

Table setting rules for breakfast according to etiquette

To properly set the table for breakfast, follow the following scheme:

Arrange your dinner plates.
Set out cups and glasses.
Place a teaspoon on a saucer.
Set an egg stand on a snack plate, do not forget about a special spoon.
On the snack plate, also put a deep plate for porridge.
Put a coffee pot or tea with a hot drink in the middle of the table.
Serve sandwiches or croissants on a large flat dish.

IMPORTANT: On a breakfast table, a saucer for jam or honey, a butter dish, a salt shaker and a sugar bowl would be appropriate.

Table setting rules for dinner according to etiquette

There are several options for setting the table for dinner, since the dinner itself can consist of a different number of dishes:

Place a small plate on a table covered with a tablecloth.
Place a deep plate on a shallow plate - for the first course.
Add an appetizer plate if you are serving dishes that cannot be eaten from shared dishes.
To the left of the plates, place a fork, to the right - a soup spoon and a knife, and the knife should be closer to the plates, and the spoon should be closer to the edge of the table.
Decorate your dinner plate with beautifully folded napkins.
In the center of the table, place a salt shaker, vessels with the necessary spices and seasonings.
Place wine glasses and water glasses on the right and left, respectively.
Put a bottle with an alcoholic drink on the table in advance uncorked.
Fresh flowers in the center of the table will decorate and complement even an imperfect table setting.
Serve the oil in a butter dish.
First, serve hot in a tureen.

Table setting rules for dinner etiquette

Dinner, whether it is a formal dinner or a quiet family dinner, is always associated with warmth and comfort. Therefore, it is important for the hostess not only to set the table correctly, but also to complement the table setting with the appropriate details.

Pick up a tablecloth (suitable with a small pattern).
Place two small plates one inside the other, and to the left of them put a plate for bread.
To the left of the plates, place the forks with their teeth up, to the right - the knives with the blades to the plate.
Place the dishes for alcoholic beverages to the right of the plates, for water - to the left.

IMPORTANT: Table setting for dinner is similar to lunch setting, but differs in the absence of a deep plate and a spoon for the first course. This dish has no place on the table in the evening.

Beautiful festive table setting: rules

Festive table usually they cover not only for members of their family, but also for invited guests.

There are several rules for serving a festive table, observing which any hostess will be able to show her ability to meet guests at the highest level:

Tablecloth for the festive table should be perfectly clean and ironed. It is advisable to spread a thick cloth on the table under the tablecloth, which will avoid the ringing of dishes in the event of an accidental fall, and also protect the table surface from spilled liquids. However, it is permissible not to cover a table made of expensive wood at all.
Crockery and cutlery, which are used for serving, must be from the same set. It is unacceptable to serve a festive table with dishes of different colors and sizes. The cleanliness and brilliance of dishes must be impeccable.
how plates and appliances need to be laid out only in the order in which the hostess plans to serve the dishes.
Shouldn't be on the table. excess utensils and cutlery. Items "just in case" will not be needed, but only spoil the look of the table.
All alcoholic drinks are served on the table in pre-opened bottles, but champagne is opened immediately before serving.
For each guest, one cloth and several paper sheets should be prepared. napkins.
First course the hostess pours the guests into plates from the tureen. Someone from the guests or household can help her serve filled plates. You need to do this by approaching everyone present at the table from the right side.
Second course guests themselves put on a plate from a common dish.

IMPORTANT: The following order of serving dishes at the festive table is generally accepted: appetizer, first course, fish dish, meat, sweet dessert and fruit, tea or coffee.

The presence of thematic decor in the center of the festive table will emphasize the efforts of the hostess and give the feast coziness and warmth.

Rules for serving a banquet table

Banquets arranged in honor of some major holiday, such as an anniversary or wedding. The very concept of "banquet table" implies that the event will be held in a specially rented banquet hall, the guests will be served by waiters.

Banquet attributes are:

various decorations (balloons, bows, special drapery)
entertainment for guests (live music, performances, toastmaster or host of the holiday)

Banquet table should correspond to the situation, occasion and general mood. The main rules for its serving:

Are used folding tables, which are arranged depending on the number of guests, the features of the hall, the type of service.
Tables are set white banquet tablecloths, leaving descents from the edges of about 25 cm.
First of all, arrange small plates. They are arranged in such a way that the distance between adjacent plates is at least 60 cm, but not more than 80 cm, and the distance to the edge of the table does not exceed 1–2 cm. Snack plates are placed on top, and patties on the left.
On right put knives, facing the blades towards the plates. All appliances located on the right: a table knife, a fish knife, a table spoon, a snack knife.
To the left of the plate: dining fork, fish fork, two snack forks.
Dessert fork and knife placed on a plate.
Also behind the plate are glass, to the right of the wine glass - glasses for stronger drinks.
Cloth napkins put on plates, after giving them a beautiful look.
Low flowerpots with natural or artificial flowers placed evenly in the center of the table.
It can also serve as a table decoration. vases with fruit and grapes.

IMPORTANT: For a banquet table, every little thing is important, so serving takes a very long time.

Table setting rules in a restaurant

The restaurant has two serving options:

banquet
preliminary (corresponding to the order from the menu) with dosing

The name of the serving "preliminary" speaks for itself - the serving will require addition after the guests choose the dishes and place an order.

Items that must be present on the guest table according to the rules pre-serving:

table knife, plate, fork
wine glass
cloth napkin
additional accessories (spices, folding menu cards, table number in the form of a plate, ashtray, etc.)

Dessert table setting rules

Dessert time is the end of the main feast. All dessert appliances are served shortly before the dessert itself is served. A fork is placed to the left of the dessert plate, a spoon to the right.

Dessert is served on serving plates. If it is chilled, it can be served in bowls or bowls.

Sweet table setting rules

Serving a sweet table has no fundamental differences. They put a plate, put cutlery in front of it. A deep plate is placed on top of a flat plate - for liquid sweets.

To the right of the plates are wine glasses and glasses. On the shelves you can lay out fruits or various cakes.

Before inviting guests to the table, it is covered with a tablecloth, preferably in soft colors.

A tea cup larger than a coffee cup is placed on a saucer. The spoon is placed on the saucer. A dessert plate is placed to the left of the cup. For sugar, special tongs are used.

Tea table setting rules

The main rules for serving a tea table are the same as the basic serving rules described earlier, however, a few recommendations will help create a more comfortable environment for guests invited to a tea party:

The color and style of the tea set should match the color and texture of the tablecloth.
It is desirable that a composition of fresh flowers be present on the table.
If a classic Russian tea party is expected, it would be appropriate and at the same time original to serve tea directly from the samovar, which is placed to the left of the hostess of the house or set on a separate table.
The milkman serves milk for tea. It is advisable to put the milk jug on a plate so as not to accidentally spill its contents on the tablecloth.
Cake, roll or pie cut into portions. Fruits are placed in vases, sweets - in candy bowls. Berries are laid out on bowls or plates.
Alcoholic drinks are allowed at the tea table.

IMPORTANT: Tea drinking is a time of laid-back intimate conversations. Even if the tea table setting is not perfect, the positive attitude of the guests and the kind cozy atmosphere will brighten up the evening and make small flaws invisible.

Rules for serving a buffet table

buffet are held at official receptions, corporate holidays, presentations.

The peculiarity of its implementation is that many people can attend the event, but neither a large hall nor special financial costs are required for this.

IMPORTANT: They arrange a buffet in the evening, it lasts a maximum of 2 hours. The purpose of the event is to communicate, make acquaintances. It is considered bad manners to be one of the first to eat and the last to leave the buffet table.

Features of table setting for a buffet table:

Tables are covered with white tablecloths and arranged in such a way that guests move freely around the hall. A separate table is prepared for dirty dishes.
There are no chairs, as during the buffet table guests themselves come to the tables and choose food.
Buffet menu - snacks, light salads. From drinks champagne and wine are allowed.
Wine glasses and stacks of plates are placed at the ends of the table, forks are placed next to the plates in special stands. Guests will take their own dishes.
The main thing is to leave enough space around the edges of the tables.
Napkins are placed in holders and spaced evenly.
Be sure to decorate the tables and the hall with flowers, fruit baskets.
Water and juice are poured into glasses, alcohol is left in bottles, having previously uncorked them.
The menu for the buffet table consists of dishes that can be easily put on your plate: canapes, sandwiches and light snacks.

Birthday table setting

Birthday- such a holiday that can be celebrated both in a narrow circle of relatives and closest people, and in a noisy company of friends, buddies and good acquaintances.

Depending on what kind of holiday the birthday person wants to arrange, you should choose the venue, menu, type of service.

If scheduled quiet family dinner, then either a festive table or a table for dinner is served.
If the birthday passes in the cafe or a restaurant with a prearranged menu, a banquet table is served.
Those who decided on their birthday visit a restaurant, but did not pre-book a table and certain dishes, a standard restaurant preliminary serving will wait.

Table setting rules for children in pictures

From childhood, you need to teach the child the basics of etiquette. In adulthood, this knowledge will come in handy more than once. So that when studying the rules of behavior at the table and the basics of serving it, the baby does not have any difficulties, you can conduct classes in a playful way and use special pictures.

Knowing and putting into practice the rules and features of table setting, you can feel confident when inviting guests or setting the table for a family celebration.

Joint feasts at a cozy, beautifully decorated table will bring positive emotions to the hosts and their guests, and perhaps such feasts will turn into a good good family tradition.

Video: How to properly set the table?

How to properly arrange cutlery and dishes on the table.

So, you met everyone that should be on the table. But how to connect them all together?

The table is served strictly in accordance with the menu - this is the very first rule.

Devices with spices are installed in pairs, one device for two guests, the devices are placed at the level of crystal or glassware, between the serving items of two nearby guests. Spices should be dry and easy to spill out of salt shakers. Holes through which spices fall asleep must be securely closed with stoppers.

Salt and pepper can also be served in open salt and pepper shakers, with a spoon for spices placed on each device with a convex upwards. When serving banquet tables, salt and pepper shakers are placed on the tablecloth without coasters. Often, salt and pepper devices are supplemented with bottles of vinegar, hot sauces and vegetable oil. Mustard is usually not put on the table - it is served at the request of the guest immediately before serving the corresponding dish, always along with a mustard spoon. Bowls for rinsing hands are put on the table if a dish is served that is eaten with fingers, such as oysters, artichokes, mussels, shellfish, etc. The bowls are half filled with warm water, a slice of lemon is dipped into the water, next to it is a napkin with which they wipe their hands.

Or at a dinner party, it can be difficult for an inexperienced person to figure out how to properly use all these countless cutlery. It won’t take long to get confused, remembering the purpose of several dozen forks and spoons. It will not be possible to study the rules for using cutlery immediately. The ability to eat aesthetically while maintaining a relaxed look is a whole art.
In order to study the table rules of etiquette, cutlery, their types, purpose, it will take time. People who have been taught since childhood definitely have advantages, but others should also start to understand this art.
Information: why and what all the cutlery is for, will help you feel more confident in any society, make it easy to make useful connections, and enjoy the most exquisite food beautifully.
There are two styles of table etiquette - continental(for Europe) and American. Each of them implies significant differences in behavior at the table. In the European style of etiquette, every movement of the hands, the position of the items left on the plate are important. According to one theory, it has remained unchanged since the 17th century. Other researchers argue that the Napoleonic era greatly simplified etiquette in favor of convenience.

traditional cutlery

Every item on the table has a purpose. There are several sets that are customary to use in a solemn setting:

Large dining set: contains the usual spoon, knife, fork, which is used to eat most dishes.
snack set: items in it are somewhat smaller than ordinary dining rooms.
dessert set: small in size, but the items are similar to ordinary ones.
Garnish forks: there are two of them, one has 4 teeth.
sauce spoon.
meat set: consists of 2 forks of different sizes with 2 prongs and a knife.
Steak knife.
Salad spoons and salad tongs.
Fish set.

Cutlery serving

Correctly setting the table for guests is the task of the waiters or the owners of the house. The cutlery on the table is arranged in strict accordance with the order in which the dishes are served, so it is easier to navigate which fork and what to eat. Under each item you need to lay a napkin. Which side the spoon and fork lies on depends on whether the guest is right-handed or left-handed.
is needed not only for aesthetics, its purpose is also the convenience of eating. In accordance with cutlery, lying in a certain order, the rules should be clear: how and why to use them, why they are here. So guests can understand where the fork or knife is for fish, with which fork they eat salad. During meals, the mood of others, the atmosphere is very important. The location of food utensils according to etiquette has been determined for centuries, it serves as a good helper to look aesthetically pleasing and dignified.

How to properly hold a knife and fork according to etiquette

In which hand to hold a knife with a fork depends on the style of etiquette. According to American You can eat pre-cut food with your right hand. The fork is first in the left hand, then the knife is put on the plate, and it can be shifted to the right. This method is convenient for everyone who is not used to frills while eating. You can take a knife only when necessary. It must be put aside on the edge of the dish.

The European style is more strict about which hand to hold the knife and which one to hold the fork. Do not let go of cutlery while eating. The fork must always be held in the left hand.
If the food does not require cutting, hold the fork correctly in the right hand and use it like a spatula to break off a piece of chopped steak or scoop up a portion of the side dish. This method does not require special skills. You can just eat soft food with a fork or.
The upper third of the cutlery handle must be clasped with the whole palm in order to eat them more confidently without risking dropping them.

There are 3 ways to hold the fork:

You can cut meat with a knife only towards yourself in order to avoid accidents. It is unacceptable to produce extraneous sounds by touching the edges or bottom of the dishes with appliances.

cutlery language

The knife and fork on the plate can tell a lot to the waiter. Gestures with two cutlery will help confident communication with the staff during the meal. After eating, put the knife and fork in parallel so that the dirty plate is taken away.
If you want to praise the chef, you need to place the items parallel to the edge of the table towards the left on your plate. You can put the fork and knife far apart, which serves as a signal that the guest is full, the food tastes good.
Signs of poor service cutlery can be filed in three ways:

Cross them by holding the knife between the teeth (did not like the food);
Objects are located with their handles up at an angle to each other (the attitude is unfriendly);
Items lie parallel towards the edge of the table (administrator call).

There is another flirtatious signal. Cross objects slightly. Above is a knife. This speaks of a great mood after a wonderful dinner.
To change dishes faster, objects must be crossed perpendicularly. This is a signal that the guest is in a hurry.
A sign of a pause so that the plate is not taken away will be objects crossed or located on the edge of the plate.

Dessert tableware

There are separate serving items for desserts and coffee. The tea ceremony of Europeans is not as complicated as the Chinese one, but cutlery must be put no less.

Tongs, spoon for sugar.

Cake spatula.

Cheese knife.

Spatula, tongs for baking.

Coffee spoon.

Fruit set.

Compote spoon. It is customary for her to eat boiled fruits along with syrup.

Sour cream spoon. She is as fat as a ladle.

dessert set.

Special cutlery

Some appliances are served only with certain dishes.

Lobster fork and lobster tongs. Break the shell with tongs. A two-toothed small fork is used to get meat from the claws.

Devices for black caviar. With the help of a special spatula, caviar can be safely transferred to a plate or sandwich.

Tongs and a small snail fork. They get tender meat from the shell.

Knife and fork for oysters.

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

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

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

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

Fork use

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

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

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

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

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

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

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

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