What item will be needed for table setting. Festive table setting. Additions to the rules of etiquette for waiters

The New Year holidays are approaching, and with them - it's time for noisy fun feasts. To make the celebrations memorable for a long time, it is important to think through everything to the last detail, including the correct table setting.

Smart layout

How to make a table setting according to all the canons? Just a few elementary rules will help create a cozy, relaxing environment. For a festive dinner, the table is set with a clean and immaculately ironed tablecloth, preferably white. Table setting rules for etiquette oblige each guest to put a large serving plate that acts as a stand. Plates with appetizers, soups and hot dishes are placed in it. For a solemn type of table setting, a pie plate for bakery products is indispensable, which is placed to the left of the serving plate. A knife is placed on top of the plate if various fillings and butter are provided. Sometimes you can see a cup of warm water and mint leaves nearby to wet your fingers. A full classic table setting involves the presence of cutlery and, selected in accordance with the dishes and drinks from the menu. For an original table setting, you can even place a basket of fresh flowers in the center.

Ladies and gentlemen set

The rules for the arrangement of cutlery are not as complicated as they are thought to be. Traditionally, they are laid out along the edges of the serving plate: knives on the right, forks on the left. If dessert is promised on the menu, the soup spoon is placed over the serving plate. If there is no dessert, the spoon is moved to the first knife. At the same time, a simple rule for serving cutlery applies: the most extreme are intended for dishes served first, then the cutlery is taken in order of priority. According to existing rules, the set of cutlery includes a small snack fork and knife, served with cold and some hot snacks. Cutlery is larger for the first and second courses. Fish utensils are easy to recognize by a fork with 3-4 prongs and a hole for bones, as well as a knife in the form of a spatula. Etiquette cutlery also includes a dessert set consisting of a knife, fork and spoon.

Table arsenal

Skillfully handling lobsters and oysters is an undeniable talent. But do not forget that etiquette is also provided for ordinary dishes. Rules for the use of cutlery in relation to soups are simple. If they contain meatballs, pasta or large vegetables, they should be carefully broken with a spoon. If the soup is served in a cup, the broth should be drunk intelligently. Chicken is allowed to be eaten with hands only in the family circle. At a dinner party, you will have to wield a fork and knife.

Meat dishes like chops or escalope are eaten with them, cut into pieces. According to the rules of etiquette, cutlery for schnitzel, goulash and chopped cutlets is a fork and no knife. Garnish, vegetables, pasta, scrambled eggs and puddings will also do without it. But sandwiches, pies and pies require both a fork and a knife. Separate cutlery and rules exist for caviar, pate and mustard. They are collected with a small spoon and spread on a slice of bread.

Secret signs

The rules for using cutlery in a restaurant imply some nuances. If you have paused but are about to return to your meal, cutlery etiquette recommends placing the fork and knife with the handles on the table and the tips on the plate, slightly turned away from you. If you need to leave the table, but you haven't finished your meal yet, cross the cutlery on the plate so that the tines of the fork are pointing to the left and the edge of the knife is pointing to the right. The rules of etiquette for cutlery after eating say that they should be placed parallel to each other. Imagine that the plate is a clock face and place them on the number 5 or 7. If you have just finished your soup, leave the spoon in the plate. By the way, the rules of cutlery etiquette solve the dilemma of which way to tilt the plate with the remnants of soup - away from you or towards you. Let the last drops of soup remain in the bowl, you won't offend anyone.

keep forever

Knowing how to store cutlery in the kitchen is just as important. Standard trays or trendy organizers with sections are equally practical. In any case, always separate knives, forks and spoons. Especially keep clean silver cutlery separately. After use, wash them in a hot soda solution (50 g of soda per 1 liter of water) and wipe well with a velvety cloth. From excess moisture, silverware fades. A slurry of ammonia, tooth powder, soda and water in equal proportions will help restore its former shine.

Caring for everyday cutlery is even easier. The usual ones will suffice. Treat stubborn dirt with lemon juice and rub with a woolen cloth with toothpowder. Corrosive odors will go away if you rub the appliances with vegetable oil or vinegar. And to make spoons, knives and forks sparkle like new, dip them for a few seconds in potato broth, then wipe dry.

As you can see, there is nothing wrong with the rules for using cutlery. Having mastered them without difficulty, you will look like a true aristocrat even at a royal dinner party.

Since ancient times, celebrations were accompanied by feasts, and it was then that the customs and rules of table setting began to take shape. Over the years, they have been honed, turning into a kind of ritual. Some of them smoothly flowed into everyday life.

Introduction to dining etiquette

For many, table setting, shown in films and TV shows or described in books, frightens with its complexity. A lot of devices, the purpose of which is not always clear. A variety of dishes that are scary to approach, and glasses of various shapes and sizes are not clear for which drink. But everything is not as scary as it seems at first glance.

The basic rule of table etiquette is "from the edges to the center." As the dishes change, the cutlery that is further away from the plate is used. The same applies to glasses and glasses, changing from left to right.

Table etiquette includes the rules for serving dishes, the order in which cutlery is used, as well as the norms of behavior at the table and the basic basics of politeness. The basic rules of etiquette include:

the location of the napkin is strictly on your knees;
“thank you” and “please” must be said both with requests and when they are fulfilled;
slouching while sitting at the table is not accepted;
men sit down at the table after women, having previously pushed a chair for them;
Being late for a festive event is regarded as disrespectful:
elbows on the table is a sign of bad manners;
you should not start eating if your companions have not yet brought plates;
the knife must be held exclusively in the right hand;
fork and spoon - the perfect combination for long pasta;

cutting or biting off bakery products is indecent, you should eat them in small pieces broken off from the whole;
the device missed on the floor must be replaced;
educated people chew with their mouths closed;
to slurp in society is indecent;
bad taste - eat from a knife;
before pouring a drink, offer it to your neighbors;
no need to be greedy when you impose from a common plate;
you need to close your eyes to the violation of table etiquette by the interlocutor;
a slightly half-eaten soup is better than a tilting plate;
using a knife and fork, calculate the strength to chew immediately without biting off;
cutlery laid crosswise means that you are waiting for the next dish, folded in parallel - a sign of a finished meal;
in any awkward situation, you should apologize.

Purpose of dishes

As mentioned above, there can be a lot of devices on a served table, but not all of them are there at once. To date, there are many different cutlery designed strictly for their type of dish.

It is unacceptable to use them for eating dishes of a different type, and so that guests who are not accustomed to complex serving are not confused by the variety of devices, they are advised to lay them out in the order of the planned serving of dishes.

General rule applies "from the central plate to the sides."

Types and purpose of spoons:

dining room, oblong shape - for soup;
broth - round, otherwise indistinguishable from soup;
dessert, less dining room;
tea room;
coffee - less than tea;
for ice cream - it has the same dimensions as a coffee shop, but longer;
salad - served in a plate with salad;
for caviar - another small spoon resembling a shell;
pate - a common cutlery for all guests;
sugar scoop;
ladle for sauce - served with a gravy boat.

coffee shop

For caviar

Forks:

dining room - for second courses;
dessert;
for spaghetti - has five teeth, facilitates winding pasta;
for sprats - a common device;
for seafood - a two-pronged fork;
for mollusks - with three teeth, the largest of which separates the meat from the shell;
herring - a two-pronged fork for shifting herring from a common dish;
salad - served in a plate with salad;
cocotte - an elegant trident fork used to apply julienne;
lemon - serves to shift the pieces;
for olives;
for fruits - used for sliced or small fruits.

Knives:

dining room, its prerogative is second courses;
snack bar;
meat - served with the dish;
fish;
cheese - used only for cutting;
oil - a common device;
fruity - served for unpeeled fruits.

For fish

For cheese

All tongs (except the last ones) are used by all companions together:

for ice;
confectionery;
asparagus;
for spaghetti;
salad;
for lobsters.

The very name of such tableware will tell the owners which tongs to put next to the salad bowl or in the ice bucket.

For spaghetti

Plates:

soup - better wide and shallow;
bowl - narrow, small diameter, very relevant for cream soups and broths;
diner - usually flat;
dessert, served only for confectionery;
fish - a common dish for all guests;
chill mold - a small ladle for julienne;
a manazhnitsa is a sign that a buffet is organized at the celebration;
herring - an oblong dish;
egg;
saucer - used as a stand for cups;
socket;
creamer - used for jelly, mousse and ice cream.

Dessert

Kremanka

Wine glasses and goblets:

high under champagne;
wine (separately for white and red varieties);
liqueur;
cognac;
for martini.

Glasses:

for whiskey;
for cocktails;
punch;
for juice and water.

As well as glasses for vodka and other drinks of comparable strength.

For whiskey

Punch

Cups:

tea - on a saucer with a corresponding spoon;
small cylindrical - for espresso;
under cappuccino;
for the look.

As you can see from all of the above, there are a lot of serving items. Do not be afraid, because the name of each speaks for itself. The appliances used to serve dishes from common dishes are common.

Does color matter?

Color is always important, and their harmonious combination will help in the design. A white tablecloth is a tribute to tradition, it goes well with almost all colors of dishes. Variegated tableware looks advantageous on a plain tablecloth, but for a plain set, you can equally choose both options for tablecloths. Napkins should be in harmony with the tablecloth.

It may seem that the black and white serving option is something out of the box, but it is not. The harmonious combination of these two colors can give a special charisma to the reception.

The combination of purple and mint (green) looks very fresh, red color gives solemnity. Silver and gold are indispensable attributes of a wedding. A dinner in honor of a man must be concise, with white dishes and contrasting napkins. Bright colors are the best solution for a bachelorette party.

Placement rules

Do not put too many appliances on the table, it is better to leave some free space. No matter how many changes of dishes are planned, it is better to take out the required appliances and items with a new serving. In the figure below you can see an example of the correct serving.

As you can see from the image, knives and spoons are always placed to the right of the plate (except for the oyster fork). Above them are wine glasses. To the left of the plate are forks, with a patty plate above them. Dessert cutlery should lie above the plate. As mentioned above, the location of the devices depends on the order in which they are used.

The napkin should be placed on a serving plate. Before serving dishes, it must be laid out on your knees. Common dishes must be arranged symmetrically.

Serving sequence

Place dishes for a new dish only after the previous shift has been removed. It is recommended to arrange devices at the same time.

Appetizers are served first - cold at first, and then hot. They are followed by the first dish (soup), after it - the second: fish, meat. Dessert is served before fruits, which are the conclusion of the meal.

In appetizers and cold second courses, one should move from fish to meat, then to vegetables and mushrooms, and, finally, to dairy (cheeses).

The sequence of serving is observed in order to avoid loss of appetite and dulling of taste. Of course, everyone has the right not to eat what he does not like, especially if everything is immediately on the table.

The main thing is to remember the order of serving and do not return to the previous dish.

What to do after eating?

When you have finished your meal, roll up the napkin from your knees to hide the soiled parts. You need to place it in the place of your plate, if it is occupied - to the left of it.

At the end of the meal, the cutlery should be put on a plate. The knife and fork are placed parallel to each other. The instrument knobs must be directed to the right and down. The blade of the knife should be directed inside the plate, as well as the convex part of the fork.

After eating liquid food, cutlery should be left in the plate or bowl in which the dish was served. Scolding the chef is considered bad form, as well as outright lying about how much you liked everything. It is better to highlight something that you really liked.

Reminder for every day

You need to set the table not only for guests, you can do it every day for yourself.

Breakfast is the start of the day and can be spent beautifully. It is better to place the plate for the main dish in the center, in front of you. It is better to put a fork or spoon on the left, and a knife on the right. You can put a tea cup and saucer over the knife, and put bread over the fork.

Table setting involves arranging dishes and cutlery in a certain order, as well as decorating it. It depends on the occasion of the feast and the menu, but in any case, the purpose of serving is to set the table in such a way that it would be convenient and pleasant to eat at it. Everyday table setting at home is certainly different from the festive table setting, but there are general etiquette requirements.

Basic serving rules

Tablecloth, dishes and decorative elements should be combined with each other. In an informal setting, it is not necessary that all participants in the meal have the same dishes, but each of them should have them from the same set.

The distance between the chairs should be about 50 cm in order to provide enough personal space for everyone sitting at the table.

All utensils must be pre-washed and wiped thoroughly.

Floral arrangements and other decorative elements should not be too large so that they do not interfere with those sitting at the table to communicate and enjoy the dishes.

How to lay the table

A classic version of the table cover is a plain fabric tablecloth in light colors. A dark tablecloth will also look original, but in this case the dishes should be light. Colored tablecloth is suitable for a meal with family or tea with friends.

The main requirements for a tablecloth are that it must be perfectly clean and carefully ironed. According to the rules of etiquette, the edges of the tablecloth should hang from the table top by 20-30 cm. You can put a soft base of flannel or fleece under the tablecloth so that the sound of plates and forks is not heard while eating.

Supplement or replace the tablecloth can underplates or runners. Placemats are rectangular, oval or round placemats made of plastic, rattan, bamboo or paper. A runner, or tablecloth-runner, is a narrow strip of fabric that covers the middle of the table along its entire length. If the table is set for a family meal, you can limit yourself to fabric coaster napkins.

Serving for a meal in the home circle

Dishes made of faience, porcelain or colored glass, steel or cupronickel forks and spoons are suitable for home table setting. The set of dishes for serving depends on the menu. For example, when setting the table for dinner, there is no need to put soup plates, and if a fish dish is not served for dinner, then a fish fork is not needed.

Breakfast

A beautifully laid breakfast table provides a positive mood for the whole day. Therefore, you should not save a few minutes on serving it, especially since the number of dishes for breakfast is usually small. The dishes should be placed in this way:

In the center of the table they put a dish with sandwiches or pastries, a sugar bowl, a salt shaker, vases with butter, jam or honey.
The kettle or coffee pot is positioned so that it is convenient to get it.
A snack plate is placed in front of each family member, to the left of it there should be a fork with the teeth up and a butter knife, the blade of which is directed to the left.
If milk porridge is offered for breakfast, a deep plate is placed on top of the snack plate, a tablespoon is placed to the right of them.
A saucer with a cup and a spoon is placed in front of the plate, a teaspoon is placed to the right of the cup.
Boiled eggs are served in special stands, they are served with a separate spoon.

Dinner

Table setting for dinner, even if it takes place only with the family, requires several appliances. In the center of the table they put a bread box, a butter dish, a salt shaker, a gravy bowl and a pepper pot. Then the table is served in turn with the cutlery necessary for the main courses and dessert.

At the beginning of the meal, there is a tureen with a ladle in the center of the table, and deep plates or broth cups are placed on each "seat" place. In order not to warm up the tablecloth and table, use substitution plates, runners or underplates. They are removed just before serving dessert. To the right of the plates they put a tablespoon and a knife, to the left - a fork, at the upper right edge of the plate they put a glass for water, a wine glass, a glass for strong liquor.
The second is served on the table in a special dish for hot or a large plate, from which everyone puts the right amount for themselves. Before serving, soup plates are replaced with flat dinner plates. If the second dish is fish, in addition to a fork with four short prongs, a spatula knife is required, with which it is convenient to separate the fish fillet from the bones.
After the main courses are eaten, all cutlery, except for glasses and glasses for dessert wine, is removed, and the table is set for dessert. Along its middle line there is a dish with cakes or sweet pastries, fruit vases, sugar bowls, vases with jam or jam, rosettes with lemon. A dessert plate, a cup and a saucer are placed in front of each participant in the meal. A dessert spoon is placed on the right side of the plate, a dessert fork on the left side. Portioned sweet dishes are served in vases or bowls.

Dinner

Since no first courses are served for dinner, deep plates are not placed on the table. Otherwise, table setting for a homemade evening meal is carried out as described in the last two paragraphs of the rules for serving dinner.

Festive table setting

Table decoration for the holiday begins with the placement of cold dishes. They are placed around the perimeter of the table, alternating meat and fish, each type of cold appetizers is served with a portioned spatula or spoon. A beautifully decorated signature dish is usually placed in the center of the table. Hot dishes are put on the table as needed, they are served in ceramic, porcelain or metal dishes with a lid ("rams").

Spices are placed along the center line of the table: mustard with a spoon, salt shaker, pepper shaker, gravy boats, butter dish. Bread bins are best placed at opposite ends of the table. Sweets and cookies should be in vases, not in packing boxes.

When setting the table for the holiday, you should take into account the sequence of eating dishes - cutlery for dishes that will be served in the first place lie further from the plate. The usual arrangement of cutlery: next to a small dinner plate are a fork (on the left) and a knife (on the right) for the main course, then cutlery for fish, the last ones are a fork and knife for appetizers and salads. Knives are placed with the cutting part to the plate, tablespoons and forks - with the convex part down.

Glasses, glasses and wine glasses are placed in front of the plates, starting with the largest container, from left to right. Each drink has its own bowl. Wines and cognacs are put on the table in bottles, vodka and spirit tinctures can be served in decanters. Juices, compotes and fruit drinks are poured into jugs, bottled drinks are put on the table uncorked.

To decorate the festive table, they use small bouquets of natural or artificial flowers in low vases, candles in beautiful candlesticks, napkins folded in a special way, decorative porcelain, glass or metal figurines.

Children's table

The festive table for children is served a little differently than for adults. First of all, more attention is paid to its colorful design: compositions of dried flowers and ribbons, funny little trinkets laid out near the plates, originally decorated dishes, jugs with colorful drinks - all this creates a joyful atmosphere. It is better to lay a bright, disposable or oilcloth tablecloth - after a children's feast, it is not always possible to wash a fabric tablecloth.

Since children do not like to stay at the table, and prefer sweet dishes, it is enough to include one or two hot dishes in the festive menu. Consequently, the set of dishes will also be small: two small plates, a glass, a cup with a saucer and, if necessary, a bowl or socket.

If there are mostly preschool children at the table, it is better for them to put spoons instead of knives and forks. For the same safety reasons, it is recommended to use unbreakable disposable tableware. Moreover, today in stores you can find very elegant and beautiful plastic plates, glasses and cups.

Sooner or later, a situation may arise that a best friend or a new potential partner will invite you to a pretentious restaurant to celebrate their next anniversary or sign an incredibly lucrative contract. For some people, such an invitation will not seem unusual, others may simply panic before going out. What is the reason for such an incomprehensible excitement? Many of us have been abroad, visited numerous restaurants, tasted a huge variety of national dishes. It seems that we cannot be surprised by anything. But, nevertheless, when it comes to going to a restaurant of the highest class, panic and incredible experiences begin: how to behave, what to order, how to combine dishes with drinks, etc. But the worst thing is the table setting in the restaurant - a powerful arsenal of plates, cutlery, glasses on the table. Which side to approach? What fork to grab? What a shame it will be if guests notice your lack of education in restaurant etiquette! No problem, we'll fix it!

Introduction to the course

The first question that arises when you are already at the table is: “What to do with this beautifully folded napkin into an original figure?”. Yes, often when setting a table in a restaurant, napkins, the schemes of which are very complex, are very pitiful to unfold, they look like works of art. But still, take the napkin by the free corner, pull the edge, and it will unwind. Fold it in half and place it on your knees (do not push it behind the collar or neckline of a lady's dress). This cloth is designed to keep crumbs and splatter from staining your clothes. You can blot your mouth with the inside of the napkin, then the outer part of it will remain clean and will not ruin your evening suit. Never use it to wipe off lipstick.

The principle of classical serving

The second stage is the desire to figure out what to do with all the appliances and glasses? Do not worry ahead of time: before serving the first course, the waiter will remove everything unnecessary. Only what you need for the meal will remain. Table setting in a restaurant, the scheme of which is presented below, is not so difficult to remember. So:

right in front of you is a serving plate that acts as a stand for a hot dish;
most often at the beginning of the banquet there is a plate for snacks on it;
to the left of the plates (in the direction from the guest) is a dining fork, a fish fork, a snack fork;
to the right of the plates there is a table knife, a fish knife, a snack knife, a table spoon;
above the plates there is a dessert fork (pointed with the handle to the left side) and a dessert spoon (pointed with the handle to the right side);
on the left above the plates there is a container for bread (pie plate) and a butter knife on it;
the right space above the plates is served with a glass of water, a glass of white wine, a glass of red wine.

If you are further at a loss, remember: first take those devices that lie along the edges, that is, farthest from the plate. Dessert cutlery will be removed and taken out later, during the serving of dessert.

We study devices

In addition to classical serving devices, there are those that are used much less frequently. A video of table setting in a restaurant will clearly show how to use the original appliances.

Knives and forks

spoons

There are also several types of spoons:

lettuce, having three small teeth at the end. It is used for shifting salad from a common plate to a serving one;
pouring (ladle) serves for pouring compotes, milk, jelly and, of course, soups;
salt spoon - very small, located in the salt shaker.

shoulder blades

caviar spatula - similar to a scoop, used for shifting chum or granular caviar from caviar to a plate;
meat and vegetable dishes when shifting need a rectangular spatula;
hot and cold dishes from a common plate are transferred to a portion with a figured spatula;
for pate, a small figured spatula is used;
for cake and pastries a square figured spatula is used.

Forceps

Don't worry, these are not the kind of forceps used in dental offices. These tongs are culinary. Have you seen such a table setting in a restaurant? Pictures are attached! There are:

snail tongs to hold the shell;
for baking use large pastry tongs;
for sugar, sweets, chocolate, small confectionery tongs are used;
in order to crack nuts, you need V-shaped tongs with recesses for nuts;
for ice you will need U-shaped tongs with notched blades;
asparagus tongs, offered with asparagus on a wire rack.

Hooks

Hooks are not used to catch fish, but to get the snail out of the shell.

Glasses on the table and their purpose

The number of glasses on the table depends on what drinks will be served during the feast. The classic option is glasses for white wine, red wine, a glass or a glass of water.

If you plan to set the table in a restaurant for a banquet, there can be much more glasses. How to deal with them?

Glasses are served to the right of the plates from small to large, straight or in an arc. If there are a lot of glasses, then they are served in two rows so that large glasses do not cover small ones.

Here you can not worry - the waiter will fill a certain glass with the desired drink. However, take note:

a small glass is designed for vodka or strong liquor;
a madeira glass - slightly larger than a vodka glass - is used for madeira, port and sherry;
a champagne glass - “flute” (“flute”, “flute”) - tall, delicate, on a thin stem;
glass for white wine - the edges are narrowed, the stem is high and thin (so as not to heat the cool white wine with the warmth of your hand). Pour white wine often;
a glass for red wine is barrel-shaped, the stem is thicker and shorter. The glass is filled two-thirds;
glass for cognac - "brandy-snifter", spherical, narrowed upwards. Filled to the bottom;
a whiskey glass - "whiskey", "old fashion" - served, if desired, with ice, water, soda;
martini glass - "martini" - an inverted cone on a thin leg, vermouth and martini-type cocktails are served in it.

Do's and Don'ts in a Restaurant

Table setting in a restaurant (photo for an example is attached) is not all that you need to learn about restaurant etiquette. There are other rules:

You can not powder, paint, comb your hair at the table. To do this, go to the ladies' room. It is allowed at the end of the meal only to look in the mirror.
You can not persuade a table neighbor to drink or eat more.
Appliances that fall on the floor do not rise. Pretend nothing happened and don't hesitate to ask the waiter to bring more.
The knife is held exclusively in the right hand, even if you are left-handed.
Spoon and fork on the way to the mouth are held parallel to the table.
The soup spoon does not fill to the brim.
It is not customary to tilt a bowl of soup.
One does not eat bread with a fork, one does not bite off a whole piece, one does not butter a whole piece of bread. It will be correct to break off a small piece with your hand above your plate.
Pate, caviar and butter are taken with a knife, put on a plate, and only then spread on bread.
Fish bones cannot be spit out on a plate, they are quietly taken out with a hand or a fork and placed on the edge of the plate.
Poultry meat is separated from the bone with a knife and eaten with a fork. It is indecent to gnaw at the bones taken by hand.
You can eat some dishes with your hands: asparagus, tobacco chicken.
The knife does not cut everything at once, but one by one.
It is not necessary to finish the meal or finish the glass of wine to the end.
If you wish to take a break for a drink of water, place your cutlery on the plate as you were holding it: the fork with the handle to the left, the knife to the right.
If you decide to take a break from eating, fold the cutlery on a plate crosswise.
Parallel stacked cutlery means the end of the meal. In this case, the waiter will remove your plate.
A coffee or teaspoon is used to stir the sugar, then it must be placed on a saucer.
The drink that you drink through a straw should not be sucked out to the end.
The napkin at the end of the banquet should be left unfolded on the right side of the plate.

That's all: the basic basics of restaurant etiquette are told. There is only one thing left: to enter a prestigious restaurant calmly, without a single excitement, in a good mood, and impress those present at the table with your intelligence and education.

Every woman wants surprise your friends culinary delights at a festive dinner. However, in order to produce a stunning effect, it is necessary to understand how set the right table at home. Most the correct arrangement of cutlery and dishes able to create a cozy atmosphere. This article will describe what you need to know about proper serving, how to well-prepared dining table for a meal or holiday.

Table setting rules for etiquette

Table setting is usually called the correct arrangement of all cutlery and its colorful design. The optimal choice of details for decoration and utensils depends on the purpose of the meal.

However, the following etiquette serving rules always remain unchanged:

The banquet room must be bright, well ventilated and large enough to accommodate all the invited people.
Cutlery and crockery must be polished and washed well. It is worth making sure that there are no stains from water on them.
The festive table is chosen in any shape, but its dimensions are selected based on the total number of people. Experts advise that one guest should be about 80 centimeters long.
Festive tablecloth must be perfectly clean, high-quality ironed and match the dimensions of the table. It is necessary that the edges of the tablecloth hang no more than 35 centimeters, and the corners hide the legs a little.
Forks, knives, spoons and glasses should be placed near the plates in the correct order.
In addition to cutlery for personal use, additional cutlery should also be laid out on the table, which are designed to lay food from large dishes.
All cutlery for the table and their location must be exactly the same. Do not use different sets, unsharpened knives, devices with flaws or chipped corners.

To cover the surface with a tablecloth with your own hands, first of all, you need to put the folded product on the table, and then, lifting it by the edges, lower your hands quite sharply. After these steps, the tablecloth will fit perfectly.

How to properly set the table

It does not matter whether it is a holiday or a regular meal, according to all the rules of etiquette, it is necessary to set the table in the following order:

a large table is covered with a clean tablecloth;
plates are placed opposite the chairs;
the necessary cutlery is located;
put glasses, glasses and glasses;
then you should arrange all the dishes;
have napkin holders;
there are containers with salt and sets of seasonings;
the table is decorated with various flowers, unique compositions or candles.

At first it seems to many that following all the rules for arranging appliances on a festive table is quite difficult. However, these rules are quite simple and were invented only for the convenience of a person. Cutlery should be arranged in order of their use. The most extreme are needed for hot dishes. Plates must be placed in the center of each seat 3 centimeters from the edge of the table surface. When many dishes are supposed to be served on any holiday, it is customary to put large dishes on smaller ones. Plates for bread or pies are placed at a distance of about 10 centimeters to the left.

Forks, spoons and knives are placed near the plate with the tip up, while the blade of the knife should look at the plate. On the left, you need to put the forks, and on the other hand, there should be knives. When dessert is served, the soup spoon should be placed above the plate, and in other versions, it is located on the right side, near the knife. Before an important holiday, such as a birthday, the list of appliances should include an additional small fork for snacks, cutlery for fish or other dishes, and a knife.

There must be a distance of about one centimeter between the cutlery and the plate.. Glasses for drinks should be placed on the right hand of a person. When it is supposed to serve water and wine at the same time, then the drink closest to the dish that is served very first is located. The nearest glass or glass must be on a certain line of intersection large plate and main knife. In the case when the dishes have handles, then it should be turned to the right. The total number of cutlery items for each person should not exceed more than three items. If people are confused about the rules for arranging appliances on the table, then you should watch special training videos.

How to arrange sets for spices and various napkins

Napkins are an indispensable detail when laying a festive table. Specialists distinguish napkins by the type of material. Linen napkins are usually placed under deep plates or used for protection. Paper napkins are placed in a napkin holder at a distance of about 40 centimeters from the edge of the table. And also napkins can be rolled into various interesting shapes, for example, envelopes, different flowers or ships.

When napkins are needed not only to give the table elegance, then they need to be very easy to unfold. When performing table setting, you should not forget about the spice set, which should contain pepper and salt. Do not fill the containers completely, it will be enough to fill them up to half. When there should be meat dishes on the menu, horseradish or mustard must be put on the table.

How to properly set the table for different events

On all weekends, the whole family is usually at home, and the woman cooks wonderful meals and all sorts of conversations are sure to take place when eating. This can be considered the most suitable time to give the meal a special feeling of home comfort with the help of high-quality table setting. You can always create a festive atmosphere with your own hands. In cases where a family has children, this can serve as a good lesson in how it is customary to behave in a decent society. This requires different cutlery and skills on how to use them correctly.

How to set the table for breakfast

A good meal in the morning can set the mood for the whole day. In order to present dishes harmoniously, you need to remember some rules. First you should arrange plates for snacks, and then saucers with cups and small spoons. They are placed in the middle of the table so that any member of the family is able to get them. In cases where eggs are prepared for breakfast, it is customary to serve them in a specialized stand with a high leg. She must stand on a small saucer, on which an egg spoon rests. Any porridge is poured into a rather deep plate, which is located on top of the snack dishes.

It is customary to serve pies on a large dish, which should contain jam, honey or butter. To conveniently take oil, each person needs a small knife. Without fail, a beautiful napkin holder with many napkins should be on the table. It will be very beautiful when they are made in the same style with tea insulation. And also do not forget about sugar and salt.

Table setting for dinner

In the daytime, it is best to serve first, second and dessert on the table. That is why for the most high-quality table setting with your own hands, a much larger number of cutlery is needed for dinner than for a morning meal. For main dishes, additional forks, spoons and special spatulas are needed. Bouillon cups or large plates are usually placed on plates for appetizers, and desserts are served later, after the main dishes have been eaten and all the dishes have been removed. Do not forget about meat and fish knives. Only forks should be served with meat products.

How to set the table for dinner

Table setting for dinner is almost the same as the previous preparation. As a rule, pies or pancakes are colorfully served on a large dish. Dessert plates are placed immediately. On the right they put spoons or forks for dessert. When it is necessary to give the process of eating an atmosphere of romance, then it is worth putting candlesticks with candles on the table.

Proper table setting for the holiday

Before the festive meal, you need to take care of all the decorative elements in advance. Here, not only traditions and table setting rules are very important, but also a good combination of shades of all elements. These include:

tablecloth and napkins;
crockery and cutlery;
candles;
flowers;
unique compositions.

What do you need napkins and tablecloths

The whole gamut of shades can be absolutely any, but it is quite important that the napkins harmonize well with the tablecloth. It is worth using the classic white color, bed shades of green, delicate lilac or blue. For a romantic dinner, delicate pink, burgundy or bright red colors are most suitable. These napkins should be given a unique shape or folded into the right tubes and carefully tied with a beautiful ribbon.

What cutlery and crockery do you need?

The festive table will be well decorated with dishes in the form of unusual geometric shapes, cutlery with unique handles of famous designers. And also a set of white porcelain will look unusual. However, when the napkins and tablecloth are also white, it is better to use a set of dishes with a beautiful border.

What candles are needed

A similar element is most suitable for a romantic date or wedding. When celebrating a birthday, you should do with candles on a birthday cake. It must be remembered that a candlestick plays a big role. They are thin and large, or candles are able to float in beautiful bowls that are filled with water and petals of various colors.

What flowers are needed

To decorate the table with flowers, you need to choose the right vases. Large ones should be used for bouquets that were presented to a person for his birthday. The most suitable when setting a table for a holiday are small vases that do not block the view of people. Additionally, it is worth considering a moderate aroma of flowers, which must not mix with the smell of food or somehow interrupt it.

What unique compositions are needed

Various fruit towers will look great on the festive table. Depending on what time of the year is in the yard, it is possible to make products from mountain ash, sand, cones or branches. Similar compositions can be combined with home furnishings. Handmade decorative products are now very popular.

For a holiday for children, you need to choose plastic dishes or purchase safe appliances without pointed ends. A festive tablecloth is most suitable in different colors, with characters from fairy tales or cartoons. Near the napkins that need to be folded into a unique shape, it is worth putting small sweet gifts. When a little girl has a birthday, the table must be decorated with a variety of flowers. But do not overdo it with them, it is best to decorate the table with paper garlands or balloons. It is necessary to install special signs with the names of invited guests at each place at the table, which will help to avoid misunderstandings at the birthday party.

A beautifully and high-quality served table for a holiday is able to produce unforgettable emotions for guests at home. This is not a matter of etiquette at all. It will just always be nice if the apartment is in perfect order and a cozy atmosphere. That is why it is always important that the hostess knows how to set the table with high quality, knows the rules of etiquette and adheres to them.

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