Table setting for dinner. Table setting rules for breakfast, lunch, dinner, holiday according to etiquette. Basic rules for table setting with cutlery, napkins, crockery Table setting for Sunday lunch

Table setting for all existing rules- this is always a sign of attention from the owner of the house to his guests. Unfortunately, a properly laid table is not so often seen today, especially at home. However, table setting is a true art, once mastered, you bring beauty into your life. That is why it is so important to know the rules of table setting - in order to be able to create a festive atmosphere in your home every day for breakfast, lunch and dinner, and in holidays Surprise your guests with fantasy decorations, intricately folded napkins and sumptuous crockery.

Table setting sequence

The table should be served according to the following plan: tablecloth; dishes; cutlery; glasses, wine glasses, glasses; napkins; table decoration. At first, table setting may seem like a really complicated science to someone, but after some time, when table setting according to the rules becomes a habit, it will seem to you that this task is easier than ever!

Table setting begins with spreading tablecloths on the table. It would seem, what could be easier? Threw the tablecloth over the table - and it's ready. Actually there are certain rules on this account.

First, the tablecloth must be perfectly ironed and presentable. There is nothing good in setting the table with a crumpled tablecloth or oilcloth. The smoothed tablecloth, or rather its corners, should fall opposite the table legs, covering them evenly. There are also requirements for lowering the tablecloth from all sides - at least 25 cm and, in no case, not lower than the seat of the chair.

Such requirements were not introduced by chance, since too small a tablecloth descent on the table looks ugly, and too large - it causes inconvenience to guests. After you have covered the table with a tablecloth, it's time to start arranging the plates.

Types of plates

The purpose of most of the plates from the table above can be easily guessed by their name, however, there are also dishes that are not entirely obvious. The patty plate is used to serve croutons, patties or bread. The chill plate is used to serve various appetizer dishes such as oysters, salads or stews. The bowl plate, as you can easily guess from its shape, is used to serve several types of salads or side dishes at once. It is also used to serve fondue. Fried eggs are served in an egg plate, jam, jam or honey is placed in a socket, and a bowl is intended for serving fresh berries, jelly and fruit salads.

What kind of plates you put on the table on a festive or weekday evening depends on the number of dishes served. Serving for a two-course dinner involves one plate, for a four-course dinner - another.

Naturally, the plates on your table should be perfectly clean and dry. It is advisable to polish them to a shine before serving.

According to the rules, a snack plate (see the table above) is located in front of each chair. Do not put it on the very edge of the table, it does not look very presentable! The patty plate is placed to the left of the diner, as you can see in the photo above.

If you set a table with several dishes, in this case you place small canteens under the snack plates, etc.

Types of cutlery

  • 1,2,3,4,6,31 - spoons: coffee, tea, dessert, table, for making coffee, for ice cream;
  • 5, 7, 8, 9 - tongs: large confectionery, for asparagus, for ice, small confectionery;
  • 10 - a device for trimming cigars;
  • 11, 12, 13, 15, 17, 19, 21, 23, 26 - forks: for lemon, lemon, cocotte, fish, dessert, dessert, snack bar, snack bar, dinner fork for second courses;
  • 14, 16, 18, 20, 22, 25 - knives: for the second fish dishes, dessert, dessert, snack, snack, table knife for main courses;
  • 24 - ladle;
  • 27, 28, 29, 30 - blades: confectionery, for pate, for fish, caviar;

After arranging the plates, you should immediately lay out all the necessary cutlery. Knives are placed to the right of the plates, forks to the left. A tablespoon is placed near the knife. For a festive dinner of several dishes, the cutlery should be laid out as follows, starting to the right of the plate: a table knife, a fish knife and a snack knife. You put a butter knife on a patty plate. If it is supposed to serve first courses, a soup spoon is placed between the snack and fish knives. If fish is not provided on the festive table, a tablespoon is placed instead of a fish one. To the left of the plates are forks corresponding to the knives in the same order in which the knives are laid out: canteen, fish, diner.

Also, do not pile cutlery one on top of the other, the distance between forks and spoons should be about 1 cm.

Table setting: glasses, wine glasses, glasses

To the right, behind the plates, we put the glasses from largest to smallest. Depending on what drinks will be served on the table, glasses for water, white / red wine, champagne, a glass for juice, a glass for spirits and glasses are sequentially set. When placing glasses, hold them by the stem so as not to leave fingerprints on the glasses themselves.

Table setting: napkins

What festive table no napkins? Napkins are not only a wonderful table decoration, but also very practical thing. Napkins are linen and paper. Cloth napkins are not intended for wiping hands or face, there are disposable paper napkins for this purpose. Cloth napkins good housewives usually beautifully decorated so that guests can put them on their laps.

Table decor

Regardless of whether you have a festive dinner or a daily breakfast, a properly served table involves decorating it with flower arrangements, fruit vases, the same cloth napkins, dishes with colorful vegetables etc.

pupils of the 7th grade Andreeva Yulia, Koshkina Inna

The creative project dedicated to the consideration of the rules of table setting for dinner. Daily observance of this makes it possible to maintain a certain order during meals, develops family traditions, accustoms to accuracy, develops aesthetic perception.

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Table setting for dinner Completed by: students of grade 7A Andreeva Yulia, Koshkina Inna

Problem: Guests will come to us and Mom asked me to help her set the table for dinner. Goal: 1. Develop a lunch menu. 2. Prepare lunch from the dishes that you learned to cook in cooking lessons, or similar to them. 3. Serve a table for dinner. 4. Fold beautifully napkins. 5. Decorate the table with flowers.

Throughout their history, people have sought to turn the ordinary process of eating into an aesthetic pleasure and, accordingly, tried to properly furnish it. A deliciously prepared dish and a beautifully decorated table cause appetite, which contributes to better digestibility of food.

In many cultures, table decoration is a whole philosophy, with its own traditions and rituals. But today mutual influence different cultures leads to a mixture of styles and allows for many improvisations. Therefore, the choice of serving remains with the mistress of the house and involves many options: from solemn austerity to democratic multi-colored serving or the use of specific national attributes.

Table setting is not just preparing it for breakfast, lunch, dinner or tea. This is a kind of art that depends more on the taste of the person setting the table, and not on his financial resources. You should try to serve the table every day, and not just on holidays. This makes it possible to maintain a certain order during meals, develops family traditions, and teaches to be careful.

The main purpose of serving is to create ease of use of appliances. Table setting depends on the time of eating (breakfast, lunch), on the place of eating (apartment, cafe) and on the occasion (everyday, birthday, business lunch, wedding, etc.).

There is a certain sequence of actions that helps to quickly and correctly arrange numerous serving items. First, the table is set with a tablecloth, which must be spotlessly clean and ironed. It is desirable that the ends of the tablecloth hang down evenly from all sides of the table by about 25-30 cm, and the corners of the tablecloth should cover the legs of the table.

After that, the plates are arranged. It is recommended not only to wash and wipe them well, but even polish them to a shine with a towel or napkin. The snack plate should be located strictly opposite each chair at a distance of about 2 cm from the edge of the table. A pie plate is placed at a distance of 5-15 cm to the left of the snack plate. In this case, the center of the plates should be on the same line. Depending on the type and occasion of the feast, there may be several plates. In such cases, small dining rooms are placed under the snack plates, and a pie plate (bread plate) can be placed so that the edges of the plates farthest from the edge of the table are in line with the small dining plate.

The forks are placed to the left and the knives to the right of the serving plate, with the forks serrated up and the knives blades inward. The place of the soup spoon is at the top, above the serving plate. If the menu provides for a dessert, a spoon for it is placed at the top, and a soup spoon is located next to the first knife.

The first to "go into action" are the devices that lie on the extreme left and right of the plate. As the dishes change, we all "move" to the plate. Serve with glassware. With several objects for drinks, the glass is shifted to the left of the center of the plate, and next to it, to the right, the rest of the objects are lined up on the same line. But putting more than three items in one row is not accepted.

Napkin - indispensable attribute table setting, which unfolds immediately after placing glassware on the table. There are many ways to roll napkins, both simple and requiring some skill. Rolled napkins are placed on each guest's dinner plate. In some cases, linen napkins can be replaced with paper ones.

The final chord of the table setting is the arrangement of devices with spices, vases with flowers and other decorative elements. Appliances with salt and pepper are placed in the middle of the table on special stands. A device with mustard, if there is a need for it, is placed nearby. You can also put bottles of vinegar next to the spices, vegetable oil or hot sauces.

Self-assessment It seems to me that the dinner turned out to be useful and satisfying. The project was liked (probably) by my teacher. While working on the project, we conducted a study: we learned from the textbook of technologists and cookery books, the Internet, what dishes lunch can consist of, how they decorate and serve the table for dinner, found out the preferences of each guest. Everyone loved it, including us.

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

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

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

Before you start, take a look at two exemplary schemes table setting. As you can see, it is much easier to set a homemade festive table for guests than at an official reception!

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

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

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

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

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

Step 1. First we lay the tablecloth

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

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

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

Step 2. Arrange the plates

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

By classical rules table setting for one person may rely on several plates:

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

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

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

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

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

Step 3. Place cutlery

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

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

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

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

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

Step 4. We put glasses, wine glasses, glasses

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


Step 5. Serve the napkins

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

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

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

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

Easter serving

And a little about the arrangement of dishes

In addition to serving cutlery and dishes, you need to lay out the dishes themselves with food. Here is a small reminder of how this can be done beautifully and correctly.

That's it. We wish you successful practice and cheerful, sincere holidays!

Serving dining table according to all the rules - the most difficult and responsible of the everyday ways to set the table. Since in the conditions modern life the whole family can get together and dine together only on weekends, why not do it on the highest level by arranging a small holiday for the household?

First of all, you should know general rules servings that must be observed when setting the table at any meal, especially for lunch.

For each seat at the table, 60-80 cm of its length should be allocated, it is this distance that will fit all the necessary appliances and allow those sitting to feel comfortable without touching the neighbors with their elbows. Cover the table with a fresh tablecloth: if you are not expecting guests, you can use a colored one, otherwise, a white or plain light one. For beauty, you can put a vase with fresh flowers in the center. Cutlery should be placed symmetrically on both sides of the dishes in the order corresponding to the occasion of the meal and the dishes served. Crockery and cutlery should be at least 2 cm from the edge of the table.

Place the spice set in the middle of the table. At in large numbers It is desirable for participants to have two salt and pepper shakers, located symmetrically closer to opposite ends of the table, so that everyone has equal access to the necessary seasonings.

When serving dinner, even if it consists of several courses, place the plates for no more than two courses, otherwise it will turn out that the table is cluttered with dishes. If any separate drinks are supposed to accompany the dishes, then glasses, glasses and glasses are placed simultaneously with the corresponding plates.

This type of serving is most common: first, a small plate for the second course is placed on the table, and a tureen or a snack plate is placed on it, depending on what you serve first. Place a tablespoon to the right of the plate or behind it with the indentation up, pointing the handle to the right. Put the hot knife to the right of the plate with the blade towards it. If knives for fish and snacks are required, then they should be placed to the right of the table knife: first a fish knife, and then a snack knife, in this case a spoon for soup is placed between them. The fork can be placed either on the left or on the right. If it lies on the right, then it should be closer to the plate than the knife.

Cold appetizers are served before the main course or green salad. Salad dressing should be served separately in a gravy boat, and two forks should also be placed on the table. One will be for the salad, the other for the subsequent hot.

Etiquette prescribes to put a plate for each dinner participant. At a simple homemade dinner, you can do without it if you wish. In the latter case, put a bread basket on the table and let everyone take the bread on their own, placing it on a napkin or on the edge of the plate, but not on the tablecloth!

Cutlery for dessert and fruit can be immediately placed on the table behind the cutlery for main dishes, but if there are a lot of them, then it is better to serve them later. Spoons, forks and knives are laid out according to the same principle as described above.

The arrangement of utensils for drinks, of course, also obeys a strict order. For non-alcoholic drinks, a tall glass is placed, it should be located at the plate for bread or, if there is none, at the plate for the main dish. If there is not water or juice on the table, but kvass or fruit drink, then mugs are supposed to be placed instead of glasses. If alcohol is expected at dinner, the scheme is somewhat more complicated: a separate vessel is required for each drink. They are arranged in two rows. General scheme is as follows: first on the left is a vodka glass, a Madeira glass for fortified drinks such as sherry, then a glass for, in the second row - rhine and lafite glasses and a glass of champagne. If some drinks are missing, then their place is replaced by the vessel adjacent to the right.

In addition to cutlery, salt and pepper shakers, there should be additional seasonings and sauces suitable for dishes, a butter dish on the table.

Dishes should be arranged in such a way that it is convenient for everyone to either take food from the dish, or take the dish in hand to serve to a neighbor. Each dish has its own serving device.

If you are serving a dish to a guest, offer this dish while standing on the left side - it will be easier to take it and carefully transfer it to your plate.

Tea drinking is a separate event that cannot be mixed with the rest of the meal. Even if served immediately after dinner, tea cups and saucers should only appear on the table after all other utensils have been removed from it.

"Home Guru" advises you to master the subtle art of serving: a well-decorated table always impresses, besides, beautifully served food seems even tastier and invariably cheers up.

Olesya Glova

The tradition of a family dinner is gradually becoming a thing of the past. This is an inevitable process caused by the constant employment of family members. But on weekends, a woman can create a special, festive atmosphere by gathering a friendly family at dinner. In this case, a lesson in proper serving will come in handy.

What does pre-dinner table setting include?

In order for the table set for a family dinner, creating a festive and solemn impression, you need to take care of the following items in advance:

  • tablecloth;
  • napkins;
  • tureen;
  • small plate for bread;
  • a large plate as a stand;
  • soup deep plate;
  • snack plate;
  • cutlery set;
  • separate butter knife;
  • glasses, glasses for wine or glasses for drinks;
  • butter dish;
  • devices for spices;
  • gravy boats.

It is advisable to choose a tablecloth so that its colors do not stand out from general interior. In this case, it is better to opt for neutral fabrics. light shades, which will not distract attention from the meal. If it is necessary to emphasize the significance of the solemn event, the best option becomes a classic white tablecloth.

The fabric should be starched and carefully ironed. When covering the table with a tablecloth, you should make sure that its edges are on the same level on all sides.

Preliminary serving includes at least such milestone how to create the necessary decor. To do this, you should practice a little and learn how to beautifully fold paper or fabric napkins. A bouquet of flowers located in the central part will complement the overall composition.

A small lesson on how to set the table for dinner correctly

In order for the dining table setting to be competent, you must follow a few simple rules:


  • A large plate is located opposite a family member at a distance of 2-3 cm from the edge of the table. A deep soup plate is placed on top of it;
  • A tissue napkin lies on a plate or next to it. For paper napkins, special stands are more often used;
  • On the left side of the plate are the forks, tines up. If this is a festive meal, you need to put 2 forks - for an appetizer, as well as a hot dish. For a family dinner, one appliance is enough;
  • A knife and a tablespoon are traditionally placed with right side. The sharp side of the knife is turned towards the plate. The spoon lies down with the concave side down. As in the case of a fork, for the festive menu it is necessary to provide 2 knives - for snacks and hot;
  • Appliances intended for hot dishes are located further, and for snacks, on the contrary, closer to the plate;
  • The layout of saucepans, oilers and spice devices is quite simple. It is customary to place appliances in the central part of the table so that each person can easily reach them;
  • For bread and pies, a small small plate is usually provided, which is placed above and slightly to the left of the main plate. There must be a special butter knife next to the plate;
  • Bread is served in breadbaskets, which are usually placed on the sides of the table;
  • The tureen should be next to the hostess of the gala dinner;
  • The second course is usually served in portions for each family member or guest. If the dish is to be placed on big platter, it is necessary to add one more - medium size to the set of plates;
  • Glasses for wine or glasses for other drinks are placed diagonally to the right of the plate. By the way, before dinner, you need to open a bottle of wine, as it is supposed to serve already uncorked wine.

Final chord

When those sitting at the table were satisfied and entertained with conversation, it's time to serve dessert. However, before that, you should remove all unnecessary more tableware, crumpled napkins, and spice devices.

In the central part of the table remains flower composition and glasses, as well as glasses intended for dessert wines. It is necessary to brush the crumbs from the tablecloth using a small dustpan with a lid and a folded napkin. The word "dessert" comes from the French "desservir", which means - cleaning the table.


On the family dinner they usually serve pies or cookies with hot fragrant tea. In this case, the table layout for dinner will be as simple as possible - glasses for tea and vases for sweets. If a large pie is served, it is necessary to put a dessert plate in front of each family member.

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