Simple table setting rules. Spice utensils. Selection and placement of serving elements

TABLE SERVING TABLE SERVING. Everyday. To protect the table from traces of hot dishes, as well as to ensure that the tablecloth lies more evenly, an oilcloth or soft cloth is placed under it. dense fabric. In the middle of the table, a sudok with seasonings (mustard, vinegar, pepper), a salt shaker with a spoon for salt, a plate (or bread box) with bread are placed. Small plates are placed at an equal distance from each other. To the right of each plate put a knife (with the honed side of the blade to the plate) and a spoon, to the left of the plate - a fork. Both spoons and forks should lie with the convex side down. If the menu includes an appetizer, then a small snack bar is placed on top of a small plate, and dishes and plates with snacks are placed closer to the middle of the table.

Cloth napkins are put into rings with initials or other marks indicating which of the family members uses each of them. Napkins are placed either on top of the snack plate, or to the right of the small one, next to the spoon.
The most convenient and hygienic paper napkins. They are placed, rolled up into a tube, into a glass or a vase in the middle of the table.
After the snacks and snack plates are removed from the table, soup is served. A bowl of soup, a pouring spoon and a stack of deep plates are placed to the right of the place occupied by the hostess. She pours the soup into bowls and passes it to the diners. After they have finished eating the soup, they remove the bowl, deep plates and spoons, and put a dish with the second meal in the middle of the table. Before serving sweets, all used utensils and cutlery are removed from the table and crumbs are swept from the tablecloth. Kissels, compotes, jelly, mousses and other dessert dishes are served in a cup or in a special vase on a saucer.
Table setting for breakfast or dinner differs little from dinner table setting. As a rule, there is no soup in the breakfast and dinner menu, so the spoon is excluded from the device and deep plates are not served.
The table for evening tea can be covered not with a white, but with a colored tablecloth; for each put a dessert plate; put a napkin on top of the plate; to the right of the plate is a dessert knife, and to the left is a dessert fork.
A biscuit bowl with cookies, a vase of jam, a plate of lemon, etc. are placed in the middle of the tea table. Tea utensils and a small teapot are placed near the place occupied by the hostess. It is convenient to put a samovar or a large teapot on a small special table, which is moved to that edge. common table where the owner sits.
Festive serving quite different from everyday life. The table for a festive lunch or dinner is covered with a large, carefully ironed, moderately starched snow-white tablecloth. A colored tablecloth is also suitable for festive evening tea. It is desirable that the napkins be the same color as the tablecloth and from the same material.
Vase with fresh flowers - the best decoration table. But it must be borne in mind that the most beautiful vase and the most elegant bouquet will be redundant if they take up a lot of space and obscure those sitting at the table from each other. It is recommended to make small bouquets and put them in low and wide bouquets. To the center holiday table put a bowl of fruit, bowls of pepper, mustard, vinegar. Bouquet boxes with fresh flowers are placed on opposite sides. If fruits are not served at the table, then vases with flowers are placed in the center of the table. Cold snacks are placed closer to the center. White and black bread, cut into neat thin slices, are placed on opposite sides of the table. You can put it on each device, wrapping a slice of white and black bread in a napkin. Wines and drinks are placed closer to the center, along the middle line of the table, but not in one, but in different places.
Large small plates are placed at an equal distance from each other. A snack bar is placed on top of a small plate, and on the left side - a small, pie one. The napkin is folded into a square or triangle and placed on a snack plate.
Cutlery is arranged in the same way as during everyday serving. When especially solemn dinners are served, then, in addition to the usual cutlery, you can add snack bars and fish. In this case, a fish and diner are placed next to the table fork, and fish and diner knives are placed next to the table knife.
Glasses, piles, glasses or wine glasses are placed in front of the plate. With a variety of drinks on the festive table, the number of glasses and glasses can reach up to 5 for each device. They are placed in 2 rows: first - a small glass for strong drinks, next to a glass for Madeira or port wine and a glass for mineral water; in the second row - a colored glass for white table wine and a glass of champagne.
The device for dessert, if the size of the table allows, is placed behind the glasses parallel to the small plate. You can serve a dessert knife, fork and spoon along with a dessert plate at the end of dinner, after all other cutlery and plates have been removed from the table.
Wines, except for champagne, are put on the table uncorked. Ordinary corks can be replaced with special figured ones. Champagne is opened at the table before it has to be poured.
For all dishes and snacks that are put on the table, a spoon, fork, spatula or tongs should be served separately, with which they put food from a common dish on their plate.
It is good to arrange small salt shakers in several places, and even better - one salt shaker for each device. See insert.

Brief Encyclopedia household. - M.: Great Soviet Encyclopedia. Ed. A. F. Akhabadze, A. L. Grekulova. 1976 .

See what "TABLE SERVING" is in other dictionaries:

Table setting- Cover the table with a white, well-ironed tablecloth. The middle smoothed fold of the tablecloth should pass through the center of the table. It is recommended to put a flannel or some other heavy soft fabric under the tablecloth: the tablecloth will lie more evenly, knock ... ... A book about tasty and healthy food

SERVING Dictionary Ushakov

SERVING- 1. SERVING1, serving, pl. No, female. Action under ch. serve. Setting the table for dinner took about an hour. || Table decoration for dinner, tea, etc. "The table setting changes and the servants serve dinner." Chekhov. || Service utensils and ... ... Explanatory Dictionary of Ushakov

serving- and, well. servir. 1. Action by value. ch. serve. Table setting for dinner. BAS 1. And I know the cooking part .. for five years I was in the English club as an apprentice. again canned... Historical dictionary gallicisms of the Russian language

Serving- This article has no illustrations. You can help the project by adding them (subject to the image guidelines). To search for illustrations, you can: try using the tool ... Wikipedia

SERVING- (this see the previous word). Table decoration for lunch or tea. Dictionary foreign words included in the Russian language. Chudinov A.N., 1910. Serving of a dinner or tea table, complete decoration of it by all necessary things,… … Dictionary of foreign words of the Russian language

serving- The term has several meanings, generally similar to each other. 1. Set (serve) the table, place cutlery on it (see couverts), according to the established, traditional or diplomatic rules. 2. Keep order ... ... Culinary Dictionary

SERVING- SERVING, and, wives. 1. see serving. 2. collected Table decoration: crockery, cutlery. Dear s. Explanatory dictionary of Ozhegov. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 ... Explanatory dictionary of Ozhegov

SERVING- The term has several meanings, generally similar to each other. 1. Set (serve) the table, place cutlery on it (see couverts), according to established traditional or diplomatic rules. 2. Observe ... ... Big Encyclopedia culinary arts

Books

Table setting. Etiquette, . The book that the reader holds in his hands deals with a wide range of issues related to serving, receiving guests, table and everyday etiquette. How to properly serve...

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Today, table setting is a process that can accompany not only holidays, but also the usual meals in the family circle. It is not at all necessary to wait for the arrival of guests in order to get beautiful dishes and a crispy clean tablecloth.

Especially for you website prepared general recommendations for serving, which are designed to help beautifully decorate the table, save time and money and create a delicious atmosphere.

Breakfast

Graceful breakfasts on weekends are becoming a good tradition in many families, bringing relatives and friends closer to each other. To turn an ordinary breakfast into a small holiday, a beautiful service is enough and correct location serving items. And, of course, do not forget about the bouquet in the center of the table - a good mood is guaranteed for the whole day.

Dinner

Are you expecting guests for dinner? For festive serving you will need several types of plates, cutlery and wine glasses. Napkins are no longer enough here - prepare a beautiful tablecloth that will emphasize the decoration of the table. You can also decorate the table with a bouquet of flowers, placing it in the center: you will certainly cheer yourself up and your loved ones.

formal dinner

1 - butter knife;

2 - a plate for bread;

3 - guest card;

4, 5 - dessert devices;

6, 7, 8 - glasses for drinks;

10 - a plate for the main course;

11 - salad plate;

12 - napkin;

13, 17 - devices for fish;

14, 16 - appliances for the main dish;

15 - salad fork;

18 - soup spoon;

19 - cup.

Table setting for a formal dinner is a kind of art. You can't do without a perfectly white tablecloth and napkin rings. Properly arranged dishes and cutlery, stylish decor and pleasant little things not only contribute to the creation Have a good mood, but also help to express their attention and love for relatives or guests. And for seating a large number of guests, use special cards - guests will appreciate it.

informal dinner

Table setting for dinner is a whole skill, and harmonious combination tableware and tablecloths, the correct arrangement of cutlery and interesting decor will create an integral composition and will certainly be remembered by guests. Forks on the left, knives on the right, glasses for water and wine - not so many items, but what an effect. A colored tablecloth or a path with a pattern would be appropriate here.

It takes ~3 minutes to read

Have you ever wondered what is the main sign of the attention of the hostess of the house to her guests? Of course, this is the correct table setting. Unfortunately, not all housewives know how to do this. Many people think that on beautiful serving table needs a lot of time. However, this opinion is erroneous. Knowing and observing certain rules, you can create a festive mood not only for the holidays, but also on weekdays.
To create an unusual table decoration, you can attract household members. Most likely, they will like this activity, and you will save time and effort.

It is wrong to assume that in ordinary life you can not bother, and all the difficulties of decoration are used exclusively for public holidays. Psychologists claim that appearance dishes and the table as a whole depends on the mood and taste perception of food.
Table setting at home differs from the solemn one in a smaller number of appliances and decor details.

Take into service that coaster plates are a must. Using them, you will avoid staining the tablecloth. Agree that sometimes it is very difficult to remove borscht stains from it.
It is not recommended to replace the tablecloth with oilcloth. To make the table look "smart", sometimes it is enough to lay a checkered cloth on it. Of course, everything should look harmonious and the tablecloth should be combined with the overall interior of the kitchen.
If your menu includes a first course, then the presence of deep plates is a must. It is much easier to walk around with a pot and pour the broth for everyone than to rush around with plates.
Under a deep plate should be a container for a side dish.
In order not to constantly run for forks and spoons, provide them in the right amount in advance.

Why is table setting necessary?

Everyone will agree that it is much more pleasant to eat at a chicly served table. If everything is properly organized, then the daily meal turns into a holiday.
It is not necessary to prepare gourmet dishes, you can use ordinary ones. inexpensive products. The very idea of \u200b\u200bdecorating a dining table is important.
Serving planning for specific meals
Introduce new traditions into your family. Due to lack of time in modern world Not every family can afford joint meals. In this case, you can limit yourself to one common meal, which will take place in the evening.
Not only for a festive meal, but also for a simple dinner you can arrange the serving in an original way. Children will be happy to help you with this, as a rule, they are very fond of arranging plates and laying out napkins.
At this table you can chat with all family members. The atmosphere of comfort is conducive to confidential conversations, everyone can talk about their problems or achievements. Such a tradition will bring a piece of joy into everyday life. After everyone gets used to gathering at home for dinner, you can start introducing gatherings on weekends into family traditions.

Table setting rules

You need to use the same devices.
Each dish should have its own serving.
When arranging objects, it must be taken into account that about 80 cm of space must be allocated for each person. This condition will make guests feel comfortable.
Plates are placed in the middle of the allocated place, at a distance of two cm from the edge.
When planning the serving of several dishes, deep dishes are placed on a flat surface.
At a distance of 10 cm to the left of the person, plates for sweets or bread are placed.
Spoons, forks and knives are placed with the tip up, on the right - knives, on the left - forks. If dessert is to be served, the soup spoon is placed above the plate.
Glasses and glasses should be placed on the right. If alcohol and water are served at the same time, then the container that should be combined with the first course is placed closer.
All utensils must be clean and free of stains and streaks. Before serving, it must be wiped with a dry towel.

How to choose the right tablecloth

A mandatory attribute is a tablecloth. It can be both for everyday use and for solemn. What recommendations do experts give when choosing a tablecloth?

for a banquet, a tablecloth made of natural fabrics, preferably white, is used;
for everyday dinner or lunch, you can use an acrylic attribute, it should fit the shape of the table;
it is important that the tablecloth is of suitable length, it should cover the entire surface, and the edges should hang down by 20-25 cm.

Required condition!!! Any tablecloth must be clean. Therefore, you need to have several options available.

Plate arrangement

So, the tablecloth is laid. Now you need to arrange the plates. The scheme is very simple. There should be a decorative plate in the very center, it should not be too close to the edge. A plate for snacks is placed on it. If there are liquid dishes on the menu, then a deep container is also placed on decorative plate. It is important to note that when serving puree soup, a soup bowl is served, and when serving broth, a cup must be served. The bread plate is placed to the left of the decorative one.

Location of devices

Serving provides a certain location of all appliances. Everything must comply with the rules of etiquette:

appliances should be placed on the sides of the plates, in some cases they are placed on top;
there should be forks to the left of the main plate;
knives are placed on the right, their blades should be directed towards the plate;
on top of the plate should be a spoon for soup;
a dessert spoon is placed with right side, it should enclose a row of knives.

Important!!! The utensils that will be used first should be closest to the plate. Appliances for first courses should be the most distant. It should be borne in mind that all devices must be freely available for use.

How to choose glasses

For serving a festive table, it is very important to choose the right glasses. For each drink, a certain type of wine glasses or glasses is provided.
For red wines, cognac and brandy, "pot-bellied" glasses are used. And for wines from white varieties, small glasses are used. The tallest or narrowest glasses are for champagne. For juices and water, glasses are served that are intended for cocktails.

Use of napkins

How beautiful to set the table? One of essential elements decorations in the design of any holiday or banquet are napkins. A lot of techniques have been invented, following which you can create an exquisite and unusual composition from them. When choosing napkins, you need to pay attention to the color. You can buy napkins of the same color with holiday candles.
Napkins need to be folded so that after unfolding they do not look too wrinkled. This decoration is placed on a plate for snacks. Using napkin figurines, you can make your table very stylish.

Table setting for dinner

Festive dinner with the family. Beautiful candles and plates are placed on the table, wine and light snacks are in store. Later, you can serve a hot dish, dessert and fruit. Remove the glasses and replace them with cups and saucers.
How beautiful to set the table for a romantic dinner? Covered not big table behind which two people sit opposite each other. Candles and flowers are a must. A dark-colored tablecloth will add a special flair to the romantic mood.
For a themed dinner. You can serve dishes prepared from products that are grown in your country house. The table is decorated with compositions of vegetables. All dishes are simple, prepared from natural products.
For dinner with a friend. No extra details. Delicate tablecloth, the minimum number of appliances, light meals. Perhaps cold cuts or seafood.
Dinner for friends. Friends come to visit for simple informal communication. So forget about solemnity, everything should be simple. But of course cook some delicious meals

Table setting for a children's event

Organization children's event This is always a concern for parents. It is necessary to take care not only about the deliciousness of the food and the beauty of the presentation, but also about the safety of the children.
How to set the table for a children's holiday?

In order for the children to feel like adults, set a separate table for them.
It is necessary to withstand the design in one scale. It is better if you pick up any cartoon theme. It must be present in everything.
Disposable tableware is a real godsend for parents who need to organize children's holiday. Just do not think that we are talking about simple disposable plates. In stores you can buy very beautiful dishes from durable plastic or special cardboard. Such dishes are very practical, because they do not break. She is very beautiful, so the kids will be delighted with her.
Do not cook a variety of salads and meat dishes. After all, this is a children's holiday, and children do not like to eat this at a party. Surprise them with beautiful buffet appetizers, this is exactly what they will like.

Benefits of proper table setting

If your family gets used to eating in a cozy and beautiful setting then the food will be a real pleasure. Children will grow up cultured, knowing the place for each item on the table. Evening gatherings at a beautifully laid table will unite your family. And this family tradition will be passed down from generation to generation.

Table setting

Background

Table setting. This is a very difficult task. Once it served as a sign of a native of a difficult family. Symbol beautiful life, gradually spreading and, on ordinary houses. In some places he is still one of important qualities hospitable and decent home. And who will refuse a beautifully decorated banquet? Thus, table setting is a pretty necessary thing if you want to impress your guests.

How was it in the Middle Ages? Especially in the early Middle Ages? At that time, they did not know about table setting, in fact. Yes, they ate in a certain order, drank wine, lit candles and fireplaces. But how far the medieval feast was from the modern holiday is beyond description. Ate with hands. They drank from coarse goblets. Dishes, if any - as a rule? was clay or wooden and rather rough. And then, they ate from the recesses in the table. In addition, a large feast usually ended with a big drinking party. They fell asleep. Impurities could be poured just nearby. Although this would be too much for the Middle Ages. In a word, at the beginning of the Middle Ages, little was known about habitual manners. It was not the time and not the manners. Yes, and not such an easy life, much more full of dangers. Yes, and in drunken fights at the table they tried to do without killings, otherwise, all feasters could be held accountable. But if there were more than seven guests, then responsibility could be avoided, as it would border on the loss of noble persons, who often die in battles and tournaments, in duels and in opposition to robbers. Not out of nobility, just in the Middle Ages there were enough of those who preferred illegal and very bloody fishing.

Medieval decoration was ascetic. Dresses are much easier. Even the ladies were far from the image of Madame Pompadour, for a completely objective reason - etiquette was just being formed then, old traditions were partly revived. The feast was turned into a ritual by Karl, nicknamed the Great. He decided to revive the ancient traditions of the Romans and Greeks. While eating, he preferred to either listen to music or invite readers to read aloud. At the table were servants, kravchiy and the steward. The hall was decorated. Carpets, candles, animal skins, simple furniture like tables, benches - everything was ready for the holiday on demand. Spoons were not particularly popular, because they ate meat from knives, from golden dishes. They drank wine. Dancers, singers, jesters - entertained the guests. The owner himself usually did not skimp on gifts.

Since the 11th century, the presence of women as guests at the feast became acceptable, which contributed to a more civilized behavior of the guests. They began to use one dish and a goblet for two. The rule was added to the etiquette not to rush in eating and drinking. Do not wipe greasy hands and cutlery on holiday clothes. One could, however, absolutely freely use the edge of the tablecloth as a napkin. A salt shaker was added to the festive table. However, it was more often a fairly protected object. It was believed that poison could be added to the salt, so the salt shaker was rarely used. In the 16th century, Europeans began to use knives and spoons. Later, a fork was added, which was borrowed from the Venetians. The Venetians used a fork to eat, since the fruits were juicy, they should not have soiled their clothes - so they invented a fork for this purpose. But, the conversation about the fork was not over. In France, it was considered a normal five-fingered fork, rather short for that time. The clergy stood up for the restoration of the feasts of the past. Tablecloths and napkins were firmly established in everyday life, becoming commonplace for large feasts of the nobility. Gradually moving to small-scale feudal lords. Yes, and to the people. Soup bowls, dishes made of silver and tin appeared. Porcelain was still expensive. It was delivered from China. Noble people could afford a lot. But, porcelain was very expensive even for them. Therefore, there was an assumption that it would be nice to produce porcelain right in Europe. This was succeeded by Duke Ehrenfried Walter with assistant Joachim Friedrich in 1707. Used red clay and kaolin. Thus, the long-awaited invention of porcelain reached Europe.
1710. In Meissen, a porcelain manufactory arose. However, the monopoly could not be maintained for long. The method of making porcelain is no longer a secret.
In 1781, England began to mass-produce porcelain products. Coffee, tea, cocoa, chocolate - all this gave rise to special dishes for consumption.
In the 19th century. In Germany and Austria, a special Biedermeier style arises. More precisely dates from 1818-1848. Round table - as the center of the salon. It is customary to decorate the table with a vase of flowers. Green decorations from ferns to palm trees take their place as part of the table setting.

In the 19th and early 20th centuries, the culture of feasts improved, dinner became shorter, table speeches came into fashion. Introduced a lot of cutlery. Dining etiquette itself is becoming more diverse. Many cutlery is based on materials such as nickel, bronze, silver and gold - however, nickel silver and cupronickel remain. Napkins are folded in a certain way for greater aesthetics.
1855 Gas lighting appeared, and in America. Already in 1860 - kerosene lamps occupy their niche. A little later, they are replaced by incandescent lamps.
The current century combines the rationalization of labor and time. After World War II, food and food culture is not Europeanized, but Americanized to a greater extent. Many rituals are abolished and simplified. Instead of a round table - a buffet table. All kinds of fast foods have firmly occupied their niche. For better or worse, food simplification has not always been a qualitative success. More went the quantity. However, to this day there are connoisseurs, and representatives from high society who prefer the old traditions in table setting. Your choice of what to use.

A few tips on table setting and proper serving of dishes

1. The festive table must be covered with a cloth tablecloth, but if this is an ordinary family meal, then you can use oilcloth and small napkins (including paper ones).

2. Plates should be placed at a distance of 2 cm from the edge of the table.

3. Place the cutlery on the right side of the plates in such an order that the one that will be used first is the one on the far right. For those that are placed on the left, the leftmost must be placed first.

4. The knife should be placed with the blade towards the plate, and the fork and spoon with the concave side up.

5. Place a glass for drinks in front of the tip of the knife, and a salad bowl to the left of the plate.

6. Put the folded napkin to the left of the plate or on the plate.

7. Salt shakers should be close to each appliance, so it is recommended to put several small salt shakers on a large table.

8. The table can be decorated with low bouquets in small vases (the flowers must be alive and not crumbling).

9. When serving food, the dish is brought from the left side, holding it with the left hand, and the used dishes are collected from the right side (you can’t put the plates one on top of the other right along with the appliances placed on them - then everything on the tray can crumble).

10. Drinks are poured from the right side, holding a bottle or jug right hand into a glass on the table.

11. The soup is served in a soup bowl with a spoon, which is poured, and the broth is served in special cups and eaten with a dessert spoon (medium in size between a soup and a teaspoon)

12. hot appetizer served on the dish in which it was cooked.

13. The meat is served cut into beautiful slices with a simply decorated side dish, salad or vegetables.

14. Fish, if it is not portioned, is served on a dish with a fork and a spoon or spatula.

15. Butter is served on a dessert plate and a small knife to it, and to sliced cheese - a knife and a spatula.

16. Bread is served on the table in slices in a basket with a napkin placed under it.
The served table should cause appetite, not only at the beginning, but throughout the meal. Therefore, you need to make sure that there is order on the table all the time, empty dishes, dirty plates and cutlery are removed in time. You should also remove what is not needed for the next dish, such as a salt shaker before dessert.

FROM Table setting for tea or coffee

When laying such a table, they use a coffee or tea service. For each guest, a few centimeters from the edge of the table, they put plates under a cake or cake. On the right side, at a slight angle from the plate, a cup is placed (the handle is on the right, parallel to the edge of the table) with a saucer. The teaspoon is placed on the saucer behind the cup with the handle to the right. The cake fork or spoon should be to the right of the plate. If sandwiches, snack cakes, salty pies are served during a coffee feast, then a dessert plate is also placed for each guest, a snack fork is placed to the left of it, a cake fork is to the right, followed by a snack knife. Very often, "evening tea" replaces a light dinner. Then you can not just serve tea in cups, but put a samovar or a teapot next to the hostess, she will pour the tea herself. Vases with jam and sweets are placed in the center of the table, next to them are crackers with cookies, plates with thinly sliced lemon, decanters with juice, liqueurs, cream, milk. You can serve dessert wine, cold meats, ham, etc.

FROM
Serving for an informal dinner with friends

First, we put a dinner plate on which you can put a napkin. On the left is a dinner fork and a salad fork, on the right is a dinner knife, a teaspoon and a soup spoon, in front of them is a glass of wine and water.

Serving for a formal dinner, for a large number of guests

O
focusing on the center of the table, we put the central, first plate, on the right and left sides of which we place the rest of the items. Stepping back from the edge of the table 2-3 cm, place the dinner plates, then snack bars on them. The distance between the plates of people sitting next to each other should be 70-80 cm. To the left of the plate, put 2 forks - a large dinner fork and a smaller salad one, with the horns up. There is a napkin behind the forks. On the right side, a napkin can be located, if there is no space on the left, napkins with a fan, cap, triangle can be placed on a salad plate. To the right of the plates are: a dinner knife with a point inward, the next one is a teaspoon, and a soup spoon. Further to the right is a cup and saucer (usually they are not put on the table until dessert is announced). To the right, glasses are placed above - at the very top for water, then for red wine, the last one for white. In front of the plate we put a cake fork and a dessert spoon, on the left in front of the forks and a napkin - a plate and a bread knife. And in front of the whole set - a card with the name of the guest.

Napkins

Napkins for table setting

Napkin (fr. "serviette") - a handkerchief or soft paper sheet designed for wiping lips and hands during and after eating. It was used at the table by the ancient Romans. Now both paper and linen napkins are widely used.

D
For serving a festive table, as a rule, linen napkins of the same color with a tablecloth are used. They should be well ironed and slightly starched. In order for napkins to look beautiful on the table, you need to learn how to fold them correctly and beautifully.

The simplest ways to fold napkins: a triangle (Fig. 1, a), envelope (Fig. 1, b) rocket (Fig. 1, in), cone (Fig. 1, d), pipe (Fig. 1, e), pocket (Fig. 1, e).

Rice. 1. Ways to fold napkins

P
Let's get acquainted with a more complex way of folding napkins for a festive table. The napkin is folded in half; the resulting half is folded again so that a square is obtained, which is then bent diagonally to form a triangle. Then fold its left and right corners and fix it as shown in Figure 2, a.

Rice. 2. Folding napkins for the holiday table

To diversify this method somewhat, we bend the half obtained by folding the triangle forward, the left and right corners inward (Fig. 2, b).

linen napkin can be shaped like a candle. First, it is folded in the form of a square, which is then bent obliquely, then bent from the edge about 5 cm, twisted into a tube and its edges are fixed (Fig. 2, c).

On each napkin to enliven the table, you can put a live flower or sprig of spruce, pine.

For an everyday table, paper napkins are used instead of cloth napkins, which are more economical. They can also be folded into various fancy shapes.

Here, for example, is how to make a "peacock tail". Two different sizes napkins should be laid one on top of the other, folded in the form of an "accordion", bent in half and put in a glass (Fig. 2, d).

You can make a “double candle” out of two different sizes and colors of paper napkins. Napkins are placed one on top of the other, bent so that the small one is outside, and twisted (Fig. 2, e).

There are other more difficult ways folding napkins. Paper napkins can be given different shape and patterns. To do this, it is folded 4-5 times and the edges are cut out with scissors, then punctures are made in the form of patterns with an awl. The napkin will look much prettier.

Students must also be taught how to properly and beautifully arrange napkins on the table. A folded napkin is placed near the appliance, you can put it on a pie plate. Napkins inserted into tall glasses, glasses with a cone or nested in wicker, knitted, wooden, metal rings look beautiful.

Paper napkins are also used to serve flour culinary products. They also put pans with various portioned dishes (scrambled eggs, scrambled eggs).

The sight of a beautifully and neatly laid table causes appetite, promotes better secretion of gastric juice, digestibility of food.

CUTLERY LANGUAGE

A well-mannered lady would never pick her teeth with a fork or put food in her mouth with a knife. Because he knows: with the help of cutlery, you can either eat culturally ... or communicate with the waiter in the language of cutlery that he understands.

1. If you want to take a break from eating, put the knife and fork crosswise on the plate: the tines of the fork point down, the knife lies under the fork. So the waiter will understand that it is too early to remove your plate. The position when the knife and fork lie along the edges of the plate has the same meaning; fork - teeth down.

2. In the orderly rows of canteens, as it turned out, there are individual farmers: seafood utensils, soup, tea and coffee spoons invariably solo. As you can see in the picture, there are pairs of cutlery for the second main hot dish, snack and fish forks and knives, as well as a spaghetti fork and spoon. Tweezers and a snail fork can also work together, but an ordinary small snack fork can be used instead of a special thin fork.

3. If you do not like the dish, and you want your plate to be removed, put the device crosswise. In this case, the fork should lie with the teeth up, and the knife - on it.

4. You really liked the dish and would like to try another portion - then put the knife and fork crosswise: the tines of the fork are facing up, and the knife is under the fork.

5. You can signal to the staff about the end of the meal by placing the fork and knife parallel to each other so that their handles, like the hands of a round clock, point to "half past six".

Every self-respecting hostess should know the basic rules of table setting for etiquette. This is the art of beautifully arranging cutlery in accordance with the rules of good manners. Table setting has a rich history: each era had its own rules for table decoration, which changed over time. Of course, there are many subtleties and nuances, but it is not necessary to apply them all. enough to know ground rules table setting.

General table setting rules

A table laid according to the rules of etiquette always pleases the eye and it is pleasant to spend time behind it with a leisurely conversation. The basic rules for serving are quite simple.

All cutlery must be perfectly clean. To achieve sparkling cleanliness, they need to be wiped with a damp, warm towel. Then wipe dry thoroughly.
Make sure that there are no smudges on the cutlery and dishes.
An important part of serving is the tablecloth. It must be perfectly ironed. Cover the table with it so that the edges slightly cover its legs. They should hang down by about 25-30 cm. There is no need to additionally cover the tablecloth with oilcloth, because this is not accepted by the rules of good manners.
The number of cutlery depends on the number of dishes that will be served to the table.
You need to arrange the devices for each guest in the same way.

By following these basic rules, your table will always be decorated according to etiquette.

Tablecloth on the table

The classic and win-win option is white tablecloth . She always looks elegant and solemn.
However, don't be afraid to experiment. It should be selected depending on the overall color palette of cutlery, the interior and the type of feast. But one Golden Rule yes: the tablecloth should be combined with curtains and furniture upholstery.
Usually light shades are preferred. But they can be colored, plain and with a pattern. But the pattern should be located along the edge, because excessive variegation can distract the attention of guests. If you chose a dark-colored tablecloth, then the cutlery should be a light shade.
Now big choice tablecloth shapes and materials, but usually choose it rectangular or triangular shape. It is best to choose one made from fabric, especially natural materials- it will give even more comfort to the feast. The size should be such that its edges can cover the legs of the table, and the ends should hang down by 25-30 cm, but not be lower than the level of the seats.

The tablecloth for table setting is spread as follows: open, take the ends on one side. Then it is lifted, shaken and sharply lowered down. This makes it easier to level it. But you don’t need to stretch it too much and pull around the corners.

If the surface is polished, then it is worth laying an oilcloth under the tablecloth. The main thing is that it is clean and well ironed.

Cutlery - layout

To location cutlery etiquette must be approached responsibly. No need to put all kinds of devices on the table. They must match the festive list of dishes. Cutlery is divided into individual (which each guest has) and auxiliary - they are needed in order to lay out dishes.

In table etiquette, it is customary to first place faience or porcelain dishes, then place the appliances, and only then put glass or crystal.
Glasses and wine glasses should be placed holding the stem.
According to the rules of etiquette, the spoon and knife should be placed to the right of the plate, and the fork to the left.
You need to use the cutlery, starting from the outer edge, changing them towards the plate as you change dishes.
The distance between the cutlery and the plate should be 0.5-1 cm.

The figure shows the location of cutlery. Of course, the set of forks, spoons and knives depends on what dishes will be served on the table. Also selected depending on drinks and glasses with wine glasses.

Serving plates

There is a plate order.

Snack plate - it is placed in front of each chair at a distance of about 2 cm from the edge.
Pirozhkovy plate (bread) - it is customary to put it on the left side of the diner at a distance of 5-15 cm.
If you serve several dishes, then a dining room is placed under the diner.

The duties of the hostess include timely replacement with clean plates.

Serving with napkins

They are an integral part of serving. Folding napkins beautifully is a real art. The more solemn the holiday, the more refined they can be folded.

The material is chosen depending on the type of feast. You can take it to the holiday cotton or linen e. They are usually meant for guests to place on their laps.

If you decide to use paper, then they are removed under the right edge of the plate. Or they are placed in the general availability.

Napkins can be of any color, as long as they are beautifully and neatly folded.

Spice utensils

It is customary to put them on the festive table at the very end of serving. They are placed on special stands in the center of the table. So you can use small boards or saucers as coasters. It must be a salt and pepper shaker, as well as additional mustard, vinegar, vegetable oil and other spices.

Glasses for drinks

It is necessary to remember in serving and about glasses. They can be made from both glass and crystal. For stronger alcohol, small glasses are intended. Therefore, a wine glass, a glass, a glass, glasses should be on the table.

Selected depending on the color of the drink. For red wine, they should be more than for white. Champagne is served in special glasses. There are also special beer glasses. Vodka is usually served in glasses.

The following set of cutlery must be present on the table:

pie plate;
diner;
wine glass;
saucer;
coffee cup and saucer.

Bread can also be served in a wicker basket, and butter can be served in a butter dish made of ceramics or porcelain - this way it retains its taste properties. Sausage and meat cuts are served in an elongated plate. Cheese is served as a whole piece on a porcelain board, a knife for cutting cheese is placed next to it.

A snack plate is placed opposite the center of the chair, a pie plate is placed to the left of it. The knife is placed to the right of the snack plate, with the blade towards it. Fork - on the left side, teeth up. A teaspoon is placed with the handle to the right, parallel to the table. In the center are placed vases with flowers, napkins and devices with spices.

How to serve lunch and dinner

The dining table setting is carried out taking into account that it is possible to serve guests conveniently and quickly. To do this, put a snack plate on a stand, on the left side - a pie. Cutlery is placed between them - on the right is a knife and a spoon, and on the left is a table fork. And in front of the cutlery is a wine glass.

Also, when setting the table for dinner, you should place a ladle with which you need to pour the soup. This must be done carefully so as not to stain the tablecloth. If you dripped a little, you need to blot the stain with a napkin. The main thing is not to attract the attention of guests, so as not to disturb the calm flow of the conversation.

Dessert table setting

To serve the dessert table, it is permissible to choose a brighter tablecloth. The ideal option will use a special tea service. It is customary to place beautiful lace napkins in the center of the table and under the tea cups. Serving a sweet table according to festive etiquette consists of the following cutlery:

cups and saucers (the cup must be turned with the handle to the right);
teaspoons (placed on a saucer, even spoons can be placed behind a cup parallel to the table, with a handle on the right side);
small teapot;
a large kettle for boiling water;
table setting for dessert involves the use of a sugar bowl, in which lump sugar is served along with tongs, or a special bowl;
a vase for jam or jam is placed on the left side;
lemon for tea is served on a special tray with a two-pronged fork for unfolding;
the milk jug is placed on a pie plate on the right side of the guest.
Before each guest should put a plate for bread and sweets. Diagonally to the right of her is a cup and saucer, a teaspoon is placed next to it. A special spatula for serving the cake should be placed on the right side of the main plate.
Saucers are placed on the table, tea or coffee is poured into cups only when all the guests have taken their seats. Sweets are served on an elegant table: buns, pies with sweet filling, cakes, muffins, sweets and fruits. From alcoholic beverages wine and liqueurs are allowed.

For a youth company, you can do buffet table. It is served with a stack of plates (8-10 pieces in one stack). Behind him are placed cloth napkins. Glasses and wine glasses are placed next to the drinks. If the company has smoking people- Ashtrays are placed at the ends of the table.

Festive table setting

Banquet table setting helps create a festive mood. The main thing is not only to serve dishes correctly, but also to decorate the table beautifully. Table setting for a banquet depends on what dishes are served at the celebration. But there are principles of the classic design of the festive table.

Chairs must be placed at a distance of 50 to 80 cm from each other so as not to violate the personal space of guests.
The tablecloth should be light shades, bright and dark colors better left for tea tables. Its edges should hang no more than 20-30 cm. So that the knock from the dishes does not distract the guests from the conversation, an oilcloth or soft cloth is laid under the tablecloth. But the main thing is that it be perfectly ironed and clean.

A napkin is placed on a serving plate and a plate intended for hot dishes is placed on it. On the left side of the snack plate, a patty plate is placed so that they are on the same line. The serving plate should always remain in its place, and others can change during the serving of dishes.

Forks and spoons should be no more than 3 pairs. To the right of the serving plate, put a soup spoon, snack and table knives, the blade to the plate, and put the forks on the left side. On the right, you can put only a fork for oysters. Forks are placed with the prongs up, and the spoons are with the convex side on the table.
Location principle: the dish that is served first is the distant device.

Decor

Serving a festive table is also an opportunity to show your creative abilities. You need to pay attention to decor items - a win-win option is the use of flowers. Usually they are placed in the middle of the table - it can be a bouquet or a composition.
It is important to consider the following nuances:

so that none of the guests are allergic to them;
the bouquet should not contain flowers with a strong aroma;
a vase with a bouquet must be placed at a distance from the cutlery.

On the New Year or romantic date you can choose more original decoration table. At the New Year's feast, you can put a composition made of pine needles, Christmas decorations, tinsel. Candles are perfect for a romantic evening. On the table, the atmosphere of the holiday will be conveyed by objects in the form wedding rings, figurines of the bride and groom, doves.

With a special imagination, it is worth approaching the design of the table for a children's birthday. Can be attached to the back of chairs Balloons, and pictures from your favorite cartoons will be a bright detail. It is important that everyone decorative elements were kept in the same style. They should not be too high so that guests can see each other. The main thing is not to overdo it with decoration, so that serving at the holiday and decoration complement each other.

Depending on the interior and fantasy, festive or dinner table can impress guests with its sophistication. BUT additional elements serving will give it brightness and originality. The listed design principles are not complicated and are an indicator of good tone.