New Year's holidays are approaching, and, therefore, festive feasts. Tastefully served table is able to transform even an ordinary meal into an aesthetic pleasure and a sense of celebration. When setting the table at home, you can slightly deviate from the strict canons of serving, which are strictly followed in restaurants and at official receptions. But still, there are several golden rules that should be followed even at home.
Tablecloth
Table setting always starts with spreading the tablecloth. For a solemn reception, tablecloths made of shiny fabrics will look appropriate, coarse linen fabrics are suitable for an unpretentious table, and for home gatherings, tablecloths in pastel colors.
Of course, the tablecloth must be spotlessly clean and ironed. But in an effort to maintain cleanliness, do not cover it with oilcloth on top. The canvas should go down from all sides of the table by no less than 25 cm, but not lower than the seat of the chair: a tablecloth too short will look sloppy, and too long will cause inconvenience to guests.
The canvas should go down from all sides of the table not less than 25 cm, but not lower than the seat of the chair.
Serving
The serving set on the table can be different, it depends on the dishes that will be served, therefore, you cannot start serving without a well-thought-out menu. It is important to provide about 80 centimeters of table length for each guest and make sure that the location and appearance of each set of appliances are completely the same. All table setting items should match both each other and the interior in color and shape.
Make sure that all dishes and utensils are clean and free from water stains. To do this, it is enough to wipe them with a warm and damp towel, and then polish with a dry one.
Plates
First, a decorative serving plate is placed in a central place, at a distance of at least two centimeters from the edge of the table. A plate for a snack or soup is placed on it. For puree soup, serve a soup plate, and for clear soups and broths, a cup. At the top left, eight centimeters from the decorative one, they put a small pie plate for bread and butter.
Devices
The cutlery that you will need with your meal is laid out on the sides and on top of the serving plate. Forks are placed on the left, horns up, and knives on the right, with the blade facing the plate. The device that will be needed first is at the end of the plate, so the farthest are the fork and knife, followed by the fish and the closest - the canteens.
Cutlery should not be under the edges of the plate.
If there is no dessert on the menu, then the soup spoon is placed on top of the serving plate, if dessert is planned - to the right of the row of knives. Dessert and fruit utensils are placed above the snack plate - parallel to the edge of the table.
Goblets
It is important to follow the rule - each drink has its own vessel, therefore the number and type of wine glasses and glasses depend on which drinks will be served to the table. For example, red wine, brandy and cognac are served in large-volume, slightly pot-bellied glasses, while smaller glasses are used for white wine. Champagne tastes best in tall, narrow glasses, while cocktail glasses can be used for juices and mineral water.
Glasses are located to the right and top of the serving plate. A glass for mineral water or juice is placed at a distance of one and a half centimeters from the tip of the knife. Then at an angle of 45 degrees from the edge of the table - a glass of wine and a vodka glass. The same procedure works here as with the devices: the glass farthest from the plate is used first.
Glasses are located to the right and top of the serving plate.
Napkins
Each guest should have an individual napkin, which should be folded nicely and placed on a snack plate at the end of serving. There are many ways to fold napkins, and it’s best to make them look fresh and attractive when unfolded.
Details
Stylish details will set guests in a festive mood and help to feel the atmosphere of solemnity, but their number should not be excessive and interfere with serving and arranging dishes.
If you have a beautiful figurine, then it can become a wonderful decorative element on the festive table. Candlesticks in combination with exquisite dishes and beautiful glasses look especially elegant.
Fresh flowers look very fresh and original. To make them look harmonious and not disturb the guests, their height should not exceed the largest glass in the serving. It is better to put a small vase with flowers in the middle of the table and pay attention that the bouquet does not have a strong smell.
If your holiday is themed, for example, New Year's, then you can place suitable decorative elements- spruce twigs, figurines of snowmen or Santa Clauses, silvery "rain", small gifts for guests.
Placing dishes
The festive table should not "burst" from an overabundance of dishes and utensils, so that each of the guests has enough personal space.
Appliances with salt and pepper are best placed in the center of the table at a short distance from each other. There you can also put cutlery with mustard and sauces. The butter is served with special knife and mustard with a small spoon. Bread boxes are placed on opposite sides of the table so that it is easy for all guests to reach them.
Bread boxes are placed on opposite sides of the table so that it is easy for all guests to reach them.
Arrange cold appetizers, alternating fish, meat and vegetable dishes... Soup should be served in a tureen, and hot dishes should be served in special dishes. All dishes and salads should have separate spoons.
Bottled drinks should be placed uncorked on the table. Fruit and mineral water put in different places table and open immediately before the start of the feast. Juices and fruit drinks are served in jugs, vodka and strong liqueurs best placed on the table in decanters. Wine and cognac are served in bottles.
It would be right to start the holiday with serving cold dishes - salads, sandwiches, and only then proceed to serving hot dishes - first, second and dessert.
Nowadays, a beautifully laid table embodies hospitality, and food in such an environment is especially tasty. Don't miss the opportunity to do New Year's celebration even more joyful and elegant!
Do you pay attention to serving New Year's table?
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Every self-respecting housewife should know the basic rules of table setting according to etiquette. It is the art of arranging cutlery beautifully in accordance with the rules of good manners. Table setting has a rich history: each era had its own rules for table decoration, which have changed over time. Of course, there are many subtleties and nuances, but it is not at all necessary to apply them all. Enough to know basic rules table setting.
General table setting rules
A table set according to the rules of etiquette is always pleasing to the eye and it is pleasant to spend time at it with a leisurely conversation. The basic serving rules are quite simple.
- All cutlery must be perfectly clean. To achieve sparkling cleanliness, wipe them with a damp warm towel. Then wipe dry thoroughly.
- Make sure that there are no leaks on the cutlery and utensils.
- An important part of the table setting is the tablecloth. It must be perfectly ironed. You need to cover the table with it so that the edges slightly cover its legs. They should hang by about 25-30 cm. It is not necessary to additionally cover the tablecloth with oilcloth, because this is not accepted by the rules of good form.
- The number of cutlery depends on the number of dishes that will be served.
- The arrangement of appliances for each guest must be the same.
By following these basic rules, your table will always be decorated according to etiquette.
Tablecloth on the table
- Classic and a win-win- this is snow-white tablecloth ... She always looks elegant and solemn.
- However, don't be afraid to experiment. It should be selected depending on the general color palette of cutlery, the interior and the type of feast. But one thing Golden Rule yes: the tablecloth should be combined with curtains and furniture upholstery.
- Light shades are usually preferred. But they can be colored, monochromatic and patterned. But the pattern should be located along the edge, because excessive variegation can distract the attention of guests. If you prefer a dark colored tablecloth, then the cutlery should be light in color.
- Now big choice shapes and materials of tablecloths, but usually choose it rectangular or triangular... It is best to choose one made from fabric, especially from natural materials- it will add 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 25-30 cm, but not below the level of the seats.
The tablecloth for table setting is spread as follows: open, take by the ends on one side. Then it is raised, shaken and sharply lowered down. This makes it easier to level it. But you do not need to stretch it too much and pull on the corners.
If the surface is polished, then an oilcloth should be placed under the tablecloth. The main thing is that it is clean and well ironed.
Cutlery - layout diagram
To the location cutlery etiquette must be approached responsibly. There is no need to lay out all kinds of devices on the table. They must correspond to the festive list of dishes. Cutlery is divided into individual (which each guest has) and auxiliary - they are needed in order to lay out the dishes.
- In dining etiquette, it is customary to first put dishes made of earthenware or porcelain, then place the cutlery, and only then put glass or crystal.
- Glasses and wine glasses must be placed holding the leg.
- 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 devices, 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 the cutlery. Of course, the set of forks, spoons and knives depends on what kind of dishes will be served on the table. They are also selected depending on the drinks and glasses with wine glasses.
Serving plates
There is an order of the layout of the plates.
- Snack Plate - Place it opposite each chair, approximately 2 cm from the edge.
- A pie 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 responsibilities of the hostess include timely replacement with clean plates.
Serving with napkins
They are an integral part of the serving. Folding napkins beautifully is a real art. The more solemn the holiday, the more exquisite they can be folded.
The material is chosen depending on the type of feast. For a holiday you can take cotton or linen f. They are usually meant to be placed on their knees by guests.
If you decide to use paper, then they are removed under the right edge of the plate. Or they are placed in general availability.
Napkins can be of any color, the main thing is that they are beautifully and neatly folded.
Spice devices
It is customary to put them on the festive table at the very end of the 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 shaker and a pepper shaker, as well as additionally mustard, vinegar, vegetable oil and other spices.
Glasses for drinks
It is necessary to remember about serving and about glasses. They can be made of both glass and crystal. For stronger alcohol, small glasses are intended. Therefore, there should be a wine glass, a glass, a glass, glasses on the table.
They are selected depending on the color of the drink. For red wine, they should be higher than for white. Champagne is served in special glasses. There are also special beer glasses. It is customary to serve vodka 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, while butter is served in a ceramic or porcelain oiler - this way it retains its taste. Sausage and meat cuts are served in an elongated plate. The cheese is served in one piece on a china board, next to it is a cheese knife.
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 facing it. Fork - on the left side, prongs up. The teaspoon is placed with the handle to the right, parallel to the table. Vases with flowers, napkins and spice cutlery are placed in the center.
How to properly serve lunch and dinner
The setting of the dining table is carried out taking into account the fact that you can conveniently and quickly serve guests. To do this, put the snack plate on a support plate, on the left side - a pie plate. Cutlery is placed between them - a knife and a spoon on the right, and a table fork on the left. 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
For serving a dessert table, it is permissible to choose a brighter tablecloth. The ideal option would be to use a special tea set. It is customary to place beautiful lace napkins in the center of the table and under tea cups. The setting of the 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 (put on a saucer, it is also permissible to place spoons behind a cup parallel to the table, a handle with 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 milkman is placed on a pie plate on the right side of the guest.
- A plate for bread and sweets should be placed in front of each guest. Diagonally on the right side of it - a cup and saucer, put a teaspoon next to it. The special cake serving spatula should be placed on the right side of the main plate.
- Saucers are put on the table, tea or coffee is poured into cups only when all the guests take their places. Sweets are served on an elegant table: buns, pies with sweet filling, cakes, muffins, sweets and fruits. From alcoholic beverages wine and liqueurs are acceptable.
For a youth company, you can do buffet table... It is served in a stack of plates (8-10 pieces in one stack). Cloth napkins are placed behind it. Glasses and wine glasses are placed next to drinks. If the company has smoking people- Ashtrays are placed at the ends of the table.
Festive table setting
Banquet table setting helps to create a festive mood. The main thing is not only to properly serve dishes, but also to decorate the table beautifully. The table setting for a banquet depends on what dishes are served at the holiday. But there are principles classic design festive table.
Chairs must be placed at a distance of 50 to 80 cm from each other, so as not to disturb the personal space of guests.
The tablecloth should be light shades, bright and dark colors best left for tea tables. Its edges should hang no more than 20-30 cm. To prevent the knocking of the dishes from distracting the guests from the conversation, an oilcloth or soft cloth is laid under the tablecloth. But the main thing is that it should be perfectly ironed and clean.
A napkin is placed on a serving plate and a plate intended for hot is placed on it. On the left side of the snack plate, place the patty so that they are on the same line. The serving plate should always remain in its place, and others can be changed during the serving.
There should be no more than 3 pairs of forks and spoons. To the right of the serving plate, place a soup spoon, a snack bar and table-knife and, with the blade to the plate, and put the forks on the left side. Only the oyster fork can be placed on the right. Place the forks with the prongs up, and the spoons with the convex side on the table.
The principle of arrangement: the dish that is served first is the distant device.
Decor
Festive table setting is also an opportunity to show your creative potential. You need to pay attention to decor items - a safe option to use 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 cutlery.
For New Year or romantic date you can choose more original decoration table. For a New Year's feast, you can put a composition made from pine needles, Christmas tree decorations, tinsel. Candles are perfect for a romantic evening. On the table, the holiday atmosphere will be conveyed by objects in the form wedding rings, figurines of the bride and groom, doves.
With special imagination, it is worth approaching the design of the table for a children's birthday. Can be attached to the back of the chairs Balloons, and pictures from your favorite cartoons will be a bright detail. It is important that all decorative elements are designed in the same style. They should not be too high for guests to see each other. The main thing is not to overdo it with the decoration, so that the setting at the holiday and the decoration complement each other.
Depending on the interior and fantasy, festive or dinner table can amaze guests with its sophistication. A additional elements serving will give it brightness and originality. The listed design principles are not complicated and are an indicator of good taste.
Video: how to properly set the table
Table setting is a sign of good form and hospitality of the hostess, therefore it is very important that the set table abounds not only with delicious and steaming dishes, but also with beautiful elements, correctly laid out with knives and forks.
This fascinating and certainly creative activity will be discussed in this article. Here you will find recommendations on the correct layout of appliances, as well as a photo of the serving in different styles and colors.
Since ancient times, eating was not just an everyday activity. Gathering with a company at a large table, a seemingly simple dinner became something of a holiday.At the table, they did not just eat food prepared in advance, people talked, shared news and their thoughts. As a result, such a concept as table setting was born.
The correct and beautiful arrangement of appliances and dishes gave festive table a special look, and with the advent of the first rules of etiquette at the table, proper table setting has become an integral part of any feast.
Moreover, in ordinary home conditions, it's not even a matter of etiquette. In fact, it's just nice when order and a special atmosphere reign on the table.
But let's get down to the basic rules that will help you decorate the festive table.
What you need to know about table setting
First of all, make sure that all dishes and utensils are clean. To do this, first, without exception, all devices should be wiped with a warm and damp towel, and then polished dry with a dry one. Make sure there are no water stains on the utensils and utensils.
The tablecloth must be carefully ironed. Its edges should hang from the table by 25-30 centimeters, so that the corners hide the table legs a little. Many housewives, in fear of the tablecloth, cover it with oilcloth on top, however, according to the rules of table setting and etiquette, this is unacceptable if you are hosting guests.The number of cutlery on the table for each plate in different situations may be different. It all depends on the dishes that will be served during the meal.
Well, and the last "golden" rule - the location and type of appliances for each guest should be completely the same.
Correct table setting
Take a look at the following image:
The photo shows classic serving table on European etiquette. In the picture, as an example, all types of cutlery are laid out. Of course, you most likely will not need the entire "set", so looking at this picture you can arrange the cutlery in the same way, but leaving only the necessary items on the table (depending on the dishes).
For example, for an ordinary classic Russian dinner, it is enough to leave a pie plate for bread and butter, a spoon for the first course, a fork for the main course, a table knife, a decorative and soup plate, and a glass for water. In each case, something can change, for example, if there is a dessert in the dinner menu, it is worth adding the appropriate appliances to the table.Types of napkins and their location
Napkins are one of the most important accessories on the festive table. There are two main types of napkins - tissue and paper. Cloths (large) are usually designed to be placed on the guest's lap (to avoid food spillage on clothing).
Paper napkins are usually used directly for eating, and they should be located in the center of the table so that everyone can access it. If the table is large, place the napkins in several places so that everyone at the table has direct access to them.
By the way, napkins can be placed on the table both in a regular napkin holder and making original figures from them. Below in the figure, you can see four of the most common options for napkin figures. As you can see in the photo, beautiful table setting table largely depends on appearance napkins and their colors.
By the way, if the feast does not imply the first course, then a beautifully folded napkin should be placed on the plate of each guest, but remember that in this case all napkins must be the same, and in the center of the table there must be a supply of them at the rate of 2-3 napkins per guest ...
Table setting - photo with examples
Above in the photo, you saw the classic version of the table setting, but it is not at all necessary to strictly follow these rules if more interesting ideas... You can completely decorate the table different ways, the main thing is that the main devices are located in the right places, and the rest is at the discretion of the hostess.
We will separately mark such a holiday as New Year... Everyone's favorite feast can be not only tasty, but also beautiful.
A pleasant addition to the preparation for meeting guests will be the correct table setting.
Of course, you can simplify a little the strict rules that are followed when setting tables at formal receptions or in fashionable restaurants, but certain generally accepted canons still need to be observed at home.
1. Begin to set the table off the tablecloth... A linen tablecloth in pastel colors is best. The length of the tablecloth should be neither short nor too long. Optimal size so that the hanging height of the tablecloth is 25 cm on all sides of the table.
2. The set for table setting must be selected according to the menu festive feast... All items from the serving set must be the same... They must be washed again with warm water, even if they were clean, and wiped dry with a towel.
3. Decorative serving plate will serve as the center of serving the place of one guest.
4. You need to place the devices so that they in no case did not fall under the rim of a large cymbal... This will inconvenience guests.
5. According to the rule: each drink has its own glass, you need to serve such drinking vessels, drinks for which are provided in the menu. Glasses are placed on top to the right of the serving plate.
Correct location items when setting the table 6. Each guest must have on his plate there should be a napkin... The napkin must be folded nicely, but at the same time it cannot be wrinkled.
7. The highlight of the festive table should be decor... These can be fresh flowers, original compositions, selected in style for the occasion. The main rule for decorating the table is not to have too much of it, and not to interfere, namely to complement the festive table.
8. All dishes on the table must be placed so that it was convenient for every guest to get every treat... Salt, pepper, bread is placed in several places at once. Snacks alternate: vegetable, meat, fish. All salads should contain spoons. The most important dish takes pride of place in the middle of the table. It is advisable that all dishes have already been cut in portions, even before serving.
These rules will be enough to give the festive table an exquisite and attractive look, at the same time delighting your guests with delicate aesthetics.
Correct serving cutlery and appropriate decoration can create a special atmosphere at the table, in which even the simplest homemade dish will be perceived as a culinary masterpiece.
For real mistress the ability to set the table is just as important as the culinary talents. Proper serving is a sign of attention and respect for those sitting at the table, as well as an indicator of the taste of the hostess herself.
Where to begin?
Before you start serving, you need to carefully plan and think over everything. Be sure to take into account the number of guests and the menu - the type and number of dishes depends on which devices will be used.
First of all, a carefully ironed tablecloth is laid on the table. They cover it in such a way that the corners cover the legs of the table, and the edges hang from the table by 25-30 cm. The edge of the tablecloth should not fall below the seat of the chair, so as not to cause inconvenience to those sitting.
To prevent the dishes from knocking on the table, you can put a soft cloth (for example, fleece) under the tablecloth.
Even the most expensive and beautiful tablecloth should not be covered with oilcloth on top as a precaution - etiquette does not allow this. But it is not forbidden to buy and put a Teflon tablecloth on the table.
The teflon coating of this tablecloth prevents spilled drinks and grease from absorbing into the material, so they can be safely removed with a sponge. After removing the liquid, unaesthetic marks and wet spots will not remain on it.
In some cases, instead of a tablecloth, it is allowed to use pads or runners. The first are stands of various configurations placed under plates and cutlery. The underpads can be made of plastic, bamboo, made of rattan, or just paper. The second are narrow fabric strips spread only in the center of the table.
As for the appliances and utensils, then before placing, you need to check them for integrity(there should be no chips, cracks, rust, bent parts) and cleanliness.
To remove dust and traces of water, all dishes are wiped with a damp warm towel and polished with a dry napkin.
Important! Proper table setting requires all sets of cutlery to be placed in the same order. In an informal setting, it is allowed to use different dishes for different guests. But at the same time, for each individual participant in the meal, all devices must be completed from one set.
What is it for what?
There is a wide variety of serving items. Most of them are not used at home every day, but they may well be needed to organize a banquet or a festive dinner.
Plates
About 35 of their species are known. However, the most commonly used are:
- Soup. A deep bowl serving not only soups but also muesli, milk and cereal or oatmeal... But broths, according to the rules, are not served in such dishes - special bowls are provided for them.
- Dinner plates... They are shallow and deep. Small ones serve for serving second courses, and in deep ones they put pasta and other pasta dishes.
- Pie... Bread, croutons or butter are served on it. Place it on top and slightly to the left of the main kit. A small butter knife is placed on top of it.
- Kokil. Outwardly it resembles a mollusk shell. Designed for salads or oysters.
- Fish. Slightly stretched out for easier handling of fish dishes.
In addition, there are plates of caviar, egg, dessert, salad bowls and many others. In addition, there is also a serving plate. It is placed under a plate for appetizers, soups or main courses.
According to the rules of etiquette, it may differ from the rest of the dishes (be from a different set or a different color).
Goblets
Most often, glasses and wine glasses are used as dishes for drinks. They can be different in shape, volume and have various purposes, which should also be taken into account when preparing for meeting guests:
- Classic elongated glasses with a volume of 120-200 ml are intended for sparkling wines. served for fine sparkling wines. It must be refrigerated before filling.
- A glass slightly different from the classic with an increased volume, with a slightly narrowed neck, is served for refined sparkling wines. It must be refrigerated before filling. And they fill it no more than 2/3.
- For white wine, glasses with an elongated bowl on a narrow stem, with a volume of 180-260 ml, are used.
- Red wine is poured into wider, open glasses.
- Cognac glasses can have a classic shape (snifters) or a tulip shape.
Cutlery
Over the years of evolution of the art of cooking and serving, no less than plates, cutlery has appeared. All of them are usually divided into main and auxiliary (they are also called serving devices).
The former are intended for individual use. The second is used by all participants in the meal. They serve for dividing and cutting dishes into portions, laying them out on individual plates.
The main devices, in turn, are subdivided into:
- Canteens. They are used for soups and main courses. The kit includes a knife with a length of 20-24 cm, a fork and a spoon, which are 5-6 cm shorter than the knife.
- Eateries... Designed for snacks and cold dishes. Consist of a knife and a fork.
- Fish... A set of slightly modified fork and knife. The fish knife is blunt, in the form of a spatula. The fish fork has shortened prongs.
- Dessert... Fork-trident 18-19 cm long, a small spoon and a knife with a narrow blade. Served with pies, mousses, puddings and other desserts. Dessert spoon can also be served with fried eggs and berries with cream.
- Fruit... These include a two-pronged fork and a knife. They are used for fruit salads, melons, watermelons, and unpeeled fruit desserts.
In addition, special cutlery designed for certain dishes (for example, a fork for oysters, sprats or lobster) may be served.
What and how to use?
The greatest difficulties are most often caused by the unfolding and use of cutlery. The rule can help here: the devices are always used in the direction from the edge to the center and from the right to the left. This means that when the proposed change of dishes, the cutlery that lies farthest from the main plate will be used first. When in doubt, first take the device on the right.
Placement rules
Serving is a whole science with a long history, which has its own rules and exceptions. However, if you remember the basics, then serving the table correctly will not be difficult at all:
- The dishes are placed on the table in a strictly defined sequence. First - earthenware and porcelain items, then - cutlery. At the end, they put objects made of glass and crystal.
- It is necessary to arrange everything so that the closest thing is what is needed in the first place. When planning several meal changes, the dishes and cutlery are arranged in the order in which the food will be served. At the same time, it is not necessary to pile everything on the table at once. It is enough to put the devices intended for serving dishes on the first and second. Dessert sets can be placed later - after the main ones have been removed.
- The knife should be placed so that its blade is turned towards the cookware.
- The glass (glass) according to the etiquette should be located above the knife. If several types of glasses are used, then they are all placed side by side.
- Forks must be laid out on left side from the plate.
- The spoons are always located to the right of the knives.
- If you are planning to serve Italian food, there should be a bread plate on the table.
- If there is soup on the menu, place the soup spoon between the knives for appetizers and fish.
In addition, there are several more generally accepted rules governing the location of individual serving items.
Plates
According to the rules, the layout of the dishes should start with the plates. In this case, they must be put so that they are 1.5-2 cm from the edge of the table. The distance between them should be approximately the same. It is believed that the dishes should be placed at intervals of 50 cm - so that those sitting at the table are comfortable.
Plates with cutlery should lie opposite each chair. Their number depends on the variety of the menu and the type of meal. For example, for a regular snack, one plate will be enough, but for lunch and dinner, two are served.
Smaller plates are always stacked on top of larger plates, allowing for quick replacement while saving table space.
Spoons and forks
Following the plates, cutlery is laid out. They must be placed on the sides of the main plate, with their concave side facing the table.
Forks are placed on the left side, spoons and knives on the right. You can put a teaspoon on top.
It is important to place only those appliances on the table that you really need. Most often, one knife, one fork and two spoons (for a hot dish and dessert) are enough for a regular meal. If necessary, this set is supplemented with special devices.
Goblets
Behind the plates, a little to the right, you can arrange glasses. When deciding on a variety of glasses, glasses and wine glasses, it is necessary to take into account the contingent of guests and the options for drinks offered to guests.
According to the rules, the containers for drinks should be arranged from largest to smallest. At the same time, you should not put too many glasses or glasses - this will only clutter up the table and may cause inconvenience for guests.
Does color matter?
The color in the table setting has the same meaning as in the interior decoration or the choice of the outfit.
Most often, the table is covered with a white tablecloth, but any other color can be used to create an unusual atmosphere. Everything here will depend on the nature of the event and the preferences of the hosts.
White tablecloth, for example perfect option for formal dinners. It goes well with porcelain, crystal and looks elegant in any situation. Wherein White color can be easily combined with any other. A table decorated in a black and white palette will look original.
A romantic mood for dinner or lunch will help to create a combination of white with delicate pastel shades. A green color will bring warm spring notes to the meal. Serving completely made in green will look original.
The combination of white and blue will also be beautiful, but red must be used with caution, since when different conditions he can act in different ways on others and influence the atmosphere at the table.
Decor
The decor will help to complete the serving, to give it completeness. The main element of the decor is napkins, which can be placed in a glass for water, laid out next to the plates or placed on top.
For quiet family dinner you can use large napkins, for breakfast - a smaller size.
