| No matter how easy-going we might consider ourselves to be, or how old-fashioned etiquette appears to us, we all conform to an etiquette within our own social circle. Setting the Table The following is the correct way to lay a formal table. Forks on the left for fish, meat, and salad; and on the right, the soup spoon and knives for fish, meat and cheese. The dessert spoon and fork are above the plate. Mats or Cloth If you have a table with a fine polished surface, you may well want to show it off by using place mats. It is also perfectly correct to put a cloth on a table for a formal dinner. Traditionally, this is white, though nowadays colored cloths are also used. Cutlery Cutlery should be laid on either side of the plates so that implements for the first course are on the outside, with those for subsequent courses arranged so that diners can work in toward the plates as each course arrives. Forks go on the left side and knives on the right. If the first course needs just a fork, this will be put on the outside at the left, despite the fact that most guests will use it in their right hand. Butter knives may be put on side plates, and dessert spoons and forks may be placed on either side of the place mat or above it. Glasses Where just one glass is used, this should be place above the knife or knives. Where more than one is used, these can be arranged in order from left to right or from right to left, or in a triangular pattern above the knife. It is correct to set all the glasses on the table before the meal begins. However, if there is not enough space, port and liqueur glasses can be brought to the table when they are needed at the end of the meal. Glasses for different drinks are usually of different sizes. They go up in this order: liqueur, port, sherry, white wine, red wine, water. Champagne should be sipped from tall, slender glasses, not wide, shallow ones. Water can be served in a tumbler. It is normal nowadays to provide glasses for water and a jug of water at every meal. Plates The bread-and-butter plate is placed to the left of the place setting. Warm plates are brought to the table as they are needed. If the starter is cold, it can be placed on the table before the guests are invited to be seated. Condiments and Serves Salt and pepper containers should be placed on the table at a regular intervals so that they are within easy reach of everyone. Servers should be laid within reach of the serving dishes. Seating Plan If equal numbers of men and women are present, they should be seated alternately in a way that the host and hostess feel will make for the best conversation. Place cards can be used. For very formal dinners, the whole name of the guest, including the title, should be used. On less formal occasions, using just the first name is equally correct. Serving Each guest should be served from the left. Although a formal dinner will probably be attended by a number of waiters, this is not viable for most of us, so pass the dishes around from the left, instead. This leaves the right hand of each of the guests free to do the helping. Clearing It is correct to clear the table of everything to do with the main course, including condiments, before serving dessert. |
| # Etiquette # |
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| To learn more, simply click below: Table Setting Dining Etiquette |
| ~ Table Settings ~ |
| (Source: Table Settings by Tessa Evelegh) |
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