Proper table setting: instructions for use. Table setting: the correct arrangement of cutlery The location of the forks on the table

Proper serving of 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 a real hostess, the ability to lay a table is no less important than the presence of 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 through everything. Be sure to take into account the number of guests and the menu - the type and number of dishes depends on what devices will be used.

First of all, a carefully ironed tablecloth spreads 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 buying and laying a Teflon tablecloth on the table is not forbidden.

The Teflon coating of such a tablecloth does not allow spilled drinks and fat to be absorbed into the material, so they can be easily removed with a sponge. After removing the liquid, it will not leave unaesthetic marks and wet spots.

In some cases, instead of a tablecloth, the use of underplates or runners is allowed. The first are stands of various configurations, placed under plates and cutlery. Underplates are plastic, bamboo, made of rattan, or just paper. The second are narrow fabric strips spread only in the center of the table.

As for cutlery and utensils, before placing it is necessary to check them for integrity(there must 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 cloth.

Important! Proper table setting requires that all sets of cutlery be placed in the same order. In an informal setting, it is allowed to use different utensils for different guests. But at the same time, for each individual participant in the meal, all devices must be equipped from one set.

What is for what?

There is a wide variety of serving items. Most of them are not used daily at home, but they may well be needed to organize a banquet or gala dinner.

Dishes

About 35 species are known. However, the most commonly used are:

Soup. A recessed plate that serves not only soups, but also muesli, milk with 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 are used for serving second courses, and pasta and other pasta dishes are put into deep ones.

Pirozhkovaya. Bread, croutons or butter are served on it. Place it on top and slightly to the left of the main set. A small butter knife is placed on top of it.
Chill mold. It looks like a clam shell. Designed for salad appetizers or oysters.
Fish. Slightly elongated for easier handling of fish dishes.

In addition, there are caviar, egg, dessert, salad bowls and many others. In addition, there is also such a type of plate as a serving plate. It is placed under a plate for snacks, 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).

Glasses

Most often, glasses and wine glasses are used as utensils for drinks. They may vary in shape, volume and have different purpose, which should also be taken into account when preparing for the meeting of guests:

Classic elongated glasses with a volume of 120-200 ml are intended for champagne sparkling wines. served for refined champagne wines. Refrigerate before filling.
A glass that differs slightly from the classic one in increased volume, with a slightly narrowed neck, is served for refined champagne wines. Refrigerate before filling. And fill it no more than 2/3.
For white wine, use glasses with an elongated bowl on a narrow leg, with a volume of 180-260 ml.
Red wine is poured into wider and more open glasses.
Cognac glasses can have a classic shape (snifters) or a tulip shape.

Cutlery

Over the years of the evolution of the art of cooking and serving, no less than plates, cutlery has also appeared. All of them are usually divided into main and auxiliary (they are also called serving devices).

The first are intended for individual use. The second is used by all participants in the meal. They serve to separate and cut dishes into portions, laying them out on individual plates.

The main devices, in turn, are divided into:

Canteens. They eat soups and main dishes. The set includes a knife 20-24 cm long, a fork and a spoon, which are 5-6 cm shorter than the knife.
Eateries. Designed for snacks and cold dishes. Consists of a knife and fork.
Fish. A set of slightly modified forks and knives. Fish knife - blunt, in the form of a spatula. The fish fork has shortened teeth.
Dessert. A trident fork 18-19 cm long, a small spoon and a knife with a narrow blade. Served with pies, mousses, puddings and other desserts. A dessert spoon can also be served with fried eggs and berries with cream.
fruity. These include a fork with two prongs and a knife. They are used for fruit salads, melons, watermelons and unpeeled fruit desserts.

In addition, special utensils designed for certain dishes (for example, a fork for oysters, sprats or lobsters) may be served.

What and how to use?

The greatest difficulty is most often the unfolding and use of cutlery. The rule can help here: devices are always used in the direction from the edge to the center and from right to left. This means that when a meal is supposed to be changed, those cutlery that lies farthest from the main plate will be used first. When in doubt, the device located on the right is taken first.

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 setting the table correctly will not be difficult at all:

The dishes are placed on the table in a strictly defined sequence. First - faience and porcelain items, then - cutlery. At the end they put objects made of glass and crystal.
It is necessary to decompose everything so that what is needed first of all lies closest. When scheduling multiple meals, 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 arranged later - after the main ones are removed.
The knife should be placed so that its blade is turned towards the dishes.
According to the etiquette, a glass (glass) should be placed above the knife. If several types of glasses are used, then they are all placed side by side.
Forks must be laid out on the left side of the plate.
Spoons are always located to the right of knives.
If you plan to serve Italian dishes, there should be a plate for bread on the table.
If there is soup on the menu, the soup spoon is placed between the knives for snacks and fish.

In addition, there are several more generally accepted rules governing the location of individual serving items.

Dishes

According to the rules, the layout of dishes should begin with plates. At the same time, it is necessary to put them 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 arranged with an interval 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 cymbals are always stacked on top of larger ones, allowing for quick replacement while saving space on the table.

Spoons and forks

Appliances are laid out behind the plates. They must be placed on the sides of the main plate, turning the concave side to the table.

Forks are placed on the left side, spoons and knives are placed on the right. A teaspoon can be placed on top.

It is important to place on the table only those devices that are really needed. 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.

Glasses

Behind the plates, a little to the right, you can arrange the 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, containers for drinks should be arranged from largest to smallest. At the same time, you should not put too many glasses or stacks - this will only clutter up the table and may cause inconvenience to guests.

Does color matter?

Color in serving is as important as when decorating an interior or choosing an 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.

A white tablecloth, for example, is perfect for formal dinners. It goes well with porcelain, crystal and looks elegant in any situation. At the same time, white color can be easily combined with any other. The table, decorated in black and white, will look original.

A romantic mood for dinner or lunch will help to give a combination of white with delicate pastel shades. And the green color will bring warm spring notes to the meal. The 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 under different conditions it can act differently on others and affect the atmosphere at the table.

Decor

Decor will help complete the serving, give it completeness. The main decor element is napkins that can be placed in a water glass, laid out next to the plates or put on top.

For a quiet family dinner, you can use large napkins, for breakfast - a smaller size.

For large celebrations and holidays, napkins can be folded in the form of flowers or tied in an original way. The color and pattern of napkins can be absolutely anything, the main thing is that it is in harmony with the overall picture of the design.

The main thing here is to figure out which cutlery is intended for what and in what order they should be placed according to the rules of etiquette. This must be done by all means, because getting confused and putting an ordinary one instead of a fish utensil is completely undignified!

Where does table setting begin?

Serving begins with the choice of cutlery. And their choice is curled from what dishes you plan to put on the table.

Even if you are supposed to change dishes ten times, you should not be scared, and even more so, you should not try to cram all the available appliances in the house at a time, as they simply change during the play.

We ate lunch - we remove the dinnerware and take out the dessert set. Or fish, or fruit, or tea. It doesn’t matter, the main thing is to understand, to choose the right devices for each stage of the feast and arrange them according to the rules.

After you have decided, you can set the table with a beautiful tablecloth, under which it is advisable to put some kind of fabric so that the dishes do not knock when you put them on the table.
Immediately put additional serving devices on the tablecloth, which are chosen depending on the type of dishes. You can find a sample list of them below.

And after that, you need to put the main appliances on the table. But for this it would not hurt to know exactly which of them serve what. Read the next block, and you will be aware of the matter, we have described everything in as much detail as possible.

All types of cutlery: what they are for

spoons

	Tablespoon	Served with soup, has an oblong shape
	bouillon spoon	Dining room size but round
	Dessert spoon	Served for desserts that do not require cutting, that is, not cakes and pies, but mousses, puddings, etc.
	Tea spoon	For tea, it's clear to everyone
	coffee spoon	For coffee
	ice cream spoon	This spoon is small, like a coffee spoon, only with a long handle.
	salad spoon	They put it in a salad bowl so that everyone can put a serving on a plate.
	Caviar spatula	Small spatula, often shell-shaped
	Spatula for pâté	Designed for shifting the pate on a plate
	Scoop spoon for sugar bowl	No comments
	Spoon - scoop for sauces	Put them in saucepans

Forks

	dining fork	For any second courses, except for fish
	dessert fork	For cakes and other hard desserts
	fish fork	For fish
	spaghetti fork	The fifth prong makes it easy to hook long pasta
	Fork for sprats	A fork with four prongs and a bridge is placed in a common saucer so that guests can put sprats on their plate
	Crab and seafood fork	Two-pronged fork, which is convenient to eat oysters, crayfish, crabs and snails
	lobster fork	Fork with two small prongs and a long handle, served with lobsters and lobsters
	Fork for oysters and mussels	Its left clove is wider than the other two and with its help it is convenient to separate the meat from the shells
	Fork for herring	A small fork with two prongs that curve out to the sides. Used to serve herring, not food
	salad fork	Placed in a common salad bowl
	Cocotte fork	Fork with three prongs for mushroom julienne
	lemon fork	For slicing a sliced lemon
	olive fork	Very handy fork, shaped like a spoon with a hole
	fruit fork	With three prongs, served with fresh, sliced fruit. Can be replaced with a regular dessert fork with four prongs

Knives

	table knife	For second courses, except for fish
	Snack knife	For snacks of any type
	meat knife	Knife with teeth. It is placed in a common dish, on which a large piece of meat is served (whole pig, chicken, ghoul), in order to ensure that everyone can cut off the desired piece for themselves
	fish knife	You can’t confuse it with anything, it has a curly shape - a spatula
	cheese knife	Has two teeth bent up, used for cutting cheese
	butter knife	A small knife with a round blade, which is placed in a common butter dish
	fruit knife	Served if there are unpeeled fruits on the table (apples, oranges, etc.)

Forceps

	Ice tongs	Placed in a shared ice bucket
	Pastry tongs	Put on a dish with sliced cake or cookies
	Asparagus tongs	Asparagus tongs. They are very convenient to grab asparagus.
	salad tongs	Located in a common salad bowl
	Spaghetti tongs	Needed if a common dish with spaghetti is placed on the table
	Lobster tongs	Served with a special fork, each guest separately. Used to break pincers

Dishes

	Dinner plate (deep and shallow)	This is for lunch, two are served at once, if a change of dishes is provided. Deep is placed on top
	Snack plate (deep and shallow)	Placed next to the dining room
	Dessert plate (deep and shallow)	Served separately when the dessert table is set
	patty plate	It is placed next to the dining room, bread and buns are placed in it.
	fish plate	Has an oval shape. She is served a table only if each guest is served a whole fish
	Chill plate	For mushroom julienne
	Serving plate	Rarely used in classical serving. Basically, they are placed where the buffet is served, so that you can collect several different dishes at once.
	salad bowl	It comes in different sizes, from large to small. Placed on a common table
	Herring	Oval plate for cutting herring
	egg plate	Plate with ears for serving fried eggs
	Saucer	Served with tea or coffee cups
	Socket	Container for jam, honey, condensed milk. Served to each separately
	Kremanka	It serves mousses, ice cream and jelly

Glasses and glasses

	Champagne glass	There are two types and you can choose any of them
	Red wine glass	Always slightly wider than for white
	White wine glass	Thinner and lower than for red wine
	Port wine glass	small glass
	Liquor glass	A narrow small glass, more like a glass
	Cognac glass	It happens to be convex, with concave edges - this is for an ordinary skate. But for cognac of the highest class, glasses are served with outward-curved edges and a smaller size.
	martini glass	Triangular glass, familiar, probably, to everyone in the world
	whiskey glass	Plain round and low glass
	A shot glass or shot glass for vodka	There are completely different, mostly 50 grams

Cocktail glasses

cups

	tea cup	Served with a saucer and spoon
	Espresso coffee cup	The well-known "thimble"
	Cappuccino coffee cup	Tall transparent cup with handle
	Glaze coffee cup	Trapezoidal cup

Additional serving utensils

	Dish	For second courses that do not need to be served hot
	Sheep	Dishes with round lids, for hot second courses
	Tureen	Put on the table necessarily if a second course is expected
	Champagne bucket	Must be filled with ice
	Ice bucket	Served if guests drink whiskey or cocktails. There should be ice tongs on the edge
	Fruit bowl	For unpeeled fruits
	Teapot	For brewing tea
	coffee pot	For coffee brewing
	Jug	For water, juices, compotes
	Decanter	For vodka, wine
	Cutlery coasters	They are placed next to the plate, and cutlery is laid out on them.
	Napkin rings	A cloth is passed through them.
	napkin holder	Placed in the middle of the table
	butterdish	General, placed in the middle
	caviar	Usually in the form of a shell, complete with a caviar spoon
	Pashotnitsa	Stand for soft-boiled eggs
	salt shaker	Comes with a special spoon
	sugar bowl	Comes with a sugar spatula
	gravy boats	Complete with special sauce spoons
	Milkman	It is set for each guest if coffee or tea with milk is served. But, if the table is served by a service in which there is only one milk jug, then general use is allowed.
	horseradish	For horseradish, mustard and other hot sauces. Comes with a special spoon

Table setting: exemplary schemes and photos

Now that you have figured out what kind of dishes you need, look at the diagrams for arranging all this on the table.

This is how the table is served for breakfast:

Lunch serving is the most difficult, look and remember the order:

And this is how the table is set for serving dessert:

Here is a typical table setting with fish dishes:

In conclusion, I would like to say: etiquette is a delicate matter. And we, after all, are not counts to follow all these rules.

If you do not have any device, do not fool yourself and do not be upset!

Most likely, the guests are also not aware of how everything should be in reality, because not even in all restaurants they observe the correct arrangement and not all cutlery is available.

Table setting is a sign of good manners and hospitality of the hostess, so it is very important that the set table abounds not only with delicious and steaming dishes, but also with beautiful elements, correctly laid out knives and forks.

This fascinating, and certainly creative activity will be discussed in this article. Here you will find recommendations for the correct layout of cutlery, as well as a photo of 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 cutlery and dishes gave the festive table a special look, and with the advent of the first rules of table etiquette, proper table setting has become an integral part of any feast.

Moreover, in normal home conditions, it's not even about 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 holiday table.

What you need to know about table setting

First of all, make sure that all utensils and cutlery 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 cutlery and crockery.

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 for the tablecloth, cover it with oilcloth on top, however, according to the rules of table setting and etiquette, this is unacceptable if you receive guests.

The number of cutlery on the table at each plate in different situations may be different. It all depends on the dishes that will be served during the meal.

Well, the last "golden" rule - the location and type of devices for each guest should be completely the same.

Proper table setting

Take a look at the following image:

The photo shows a classic table setting according to European etiquette. In the picture, as an example, all types of cutlery are laid out. Of course, you most likely won’t need the whole “set”, so looking at this picture, you can place the appliances in the same way, but leaving only the necessary 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, a glass of water. In each case, something may change, for example, if there is a dessert on 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 - fabric and paper. Cloth napkins (large in size) are usually designed to be placed on the guest's lap (to prevent food from getting on clothes).

Paper napkins are usually used directly for eating, and they should be located in the center of the table, so that they are accessible to everyone. 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 an ordinary napkin holder, and making original figures from them. Below in the figure, you can see the four most common variants of napkin figurines. As you can see in the photo, a beautiful table setting largely depends on the appearance of the napkins and their color.

By the way, if the feast does not involve a first course, then a beautifully folded napkin should be placed on the plate of each guest, but remember that in this case all napkins should 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 absolutely not necessary to strictly follow these rules if more interesting ideas are born in your head. You can decorate the table in completely different ways, the main thing is that the main appliances are located in the right places, and the rest is at the discretion of the hostess.

Separately, we note such a holiday as the New Year. Everyone's favorite feasts can be not only tasty, but also beautiful.

Let's take a look at a few more successful options in the photo:

As you can see in these photos, table setting is quite an individual and creative activity. And although the rules are the same everywhere, it is worth trying to “play” with the colors of napkins, dishes and tablecloths. Sometimes this gives an amazing effect.

Or at a dinner party, it can be difficult for an inexperienced person to figure out how to properly use all these countless cutlery. It won’t take long to get confused, remembering the purpose of several dozen forks and spoons. It will not be possible to study the rules for using cutlery immediately. The ability to eat aesthetically while maintaining a relaxed look is a whole art.
In order to study the table rules of etiquette, cutlery, their types, purpose, it will take time. People who have been taught since childhood definitely have advantages, but others should also start to understand this art.
Information: why and what all the cutlery is for, will help you feel more confident in any society, easily make useful connections, and enjoy the most delicious food beautifully.
There are two styles of table etiquette - continental(for Europe) and American. Each of them implies significant differences in behavior at the table. In the European style of etiquette, every movement of the hands, the position of the items left on the plate are important. According to one theory, it has remained unchanged since the 17th century. Other researchers argue that the Napoleonic era greatly simplified etiquette in favor of convenience.

traditional cutlery

Every item on the table has a purpose. There are several sets that are customary to use in a solemn setting:

Large dining set: contains the usual spoon, knife, fork, which is used to eat most dishes.
snack set: items in it are somewhat smaller than ordinary dining rooms.
dessert set: small in size, but the items are similar to ordinary ones.
Garnish forks: there are two of them, one has 4 teeth.
sauce spoon.
meat set: consists of 2 forks of different sizes with 2 prongs and a knife.
Steak knife.
Salad spoons and salad tongs.
Fish set.

Cutlery serving

Correctly setting the table for guests is the task of the waiters or the owners of the house. The cutlery on the table is arranged in strict accordance with the order in which the dishes are served, so it is easier to navigate which fork and what to eat. Under each item you need to lay a napkin. Which side the spoon and fork lies on depends on whether the guest is right-handed or left-handed.
is needed not only for aesthetics, its purpose is also the convenience of eating. In accordance with cutlery, lying in a certain order, the rules should be clear: how and why to use them, why they are here. So guests can understand where the fork or knife is for fish, with which fork they eat salad. During meals, the mood of others, the atmosphere is very important. The location of food utensils according to etiquette has been determined for centuries, it serves as a good helper to look aesthetically pleasing and dignified.

How to properly hold a knife and fork according to etiquette

In which hand to hold a knife with a fork depends on the style of etiquette. According to American You can eat pre-cut food with your right hand. The fork is first in the left hand, then the knife is put on the plate, and it can be shifted to the right. This method is convenient for everyone who is not used to frills while eating. You can take a knife only when necessary. It must be put aside on the edge of the dish.

The European style is more strict about which hand to hold the knife and which one to hold the fork. Do not let go of cutlery while eating. The fork must always be held in the left hand.
If the food does not require cutting, hold the fork correctly in the right hand and use it like a spatula to break off a piece of chopped steak or scoop up a portion of the side dish. This method does not require special skills. You can just eat soft food with a fork or.
The upper third of the cutlery handle must be clasped with the whole palm in order to eat them more confidently without risking dropping them.

There are 3 ways to hold the fork:

You can cut meat with a knife only towards yourself in order to avoid accidents. It is unacceptable to produce extraneous sounds by touching the edges or bottom of the dishes with appliances.

cutlery language

The knife and fork on the plate can tell a lot to the waiter. Gestures with two cutlery will help confident communication with the staff during the meal. After eating, put the knife and fork in parallel so that the dirty plate is taken away.
If you want to praise the chef, you need to place the items parallel to the edge of the table towards the left on your plate. You can put the fork and knife far apart, which serves as a signal that the guest is full, the food tastes good.
Signs of poor service cutlery can be filed in three ways:

Cross them by holding the knife between the teeth (did not like the food);
Objects are located with their handles up at an angle to each other (the attitude is unfriendly);
Items lie parallel towards the edge of the table (administrator call).

There is another flirtatious signal. Cross objects slightly. Above is a knife. This speaks of a great mood after a wonderful dinner.
To change dishes faster, objects must be crossed perpendicularly. This is a signal that the guest is in a hurry.
A sign of a pause so that the plate is not taken away will be objects crossed or located on the edge of the plate.

Dessert tableware

There are separate serving items for desserts and coffee. The tea ceremony of Europeans is not as complicated as the Chinese one, but cutlery must be put no less.

Tongs, spoon for sugar.

Cake spatula.

Cheese knife.

Spatula, tongs for baking.

Coffee spoon.

Fruit set.

Compote spoon. It is customary for her to eat boiled fruits along with syrup.

Sour cream spoon. She is as fat as a ladle.

dessert set.

Special cutlery

Some appliances are served only with certain dishes.

Lobster fork and lobster tongs. Break the shell with tongs. A two-toothed small fork is used to get meat from the claws.

Devices for black caviar. With the help of a special spatula, caviar can be safely transferred to a plate or sandwich.

Tongs and a small snail fork. They get tender meat from the shell.

Knife and fork for oysters.

Proper table setting, corresponding to the event, occasion and time of day of the feast, will allow guests to feel satisfaction from both the event and the meal itself.

Proper table setting not only emphasizes the delicate taste of the hostess, but also shows her respect for guests and household members.

The table is served taking into account the occasion, menu, theme and time of day. At the same time, the goal of any serving is to provide guests with a comfortable and pleasant pastime and convenient access to all the dishes presented.

Basic rules for table setting with cutlery at home

The first step is to select and lay tablecloth. For rectangular table take a tablecloth 50 - 60 cm longer than the tabletop. If a table round or oval- 100 - 110 cm wider than the diameter of the countertop.

Calculate the length of the tablecloth so that its edges are 30-50 cm below the bottom surface of the table.

For a homemade dinner you will need plain white tablecloth, but other soothing pastel colors will do.

IMPORTANT: It is good if the color and texture of the tablecloth is in harmony with the color and texture of the curtains, upholstery of sofas and armchairs in the room. In any case, the tablecloth should be ironed flawlessly.

When the table is set arrange appliances. First of all - glass and porcelain plates and dishes. Followed by - knives, spoons, forks and other necessary devices.

The last put glass and crystal glasses, glasses, goblets.

The scheme of the correct sorting of the festive table

Lay out your appliances like this:

any knives put on the right, so that the cutting part is facing the plate
tablespoon put also on the right, so that its convex part is at the bottom
forks after serving the table should be on the left, while their teeth will be directed upwards
dessert spoon should be behind the plate, its handle is turned to the right

IMPORTANT: When serving cutlery, it is necessary to take into account that they will be used from the outer edge and change items depending on the serving of new dishes. For convenience, objects should be placed at a distance of about 1 cm from each other.

Basic rules for table setting with dishes at home

Plates are placed on the table first, and glasses, piles, glasses are the last.

Arrange the plates in this order:

medium plate(snack bar) place in such a way that 2.5 - 3 cm remain to the edge of the table.
Pirozhkovuyu (bread) plate position on the left, leaving about 10 cm.
If you plan to change dishes, put under the diner small dinner plate before laying a napkin under it.

IMPORTANT: Depending on the type of first course, choose a plate for it. If cream soup or broth will be served - take a bowl, if thick soup or borscht - a large deep plate.

wine glass put on the right water glass- on the left, but they must be in one line. Two rows of drinkware are allowed if a grand event is being prepared with a large variety of dishes and drinks.

IMPORTANT: Tableware must be prepared in advance. To do this, it is washed, dried, carefully wiped with a towel. The main thing is that the dishes look perfect before serving. Divorces, streaks, cloudy or opaque appearance of it is unacceptable.

Folding napkins for table setting

Napkins- an essential attribute of any feast. No matter how beautifully folded paper or linen napkins are, do not forget that they, first of all, serve for the convenience of guests.

Therefore, any napkin should be located in the most accessible place, and even the most intricate napkin figure should be easy to unfold.

The drawings and videos show how to quickly and beautifully make a flat or three-dimensional figure from a napkin.

IMPORTANT: Volumetric figures from fabric napkins will keep their shape well, and the napkins themselves can be easily washed off dirt if they are starched.

To starch a linen napkin:

In 0.5 liters of cold water, add 1.5 tbsp. starch and stir until you get a homogeneous solution of a cloudy white color that does not contain lumps.
Boil 1 liter of water, pour into the prepared solution and mix.
Cool and strain through cheesecloth.
Dip clean, dry wipes into the solution and wring out a little.
Hang the napkins to dry without using clothespins.
Start ironing between two towels as soon as all the water drains from the napkins.

IMPORTANT: According to the rules of etiquette, beautifully folded napkins should be at solemn feasts. For other events, napkins can simply be placed neatly in a glass or coaster.

Table setting rules for breakfast according to etiquette

To properly set the table for breakfast, follow the following scheme:

Arrange your dinner plates.
Set out cups and glasses.
Place a teaspoon on a saucer.
Set an egg stand on a snack plate, do not forget about a special spoon.
On the snack plate, also put a deep plate for porridge.
Put a coffee pot or tea with a hot drink in the middle of the table.
Serve sandwiches or croissants on a large flat dish.

IMPORTANT: On a breakfast table, a saucer for jam or honey, a butter dish, a salt shaker and a sugar bowl would be appropriate.

Table setting rules for dinner according to etiquette

There are several options for setting the table for dinner, since the dinner itself can consist of a different number of dishes:

Place a small plate on a table covered with a tablecloth.
Place a deep plate on a shallow plate - for the first course.
Add an appetizer plate if you are serving dishes that cannot be eaten from shared dishes.
To the left of the plates, place a fork, to the right - a soup spoon and a knife, and the knife should be closer to the plates, and the spoon should be closer to the edge of the table.
Decorate your dinner plate with beautifully folded napkins.
In the center of the table, place a salt shaker, vessels with the necessary spices and seasonings.
Place wine glasses and water glasses on the right and left, respectively.
Put a bottle with an alcoholic drink on the table in advance uncorked.
Fresh flowers in the center of the table will decorate and complement even an imperfect table setting.
Serve the oil in a butter dish.
First, serve hot in a tureen.

Table setting rules for dinner etiquette

Dinner, whether it is a formal dinner or a quiet family dinner, is always associated with warmth and comfort. Therefore, it is important for the hostess not only to properly set the table, but also to complement the serving with the appropriate details.

Pick up a tablecloth (suitable with a small pattern).
Place two small plates one inside the other, and to the left of them put a plate for bread.
To the left of the plates, place the forks with their teeth up, to the right - the knives with the blades to the plate.
Place the dishes for alcoholic beverages to the right of the plates, for water - to the left.

IMPORTANT: Table setting for dinner is similar to lunch setting, but differs in the absence of a deep plate and a spoon for the first course. This dish has no place on the table in the evening.

Beautiful festive table setting: rules

Festive table usually they cover not only for members of their family, but also for invited guests.

There are several rules for serving a festive table, observing which any hostess will be able to show her ability to meet guests at the highest level:

Tablecloth for the festive table should be perfectly clean and ironed. It is advisable to spread a thick cloth on the table under the tablecloth, which will avoid the ringing of dishes in the event of an accidental fall, and also protect the table surface from spilled liquids. However, it is permissible not to cover a table made of expensive wood at all.
Crockery and cutlery, which are used for serving, must be from the same set. It is unacceptable to serve a festive table with dishes of different colors and sizes. The cleanliness and brilliance of dishes must be impeccable.
how plates and appliances need to be laid out only in the order in which the hostess plans to serve the dishes.
Shouldn't be on the table. excess utensils and cutlery. Items "just in case" will not be needed, but only spoil the look of the table.
All alcoholic drinks are served on the table in pre-opened bottles, but champagne is opened immediately before serving.
For each guest, one cloth and several paper sheets should be prepared. napkins.
First course the hostess pours the guests into plates from the tureen. Someone from the guests or household can help her serve filled plates. You need to do this by approaching everyone present at the table from the right side.
Second course guests themselves put on a plate from a common dish.

IMPORTANT: The following order of serving dishes at the festive table is generally accepted: appetizer, first course, fish dish, meat, sweet dessert and fruit, tea or coffee.

The presence of a thematic decor in the center of the festive table will emphasize the efforts of the hostess and give the feast coziness and warmth.

Rules for serving a banquet table

Banquets arranged in honor of some major holiday, such as an anniversary or wedding. The very concept of "banquet table" implies that the event will be held in a specially rented banquet hall, the guests will be served by waiters.

Banquet attributes are:

various decorations (balloons, bows, special drapery)
entertainment for guests (live music, performances, toastmaster or host of the holiday)

Banquet table should correspond to the situation, occasion and general mood. The main rules for its serving:

Are used folding tables, which are arranged depending on the number of guests, the features of the hall, the type of service.
Tables are set white banquet tablecloths, leaving descents from the edges of about 25 cm.
First of all, arrange small plates. They are arranged in such a way that the distance between adjacent plates is at least 60 cm, but not more than 80 cm, and the distance to the edge of the table does not exceed 1–2 cm. Snack plates are placed on top, and patties on the left.
On right put knives, facing the blades towards the plates. All appliances located on the right: a table knife, a fish knife, a table spoon, a snack knife.
To the left of the plate: dining fork, fish fork, two snack forks.
Dessert fork and knife placed on a plate.
Also behind the plate are glass, to the right of the wine glass - glasses for stronger drinks.
Cloth napkins put on plates, after giving them a beautiful look.
Low flowerpots with natural or artificial flowers placed evenly in the center of the table.
It can also serve as a table decoration. vases with fruit and grapes.

IMPORTANT: For a banquet table, every little thing is important, so serving takes a very long time.

Table setting rules in a restaurant

The restaurant has two serving options:

banquet
preliminary (corresponding to the order from the menu) with dosing

The name of the serving "preliminary" speaks for itself - the serving will require addition after the guests choose the dishes and place an order.

Items that must be present on the guest table according to the rules pre-serving:

table knife, plate, fork
wine glass
cloth napkin
additional accessories (spices, folding menu cards, table number in the form of a plate, ashtray, etc.)

Dessert table setting rules

Dessert time is the end of the main feast. All dessert appliances are served shortly before the dessert itself is served. A fork is placed to the left of the dessert plate, a spoon to the right.

Dessert is served on serving plates. If it is chilled, it can be served in bowls or bowls.

Sweet table setting rules

Serving a sweet table has no fundamental differences. They put a plate, put cutlery in front of it. A deep plate is placed on top of a flat plate - for liquid sweets.

To the right of the plates are wine glasses and glasses. On the shelves you can lay out fruits or various cakes.

Before inviting guests to the table, it is covered with a tablecloth, preferably in soft colors.

A tea cup larger than a coffee cup is placed on a saucer. The spoon is placed on the saucer. A dessert plate is placed to the left of the cup. For sugar, special tongs are used.

Tea table setting rules

The main rules for serving a tea table are the same as the basic serving rules described earlier, however, a few recommendations will help create a more comfortable environment for guests invited to a tea party:

The color and style of the tea set should match the color and texture of the tablecloth.
It is desirable that a composition of fresh flowers be present on the table.
If a classic Russian tea party is expected, it would be appropriate and at the same time original to serve tea directly from the samovar, which is placed to the left of the hostess of the house or set on a separate table.
The milkman serves milk for tea. It is advisable to put the milk jug on a plate so as not to accidentally spill its contents on the tablecloth.
Cake, roll or pie cut into portions. Fruits are placed in vases, sweets - in candy bowls. Berries are laid out on bowls or plates.
Alcoholic drinks are allowed at the tea table.

IMPORTANT: Tea drinking is a time of laid-back intimate conversations. Even if the tea table setting is not perfect, the positive attitude of the guests and the kind cozy atmosphere will brighten up the evening and make small flaws invisible.

Rules for serving a buffet table

buffet are held at official receptions, corporate holidays, presentations.

The peculiarity of its implementation is that many people can attend the event, but neither a large hall nor special financial costs are required for this.

IMPORTANT: They arrange a buffet in the evening, it lasts a maximum of 2 hours. The purpose of the event is to communicate, make acquaintances. It is considered bad manners to be one of the first to eat and the last to leave the buffet table.

Features of table setting for a buffet table:

Tables are covered with white tablecloths and arranged in such a way that guests move freely around the hall. A separate table is prepared for dirty dishes.
There are no chairs, as during the buffet table guests themselves come to the tables and choose food.
Buffet menu - snacks, light salads. From drinks champagne and wine are allowed.
Wine glasses and stacks of plates are placed at the ends of the table, forks are placed next to the plates in special stands. Guests will take their own dishes.
The main thing is to leave enough space around the edges of the tables.
Napkins are placed in holders and spaced evenly.
Be sure to decorate the tables and the hall with flowers, fruit baskets.
Water and juice are poured into glasses, alcohol is left in bottles, having previously uncorked them.
The menu for the buffet table consists of dishes that can be easily put on your plate: canapes, sandwiches and light snacks.

Birthday table setting

Birthday- such a holiday that can be celebrated both in a narrow circle of relatives and closest people, and in a noisy company of friends, buddies and good acquaintances.

Depending on what kind of holiday the birthday person wants to arrange, you should choose the venue, menu, type of service.

If scheduled quiet family dinner, then either a festive table or a table for dinner is served.
If the birthday passes in the cafe or a restaurant with a prearranged menu, a banquet table is served.
Those who decided on their birthday visit a restaurant, but did not pre-book a table and certain dishes, a standard restaurant preliminary serving will wait.

Table setting rules for children in pictures

From childhood, you need to teach the child the basics of etiquette. In adulthood, this knowledge will come in handy more than once. So that when studying the rules of behavior at the table and the basics of serving it, the baby does not have any difficulties, you can conduct classes in a playful way and use special pictures.

Knowing and putting into practice the rules and features of table setting, you can feel confident when inviting guests or setting the table for a family celebration.

Joint feasts at a cozy, beautifully decorated table will bring positive emotions to the hosts and their guests, and perhaps such feasts will turn into a good good family tradition.