Table setting. Photos, rules, ideas. General rules for table setting: cutlery and dishes. How to properly place cutlery on the table How to properly place cutlery on the table

Restaurant etiquette is a delicate art that deserves careful study. Not only workers and frequent visitors to the service industry should be familiar with some basic rules and the peculiarities of this area in order to avoid possible awkward situations when doing the serving yourself. It is necessary to learn in advance about the methods of serving cutlery and other important details that are of great importance in table etiquette.

Peculiarities

There are a number of consistent nuances when decorating a table:

The serving process begins with the selection of the necessary utensils. The number of forks, spoons and knives depends directly on the number of guests and the dishes served, but it is important to remember that mixing and taking out the entire collection of cutlery available in the arsenal is inappropriate.
You should select the right cutlery, also taking into account the formality of the reception, the expected guests and the size of the table.
There are three types of sets: basic, snack and dessert. Every home definitely has a basic set. Any of the sets necessarily includes a spoon, fork and knife, but the sizes of the cutlery will vary greatly.
Serving may vary depending on the theme of the reception, the food served and the size of the event.

How to pre-serve?

When setting the table, you should also know that there are different options: basic, formal and informal serving. Each type should be considered in more detail:

Basic serving includes the mandatory presence of a “base”. The basic set assumes the presence of a plate, fork, spoon, knife, glass of water and napkins. If the first courses are not planned to be served for the entire meal, a spoon can easily be excluded from this list.
The informal serving style is suitable for lunch with friends or a themed brunch. IN in this case is added large number snack plates, therefore, cutlery, glasses or other types of vessels for drinks.
The formal serving option assumes formal events as an occasion: celebrating memorable events, holidays, lunches with colleagues or meals during negotiations.

In this case, cutlery is most often changed and served more than once during the evening, which includes separate serving options for dessert dishes and tea drinking.

The biggest difficulties arise when distributing devices. Here it is worth remembering the basic rule : the sequence of arrangement of devices reflects the order of their use, therefore, with outside From the plate, the first thing for the guest will be cutlery for appetizers or any other dish served first. Cutlery is always distributed around the main course plate. If you remember this one rule, you can already avoid many awkward situations when setting the table for dinner or any other meal yourself.

To show your deeper knowledge, it is enough to understand which side to put various devices on. And here I have my own conventions. For example, knives, even if there are several of them, are always placed on the right side of the plate. Their blades always face the plate.

If the meal includes a first course, then the soup spoon is placed between the knives for the main course and appetizer.

Forks are placed on the left side of the plate. In addition, the serving side indicates which hand should be used to take the device. This simple rule also makes it easier for guests to understand the intricacies of restaurant etiquette.

It is important not only to in the right order arrange forks and spoons for dinner, but also maintain certain distances between them. Thus, the distance between each individual device should be at least half a centimeter, and the ends of the handles of the devices should be at a distance of 1.5-2 centimeters from the edge of the table being served.

How should cutlery be placed during a meal?

This question is the second most popular within basic concepts restaurant etiquette. The position of cutlery during a meal is a separate requirement for service personnel or the host. Very often you can find cutlery being served exclusively with a dish and then changing it. So, it is very common to wrap cutlery in napkins. The guest or client, having unfolded the cutlery, should also be aware of their further movement on the table during and after the meal and the meaning of these movements.

For example, to avoid a dish being removed prematurely, you can signal that you are temporarily interrupting the meal or are still continuing the process by placing the cutlery on the plate. In this case, the sides of the arrangement remain the same: on the left is a fork or spoon, on the right is a knife.

How to put it after eating?

To indicate that you are ready to serve the next dish, simply cross the cutlery directly on the plate, turning the knife to the left and the fork to the right. If the meal is already finished, you need to place the cutlery parallel to each other diagonally across the plate.

In the European style, you can observe that in this case the tines of the fork will be turned towards the plate, and in American plug Place with the teeth facing up.

Beautiful layout examples

One way or another, there is currently an opinion that only in restaurant establishments observe all the subtleties of serving. In fact, this knowledge can be applied to all kinds of family celebrations and other important holidays. There are several common examples:

Serving a romantic dinner for two assumes an intimate atmosphere, dim lighting and, of course, the presence of suitable glasses. Additional accessories in the decoration will add a special touch of intimacy. You can start by choosing color range, based on the preferences of your significant other, and then you can add significant details: put your favorite flowers, ribbons, memorable souvenirs, general photo. Music and lit candles will be an integral accompaniment. different forms and sizes.

An important celebration in a close family circle implies respect for traditions and classic style serving. Special significance there is a generational difference, therefore both the serving style and general design The tables should be as generally accepted as possible, not too bright, but solemn in their classics. Restraint combined with solemnity can be expressed in beautifully selected expensive dishes (crystal items are appropriate), cutlery, snow-white napkins and the presence of accents, for example, gold and silver.

Often a ceremonial meal is associated with the celebration of some event.. This is where themed table settings come to the rescue. The New Year's or Christmas table is complemented with coniferous products and Christmas tree accessories; sometimes the table setting is decorated with a combination of burgundy, red and green colors.

For the autumn holidays tables are set with the addition of gems, small seasonal vegetables, acting as accessories. The compositions are complemented with suitable colors.

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 without fail, because getting confused and putting a regular one instead of a fish utensil is completely undignified!

Where does table setting begin?

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

Even if you plan to change dishes ten times, you shouldn’t be afraid, and even more so, you shouldn’t try to cram all the available appliances in the house at once, since they simply change during the course of the play.

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

Once you have decided, you can cover 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 place additional serving utensils on the tablecloth, which are chosen depending on the type of dish. You will find an approximate 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 up to date; we have described everything in as much detail as possible.

All types of cutlery: what are they for?

Spoons

	Tablespoon	Served with soup, has an oblong shape
	Broth spoon	About the size of a dining room, but round in shape
	Dessert spoon	Served for desserts that do not require cutting, that is, not cakes and pies, but mousses, puddings, etc.
	Teaspoon	For tea, everyone understands it
	coffee spoon	For coffee
	Ice cream spoon	This spoon is small, like a coffee spoon, but with a long handle.
	salad spoon	They put it in a salad bowl so that everyone can put a portion on their plate.
	Caviar spoon	A small spatula, often shell-shaped
	Pate spoon	Designed for transferring pate onto a plate
	Scoop spoon for sugar bowl	No comments
	Spoon - scoop for sauces	They put them in gravy boats

Forks

	table fork	For any main courses except fish
	Dessert fork	For cakes and other hard desserts
	Fish fork	For fish
	Spaghetti fork	The fifth tooth allows you to conveniently hook long pasta
	Sprat fork	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	A two-pronged fork that is useful for eating oysters, crayfish, crabs and snails
	Lobster fork	Fork with two small tines and long handle, served for lobsters and lobsters
	Oyster and mussel fork	Its left clove is wider than the other two and with its help it is convenient to separate meat from shells
	Herring fork	A small fork with two teeth that are curved to the sides. Used to serve herring rather than food
	Salad fork	Placed in a common salad bowl
	Cocotte fork	Three-pronged fork for mushroom julienne
	Lemon fork	For transferring the sliced lemon
	Olive fork	A very convenient fork, shaped like a spoon with a hole.
	Fruit fork	With three prongs, served with fresh, sliced fruit. Can be replaced with a regular four-prong dessert fork

Knives

	Table knife	For main courses, except fish
	Snack knife	For any type of snack
	Meat knife	Knife with serrations. Placed in a common dish on which a large piece of meat is served (whole pig, chicken, ghoul), so that everyone can cut off the right piece for themselves
	Fish knife	It cannot be confused with anything, it has a curly shape - a spatula
	Cheese knife	Has two teeth curved upward, used for slicing cheese
	Butter knife	A small knife with a round blade that is placed in a common oil dish
	Fruit knife	Served if there are unpeeled fruits on the table (apples, oranges, etc.)

Forceps

	Ice tongs	Placed in a common ice bucket
	Pastry tongs	Place on a plate 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 shared dish of spaghetti is placed on the table
	Lobster tongs	Served with a special fork, separately for each guest. Used to break claws

Plates

	Table 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 served
	Pie plate	Placed next to the dining room, bread and buns are placed in it
	Fish plate	It has an oval shape. She is served a table only if each guest is served a whole fish.
	Chill plate	For mushroom julienne
	Menagerie plate	Rarely used in classic table settings. Basically, they are placed where the buffet is served, so that you can get several different dishes at once.
	Salad bowl	Happens different sizes, from large to small. Placed on a common table
	Herring girl	Oval plate for slicing 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 separately to each person
	Kremanka	It serves mousses, ice cream and jellies.

Glasses and glasses

	Champagne glass	There are two types and you can choose any of them
	Red wine glass	Always a little 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 shot glass
	Cognac glass	It can be convex or with concave edges - this is for a regular skate. But for cognac upper class served glasses with curved edges and smaller sizes
	Martini glass	A triangular glass, probably familiar to everyone in the world
	Whiskey glass	Regular round and low glass
	Shot glass or glass for vodka	There are completely different ones, mostly 50 grams each.

Cocktail glasses

Cups

	Tea cup	Served with saucer and spoon
	Coffee cup for espresso	The well-known “thimble”
	Coffee cup for cappuccino	Tall transparent cup with handle
	Iced coffee cup	Trapezoid cup

Additional serving utensils

	Dish	For main courses that do not need to be served hot
	Rams	Dishes with round lids, for hot main courses
	Tureen	Must be placed on the table if there is a second course
	Champagne bucket	Must be filled with ice
	Ice bucket	Served if guests drink whiskey or cocktails. There should be ice picks on the edge
	Fruit vase	For unpeeled fruits
	Teapot	For brewing tea
	Coffee pot	For brewing coffee
	Jug	For water, juices, compotes
	Decanter	For vodka, wine
	Placemats	Placed next to the plate, and cutlery laid out on them
	Napkin rings	A cloth napkin is threaded through them
	Napkin holder	Placed in the middle of the table
	Oil can	General, placed in the middle
	Caviar	Usually comes in the shape of a shell, complete with a caviar spoon
	Poshatnitsa	Stand for soft-boiled eggs
	Salt shaker	Comes with a special spoon
	Sugar bowl	Comes with a sugar spatula
	Gravy boats	Comes with special sauce spoons
	Milkman	It is set differently for each guest if coffee or tea with milk is served. But, if the table is set with a service in which there is only one milk jug, then shared use is allowed
	Krennitsa	For horseradish, mustard and others hot sauces. Comes with a special spoon

Table setting: sample diagrams and photos

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

This is how the breakfast table is set:

Dinner 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 countess to follow all these rules.

If you don’t have any device, don’t fool yourself and don’t be upset!

Most likely, guests are also not aware of how everything should really be, because not even all restaurants maintain the correct arrangement and do not have all the cutlery available.

Since ancient times, celebrations have been accompanied by feasts, and it was then that customs and rules for table setting began to take shape. Over the years, they have been honed, turning into unique rituals. Some of them smoothly flowed into everyday life.

Introduction to Dining Etiquette

Many table settings, shown in films and TV series or described in books, are frightening because of their complexity. There are many devices, the purpose of which is not always clear. A variety of dishes that are scary to approach, and wine glasses of all sorts of shapes and sizes, it’s not clear what kind of drink. But everything is not as scary as it seems at first glance.

The basic rule of table etiquette is “from the edges to the center.” As dishes change, utensils are used that are located further and further from the plate. The same applies to glasses and shot glasses, changing from left to right.

Table etiquette includes rules for serving dishes, the order in which cutlery is used, as well as table behavior and basic politeness. The basic rules of etiquette include:

the location of the napkin is strictly on the knees;
“Thank you” and “Please” must be said both when making requests and when fulfilling them;
It is not customary to slouch while sitting at a table;
men sit at the table after women, having first pulled out a chair for them;
being late for a festive event is regarded as disrespect:
elbows on the table are a sign of bad manners;
you should not start eating if your dinner companions have not yet received their plates;
The knife should only be held in right hand;
fork and spoon - perfect combination for long pasta;

cut or bite bakery products it is indecent, you should eat them in small pieces, broken off from the whole;
a device dropped on the floor must be replaced;
well-mannered people chew with their mouths closed;
slurping in society is indecent;
bad form - eating with a knife;
Before pouring a drink, offer it to your neighbors;
no need to be greedy when serving from a common plate;
you need to close your eyes to violations of table etiquette by your interlocutor;
A little half-eaten soup is better than a tilted plate;
When using a knife and fork, use your strength to chew immediately without biting;
cutlery laid crosswise means that you are waiting for the next dish, folded in parallel - a sign of the finished meal;
In any awkward situation, you should apologize.

Purpose of the dishes

As mentioned above, there can be a lot of cutlery on a set table, but not all of them are there at once. Today, there are a lot of different cutlery designed strictly for a specific type of dish.

It is unacceptable to use them for eating other types of dishes, and so that guests who are unaccustomed to complex serving do not get confused by the variety of cutlery, it is recommended to arrange them in the order in which the dishes are planned to be served.

General rule applies "from the central plate to the sides."

Types and purpose of spoons:

dining room, oblong - for soup;
broth - round in shape, otherwise indistinguishable from soup;
dessert room, smaller than the dining room;
tea room;
coffee - less than tea;
for ice cream - has the same dimensions as a coffee bar, but longer;
salad - served in a plate along with salad;
for caviar - another small spoon, resembling a shell;
pate – general cutlery for all guests;
sugar scoop;
sauce ladle - served with a gravy boat.

Forks:

dining room - for second courses;
dessert;
for spaghetti – has five teeth, makes it easier to wrap pasta;
for sprat - a common device;
for seafood - a two-pronged fork;
for shellfish - with three teeth, the largest of which separates the meat from the shell;
herring - a two-pronged fork for transferring herring from a common dish;
salad - served in a plate with salad;
cocotte - an elegant tridental fork used for applying julienne;
lemon - used for arranging pieces;
for olives;
for fruits – used for cut or small fruits.

Knives:

the dining room, its prerogative is main courses;
snack bar;
meat - served along with the dish;
fish;
cheese - used only for cutting;
oil - general device;
fruity – served for unpeeled fruits.

All tongs (except the last ones) are used by all diners together:

for ice;
confectionery;
asparagus;
for spaghetti;
salad;
for lobsters.

The very name of such tableware will tell the owners which tongs to put next to the salad bowl or in a bucket of ice.

Plates:

soup - better wide and shallow;
bowl - narrow, small in diameter, very suitable for cream soups and broths;
snack bar - usually flat;
dessert, served only for confectionery products;
fish - a common dish for all guests;
chill mold - a small ladle for julienne;
Menazhnitsa is a sign that a buffet is organized at the celebration;
herring bowl - an oblong shaped dish;
egg;
saucer - used as a stand for cups;
socket;
creamer – used for jellies, mousses and ice cream.

Wine glasses and glasses:

high for champagne;
wine (separately for white and red varieties);
liqueur;
cognac;
for martini.

Glasses:

for whiskey;
for cocktails;
punch;
for juice and water.

As well as glasses for vodka and other drinks of comparable strength.

Cups:

tea - on a saucer with a corresponding spoon;
small cylindrical - for espresso;
with cappuccino;
for the look.

As can be seen from all of the above, there are a lot of serving items. Don't be scared, because the names of each speak for themselves. The utensils used to serve dishes from common utensils are shared.

Is color important?

Color is always important, and their harmonious combination will help in design. A white tablecloth is a tribute to tradition; it matches almost all colors of dishes. Variegated dishes look advantageous on a plain tablecloth, but for a plain set, you can equally choose both tablecloth options. Napkins should be in harmony with the tablecloth.

It may seem that a black and white table setting is something out of scope, but it is not. Harmonious combination These two colors can add special charisma to the reception.

The combination of purple and mint (green) looks very fresh, the red color adds solemnity. Silver and gold are integral attributes of a wedding. A dinner in honor of a man must be laconic, with white dishes and contrasting napkins. Vibrant colors- the best solution for a bachelorette party.

Arrangement rules

You shouldn’t put too many cutlery on the table, it’s better to leave a little free space. No matter how many changes of dishes are planned, it is better to take out the required utensils and items with a new serving. In the picture below you can see an example of proper serving.

As can be seen from the image, knives and spoons are always placed to the right of the plate (except for the oyster fork). Above them are wine glasses. To the left of the plate are forks, with a pie plate above them. Dessert cutlery should be placed above the plate. As mentioned above, the location of devices depends on the order in which they are used.

The napkin should be placed on a serving plate. Before serving dishes, it must be laid out on your lap. Shared dishes must be arranged symmetrically.

Serving sequence

You need to place dishes for a new dish only after the previous shift has been cleared. It is recommended to arrange the devices at the same time.

Appetizers are served first - first cold, and then hot. They are followed by the first course (soup), followed by the second course: fish, meat. Dessert is served before fruit, which concludes the meal.

In appetizers and cold main courses, you should move from fish to meat, then to vegetables and mushrooms, and finally to dairy (cheeses).

The serving sequence is observed to avoid loss of appetite and dulling of taste. Of course, everyone has the right not to eat what they don’t like, especially if everything is on the table at once.

The main thing is to remember the serving order and do not return to the previous dish.

What to do after eating?

If you have finished your meal, roll the napkin from your lap, hiding the soiled parts. You need to place it in the place of your plate, or if it is occupied, to the left of it.

At the end of the meal, the cutlery should be placed on a plate. The knife and fork are placed parallel to each other. The instrument handles should be directed to the right and down. The blade of the knife should be directed inside the plate, as well as the convex part of the fork.

After eating liquid food, utensils should be left in the plate or bowl in which the dish was served. Scolding a cook is considered bad manners, as is outright lying about how much you liked everything. It's better to highlight something that you really liked.

Reminder for every day

You need to set the table not only for guests, you can do it every day for yourself.

Breakfast is the start of the day and can be enjoyed beautifully. It is better to place the plate for the main course in the center, in front of you. It is better to place the fork or spoon on the left, and the knife on the right. You can place a tea cup and saucer over the knife, and bread over the fork.

At home, it is quite possible to dine on two courses. Let's take soup and pasta as an example. Under the deep plate we will place a plate for the second one, which will serve as a serving plate. There will be bread diagonally on the left, and on the right you can put a glass of water and a cup of coffee. Traditionally, the spoon and fork will be located on the right and left, respectively.

Dinner can be a great end to a busy day. All you have to do is add a couple of cutlery and arrange the wine glasses according to the wine glass. Paper napkins put on the left.

Examples of a beautiful table

There are a lot of options for table setting.

As mentioned earlier, black and white color will add solemnity and special chic. Black stripes of fabric and candles harmonize perfectly with gilded cutlery. The white tablecloth echoes the napkins and roses, and the snow-colored glasses and plates go perfectly with all of the above.

White tablecloth on round table with soft pink napkins and flowers in a vase will be an excellent holiday decoration in women's team. Glass candlesticks to match the flowers and napkins, echoing the shape of the glasses, fill the atmosphere with coziness.

To create beautiful table You don’t have to invent something special. A service with unobtrusive cream painting and a bouquet of flowers standing on a white tablecloth is everything you need for a small family dinner.

Turquoise wine glasses, napkins and tiny gift boxes are perfect for a celebration, and flowers that match the tablecloth will only lift your spirits.

The arrangement of fruits is very simple - you can simply cut them into plates. However, you can create an entire installation that will become a real decoration for the holiday.

And, of course, don't forget about alcohol. Buffet tables can be arranged in different orders, forming different shapes. The glasses are arranged on them like a snake, a glass Christmas tree or triangles. A pyramid of wine glasses can create a real sensation.

A creative approach can be found to everything. Table etiquette isn't that strict. You can arrange your own banquet, unforgettable and unlike any other.

You can learn about the correct layout of cutlery from the following video.

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 hostess’s delicate taste, but also shows her respect for guests and household members.

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

Basic rules for setting the table with cutlery at home

The first thing you need to do is choose and lay tablecloth. For rectangular table take a tablecloth 50 - 60 cm longer than the tabletop. If round or oval table- 100 - 110 cm wider than the diameter of the tabletop.

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

For homemade lunch will be needed A plain white tablecloth, but other calm pastel colors will also work.

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

When the table is set, arrange the cutlery. First of all – glass and porcelain plates and dishes. Behind them - knives, spoons, forks and other necessary devices.

Glass and crystal are placed last. glasses, shot glasses, goblets.

Scheme of correct sorting of the festive table

Arrange the equipment this way:

any knives place on the right, so that the cutting part faces the plate
tablespoon also place it on the right, so that its convex part is at the bottom
forks after setting the table, they should be on the left, with their teeth pointing upward
dessert spoon should be behind the plate, its handle turned to the right

IMPORTANT: When serving with cutlery, you must take into account that they will be used from the outer edge and the items will be changed depending on the serving of new dishes. For convenience, you should place objects at a distance of about 1 cm from each other.

Basic rules for setting the table with dishes at home

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

Arrange the plates in this order:

Medium plate(snack bar) place it so that there is 2.5 - 3 cm left to the edge of the table.
Pie (bread) plate Place on the left, leaving about 10 cm.
If a change of dishes is expected, place it under the snack bar dinner plate small size, Having previously laid a napkin under it.

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

Wine glass put it 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 number a variety of dishes and drinks.

IMPORTANT: Dishes for table setting must be prepared in advance. To do this, wash it, dry it, and wipe it thoroughly with a towel. The main thing is that the dishes look perfect before serving. Stains, drips, cloudy or opaque appearance are unacceptable.

Folding napkins for table setting

Napkins– an integral 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 shape should be easy to unfold.

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

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

To starch a linen napkin:

In 0.5 l cold water add 1.5 tbsp. starch and stir until you get a homogeneous cloudy white solution that does not contain lumps.
Boil 1 liter of water, pour into the prepared solution and stir.
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 has drained from the napkins.

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

Rules for setting the table for breakfast according to etiquette

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

Set out the appetizer plates.
Place cups and glasses.
Place a teaspoon on a saucer.
Place an egg rack on the appetizer plate, and don’t forget about a special spoon.
Also place a deep porridge bowl on the snack plate.
Place a coffee pot or tea with a hot drink in the middle of the table.
Serve sandwiches or croissants on a large flat platter.

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

Rules for setting the table for dinner according to etiquette

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

Place a small plate on a table covered with a tablecloth.
Place a deep one on a shallow plate for the first course.
Add a snack plate if you will be serving dishes that cannot be eaten from shared dishes.
Place a fork to the left of the plates, a soup spoon and a knife to the right, the knife should be closer to the plates, and the spoon closer to the edge of the table.
Decorate your snack plate with beautifully folded napkins.
Place a salt shaker and containers with the necessary spices and seasonings in the center of the table.
Place wine glasses and water glasses on the right and left, respectively.
Place a bottle of alcoholic drink on the table previously 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.
Serve the first one hot in a tureen.

Rules for setting the table for dinner according to etiquette

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

Choose a tablecloth (suitable with a small pattern).
Place two small plates one inside the other, and to the left of them place a plate for bread.
To the left of the plates, place the forks with their tines up, and to the right, place the knives with the blades facing the plate.
Place dishes for alcoholic drinks 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 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 serve it not only for their family members, but also for invited guests.

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

Tablecloth for the festive table it should be perfectly clean and ironed. It is advisable to spread it on the table under the tablecloth thick fabric, which will prevent the dishes from clanking if they accidentally fall, and will also protect the table surface from spilled liquids. However, it is permissible not to cover the table with expensive wood at all.
Crockery and cutlery that are used for serving must be from the same set. It is unacceptable to serve festive table dishes different colors and sizes. The cleanliness and shine of dishes must be impeccable.
How plates and cutlery 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 dishes and cutlery. Items “just in case” are not needed, but will only spoil the look of the table.
All alcoholic drinks are served in pre-opened bottles, but champagne is opened immediately before serving.
One cloth and several paper ones should be prepared for each guest. napkins.
First course The hostess pours it into plates from the tureen for the guests. One of the guests or household members can help her serve filled plates. This should be done by approaching everyone present at the table with right side.
Second course Guests put it on their plate from the common dish.

IMPORTANT: Generally accepted next order serving dishes at the festive table: appetizer, first course, fish dish, meat, sweet dessert and fruit, tea or coffee.

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

Banquet table setting rules

Banquets arranged in honor of a major holiday, such as an anniversary or wedding. The very concept of a “banquet table” implies that the event will take place in a specially rented banquet hall, and waiters will serve the guests.

The attributes of the banquet are:

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

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

Are used folding tables , which are arranged depending on the number of guests, the features of the hall, and the type of service.
The tables are set white banquet tablecloths, leaving slopes from the edges of about 25 cm.
First of all they place small plates. They are placed 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 pie plates on the left.
Right put knives, with the blades facing the plates. All utensils located on the right: table knife, fish knife, table spoon, snack knife.
To the left of the plate: table fork, fish fork, two snack forks.
Dessert fork and knife placed behind the plate.
Also behind the plate there is wine glass, to the right of the wine glass - glasses for stronger drinks.
Cloth napkins placed on plates, after giving them a beautiful appearance.
Short flowerpots with fresh or artificial flowers placed evenly in the center of the table.
Can also serve as table decoration vases with fruits and grapes.

IMPORTANT: Every little detail is important for a banquet table, so setting it takes a lot of time.

Rules for table setting in a restaurant

There are two serving options in the restaurant:

banquet
preliminary (corresponding to the order from the menu) with additional serving

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

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

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

Rules for serving the dessert table

Dessert time is the end of the main feast. All dessert utensils are served shortly before the dessert itself is served. Place a fork to the left of the dessert plate and a spoon to the right.

The dessert is served on plates-stands. If it is chilled, it can be served in bowls or bowls.

Rules for serving a sweet table

Serving a sweet table has no fundamental differences. They put a plate and cutlery in front of it. Place a deep plate on top of a flat plate for liquid sweets.

On the right side of the plates there are wine glasses and glasses. You can display fruits or various cakes on the shelves.

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, use special tongs.

Rules for serving the tea table

The main rules for serving a tea table coincide with the basic rules for serving described earlier, however, several recommendations will help create a more comfortable environment for guests invited to tea:

The color and style of the tea set should match the color and texture of the tablecloth.
It is advisable to have a composition of fresh flowers on the table.
If classic Russian tea drinking 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 placed on a separate table.
Milk is served in a milk jug for tea. It is advisable to place the milk jug on a plate so as not to accidentally spill its contents on the tablecloth.
The cake, roll or pie is cut into portions. Fruits are placed in vases, sweets in candy bowls. The berries are laid out in bowls or plates.
Alcoholic drinks are allowed at the tea table.

IMPORTANT: Tea drinking is a time for relaxed intimate conversations. Even if the tea table setting is not ideal, the guests have a positive attitude and kind cozy atmosphere They will brighten up the evening and make small imperfections invisible.

Rules for serving a buffet table

Buffet carried out at official receptions, corporate events, presentations.

Features of its implementation is that many people may be present at the event, but neither a large hall nor special financial costs you won't need it for this.

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

Features of table setting for a buffet table:

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

Rules for setting the table for a birthday

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

Depending on what kind of celebration the birthday person wants to have, you should choose the venue, menu, and type of service.

If planned quiet family dinner, then they serve either a festive table or a table for dinner.
If the birthday takes place in a cafe or a restaurant with a pre-agreed menu, a banquet table is served.
Those who decided on their birthday visit a restaurant, but have not pre-booked a table or certain dishes, standard restaurant pre-service will be expected.

Table setting rules for children in pictures

From childhood, you need to teach your child the basics of etiquette. In adult life, this knowledge will come in handy more than once. To ensure that your child doesn’t have any difficulties when learning table manners and the basics of table setting, 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 in a cozy, beautiful decorated table will bring positive emotions owners and their guests and, perhaps, such feasts will turn into a good family tradition.

Video: How to set the table correctly?

Indeed, it may arise, since in modern restaurants and the cafe table is not always set in advance in anticipation of guests. If all the cutlery is prepared, and you sit down at the table, where everything is already laid out, then the fork will definitely lie with the tines facing up.

But if you came to a cafe or just waited for your turn at a table, it often happens that the waiter cleared the place just before you took it. Of course, he didn't have time to table, perfectly arranging the forks and spoons in the right place.

The fork should be held lightly, using the index and thumb to lightly press it against the bent middle finger.

In this case, the devices are often brought wrapped in a napkin. This is a sign that the fork and fork are perfectly clean, and you can be sure that your meal is hygienic. If the fork is wrapped in a napkin, then it can be placed either upside down or down. Usually they are not visible at all, you can only guess from the outlines of the package where the teeth are. It turns out that placing a fork with the teeth down on the table is only permissible in one case: if it is served wrapped in a napkin.

Using a fork

The fork is usually used as the main utensil for most dishes, with the exception of soups, and the spoon and knife act as auxiliary ones. But sometimes the fork acts as an auxiliary device. For example, if you need to cut a piece of meat, then take a fork in left hand(to the right, if you are left-handed, and in the future, all recommendations for left-handers should be reversed), and the knife to the right. Then cut a piece without spreading your elbows out to the sides.

Next, you should also act according to the American or European styles. The American way means that you will still be your right hand. Place the knife on the edge of the plate, and then take the fork in your right hand, bringing it to your mouth with the teeth facing up. With the European method, you can either continue to grip the knife in your right hand or not, but you will have to eat with your left hand. The fork is held with the tines down.

In the simplest case, the fork is placed to the left of the plate, and the spoon and knife are placed to the right.

If you break away from your meal to talk, then, according to etiquette, you cannot put your fork on the table. And here it is just important whether you hold it with your teeth up or down. There are two styles: American and continental, or European. In etiquette American style The fork is held with the tines up, and if European standards are followed, with the tines down.

It is not customary to place your fork on the table or plate until you have finished your dish. But if for some reason you still want to put down your fork and finish eating later, then you should not put the dirty cutlery on the tablecloth. It is placed on the edge of the plate, diagonally. The direction of the teeth is not important in this case. If you want the waiter to replace your plate and cutlery, place them parallel to the edge of the plate so that, if you imagine the plate as a dial, the handles would be in the area of the number 4.