What will influence the way the table is set. Classic table setting

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 for who knows what 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 manners 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 must be held exclusively in the 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 those unfamiliar with complex serving guests are not confused by the variety of cutlery; they are advised 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 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 main 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:

1. for ice;
2. confectionery;
3. asparagus;
4. for spaghetti;
5. salad;
6. 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.

Dishes:

• 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. The harmonious combination of 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. Bright 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 in bad taste, as well as 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 the perfect ending working day. You just need to add a couple of cutlery and arrange the wine glasses according to the wine glass. Paper napkins are placed 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 in tone with the flowers and napkins, the shape echoing the glasses, fill the atmosphere with coziness.

To create a 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 located in in different order, forming various figures. The glasses are arranged on them like a snake, a glass Christmas tree or triangles. And 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.

Table setting for everyone existing rules- this is always a sign of attention from the owner of the house to his guests. Unfortunately, you don’t see a properly set table very often today, especially at home. However, table setting is a real art, mastering which, you bring beauty into your life. That is why it is so important to know the rules of table setting - in order to be able to create a festive atmosphere in your home every day for breakfast, lunch and dinner, and in holidays surprise your guests with fancy decor, intricately folded napkins and luxurious tableware.

Sequence of table setting

The table should be set according to next plan: tablecloth; dishes; cutlery; glasses, wine glasses, glasses; napkins; table decoration. To begin with, table setting may seem like a really complicated science to some, but after some time, when setting the table according to the rules becomes a habit, it will seem to you that this task is easier than ever!

Table setting begins with laying out a tablecloth on the table. It would seem, what could be simpler? Throw the tablecloth over the table - and it's done. In fact, there are certain rules about this.

Firstly, the tablecloth must be perfectly ironed and have a presentable appearance. There is nothing good about setting the table with a crumpled tablecloth or oilcloth. The smoothed tablecloth, or rather its corners, should fall opposite the table legs, covering them evenly. There are also requirements for the descent of the tablecloth on all sides - at least 25 cm and, in no case, lower than the seat of the chair.

Such requirements were not introduced by chance, since a tablecloth on the table that is too small looks unsightly, and if it is too large, it causes inconvenience to guests. Once you've covered the table with a tablecloth, it's time to start arranging the plates.

Types of plates

The purpose of most of the plates from the table above can be easily guessed by their name; however, there are also dishes that are not entirely obvious. A pie plate is used to serve croutons, pies or bread. The chill plate is used to serve various snack dishes, such as oysters, salads or stews. The menu plate, as you can easily guess from its shape, is used to serve several types of salads or side dishes at once. It is also used for serving fondue. Scrambled eggs are served in an egg plate, jam, preserves or honey are placed in a rosette, and a bowl is intended for serving fresh berries, jellies and fruit salads.

What kind of plates you place on the table on a holiday or weekday evening depends on the number of dishes served. Serving a two-course dinner requires one plate, and a four-course dinner requires different plates.

Naturally, the plates on your table should be perfectly clean and dry. It is advisable to polish them to a shine before serving.

According to the rules, a snack plate (see table above) is located opposite each chair. You shouldn’t put it on the very edge of the table, it doesn’t look very presentable! The pie plate is placed to the left of the diner, as you can see in the photo above.

If you are setting a table with several dishes, in this case you place small dinner plates, etc., under the appetizer plates.

Types of cutlery

• 1,2,3,4,6,31 - spoons: coffee, tea, dessert, table, for making coffee, for ice cream;
• 5, 7, 8, 9 — tongs: large pastry tongs, for asparagus, for ice, small pastry tongs;
• 10 - device for trimming cigars;
• 11, 12, 13, 15, 17, 19, 21, 23, 26 - forks: lemon, lemon, cocotte, fish, dessert, dessert, snack, snack, table fork for main courses;
• 14, 16, 18, 20, 22, 25 - knives: for second fish courses, dessert, dessert, snack, snack, table knife for main courses;
• 24 - ladle;
• 27, 28, 29, 30 — blades: pastry, for pate, for fish, caviar;

After arranging the plates, you should immediately lay out all the necessary cutlery. Knives are placed to the right of the plates, forks to the left. A tablespoon is placed near the knife. For a multi-course holiday dinner, the utensils should be laid out as follows, starting to the right of the plate: table knife, fish knife and appetizer knife. You place a butter knife on the pie plate. If first courses are intended to be served, a soup spoon is placed between the diner and the fish knives. If fish is not included on the holiday table, a tablespoon is placed instead of a fish spoon. To the left of the plates are forks corresponding to knives in the same order in which the knives are laid out: table, fish, diner.

Also, cutlery should not be piled on top of each other; the distance between forks and spoons should be about 1 cm.

Table setting: glasses, wine glasses, glasses

To the right, behind the plates, we place the glasses from largest to smallest. Depending on what drinks will be served on the table, glasses for water, white/red wine, champagne, a glass for juice, a glass for spirits and glasses are sequentially displayed. When displaying glasses, you should hold them by the stem to avoid leaving fingerprints on the glasses themselves.

Table setting: napkins

What's a holiday table without napkins? Napkins are not only a wonderful table decoration, but also a very practical thing. Napkins come in linen and paper. Cloth napkins are not intended for wiping your hands or face; there are disposable paper napkins for this purpose. Fabric napkins good housewives usually beautifully decorated for guests to place on their laps.

Table decor

Regardless of whether you are having a holiday dinner or a daily breakfast, a properly set table involves decorating it with flower arrangements, vases with fruit, the same fabric napkins, dishes with bright vegetables, etc.

Proper serving is always a sign of attention to guests, a way to create a festive atmosphere, and also an indicator of the artistic taste of the hostess.

• In this material we will look at the rules of informal serving, that is, those that are appropriate for receiving guests at home in Everyday life and on holidays.
• Serving at home depends on the occasion, time of day, theme and menu, but in all cases the purpose of serving is the same - to arrange the dishes and cutlery so that it is convenient and pleasant for the diners to eat.

Based on this goal, table setting rules were invented. In everyday life, all these canons need to be observed only on the most solemn occasions, but once you have mastered their essence, you will be able to set the table with your own hands for any occasion - from a romantic dinner to a family New Year celebration.

Before you begin, take a look at two sample table settings. As you can see, setting a home holiday table for guests is much easier than setting a formal reception!

So, how to set the table? We have compiled step by step instructions in a certain sequence, describing each of the stages. In short, the most convenient procedure is as follows:

• Tablecloth – Plates – Cutlery – Glasses – Napkins – Decor (vase with flowers, candles, themed decorations).

Keep in mind that a few days before the event you need to resolve all organizational issues and prepare:

• Decide on the number of people, create a menu, tidy up the tablecloth, check the quantity and quality of napkins, dishes, cutlery, and think about the decor.

On the day of receiving guests, wipe all dishes and cutlery clean, and then start setting the table.

Step 1. First lay the tablecloth

The main thing here is to make sure that the overhang of the tablecloth is no more and no less than 20-30 cm. A shorter overhang will look ugly, and a longer overhang will be inconvenient for those sitting at the table.

As for the color, you can choose either the win-win and traditional white, or lay down any option you like, complement it with runners and underplates as shown in the photo.

Here are some examples festive table setting at home and without a tablecloth at all.

Step 2. Lay out the plates

This part of the “serving” theory will be the most extensive. After all, the composition and combination of plates depends on the planned menu, the number of guests and the scale of the holiday.

By classical rules When setting the table, one person can rely on several plates:

• A large substitute plate (serving) - for a daytime and everyday table it is not necessary, and some serving styles (for example, rustic) allow its absence. The photo below shows examples of serving with and without a substitution plate.

You may also need: medium (snack), small (pie or dessert) and deep soup bowl.

• According to the canon, the type of deep plate depends on the type of soup. For thick soups, choose a wide one (photo on the left); for light broth or cream soup, choose a bowl with or without handles (photo on the right). But this is precisely the rule that can easily be ignored.

As for the arrangement of plates, appetizer or deep plates are placed on wildcards, dessert and/or salad plates are placed on the left as shown in the picture on the right. In this place there can also be a tea pair, a pie plate or, for example, an egg bowl on the occasion of Easter. The photo below shows options for festive serving and plate composition.

• Plates should be placed at a distance of 1.5-2 cm from the edge of the table and at the same distance from each other;
• To prevent the snack plate from sliding on the stand, you need to put a paper or textile napkin between them as shown in the photo below.

Step 3. Place the cutlery

Now let's start laying out the devices. They are placed on the sides according to the number of courses (with the concave side facing the table):

• To the right of the plates are knives and spoons;
• On the left are forks;
• You can put a teaspoon on top.

Festive serving at home does not require availability large quantity special knives, forks and spoons. Most often, one knife, one fork and a couple of spoons are enough (for soup and dessert).

But if necessary and desired, you can additionally set the table with special forks, knives and spoons as shown in the following photo selection.

You can learn more about the rules for arranging devices in the following video lesson.

Step 4. Place glasses, wine glasses, glasses

Next, behind the plates, a little to the right, we place the glasses from largest to smallest. Depending on the drinks available and the preferences of the guests, glasses for water, red/white wine, champagne and/or a glass for juice, spirits and shot glasses are displayed.

Step 5. Serving napkins

For especially special occasions, napkins can be folded beautifully and artistically on a plate. For all other cases strict rules There are no napkins provided. They can be placed in a glass of water, placed under a snack plate, inserted into rings, tied with a ribbon and decorated with decorations.

If you are setting the table not for a holiday, but, for example, for lunch, then you can place napkins on the side of the plate under the forks as shown in the photo below.

Step 6. The final touch - table decor

Hurray, almost ready! All that remains is to decorate the festive table with flowers in a vase and themed decorations. On New Year these can be pine cones, rosemary and fir branches, on March 8 - flower buds, and on Easter - hares and willow branches. The topic of table decor should be given more attention in a separate article, but for now we suggest taking a look at photos of beautifully decorated tables in different themes and styles.

Easter table setting

And a little about the arrangement of dishes

In addition to serving cutlery and dishes, you need to lay out the food dishes themselves. Here is a small reminder on how this can be done beautifully and correctly.

OK it's all over Now. We wish you successful practice and happy, heartfelt holidays!

The word "serving" comes from the French servir, which means to serve and has two meanings:

1. Preparing the table for breakfast, lunch, dinner, tea (arranging dishes in a certain order),
2. A set of items intended for this purpose (dishes, table linen, etc.).

Table setting is one of the main elements of the interior of the hall and has great importance for creating Have a good mood at the guests' place.

The main requirements for table setting at present are the following: simplicity, practicality, coordination with the interior of the room, and compliance with the food served. Along with this, much attention is paid to the aesthetic orientation of table setting: shape, color, design of dishes; the color of the tablecloth and napkins; compliance with its service topic, use national characteristics and etc.

Table setting, as well as the whole process of serving guests, is ceremonial in nature and is distinguished by its many options, but it is based on general rules that are determined by the national organization of work of service personnel, as well as the need to provide maximum convenience to consumers.

Basic rules for table setting

Table setting is carried out in a certain sequence: the table is covered with a tablecloth, then plates are placed, cutlery is laid out, glasses, napkins, and spice utensils (menage) are placed. Each serving element should have a specific place on the table.

Covering the table with a tablecloth. This operation is performed so that the ironed central seam of the tablecloth is located on the axis of the table and both sides of it are at the same level from the floor.

The edges of the tablecloth should fall equally on all sides by at least 25 cm, but not lower than the seat of the chair. A smaller descent gives the table an unaesthetic appearance, a larger one is inconvenient for those sitting. The corners of the tablecloth should go down along the table legs, covering them, and be at a distance of 35–40 cm from the floor.

When covering a table with two tablecloths, the first is laid on the far side of the table (in relation to the main entrance to the hall), the second is placed on top of the first with the side on which the edge was previously turned inward so that a straight line is formed.

Table setting with plates

Depending on the type of service, a small dining room, snack or dessert plate is placed opposite the guest’s chair. The distance from the plate to the edge of the table top should be approximately 2 cm. The emblem or design, if any, on the plate should be facing the guest.

At banquet serving The snack plate is placed on top of the shallow dining table. In this case, it is advisable to place a napkin between them, but so as not to cover the emblem.

The pie plate is placed on the left side of the main one (small dining room or snack bar) at a distance of 10–15 cm from it, depending on the number of cutlery (forks) to be placed later.

There are various options for placing a pie plate in relation to a small dining room or snack bar.

When placing the plate on the table, take it large and index fingers, which pull in one direction along the side, the remaining fingers only support it.

Table setting with cutlery. Cutlery is placed to the right and left of the central (small dining room, snack or dessert) plate: knives are placed on the right, with the blade facing the plate, forks on the left, teeth up.

Table setting begins with knives

They must be placed on the right side of the plate, placed in the direction from left to right: tablevyy, fish, snack bar. It is customary to place forks on the left side of the plate, placing them in the direction from right to left: table, fish, diner. The guest uses the cutlery in the reverse order while eating.

The butter knife is placed on the right side of the pie plate. The tablespoon is always placed on the right side, with the indentation facing up.

Dessert cutlery is placed behind the plate (small table or snack bar) in the following order (from the plate to the center of the table): knife, fork, spoon. When setting the table with a dessert plate, dessert utensils are placed to the left (fork) and to the right (knife) of it. Often, when serving, only one of the dessert utensils is placed or in pairs - a spoon and fork, a knife and a fork. The cutlery is placed at a short distance from the plate, and next to each other, but so that they do not touch.

The following guest places are served at a distance of 70–80 cm (from the center of the main plate).

Table setting with glasses

The glasses are placed in last resort, holding them by the leg or bottom edge. The glass that is placed first is called the main one. This is usually a water glass and can be placed centrally behind the plate or moved to the right until the top edge of the plate intersects the end of the first knife.

Then the remaining glasses are installed. In this case, there are three ways to arrange them: in length, in a semicircle and in a block, but with any of them you must adhere to next rule: lower glasses are placed in front of higher ones (the “organ pipes” principle). This makes pouring drinks easier.

Today there is a tendency to reduce the number of glasses. Even at the most formal dinners, one glass (universal) or two are placed - a glass for water and a glass for wine (universal). All subsequent glasses are served additionally, if necessary, with the corresponding dishes. Beer glasses are usually placed next to the appliances in homes, but in restaurants they are served only upon order.

Setting the table with napkins

Linen napkins are placed on a snack or dessert plate, paper napkins are placed in special stands and vases. It is possible to place the napkin on the pie plate or directly on the tablecloth between the cutlery (knife and fork). Various options folding napkins are shown in Figure 1.

1 – envelope, 2 – book, 3 – “into space”, 4 – cap, 5 – crown, 6 – umbrella, 7 – double crown, 8 – cap
Figure 1 - Options for folding napkins

Menage

Finally, salt, spices and seasonings are placed on the table. At mass service During the daytime, salt and pepper can be placed on the table. In other cases, it is recommended to add only salt when serving; other spices and seasonings are served with the appropriate dishes or at the request of consumers.

Characteristics of different types of table settings

Preliminary table setting. This is done before guests arrive. Daytime service (breakfast, lunch) includes a snack bar and pie plate, cutlery (knife and fork; knife, fork, spoon) cutlery, wine glass, linen napkin, a device with spices.

In the evening (dinner), it is necessary to supplement the serving with snack utensils and remove the tablespoon. You can put dessert cutlery.

When setting the table for serving tea or coffee, the tea (coffee) saucer is placed to the right of the main plate at the level of its upper edge. The cup is placed on the saucer with the handle to the right. The tea (coffee) spoon is placed on the saucer to the right of the cup parallel to its handle.

Additional table setting. It is carried out at the time of serving guests after receiving an order for a particular dish. May include all utensils, utensils and drink glasses needed to serve custom-made meals.

Service methods

Depending on the number of serving guests, the class and equipment of catering establishments (restaurants, bars), various methods service. The most common are the French, English, American and Russian service methods. All methods of service use the labor of waiters.

French service.This type of service is common in haute cuisine restaurants, where it emphasizes the elegance of the service. French service is considered the most impressive and expensive in the world. A large dish with food laid out on it is shown to the guests. This takes into account visual perception a person of beautifully served food, which undoubtedly stimulates the appetite.

Approaching from the left side, the waiter places food from the dish onto the guests' plates. French view The service can be used both when serving individual guests and a large company.

English service(service from side table). In this method, the waiter places food on the guest's plate on a side table, then serves it from the right side. This type of service is labor intensive and is therefore only recommended for serving a limited number of guests (4-6).

American service.Food is prepared and plated directly in the kitchen. The waiters serve and place plates to the guests. This type is popular due to its simplicity and efficiency.

German service.The food is laid out on a large dish and placed on the table at an accessible distance from the guest so that he can serve himself.

Russian service. Food is served on a service platter. The waiter divides it into portions in front of the guests, then the guests themselves put these portions on plates.

Guests in the house are always accompanied by various troubles. Every time you want to meet someone in an original way and surprise them with something. A beautiful table setting, which consists of certain rules etiquette. The task of every housewife is to thoroughly know all the features and take into account different nuances. But not everyone shines with knowledge in terms of decorating and table setting. This article is aimed at helping and helping out in any situation.

When starting a discussion of the many rules by which you set a table with your own hands, it is necessary to note the basic rules that are observed in any situation:

• Dishes for serving food must be perfectly clean and dry.
• The tablecloth deserves attention - it should be colorful and perfectly ironed.
• The set of dishes should be absolutely the same for each guest.

Casual

Very often, serving at home is carried out according to the same principle. A minor change occurs if the occasion is festive. The rules for setting the table differ in each specific situation. Let's give some nuances.

For breakfast

A great idea to pamper your loved ones with a beautifully served breakfast on a day off. But you need to be prepared for the fact that this is not an easy event. Initially, we stock up on the following elements:

• The table should be covered with a tablecloth that matches the style of the room. IN Lately Runners, which are a fabric strip of fabric, came into fashion. They do not cover the entire table, but occupy approximately a third of it.

• The central position is occupied by a flat plate on which scrambled eggs are beautifully laid out. If you have porridge for breakfast, place a deep bowl on the plate. Bright patterns on dishes can lift your spirits.

• Next is the line for cutlery. On the right is a knife, the blade of which always faces the plate. A tablespoon is placed next to it, followed by a teaspoon. Place a fork on the left side with the teeth facing up, followed by a napkin. On the right diagonally there is a coffee cup with saucer and spoon.

Next is the line for food, it is placed on the table in the following way: croutons, buns or sandwiches on a small saucer to the left diagonally slightly higher above the main plate, sugar in a beautiful sugar bowl, jam in a rosette (in both cases a spoon is provided). To raise a good mood, place flowers in a small vase.

For dinner

An indispensable attribute for setting the table for dinner at home is an elegant tablecloth. You will definitely need a couple of plates from the dishes, since several dishes are served for lunch. The set of plates consists of shallow and deep. The soup plate is placed on top of a flat one. A tureen is used to serve soup. She takes a place on the table not far from the hostess. In this case, it will be more convenient for her to pour food onto plates.

The cutlery is laid out according to the following principle: a knife and a soup spoon follow each other to the right of the plates, and a fork to the left.

If snacks are served on the table in dishes from which you are not supposed to eat, then you need to prepare special snack plates. The oil is served in a butter dish or in a small saucer. Definitely goes to him small knife, but with a wide blade.

A glass of wine is allowed during lunch. In this case, the bottle of drink is opened in advance and placed on the table.

For dinner

In this case, we will give an example of table setting for dinner for every day, which consists of an appetizer and one main course. You will need two plates, which are placed one on top of the other on the table. It is necessary to provide two forks on the left, and two knives on the right.

According to all the rules of etiquette, you need to start using those utensils that are located further from the plates.

• for wine;
• for champagne;
• for water or juice.

Festive

Serving festive table in terms of the arrangement of the dishes, it fully corresponds to those described above, but has features in terms of decor. For example, for New Year’s it is necessary to prepare elements appropriate for in this case. Festive table decorations are approached with imagination and creativity.

Let's imagine several ways to set the table for any holiday:

• Napkins of the corresponding theme. With their help, the table decoration is given piquancy and an additional festive atmosphere. If you work on the napkins and fold them in a certain way, the effect will be completely different. You can add eye-catching napkin holders and rings to them. If there are none in the house, then you can put them in crystal glasses.

• Holiday candles. With their help, romanticism and solemnity are ensured. Don't be afraid, candles look gorgeous on a holiday table for any occasion. Here you need to pay attention to the color of the candles. The selection should be such that they are in harmony with the tablecloth and dishes. The placement of candles on the table depends on the flight of fancy of the hostess.

• Decorative figures. With the help of such elements you can strengthen festive look table. The figures are selected directly to the theme of the holiday.

On video: decoration and setting of the festive table.

Serving for two

Having a romantic dinner for two - what could be more pleasant? Even if we are talking about a married couple, a candlelight dinner will remind you of the most pleasant moments in family life.

The arrangement of the cutlery must be observed, but there must be elements on the table that fully emphasize the purpose of the dinner. When serving for two, the cutlery is arranged in such a way that the participants of the event are located opposite each other.

Serving for 4 persons

When decorating a table for 4 people, you should maintain everything general rules. But, you should pay attention to how to seat guests at the table. Participants in the meal should be seated either in pairs on opposite sides of the table, or one on each side.

Serving ideas

Although the basic rules of etiquette are the same in each case, with the help of certain nuances and techniques you can diversify the table decoration and divide it into certain categories.

Simple

You don’t have to spend a lot of money to have a beautifully decorated table. A simple table setting can be decorated with fairly ordinary dishes. If you have bright plates and glasses, you can get by with them. It’s not bad at all if there are colorful dishes on the table.

Recently, ensembles that have contrasting colors have become very popular. With such dishes, creating a mood is in some ways easier.

If the dishes in the house are simply white, then it will turn out classic version serving. It is imperative that all elements used must be combined, starting with the tablecloth and ending with napkins.

Beautiful

Beautiful table settings are provided for special events. For example, for the birthday of adults or children. As in other cases, you need to start with the tablecloth. For beautiful serving You need to select an original product. It’s good if there are several types of tablecloths in the house.

For beautiful composition you can play on the contrast. That is, if the tablecloth is dark, then we use light dishes and vice versa.

For real beautiful table can be achieved using serving accessories. Many people use paper products for decoration, but the effect will not be the same. It is necessary to use textiles that will definitely resonate with the decor of the tablecloth.

Many manufacturers boast luxurious sets of textiles for serving. You need to plan the quantity based on one per person. However, you shouldn’t give up paper napkins completely. They are also selected in a single ensemble with textiles.

Modern

Be that as it may, table decoration is an art. Ideas can be different and they will tell you how to serve beautifully modern table. But, you should always adhere to the basic requirements:

• The table cannot exist separately from the interior of the room.
• Proper modern table setting is sure to resonate with the latest trends of the times.
• The dishes may have a non-standard shape or a modern design.
• The reason for which lunch or dinner is organized is also taken into account.

Stylish

Table decoration in a certain style is done if a themed party is planned. The color, shape, texture of objects and the materials from which the dishes and accessories are made must be taken into account.

A variety of salad bowls, gravy boats, teapots and trays are assembled to suit the chosen style. Dishes are also selected in accordance with the stated style. They note that even familiar dish with the right dishes it can be presented in an original and stylish way. Therefore, ideas for stylish table setting and menu composition originate from the theme of the celebration.

Original

Sometimes the soul asks for an original table setting. In this case, everyone is needed traditional rules and start experimenting with everything that comes to hand. Change colors and texture. Contrasting plates placed on top of each other, as well as unusually folded napkins, look original.

Small decorative elements will also add originality. If it’s autumn outside, then try to display it on your table. For example, you can make toast according to the shape maple leaves. TO New Year's table, preparing Christmas trees and snowflakes.

Serving fruit on the holiday table

Before you start serving the table with fruit, you need to prepare small sharp knives for slicing. It would be a good idea to stock up on tools that allow you to cut out shaped elements.

• Using bananas and apples, spray them first lemon juice. This will preserve their original appearance and prevent darkening.

• A fruit plate will look more interesting if you decorate it with chocolate chips, powdered sugar or lemon or orange zest.

• To decorate the plate, use nuts, mint leaves or flower petals.

• Fruit should be served in a beautiful dish.

• Very often, skewers are used to decorate a fruit plate.

An important point is the fact that only fresh fruits should be used for slicing. In this case, the dish will look beautiful for a long time.

You can place the fruit slices on a plate in different shapes. The most commonly used silhouettes are the firebird, butterfly, and tower. The children's dish is laid out in the shape of some fairy tale hero. For an anniversary, you can mark a significant date with fruits. Table setting at home, photos of which are presented below, will tell you options for decorating fruit slices.

On video: 5 life hacks on how to cut fruit beautifully.

Large dishes for table setting

A large dish in the design occupies the main place in the composition. All types of plates that are used during the feast must be placed on it. By appearance The serving dish may differ from the rest of the dishes; this step will add originality to the design of the feast.

A large plate can be made of more expensive materials: silver or dark porcelain, but it must be combined with the overall picture.

The dishes should be located at least 50 cm apart from each other, and 1 cm relative to the edge of the table. The stand plate is removed only before serving dessert.

Table setting with figures

Traditional and irreplaceable elements of table decor are various figures made from napkins, mini-figurines and candles. There are many design options, but most often the figures are selected in accordance with the theme of the holiday. It would also be correct to use vases with bouquets of flowers.

Glass table setting

The glass table is beautiful in itself. When serving it, using a tablecloth is not very convenient, since it will constantly slide and slide. We focus on some tips that will help you decorate a holiday table with a glass surface.

Textiles on the table in the form of napkins are a must. This will eliminate unpleasant sounds glass when using cutlery and utensils and discomfort when touching a cold glass surface.

It is worth focusing on the elegance and beauty of the serving. Textiles will help hide the part that is visible through the tabletop, that is, the knees and legs of guests. In addition to standard napkins, glass table top You can cover the tablecloth with a runner.

Finally, I would like to note some rules that have a certain meaning in serving:

• If the meal is not finished, the cutlery is arranged in the following way: the handles are placed on the table, and the ends rest on the serving plate.

• If there is a need to leave the table, and the process is not yet completed, then the cutlery is placed crosswise on top of the plate in this way: the fork’s tines point to the left, and the tip of the knife to the right.

• In the case when the meal is finished and are ready for the next dish, the knife and fork are placed parallel to each other slightly to the right, approximately in the position of the clock hand on the numbers 4 and 5.

• If you are finished with the soup, then place the spoon in the serving plate, which symbolizes your readiness to consume the next dish.

• A napkin on a chair indicates that the guest has left for a while, and if it is left to the left of the plate, then the meal is over.

6 ways to fold paper napkins (1 video)

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