Table setting ideas at home: options for different occasions. 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 should only be held in right hand;
fork and spoon - ideal 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.

Valid general rule "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:

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.

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 should be laconic, with white dishes and contrasting napkins. Bright colors are the right 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 figure below you can see an example 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 a great end to a busy 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.

A white tablecloth on a 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.

For creating 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 TABLE SERVING. Everyday. To protect the table from traces of hot dishes, and also to ensure that the tablecloth lies more evenly, oilcloth or soft, dense fabric is placed under it. In the middle of the table there is a bowl with seasonings (mustard, vinegar, pepper), a salt shaker with a spoon for salt, a plate (or bread box) with bread. Small plates are placed at equal distances from each other. A knife (with the sharpened side of the blade facing the plate) and a spoon are placed to the right of each plate, and a fork is placed to the left of the plate. Both spoons and forks should be placed with the convex side down. If the menu includes an appetizer, then a small appetizer is placed on top of a small plate, and dishes and plates with appetizers are placed closer to the middle of the table.

Cloth napkins are placed in rings with initials or other marks indicating which family member uses each one. Napkins are placed either on top of the snack plate or to the right of the shallow plate, next to the spoon.
Paper napkins are the most convenient and hygienic. They are placed, rolled into a tube, in a glass or vase in the middle of the table.
After the appetizers and appetizer plates have been cleared from the table, soup is served. A bowl of soup, a spoon and a stack of deep plates are placed to the right of the place occupied by the hostess. She pours the soup into bowls and passes it to the diners. After they have finished eating the soup, they remove the bowl, deep plates and spoons, and place a dish with the second dish in the middle of the table. Before serving sweets, remove all used dishes and cutlery from the table and sweep away crumbs from the tablecloth. Kissels, compotes, jellies, mousses and other dessert dishes are served in a cup or in a special vase on a saucer.
Setting the table for breakfast or dinner is not much different from setting the dinner table. As a rule, the breakfast and dinner menus do not include soup, so a spoon is excluded from the set-up and deep plates are not served.
The table for evening tea can be covered with a colored tablecloth rather than a white one; There is a dessert plate for everyone; place a napkin on top of the plate; to the right of the plate is a dessert knife, and to the left is a dessert fork.
A crouton with cookies, a vase with jam, a plate with lemon, etc. are placed in the middle of the tea table. Tea utensils and a small teapot are placed at the place occupied by the hostess. It is convenient to place a samovar or a large teapot on a small special table, which is moved to that edge common table where the hostess sits.
Festive table setting quite significantly different from everyday life. The table for a festive lunch or dinner is covered with a large, carefully ironed, moderately starched snow-white tablecloth. A colored tablecloth is also suitable for festive evening tea. It is advisable that the napkins be the same color as the tablecloth and made of the same material.
Vase with fresh flowers - best decoration table. But we must keep in mind that the most beautiful vase and the most elegant bouquet will be unnecessary if they take up a lot of space and obscure those sitting at the table from each other. It is recommended to make small bouquets and place them in low and wide bouquet holders. To the center festive table Place a bowl of fruit, bowls of pepper, mustard, and vinegar. Bouquet holders with fresh flowers are placed on opposite sides. If fruit is not served at the table, then vases of flowers are placed in the center of the table. Cold snacks are placed closer to the center. White and black bread, cut into neat thin slices, are placed on opposite sides of the table. You can also put it on each device by wrapping a slice of white and black bread in a napkin. Wines and drinks are placed closer to the center, along the middle line of the table, but not in one, but in different places.
Large shallow plates are placed at equal distances from each other. A snack bar is placed on top of the small plate, and a small pie plate is placed on the left side. Fold the napkin into a square or triangle and place it on a snack plate.
Cutlery is placed in the same way as for everyday serving. When serving especially special dinners, in addition to ordinary cutlery, you can add snack bars and fish dishes. In this case, fish and snack knives are placed next to the table fork, and fish and snack knives are placed next to the table knife.
Shot glasses, shot glasses, glasses or wine glasses are placed in front of the plate. With a variety of drinks on the festive table, the number of glasses and glasses can reach up to 5 for each device. They are placed in 2 rows: at the beginning - a small glass for strong drinks, next to a glass for Madeira or port wine and a wine glass for mineral water; in the second row - a colored glass for white table wine and a glass for champagne.
The dessert utensil, if the size of the table allows, is placed behind the glasses parallel to the shallow plate. You can serve a dessert knife, fork and spoon along with a dessert plate at the end of dinner, after all other cutlery and plates have been removed from the table.
Wines, except champagne, are placed on the table uncorked. Regular plugs can be replaced with special curly ones. Champagne is opened at the table before it is to be poured.
All dishes and snacks that are placed on the table must be served separately with a spoon, fork, spatula or tongs, which are used to place food from a common dish onto your plate.
It’s good to place small salt shakers in several places, or even better - one salt shaker for each device. See inset.

Concise Encyclopedia household. - M.: Great Soviet Encyclopedia. Ed. A. F. Akhabadze, A. L. Grekulova. 1976 .

See what "TABLE SERVING" is in other dictionaries:

Table setting - get a current promotional code for a Beru discount on Akademika or buy a profitable table setting with a discount on sale in Beru

Table setting- Cover the table with a white, well-ironed tablecloth. The middle fold of the tablecloth should pass through the center of the table. It is recommended to place flannel or some other heavy material under the tablecloth. soft cloth: the tablecloth will lie flatter, knock... ... A book about tasty and healthy food

SERVING Dictionary Ushakova

SERVING- 1. SERVING1, serving, many. No, female Action under Ch. serve. Setting the table for dinner took about an hour. || Setting up the table for lunch, tea, etc. “The table setting is changed and the servants serve dinner.” Chekhov. || Serving utensils and... Ushakov's Explanatory Dictionary

serving- and, f. servir. 1. Action according to value. Ch. serve. Table setting for dinner. BAS 1. And I know the cooking part.. I studied at the English club for five years.. and serving, and coloring, and how to serve, and about blanzhire.. What about? again canned goods... Historical Dictionary of Gallicisms of the Russian Language

Serving- This article has no illustrations. You can help the project by adding them (subject to the rules for using images). To search for illustrations, you can: try using the tool ... Wikipedia

SERVING- (by this, see the previous word). Table decoration for lunch or tea. Dictionary of foreign words included in the Russian language. Chudinov A.N., 1910. SERVING a dinner or tea table, fully decorating it with all the necessary things,... ... Dictionary of foreign words of the Russian language

serving- The term has several meanings, generally similar to each other. 1. Set (set) the table, place cutlery on it (see couverts), according to established, traditional or diplomatic, rules. 2. Maintain order... ... Culinary dictionary

SERVING- SERVING, and, women. 1. see serve. 2. collected Table decoration: dishes, cutlery. Dear s. Ozhegov's explanatory dictionary. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 … Ozhegov's Explanatory Dictionary

SERVING- The term has several meanings, generally similar to each other. 1. Set (set) the table, place cutlery on it (see couverts), according to established traditional or diplomatic rules. 2. Observe… … Great encyclopedia culinary arts

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Have you ever wondered what is the main sign of the housewife’s attention to her guests? Of course, this is proper table setting. Unfortunately, not all housewives know how to do this. Many people believe that beautiful table setting the table takes a lot of time. However, this opinion is wrong. Knowing and observing certain rules, you can create a festive mood not only on holidays, but also on weekdays.
To create an unusual table decoration, you can involve members of your household. Most likely, they will enjoy this activity, and you will save time and effort.

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It is incorrect to assume that in ordinary life you don’t have to bother, and all the difficulties of decoration are used exclusively for holidays. Psychologists say that the mood and taste perception of food in general depends on the appearance of the dish and the table as a whole.
Table setting at home differs from a formal one in the smaller number of cutlery and decorative details.

Keep in mind that stand plates are a must. Using them, you will avoid soiling the tablecloth. Agree that sometimes it is very difficult to remove borscht stains from it.
It is not recommended to replace the tablecloth with oilcloth. To make the table look “elegant”, sometimes it is enough to lay a checkered cloth on it. Of course, everything should look harmonious and the tablecloth should match common interior kitchens.
If your menu includes a first course, then deep plates are a must. It’s much easier to walk around with a saucepan and pour broth for everyone than to rush around with plates.
There should be a container for side dishes under the deep plate.
To avoid constantly running for forks and spoons, provide them in the right amount in advance.

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Why is table setting necessary?

Everyone will agree that it is much more pleasant to eat at a chicly set table. If everything is organized correctly, then the daily meal turns into a holiday.
It is not necessary to prepare gourmet dishes; you can use ordinary inexpensive products. The very idea of decorating a dining table is important.
Planning table settings for specific meals
Introduce new traditions into your family. Due to lack of time in modern world not every family can afford to have meals together. In this case, you can limit yourself to one common meal, which will take place in the evening.
Not only for a festive meal, but also for a simple dinner, you can arrange the table setting in an original way. Children will be happy to help you with this; as a rule, they really love arranging plates and laying out napkins.
At this table you can chat with all family members. The cozy atmosphere is conducive to confidential conversations, everyone can talk about their problems or achievements. This tradition will bring a piece of joy into everyday life. Once everyone gets used to getting together at home for dinner, you can begin to introduce weekend gatherings into family traditions.

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Table setting rules

You need to use the same devices.
Each dish should have its own serving.
When arranging items, it is necessary to take into account that for each person you need to allocate about 80 cm of space. This condition will allow guests to feel comfortable.
The plates are placed in the middle of the allocated space, at a distance of two cm from the edge.
When planning to serve several dishes, place deep dishes on flat ones.
Plates for sweets or bread are placed at a distance of 10 cm to the left of the person.
Spoons, forks and knives are placed with the tip up, knives on the right, forks on the left. If dessert is to be served, the soup spoon is placed above the plate.
Glasses and glasses should be placed on the right. If alcohol and water are served at the same time, then the container that should be combined with the first course is placed closer.
All utensils must have clean look without stains or streaks. Before serving, it must be wiped with a dry towel.

How to choose the right tablecloth

A mandatory attribute is a tablecloth. It can be used both for everyday use and for formal occasions. What recommendations do experts give when choosing tablecloths?

for a banquet, a tablecloth made of natural fabrics, preferably white, is used;
for everyday dinner or lunch, you can use an acrylic attribute; it should match the shape of the table;
It is important that the tablecloth is of a suitable length, it should cover the entire surface, and the edges should hang down by 20-25 cm.

Required condition!!! Any tablecloth must be clean. Therefore, you need to have several options available.

Plates placement

So, the tablecloth is laid. Now you need to arrange the plates. The scheme is very simple. There should be a decorative plate in the very center; it should not be too close to the edge. A plate for snacks is placed on it. If there are liquid dishes on the menu, then a deep container is also placed on a decorative plate. It is important to note that when serving puree soup, you need to serve a soup bowl, and when serving broth, you need to serve a cup. The bread plate is placed to the left of the decorative one.

Instrument location

Serving provides for a specific arrangement of all appliances. Everything must comply with etiquette standards:

cutlery should be placed on the sides of the plates, in some cases they are placed on top;
there should be forks to the left of the main plate;
knives are placed on the right, their blades should be directed towards the plate;
There should be a soup spoon on top of the plate;
The dessert spoon is placed on the right side, it should enclose a row of knives.

Important!!! The utensils that will be used first should be closest to the plate. The utensils for first courses should be the furthest away. Please note that all devices must be freely accessible for use.

How to choose glasses

When setting a festive table, it is very important to choose the right glasses. For each drink there is a certain type of wine glasses or glasses.
For red wines, cognac and brandy, “pot-bellied” glasses are used. And for white wines, small glasses are used. The tallest or narrowest glasses are for champagne. Juices and water are served in glasses designed for cocktails.

Using napkins

How to set a table beautifully? One of essential elements Decorations when decorating any holiday or banquet are napkins. A lot of techniques have been invented, following which you can create an exquisite and unusual composition from them. When choosing napkins, you need to pay attention to the color. You can buy napkins in the same color as the holiday candles.
Napkins should be folded so that when unrolled they do not look too wrinkled. This decoration is placed on a plate for an appetizer. Using napkin figures, you can make your table very stylish.

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Setting the table for dinner

Festive dinner with family. Arranged on the table beautiful candles and plates, wine and light snacks are provided. Later you can serve a hot dish, dessert and fruit. Remove the glasses and replace them with cups and saucers.
How to beautifully set the table for a romantic dinner? Covered small table, behind which two people sit opposite each other. The presence of candles and flowers is mandatory. A dark-colored tablecloth will add a special flair to the romantic mood.
For a themed dinner. You can serve dishes prepared from products grown in your dacha. The table is decorated with compositions of vegetables. All dishes are simple, prepared from natural products.
For dinner with a friend. None unnecessary details. Delicate tablecloth, minimal cutlery, light dishes. Perhaps cold cuts or seafood.
Dinner for friends. Friends come to visit for simple informal communication. Therefore, forget about solemnity, everything should be simple. But of course, cook some delicious dishes

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Table setting for a children's event

Organization children's event- This is always a special concern for parents. We need to take care not only about the deliciousness of the food and the beauty of the presentation, but also about the safety of the children.
How to properly set the table for a children's party?

To make children feel like adults, set a separate table for them.
It is necessary to maintain the design in the same range. It would be better if you choose some cartoon theme. It must be present in everything.
Disposable tableware is a real godsend for parents who need to organize children's party. Just don’t think that we are talking about simple disposable plates. In stores you can buy very beautiful dishes made of durable plastic or special cardboard. Such dishes are very practical, because they do not break. She is very beautiful, so kids will be delighted with her.
Do not prepare a variety of salads and meat dishes. This is a children's holiday, and children don't like to eat this when visiting. Surprise them with beautiful buffet appetizers that are exactly what they will love.

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The benefits of proper table setting

If your family gets used to eating in a cozy and beautiful environment, then food will be a real pleasure. Children will grow up cultured, knowing the place of each item on the table. Evening gatherings around a beautifully set table will bring your family together. And this family tradition will be passed on from generation to generation.

Before setting the table, you should inspect the dishes and cutlery, paying attention to the quality of washing, defects, etc. If the inspection reveals, for example, a crack in the plate, a chip in the glass, a broken tine of a fork, or insufficiently clean cutlery, unsharpened knives, they should be replaced immediately or undergo additional processing.

Before setting tables, it is necessary to warm up with a handbrake and polish dishes and cutlery, glass or crystal.

You should know the cleaning techniques:

Yes, when wiping glass The stem of the glass is taken with the left hand, wrapped with part of the towel, and with the help of the rest of the towel, the glass is wiped inside and out with the right hand. When using this technique, great care must be taken not to break the glass.

Sparkling wine glass requires special attention, as it is difficult to penetrate its pointed bottom. Therefore, first carefully insert one end of the towel into the glass, and then the rest of it. Do not blow on glassware or use used napkins for cleaning.

When wiping plates they are grasped with the left hand by the end of the towel, the rest of the towel is grasped with the right hand and the plate is wiped, turning it.

Rubbing forks, spoons and knives carried out alternately. Take several forks with one end of the towel in your left hand, and wipe each device separately with the rest of the towel in your right hand.

Preparing spices and seasonings

Serious attention should be paid to the preparation of tableware items, which include salt shakers, pepper shakers, mustard pots, bottles for vinegar, sunflower or olive oil, as well as an ashtray.

Salt shaker should be made of crystal or ordinary glass, but with edges made of stainless metal. It needs to be cleaned daily. Don't put too much salt in the salt shaker. Since fine table salt is easily moistened, it is mixed with table salt, the so-called dry salt. For this purpose, you can also put a few grains of rice in the salt shaker. In cases where open salt shakers are used, they must be filled every day, but before that they must be washed and dried as thoroughly as possible. The surface of the salt is leveled, and the edges of the salt shaker are wiped with a towel.

Pepper shaker fill only half with dry pepper. The holes in its lid should be as small as possible. Open containers for black pepper are not used because it quickly evaporates.

Requires special care mustard. To prevent it from getting dirty on the outside, do not overfill it. To prevent the mustard from drying out, add a few drops of milk.

It is better to have spare cutlery set to replace all those that have become unusable.

Often get dirty and require replacement ashtrays. They should be cleaned with a special cloth after each use. You should not clean the ashtray in the presence of guests - it must be replaced with a clean one in a timely manner.

Seasoning Bottles(sunflower oil, vinegar, etc.) can be had in limited quantities and served as needed. Bottles are not filled to the top. To distinguish vinegar from other liquids, add a few drops of red wine. Cloudiness of sunflower oil can be eliminated by adding a little salt to it on the tip of a knife.

When setting tables, they always place salt And pepper.

Horseradish served with fish dishes - boiled, jellied, meat aspic, cold boiled meat and other dishes.

Mustard, if there is no meat dishes, are not placed on the table and are served upon request on a plate or small tray (when serving a meat dish, mustard mustard is required). It is better not to buy ready-made mustard, but to prepare it yourself. There are several ways to prepare it according to a specific recipe and technology (for cooking recipes, see the end of this page).

Serving is the final stage of table preparation

It is important to provide at least 80 cm of table length for everyone present at the table.

Before serving, tables are covered with tablecloths. To do this, certain techniques are used. First, a folded tablecloth is placed on each table. Having unfolded it on the table and taking the edges of one of the sides with both hands, they lift the tablecloth and then sharply lower their hands down, as if shaking it. Air bag formed between the table and the unfolded tablecloth, makes it possible to move it in any direction and carefully place it in the desired position so that its central fold coincides with the center of the table. The perpendicular fold should also run down the middle of the table.

When setting a table with a tablecloth, do not wrinkle it, pull it by the corners or pinch it with your fingers. The corners of the tablecloth should fall against the table legs, covering them. The descent of the tablecloth on all sides of the table must be the same - no less than 25 cm and not lower than the seat of the chair; A smaller descent of the tablecloth gives the table an unsightly appearance, and a larger one is inconvenient for those sitting.

If rectangular table If you need to cover it with two tablecloths, then the first of them is laid on the side opposite from the main entrance to the hall or the main passage in it. On the second, upper tablecloth, the edge is turned inward so that a straight line is formed. straight line. Utility tables and sideboards are also carefully covered with tablecloths or napkins.

If you need to change the tablecloth during a meal, this should be done as quickly and almost unnoticeably as possible. Having brought a clean tablecloth, you need to move the dishes to the utility table. Then, taking the edges of a clean tablecloth and at the same time lifting the edges of the soiled one, quickly replace it. In this case, the table cover should not be exposed.

When setting the table, a certain order is followed:

- first put earthenware or porcelain dishes,
- then place the devices
- and after that they put crystal or glass.

Glasses, wine glasses, shot glasses, when placed on the table, are held by the stem.

Table settings vary depending on the nature of the meal:

- breakfast,
- dinner
- or evening guest service.

For breakfast A vase with paper napkins (or linen ones), a pie plate are placed on the table, and a knife and fork and a teaspoon are served. The pie plate is placed to the left of the place where the dinner or snack plate should be. The fork is placed on the left, horns up, the knife is placed on the right, with the blade to the left of the place intended for a dinner or snack plate. A teaspoon is placed behind it. Snack plates are not placed on the table, because breakfast dishes are served already placed on appropriate plates (they need to be served if the appetizer or breakfast dish is served in a salad bowl or ram, etc., since it is not customary to eat from such dishes).

For quick service during the day at lunch a placeholder plate is placed on the table and a snack bar on it, to the left of it is a pie plate, between them is a dinner fork, and to the right of the plate is a table knife and a spoon (table or dessert); The wine glass is placed in front, behind the table knife. There should also be a vase with paper napkins or linen napkins on the table, which are placed on snack plates and spices. The distance from the edge of the table to the handles of the cutlery and the snack plate is 2 cm, and to the pie plate - 5 cm.

Snack or dinner plates are placed only when dishes are served in dishes from which it is not customary to eat.

During such a meal, it is allowed to use oilcloth on the table instead of a tablecloth or cover the tablecloth with film.

When setting the table for a leisurely lunch or dinner Place a snack plate exactly opposite the chair at a distance of 2 cm from the edge of the table, and to the left, 5-10 cm, a pie plate.

Between them, place a snack fork and a dinner fork, tines up, and to the right of the snack plate - two knives: a table knife and a dinner fork with the blade facing the plate. A wine glass is placed behind the appetizer plate to the right; Place a folded napkin on the plate.

Place salt and pepper in the middle of the table.

A vase of flowers is also placed in the center of the table. If the table is set for four people, place an ashtray on the corner or on the side facing the aisle.

Example full serving for evening service:

When serving dishes, the serving is supplemented depending on the nature of the dishes.

An indispensable detail when setting the table - linen napkins.

Depending on the nature of the meal, they are folded in different ways, taking into account that the napkin can be easily unfolded to wipe your lips or place it on your lap.

Hygiene rules are also taken into account: the less your fingers touch the napkin, the better.

If a snack plate is not placed on the table when serving, then in its place place a starched linen napkin (no paper ones are placed) folded in four.

For lunch, as well as a festive dinner, a banquet, napkins are often folded in the shape of conical caps: first, fold the napkin in half, and then tuck its lower end, giving it the shape of a cap.

Sometimes for a festive table, a napkin is folded in the form of an envelope: first it is folded in half, then the corners are turned in, turned over - and you get an envelope. They also use the “space” method. From the line of the napkin folded in half, its corners on the right and left are folded, forming an isosceles triangle. Then the napkin is folded in half, matching the corners of the base of the triangle. There are other methods of folding napkins: “boat” - for banquets, “fan”, “tulip” - when setting a wedding table.

There are at least 40 ways to fold napkins.

Using tableware for serving

For serving bread, toast, baked goods:

- for individual service - pie plates (diameter 175 mm);
- for group meals - bread bins, small table plates (240 mm in diameter).

In the absence of special bread vases, bread can be placed on a snack plate for home meals or during buffets and receptions.

To serve cold appetizers:

snack plates (200 mm in diameter) - they are also used as stands for salad bowls, etc.;
square salad bowls (sizes 240, 360, 480 and 720 ml) - for salads, pickles, marinades, mushrooms, etc. - from 1 to 6 servings;
trays, herring bowls 250 and 300 mm long, narrow - 100, 150 mm - for serving fish gastronomy, salmon, stellate sturgeon or sturgeon, natural or with a side dish, herring, sprat, sardines, saury, etc.;
oval dishes (350 - 400 mm long) - for appetizers from fish and meat gastronomy, banquet dishes (jellied sturgeon, pike perch, etc.);
round dishes (diameter 300 and 350 mm) - for meat and vegetable snacks, canapés and banquet dishes; turkeys, lamb saddles, etc.;
vases (diameter 240 mm) on a low leg - for signature salad (for at least 2 - 3 servings), as well as for fresh tomatoes, cucumbers or radish salads, romaine lettuce, etc.;
gravy boats (capacity 100, 200 and 400 ml) - for cold sauces or sour cream from 1 to 6 servings.

When serving, appetizer plates are pre-placed on dining table, other types of dishes are used to bring snacks to the table.

To serve first courses:

broth cups (300 ml capacity) with saucers - for broths, puree soups, as well as for soups with finely chopped meat or chicken and other products;
deep dinner plates (capacity 500 ml, diameter 240 mm) - for serving soups in full portions; small table plates are necessarily used as substitutes for them;
deep plates for serving soups in half portions (300 ml capacity) - for soups; snack plates are used as substitutes;
soup bowls with lids for 4, 6, 8, 10 servings - used for serving family dinners(recently, a clay pot for special dishes, which is served along with deep wooden spoon and placed on a substitution plate).

To serve second courses:

small dinner plates (diameter 240 mm) - for fish, meat, poultry, game, etc.;
round dishes (diameter 500 mm) - for poultry dishes, game, vegetable dishes, cauliflower, chicken cutlets, etc.; In these dishes, the food is brought and laid out on plates, which are used to set the table before serving the main courses.
To serve dessert (sweet dishes):
small dessert plates (200 mm in diameter) - for pudding, Guryev porridge, soufflé, etc.;
deep dessert plates (200 mm in diameter) - for strawberries with cream and other sweet dishes.

To serve hot drinks:

tea cups (capacity 200, 250 ml) with saucers - for tea, coffee with milk, cocoa;
tea saucers (diameter 185 mm) for glasses;
teapots for tea leaves (capacity 250, 400 and 600 ml) - for serving;
kettles for top-up boiling water (capacity 1200-1600 ml) - for serving;
bowls (capacity 250 and 350 ml) - for green tea;
coffee pots (800 ml capacity) and black coffee pots for 1, 4 and 6 servings (100 ml capacity per serving);
cups (100 ml capacity) with saucers - for black coffee, oriental coffee or chocolate (liquid) and express coffee;
milk jugs (200 ml capacity) - for milk for coffee or tea;
creamers (capacity 25, 50 and 100 ml) for 1, 2 and 4 servings;
vases - for jam, sugar;
sockets (diameter 90 mm) - for jam, honey, preserves, lemon and sugar.

For serving fruits and pastries:

small dessert plates (200 mm in diameter) - for apples, pears, grapes, watermelon, etc. (they differ from snack bars in their design depicting fruits; if they are not available, snack plates are served);
vases with flat surface on a low leg (diameter 300 mm) - for round cakes and cakes;
pie plates - for serving confectionery products.

Depending on the need, an appropriate number of pie, deep, small table, dessert, and snack plates is provided.

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

Preparing the table for breakfast, lunch, dinner, tea (arranging dishes in a certain order),
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, blade to the plate, forks on the left, tines 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: dining room, fish table, snack bar. 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 after-sales 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.