What types of table settings are there? We learn how to properly and beautifully set the table for a family lunch, dinner or holiday

What housewife doesn't dream of surprising her guests with her culinary skills at the festive table? But to produce maximum effect, you need to know how to properly set the table at home. Correct location dishes and utensils create a special atmosphere. What do you need to know about serving? How to properly decorate a table for a birthday, New Year, family breakfast, lunch, dinner?

Important etiquette rules

Table setting is not only the correct arrangement of cutlery, but also its design. The choice of decoration elements and set of dishes primarily depends on the format of the meal (birthday, family dinner, business lunch, wedding, etc.).

But some rules remain unchanged.

The banquet room should be bright, well ventilated and, of course, large enough to accommodate all invited guests.
Dishes and cutlery must be cleanly washed and polished. Be sure to check that there are no water stains left on them.
The table can be of any shape, but its size should be selected taking into account the number of guests. It is optimal if there is 80 cm of table length per person.
The tablecloth should be well ironed, clean and match the size of the table. It is correct if its edges hang down by 30 cm, and the corners cover the legs.
Near each plate in in the right order knives, spoons, forks, and glasses should be placed.
In addition to devices for individual use, auxiliary ones should be present on the table. They are necessary for serving food from common dishes.
The type of devices and location must be the same.
Mismatched sets, chipped corners, bent utensils, and dull knives are not acceptable.

To properly cover a table with a tablecloth at home, first place the folded item on the surface, and then, lifting it by the edges, sharply lower your hands down. Then she will lie perfectly.

Serving order

Whether it's a birthday party or a meal at home with family, according to the rules of etiquette, you need to set the table in a certain order.

The table is covered with a tablecloth.
Plates are placed opposite the chairs.
Then the cutlery is laid out.
Now it’s time for glasses, glasses, glasses.
On next stage Dishes are placed on the table.
Napkin holders are brought out.
Sets of spices and salt are laid out.
The table is beautifully decorated with flowers, candles or original compositions.

Placement of cutlery

At first glance, it seems that remembering the rules for placing cutlery on the table is very difficult. But in reality they are quite simple and designed for convenience. All cutlery is arranged in order of use, the outer ones are intended for first courses.

So, the basic rules.

The plates are located in the center seat 2 cm from the edge of the table. If several dishes will be served for a birthday or other holiday, then deep dishes can be placed on shallow ones. Bread (pie) plates are placed on left hand, at a distance of approximately 10 cm.
As for spoons, knives and forks, they are laid out around the plate with the tip up (the blade of the knife faces the plate). There are forks on the left side and knives on the right. If dessert is expected, then the soup spoon is placed above the plate, otherwise - on right hand, to the knife. For a major holiday, such as a birthday, the set of cutlery should include a small appetizer fork, knife, utensils for fish or other specific dishes (depending on the menu). There should be a distance of 1 cm between the plate and the cutlery.
Drinkware should be on the right hand. If you plan to serve wine and water at the same time, then the drink that is more in harmony with the dish served first is placed closer. The nearest glass, wine glass or glass should be on the line of intersection of the first knife and plate. If there is a handle on the dish, it turns to the right. More than three items per guest is considered unacceptable.

Many people are confused about the rules for placing cutlery on the table, so we suggest you study them visually.

Important details: napkins and sets for spices and seasonings

Napkins are an indispensable part of table setting. There are linen and paper products. The first ones are placed under deep dishes (if there is no snack plate) or on the feet. Paper napkins are placed in a napkin holder at arm's length from guests. Additionally, you can roll them into fancy shapes, such as roses, envelopes, various geometric shapes or boats, animals (for a children's birthday). If the napkins are intended not only for table decoration, then it is important that they unfold easily.

When setting the table, it is important not to forget about the set of spices and seasonings. There must be salt and pepper on it. There is no need to fill the containers to the very brim; it will be enough to pour the seasonings halfway. If the menu contains meat dishes, then it is advisable to put mustard and horseradish on the table.

Setting the table at home

On weekends, the family usually gathers at home in full, and the housewife prepares her favorite delicious dishes, and during the meal there are intimate conversations. This is the best time to add special charm and comfort to breakfast, lunch and dinner with the right table setting. Even at home you can create a festive atmosphere. And if there are children in the family, then this will serve great lesson, how to behave in society, what different cutlery is needed for and how to use it.

Breakfast.

An aesthetic meal in the morning sets the mood for the rest of the day. To serve dishes beautifully, you need to take into account some nuances. The first step is to arrange the snack plates, and then the cups, saucers and spoon. The latter are placed in the middle of the table so that everyone can easily reach them. If eggs are planned for breakfast, they are served in a special stand on a high leg. It should stand on a small saucer, and an egg spoon should be placed on it. The porridge is poured into a deep bowl, which is placed on top of a snack plate. The baked goods are served on a wide platter; butter, honey, jam or jam should also be present. For butter, each participant in the meal is given a small knife. A napkin holder with napkins must be present on the table. It will be beautiful if they are made in the same style as the insulation for the kettle. Don't forget about salt and sugar.

Dinner.

During the day, it is usually customary to serve first and second courses, as well as dessert. Therefore, to properly set the table at home, you will need several more utensils for lunch than for breakfast. For shared dishes you will need auxiliary spoons, spatulas and forks. Broth cups or deep plates are placed at snack bars, and dessert cups are brought at the end, when the first and second courses have already been eaten and the used dishes have been tidied up. Don't forget about knives for meat and fish. But for omelettes, meatballs, zrazas and cutlets, it will be enough to serve forks.

Dinner.

Evening serving for dinner is practically no different from morning. Usually pancakes, pancakes or pie are beautifully served on a common platter. Dessert plates are placed immediately, and dessert forks or spoons are placed on them on the right side. If you want to give dinner a romantic atmosphere, then place candles in candlesticks on the table and next to it.

Festive table setting

For a festive lunch or dinner, you need to take care of decorative elements. It is not only important here traditional rules table setting, but also the combination of colors and the sense of style of the housewife.

So, what should you consider when preparing for the holiday?

Tablecloth and napkins. The color scheme can be any, but it is important that the tablecloth is in harmony with the napkins. You can use universal white, delicate shades of lilac, blue, green. Rich pink, red and burgundy colors will come in handy for a romantic dinner. It is advisable to give the napkins unusual shape or simply roll them into tubes and tie them beautifully with a contrasting satin ribbon.
Crockery, cutlery. The banquet table will be decorated with dishes in the form of non-standard geometric shapes, devices with curved, designer handles. A snow-white porcelain set will look most advantageous. However, if the tablecloth and napkins are also white, you can choose a dinnerware set with a border.
Candles. This decorative element is more appropriate for a wedding or a romantic dinner, but for a birthday it is better to limit yourself to candles on the cake. It should be remembered that the main role is played by the candlestick. It can be tall and thin, or the candles can float in flat bowls filled with water and flower petals.
Flowers. When decorating a table with flowers, it is important to choose the right vases. It is better to leave the tall ones for bouquets given to the birthday person. For serving, low vases that will not block the view for guests are more suitable. You should also take care of the moderate aroma of flowers; it should not mix with the smell of dishes or interrupt it.
Original compositions. Various fruit towers will look beautiful on the holiday table. Depending on the time of year, you can create decorations from spruce branches, cones, rowan berries, sea stones, sand, etc. Such compositions can then be placed at home. Handmade decorative items are at the peak of fashion.
Setting the children's table. For a birthday party for young guests, it is better to choose plastic dishes and limit yourself to safe utensils without sharp ends. A multi-colored tablecloth with cartoon and fairy tale characters is more suitable. You can add small gifts to the napkins folded into a fancy shape. If it’s a little princess’s birthday, then the table can be decorated with flowers. However, there should not be too many of them; it is better to limit them altogether balloons and paper garlands. Don’t forget to prepare signs with the names of little guests at each seating area; this will help avoid confusion at the party.

Properly and beautifully served festive table will make an unforgettable impression on your guests. And it’s not even a matter of etiquette at all - it’s always nice when order reigns at home and there’s a feeling in the air special atmosphere comfort. Therefore, it is very important that a woman knows how to set the table correctly, knows all the rules of decoration and strictly follows them.

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;
late for 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;

It is indecent to cut or bite baked goods; 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:

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 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.

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.

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!

Table setting rules
The word "serving" comes from the French servie, 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, etc.)
The basic requirements for table setting are the following: simplicity, practicality, coordination with the interior of the room, and compliance with the suspected food. Along with this, much attention is paid to the aesthetic orientation of table setting: shape, color, design of dishes, color of tablecloth and napkins, compliance with its thematic focus of the enterprise, use national characteristics and etc.
Requirements for table setting are determined by the basic rules for the operation of public catering establishments. It can be preliminary and executive.
Preliminary table setting is carried out in the process of preparing the room for service and includes a minimum number of items that can be used in the subsequent execution of the order. These include: pie plates, wine glasses, spice utensils, cutlery (knife, fork, spoon), napkins.
Executive (full) serving is carried out by the waiter, as a rule, depending on the menu of the accepted order.
Table setting depends on many factors: the type, class and specialization of the enterprise, the nature of the service, the method and features of serving individual dishes, etc.
In this regard, they provide table settings for serving breakfast, lunch, dinner, tea, coffee, and banquets.
Table setting, as well as the process of serving consumers in general, is creative in nature and has many options, but it is based on general rules, which are determined by the rationality, scientific organization of waiters’ work, as well as the need to provide maximum convenience to consumers.
Many requirements for table setting are determined
Table setting is carried out in a certain sequence: the table is covered with a tablecloth, then plates are placed, cutlery is laid out, wine glasses, napkins, and spice utensils are placed. Each serving element should have a specific place on the table.
Covering the table with a tablecloth is done so that the ironed central seam of the tablecloth is located along the axis of the table and both sides of it are at the same level of the table. The edges of the tablecloth should fall at least 25-35 cm from the edge of the tabletop, but not lower than the seat of the chair. A smaller descent of the tablecloth gives the table an unesthetic appearance, while a larger slope is inconvenient for consumers.

The figure shows what the correct descent of the tablecloth should be when laying square, round and rectangular tables.

Technique of work. The tablecloth is placed on the table from the side leading to the entrance to the hall. The waiter stands at the table with his back to the exit, unfolds it, leaving the tablecloth folded in four so that the edges hang evenly on the right and left sides. The center of the tablecloth and two free edges should be turned towards the waiter. The waiter takes the prepared tablecloth with both hands, grabbing it with his large and index fingers the top edge and supporting the middle with the rest of your fingers. Then he lifts the entire tablecloth and, holding it only by the top edge, points it forward and covers the end of the table. Holding the tablecloth between his thumb and forefinger, the waiter pulls it towards him across the table until the center fold aligns with the middle of the tabletop.
There is another technique: the waiter places the prepared tablecloth on the table, takes two of its four free corners (lying nearby) with his hands, shakes it vigorously and lowers it onto the tabletop.
A linen napkin is placed on a snack or dessert plate, paper napkins are placed in special stands or vases.
It is also possible to place napkins on a pie plate or directly on the tablecloth between cutlery (knife and fork). The different options for folding napkins are given below:

A small table, snack or dessert plate is placed exactly opposite the chair so that the distance from the plate to the edge of the tabletop is approximately 2 cm (Fig. 4, a). The logo should be on the side of the plate facing the middle of the table. When serving a banquet, the appetizer plate is placed on top of a small dining room. In this case, it is advisable to place a napkin between them, but so as not to cover the emblem (Fig. 4,b)
The pie plate is placed on the left side of the main one (small dining room or snack bar) at a distance of 5 - 10 cm, depending on the number of cutlery (forks) to be placed later. Possible various options placement of the pie plate in relation to the small plate or snack bar (Fig. 4 c-e).
cutlery is placed to the right and left of the central (small table, snack, dessert) plate: knives are placed on the right with the blade facing it, forks are placed on the left with the teeth up. The waiter always starts setting the table with cutlery with a knife.

Knives must be placed on the right side of the plate, placing them in the direction from left to right: table, fish, snack (Fig. 5,a); It is customary to place forks on the left side of the plate, placing them in the direction from right to left: table, fish, snack (Fig. 5, b). The consumer uses the utensils in the reverse order while eating.
It is recommended to set the table with no more than three sets of cutlery. If necessary, the fourth set can be placed on a snack plate under a napkin (Fig. 5, d). The butter knife is placed on the right side of the pie plate (Fig. 5, e). The tablespoon is always placed on the right side, with the indentation facing up (Fig. 5, e)
Dessert cutlery is placed in front of the plate (small table or snack bar) in the following order (from the plate to the center of the table): knife, fork, spoon (Fig. 5, d). When setting the table with dessert plates, you can place dessert utensils to the left (fork) and to the right (knife, spoon) of it. Often, when serving, only one of the dessert utensils is placed (Fig. 5, a, b, f) or in pairs - a spoon and a fork, a knife and a fork (Fig. 5, e, c).
The cutlery is placed at a short distance from the plate, and next to each other, but so that they do not touch.
The wine glass can be placed in the center behind the plate or moved to the right to the line where the top edge of the plate intersects the end of the first knife.
At mass service During the daytime, salt and pepper can be placed on the table. In other cases, it is recommended to use only salt when setting the table; other spices and seasonings are served with the appropriate dishes or at the request of consumers.
Closed utensils for salt and spices are placed in the middle part of the table in special stands or on a pie plate. Salt and spices should be dry and easily pour out of salt and pepper shakers. The holes through which spices are poured must be firmly closed with special stoppers. When serving banquet tables The opening of the salt and pepper shakers is placed on the tablecloth without stands. A spoon for spices is placed on each device.
To decorate the table, use fresh garden and wildflowers. They are placed in the center of the table in low vases of 3-5 pieces. in each. On some special occasions, cut flowers are laid out along the table in a path or 1-2 flowers are placed to the right of the knives near each place at the table.

Are getting closer new year holidays, and with them - it’s time for noisy, cheerful feasts. To make the celebrations memorable for a long time, it is important to think through everything down to the last detail, including proper serving table.

Smart placement

How to set a table according to all the rules? Just a few elementary rules will help create a cozy, inviting environment. For a festive dinner, the table is set with a clean and immaculately ironed tablecloth, preferably white. The rules of table setting according to etiquette oblige each guest to place a large serving plate that acts as a stand. Plates with appetizers, soups and hot dishes are placed in it. Indispensable for formal table settings pie plate For bakery products, which is placed to the left of the serving area. A knife is placed on top of the plate if various fillings and butter are provided. Sometimes you can see a cup with warm water and mint leaves for wetting your fingers. Full classic serving The table requires the presence of cutlery and, selected in accordance with the dishes and drinks from the menu. For an original table setting, you can even place a basket with fresh flowers in the center.

Set of ladies and gentlemen

The rules for arranging cutlery are not as complicated as people think. Traditionally, they are laid out along the edges of the serving plate: knives on the right, forks on the left. If the menu promises dessert, a soup spoon is placed above the serving plate. If there is no dessert, the spoon is moved to the first knife. In this case, a simple rule for serving cutlery applies: the outermost ones are intended for dishes served first, then the cutlery is taken in order of priority. By existing rules The cutlery set includes a small appetizer fork and knife, served with cold and some hot appetizers. Larger cutlery is intended for the first and second courses. Fish utensils are easily recognized by a fork with 3–4 prongs and a recess for bones, as well as a knife in the form of a spatula. Etiquette cutlery also includes a dessert set consisting of a knife, fork and spoon.

Table arsenal

Skillfully handling lobsters and oysters is an undeniable talent. But don’t forget, there is also etiquette for regular dishes. The rules for using cutlery in relation to soups are simple. If they contain meatballs, pasta or large vegetables, they should be carefully broken with a spoon. If the soup is served in a cup, you should drink the broth intelligently. Chicken is only allowed to be eaten with your hands within the family circle. At a dinner party you will have to wield a fork and knife.

Meat dishes like chops or escalope are eaten with them, cutting off a piece at a time. According to the rules of etiquette, cutlery for schnitzel, goulash and chopped cutlets is a fork and no knife. Side dishes, vegetables, pasta, omelettes and puddings will also do without it. But sandwiches, pies and pies require both a fork and a knife. Separate cutlery and rules exist for caviar, pates and mustard. They are scooped up with a small spoon and spread on a slice of bread.

Secret signs

The rules for using cutlery in a restaurant involve some nuances. If you have paused but are about to return to the dish, cutlery etiquette recommends placing the fork and knife with the handles on the table and the tips on the plate, slightly facing away from you. If you need to leave the table but have not yet finished your meal, cross the utensils on your plate so that the tines of the fork point to the left and the tip of the knife points to the right. The rules of cutlery etiquette after eating state that they should be placed parallel to each other. Imagine the plate is a clock face and place them on the number 5 or 7. If you have just finished soup, leave the spoon in the plate. By the way, the dilemma of which way to tilt the plate with the leftover soup - away from you or towards you - is easily resolved by the rules of cutlery etiquette. Let the last drops of soup remain in the plate; this will not offend anyone.

Keep forever

Knowing how to store cutlery in the kitchen is equally important. Standard trays or trendy organizers with sections are equally practical. In any case, always separate knives, forks and spoons. Moreover, store clean silver cutlery separately. After use, rinse them in hot soda solution(50 g of soda per 1 liter of water) and wipe well with a velvety cloth. From excess moisture silverware fades. The paste from the ammonia, tooth powder, soda and water in equal proportions.

Caring for everyday cutlery is even easier. Ordinary ones will be enough. Treat severe stains lemon juice and rub with a woolen cloth and tooth powder. Corrosive odors will go away if you rub the appliances vegetable oil or vinegar. And to make spoons, knives and forks sparkle like new, lower them for a few seconds in potato broth, then wipe dry.

As you can see, there is nothing wrong with the rules for using cutlery. Having mastered them without difficulty, you will look like a true aristocrat even at a royal dinner party.