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 to create a good mood among guests.

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 theme, use of national characteristics, 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, which are determined by the national labor organization 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 as to form straight line.

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 the following rule: lower glasses are placed in front of tall ones (the principle of “organ pipes”). 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, and spice set.

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.

Compliance with table setting etiquette primarily indicates good attitude the owner of the house to the guests. However, in Lately you can find a properly set table only at various kinds official events, banquets or buffets. You need to please your loved ones on ordinary days, creating a festive atmosphere with the help of colorful decorations. In this article we will talk about the basic rules of table setting, various directions and interesting ways decoration.

Table etiquette or how to properly set the table

If you are invited to a dinner party for the first time, the number of cutlery and their order can be confusing. A well-organized festive dinner means proper placement of cutlery on the table, adherence to table etiquette and decoration appropriate for the event. To learn how to use cutlery correctly, you need to understand a few points.

Rule No. 1: forks, spoons, knives are placed in the order in which dishes are served (appetizers, soup, meat or fish, fruit, dessert). Each item on the table plays its role.

General rules for table setting suggest the following tableware arrangement patterns:

a snack plate is placed in front of the guest;
on the left is a cake plate or paper napkin with additional cutlery;
on the right are knives and spoons, and on the left are forks;
Wine glasses and glasses, as well as dessert cutlery, are placed in front of the main plate;
There is a napkin on the appetizer plate.

Rule No. 2: serving items should be used for their intended purpose. The utensils located on the right side are taken and held while eating in the right hand, and those located on the left - with the left hand.

The question of how to use a knife deserves special attention. It is necessary that the end of the handle rests in the palm of the right hand, the thumb and middle fingers clasp the base of the knife from the side, and the index finger lies on the surface of the handle. This will make it more convenient for you to cut off the desired piece of meat or fish, and you won’t have to blush in front of strangers.

Rule No. 3: table decoration involves the use of all kinds of decorative elements: a white ironed tablecloth, lace napkins, colorful runners and fragrant flowers.

To better understand the principle of table etiquette, we recommend that you familiarize yourself with the video material presented below. You will learn a lot of useful things and forget about the problem forever misuse cutlery.

On video: serving and serving rules.

Scheme and sequence

There is no single correct option for setting the table, because each country has different traditions regarding this issue. Much also depends on the menu, the number of dishes and their focus. Do not forget that depending on the time of day, the design of the kitchen or dining room can vary greatly.

It is customary to set the table according to the following order: tablecloth, dishes and cutlery, wine glasses, glasses, glasses, napkins, decor.

Let's start with the tablecloth - it should be perfectly ironed and match the nature of the event. So, for a dinner party, models in neutral shades are suitable, and for Sunday tomorrow with the family, there is nothing better than a bright tablecloth and napkins with unusual drawings. Average length of this product is 25 cm. This figure is far from accidental - an excessively large descent of the tablecloth will look sloppy, and a small one will look awkward.

The smoothed fabric should cover the entire surface, and the corners should fall against the table legs, covering them evenly.

Choose a tablecloth that is the right size

Next comes the arrangement of dishes and cutlery. In a number European countries, and in Russia too, it is customary to first exhibit porcelain and glass plates, saucers, wine glasses and glasses. When setting the table, it is important to consider that all items will change depending on how the dishes are served. That is why it is better to place dishes and cutlery at a distance of 1 cm from each other, starting from the edge of the table.

Selection and placement of tablecloths and runners

Every housewife keeps an elegant white tablecloth in her closet. However, you should not limit yourself to just one model; now in stores there is wide choose products of the most different sizes, colors and style. For rectangular tables, tablecloths 50 cm longer than the tabletop are suitable, and for round or oval tables - 100 cm wider than the diameter of the table.

Designers insist that the color of the tablecloth be combined with the shade of the curtains and the overall style of the room. The main thing is to iron the fabric well, and the choice of colors depends only on the preferences of the residents of the house. You can choose a traditional beige or white bed, or choose a more custom option.

Another new way to decorate a table is to use plain table runners and placemats. You can see examples of such decoration in the photo below.

Plates placement

First, deep, wooden or salad plates are placed on napkins or special tracks. Not far from them are tea utensils and dishes for desserts. The distance from the edge of the table to the dishes should be about 1.5-2 cm. It is also recommended to place a paper napkin under the appetizer plate so that it does not slide on the tablecloth.

Next in order is the layout of the cutlery. According to the rules of etiquette, they are laid out according to the number of courses, placed reverse side to the table. On the right are spoons and knives, on the left are forks. In most cases, there is one set of cutlery for each person.

If you want to amaze your guests, you can additionally set the table with bright glasses, glasses, special forks, tea and dessert spoons.

Serving glasses, glasses, wine glasses

The plates are followed by glasses - they are arranged from largest to smallest. The choice of items depends on the guests' preferences regarding certain drinks. These can be glasses for water, glasses for white or red wine, glasses for juice, as well as glasses for strong drinks.

Glasses are placed on the right, glasses on the left, forming an even line. It is allowed to arrange dishes and cutlery in two rows if there are a large number of participants in the event.

Before serving glasses on the table, make sure the dishes are clean. All items must be thoroughly washed, wiped with a towel and made sure there are no chips or other defects.

Selecting and serving napkins

Classic table setting involves the use of plain napkins in neutral shades. As with the arrangement of cutlery, there are no clear rules for the placement of napkins. They can be beautifully stacked next to a snack plate (designed for bread, tarts and salads) or placed in a water glass, decorated with decorative rings and ribbons.

If you're setting the table for dinner, simply place napkins on the side of each plate, as shown below.

On video: how to properly set the table.

Table decor (finishing)

An excellent table decor option is a tablecloth made from synthetic material. This solution is suitable for both home gatherings and a festive dinner, the main thing is to choose the right color. It is easy to care for such a tablecloth - it does not wrinkle, does not wear out and retains its original appearance for a long time. As an addition, fabric napkins, plates, and lace runners are used.

To make your living room interior elegant, cozy and unforgettable, place a bouquet of fresh flowers, a bowl of fruit, an antique sugar bowl and crystal glasses on the table.

Cutlery in modern style They are distinguished by a variety of shapes, shades and their unique functional features.

Types of serving

The table decoration may vary depending on the time of day and the nature of the festive dinner. In this case, banquet, buffet, tea and coffee serving are distinguished. However, certain differences exist. Breakfast requires a minimum number of dishes to serve the table, and during dinner there is always a large number of dishes and cutlery on the table.

For breakfast (+ Sunday breakfast)

This is the simplest type of table setting. Snack plates are placed first, then cups, glasses and small saucers. A teaspoon is placed on top of the latter. If your family uses egg cups or butter bowls, don't forget a teaspoon. A deep bowl (for porridge or cereal) is placed on a snack plate.

Sunday breakfast cannot be imagined without tea, which is why there is a coffee pot or teapot in the center.

You can decorate the table with flowers, unusual napkins and various decorative elements. Family Sunday breakfasts are becoming a good tradition in many homes; they bring loved ones closer to each other. The key to setting the breakfast table is to create good mood and convenience while eating.

Dining

There are several types of table settings for dinner. It all depends on the number of dishes and their nature. Cover the table with a white tablecloth, place one flat and one deep plate (for soup or salad). If there are dishes on the menu that cannot be eaten from shared dishes, add a snack plate. Arrange cutlery according to proper etiquette. Beautifully folded napkins are perfect for table decoration.

A distinctive feature of the table setting for dinner is the installation of a salt shaker and other items for spices and seasonings.

Full evening

You can set the table not only for family members, relatives or friends, but also for unfamiliar guests. Preliminary serving in accordance with all the canons is the key to the success of any dinner party, because everyone should be comfortable and comfortable. Table decor creates special atmosphere, which is conducive to heartfelt conversations, wonderful memories and plans for the future.

For the holiday to be a success, it is necessary to observe following rules table etiquette:

A perfectly clean, ironed tablecloth. It is advisable that the product be made of thick fabric (this will prevent the dishes from clinking when dropped and protect the surface from spilled liquid).
For registration festive table It is not acceptable to use different software color scheme dishes and cutlery. Give preference to monochromatic options from one set. All decorative elements (vases, coasters, napkin rings) should be sparkling clean, the same goes for dishes.
It is prohibited to serve corked bottles of champagne or wine. All alcoholic drinks are served in open bottles and then poured into wine glasses. One cloth napkin is placed next to the glasses.

Banquet room

Banquet service is not much different from full evening service, but there are some peculiarities of this type registration So, shallow plates are placed at a distance of 1 cm from each other, starting from the center, first on one side, then on the other. They should be clearly opposite one another. Snack and pie saucers are placed on these plates. Next stage– placement of cutlery at a distance of 0.5 cm from a shallow plate.

A distinctive feature of the banquet is the decoration of the table with special personalized cards, which indicate the personal information of the event participant. They are located to the left of the wine glasses.

Buffet room

Buffet table setting is becoming increasingly popular; it is used at private parties, official events and during informal communication between business partners. There are two options: one-sided and two-sided serving. Each has its own distinctive features. In the first case, the table is decorated only on one side and is placed near the wall. The second one is usually used at corporate events, weddings and anniversaries.

Serving is done on both sides in accordance with a special scheme. The main thing is that you can take the dish without special effort(therefore the table occupies the entire central part of the room).

When serving a buffet, it is especially important to maintain equal intervals between cutlery and other items. They start setting the table by arranging glass and crystal dishes, after which vases with flowers and bottles of alcoholic drinks are placed in the center of the table.

The labels on the bottles should be facing the same direction. IN certain situations(when there are many guests) a separate table is allocated for drinks and snacks.

Coffee shop

The nature and basic provisions of coffee etiquette directly depend on the drinks chosen. It can be Turkish coffee, classic coffee, Italian expresso. Stronger drinks prepared on the stove are served in porcelain cups from one set. A geyser coffee maker can help you create the perfect coffee drink - this is an ancient secret of the peoples of the East.

When pouring coffee, make sure that the cups are only two-thirds full (this allows guests to add a little milk or cream).

Coffee table setting includes three elements - a saucer, a cup and a teaspoon. Additional items include a dessert plate that can hold cakes, and cutlery for fruit or sweets. The arrangement of dishes should begin with desserts. When all the guests have arrived, you can start preparing drinks.

Teahouse

If each guest is assigned a certain place at the table, then the basis for serving is the principle that a cup and saucer with the necessary list of cutlery and a small plate for desserts are placed in front of each participant in the tea party. The main dish is located in the center of the table. This could be a bowl of pastries, a cake, an apple pie, a bowl of fruit.

Particular attention is paid to the decor; all elements must be evenly spaced around the perimeter of the table. It is customary to leave the teapot and the kettle with boiling water on the edge. In the case of a samovar, it is placed clearly in the center.

When inviting friends for tea, make sure that you have enough tea sets (it is better if there are 1-2 more than the expected guests).

In conclusion, it is worth adding that table setting is, first of all, an individual design of the surrounding space. Don't limit yourself to just one arrangement of objects; show your imagination and decorate the table with incredible decor and fresh flowers. Informal creativity and compliance classical rules table etiquette is the key to a successful holiday dinner, Sunday morning and friendly gatherings with friends over a cup of aromatic coffee.

10 etiquette secrets from aristocrats (1 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. Actually exist certain rules on this score.

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. On pie plate you put down the butter knife. 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.

The word "serving" translated from French servir means, on the one hand, preparing the table for breakfast, lunch, dinner, tea, i.e. arrangement of dishes in a certain order, and on the other hand, a set of items (dishes, table linen) intended for this purpose.

Table setting is a creative process, it is multivariate and depends on the class of the restaurant and its specialization.

When setting a banquet table, there should not be a single extra or missing item. All table setting items must strictly comply with the menu previously agreed upon with the customer. At the same time, serving with two identical cutlery and glasses is not allowed, even if they are required according to the order menu. In such cases, only one item of each name is displayed, and then after use they are removed and replaced with the same serving items. For example, the menu provides two snacks - fish and meat. The table is served with one snack plate and one snack utensil. After the guest eats the fish appetizer, the waiter, having removed the used utensils and plate, places clean appetizer plates and appetizer utensils before serving the meat appetizer.

You can place a menu card, printed or typewritten, at each banquet participant’s place of service (on the left behind the pie plate).

Table setting is the final stage of preparation for receiving guests. Pre-setting of tables complements the interior.

Table setting must meet the following requirements: correspond to the type of service - breakfast, lunch, dinner; match the menu served:

snacks, meals and drinks; be aesthetic - match the shape of the table, the color of the tablecloth and napkins (with the shape of their folding) and with common interior hall;

reflect national peculiarity and the thematic focus of the hall’s enterprise, etc., arrange all serving items in accordance with the rules.

Beautiful, stylish dishes, cutlery, table linen High Quality decorate the table, create a solemn festive atmosphere, comfort and, to a certain extent, contribute to appetite.

Table setting is carried out sequentially: covering the table with tablecloths; serving with plates; serving with cutlery; serving with glass (crystal) dishes; laying out napkins; arrangement of equipment for spices, vases of flowers.

Rice. 1. Fragments of serving and arranging dishes and cutlery

Rice. 2. Fragments of serving and arranging dishes and cutlery

Covering the table with a tablecloth. Tablecloths are laid out on tables one at a time, folded. 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 lay it in the desired position so that its central folds (longitudinal and transverse) lie strictly in the center of the table, and the ends hang evenly on all sides by 25-35 cm A lower hanging tablecloth interferes with seated guests, and anything less is unsightly. The corners of the tablecloths should fall strictly against the table legs and cover them.

When setting a table with a tablecloth, do not wrinkle it, pull it by the corners or pinch it with your fingers.

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, top tablecloth, the edge is turned inward so that a straight, even line is formed. Utility tables are also covered with tablecloths or napkins.

Table setting with plates. When serving, a small dinner plate is placed on a table covered with a tablecloth strictly opposite each chair (armchair) so that the distance from the edge of the table to the edge of the plate is 2 cm. The emblem on the plate should be on the side opposite from the edge of the table.

When serving a banquet on a small dinner plate, place the snack plate strictly in the center or aligning the edges of the plates closest to the person sitting. In this case, it is advisable to place a napkin between them, but so as not to cover the emblem.

Then, at a distance of 5-10 cm to the left of the side of the small dinner plate, a pie plate is placed, and their centers should coincide and be on the same line parallel to the edge of the table.

When setting a banquet table, the pie plate can be positioned so that the far edges of the plate are in line with the shallow dinner plate. During everyday service, a small dinner plate is excluded from the serving, and the table begins by arranging appetizer plates, following the same rules as when arranging dinner plates.

Serving technique. When setting the table with plates, the waiter takes a stack (8-10 pieces) of each type of plate separately on a handbrake (napkin) on left hand, and with the right one arranges them.

Each plate must be taken with the thumb and forefinger, extended in one direction along the side, and supported with the remaining fingers. When serving the table with small dinner plates and snack plates, the waiter moves along the table from right to left, and with pies from left to right. It is more convenient to place the pie plates with your left hand, holding the handbrake with a stack of plates on your right hand.

Table setting with cutlery. Before serving, all cutlery is inspected, wiped, polished to a shine with a napkin and laid out on a tray or small dinner plate covered with a napkin.

To the right of the side of a small dinner plate, knives (table, fish, snack) are laid out, with the blade facing the plate, and a tablespoon if the first course is ordered for lunch. In this case, the spoon is placed with the concave side up between the snack utensil and the fish utensil.

To the left of the plate, forks are laid out with the tines up, placing them in the direction from right to left: dining room, fish bar, snack bar. The distance between the plate and the cutlery, as well as between the cutlery itself, should be 0.5 cm. All cutlery must be placed strictly parallel to each other and perpendicular to the edge of the table. The distance between the ends of the handles of the cutlery and the edge of the table is the same as that of the plates - 2 s of service... 76

Rice. 3. Minimum serving for breakfast:

1 - pie plate; 2 - snack utensils;

3 - teaspoon; 4 - wine glass; 5 - napkin

Rice. 4. Minimum serving for lunch:

1 - dinner plate; 2 - snack plate; 3 - pie plate; 4 - tablespoon; 5 - cutlery; 6 - wine glass; 7 - napkin

Rice. 5. Minimum evening service:

1 - dinner plate; 2 - snack plate; 3 - pie plate; 4 - snack utensils (knife, fork); 5 - cutlery (knife, fork); 6 - wine glass; 7 - glass for vodka; 8 - napkin

Rice. 6. Dessert table:

1 - dessert plate; 2 - napkin; 3 - dessert cutlery (knife, fork); 4 - wine glass; 5 - glass for cognac; 6 - coffee pot; 7 - creamer

Rice. 7. Executive service (banquet):

1 - dinner plate; 2 - snack plate; 3 - pie plate; 4 - snack utensils (knife, fork); 5 - fish utensils (knife, fork); 6 - cutlery (knife, fork); 7 - dessert cutlery (knife, fork); 8 - napkin

The number and name of the devices used for serving are determined based on the menu. So, for example, if the menu includes only cold appetizers, then the serving consists of snack utensils; If the menu includes cold appetizers and main hot meat dishes, then the table is served with snack bars and table knives and forks. According to the menu, consisting of appetizers, two main hot courses of fish and meat, the table is served with snack bars, fish and table knives and forks.

According to the menu, consisting of appetizers, soup and two main hot courses - fish and meat, the table is served accordingly with snack utensils, a table spoon, fish and table knives and forks.

When setting the table, dessert utensils are laid out in front of a small dinner plate in the following order: knife, fork, dessert spoon. In all cases, the fork is placed with the handle to the left, and the dessert spoon and knife with the handles to the right.

A dessert set consisting of a spoon, knife and fork, depending on the dessert, is used for serving in whole or in part. For example, most often, with one sweet dish for dessert, the table is served only with a dessert spoon, less often, if the dessert contains fruit or some confectionery, dessert or fruit forks and knives are required.

There is a “fan” arrangement of dessert utensils: the fork is placed first on the table, the tip of the knife is placed on the tines of the fork, and the dessert spoon is placed on top. With this arrangement, each of the dessert utensils will be on the edge at the right moment and will be convenient to take in your hand.

2. serving technique

The waiter, taking a tray or plate with prepared cutlery in the palm of his left hand, first lays out the knives and spoons with his right hand. Then he places the tray or plate in the palm of his right hand and arranges the forks with his left hand. When laying out knives and spoons, the waiter moves along the table from right to left, and when laying out forks, from left to right.

Rice. 8. Dessert cutlery

Table setting with glass (crystal) dishes. The order of arrangement of glasses and glasses required for serving depends on the assortment of drinks.

The order of placing glasses and glasses should correspond to the order in which the dishes are served. So, from right to left, glasses are placed in the same sequence as the intended serving of wines, i.e. a vodka glass is placed when serving appetizers; Madeira for first courses; river for fish dishes; Lafite for hot meat dishes; champagne glass - for dessert sweet dishes, fruits; wine glasses - for water and beer.

As a rule, the wine glass is always placed first opposite the tip of the table knife at a distance of 4-5 cm. Shot glasses and glasses are placed to the right of the wine glass at an angle of 45° to the edge of the table.

If you need to put 4-5 glasses, as, for example, when serving banquets, then they are placed in two rows according to the following rules:

In the first row, glasses are placed lower than in the second row, except for the wine glass, which is always in the first row.

In the second row, glasses and glasses are placed between the glasses of the first row.

More than three types of glass are not placed in one row; all other (higher) types are placed in the second row.

Glass serving technique. Table setting with glass (crystal) is done from a tray or from hands, while wine glasses, goblets and shot glasses should be taken only by the legs, and not by the edges or sides of the dishes.

Polished wine glasses, glasses and shot glasses (each type separately) are placed on trays covered with a napkin (preferably upside down).

They complete the serving by laying out napkins, after which they place cutlery with spices and ashtrays on the table. Spices (salt and pepper) during normal service are placed along the axis of the table, in the center; when serving banquets - in pairs opposite the pie plate, across the device, with the salt placed on the left side of the pepper.

A napkin is a mandatory table setting item. A linen napkin should be well ironed and beautifully folded.

Linen napkins should not be heavily starched, because... A semi-soft napkin is more convenient to use. There are many folding methods, but they all must meet the same requirement that the napkins are convenient and easy to fold, and when unfolded they do not look wrinkled.

When setting the table for breakfast or lunch, as a rule, simply folded napkins are used, and for serving in the evening or on special occasions, more complex shapes folding napkins. When serving mass visitors - a congress, symposium, etc. - the table is set with paper napkins, which are beautifully folded into 10-12 pieces, placed in vases (napkin holders) and placed on the table at the rate of one vase for 4-6 people. Do not cut paper napkins into pieces and then put them in vases. Flowers serve as a wonderful decoration for a stand. For this purpose they are used as fresh flowers. So are artificial ones in the form of small ikibana. If you use fresh flowers, they should be fresh, not strong-smelling, and they should be placed in low vases, 3-5 pieces in each.

BIBLIOGRAPHY

Vasilyeva-Gagnus L. Rules of etiquette. M., 1999.

Kukushin V.S. Etiquette. M., 2003.

Litvin A.N. Etiquette. Rostov-n/Don, 2003.

Pankeyev I. Encyclopedia of etiquette. M., 2003

Every self-respecting housewife should know the basic rules of table setting etiquette. This is the art of arranging cutlery beautifully in accordance with the rules of good manners. Table setting has a rich history: each era had its own rules for table decoration, which changed over time. Of course, there are many subtleties and nuances, but it is not at all necessary to apply them all. Enough to know basic rules table setting.

General rules for table setting

A table set according to the rules of etiquette is always pleasing to the eye and is a pleasant place to spend time having a leisurely conversation. The basic serving rules are quite simple.

All cutlery must be perfectly clean. To achieve sparkling cleanliness, you need to wipe them with a damp, warm towel. Then wipe dry thoroughly.
Make sure that there are no smudges on the cutlery or utensils.
An important component of serving is the tablecloth. It must be perfectly ironed. You need to cover the table with it so that the edges lightly cover its legs. They should hang down by about 25-30 cm. There is no need to additionally cover the tablecloth with oilcloth, because this is not accepted by the rules of good manners.
The number of cutlery depends on the number of dishes that will be served at the table.
Appliances should be arranged the same way for each guest.

By following these basic rules, your table will always be decorated in accordance with etiquette.

Tablecloth on the table

A classic and win-win option is snow-white tablecloth . She always looks elegant and solemn.
However, there is no need to be afraid to experiment. It should be selected depending on the general color palette cutlery, interior and type of feast. But one thing Golden Rule yes: the tablecloth should be combined with curtains and upholstery.
Usually preference is given to light shades. But they can also be colored, plain or with a pattern. But the pattern should be located along the edge, because excessive variegation can distract the attention of guests. If you prefer a dark-colored tablecloth, then the cutlery should be a light shade.
Now big choice tablecloth shapes and materials, but usually choose it in a rectangular or triangular shape. It is best to choose one made from fabric, especially natural materials– it will add even more comfort to the feast. The size should be such that its edges can cover the table legs, and the ends should hang 25-30 cm, but not be lower than the level of the seats.

The tablecloth for table setting is laid out as follows: opened, taken by the ends on one side. Then it is lifted, shaken and sharply lowered down. This makes it easier to level it out. But you don’t need to stretch it too much and pull the corners.

If the surface is polished, then you should put oilcloth under the tablecloth. The main thing is that it is clean and well ironed.

Cutlery - layout diagram

To location cutlery According to etiquette, you need to approach it responsibly. There is no need to put all kinds of cutlery on the table. They must correspond to the holiday list of dishes. Cutlery is divided into individual (which each guest has) and auxiliary - they are needed in order to lay out dishes.

In table etiquette, it is customary to first place dishes made of earthenware or porcelain, then place the cutlery, and only then place glass or crystal.
Glasses and wine glasses should be placed holding them by the stem.
According to the rules of etiquette, the spoon and knife should be placed to the right of the plate, and the fork to the left.
You need to use utensils starting from the outer edge, changing them towards the plate as you change dishes.
The distance between the cutlery and the plate should be 0.5-1 cm.

The figure shows the location of cutlery. Of course, the set of forks, spoons and knives depends on what dishes will be served on the table. Glasses with wine glasses are also selected depending on the drinks.

Serving plates

There is an order in which the plates are laid out.

Snack plate - it is placed in front of each chair at a distance of approximately 2 cm from the edge.
Pie plate (bread) - it is customary to place it on the left side of the snack bar at a distance of 5-15 cm.
If you serve several dishes, then place a dining room under the snack bar.

It is the responsibility of the housewife to promptly replace the plates with clean ones.

Serving with napkins

They are an integral part of serving. Folding napkins beautifully is a real art. The more solemn the holiday, the more elegantly they can be folded.

The material is chosen depending on the type of feast. You can take it for a holiday cotton or linen e. They are usually intended to be placed on guests' laps.

If you decide to use paper, then they are removed under the right edge of the plate. Or they are placed in general availability.

Napkins can be any color, the main thing is that they are folded beautifully and neatly.

Spice utensils

They are usually placed on the festive table at the very end of the table setting. They are placed on special stands in the center of the table. So you can use small boards or saucers as stands. This must include a salt and pepper shaker, as well as additional mustard, vinegar, vegetable oil and other spices.

Drink glasses

You need to remember about the glasses when serving. They can be made from either glass or crystal. Small glasses are intended for stronger alcohol. Therefore, there should be a wine glass, a glass, a glass, and glasses on the table.

Selected depending on the color of the drink. For red wine they should be larger than for white wine. Champagne is served in special glasses. There are also special beer glasses. Vodka is usually served in glasses.

The following set of cutlery must be present on the table:

pie plate;
snack bar;
wine glass;
saucer;
coffee cup and saucer.

Bread can be served in a wicker basket, and butter can be served in a butter dish made of ceramic or porcelain - this way it retains its taste. Sausage and cold cuts are served in an elongated plate. Cheese is served in one piece on a porcelain board, with a knife for cutting cheese placed next to it.

The snack plate is placed opposite the center of the chair, and the pie plate is placed to the left of it. The knife is placed to the right of the snack plate, with the blade facing it. Fork - on the left side, tines up. The teaspoon is placed with the handle to the right, parallel to the table. Vases with flowers, napkins and utensils with spices are placed in the center.

How to serve lunch and dinner correctly

The dinner table is set in such a way that guests can be served conveniently and quickly. To do this, place the snack plate on a stand, with the pie plate on the left side. Cutlery is placed between them - a knife and a spoon on the right, and a table fork on the left. And in front of the cutlery is a wine glass.

Also, when setting the table for dinner, you should place a ladle with which to pour the soup. This must be done carefully so as not to stain the tablecloth. If you drip a little, you need to blot the stain with a napkin. The main thing is not to attract the attention of guests, so as not to disturb the calm flow of the conversation.

Dessert table setting

For serving dessert table It is permissible to choose a brighter tablecloth. Ideal option will use special tea set. It is customary to place beautiful lace napkins in the center of the table and under tea cups. Serving the sweet table holiday etiquette consists of the following cutlery:

cups and saucers (the cup must be turned with the handle to the right);
teaspoons (placed on a saucer, it is also permissible to place spoons behind the cup parallel to the table, with the handle on the right side);
small teapot;
a large kettle for boiling water;
Setting the table for dessert involves using a sugar bowl in which lump sugar is served along with tongs, or a special bowl;
a bowl for jam or preserves is placed on the left side;
lemon for tea is served on a special tray with a two-pronged fork for spreading;
The milk jug is placed on the pie plate on the guest's right side.
A plate for bread and sweets should be placed in front of each guest. Diagonally on the right side of it is a cup and saucer, and a teaspoon is placed next to it. A special spatula for serving the cake should be placed on the right side of the main plate.
The saucers are placed on the table, tea or coffee is poured into cups only when all the guests have taken their seats. Sweets are served on an elegant table: buns, pies with sweet filling, cakes, muffins, sweets and fruits. From alcoholic drinks Wine and liqueurs are acceptable.

For a youth group you can make a buffet table. It is served with a stack of plates (8-10 pieces in one stack). Cloth napkins are placed behind it. Glasses and wine glasses are placed next to the drinks. If the company has smoking people– Ashtrays are placed at the ends of the table.

Festive table setting

Banquet table setting helps create a festive mood. The main thing is not only to serve the dishes correctly, but also to decorate the table beautifully. Table setting for a banquet depends on what dishes are served at the holiday. But there are principles of classic holiday table design.

Chairs must be placed at a distance of 50 to 80 cm from each other so as not to violate the personal space of guests.
The tablecloth should be light shades, bright and dark colors better left for tea tables. Its edges should hang no more than 20-30 cm. To prevent the knocking of dishes from distracting guests from the conversation, oilcloth or oilcloth is laid under the tablecloth. soft cloth. But the main thing is that it is perfectly ironed and clean.

A napkin is placed on a serving plate and a plate intended for hot food is placed on it. A pie plate is placed on the left side of the snack plate so that they are on the same line. The serving plate should always remain in its place, and others can be replaced while dishes are being served.

There should be no more than 3 pairs of forks and spoons. To the right of the serving plate, place a soup spoon, a snack knife and a table knife, with the blade facing the plate, and the forks are placed on the left side. Only an oyster fork can be placed on the right. Place the forks with their tines up, and the spoons with their convex side on the table.
The principle of arrangement: the dish that is served first is the distant device.

Decor

Setting a festive table is also an opportunity to show your creative possibilities. You need to pay attention to decorative items - using flowers is a win-win option. Usually they are placed in the middle of the table - it can be a bouquet or composition.
It is important to consider the following nuances:

so that none of the guests are allergic to them;
the bouquet should not contain flowers with a strong aroma;
The vase with the bouquet must be placed at a distance from the cutlery.

On New Year or a romantic date, you can choose more original decoration table. On New Year's feast you can put a composition made from pine needle branches, Christmas decorations, tinsel. Candles are perfect for a romantic evening. On the table, the holiday atmosphere will be conveyed by objects in the form wedding rings, figurines of the bride and groom, doves.

You should be especially imaginative when decorating a table for a child’s birthday. Can be attached to the back of chairs Balloons, and a bright detail will be pictures from your favorite cartoons. It is important that everyone decorative elements were designed in the same style. They should not be too high so that guests can see each other. The main thing is not to overdo it with decoration, so that the table setting at the holiday and the decoration complement each other.

Depending on the interior and imagination, festive or dinner table can amaze guests with its sophistication. A additional elements table settings will give it brightness and originality. The listed design principles are not complicated and are an indicator of good taste.

Classic table setting. Basic Rules