Table setting - what each device is for. How to properly serve cutlery? Beautiful table setting

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

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

You should know the cleaning techniques:

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

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

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

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

Preparing spices and seasonings

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

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

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

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

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

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

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

When setting tables, they always place salt And pepper.

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

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

Serving is the final stage of table preparation

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

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

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

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

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

When setting the table, a certain order is followed:

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

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

Table settings vary depending on the nature of the meal:

- breakfast,
- dinner
- or evening guest service.

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

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

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

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

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

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

Place salt and pepper in the middle of the table.

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

Example of a complete table setting for an evening service:

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

An indispensable detail when setting the table - linen napkins.

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

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

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

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

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

There are at least 40 ways to fold napkins.

Using tableware for serving

To serve bread, toast, baked goods:

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

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

To serve cold appetizers:

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

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

To serve first courses:

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

To serve second courses:

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

To serve hot drinks:

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

For serving fruits and pastries:

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

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

And the art of table setting has a thousand-year history. Each era had its own feast culture. In addition, at different nations there were their own ways of decorating the table and serving dishes, corresponding to national culture and traditions. And today there are quite a lot of types of table settings, so let’s try to understand only the basic rules of table setting according to etiquette and its design.

The main elements of table setting are: tablecloth, dishes, cutlery, napkins and various decor. In order for all these items to be placed correctly on the table, you need to adhere to some rules, as well as a certain sequence of actions.

On the eve of the feast, decide on the number and type of dishes, napkins, cutlery, etc. - this will depend on the number and type of dishes, the number of guests, and the reason for the feast.

We set the table according to etiquette

Tablecloth

It is chosen depending on the type of feast, the color scheme of the dishes, the interior of the room - it should be in harmony with the curtains and upholstery. Usually give preference light shades. A snow-white tablecloth looks especially elegant.

However, tablecloths can also be colored - plain or with a pattern around the edge. But keep in mind that tablecloths that are too colorful and bright will tire the eye and distract from the dishes on the table. If you are using a dark tablecloth, match it with light-colored dishes.

According to the rules of etiquette, the tablecloth should be sized to cover the legs of the table (rectangular or square), and its ends should hang evenly by 25–30 cm on all sides, but not fall below the level of the seats.

Spread the tablecloth on the table as follows: open it, then take it from one side by the ends, lift it, shake it and sharply lower it down. At the same time, a layer of air is formed between the table and the canvas - it facilitates further leveling of the tablecloth. Never stretch the canvas or pull it at the corners!

If the table is polished, place an oilcloth under the tablecloth.
Give preference to fabric tablecloths, especially from natural materials– they will create a truly homely or festive atmosphere.
Whatever tablecloth you choose, remember the main rule - it must be perfectly clean and ironed.

Cutlery and crockery

After the tablecloth is covered, begin laying out the plates and cutlery.

Dishes

Consider the etiquette of arranging plates:

Snack plate - should be located opposite each chair and at a distance of approximately 2 cm from the edge of the table.
A bread or pie plate is placed to the left of the snack plate at a distance of 5–15 cm.
If several dishes are provided, a dining plate should be placed under the appetizer plate.

During the feast, when changing dishes, plates are replaced in a timely manner.

Cutlery

Place the tablespoon and knife on the right, and the fork on the left. The dessert spoon is located behind the plate - with the handle facing to the right.

According to the rules of etiquette, they first begin to use cutlery from the outer edge, replacing them with cutlery towards the plate as the dishes change.

Try to maintain the distance between the cutlery and the plate, as well as between neighboring devices– it should be 0.5–1.0 cm.

Drinkware

Glasses, glasses, wine glasses are designed for only one type of drink. The wine glass is located on the right, and the water glass on the left. Usually they are displayed along one line, but always no more than three items. In case of full serving, drinkware is placed in two rows.

Adviсe:

Before serving, be sure to thoroughly wash and wipe all cutlery - there should be no smudges or stains on them. Buff them until they shine using stiff cotton towels or multiple layers of paper towels.

Napkins

They play an important role in table setting. There are a lot of options for folding napkins - this is a real art that you can talk about a lot. Let's focus only on the basic rules.

The material of the napkins is chosen depending on the type of feast.
For a festive table, fabric napkins (cotton or linen) are more suitable; sometimes they can be replaced with paper ones - in this case they are placed under the right edge of the plate.
The color of the napkins can be any - to match the tablecloth, candles or flower arrangements on the table, although contrasting colors are also allowed.

Cutlery with spices

They are placed at the final stage of serving. Typically, these devices are installed on special stands in the central part of the table. There must be salt and pepper on the table, and also, in accordance with the menu, mustard, vinegar, vegetable oil and other seasonings.

Decor elements

Choice decorative ornaments depends, first of all, on the occasion of the feast: a business meeting, wedding, anniversary or birthday, new year holidays and so on. And also from the style in which the apartment is made. For example, red napkins with turquoise color(You can read about this beautiful shade.)

For a dinner party, it is better to stick to a neutral decorating style, but if close people or friends come to visit you, the decorating style can be more free.

Figurines of the bride and groom, doves, as well as objects in the form of wedding rings or hearts.

For a birthday, create bright accents with the help of decor, and if it’s a children’s name day, use images of your favorite cartoon characters.

On New Year's table Compositions made from pine branches, Christmas tree decorations, tinsel, candles, etc., as well as New Year-themed figurines and souvenirs, will look beautiful.

The decoration of any table, regardless of the type of feast, will be flowers - bouquets or compositions of fresh flowers, as well as floral arrangements of dried flowers. However, when using them as decoration, pay attention to some points:

make sure that none of the guests are allergic to flowers;
do not choose plants with strong aroma, it will mix with the smell of dishes or interrupt it;
Place a vase of flowers at some distance from cutlery and dishes so that pollen or petals do not accidentally fall onto the guests’ plate.

Adviсe:

All decorative elements should be combined not only with each other, but also with the overall interior.

Do not choose decorative elements that are too tall - they should not interfere with guests seeing each other and communicating freely.

Don't use too much decor - remember that everything needs moderation.

The festive table should not only be abundant delicious dishes and delicacies. Try to decorate it in an original and correct way, because a beautifully set table is an indicator of your hospitality and good taste.

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 topic, use national characteristics and etc.

Table setting, as well as the whole process of serving guests, is ceremonial in nature and is distinguished by its many options, but it is based on general rules, 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 that a straight line is formed.

Table setting with plates

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

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

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

Possible various options placement of a pie plate in relation to a small dining room or snack bar.

When placing the plate on the table, take the plate with your thumb and forefinger, which are pulled in one direction along the side, the other 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: dining room, fish table, snack bar. The guest uses the cutlery in the reverse order while eating.

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

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

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

Table setting with glasses

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

Then the remaining glasses are installed. In this case, there are three ways to arrange them: in length, in a semicircle and in a block, but with any of them you must adhere to 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 a napkin on pie plate or directly on the tablecloth between cutlery (knife and fork). Various options for 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 snack bar and pie plates, cutlery (knife and fork; knife, fork, spoon), cutlery, wine glass, linen napkin, a device with spices.

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

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

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

Service methods

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

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

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

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

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

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

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

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 the thematic focus of the enterprise, use of national characteristics, 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 characteristics of serving individual dishes, etc.
In this regard, they provide table settings for serving breakfast, lunch, dinner, tea, coffee, and banquets.
Table setting, like the process of servicing consumers in general, is creative in nature and is distinguished by its multivariate nature, but it is based on general rules that are determined by rationality, the scientific organization of the work of waiters, 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, grasping the upper edge with his thumb and forefinger and supporting the middle with the remaining 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. There are various options for placing a pie plate in relation to a small or snack bar (Fig. 4 c-f).
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.
For 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 setting 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.

Compliance with table setting etiquette primarily indicates good attitude the owner of the house to the guests. However, recently 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 is proper serving cutlery on the table, compliance with 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 on the palm right hand, the thumb and middle fingers clasped the base of the knife from the side, and the index finger lay 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 in a variety of sizes, colors and styles. 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 located on the right, glasses on the left, forming straight 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. appearance. 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 point in setting the table for breakfast is the creation 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).
To decorate a festive table, it is not acceptable to use different 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 served in open bottles, after which they are 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 personal information 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 begin to set the table by arranging glass and crystal glassware, after which vases with flowers and bottles of alcoholic beverages 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.