Table setting for which each appliance. How to properly serve cutlery? Beautiful table setting

Before you start laying the table, you should inspect the dishes and cutlery, paying attention to the quality of washing, defects, etc. If, for example, a crack in the plate, a chip on the glass, a broken prong at the fork, insufficiently clean washed cutlery is found, unsharpened blades, they should be replaced or reworked immediately.

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

You need to know the methods of wiping:

Yes, when wiping glasses the leg of the glass is taken with the left hand, wrapped with a 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.

Glass for sparkling wines requires special attention, as it is difficult to penetrate its pointed bottom. Therefore, first one end of the towel is carefully inserted into the glass, and then the rest of it. Do not blow on glassware and use used napkins for wiping.

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

Rubbing forks, spoons and knives carried out sequentially. With one end of the towel, several forks are taken in the left hand, and each appliance is wiped with the rest of the towel in the right hand separately.

Preparation of spices and seasonings

Serious attention should be paid to the preparation of the table set items, which include a salt shaker, pepper shaker, mustard pot, bottles for vinegar, sunflower or olive oil, and an ashtray.

salt shaker should be of crystal or ordinary glass, but with stainless metal edges. 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 should be filled every day, but before that, washed and dried in the most thorough manner. The surface of the salt is leveled, and the edges of the salt shaker are wiped with a towel.

Pepperbox fill only half with dry pepper. The holes in its cap should be as small as possible. Open vessels for black pepper are not used, because it is quickly exhaled.

Requires special care mustard. So that it does not get dirty on the outside, you do not need to overfill it. To prevent the mustard from drying out, add a few drops of milk to it.

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

Often get dirty and need to be replaced 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 time.

condiment bottles(sunflower oil, vinegar, etc.) can be had in limited quantities and served on the table as needed. The 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 at the tip of a knife.

Serving tables, they always put salt and pepper.

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

mustard if there are no meat dishes on the table, they don’t put them on the table and serve them on request on a plate or a small tray (mustard is required when serving a meat dish). Mustard is better not to buy ready-made, but to cook it yourself. There are several ways to prepare it according to a certain recipe and technology (see the recipes at the end of this page).

Serving - the final stage of table preparation

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

Before serving, tables are covered with tablecloths. For this, certain methods 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, the tablecloth is raised, and then the hands are sharply lowered down, as if shaking. The air cushion 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 fold coincides with the center of the table. The perpendicular crease should also run down the middle of the table.

When setting the table with a tablecloth, it should not be wrinkled, pulled by the corners and pinched with your fingers. The corners of the tablecloth should fall against the legs of the table, closing them. The descent of the tablecloth from all sides of the table must be the same - not less than 25 cm and not lower than the seat of the chair; a smaller descent of the tablecloth gives the table an ugly look, 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 tucked inward so that a straight, even line forms. Utility tables and sideboards are also neatly covered with tablecloths or napkins.

If during the meal you need to change the tablecloth, you need to do this as quickly and almost imperceptibly as possible. Having brought a clean tablecloth, it is necessary to rearrange the dishes on a 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 top should not be exposed.

When setting the table, a certain order is observed:

- first put faience or porcelain dishes,
- then put the appliances
- and after that they put crystal or glass.

Glasses, wine glasses, glasses, putting on the table, hold by the leg.

Table setting varies depending on the nature of the meal:

- breakfast,
- dinner
- or evening service to guests.

For breakfast on the table they put a vase with paper napkins (or put linen ones), a pie plate, a snack knife and fork, a teaspoon are served. The pie plate is placed to the left of the place where the dining 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 the dining or snack plate. A teaspoon is placed behind it. Snack plates are not put on the table, because breakfast dishes are served already laid on the appropriate plates (they must be served if a snack or breakfast dish is brought in a salad bowl or lamb, etc., since it is not customary to eat from such dishes).

For quick service in the afternoon at lunch a substitute plate is placed on the table and a snack bar is placed on it, a patty plate is placed to the left of it, a table fork is placed between them, and a table knife and a spoon (table or dessert spoon) are placed to the right of the plate; the glass is placed in front, behind the table knife. On the table there should also be a vase with paper napkins or linen napkins, which are placed on snack plates, 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 patty 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 a film.

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

Between them they put a snack and dining fork with the prongs up, to the right of the snack plate - two knives: a dining and snack blade with a blade to the plate. Behind the snack plate, to the right, they put a glass; put a folded napkin on a 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 served for four people, an ashtray is placed on the corner or on the side facing the aisle.

An example of a full serving for evening service:

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

An indispensable detail when setting a table - linen napkins.

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

Hygiene rules are also taken into account: the less finger touches on the napkin, the better.

If, when serving, a snack plate is not put on the table, then a linen starched (do not put paper) napkin folded four times is put in its place.

For lunch, as well as a gala dinner, banquet, napkins are often folded in the form of conical caps: first, the napkin is folded in half, and then its lower end is tucked up, giving the shape of a cap.

Sometimes, for a festive table, a napkin is folded in the form of an envelope: first, it is folded in half, then the corners are turned up, turned over - and an envelope is obtained. They also use the "space" method. From the line of the napkin folded in half, its corners to the right and left are folded, forming an isosceles triangle. Then the napkin is folded in half, combining 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 figuredly fold napkins.

Use of tableware for serving

To serve bread, toast, baked goods:

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

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

For serving cold snacks:

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

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

For serving first courses:

bouillon cups (300 ml capacity) with saucers - for broths, mashed soups, as well as 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; as substitutes for them, small dinner plates are necessarily used;
deep plates for serving soups in half portions (capacity 300 ml) - for soups; snack plates are used as substitutes for them;
soup bowls with lids for 4, 6, 8, 10 servings - used when serving family dinners (recently, a clay pot for special dishes, which is served with a deep wooden spoon and placed on a substitute plate, has also become widespread).

For serving second courses:

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

For serving 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 (with a capacity of 250, 400 and 600 ml) - for serving;
topping kettles for boiling water (capacity 1200-1600 ml) - for serving;
bowls (with a capacity of 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 (capacity 100 ml) with saucers - for black coffee, oriental coffee or chocolate (liquid) and express coffee;
milk jugs (capacity 200 ml) - for milk for coffee or tea;
creamers (with a capacity of 25, 50 and 100 ml) for 1, 2 and 4 servings;
vases - for jam, sugar;
sockets (diameter 90 mm) - for jam, honey, jam, lemon and sugar.

For serving fruits and confectionery:

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

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

And the art of table setting has a thousand-year history. Each era had its own feast culture. In addition, different peoples had their own ways of decorating the table and serving dishes that corresponded to national culture and traditions. And today there are a lot of types of serving, so let's try to understand only the basic rules for 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 follow some rules, as well as a certain sequence in 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, the reason for the feast.

We serve the table according to etiquette

Tablecloth

E e 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 furniture upholstery. Usually light shades are preferred. The white tablecloth looks especially elegant.

However, tablecloths can also be colored - plain or with a pattern along the edge. But keep in mind that too colorful and bright tablecloths will tire your eyes 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 evenly hang 25–30 cm from all sides, but at the same time 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 up, shake it and lower it sharply down. At the same time, a layer of air is formed between the table and the canvas - it facilitates the further alignment of the tablecloth. Never stretch the canvas and do not pull it by 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, they begin to lay out the plates and cutlery.

Plates

Consider the etiquette of arranging plates:

Snack plate - should be located opposite each chair and at a distance of about 2 cm from the edge of the table.
Bread or pie plate - it is placed to the left of the snack plate at a distance of 5–15 cm.
If several dishes are provided, you need to put a dining room under the snack plate.

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

Cutlery

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

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

Try to keep the distance between the appliances and the plate, as well as between adjacent appliances - 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 on the right, and the water glass is on the left. Usually they are placed in one line, but not more than three items. In the case of a full serving, the drinkware is placed in two rows.

Tips:

Before serving, be sure to thoroughly wash and wipe all cutlery - they should not have smudges and streaks. Buff them to a high shine with rough cotton towels or multi-layered 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, which you can talk about a lot. Let's just focus on the basic rules.

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

Appliances with spices

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

Decor elements

The choice of decorative ornaments depends, first of all, on the occasion of the feast: business meeting, wedding, anniversary or birthday, New Year's holidays and so on. And also from the style in which the apartment is made. For example, red napkins with turquoise color will look strange (you can read about this beautiful shade.)

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

Figurines of the bride and groom, doves, as well as items in the form of wedding rings or hearts will suit the wedding table.

For a birthday, create bright accents with the help of decor, and if the birthday is for children, use images of characters from your favorite cartoons.

On the New Year's table, compositions of coniferous branches, Christmas tree decorations, tinsel, candles, etc., as well as figurines and New Year's 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 floristic arrangements of dried flowers. However, when using them as decoration, pay attention to some points:

make sure none of the invitees are allergic to flowers;
do not choose plants with a 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 into the guests' plate.

Tips:

All decor 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 prevent guests from seeing each other and communicating freely.

Do not use too much decor - remember that everything needs a measure.

The festive table should not only abound with delicious dishes and delicacies. Try to arrange 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 serves and has two meanings:

Preparing the table for breakfast, lunch, dinner, tea (placement of dishes in a known 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 is of great importance for creating a good mood among the guests.

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

Table setting, as well as the process of serving guests in general, is solemn and multivariate, but it is based on general rules that are determined by the national organization of labor of the service personnel, as well as the need to provide maximum convenience to consumers.

Basic table setting rules

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

Covering the table with a tablecloth. This operation is performed so that the smoothed 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 legs of the table, closing them, and be at a distance of 35–40 cm from the floor.

When the table is set 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 the first side, on which the edge was previously tucked inward so that an even line forms.

Table setting with plates

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

When serving a banquet, a snack plate is placed on top of a shallow dining room. In this case, it is advisable to lay a napkin between them, but in such a way as not to cover the emblem.

A patty plate is placed on the left side of the main (small canteen or snack bar) at a distance of 10-15 cm from it, depending on the number of appliances (forks) that are to be laid in the future.

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

When placed on the table, the plate is taken with the thumb and forefinger, which are pulled 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 canteen, diner or dessert) plate: knives are placed on the right, blade to the plate, forks on the left, prongs up.

Table setting begins with knives

They must be laid on the right side of the plate, placing in the direction from left to right: the tablevyy, fish, snack. It is customary to stack forks on the left side of the plate, placing them from right to left: canteen, fish, diner. The guest in the process of eating uses the appliances in the reverse order.

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

Dessert devices are placed behind a plate (small canteen or diner) 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 devices are placed to the left (fork) and to the right (knife) of it. Often, when serving, only one of the dessert devices is laid or in pairs - a spoon and a fork, a knife and a fork. The devices are placed at a short distance from the plate, and next to each other, but so that they do not touch.

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

Table setting with glasses

Glasses are installed last, holding them by the leg or by the bottom edge. The glass that is placed first is called the main glass. This is usually a water glass, and can be placed in the center behind the plate or moved to the right until the line where the top edge of the plate intersects with the end of the first knife.

Then set the rest of the glasses. At the same time, 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 high 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 solemn dinners, one glass (universal) or two is placed - a glass for water and a glass for wine (universal). All subsequent glasses are served additionally, if necessary, to the corresponding dishes. A glass of beer in homes is usually placed with appliances, but in restaurants they are served only on request.

Table setting with napkins

Linen napkins are placed on a snack or dessert plate, paper napkins are placed in special coasters and vases. It is possible to place a napkin on a pie plate or directly on a tablecloth between appliances (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

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

Characteristics of different types of table setting

Preliminary table setting. Done before guests arrive. Daytime service (breakfast, lunch) includes snack and pie plates, cutlery (knife and fork; knife, fork, spoon) cutlery, wine glass, linen napkin, spice set.

In the evening (dinner), it is necessary to supplement the serving with snack utensils, remove a 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. A tea (coffee) spoon is placed on a 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. It may include all necessary tableware, cutlery and glasses for serving ordered dishes.

Service methods

Depending on the contingent of serving guests, class and equipment of catering establishments (restaurants, bars), various methods of service are used. The most common are the French, English, American and Russian service methods. With all methods of service, the labor of waiters is used.

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 the visual perception of a beautifully served food by a person, which undoubtedly stimulates the appetite.

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

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

American service.Food is prepared and served on plates directly in the kitchen. The waiters carry and arrange the 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 a distance accessible from the guest so that he can serve himself.

Russian service. Food is brought on a service platter. The waiter in front of the guests divides it into portions, then the guests themselves lay out 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 (arrangement of dishes in a certain order); a set of items intended for this purpose (dishes, etc.)
The main requirements for table setting are as follows: simplicity, practicality, its coordination with the interior of the hall, compliance with the suspected food. Along with this, much attention is paid to the aesthetic orientation of the table setting: the shape, color, design of dishes, the color of tablecloths and napkins, compliance with its thematic focus of the enterprise, the use of national characteristics, etc.
The 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 hall for service and includes the minimum number of items that can be used in the subsequent execution of the order. These include: pie plates, wine glasses, spice utensils, cutlery (knife, fork, spoon), napkins.
Executive (full) serving is carried out by the waiter, as a rule, depending on the menu of the accepted order.
Table setting depends on many factors: the type, class and specialization of the enterprise, the nature of the service, the method and features of serving individual dishes, etc.
In this regard, they allocate serving for serving breakfast, lunch, dinner, tea, coffee, banquet.
Table setting, as well as the process of serving consumers in general, is creative and multi-variant, but it is based on general rules, which are determined by rationality, the scientific organization of the work of waiters, as well as the need to provide maximum convenience to consumers.
Many table setting requirements are determined
Table setting is carried out in a certain sequence: the table is covered with a tablecloth, a tablecloth, then plates are set, cutlery is laid out, wine glasses, napkins, and spice appliances are placed. Each serving element must have a specific place on the table.
Covering the table with a tablecloth is performed so that the smoothed 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 unaesthetic appearance, a larger one is inconvenient for consumers.

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

Work technique. 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 the two free edges should be turned towards the waiter. The waiter takes the prepared tablecloth with both hands, grabbing the upper edge with the thumb and forefinger and supporting the middle with the rest of the fingers. Then he lifts the entire tablecloth and, holding it only by the upper edge, directs it forward and closes the end of the table. Holding the tablecloth between thumb and forefinger, the waiter pulls it towards him across the table until the center crease lines up with the middle of the tabletop.
There is another trick: the waiter puts the prepared tablecloth on the table, grabs two (lying side by side) of its four free corners 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 coasters or vases.
it is also possible to place napkins on a pie plate or directly on the tablecloth between the appliances (knife and fork). Various napkin folding options are shown below:

A small dining, snack or dessert plate is placed exactly against the chair so that the distance from the plate to the edge of the countertop is approximately 2 cm (Fig. 4, a). The emblem should be on the side of the plate facing the middle of the table. When serving a banquet, a snack plate is placed on top of a small dining room. In this case, it is advisable to lay a napkin between them, but in such a way as not to cover the emblem (Fig. 4, b)
A pie plate is placed on the left side of the main (small canteen or snack bar) at a distance of 5 - 10 cm, depending on the number of appliances (forks) that are laid down in the future. There are various options for placing a pie plate in relation to a small or snack bar (Fig. 4 c-e).
cutlery is placed to the right and left of the central (small dining room, snack bar, dessert) plate: knives are placed on the right with the blade to it, forks are placed on the left with the prongs 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 stack the forks on the left side of the plate, placing them in the direction from right to left: dining room, fish, snack bar (Fig. 5, b). The consumer in the process of eating uses the devices in the reverse order.
The table is recommended to serve no more than three sets of cutlery. If necessary, the fourth set can be placed on a snack plate under a napkin (Fig. 5d). The butter knife is placed on the right side of the pie plate (Fig. 5, e). a tablespoon is always placed on the right side, deepening up (Fig. 5, e)
Dessert devices are placed in front of a plate (small canteen or diner) 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 put dessert devices to the left (fork) and to the right (knife, spoon) of it. Often, when serving, only one of the dessert devices is laid (Fig. 5, a, b, e) or in a pair - a spoon and a fork, a knife and a fork (Fig. 5, e, c).
the devices are placed at a small distance from the plate, and next to each other, but so that they do not touch.
The glass can be placed in the center behind the plate or moved to the right until the top edge of the plate intersects with the end of the first knife.
During daytime mass service, salt and pepper can be placed on the table. In other cases, it is recommended to put only salt when setting the table, other spices and seasonings are served with the corresponding dishes or at the request of consumers.
Closed devices for salt and spices are placed in the middle of the table in special stands or on a patty plate. Salt and spices should be dry and easy to spill out of salt and pepper shakers. The holes through which spices fall asleep must be firmly closed with special plugs. When serving banquet tables, the opening of the salt and pepper shakers is placed on the tablecloth without coasters. On each device put a spoon for spices.
Fresh garden and wild flowers are used to decorate the table. They are placed in the center of the table in low vases of 3-5 pieces. in each. In some solemn 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 seat at the table.

Compliance with table setting etiquette first of all speaks of the good attitude of the owner of the house towards the guests. However, lately, you can meet a properly set table only at various official events, banquets or receptions. You need to please your loved ones on ordinary days, creating a festive atmosphere with the help of colorful design. In this article we will talk about the basic rules for table setting, about various directions and interesting ways of decorating.

Table etiquette or how to properly set the table

If you are invited to a dinner party for the first time, then the number of cutlery and their order can be confusing. A well-organized gala dinner is the correct serving of cutlery on the table, the observance of table etiquette and decoration appropriate for the event. To learn how to use cutlery correctly, you need to understand a few points.

Rule number 1: forks, spoons, knives are placed in the order of serving dishes (snacks, soup, meat or fish, fruit, dessert). Every item on the table has a role to play.

The general rules for table setting include the following tableware arrangements:

a snack plate is placed in front of the guest;
on the left is a cake plate or a paper napkin with additional appliances;
on the right are knives and spoons, and on the left are forks;
wine glasses and glasses, as well as dessert devices, are placed in front of the main plate;
there is a napkin on the dinner plate.

Rule number 2: you need to use serving items for their intended purpose. The devices located on the right side are taken and held while eating in the right hand, and those 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 of the right hand, the thumb and middle fingers wrap around the base of the knife from the side, and the index finger lies on the surface of the handle. So it will be more convenient for you to cut off the desired piece of meat or fish, and you will not have to blush in front of strangers.

Rule number 3: table decoration involves the use of all kinds of decorative elements: a white ironed tablecloth, lace napkins, multi-colored paths 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 of improper use of cutlery forever.

On the video: serving and serving rules.

Scheme and sequence

There is no single correct table setting option, 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 of neutral shades are suitable, and for Sunday tomorrow in the family circle there is nothing better than a bright tablecloth and napkins with unusual patterns. The average length of this product is 25 cm. This indicator is far from accidental - an excessively large descent of the tablecloth will look messy, and a small one looks awkward.

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

Choose the right size tablecloth

Next is the arrangement of dishes and appliances. In a number of 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 the serving of dishes. 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.

Selecting and placing tablecloths and runners

Each hostess has an elegant white tablecloth in her closet. However, you should not be limited to only one model, now the stores offer a wide selection of products of various 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 table diameter.

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 to lay the traditional beige or white, or choose a more non-standard option.

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

Plate arrangement

First, deep, wooden or salad plates are placed on napkins or special paths. Not far from them are tea utensils and crockery 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 snack plate so that it does not slip on the tablecloth.

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

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

Serving glasses, glasses, wine glasses

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

Glasses are located on the right, glasses on the left, forming a straight line. It is allowed to arrange dishes and cutlery in two rows with a large number of participants in the event.

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

Selection and serving of napkins

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

If you are setting the table for dinner, simply lay out the napkins on the side of each plate, as shown below.

On the video: how to properly set the table.

Table decor (finishing)

An excellent option for table decor is a tablecloth made of synthetic material. This solution is suitable for home gatherings, and for 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, underplates, lace tracks are used.

To make the interior of the living room 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 a modern style is distinguished by a variety of shapes, shades and its unique functional features.

Serving types

The decoration of the table may vary, depending on the time of day and the nature of the gala dinner. In this case, allocate banquet, buffet, tea and coffee serving. However, certain differences exist. Breakfast involves a minimum number of dishes for table setting, 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. First of all, snack plates are placed, then cups, glasses and small saucers. A teaspoon is placed on top of the latter. If your family members use egg cups or butter bowls, don't forget a teaspoon. A deep bowl is placed on the snack plate (for porridge or cereal).

Sunday breakfast cannot be imagined without tea drinking, which is why a coffee pot or a kettle has become 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 table setting for breakfast is to create a good mood and convenience in the process of eating.

dining room

There are several types of table setting for dinner. It all depends on the number of dishes and their nature. Cover the table with a white tablecloth, put 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 in accordance with the rules of etiquette. Beautifully folded napkins are perfect for decorating the table.

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 convenient. The decor of the table creates a special atmosphere that encourages sincere conversations, wonderful memories and plans for the future.

To make the holiday a success, you must follow the following rules of table etiquette:

Perfectly clean ironed tablecloth. It is desirable that the product be made of dense fabric (this will avoid the ringing of dishes when dropped and protect the surface from spilled liquid).
For the decoration of the festive table, it is not acceptable to use dishes and appliances of different colors. Give preference to a monophonic option from one set. All decorative elements (vases, coasters, napkin rings) should shine from cleanliness, the same applies to dishes.
It is forbidden to serve corked bottles of champagne or wine. All alcoholic drinks are served in open bottles, after which they are poured into glasses. Next to the glasses, glasses, one cloth napkin is placed.

Banquet

Banquet serving is not much different from a full evening setting, however, there are some features of this type of decoration. 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. The next step is the location 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 name cards, which indicate the personal information of the participant in the event. They are located to the left of the wine glasses.

buffet

Buffet table setting is becoming more and more popular, it is used at private parties, official events and during informal communication of 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 is usually used at corporate parties, weddings and anniversaries.

Serving is made from two sides in accordance with a special scheme. The main thing is that it was possible to take the dish without making any special efforts (therefore, the table occupies the entire central part of the room).

When serving buffets, it is especially important to keep the same intervals between cutlery and other items. They begin to set the table with the arrangement of glass and crystal dishes, after which vases of flowers and bottles of alcoholic beverages are placed in the center of the table.

Bottle labels 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 selected drinks. It can be Turkish coffee, classic coffee, Italian espresso. Stronger drinks prepared on the stove are served in porcelain cups from the same set. A geyser coffee maker can help in creating the perfect coffee drink - this is an old secret of the peoples of the East.

When pouring coffee, make sure that the cups are only two-thirds full (then guests can 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, you can put cakes in it, and devices for fruits or sweets. The arrangement of dishes should start with desserts. When all the guests have gathered, you can start preparing drinks.

Tea room

If each guest is assigned a certain place at the table, then serving is based on the principle that each participant in the tea party is given a cup and saucer with the necessary list of utensils and a small plate for desserts. The main course is in the center of the table. It can be a vase of cakes, a cake, an apple pie, a vase 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 a teapot and a 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 you have enough tea sets (better if there are 1-2 more than the intended 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 one arrangement of objects, show your imagination and decorate the table with incredible decor and fresh flowers. An informal creative approach and observance of the classic rules of table etiquette are the key to a successful festive dinner, Sunday morning and friendly gatherings with friends over a cup of aromatic coffee.