Compliance with the etiquette of table setting, first of all, speaks of the good attitude of the owner of the house to the guests. Recently, however, it is possible to meet a properly laid table only at various kinds of official events, banquets or buffets. 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 tell you 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 festive dinner means proper table setting, table etiquette and decoration appropriate to the event. To learn how to properly use your cutlery, you need to understand a few points.
Rule number 1: forks, spoons, knives are put in the order of serving dishes (appetizers, soup, meat or fish, fruit, dessert). Each item on the table fulfills its role.
General table setting rules assume the following tableware arrangement schemes:
- a snack plate is placed in front of the guest;
- on the left is a cake plate or a paper napkin with additional appliances;
- there are knives and spoons on the right, and forks on the left;
- wine glasses and glasses, as well as dessert utensils are placed in front of the main plate;
- there is a napkin on the snack plate.
Rule number 2: you need to use serving items for their intended purpose. The devices on the right side are taken and held while eating in the right hand, and those on the left are taken and held 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 grasp 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 design involves the use of all kinds of decorative elements: a white ironed tablecloth, lace napkins, multicolored paths and fragrant flowers.
To better understand the principle of table etiquette, we recommend that you familiarize yourself with the video material below. You will learn a lot of useful things and forget about the problem of improper use of cutlery forever.
Video: serving and serving rules.
Scheme and sequence
There is no single correct option for table setting, because each country has different traditions related to this issue. Much also depends on the menu, the number of dishes and their focus. Do not forget that the design of the kitchen or dining room can vary greatly depending on the time of day.
It is customary to lay the table in 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 unnecessarily large descent of the tablecloth will look sloppy, and a small one looks awkward.
The smoothed fabric should cover the entire surface, and the corners should go down against the table legs, evenly covering them.
Choose the right size tablecloth This is followed by the arrangement of dishes and appliances. In a number of European countries, and in Russia too, it is customary to first display porcelain and glass plates, saucers, wine glasses and glasses. When setting the table, it is important to take into account that all items will change, depending on the serving of the 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. 
Selection and placement of tablecloths and paths
Each hostess has an elegant white tablecloth in the 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 table top are suitable, and for round or oval ones - 100 cm wider than the diameter of the table.
Designers insist that the color of the tablecloth matches the shade of the curtains and the overall style of the premises. 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 solid color runners and pads. You can see examples of such decoration in the photo below.
Arrangement of plates
First, deep, wooden or salad plates are placed on napkins or special paths. Not far from them there 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 put 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 changes in dishes, placed with the back side to the table. On the right are spoons and knives, on the left are forks. In most cases, there is one set of instruments for each person.
If you want to impress your guests, then you can additionally serve the table with bright glasses, glasses, special forks, tea and dessert spoons.
Serving glasses, glasses, wine glasses
The glasses are followed by glasses - they are arranged from largest to smallest. The choice of items depends on the preferences of the 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 on the right, glasses on the left, forming a straight line. Arrangement of dishes and appliances in two rows is allowed with a large number of participants in the event.
Before serving glasses on the table, make sure that the dishes are clean. All items must be thoroughly washed, wiped with a towel and made sure that there are no chips or other defects.
Choosing and serving napkins
Classic table setting involves the use of neutral-colored napkins. As with the arrangement of cutlery, there are no clear rules for the arrangement of napkins. They can be folded nicely next to a snack plate (designed for breads, tartlets and salads) or put in a water glass and decorated with decorative rings and ribbons.
If you are setting the table for dinner, simply arrange napkins to the side of each plate, as shown below.
In 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 both for home gatherings and for a festive dinner, the main thing is to choose the right color. It is easy to take care of such a tablecloth - it does not wrinkle, does not wear out and retains its original appearance for a long time. As a supplement, use cloth napkins, bed covers, lace tracks.
To make the living room interior elegant, cozy and unforgettable, place a bouquet of fresh flowers, a fruit bowl, an antique sugar bowl and crystal glasses on the table.
Contemporary cutlery comes in a variety of shapes, colors and 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, banquet, buffet, tea and coffee serving are distinguished. However, there are some differences. Breakfast assumes a minimum number of dishes for serving 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 members use egg trays or butter bowls, be sure to include a teaspoon. A deep bowl is placed on the snack plate (for porridge or cereals).
Sunday breakfast cannot be imagined without tea drinking, which is why a coffee pot or a teapot 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 to setting the table for breakfast is to create a good mood and convenience during the meal.
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, place one flat plate and one deep plate (for soup or salad). If there are dishes on the menu that cannot be eaten from the common dishes, add a snack plate. Arrange the cutlery according to the rules of etiquette. Beautifully folded napkins are perfect for decorating the table.
A distinctive feature of 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. Pre-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 is conducive to sincere conversations, wonderful memories and plans for the future.
For the holiday to be a success, the following rules of table etiquette must be observed:
- Perfectly clean ironed tablecloth. It is advisable that the product is made of dense fabric (this will avoid the clinking of dishes when dropped and protect the surface from spilled liquid).
- To decorate a festive table, it is not acceptable to use dishes and appliances of different colors. Give preference to monochromatic options from one set. All decor elements (vases, stands, napkin rings) must shine with cleanliness, the same applies to dishes.
- It is forbidden to serve sealed bottles of champagne or wine on the table. All alcoholic drinks are served in open bottles and then poured into glasses. One cloth napkin is placed next to the glasses, glasses.
Banquet
Banquet serving is not much different from the full evening one, 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. Snacks and pie saucers are placed on these plates. The next step is to position the cutlery at a distance of 0.5 cm from the shallow plate.
A distinctive feature of the banquet is the decoration of the table with special name cards, where the personal information of the event participant is indicated. 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 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 is usually used at corporate parties, at weddings and anniversaries.
Serving is done on both sides in accordance with a special scheme. The main thing is that you could take the dish without making any special efforts (therefore the table takes up the entire central part of the room).
When serving at a buffet table, it is especially important to keep the same spacing between cutlery and other items. They begin to lay the table with the arrangement of glass and crystal dishes, after which vases with flowers and bottles of alcoholic beverages are placed in the center of the table.
Bottle labels should face one way. 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 cooked 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 that can hold cakes, and cutlery for fruit or sweets. The arrangement of dishes should start with desserts. When all the guests have gathered, you can start preparing drinks.
Tea room
If a certain place at the table is assigned to each guests, then the serving is based on the principle when a cup and saucer with the necessary list of devices and a small plate for desserts are placed in front of each tea party. The main dish is located in the center of the table. This can be a bowl of cakes, a cake, an apple pie, a bowl of fruit.
Particular attention is paid to the decor, all elements must be evenly placed 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 of them than the intended guests).
In conclusion, it should be added that table setting is, first of all, an individual design of the surrounding space. Do not be limited to one scheme of arrangement of objects, show your imagination and decorate the table with incredible decor and fresh flowers. An informal creative approach and adherence to the classic rules of table etiquette are the key to a successful festive dinner, Sunday morning and friendly get-togethers with friends over a cup of aromatic coffee.
10 secrets of etiquette from aristocrats (1 video)
New Year's holidays are approaching, and with them - the time of noisy merry feasts. In order for the celebrations to be remembered for a long time, it is important to think over everything to the last detail, including the correct table setting.
Smart placement
How to make table setting according to all the canons? Just a few basic rules will help you create a cozy, welcoming environment. For a festive dinner, the table is covered with a clean and impeccably ironed tablecloth, preferably white. Table setting rules according to etiquette oblige each guest to put a large serving plate that acts as a stand. Plates with appetizers, soups and hot dishes are placed in it. For a solemn type of table setting, a pie plate for bakery products, which is placed to the left of the serving plate, is irreplaceable. A knife is placed on top of the plate if various fillings and butter are provided. Sometimes you can see a cup of warm water and mint leaves nearby for wetting your fingers. A complete classic table setting assumes the presence of cutlery and, selected in accordance with the dishes and drinks from the menu. For an original table setting, you can even place a basket with fresh flowers in the center.
Ladies and Gentlemen's Set
The rules for the arrangement of cutlery are not as complex as they are thought to be. Traditionally, they are laid out along the edges of the serving plate: knives on the right, forks on the left. If dessert is promised on the menu, place the soup spoon over the serving plate. If there is no dessert, the spoon is moved to the first knife. At the same time, there is a simple rule for serving cutlery: the most extreme are intended for dishes served in the first place, then the cutlery is taken in order of priority. According to the current rules, a set of cutlery includes a small snack fork and a knife, served with cold and some hot snacks. Larger cutlery is intended for the first and second course. Fish cutters are easily recognizable by the 3-4-pronged fork and bone cavity and the spatula knife. The etiquette cutlery also includes a dessert set consisting of a knife, fork and spoon.
Table arsenal
Handling lobsters and oysters skillfully is an undeniable talent. But do not forget, etiquette is also provided for ordinary dishes. The rules for using cutlery in relation to soups are unsophisticated. If they contain meatballs, pasta or large vegetables, break them gently with a spoon. If the soup is served in a cup, the broth should be drunk intelligently. Chicken is allowed to be eaten with hands only in the family circle. At a dinner party, you will have to wield a fork and knife.
Meat dishes like chops or escalope are eaten with them, cutting off piece by piece. According to the rules of etiquette, the cutlery for schnitzel, goulash and chopped cutlets is a fork and no knife. Side dishes, vegetables, pasta, scrambled eggs and puddings will do without it too. But sandwiches, pies and pies require both a fork and a knife. Separate cutlery and rules exist for caviar, pâté and mustard. They are taken with a small spoon and spread on a slice of bread.
Secret signs
The rules for using cutlery in a restaurant imply some nuances. If you have paused, but are going to return to the dish, the rules of etiquette with cutlery recommend placing the fork and knife with the handles on the table, and with the tips on the plate, slightly turning them away from you. If you need to get away from the table, but you haven't finished your meal yet, cross the cutlery on a plate with the prongs of the fork to the left and the tip of the knife to the right. The rules of etiquette of cutlery after meals say that they must be placed parallel to each other. Imagine that the plate is the dial and place them on the number 5 or 7. If you just finished your soup, leave the spoon in the plate. By the way, the dilemma about which way to tilt the plate with the rest of the soup - from yourself or towards yourself - the rules of cutlery etiquette are easy to solve. Let the last drops of soup remain in the plate, so you won't offend anyone.
Keep forever
Knowing how to store cutlery in the kitchen is equally important. Standard trays or trendy organizers with sections are equally practical. Always separate knives, forks and spoons anyway. Moreover, store clean silver cutlery separately. After use, rinse them in a hot soda solution (50 g of soda per 1 liter of water) and wipe well with a velvety cloth. Excessive moisture fades the silverware. Gruel of ammonia, tooth powder, soda and water in equal proportions will help to restore its former shine.
Caring for your everyday cutlery is even easier. The usual ones are enough. Treat stubborn dirt with lemon juice and rub it with a woolen cloth and toothpaste. Corrosive odors will go away if you rub the appliances with vegetable oil or vinegar. And to make the spoons, knives and forks sparkle like new, dip them in the potato broth for a few seconds, then wipe them dry.
As you can see, there is nothing wrong with the rules for using cutlery. Having easily mastered them, you will look like a true aristocrat even at a royal dinner party.
The word "serving" in French servir means, on the one hand, preparing the table for breakfast, lunch, dinner, tea, i.e. arrangement of dishes in a certain order, and on the other hand, a set of objects (dishes, table linen) intended for this purpose.
Table setting is a creative process, it is multivariate and depends on the class of the restaurant, its specialization.
When serving the banquet table, there should not be a single superfluous or missing item. All table setting items must strictly comply with the menu previously agreed with the customer. At the same time, serving with two identical devices and glasses is not allowed, even if they are required according to the order menu. In such cases, only one item of each denomination is displayed, and then, after use, they are removed and replaced with the same serving items. For example, the menu provides two snacks - fish and meat. The table is served with one snack plate and one appetizer. After the guest has eaten the fish appetizer, the waiter, after removing the used utensils and plate, puts clean snack plates and a snack device before serving the meat appetizer.
To the device of each banquet participant (on the left, behind a pie plate), you can put a typed or typewritten menu card.
Table setting is the final stage of preparation for receiving guests. Pre-table setting complements the interior.
Table setting must meet the following requirements: correspond to the type of service - breakfast, lunch, dinner; match the menu served:
snacks, meals and drinks; to be aesthetic - to be combined with the shape of the table, the color of the tablecloth and napkins (with the shape of their folding) and with the general interior of the hall;
reflect the national peculiarity and thematic focus of the hall enterprise, etc., place all serving items in accordance with the rules.
Beautiful, stylish dishes, cutlery, high quality table linen decorate the table, create a solemn festive atmosphere, comfort and, to a certain extent, promote appetite.
Table setting is carried out sequentially: table covering with tablecloths; serving with plates; serving with devices; serving with glass (crystal) dishes; unfolding napkins; arrangement of devices for spices, vases of flowers.
Rice. 1. Fragments of serving and arranging dishes and cutlery
Rice. 2. Fragments of serving and arranging dishes and cutlery
Covering the table with a tablecloth... The tablecloths are laid out on the tables one at a time, rolled up. Having unfolded it on the table and grasping the edges of one of the sides with both hands, they raise the tablecloth, and then sharply lower their hands down, as if shaking it. The air cushion formed between the table and the unfolded tablecloth makes it possible to move it to any side and carefully lay it in the desired position so that its central folds (longitudinal and transverse) lie strictly in the center of the table, and the ends hang down evenly from all sides by 25 35 cm. The lower overhang of the tablecloth interferes with the seated guests, and the smaller one is unaesthetic. The corners of the tablecloths should go down strictly against the table legs and cover them.
When covering the table with a tablecloth, it must not be wrinkled, pulled at the corners and pinched with your fingers.
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 are also covered with tablecloths or napkins.
Table setting with plates... When serving, a small dinner plate is placed on a table covered with a tablecloth strictly opposite each chair (armchair) so that the distance from the edge of the table to the edge of the plate is 2 cm. The emblem on the plate should be on the side opposite from the edge of the table.
When serving a banquet on a small dinner plate, place the diner strictly in the center or combining the edges of the plates closest to the seated one. In this case, it is advisable to lay a napkin between them, but so as not to cover the emblem.
Then, at a distance of 5-10 cm to the left of the side of the shallow dining plate, a pie plate is placed, while their centers should coincide and be on the same line parallel to the edge of the table.
When serving a banquet table, the pie plate can be positioned so that the far edges of the plate are in line with the shallow dining plate. In everyday service, a small dinner plate is excluded from the serving, and the table begins to be served with the arrangement of snack plates, observing the same rules as for the arrangement of dinner plates.
Serving technique... When serving the table with plates, the waiter takes a stack (8-10 pieces) of each type of plates separately on the handbrake (napkin) on his left hand, and places them with his right.
Table setting with appliances... Before serving, all the devices are examined, wiped, polished to a shine with a napkin and laid out on a tray covered with a napkin or a small dinner plate.
To the right of the side of the shallow dining plate, lay out knives (table, fish, snack), with the blade facing the plate, and a table spoon if the first course is ordered for lunch. In this case, the spoon is placed with the concave side up between the snack set and the fish.
To the left of the plate, the forks are laid out, prongs up, placing them in the direction from right to left: dining room, fish, diner. The distance between the plate and the devices, as well as between the devices themselves, should be 0.5 cm. All devices must be placed strictly parallel to each other and perpendicular to the edge of the table. The distance between the ends of the instrument handles and the edge of the table is the same as that of the plates - 2 s for service ... 76
Rice. 3. Minimum serving for breakfast:
1 - pie plate; 2 - snack bars;
3 - a teaspoon; 4 - wine glass; 5 - napkin
Rice. 4. Minimum serving for lunch:
1 - dinner plate; 2 - snack plate; 3 - pie plate; 4 - a tablespoon; 5 - cutlery; 6 - wine glass; 7 - napkin
Rice. 5. Minimum evening serving:
1 - dinner plate; 2 - snack plate; 3 - pie plate; 4 - snacks (knife, fork); 5 - cutlery (knife, fork); 6 - wine glass; 7 - a glass for vodka; 8 - napkin
Rice. 6. Dessert table:
1 - dessert plate; 2 - napkin; 3 - dessert cutlery (knife, fork); 4 - wine glass; 5 - a glass for cognac; 6 - coffee pot; 7 - creamer
Rice. 7. Executive table setting (banquet):
1 - dinner plate; 2 - snack plate; 3 - pie plate; 4 - snacks (knife, fork); 5 - fish utensils (knife, fork); 6 - cutlery (knife, fork); 7 - dessert cutlery (knife, fork); 8 - napkin
The number and name of devices used for serving is determined based on the menu. So, for example, if only cold snacks are provided on the menu, then the serving consists of snacks; if the menu includes cold appetizers and second hot meat dishes, then the table is served with snacks and table knives and forks. According to the menu, consisting of appetizers, two second hot dishes of fish and meat, the table is served with snacks, fish and table knives and forks.
According to the menu, consisting of appetizers, soup and two second hot dishes - fish and meat, the table is served respectively with snacks, a tablespoon, fish and table knives and forks.
When setting the table, dessert utensils are laid out in front of a small dinner plate in the following order: knife, fork, dessert spoon. In all cases, place the fork with the handle to the left, and the dessert spoon and knife with the handle to the right.
A dessert set consisting of a spoon, knife and fork, depending on the dessert, is used when serving in whole or in part. For example, most often with one sweet dish for dessert, the table is served only with a dessert spoon, less often, if there is fruit or some confectionery in the dessert, dessert or fruit forks and knives are needed.
There is a “fan” layout of dessert cutlery: the fork is placed first on the table, the tip of a knife is placed on the prongs of the fork, and a dessert spoon is placed on top. With this arrangement, each of the items of the dessert device at the right time will be on the edge and it is convenient to take it in your hand.
2.Serving technique
The waiter, taking a tray or a plate with prepared appliances in the palm of his left hand, first lays out knives and spoons with his right hand. Then he puts the tray or plate on the palm of his right hand and lays out the forks with his left hand. When unfolding knives and spoons, the waiter moves along the table from right to left, and when unfolding forks - from left to right.
Rice. 8. Dessert appliances
Table setting with glass (crystal) dishes... The order of the glasses and glasses required for serving depends on the assortment of drinks.
The order in which glasses and glasses are placed must correspond to the order in which the dishes are served. So, from right to left, the glasses are arranged in the same sequence as the intended serving of wines, i.e. a vodka glass is placed when serving snacks; Madeira for the first courses; Rhine wine for fish dishes; lafite for hot meat dishes; a glass for champagne - for dessert sweet dishes, fruits; wine glasses - for water and beer.
As a rule, the wine glass is always placed first in front of the tip of the table knife at a distance of 4-5 cm. Glasses, glasses are placed to the right of the glass at an angle of 45 ° to the edge of the table.
If you need to put 4-5 glasses, as, for example, when serving banquets, then they are placed in two rows according to the following rules:
In the first row, glasses are placed lower than in the second row, except for the wine glass, which always stands in the first row.
In the second row, glasses and glasses are placed between the glasses of the first row.
More than three types of glass are not placed in one row, all others (higher ones) are placed in the second row.
Glass serving technique... Table setting with glass (crystal) is performed from a tray or from hands, while wine glasses, glasses and glasses should be taken only by the legs, and not by the edges or sides of the dishes.
Polished wine glasses, glasses and wine glasses (each type separately) are placed on trays covered with a napkin (preferably upside down).
The serving is completed by laying out napkins, after which spice cutlery and ashtrays are placed on the table. Spices (salt and pepper) during normal service are placed along the axis of the table, in the center, when serving banquets - in pairs opposite the pie plate, through the device, and salt is placed on the left side of the pepper.
A napkin is a must-have table setting. A linen napkin should be well ironed and nicely folded.
Linen napkins should not be heavily starchy, because it is more convenient to use a semi-soft napkin. There are many ways of folding, but all of them must meet the same requirement so that the napkins are convenient and easy to roll, and when unfolded they do not look wrinkled.
When setting the table for breakfast or lunch, as a rule, simply folded napkins are used, and for serving in the evening or on special occasions, more complex forms of folding napkins are used. In case of mass service of visitors - a congress, symposium, etc. - the table is served with paper napkins, which are beautifully folded in 10-12 pieces, placed in vases (napkin holders) and put on the table at the rate of one vase for 4-6 people. Do not cut paper napkins into pieces and then fold them into vases. Flowers serve as a wonderful decoration for the cost. For this purpose, they are used as natural flowers. And artificial in the form of small ikibana. If fresh flowers are used, then they should be fresh, not very smelling, and they should be placed in low vases, 3-5 pieces each.
BIBLIOGRAPHY
- - first put earthenware or porcelain dishes,
- - then the devices are laid
- - and after that they put crystal or glass.
- - breakfast,
- - dinner
- - or evening guest service.
- - for individual service - pie plates (175 mm in diameter);
- - for a group - bread bins, small table plates (with a diameter of 240 mm).
- 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, pickles, 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, sprat, sardines, saury, etc .;
- oval dishes (350 - 400 mm long) - for snacks from fish and meat gastronomy, banquet dishes (aspic sturgeon, pike perch, etc.);
- round dishes (with a diameter of 300 and 350 mm) - for meat and vegetable snacks, canapés and banquet dishes; turkey, lamb saddles, etc.;
- vases (240 mm in diameter) on a low leg - for branded salad (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.
- bouillon 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 (500 ml, 240 mm in diameter) - 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 for them;
- soup bowls with lids for 4, 6, 8, 10 servings - used when serving family meals (recently, a clay pot for special dishes has also become widespread, which is served with a deep wooden spoon and placed on a substitute plate).
- small table plates (with a diameter of 240 mm) - for fish, meat, poultry, game dishes, etc.;
- round dishes (500 mm in diameter) - for poultry, game, vegetable dishes, cauliflower, chicken cutlets, etc .; on these dishes, food is brought and laid out on plates, which are served on the table before serving the second 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.
- tea cups (200, 250 ml) with saucers - for tea, coffee with milk, cocoa;
- tea saucers (with a diameter of 185 mm) for glasses;
- teapots for brewing (with a capacity of 250, 400 and 600 ml) - for serving;
- topping up kettles for boiling water (with a capacity of 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 (100 ml) with saucers - for black coffee, oriental coffee or chocolate (liquid) and express coffee;
- milk jugs (with a capacity of 200 ml) - for milk for coffee or tea;
- creamers (25, 50 and 100 ml) for 1, 2 and 4 servings;
- vases - for jam, sugar;
- rosettes (90 mm in diameter) - for jam, honey, preserves, lemon and sugar.
- small dessert plates (200 mm in diameter) - for apples, pears, grapes, watermelon, etc. (differ from snack bars by a pattern with a picture of fruits; if they are not there, snack plates are served);
- vases with a flat surface on a low leg (diameter 300 mm) - for round cakes and cakes;
- pie plates - for serving confectionery.
Vasilyeva-Gagnus L. Rules of etiquette. M., 1999.
V.S. Kukushin Etiquette. M., 2003.
Litvin A.N. Etiquette. Rostov n / Don, 2003.
Pankeev I. Encyclopedia of etiquette. M., 2003
Before setting the table, you should inspect the dishes and appliances, paying attention to the quality of the washing, defects, etc. unsharpened knives, they should be replaced immediately or reworked.
Before serving tables, it is necessary to warm up with a handbrake, polish dishes and cutlery, glass or crystal.
You should know the wiping techniques:
So, when wiping shot glass Take the stem of the glass with your left hand, wrap it with a piece of the towel, and use the rest of the towel with your right hand to wipe the glass inside and out. When using this technique, great care must be taken not to break the glass.
Sparkling wine glass requires special attention, since it is difficult to penetrate into its pointed bottom. Therefore, first carefully push 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 wrapped around the end of the towel with their left hand, the rest of the towel is clamped with their right hand, and the plate is wiped by turning it.
Wiping forks, spoons and knives carried out in turn. With one end of the towel in the left hand, they take several forks, and with the rest of the towel in the right hand they wipe each device separately.
Preparation of spices and seasonings
Serious attention should be paid to the preparation of tableware items, which include a salt shaker, a pepper shaker, a mustard pot, bottles for vinegar, sunflower or olive oil, and an ashtray.
Salt shaker should be made of crystal or ordinary glass, but with stainless steel edges. It needs to be cleaned daily. Do not 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 refilled every day, but before that, rinse and dry in the most thorough way. The surface of the salt is leveled and the edges of the salt shaker are wiped off with a towel.
Pepper shaker fill only half with dry pepper. The holes in its cap should be as small as possible. Open receptacles for black pepper are not used because they fizzle out quickly.
Requires special care mustard... To prevent it from getting dirty on the outside, you do not need to overfill it. To avoid drying of mustard, add a few drops of milk to it.
It is better to have spare cutlery set to replace any that have fallen into disrepair.
They often get dirty and need to be replaced ashtrays... They should be cleaned with a special cloth after each use. The ashtray should not be cleaned in front of guests - it should be replaced with a clean one in time.
Condiment bottles(sunflower oil, vinegar, etc.) can be limited and served as needed. The bottles are not filled to the top. To distinguish vinegar from other liquids, add a few drops of red wine. Clouding of sunflower oil can be removed by adding a little salt to it at the tip of a knife.
When setting 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 are not put on the table and served on a plate or a small tray upon request (when serving a meat dish, mustard must be put on the table). It is better not to buy mustard ready-made, but to cook it yourself. There are several ways to prepare it according to a specific recipe and technology (see the recipes at the end of this page).
Serving - the final stage of preparing the table
It is important to provide for each person present at the table at least 80 cm of table length.
Before serving, tables are covered with tablecloths. To do this, use certain techniques. First, a folded tablecloth is placed on each table. Having unfolded it on the table and grasping the edges of one of the sides with both hands, they raise the tablecloth, and then sharply lower their hands down, as if shaking it. The air cushion formed between the table and the unfolded tablecloth makes it possible to move it to any side and neatly put it in the desired position so that its central fold coincides with the center of the table. The perpendicular fold should also be in the middle of the table.
When covering the table with a tablecloth, it must not be wrinkled, pulled at the corners and pinched with your fingers. The corners of the tablecloth should fall against the table legs, covering them. The descent of the tablecloth from all sides of the table should be the same - not less than 25 cm and not lower than the seat of the chair; a lower 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. Side tables and sideboards are also neatly covered with tablecloths or napkins.
If during a meal you need to change the tablecloth, this should be done as quickly and almost imperceptibly. Having brought a clean tablecloth, you need to rearrange the dishes on the side 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:
Glasses, wine glasses, wine glasses, putting on the table, hold by the leg.
Table setting varies depending on the nature of the meal:
For breakfast a vase with paper napkins (or linen napkins), a pie plate are placed on the table, a knife and fork, a teaspoon are served. Place the pie plate to the left of where the dining or snack plate should be. The fork is put on the left, horns up, the knife is 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 corresponding plates (they must be served if the snack or breakfast dish is brought in a salad bowl or ram, etc., since it is not accepted from such dishes).
For quick service during the day at lunch a substitute plate is placed on the table and a snack bar is placed on it, a pie plate is to the left of it, a table fork is between them, and a table knife and a spoon (table or dessert) are placed to the right of the plate; the wine glass is placed in front, behind the table knife. On the table there should also be a vase with paper napkins or linen napkins that are put 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 pie plate - 5 cm.
Snack or table plates are only put in the case when the dishes are served in dishes from which it is not accepted to eat.
During such a meal, it is allowed to use oilcloth on the table instead of a tablecloth or cover the tablecloth with foil.
When setting the table for a leisurely lunch or dinner exactly opposite the chair a snack plate is placed at a distance of 2 cm from the edge of the table, and on the left, 5-10 cm - a pie plate.
Between them, put the diner and dining forks with the prongs up, to the right of the snack plate - two knives: a dining and snack with a blade to the plate. A wine glass is placed behind the snack plate; a folded napkin is placed on a plate.
Salt and pepper are placed 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 should be placed on the corner or on the side facing the aisle.
An example of a complete serving for an evening service:
When serving dishes, the serving is complemented depending on the nature of the dishes.
An indispensable detail when setting the table - linen napkins.
Depending on the nature of the meal, they are folded in various ways, taking into account that the napkin can be easily unrolled to wipe your lips or put it on your knees.
Hygiene rules are also taken into account: the less fingertips on the napkin, the better.
If a snack plate is not placed on the table when serving, then a starchy linen napkin folded in four is put in its place.
For lunch, as well as a festive dinner, a banquet, napkins are often folded in the form of conical caps: first, the napkin is folded in half, and then its lower end is folded, 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 tucked 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, 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 of curly folding napkins.
The use of tableware when serving
For serving bread, toast, baked goods:
In the absence of special bread vases, bread can be put on a snack plate for home meals or during buffets, receptions.
For serving cold snacks:
When serving, snack plates are pre-placed on the dining table, other types of dishes are used to bring snacks to the table.
For serving first courses:
For serving main courses:
For serving hot drinks:
For serving fruits and pastries:
Depending on the need, an appropriate number of pies, deep, small table, dessert, snack plates are provided.
SERVICE TABLE SERVICE TABLE. Everyday. To protect the table from traces of hot dishes, as well as to make the tablecloth lay smoother, an oilcloth or soft dense cloth is placed under it. In the middle of the table, place a bowl with spices (mustard, vinegar, pepper), a salt shaker with a spoon for salt, a plate (or bread box) with bread. Shallow plates are placed at equal distances from each other. To the right of each plate, put a knife (with the sharpened side of the blade to the plate) and a spoon, to the left of the plate - a fork. Both spoons and forks should lie with the convex side down. If the menu includes an appetizer, then a small snack bar is placed on top of a shallow plate, and dishes and plates with appetizers are placed closer to the middle of the table.
Cloth napkins are placed in rings with initials or other marks indicating which family member uses each of them. Place napkins either on top of the snack plate or to the right of the shallow one, next to the spoon.
The most convenient and hygienic paper napkins. They are placed, rolled into a tube, in a glass or vase in the middle of the table.
After the hors d'oeuvres and platters have been removed from the table, the soup is served. A bowl of soup, a ladle spoon and a stack of deep bowls are placed to the right of the hostess's seat. She pours the soup into bowls and hands it over to the diners. After they have finished eating the soup, they remove the bowl, deep plates and spoons, and put the dish with the second dish in the middle of the table. Before serving sweets, remove all used dishes and utensils from the table and sweep the crumbs from the tablecloth. Kissels, compotes, jellies, mousses and other dessert dishes are served in a cup or in a special vase on a saucer.
Table setting for breakfast or dinner is not much different from setting the dinner table. As a rule, there is no soup in the breakfast and dinner menu, so the spoon is excluded from the appliance and deep bowls are not served.
The table for evening tea can be covered not with a white, but with a colored tablecloth; a dessert plate is placed for each; put a napkin on top of the plate; to the right of the plate is a dessert knife, and to the left is a dessert fork.
In the middle of the tea table they place a biscuit with biscuits, a vase with jam, a plate with lemon, etc. Tea utensils and a small kettle are placed near the place occupied by the hostess. It is convenient to put a samovar or a large kettle on a small special table, which is moved to the edge of the common table where the hostess sits.
Festive table setting quite significantly different from the everyday. The table for a festive lunch or dinner is covered with a large, carefully ironed, moderately starchy snow-white tablecloth. A colored tablecloth is also suitable for festive evening tea. It is desirable that the napkins are of the same color as the tablecloth and of the same material.
A vase with fresh flowers is the best table decoration. But it must be borne in mind that the most beautiful vase and the most elegant bouquet will be superfluous if they take up a lot of space and obscure those sitting at the table from each other. It is recommended to make small bouquets and place them in low and wide bouquets. In the center of the festive table is placed a vase of fruit, pots with pepper, mustard, and vinegar. Bouquets with fresh flowers are placed on opposite sides. If fruit is not served at the table, then vases with flowers are placed in the center of the table. Cold snacks are placed closer to the center. White and black bread, cut into neat thin slices, are placed on opposite sides of the table. You can put it on each device by wrapping a slice of white and black bread in a napkin. Wines and drinks are placed closer to the center, along the middle line of the table, but not in one, but in different places.
Large small plates are placed at an equal distance from each other. A diner is placed on top of a small plate, and on the left side - a small, pie. The napkin is folded into a square or triangle and placed on the snack plate.
Cutlery is positioned in the same way as for everyday serving. When especially festive dinners are served, then, in addition to the usual cutlery, you can add snacks and fish. In this case, a fish and snack bar are placed next to the table fork, and fish and snack knives are placed next to the table knife.
Glasses, glasses, glasses or wine glasses are placed in front of the plate. With a variety of drinks on the festive table, the number of glasses and glasses can be up to 5 for each device. They are placed in 2 rows: first - a small glass for strong drinks, next to it is a glass for Madeira or port wine and a glass for mineral water; in the second row - a colored glass for white table wine and a glass for champagne.
The device for dessert, if the size of the table allows, is placed behind glasses parallel to a shallow plate. You can serve a dessert knife, fork and spoon along with a dessert plate at the end of dinner, after all other cutlery and plates have been removed from the table.
Wine, except for champagne, is placed on the table uncorked. Ordinary plugs can be replaced with special curly plugs. Champagne is opened at the table before being poured.
All dishes and snacks that are placed on the table must be served separately with a spoon, fork, spatula or tongs, with which they put food from the common dish on their plate.
It is good to arrange small salt shakers in several places, or even better - one salt shaker for each device. See the insert.
Brief Encyclopedia of Household. - M .: Great Soviet Encyclopedia. Ed. A. F. Akhabadze, A. L. Grekulova. 1976 .
See what "TABLE SERVICE" is in other dictionaries:
Table setting - get an up-to-date promotional code for a discount at Akademik or it is profitable to buy a table setting at a discount at a sale in Beru
Table setting- Cover the table with a white, well-ironed tablecloth. The middle crease of the tablecloth should be smoothed over the center of the table. It is recommended to put a flannel or some other heavy soft cloth under the tablecloth: the tablecloth will lie smoother, a knock ... ... A book about tasty and healthy food
SERVICE Ushakov's Explanatory Dictionary
SERVICE- 1. SERVICE1, serving, pl. No, wives. Action according to Ch. serve. Setting the table for dinner took about an hour. || Table decoration for dinner, tea, etc. "The table setting changes and the servant serves dinner." Chekhov. || Service dishes and ... ... Ushakov's Explanatory Dictionary
serving- and, w. servir. 1. Action by value. ch. serve. Table setting for dinner. BASS 1. And I know the cook's part .. for five years in an English club in the class was .. and serving, and tinting, and how to serve, and about blangiru .. Nda with? again canned food ... Historical Dictionary of Russian Gallicisms
Serving- This article has no illustrations. You can help the project by adding them (respecting the image guidelines). To search for illustrations, you can: try to use the tool ... Wikipedia
SERVICE- (by this, see the previous word). Table decoration for lunch or tea. Dictionary of foreign words included in the Russian language. Chudinov AN, 1910. SERVICE prepared a dinner or tea table, complete its decoration with all the necessary things, ... ... Dictionary of foreign words of the Russian language
serving- The term has several meanings, generally similar to each other. 1. Cover (serve) the table, place the cutlery on it (see envelopes), in accordance with the established, traditional or diplomatic, rules. 2. Observe order ... ... Culinary vocabulary
SERVICE- SERVICE, and, wives. 1. see serving. 2. collect. Table decoration: dishes, cutlery. Dear s. Ozhegov's Explanatory Dictionary. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 ... Ozhegov's Explanatory Dictionary
SERVICE- The term has several meanings, generally similar to each other. 1. Cover (serve) the table, place cutlery on it (see envelopes), in accordance with established traditional or diplomatic rules. 2. Observe ... ... Great Encyclopedia of Culinary Arts