Table setting for various types of service. Classic table setting

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

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

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

We set the table according to etiquette

Tablecloth

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

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

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

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

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

Cutlery and crockery

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

Dishes

Consider the etiquette of arranging plates:

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

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

Cutlery

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

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

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

Drinkware

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

Adviсe:

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

Napkins

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

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

Cutlery with spices

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

Decor elements

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

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

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

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

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

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

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

Adviсe:

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

Don't choose too tall decorative elements– they should not interfere with guests seeing each other and communicating freely.

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

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

Table setting for everyone existing rules- this is always a sign of attention from the owner of the house to his guests. Unfortunately, you don’t see a properly set table very often today, especially at home. However, table setting is a real art, mastering which, you bring beauty into your life. That is why it is so important to know the rules of table setting - in order to be able to create a festive atmosphere in your home every day for breakfast, lunch and dinner, and in holidays surprise your guests with fancy decor, intricately folded napkins and luxurious tableware.

Sequence of table setting

The table should be set according to next plan: tablecloth; dishes; cutlery; glasses, wine glasses, glasses; napkins; table decoration. To begin with, table setting may seem like a really complicated science to some, but after some time, when setting the table according to the rules becomes a habit, it will seem to you that this task is easier than ever!

Table setting begins with laying out a tablecloth on the table. It would seem, what could be simpler? Throw the tablecloth over the table - and it's done. In fact, there are certain rules about this.

Firstly, the tablecloth must be perfectly ironed and have a presentable appearance. There is nothing good about setting the table with a crumpled tablecloth or oilcloth. The smoothed tablecloth, or rather its corners, should fall opposite the table legs, covering them evenly. There are also requirements for the descent of the tablecloth on all sides - at least 25 cm and, in no case, lower than the seat of the chair.

Such requirements were not introduced by chance, since a tablecloth on the table that is too small looks unsightly, and if it is too large, it causes inconvenience to guests. Once you've covered the table with a tablecloth, it's time to start arranging the plates.

Types of plates

The purpose of most of the plates from the table above can be easily guessed by their name; however, there are also dishes that are not entirely obvious. A pie plate is used to serve croutons, pies or bread. The chill plate is used to serve various snack dishes, such as oysters, salads or stews. The menu plate, as you can easily guess from its shape, is used to serve several types of salads or side dishes at once. It is also used for serving fondue. Scrambled eggs are served in an egg plate, jam, preserves or honey are placed in a rosette, and a bowl is intended for serving fresh berries, jellies and fruit salads.

What kind of plates you place on the table on a holiday or weekday evening depends on the number of dishes served. Serving a two-course dinner requires one plate, and a four-course dinner requires different plates.

Naturally, the plates on your table should be perfectly clean and dry. It is advisable to polish them to a shine before serving.

According to the rules, a snack plate (see table above) is located opposite each chair. You shouldn’t put it on the very edge of the table, it doesn’t look very presentable! The pie plate is placed to the left of the diner, as you can see in the photo above.

If you are setting a table with several dishes, in this case you place small dinner plates, etc., under the appetizer plates.

Types of cutlery

1,2,3,4,6,31 - spoons: coffee, tea, dessert, table, for making coffee, for ice cream;
5, 7, 8, 9 — tongs: large pastry tongs, for asparagus, for ice, small pastry tongs;
10 - device for trimming cigars;
11, 12, 13, 15, 17, 19, 21, 23, 26 - forks: lemon, lemon, cocotte, fish, dessert, dessert, snack, snack, table fork for main courses;
14, 16, 18, 20, 22, 25 - knives: for second fish courses, dessert, dessert, snack, snack, table knife for main courses;
24 - ladle;
27, 28, 29, 30 — blades: pastry, for pate, for fish, caviar;

After arranging the plates, you should immediately lay out all the necessary cutlery. Knives are placed to the right of the plates, forks to the left. A tablespoon is placed near the knife. For a multi-course holiday dinner, the utensils should be laid out as follows, starting to the right of the plate: table knife, fish knife and appetizer knife. On pie plate you put down the butter knife. If first courses are intended to be served, a soup spoon is placed between the diner and the fish knives. If fish is not included on the holiday table, a tablespoon is placed instead of a fish spoon. To the left of the plates are forks corresponding to knives in the same order in which the knives are laid out: table, fish, diner.

Also, cutlery should not be piled on top of each other; the distance between forks and spoons should be about 1 cm.

Table setting: glasses, wine glasses, glasses

To the right, behind the plates, we place the glasses from largest to smallest. Depending on what drinks will be served on the table, glasses for water, white/red wine, champagne, a glass for juice, a glass for spirits and glasses are sequentially displayed. When displaying glasses, you should hold them by the stem to avoid leaving fingerprints on the glasses themselves.

Table setting: napkins

What's a holiday table without napkins? Napkins are not only a wonderful table decoration, but also a very practical thing. Napkins come in linen and paper. Cloth napkins are not intended for wiping your hands or face; there are disposable paper napkins for this purpose. Fabric napkins good housewives usually beautifully decorated for guests to place on their laps.

Table decor

Regardless of whether you are having a holiday dinner or a daily breakfast, a properly set table involves decorating it with flower arrangements, vases with fruit, the same fabric napkins, dishes with bright vegetables, etc.

Guests in the house are always accompanied by various troubles. Every time you want to meet someone in an original way and surprise them with something. A beautiful table setting, which consists of certain rules etiquette. The task of every housewife is to thoroughly know all the features and take into account different nuances. But not everyone shines with knowledge in terms of decorating and table setting. This article is aimed at helping and helping out in any situation.

When starting a discussion of the many rules by which you set a table with your own hands, it is necessary to note the basic rules that are observed in any situation:

Dishes for serving food must be perfectly clean and dry.
The tablecloth deserves attention - it should be colorful and perfectly ironed.
The set of dishes should be absolutely the same for each guest.

Casual

Very often, serving at home is carried out according to the same principle. A minor change occurs if the occasion is festive. The rules for setting the table differ in each specific situation. Let's give some nuances.

For breakfast

A great idea to pamper your loved ones with a beautifully served breakfast on a day off. But you need to be prepared for the fact that this is not an easy event. Initially, we stock up on the following elements:

The table should be covered with a tablecloth that matches the style of the room. IN Lately Runners, which are a fabric strip of fabric, came into fashion. They do not cover the entire table, but occupy approximately a third of it.

The central position is occupied by a flat plate on which scrambled eggs are beautifully laid out. If you have porridge for breakfast, place a deep bowl on the plate. Bright patterns on dishes can lift your spirits.

Next is the line for cutlery. On the right is a knife, the blade of which always faces the plate. A tablespoon is placed next to it, followed by a teaspoon. Place a fork on the left side with the teeth facing up, followed by a napkin. On the right diagonally there is a coffee cup with saucer and spoon.

Next is the line for food, it is placed on the table in the following way: croutons, buns or sandwiches on a small saucer to the left diagonally slightly higher above the main plate, sugar in a beautiful sugar bowl, jam in a rosette (in both cases a spoon is provided). To raise a good mood, place flowers in a small vase.

For dinner

An indispensable attribute for setting the table for dinner at home is an elegant tablecloth. You will definitely need a couple of plates from the dishes, since several dishes are served for lunch. The set of plates consists of shallow and deep. The soup plate is placed on top of a flat one. A tureen is used to serve soup. She takes a place on the table not far from the hostess. In this case, it will be more convenient for her to pour food onto plates.

The cutlery is laid out according to the following principle: a knife and a soup spoon follow each other to the right of the plates, and a fork to the left.

If snacks are served on the table in dishes from which you are not supposed to eat, then you need to prepare special snack plates. The oil is served in a butter dish or in a small saucer. Definitely goes to him small knife, but with a wide blade.

A glass of wine is allowed during lunch. In this case, the bottle of drink is opened in advance and placed on the table.

For dinner

In this case, we will give an example of table setting for dinner for every day, which consists of an appetizer and one main course. You will need two plates, which are placed one on top of the other on the table. It is necessary to provide two forks on the left, and two knives on the right.

According to all the rules of etiquette, you need to start using those utensils that are located further from the plates.

for wine;
for champagne;
for water or juice.

Festive

The festive table setting in terms of the arrangement of dishes is completely consistent with those described above, but has features in terms of decor. For example, for New Year’s it is necessary to prepare elements appropriate for in this case. Festive table decorations are approached with imagination and creativity.

Let's imagine several ways to set the table for any holiday:

Napkins of the corresponding theme. With their help, the table decoration is given piquancy and an additional festive atmosphere. If you work on the napkins and fold them in a certain way, the effect will be completely different. You can add eye-catching napkin holders and rings to them. If there are none in the house, then you can put them in crystal glasses.

Holiday candles. With their help, romanticism and solemnity are ensured. Don't be afraid, candles look gorgeous on a holiday table for any occasion. Here you need to pay attention to the color of the candles. The selection should be such that they are in harmony with the tablecloth and dishes. The placement of candles on the table depends on the flight of fancy of the hostess.

Decorative figures. With the help of such elements you can strengthen festive look table. The figures are selected directly to the theme of the holiday.

On video: decoration and setting of the festive table.

Serving for two

Having a romantic dinner for two - what could be more pleasant? Even if we are talking about a married couple, a candlelight dinner will remind you of the most pleasant moments in family life.

The arrangement of the cutlery must be observed, but there must be elements on the table that fully emphasize the purpose of the dinner. When serving for two, the cutlery is arranged in such a way that the participants of the event are located opposite each other.

Serving for 4 persons

When decorating a table for 4 people, you should maintain everything general rules. But, you should pay attention to how to seat guests at the table. Participants in the meal should be seated either in pairs on opposite sides of the table, or one on each side.

Serving ideas

Although the basic rules of etiquette are the same in each case, with the help of certain nuances and techniques you can diversify the table decoration and divide it into certain categories.

Simple

You don’t have to spend a lot of money to have a beautifully decorated table. A simple table setting can be decorated with fairly ordinary dishes. If you have bright plates and glasses, you can get by with them. It’s not bad at all if there are colorful dishes on the table.

Recently, ensembles that have contrasting colors have become very popular. With such dishes, creating a mood is in some ways easier.

If the dishes in the house are simply white, then you get a classic serving option. It is imperative that all elements used must be combined, starting with the tablecloth and ending with napkins.

Beautiful

Beautiful table settings are provided for special events. For example, for the birthday of adults or children. As in other cases, you need to start with the tablecloth. For beautiful serving You need to select an original product. It’s good if there are several types of tablecloths in the house.

For beautiful composition you can play on the contrast. That is, if the tablecloth is dark, then we use light dishes and vice versa.

For real beautiful table can be achieved using serving accessories. Many people use paper products for decoration, but the effect will not be the same. It is necessary to use textiles that will definitely resonate with the decor of the tablecloth.

Many manufacturers boast luxurious sets of textiles for serving. You need to plan the quantity based on one per person. However, you shouldn’t give up paper napkins completely. They are also selected in a single ensemble with textiles.

Modern

Be that as it may, table decoration is an art. Ideas can be different and they will tell you how to serve beautifully modern table. But, you should always adhere to the basic requirements:

The table cannot exist separately from the interior of the room.
Proper modern table setting is sure to resonate with the latest trends of the times.
The dishes may have a non-standard shape or a modern design.
The reason for which lunch or dinner is organized is also taken into account.

Stylish

Table decoration in a certain style is done if a themed party is planned. The color, shape, texture of objects and the materials from which the dishes and accessories are made must be taken into account.

A variety of salad bowls, gravy boats, teapots and trays are assembled to suit the chosen style. Dishes are also selected in accordance with the stated style. They note that even familiar dish with the right dishes it can be presented in an original and stylish way. Therefore, ideas for stylish table setting and menu composition originate from the theme of the celebration.

Original

Sometimes the soul asks for an original table setting. In this case, everyone is needed traditional rules and start experimenting with everything that comes to hand. Change colors and texture. Contrasting plates placed on top of each other, as well as unusually folded napkins, look original.

Small decorative elements will also add originality. If it’s autumn outside, then try to display it on your table. For example, you can make toast according to the shape maple leaves. TO New Year's table, preparing Christmas trees and snowflakes.

Serving fruit on the holiday table

Before you start serving the table with fruit, you need to prepare small sharp knives for slicing. It would be a good idea to stock up on tools that allow you to cut out shaped elements.

Using bananas and apples, spray them first lemon juice. This will preserve their original appearance and prevent darkening.

A fruit plate will look more interesting if you decorate it with chocolate chips, powdered sugar or lemon or orange zest.

To decorate the plate, use nuts, mint leaves or flower petals.

Fruit should be served in a beautiful dish.

Very often, skewers are used to decorate a fruit plate.

An important point is the fact that only fresh fruits should be used for slicing. In this case, the dish will look beautiful for a long time.

You can place the fruit slices on a plate in different shapes. The most commonly used silhouettes are the firebird, butterfly, and tower. The children's dish is laid out in the shape of some fairy tale hero. For an anniversary, you can mark a significant date with fruits. Table setting at home, photos of which are presented below, will tell you options for decorating fruit slices.

On video: 5 life hacks on how to cut fruit beautifully.

Large dishes for table setting

A large dish in the design occupies the main place in the composition. All types of plates that are used during the feast must be placed on it. By appearance The serving dish may differ from the rest of the dishes; this step will add originality to the design of the feast.

A large plate can be made of more expensive materials: silver or dark porcelain, but it must be combined with the overall picture.

The dishes should be located at least 50 cm apart from each other, and 1 cm relative to the edge of the table. The stand plate is removed only before serving dessert.

Table setting with figures

Traditional and irreplaceable elements of table decor are various figures made from napkins, mini-figurines and candles. There are many design options, but most often the figures are selected in accordance with the theme of the holiday. It would also be correct to use vases with bouquets of flowers.

Glass table setting

The glass table is beautiful in itself. When serving it, using a tablecloth is not very convenient, since it will constantly slide and slide. We focus on some tips that will help you decorate a holiday table with a glass surface.

Textiles on the table in the form of napkins are a must. This will eliminate unpleasant sounds glass when using cutlery and utensils and discomfort when touching a cold glass surface.

It is worth focusing on the elegance and beauty of the serving. Textiles will help hide the part that is visible through the tabletop, that is, the knees and legs of guests. In addition to standard napkins, glass table top You can cover the tablecloth with a runner.

Finally, I would like to note some rules that have a certain meaning in serving:

If the meal is not finished, the cutlery is arranged in the following way: the handles are placed on the table, and the ends rest on the serving plate.

If there is a need to leave the table, and the process is not yet completed, then the cutlery is placed crosswise on top of the plate in this way: the fork’s tines point to the left, and the tip of the knife to the right.

In the case when the meal is finished and are ready for the next dish, the knife and fork are placed parallel to each other slightly to the right, approximately in the position of the clock hand on the numbers 4 and 5.

If you are finished with the soup, then place the spoon in the serving plate, which symbolizes your readiness to consume the next dish.

A napkin on a chair indicates that the guest has left for a while, and if it is left to the left of the plate, then the meal is over.

6 ways to fold paper napkins (1 video)

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Serving for special occasions differs from regular serving only in the use of themed accessories, the use of more expensive tableware and a larger number of cutlery compared to regular serving.

How to conveniently and correctly set the table

Good manners suggest avoiding excess cutlery located near the plate. More accurate adherence to etiquette would be the use of additional serving tables and separate serving of additional cutlery for dishes. Special fish forks, two-pronged lemon forks, cheese knives and sherbet or crab tongs only clutter the table. Except if crab or specialty fish is the main dish.

If you find yourself in the middle of a dozen spoons and forks placed to the right and left of the plate, simply use them in pairs, starting from the edge to the center. An excessive number of devices can also mean a hint of the brevity of the event. The table setting rules also allow this option. But usually, frankly speaking, an overabundance of cutlery indicates a shortage of waiters or a low class of service.

There are general rules for table setting

Guests must have all the same utensils.
Napkins are supplied with each appliance; there is an additional supply of napkins and towels, linen and paper.
Bread plates are included with each appliance.
A glass for water is required for each device and is located on the right in front of the plate.
An overabundance of cutlery and cramped spaces are unacceptable. festive table. It's better to put extra tables.
For desserts, special dishes, hot dishes, use additional serving tables.

Accommodation of guests

When organizing a celebration, the seating plan, decoration and menu should be thought out in advance and written down.

Each guest must have an invitation card with a number according to which he will take a place at the table. You can use business cards with the names of the guests, laid out on placemats or beautifully placed between the cutlery.

Using numbered spaces is more practical because finding a large written number that matches an invitation is easier than reading an intricately and beautifully written name. The comfort of guests is the main requirement for organizing special events.

Time to set the table

Many guides say that you should not set the table in advance. This does not mean that waiters should run around with cutlery, pushing guests aside. This means that you cannot start serving a few days in advance.

Tables must be fully set half an hour before the appointed time for receiving guests. What does the concept of “set tables” include?
Tables must be covered with tablecloths.
The decor must be placed and secured. Shuttlecocks, decorative garlands, themed decorations, bouquets in vases - all these elements of the celebration should be placed before the guests arrive.
Tables are numbered in a visible way.
Salt shakers, pepper shakers, and vinegar are conveniently placed in special stands at the rate of at least 1 salt shaker for 4 guests.
Bottles of water are placed. It is possible to place water next to each device.
Opposite everyone seat there should be stand plates. This creates the personal space of the guest. Arranging coaster plates will help avoid possible crowding. If it turns out that there are more guests than planned, the seating plan is changed and additional tables are placed.
Cards with guest numbers or names must be placed in front of each appliance.
After arranging the guest cards, cutlery is laid out.
Table knives lie on the right, with the blade facing the guest, forks are located on the left. If soup is served, the spoon for it is located to the right of the knives.
Arrange the glasses in advance. The optimal number of glasses is a glass for water, a glass for champagne or a wine glass, a glass for strong drinks. Glasses can be built in one line or in a semicircle.

These rules will help you avoid nervousness, fuss and enjoy the celebration to the fullest.

Plates of sliced bread can be set out a few minutes before entertaining. Bottles of wine in napkins and champagne in ice buckets can be served after guests have taken their seats.

Where did the remark come from that it is not advisable to set tables in advance? Mainly from books on etiquette of the century before last. They prepared in advance for special events, especially weddings. Wedding dresses and tablecloths were sewn and embroidered several years before the event. Therefore, starting to decorate the wedding table immediately after the engagement announcement, months before the celebration, seemed completely natural for the young bride. Ceremonial plates became covered with dust, tablecloths faded, silver became tarnished and was stolen.

Let's not go to extremes and prepare everything in advance.

Subtleties

Arrangement of cold appetizers.

Cold appetizers can be placed a few minutes before guests arrive. At large quantities invited, the same dishes must be exactly repeated for each table.
A serving fork for sausages, cheese, rolls and other small snacks will be conveniently placed directly in the dish.
It is more convenient to provide canapés with caviar with skewers inserted in advance.
Stuffed eggs, baskets, conveniently equipped with tongs.

Proper table setting involves the use of serving tables.

Soups, desserts, and specialties are conveniently served from serving tables. Also, tables are indispensable when changing dishes.

A prudent manager will take care of additional serving table, standing to the side, on which a supply of bread in baskets, towels, napkins, a number of plates and clean glasses will be placed if urgent replacement is required.

Have a nice holiday!

Sooner or later a situation may arise that best friend or a new potential partner will invite you to a posh restaurant to celebrate their next anniversary or sign an incredibly lucrative contract. For some people, such an invitation will not seem unusual, while others may simply panic before going out. What is the reason for such incomprehensible excitement? Many of us have been abroad, visited numerous restaurants, tasted a huge variety national dishes. It seems impossible to surprise us with anything. But, nevertheless, when it comes to going to a top-class restaurant, panic and incredible worries begin: how to behave, what to order, how to combine dishes with drinks, etc. But the worst thing is table setting in a restaurant - a powerful arsenal of plates, cutlery, glasses on the table. Which side should you approach from? Which fork should I grab? What a shame it would be if guests noticed your lack of education in restaurant etiquette! It's okay, everything can be fixed!

Introduction

The first question that arises when you are already at the table is: “What to do with this napkin beautifully folded into an original figure?” Yes, often when setting a table in a restaurant, napkins, the patterns of which can be very complex, are very frustrating to unwrap; they look like works of art. But still, take the napkin by the free corner, pull the edge, and it will unwind. Fold it in half and place it on your lap (do not push it into the collar or neckline of a lady's dress). This wipe is designed to keep crumbs and splashes from staining your clothes. You can get your mouth wet inside napkins, then the outer part will remain clean and will not spoil your weekend suit. Never use it to wipe off lipstick.

The principle of classic serving

The second stage is the desire to figure out what to do with all the cutlery and glasses? Don’t worry ahead of time: before serving the first course, the waiter will remove everything unnecessary. All that will remain is what you need for the meal. Table setting in a restaurant, the diagram of which is presented below, is not so difficult to remember. So:

There is a serving plate right in front of you, which serves as a stand for a hot dish;
most often at the beginning of the banquet there is a plate for appetizers on it;
to the left of the plates (in the direction from the guest) there is a table fork, a fish fork, a snack fork;
to the right of the plates there is a table knife, a fish knife, a snack knife, a table spoon;
above the plates there is a dessert fork (with the handle pointing to the left) and a dessert spoon (with the handle pointing to the right);
on the left above the plates there is a container for bread (pie plate) and a butter knife on it;
the right space above the plates is served with a glass for water, a glass for white wine, and a glass for red wine.

If you are further at a loss, remember: first take those utensils that lie on the edges, that is, farthest from the plate. Dessert utensils will be removed and removed later during dessert service.

Studying devices

In addition to classic serving devices, there are those that are used much less frequently. A video of table setting in a restaurant will clearly show how to use original cutlery.

Knives and forks

Spoons

There are also several types of spoons:

lettuce, having three small teeth at the end. Used to transfer salad from a common plate to a serving plate;
the pouring room (ladle) is used for pouring compotes, milk, jelly and, of course, soups;
The spoon for salt is very small, located in the salt shaker.

shoulder blades

caviar spatula – similar to a scoop, used for transferring chum or granular caviar from the caviar bowl to a plate;
meat and vegetable dishes require a rectangular spatula when transferring;
hot and cold dishes are transferred from a common plate to a portioned one using a shaped spatula;
for pate, use a small figured spatula;
For cakes and pastries, use a square figured spatula.

Forceps

Don't be alarmed, these are not the same forceps used in dental offices. These tongs are culinary tongs. Have you seen table settings like this in a restaurant? Pictures are included! There are:

snail tongs for holding the shell;
For baking use large pastry tongs;
For sugar, sweets, chocolate, small pastry tongs are used;
In order to crack the nuts, you need V-shaped tongs with nut indentations;
for ice you will need U-shaped tongs with serrated blades;
Asparagus tongs, offered for asparagus on the grill.

Hooks

Hooks are not used to catch fish, but to remove the snail from its shell.

Glasses on the table and their purpose

The number of glasses on the table depends on what drinks will be served during the feast. Classic version– glasses for white wine, red wine, a wine glass or a glass for water.

If you plan to serve a table in a restaurant for a banquet, there can be much more glasses. How to deal with them?

Glasses are served to the right of the plates from small to large, straight or in an arc. If there are a lot of glasses, then they are served in two rows so that large glasses do not cover small ones.

Here you don’t have to worry - the waiter will fill a certain glass with the desired drink. But, nevertheless, take note:

a small glass is intended for vodka or strong liqueur;
Madeira glass - slightly larger in size than vodka - used for Madeira, port and sherry;
champagne glass - “flute” (“flute”, “flute”) - tall, delicate, on a thin stem;
glass for white wine - the edges are narrowed, the stem is high and thin (so as not to heat the cool white wine with the heat of your hand). Add white wine frequently;
A glass for red wine is barrel-shaped, the stem is thicker and shorter. The glass is two-thirds full;
glass for cognac - “brandy snifter”, spherical, narrowed at the top. Fills to the bottom;
glass for whiskey - “whisky”, “old fashion” - served, if desired, with ice, water, soda;
martini glass - “martinka” - an inverted cone on a thin stem, vermouth and martini-type cocktails are served in it.

Do's and Don'ts in a Restaurant

Setting a table in a restaurant (example photo attached) is not all you need to learn regarding restaurant etiquette. There are other rules:

You cannot powder, put on makeup, or comb your hair at the table. To do this, they go to the ladies' room. You are only allowed to look in the mirror at the end of the meal.
You cannot persuade your table neighbor to drink or eat more.
Equipment that has fallen to the floor cannot be picked up. Pretend that nothing happened and don't hesitate to ask the waiter to bring others.
The knife is held exclusively in right hand, even if you are left-handed.
The spoon and fork are held parallel to the table on their way to the mouth.
The soup spoon does not fill to the brim.
It is not customary to tilt a plate of soup.
They do not eat bread with a fork, do not bite off a whole piece, and do not spread butter on a whole piece of bread. It is correct to break off a small piece with your hand above your plate.
The pate, caviar and butter are taken with a knife, placed on a plate, and only then spread on bread.
Fish bones should not be spat out onto the plate; they are discreetly taken out with your hand or a fork and placed on the edge of the plate.
The poultry meat is separated from the bone with a knife and eaten with a fork. It is indecent to gnaw on bones picked up by hand.
You can eat some dishes with your hands: asparagus, chicken tobacco.
The knife does not cut everything at once, but one by one.
It is not necessary to finish a dish or finish a glass of wine.
If you want to take a break to drink water, place your cutlery on the plate as you held it: fork with the handle to the left, knife with the handle to the right.
If you decide to take a break from eating, stack the cutlery on the plate crosswise.
Parallel stacked cutlery marks the end of the meal. In this case, the waiter will remove your plate.
A coffee or teaspoon is used to stir the sugar, then it should be placed on a saucer.
The drink you drink through a straw should not be sucked completely.
The napkin should be left unfolded on the right side of the plate at the end of the banquet.

That's all: the basic basics of restaurant etiquette have been covered. One thing remains: calmly, without a single worry, with good mood enter a prestigious restaurant and amaze those present at the table with your intelligence and education.