A full table setting will take up space but will draw guests' attention to such a sophisticated approach.

Basic rules for table setting - arrangement of plates, cutlery and glasses:

The art of serving is not so complicated! Read the commentary for each item below. All items in the photo, including a wonderful round table, from the French brand “Du Bout Du Monde”, serving napkins from the brand “Beauville”.

1. Plate.

The bottom plate (the so-called sub-plate) serves as a stand, and is removed only after dessert. The edge of the plate is placed flush with the edge of the table. Plates are placed on it for the dishes that you are going to serve and which will be used during meals. At the very bottom is a plate for the main course. A plate is placed on it for snacks or meals. The soup plate will stand even higher. Without a plate - the plate stands stand a centimeter from the edge of the table.

Instruments on the left.

The forks are located on the left. There is a simple rule, and it is not difficult to remember. For many changes, the cutlery is used from edge to plate, that is, first the outermost, left-hand fork is used, then the one next to it and closer to the plate. And so on. The outer fork is for snacks. Then, if necessary, a fish fork, and a meat fork is located at the plate itself.

3. Instruments on the right.

Here is a place for spoons and knives. The outermost one is a soup spoon. Then the appetizers. Further towards the plate are: an appetizer knife and a butcher knife. If necessary, place a fish knife between them.

Dessert cutlery.

Small spoons and forks for dessert are placed above the plate, perpendicular to the other cutlery. The handle of the fork points to the left, and the handle of the spoon points to the right.

5. Glasses and glasses are located at the top right of the plate. The order of construction is the one in which they will be used. In front is a glass for the first wine or other aperitif, diagonally - a glass for the second wine. Nearby on the right is a glass or glass for water. It will remain on the table all the time, but unnecessary wine glasses can be removed.

6. Bread plate.

On the left, next to each place, above the napkins and forks, there is a plate for bread. The butter knife is placed on the right edge of the plate with the blade to the left.

tip: when setting the table, start by arranging the plates and gradually add everything else.

Stages of table setting:

1. Lay an old white tablecloth or undyed felt on the table, which will help prevent stains from appearing on the table if water spills. In addition, this fabric will muffle the sounds of dishes, protect the table from hot plates, and the festive tablecloth will lie more smoothly.

2. Lay out a linen tablecloth. When choosing a tablecloth, remember the influence of colors: red and its shades increase appetite, while blue, on the contrary, mutes it. Make sure that the ends hang evenly and that the tablecloth lies flat and without wrinkles.

3.Remember, table settings need color selection. When organizing table decorations and selecting flowers, it is worth remembering that these decorations will always be in sight of guests, so they should not be too bright and pretentious. You should also avoid flowers with strong odor, as some guests may be sensitive to fragrances.

Artificial flowers were used here for decoration. It is best to place them, of course, not in plates, but next to glasses or add them to decorate napkins with rings...

4. Place mats under plates and placemats.

in the photo there is a French cotton tablecloth from Nice and place mats with an olive pattern.
Rugs are more of an additional decor; it is good to combine a plain tablecloth and brightly patterned rugs, or vice versa.
This table setting is bright and colorful; the richness of the pattern is appropriate here.

5.Place jugs of water.

6.If it will be served during lunch a large number of dishes, then place knives and forks for each of them, in the order of use. On the right side, towards the plate: a soup spoon, a fish knife, two table knives. On the left side, towards the plate: a fish fork, two table forks. A dessert spoon and a cheese knife are placed above the plate, with the handle turned to the right; underneath them is a dessert fork, the handle turned to the left.

7.Napkins are beautifully decorated and placed on a plate. Often they put some kind of sweet in the napkin to please the guest.

If you don't have napkin rings, that's okay. Use ribbons, cotton cord, scrap fabric, suede cord... If you don't have any, just fold the napkin into a pointed rectangle and place it on a plate.

8. Glasses and glasses are placed on the right side, near the soup spoon. They should all be placed close to each other, with the tallest glass being furthest from the guest.

Table setting rules
The word "serving" comes from the French servie, which means to serve, and has two meanings: preparing the table for breakfast, lunch, dinner, tea (arranging dishes in a certain order); a set of items intended for this purpose (dishes, etc.)
The basic requirements for table setting are the following: simplicity, practicality, coordination with the interior of the room, and compliance with the suspected food. Along with this, much attention is paid to the aesthetic orientation of table setting: shape, color, design of dishes, color of tablecloth and napkins, compliance with the thematic focus of the enterprise, use of national characteristics, etc.
Requirements for table setting are determined by the basic rules for the operation of public catering establishments. It can be preliminary and executive.
Preliminary table setting is carried out in the process of preparing the room for service and includes a minimum number of items that can be used in the subsequent execution of the order. These include: pie plates, wine glasses, spice utensils, cutlery (knife, fork, spoon), napkins.
Executive (full) serving is carried out by the waiter, as a rule, depending on the menu of the accepted order.
Table setting depends on many factors: the type, class and specialization of the enterprise, the nature of the service, the method and features of serving individual dishes, etc.
In this regard, they provide table settings for serving breakfast, lunch, dinner, tea, coffee, and banquets.
Table setting, as well as the process of serving consumers in general, is creative in nature and has many options, but it is based on general rules, which are determined by the rationality, scientific organization of waiters’ work, as well as the need to provide maximum convenience to consumers.
Many requirements for table setting are determined
Table setting is carried out in a certain sequence: the table is covered with a tablecloth, then plates are placed, cutlery is laid out, wine glasses, napkins, and spice utensils are placed. Each serving element should have a specific place on the table.
Covering the table with a tablecloth is done so that the ironed central seam of the tablecloth is located along the axis of the table and both sides of it are at the same level of the table. The edges of the tablecloth should fall at least 25-35 cm from the edge of the tabletop, but not lower than the seat of the chair. A smaller descent of the tablecloth gives the table an unesthetic appearance, while a larger slope is inconvenient for consumers.

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

Technique of work. The tablecloth is placed on the table from the side leading to the entrance to the hall. The waiter stands at the table with his back to the exit, unfolds it, leaving the tablecloth folded in four so that the edges hang evenly on the right and left sides. The center of the tablecloth and two free edges should be turned towards the waiter. The waiter takes the prepared tablecloth with both hands, grasping the upper edge with his thumb and forefinger and supporting the middle with the remaining fingers. Then he lifts the entire tablecloth and, holding it only by the top edge, points it forward and covers the end of the table. Holding the tablecloth between his thumb and forefinger, the waiter pulls it towards him across the table until the center fold aligns with the middle of the tabletop.
There is another technique: the waiter places the prepared tablecloth on the table, takes two of its four free corners (lying nearby) with his hands, shakes it vigorously and lowers it onto the tabletop.
A linen napkin is placed on a snack or dessert plate, paper napkins are placed in special stands or vases.
It is also possible to place napkins on a pie plate or directly on the tablecloth between cutlery (knife and fork). The different options for folding napkins are given below:

A small table, snack or dessert plate is placed exactly opposite the chair so that the distance from the plate to the edge of the tabletop is approximately 2 cm (Fig. 4, a). The logo should be on the side of the plate facing the middle of the table. When serving a banquet, the appetizer plate is placed on top of a small dining room. In this case, it is advisable to place a napkin between them, but so as not to cover the emblem (Fig. 4,b)
The pie plate is placed on the left side of the main one (small dining room or snack bar) at a distance of 5 - 10 cm, depending on the number of cutlery (forks) to be placed later. Various options for placing a pie plate in relation to a small or snack bar are possible (Fig. 4 c-f).
cutlery is placed to the right and left of the central (small table, snack, dessert) plate: knives are placed on the right with the blade facing it, forks are placed on the left with the teeth up. The waiter always starts setting the table with cutlery with a knife.

Knives must be placed on the right side of the plate, placing them in the direction from left to right: table, fish, snack (Fig. 5,a); It is customary to place forks on the left side of the plate, placing them in the direction from right to left: table, fish, snack (Fig. 5, b). The consumer uses the utensils in the reverse order while eating.
It is recommended to set the table with no more than three sets of cutlery. If necessary, the fourth set can be placed on a snack plate under a napkin (Fig. 5, d). The butter knife is placed on the right side of the pie plate (Fig. 5, e). The tablespoon is always placed on the right side, with the indentation facing up (Fig. 5, e)
Dessert cutlery is placed in front of the plate (small table or snack bar) in the following order (from the plate to the center of the table): knife, fork, spoon (Fig. 5, d). When setting the table with dessert plates, you can place dessert utensils to the left (fork) and to the right (knife, spoon) of it. Often, when serving, only one of the dessert utensils is placed (Fig. 5, a, b, f) or in pairs - a spoon and a fork, a knife and a fork (Fig. 5, e, c).
The cutlery is placed at a short distance from the plate, and next to each other, but so that they do not touch.
The wine glass can be placed in the center behind the plate or moved to the right to the line where the top edge of the plate intersects the end of the first knife.
At mass service During the daytime, salt and pepper can be placed on the table. In other cases, it is recommended to use only salt when setting the table; other spices and seasonings are served with the appropriate dishes or at the request of consumers.
Closed utensils for salt and spices are placed in the middle part of the table in special stands or on a pie plate. Salt and spices should be dry and easily pour out of salt and pepper shakers. The holes through which spices are poured must be firmly closed with special stoppers. When setting banquet tables, the opening of the salt and pepper shakers is placed on the tablecloth without stands. A spoon for spices is placed on each device.
To decorate the table, use fresh garden and wildflowers. They are placed in the center of the table in low vases of 3-5 pieces. in each. On some special occasions, cut flowers are laid out along the table in a path or 1-2 flowers are placed to the right of the knives near each place at the table.

Page content:




• Before serving
• Serving is the final stage of preparing the table for receiving guests.
• Use of utensils when serving and serving various dishes
• Serving a formal dinner
• Banquet table setting
• Types of table linen
• Casual serving
• Serving food at banquets - drinks, appetizers, soups, hot dishes, desserts
• Examples of banquet table setting
• Types of receptions - barbecue, lunch (lunch), brunch, cocktail
• Table setting and decoration in traditional national styles
• Arrangement of tables at a banquet - "herringbone" 1-3, "presidium" 1-7, "euro" 1-2
• Rules of behavior in the restaurant

Before serving

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

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

You should know the cleaning techniques:
So, when wiping glasses, take the stem of the glass with your left hand, wrap it with part of the towel, and use the rest of the towel to wipe the glass inside and out with your right hand.
When using this technique, great care must be taken not to break the glass.
A sparkling wine glass requires special attention as it is difficult to penetrate its pointed bottom. Therefore, first carefully insert one end of the towel into the glass, and then the rest of it. Do not blow on glassware or use used napkins for cleaning.
When wiping plates, grasp them with your left hand with the end of the towel, hold the rest of the towel with your right hand and wipe the plate, turning it.
Wiping forks, spoons and knives is carried out alternately. One end of the towel in left hand take a few forks, and the rest of the towel in right hand Wipe each device separately.

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

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

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

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

Better positionspare cutlery set,to replace all those that have become unusable.

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

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

When setting tables, they always placesalt And pepper.

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

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

Serving is the final stage
table preparation

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

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

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

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

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

When setting the table, a certain order is followed:
- first put earthenware or porcelain dishes,
- then place the devices
- and after that they put crystal or glass.
Glasses, wine glasses, shot glasses, when placed on the table, are held by the stem.

Table settings vary depending on the nature of the meal:
- breakfast,
- dinner
- or evening guest service.
Example of a complete table setting for an evening service:

In the center of each device there is a serving plate or a regular plate replacing it. The serving plate can be made of a different material than the entire service - for example, gilded and silver-plated, glass or dark porcelain, but it must be combined with it.

Place a plate of appetizer or soup on a serving plate. For puree soup, serve a soup plate, and for clear soups and broths, a cup.

For an appetizer or soup, place a small plate at the top left for bread, croutons and butter, and next to it a cup for rinsing your fingers. It will be needed if oysters, crayfish, lobster, asparagus or fruit are served. This cup is filled warm water by adding a lemon slice or mint leaf.

Next to the serving plate and a little higher, lay out all the forks, knives, and spoons that may be needed during meals.
Forks are placed on the left and knives on the right of the plate.
The last item on the plate is the one you need first.
The soup spoon, if there is no dessert on the menu, lies on top of the serving plate; if dessert is planned on the menu, it lies next to the first knife.

The glasses are located to the right and above the serving plate. The order here is the same as with cutlery: the glass farthest from the plate is used first.

After each dish, used dishes, glasses and cutlery are removed from the table.
Only the water glass is not removed during the entire feast.

Serving for different types meals:

For quick service during the day at lunch a placeholder plate is placed on the table and a snack bar on it, to the left of it is a pie plate, between them is a dinner fork, and to the right of the plate is a table knife and a spoon (table or dessert); The wine glass is placed in front, behind the table knife. There should also be a vase with paper napkins or linen napkins spices that are placed on snack plates. The distance from the edge of the table to the handles of the cutlery and the snack plate is 2 cm, and to the pie plate - 5 cm.
Snack or dinner plates are placed only when dishes are served in dishes from which it is not customary to eat.
During such a meal, it is allowed to use oilcloth on the table instead of a tablecloth or cover the tablecloth with film.

When setting the table for a leisurely lunch or dinner Place a snack plate exactly opposite the chair at a distance of 2 cm from the edge of the table, and to the left, 5-10 cm, a pie plate.
Between them, place a snack fork and a dinner fork, tines up, and to the right of the snack plate - two knives: a table knife and a dinner fork with the blade facing the plate. A wine glass is placed behind the appetizer plate to the right; Place a folded napkin on the plate.
Placed in the middle of the tablesalt And pepper.
There is also a place in the center of the tablevase with Flowers. If the table is set for four people, place it on the corner or on the side facing the aisle.ashtray.

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

Glasses

When purchasing glasses, consider: each drink has its own vessel.
So,red wine will give greater pleasure if served in a slightly convex glass, since the larger area of ​​contact between the drink and the air contributes to a more subtle and full development of the wine’s bouquet.
For white wine use glasses with a small bowl - thanks to frequent topping, the wine in such a glass will always be cool and fresh.
For champagne Tall glasses are preferable: in them the drink foams well, “plays” longer and does not run out of steam so quickly. In champagne bowls, on the contrary, its carbonation quickly evaporates.
To the glassesfor cognac or fortified wine The same applies to glasses for red wine: the large convexity of the vessel helps to reveal the bouquet and aroma of the drink.
The range of glasses can be extensive. But it’s better to get two sets: for everyday and for special occasions; or buy one (main) set, which will be replenished later.
When purchasing, you should pay attention to the fact that the glasses match the style of the dishes and other attributes of the table setting, and that they can be used for as long as possible.
You can diversify your stock with a variety of specialty glasses, such as rum glasses, goblets, rose wine glasses, beer mugs and glasses, etc.
All glasses can be washed in a washing machine, with the exception of crystal and gold-painted glasses.: They should be washed briefly by hand in a slightly warm water with the addition of a very small amount detergent. Then they must be immediately wiped and polished with a soft, lint-free towel.
NOTE. Crystal glass contains about 50% lead oxide, which easily dissolves (leaches) in hot water, and the surface of the cookware becomes dull.
Because lead oxide is poisonous, crystal dishes can only be used at infrequent holiday feasts and in no case should you leave food and drinks in them for a long time.

An indispensable detail when setting the table is linen napkins.
Depending on the nature of the meal, they are folded different ways, keeping in mind that the napkin can be easily unfolded to wipe your lips or place it on your lap.
Hygiene rules are also taken into account: the less your fingers touch the napkin, the better.

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

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

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

Using tableware for serving

For serving bread, toast, baked goods:

- with individual service - pie plates(diameter 175 mm);
- in group - bread bins, small dinner plates(diameter 240 mm).
In the absence of special bread vases, bread can be placed on a snack plate for home meals or during buffets and receptions.

To serve cold appetizers:

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

To serve first courses:

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 (capacity 500 ml, diameter 240 mm)- for serving soups in full portions; small table plates are necessarily used as substitutes for them;
deep plates for serving soups in half portions (300 ml capacity)- for soups; snack plates are used as substitutes;
soup bowls with lids for 4, 6, 8, 10 servings- used during maintenance family dinners(Recently, a clay pot for special dishes, which is served with a deep wooden spoon and placed on a placeholder plate, has also become widespread).

To serve second courses:

small dinner plates (diameter 240 mm)- for fish, meat, poultry, game, etc.;
round dishes (diameter 500 mm)- for poultry dishes, game, vegetable dishes, cauliflower, chicken cutlets, etc.; In these dishes, the food is brought and laid out on plates, which are used to set the table before serving the main courses.

To serve dessert (sweet dishes):

- for pudding, Guryev porridge, soufflé, etc.;
deep dessert plates (diameter 200 mm)- for strawberries and cream and other sweet dishes.

To serve hot drinks:

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

To serve facts and confections:

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

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

Serving an informal lunch

Usually the first course is placed on the table before the guests take their seats. Otherwise, the dinner napkin is on the shallow plate and not to the left of the forks as shown in the picture. The fish fork can be placed in three ways, one of which is shown in the picture. Ashtrays are also required.

The casual dining menu is not very strict. It may include only two dishes, but usually their number is limited to five.
Soup may not be served, especially if lunch begins with an appetizer.
On informal dinner soup is never served in traditional deep soup bowls (lambs, pots, etc. are used).

Salad is usually served along with an intermediate dish - it’s easier.
A special knife is used depending on the type of salad and whether cheese is served with it.

The salad can be served separately as a fourth course; it can also replace dessert, especially if served with it various varieties cheese.

At an informal dinner, dessert utensils can be placed on the table ahead of time by placing them in front of a shallow plate. Otherwise, they are brought on a dessert plate, or the hostess herself puts them on a dessert plate and gives them to the guests along with dessert.
When dessert is served in advance and the dessert utensils are on a filled plate, they are not rearranged. If the cutlery is on an empty dessert plate, on which there can be a bowl for rinsing fingers, the guest should place the dessert fork to the left and the dessert spoon to the right of the plate.

Left: How to serve dessert utensils to a guest: on a dessert plate there is a dessert fork and a dessert spoon, between them on a napkin and/or a small plate there is a bowl for rinsing fingers (a mandatory accessory for formal dinners and lunches).

Right: the guest lays out the dessert utensils as follows: a napkin and a bowl for rinsing the fingers are placed in front of the plate on the left, a fork is placed on the left, and a spoon is placed on the right of the dessert plate and wait for dessert to be served. At an informal dinner, you can serve black coffee in small cups along with dessert.

It is better if cutlery and other serving items are arranged radially on a round table.
The table should not be overloaded.
If the main table is not too large, then everything you need can be placed on additional tables.

In any case, it is more convenient to dine while sitting. The dinner table is set as usual, only small and serving plates are not placed.
All the necessary cutlery, ashtrays, salt shakers, pepper shakers, napkins, glasses for water and wine are placed on the table, a candelabra and flowers are placed, and in some cases, personalized cards are placed.
Guests fill their plates at the buffet counter and then take their assigned seats at the table.

Example of serving one place at the table

The dinner napkin is placed on a shallow plate before the guest takes his seat.
The usual number of glasses for a formal dinner is shown: for water, sherry (for the first course), red wine for meat, dessert wine.
Sometimes white wine is served with fish instead of sherry, or both. Sometimes only champagne is served throughout the meal.
Please note: the oyster fork is placed among the other forks, but there cannot be more than three forks on the table at the same time. In this case, the salad utensils will be served along with the food.
A real formal dining table does not have ashtrays. The butter plate is excluded.

Banquet table setting

1. Pie plate (used for serving bread, pies, croutons and other flour products)
2. Fish fork (used if fish dishes are expected to be served at the banquet)
3. Table fork (used when serving to serve main courses)
4. Place plate (remains on the table until the end of the banquet, all other plates are placed on it)
5. Plate 27cm (used for serving main courses)
6. Deep plate (used if the menu contains first courses)
7. A table knife (in the same way as a table fork is used when serving main courses)
8. Table spoon (needed when serving first courses)
9. Fish knife (used if serving fish dishes)
10. Snifter (cognac glass)
11. Red wine glass
12. White wine glass
13. Flute glass (champagne glass)

1. Serving items. Bar glass.

When setting the table, glass and crystal utensils are used to serve alcoholic beverages and other various drinks.
The technology for making glass is much simpler than crystal; glassware is cheaper and therefore recommended for use in everyday home practice, as well as at large-scale events, because this will significantly reduce all costs and risks.
Crystal dishes are usually used for special occasions - receptions, banquets high level.
The capacity of glasses used for serving depends on the strength of the drink: the stronger the drink, the smaller the capacity of the glass should be.
For water supply, without alcoholic drinks and some types of cocktails should use a highball glass.
There are 2 types of glasses for serving wine, the choice of which is determined by the color of the wine.
For red wine, you should use large glasses, this helps saturate the wine with oxygen and open up the bouquet. An example of such a glass is a 260 ml red wine glass.
White wine is poured into 2/3 glasses, smaller than for red, and chilled. An example of such a glass is a 210 ml white wine glass.
Champagne should be served in a flute champagne flute. It is narrowed towards the top, which allows the drink to remain carbonated.
There are also glasses for beer. They are expanded towards the center and on the stem. These glasses can also be used to serve various cocktails.
Vodka should be served in small 50 ml vodka glasses or in a shot glass.
Whiskey is served in a rocks glass, or as it is also called an old fashion glass. One thing to keep in mind is that the ice must be served separately using special ice tongs.
In order for your guests to truly enjoy skates and brandy, they must be served in a special glass for brandy and cognac - a snifter.
Don't forget about a glass bowl for serving desserts, a jug and a fruit bowl.

Red wine glass 260 ml.
White wine glass 210 ml.
Flute champagne glass 190 ml.
Beer glass 300 ml.
Vodka glass 50 ml.
Glass of Rocks Old Fashioned 250 ml.
Highball glass 300 ml.
Snifter glass 390 ml.
Jug 1 l.

2. Serving items. Table porcelain.

All personal plates used today for table setting are divided into deep and shallow. Deep plates Ø 22.5 cm are used for serving hot and cold seasoning soups (cabbage soup, borscht, okroshka, etc.).
Small plates for table setting are distinguished by great variety.
There are small table plates for main courses O 25 cm, appetizer or dessert plates O 21 cm (for cold and hot appetizers), pie plates O 16 cm (for serving bread, rolls, toast).
Snack plates can also be used as dessert plates (for desserts: fresh and canned fruit, puddings).
What plates will be served for table service depends on the menu. For breakfast, when the number of dishes is small, usually only one snack plate is placed.
For lunch and dinner, serving is more complicated: two or three small plates, placed one on top of the other in order of decreasing diameter, starting with a substitution plate O 30.5 cm plus a deep plate for first courses, which is served after the appetizers are eaten.
There is also a special group of dishes for serving the table with common dishes, such as cold appetizers, salads, cold cuts, etc.
For serving cheese, meat and fish. To serve soup correctly sometimes you have to rack your brains, because... There are quite a lot of guests, and the soup must be served hot.
A porcelain tureen with a capacity of 3 liters will help to cope with this situation; this is about 8-10 servings.
Place the tureen with soup on the table, and serve from it into personal plates - the soup will remain hot, and the guests will be satisfied with the level of service.
When serving hot drinks - tea, coffee, cocoa, etc., utensils should be used in accordance with their intended purpose.
To serve tea, you should use a teapot, tea pairs - a tea cup and saucer. To serve coffee, a creamer, a coffee steamer.

Deep plate O 22.5 cm.
Stand plate Ø 30.5 cm.
Pie plate O 16 cm.
Oval dish.
Tureen 3 l.
Tea pair 0.22 l.
Milk jug 0.3 l.
Egg stand.

3. Serving items. Cutlery.

Basic cutlery is divided into tableware, dessert, tea and coffee cutlery.
A distinctive feature of the objects in each group is their size.







Table knife.
Table fork.
Dinner spoon.
Fish knife.
Meat knife.
Lemon fork.

Dessert cutlery
Among tableware, dessert and tea/coffee cutlery, cutlery is the largest. All devices are considered personal items.
A table fork designed for table setting in almost every occasion.
A table knife can also be considered a must.
To use seasoning soups from deep plates, use a tablespoon.
Etiquette rules require the use of a separate knife for meat, with a pointed end and sharp teeth, and a separate, curved triangular table knife for fish.
A similar rule applies to forks: there are many various types special utensils - a lemon fork, a three-pronged fish fork, snail forks, etc.
Time takes its toll, and the scope of application of these devices goes far beyond the rules of etiquette, which prescribe the use of cutlery for eating hot meat dishes with side dishes, which are eaten from small table dishes for hot dishes. They are often used for serving common dishes, as serving utensils, and even for serving original appetizers at buffets and other types of receptions.

Dessert fork.
Dessert knife.
Dessert spoon.

Serving utensils
Very important for serving common dishes and setting tables. For example, a ladle is used to serve soups from a common dish onto personal plates. The ladle is also useful for serving punches and other drinks.
When there are a large number of different snacks on the table, guests have the problem of serving dishes from a common dish to a personal plate.
To serve cold appetizers, a serving fork, a serving knife and a serving spoon will help.
For fresh vegetable salads, use a salad serving spoon.
For personal serving, or serving on a personal plate from a common dish of fish dishes, you should use a fish serving fork and a fish serving knife.
Very often, various sauces are served with dishes. In this case, a sauce spoon will help.
When serving desserts, you may need a cake spatula and cake tongs, which can also be used at buffets and coffee breaks to serve baked goods.
To serve bread, special bread tongs are provided, which can be used for other needs if necessary.
There are special ice tongs that should be used when serving spirits.

Serving spoon for salad.
Serving fork.
Spoon for sauce.
Cake tongs.
Cake spatula.

Tea and coffee utensils
Tea and coffee utensils (these are the smallest in size) are used to set tables when serving hot drinks.
Before you start drinking from a cup, a teaspoon should be placed on a saucer; the same rule applies to a coffee spoon.
To put sugar from a porcelain sugar bowl into a cup, you need to use sugar tongs.

Teaspoon.
Coffee spoon.

Table linen
Table linen includes rectangular tablecloths, buffet skirts, textile napkins, table covers, chair covers, and tablecloths for round tables.
A tablecloth is one of the main elements of table setting, but not only its decoration, as many believe. Each table setting item has its own meaning and function. The tablecloth combines three. Firstly, it is aesthetic - a tablecloth gives the table a presentable appearance and fashionability. Secondly, the tablecloth reduces the sound of plates and cutlery hitting the tabletop. Thirdly, it improves the grip of the plates and the table.
The sizes of tablecloths depend on what table they will be used for and for what purpose. For example, if you need a tablecloth for a rectangular buffet table measuring 1.8x0.8x0.75 m, where 0.75 is the height of the table, you need a tablecloth that will cover the tabletop, and it is not necessary that it completely cover the legs, i.e. To. they will be covered with a buffet skirt.
Let's do the math: the length should be > 1.8 m, width > 0.8 m. It is advisable that the tablecloth hangs a little (about 30 cm), so we will use a rectangular tablecloth 2.4 x 1.8 m.
If you decide to place your guests at a rectangular table of the same size, then you should choose a tablecloth that completely covers the table. Let's add up the lengths of all sides and heights.
We get 0.75 + 0.8 + 0.75 - width, 0.75 + 1.8 + 0.75 - length.
Thus, we get a rectangular tablecloth 3.2x2.3 m.
If the tablecloth is strictly rectangular, then the corners will puff up, but manufacturers should take care of this first. The professional cut allows the tablecloth to lie perfectly on the table, covering it to the floor on all sides.
Tablecloths for round tables must also have round shape to optimally fit the table and look like the main detail of the table decoration.
The tablecloth must be made of professional restaurant fabric that will hold its shape and also retain its original color and other original characteristics.
One of the biggest difficulties for manufacturers of round tablecloths, especially large diameters, such as a round tablecloth O 3.3 m for a round table O 1.8 m. The difficulty is to make such a large tablecloth without a seam in the middle, which is exactly what a tablecloth should be if it claims to be a quality product. A tablecloth of this size will completely cover the table to the floor.
Recently, there has been a trend of using buffet skirts to decorate round tables. This is not entirely correct. By using a large tablecloth, you will avoid unnecessary costs associated with using a buffet skirt and benefit from the aesthetic perception of the final result.
When choosing the color of a tablecloth, you need to rely on the occasion for which the table is being set, the location and format of the event. Conservative white color is at the same time the most universal. Suitable for almost any occasion. Recently, warmer tones have been increasingly used - beige, cream, Ivory etc. But olive, pistachio colors. Bright colors are also suitable for certain occasions.
One of the main criteria when choosing a color should be the combination of dishes and textiles; if there is no harmony, guests may think about the taste of the host.
Often, when setting the table, a table top is used. This is very convenient, because... it will prevent the tablecloth from getting dirty and increase its service life. Also, the use of a naperon allows you to combine colors to create a special atmosphere.
A buffet skirt is used to create buffet areas. Often one table is not enough to serve all menu items. In these cases, the tables are composed and in order to visually present them as a single whole, a buffet skirt is attached along the edges of the table. This way you can combine any number of tables.
At the beginning of the 21st century, a new participant appears in table setting - a chair cover (we are talking about table setting at a banquet).
The covers must fit perfectly on the chair. The chair legs should be covered and the fabric should not be visible. Depending on the cut, the cover fits. It can completely follow the contours of the chair, or it can have a free shape with elegant folds.
Table napkins appeared in most European countries during the Middle Ages. Before that, instead of them, they used either their own sleeves or the ends of the tablecloth, hanging down to the floor. Woven napkins, as a rule, come complete with the tablecloth, harmonizing with it in color and material. Napkins in the same color as the tablecloth will look better if their fabric is thinner than the tablecloth's fabric. If the napkins are slightly different from the tablecloth, the material may be the same.
The size of table napkins can be different: napkins 32x32 cm and smaller sizes are used for breakfast, and napkins from 40x40 to 60x60 cm are more suitable for lunch and dinner.
Napkins should be starched immediately before use: do not store them in this form in the closet to avoid the formation of creases.
Table etiquette at the beginning of the century required placing a napkin in the collar of one's clothes, while modern rules of table etiquette require placing it on one's lap (a napkin is placed in the collar only for small children).
During breakfast, the napkin is placed on the lap in a straightened form.
During lunch - folded in half, folded towards you.
To wipe your fingers, you need to fold the napkin in half and take it with the fingertips of both hands.
To avoid tearing the paper napkin, you need to make movements only with your fingers.
Wrinkle up the used paper napkin and place it under the plate.
When you finish eating, place all dirty napkins on a plate along with the used utensils.

The tablecloth is rectangular.
Cream table napkin.
Buffet skirt.
The tablecloth is round.
Chair cover.
The tape for the cover is blue.
Round tablecloth to the floor.
Universal black case.
The tablecloth is golden.
Golden buffet skirt.
Universal red case.
Blue buffet skirt.
Rectangular tablecloth to the floor.

Casual serving

One of the options for everyday serving.
The table is covered with a tablecloth.
The plates are placed at the same distance, the cutlery is placed in the same way as on the festive table. A bread box with thinly sliced ​​bread is placed in the middle of the table, next to it is a bowl of seasonings.
Cloth napkins are placed to the right of the plate, next to the spoon and knife. Napkins can also be placed in rings.
There are certain rules for setting the table.
First of all, the dishes on the table must be located in a straight line.
All devices are located at hand; those items that will be needed earlier are located further from the plate, where it is more convenient to take them.
Knives are placed to the right of the main plate with the blade facing it, forks are placed to the left, with the tip up, so as not to spoil the tablecloth.
The fish knife should be to the right of the roast knife.
If appetizers are served before the fish or roast, then they also need a fork and knife, slightly smaller than for the roast.
In accordance with the order in which the dishes are served, they are the most extreme, i.e. are farthest from the plate.
There are never more than three pairs of knives and forks on the table.
Knives and forks are placed at a distance of 1 cm from each other.
Spoons are placed on the table with the convex side down.
The soup and dessert spoons behind the plate should lie parallel to the edge of the table, with their handles pointing to the right.
The soup spoon can be placed to the right of the plate next to the knife (to the right of the latter).
All dishes that are not served in portions are served with a spoon, fork, scoop, tweezers, etc.
Butter is served with a special knife in the same way as salt and mustard - with appropriate spoons.
Dishes with side dishes and roasts are served with a spoon and fork. If the household does not have the appropriate appliances, ordinary ones are used instead.
The place of the glass is on the right, behind the device.
The beer glass is placed on a metal, glass or plastic stand, which is designed to protect the tablecloth from beer foam.
For fruit drink, juice or lemonade, either special narrow, so-called lemonade glasses, or tulip-shaped glasses are served.
The glasses are also placed on the right in a row or in a semicircle. It is only important that they are arranged in accordance with the order in which the drinks are consumed, i.e. the glass that will be needed first should be on the far right, etc.

Wine glasses are chosen according to the type of wine.
For sweet and dessert wines - tulip-shaped on a stem, for red ones - also tulip-shaped, but larger in size and with a wider top part.
A white wine glass should be even larger and have a higher stem. The tallest glass is for champagne. In general, the stronger the drink, the smaller the glass. Therefore, vodka and liqueurs are offered in small glasses. Cognac is usually poured into large glasses that taper towards the top. Pour cognac to the very bottom. Vodka glasses can be either thick-walled without a stem or thin-walled with stems. If they are without legs, then there should be small napkins under them.

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

1. Guests must have all the same utensils.
2. Napkins are supplied with each appliance; there is an additional supply of napkins and towels, linen and paper.
3. Bread plates are included with each appliance.
4. A glass for water is required for each device and is located on the right in front of the plate.
5. An overabundance of cutlery and crowding at the festive table is unacceptable. It's better to put extra tables.
6. 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.

1. Tables must be fully set half an hour before the appointed time for receiving guests. What does the concept of “set tables” include?
2. Tables must be covered with tablecloths.
3. 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.
4. Tables are numbered in a visible way.
5. Salt shakers, pepper shakers, and vinegar are conveniently placed in special stands at the rate of at least 1 salt shaker for 4 guests.
6. Bottles of water are placed. It is possible to place water next to each device.
7. 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.
8. Cards with guest numbers or names must be placed in front of each appliance.
9. After arranging the guest cards, cutlery is laid out.
10. 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.
11. 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. If there are a large number of guests, 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!

The rules for setting the table are not just about preparing it for breakfast, lunch, dinner or tea. This is a kind of art that depends more on the taste of the person setting the table, and not on his financial means.

The aesthetics of the table depends on the tablecloth, napkins, cutlery, dishes, flower arrangements present on the table, as well as on the overall harmony with the interior of the room, its colors and style.

In addition, the table setting rules have the following requirements: compliance with the type and occasion of the feast, combination with the menu and correct arrangement of serving items.

There is a certain sequence of actions that helps to quickly and correctly arrange numerous serving items.

First, cover the table with a tablecloth, which must be spotlessly clean and ironed. It is desirable that the ends of the tablecloth hang evenly from all sides of the table by about 25-30 cm, and the corners of the tablecloth should cover the legs of the table.

After this, the plates are placed. It is recommended not only to wash and wipe them well, but even to polish them until they shine with a towel or napkin. The snack plate should be placed strictly opposite each chair at a distance of about 2 cm from the edge of the table. A pie plate is placed at a distance of 5-15 cm to the left of the snack plate. In this case, the center of the plates should be on the same line. Depending on the type and occasion of the feast, there may be several plates. In such cases, small dinner plates are placed under the appetizer plates, and the pie plate (bread plate) can be placed so that the edges of the plates farthest from the edge of the table are in line with the small dinner plate.

Serving examples for a two-course menu.
A deep plate is used for the main course. The dessert plate is served later as needed. Cutlery is arranged in such a way as to avoid confusion in its use: the knife and fork lie next to the main dish and, accordingly, are intended for it. The dessert spoon lies behind the plate with the handle facing to the right. If wine is served, then on the right behind the knife there is a corresponding glass for white or red wine. If several drinks are served (beer, juices, water), the remaining glasses should be placed in the same place.

In this case, a deep plate intended for spaghetti sits on a large stand. A bread plate is a must with Italian dishes. Spaghetti is eaten with a spoon and fork, so the knife is replaced with an appropriate utensil, the dessert spoon lies in the same way as in the previous case, and the butter knife lies on the bread plate. Water is always served with Italian dishes, so a glass of water (mineral, for example) should be in the first position, closer to the dish. The wine glass is located on the top left behind the water glass.

Cutlery is laid out immediately after arranging the plates. If there are a large number of knives, forks and spoons, then start with the cutlery for the main course. Knives are placed on the right side, blade towards the plate, forks - on the left side, tip up. The soup spoon is placed with its spout up, next to the knife. If the menu includes several dishes that require the use of separate appliances, proceed as follows. A table knife is placed closest to the plate, next to it to the right is a fish knife, and last is a snack knife. By the way, if you serve butter with bread, then place a small butter knife on the bread plate (or pie plate), which should be located to the left of the fork. If soup is served, the soup spoon is placed between the snack knife and the fish knife. It can be used instead of a fish knife if a fish dish is not provided. On the left side of the plates there are forks corresponding to the knives - table, fish, diner. The distance between the devices should be slightly less than 1 cm, as well as the distance between the plate and the devices. The ends of the cutlery handles, as well as the plates, should be 2 cm from the edge of the table.

Now it’s the turn of glass (crystal) dishes. Each drink has its own serving item. If it is intended to serve only water, then a wine glass or glass is placed behind each plate, in the center or slightly to the right. It should be located at the intersection of the top edge of the plate with the end of the first knife. If kvass or fruit drink is served instead of water, then instead of a wine glass a mug is placed, with the handle facing the right. Alcoholic drinks are provided with their own dishes, which are placed next to the wine glass, to the right of it. When there are several items for drinks, the wine glass is moved to the left of the center of the plate, and next to it, to the right, the rest of the items are lined up on the same line. But it is not customary to place more than three items in one row. At full serving drink items are arranged in two rows. The distance between objects should be at least 0.5-1 cm.

Serving examples for a four-course menu.
There is a deep plate and a soup cup on a stand. The soup spoon lies on the right along the outer edge, then the knife and fork for appetizers. The knife and fork for the main course lie next to the plate. Remember, guests always start eating with cutlery that lies on the outer edge, and then take cutlery towards the plates as they change dishes. Next: the dessert spoon is placed behind the plate. A glass of white wine, which is supposed to be used for appetizers, is located on the top right behind the soup spoon. If water is served, the glass for it is placed on the left behind the glass for wine. And finally, the red wine glass for the main course is placed in a straight line above the other glasses.

A soup plate and a deep plate stand on a stand. Next to the left, just above the forks, is a plate for bread. The cutlery is located as follows: the soup spoon is on the right next to the fish knife, the fish fork is on the outer left edge, and for the main dish, the corresponding fork and knife are located near the plate. Small knife for butter and a snack lies on a pie plate. Dessert utensils lie above the plates: the fork is with the handle to the left, the spoon is with the handle to the right. Glasses are placed in the following sequence from the soup spoon to the right and up: for white wine for appetizers, a glass for water and a glass for red wine for the main course.

A napkin is an indispensable attribute of table setting, which is laid out immediately after placing glassware (crystal) on the table. There are many ways to roll napkins, both simple and requiring some skill. Folded napkins are placed on each guest's appetizer plate. In some cases, linen napkins can be replaced with paper ones.

The final chord of table setting is the arrangement of cutlery with spices, vases with flowers and other decorative elements. Utensils with salt and pepper are placed in the middle part of the table on special stands. If there is a need for it, the device with mustard is placed nearby. You can also place bottles of vinegar, vegetable oil or hot sauces next to the spices.

And, of course, only flowers will add a festive touch to the table. Plants must be spotlessly clean; petals, leaves and pollen must not be allowed to fall onto the table. Flowers can be placed on the table in any flat dish or low vases so that the bouquets do not obscure the people sitting at the table or the dishes for which the setting was carefully selected.

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