Beautiful table decoration for the holidays
Serving comes from French word servir - to serve. Setting is preparing the table before eating (for breakfast, lunch, dinner, festive feast, banquet, buffet, banquet-cocktail, tea ceremony). It includes the correct arrangement of items necessary for eating (tablecloths, dishes, cutlery). The purpose of serving is to create maximum convenience during the meal process, Have a good mood, expressions of attention and goodwill.
Table setting rules
Serving items must correspond to the compiled menu, be in harmony with both the shape of the table, tablecloth, napkins, and the interior of the room, must be selected in shape, texture and color, and reflect the thematic focus of the celebration, if any.
Serving must meet existing rules. In order to set the table correctly and beautifully, you need to know about the numerous serving items, what they are called and what they are intended for.
Before setting the table, you need to think through everything, show artistic taste, accuracy, and most importantly, a desire to please the guests. To create an atmosphere of solemnity and comfort, you will need beautiful dishes, a set necessary devices, snow-white or colored tablecloth. All this will not only guarantee a good appetite, but also a great mood.
Sequence of table setting
1. Tablecloth.
2. Plates.
3. Cutlery.
4. Glassware.
5. Napkins.
6. Spices.
7. Vases with flowers.
8. Cold snacks.
By following this sequence, you can quickly and correctly set the table: arrange numerous items without missing a single detail.
Before serving, glass and cutlery must be polished to a shine with a clean, dry towel or napkin.
For Defender of the Fatherland Day Serving can be more ascetic, using military-themed attributes.
A napkin folded in any of the above ways is placed on a snack plate for each guest. Instead of linen napkins, you can use paper ones.
Table setting. Photo
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Flowers on the festive table
Flowers are an integral part of table decoration. They enhance the thematic focus of the celebration, adding solemnity, severity or romance. When serving breakfast, flowers put you in a positive mood and fill you with energy for the coming day.
Vases with a small number of flowers are usually placed in the center of the table so that they do not obscure the guests and dishes. Flowers in baskets and large bouquets are not placed on the table, but placed in a specially designated place.
Table decoration with flowers. Photo
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You can decorate the table not only with flowers, but also beautiful bouquet from leaves, twigs of rowan and spruce. You can decorate the table and wildflowers, and ikebana in original vases, vases with floating flowers. All this will create an unforgettable holiday atmosphere.
Serving (from French. servir - serve) has the following meanings: preparing the table for breakfast, lunch, dinner; proper placement of dishes, cutlery, and table linen intended for these purposes on the table.
Basic requirements for table setting:
compliance with the type of service: breakfast, business lunch, lunch or dinner according to the custom-made menu;
aesthetic orientation (correspondence of the shape and size of the plates to the shape and size of the table, combining them with the color of the tablecloth and napkins, the forms of folding the latter);
coordination of serving items with the decorative design of the interior of the hall;
compliance of tableware with the range of dishes, snacks and drinks served;
reflection national characteristics and the thematic focus of the room or table.
There are two types of table setting: preliminary and additional. Preliminary is called serving, which is carried out when preparing the restaurant hall for service before the arrival of consumers, which significantly speeds up the service process and gives the hall solemnity and elegance.
Additional serving carried out in accordance with the accepted order and taking into account the range of dishes and drinks served.
Preliminary sorting of the table is carried out in the following sequence:
covering the table with a tablecloth;
serving with plates;
serving with cutlery,
serving with glassware;
laying out napkins;
arrangement of cutlery with spices, vases with flowers and other table accessories.
The specified sequence ensures quick serving and safety of the dishes Covering the table with a tablecloth is carried out as follows. First, the tablecloths, ironed and folded in four along the length, are laid out on the tables, then each one is unfolded and placed along the length of the table (Fig. 5, a). Take the edges of one of the sides with both hands (Fig. 5, b); the tablecloth is raised and lowered onto the tabletop with a sharp movement, as if shaking (Fig. 5, c). The air cushion formed between the unfolded tabletop and the tablecloth makes it possible to lay it in the desired position (Fig. 5, d). In this case, the central fold of the tablecloth should coincide with the center of the table (Fig. 5, d), the perpendicular fold should also run through the middle of the table.
When covering round and square tables, the edges of the tablecloth should fall equally on all sides of the table at least 25-30 cm from the edge of the tabletop, but not lower than the seat of the chair. The corners of the tablecloth should go down strictly along the table legs, covering them. When covering rectangular tables, the descent of the tablecloth from the ends increases to 35-40 cm.
It is not allowed to level the tablecloth by pulling the corners or stroking its surface with your hands. After covering the table with a tablecloth, the chairs (armchairs) are arranged, which is a guideline for the correct placement of plates on the table.
In Fig. Figure 6 shows a diagram of covering the tabletop with moulton, a tablecloth, a naperon, and arranging chairs. When setting a table with two small tablecloths, first cover the table with the tablecloth on the side opposite the entrance to the hall, then with the second tablecloth.
The tablecloth is replaced if a large stain has formed on it (Fig. 18). The waiter stands at the end of the table and pulls the tablecloth towards himself so that the opposite side is located along the edge of the table (a), then the tablecloth prepared for replacement is placed on the table, folded in four so that its middle is located at the bottom (b), the bottom the side of the clean tablecloth is lowered over the opposite edge of the table (c); Hold the middle edge of a clean tablecloth with your index and thumb, and with your middle finger
And ring fingers- the edges are stained. Gradually remove the dirty tablecloth and at the same time cover it with a clean one, moving towards you. The table top should not be exposed when replacing the tablecloth (d). Before changing the tablecloth, dishes and drinks are moved to the utility table. If the stain on the tablecloth is small, it should be squeezed out with a towel and covered with a napkin.
Utility tables, which are placed next to dining tables during service, are also covered with specially sewn tablecloths or large napkins.
Table setting with plates Depending on the type of service, table setting can begin with arranging serving, snack or pie plates. Plates (serving, snack plates) are placed on the tables strictly in the center of each chair (armchair) at a distance of 2 cm from the edge of the table, pie plates - 5-10 cm from the edge of the table and 5-10 cm to the left of the snack plates. The company logo on the plate should be located on the side opposite the edge of the table.
When setting a table with serving plates, the waiter takes a stack of each type of plate in his left hand and arranges them with his right hand. You can place a handbrake or a napkin folded in four on your left hand under a stack of plates. Each plate is pushed forward slightly with the thumb of the left hand, then with the right hand they are removed one by one and placed on the table. The table is set in the same way with snack plates, which are placed on serving racks. In both cases, the waiter moves clockwise (from right to left). Then the table is set with pie plates, holding the stack in the palm of the right hand, placing them on the table to the left with the left hand. At the same time, the waiter moves along the table from left to right.
Table setting with cutlery. After the preparatory work (wiping, polishing with a handbrake), the waiter lays out the cutlery on a medium tray covered with a napkin, or on a small dinner plate with a napkin folded in an envelope. The cutlery is placed on the tray in the order in which the table is served (Fig. 19). If the cutlery is placed on a plate, then table knives, snack knives, table and tea spoons are placed inside the envelope; Table and snack forks are placed under the folded corner of the napkin.
The table can be set with cutlery by holding it in a handle folded into an envelope, so that the cutlery is directed deep into it.
First, the table is set with knives and spoons, holding the handbrake in the left hand, then the table is set with forks, placing the handbrake with utensils in right hand. To the right of the plates (serving and snack bars), knives are laid out with the blade facing the plate at a distance of 2 cm from the edge of the table to the handle of the utensil in the following sequence: table knife, table spoon (for dinner), snack knife. To the left of the plate, lay out the forks, tines up, in the following order (from right to left): table forks, snack forks. The distance between the plate and the device, as well as between the devices, should be no more than 0.5 cm. All devices should be located on the table parallel to each other.
Table setting with glassware(Fig. 20). On a tray covered with a linen napkin, place wine glasses in the amount of 4 or more units (a). The waiter approaches the table and places a wine glass with his right hand along the axis of the serving or appetizer plate. This arrangement of glass or crystal is called centric. You can place the wine glass to the right of the plate at the line where its top edge intersects with the end of the first knife. This arrangement of glass or crystal is called right-handed. The distance between the plate and the wine glass should be 0.5 cm.
Table setting with glass can be done by hand, holding four wine glasses between the fingers of your left hand. by the legs with the containers down (the hand is turned palm up)(b). When setting a table with glass, the waiter moves clockwise with the tray, stops on the right side of the chair, takes the wine glass with his right hand by the stem, without touching the container, and places it on the table to the right.
Laying out napkins. A napkin is a mandatory table setting item. It should be well ironed and beautifully folded. The linen napkin should not be heavily starched. The most convenient to use is a semi-soft napkin. When folding napkins, take into account the possibility of folding them comfortably and simply so that when unfolded they do not look wrinkled.
When setting the table, the waiter places napkins on appetizer plates, and in the absence of the latter, on the table between the cutlery.
When serving consumers on a daily basis, paper napkins are sometimes included in table settings for breakfast or business lunch. Each napkin is beautifully folded and placed in vases, stands and directly on the table. Do not cut paper napkins into pieces and place them in vases and stands.
Arrangement of cutlery with spices. The waiter places a salt and pepper shaker on a small dinner plate covered with a linen napkin folded in an envelope, and an ashtray under the folded edge of the napkin and places the spice utensil closer to the center small table or along the axis, and the ashtray is closer to the edge of the table on the opposite side. In this case, the salt and pepper shaker should be placed in the right hand between the thumb, middle and index fingers, without touching their upper part. For a table for six or more people, two or more spice utensils are recommended. They are placed on the table asymmetrically on both sides behind the pie plates in line with the wine glasses. Often, devices with spices are placed on special stands. You can place bottles of vinegar next to them, vegetable oil and hot sauce.
The word "serving" comes from the French servir, which means to serve and has two meanings:
- Preparing the table for breakfast, lunch, dinner, tea (arranging dishes in a certain order),
- A set of items intended for this purpose (dishes, table linen, etc.).
Table setting is one of the main elements of the interior of the hall and has great importance to create a good mood among guests.
The main requirements for table setting at present are the following: simplicity, practicality, coordination with the interior of the room, and compliance with the food served. Along with this, much attention is paid to the aesthetic orientation of table setting: shape, color, design of dishes; the color of the tablecloth and napkins; compliance with its service theme, use of national characteristics, etc.
Table setting, as well as the whole process of serving guests, is ceremonial in nature and is distinguished by its many options, but it is based on general rules, which are determined by the national labor organization of service personnel, as well as the need to provide maximum convenience to consumers.
Basic rules for table setting
Table setting is carried out in a certain sequence: the table is covered with a tablecloth, then plates are placed, cutlery is laid out, glasses, napkins, and spice utensils (menage) are placed. Each serving element should have a specific place on the table.
Covering the table with a tablecloth. This operation is performed so that the ironed central seam of the tablecloth is located on the axis of the table and both sides of it are at the same level from the floor.
The edges of the tablecloth should fall equally on all sides by at least 25 cm, but not lower than the seat of the chair. A smaller descent gives the table an unaesthetic appearance, a larger one is inconvenient for those sitting. The corners of the tablecloth should go down along the table legs, covering them, and be at a distance of 35–40 cm from the floor.
When covering a table with two tablecloths, the first is laid on the far side of the table (in relation to the main entrance to the hall), the second is placed on top of the first with the side on which the edge was previously turned inward so that a straight line is formed.
Table setting with plates
Depending on the type of service, a small dining room, snack or dessert plate is placed opposite the guest’s chair. The distance from the plate to the edge of the table top should be approximately 2 cm. The emblem or design, if any, on the plate should be facing the guest.
At banquet serving The snack plate is placed on top of the shallow dining table. In this case, it is advisable to place a napkin between them, but so as not to cover the emblem.
The pie plate is placed on the left side of the main one (small dining room or snack bar) at a distance of 10–15 cm from it, depending on the number of cutlery (forks) to be placed later.
There are various options for placing a pie plate in relation to a small dining room or snack bar.
When placing the plate on the table, take it large and index fingers, which pull in one direction along the side, the remaining fingers only support it.
Table setting with cutlery. Cutlery is placed to the right and left of the central (small dining room, snack or dessert) plate: knives are placed on the right, with the blade facing the plate, forks on the left, teeth up.
Table setting begins with knives
They must be placed on the right side of the plate, placed in the direction from left to right: tablevyy, fish, snack bar. It is customary to place forks on the left side of the plate, placing them in the direction from right to left: table, fish, diner. The guest uses the cutlery in the reverse order while eating.
The butter knife is placed on the right side of the pie plate. The tablespoon is always placed on the right side, with the indentation facing up.
Dessert cutlery is placed behind the plate (small table or snack bar) in the following order (from the plate to the center of the table): knife, fork, spoon. When setting the table with a dessert plate, dessert utensils are placed to the left (fork) and to the right (knife) of it. Often, when serving, only one of the dessert utensils is placed or in pairs - a spoon and fork, a knife and a fork. The cutlery is placed at a short distance from the plate, and next to each other, but so that they do not touch.
The following guest places are served at a distance of 70–80 cm (from the center of the main plate).
Table setting with glasses
The glasses are placed in last resort, holding them by the leg or bottom edge. The glass that is placed first is called the main one. This is usually a water glass and can be placed centrally behind the plate or moved to the right until the top edge of the plate intersects the end of the first knife.
Then the remaining glasses are installed. In this case, there are three ways to arrange them: in length, in a semicircle and in a block, but with any of them you must adhere to next rule: lower glasses are placed in front of higher ones (the “organ pipes” principle). This makes pouring drinks easier.
Today there is a tendency to reduce the number of glasses. Even at the most formal dinners, one glass (universal) or two are placed - a glass for water and a glass for wine (universal). All subsequent glasses are served additionally, if necessary, with the corresponding dishes. Beer glasses are usually placed next to the appliances in homes, but in restaurants they are served only upon order.
Setting the table with napkins
Linen napkins are placed on a snack or dessert plate, paper napkins are placed in special stands and vases. It is possible to place a napkin on pie plate or directly on the tablecloth between cutlery (knife and fork). Various options folding napkins are shown in Figure 1.
1 – envelope, 2 – book, 3 – “into space”, 4 – cap, 5 – crown, 6 – umbrella, 7 – double crown, 8 – cap
Figure 1 - Options for folding napkins
Menage
Finally, salt, spices and seasonings are placed on the table. At mass service During the daytime, salt and pepper can be placed on the table. In other cases, it is recommended to add only salt when serving; other spices and seasonings are served with the appropriate dishes or at the request of consumers.
Characteristics of different types of table settings
Preliminary table setting. This is done before guests arrive. Daytime service (breakfast, lunch) includes a snack bar and pie plate, cutlery (knife and fork; knife, fork, spoon) cutlery, wine glass, linen napkin, and spice set.
In the evening (dinner), it is necessary to supplement the serving with snack utensils and remove the tablespoon. You can put dessert cutlery.
When setting the table for serving tea or coffee, the tea (coffee) saucer is placed to the right of the main plate at the level of its upper edge. The cup is placed on the saucer with the handle to the right. The tea (coffee) spoon is placed on the saucer to the right of the cup parallel to its handle.
Additional table setting. It is carried out at the time of serving guests after receiving an order for a particular dish. May include all utensils, utensils and drink glasses needed to serve custom-made meals.
Service methods
Depending on the number of serving guests, the class and equipment of catering establishments (restaurants, bars), various methods service. The most common are the French, English, American and Russian service methods. All methods of service use the labor of waiters.
French service.This type of service is common in haute cuisine restaurants, where it emphasizes the elegance of the service. French service is considered the most impressive and expensive in the world. A large dish with food laid out on it is shown to the guests. This takes into account visual perception a person of beautifully served food, which undoubtedly stimulates the appetite.
Approaching from the left side, the waiter places food from the dish onto the guests' plates. French view The service can be used both when serving individual guests and a large company.
English service(service from side table). In this method, the waiter places food on the guest's plate on a side table, then serves it from the right side. This type of service is labor intensive and is therefore only recommended for serving a limited number of guests (4-6).
American service.Food is prepared and plated directly in the kitchen. The waiters serve and place plates to the guests. This type is popular due to its simplicity and efficiency.
German service.The food is laid out on a large dish and placed on the table at an accessible distance from the guest so that he can serve himself.
Russian service. Food is served on a service platter. The waiter divides it into portions in front of the guests, then the guests themselves put these portions on plates.
Setting the table according to all existing rules 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. Actually exist certain rules on this score.
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. You place a butter knife on the pie plate. 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
Which one festive table no 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.
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 color range 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 location 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 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 present a large number of knives, forks and spoons, then start with 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. For alcoholic drinks your own dishes are provided, 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.