Performing traditional table settings. Rules for table setting at home - decor ideas for holidays, banquets, weddings and for every day

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

Sequence of table setting

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

Table setting begins with laying out a tablecloth on the table. It would seem, what could be simpler? Throw the tablecloth over the table - and it's done. 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. On pie plate you put down the butter knife. If first courses are intended to be served, a soup spoon is placed between the diner and the fish knives. If fish is not included on the holiday table, a tablespoon is placed instead of a fish spoon. To the left of the plates are forks corresponding to knives in the same order in which the knives are laid out: table, fish, diner.

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

Table setting: glasses, wine glasses, glasses

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

Table setting: napkins

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.

Every self-respecting housewife should know the basic rules of table setting etiquette. This is the art of arranging cutlery beautifully in accordance with the rules of good manners. Table setting has a rich history: each era had its own rules for table decoration, which changed over time. Of course, there are many subtleties and nuances, but it is not at all necessary to apply them all. Enough to know basic rules table setting.

General rules for table setting

A table set according to the rules of etiquette is always pleasing to the eye and is a pleasant place to spend time having a leisurely conversation. The basic serving rules are quite simple.

All cutlery must be perfectly clean. To achieve sparkling cleanliness, you need to wipe them with a damp, warm towel. Then wipe dry thoroughly.
Make sure that there are no smudges on the cutlery or utensils.
An important component of serving is the tablecloth. It must be perfectly ironed. You need to cover the table with it so that the edges lightly cover its legs. They should hang down by about 25-30 cm. There is no need to additionally cover the tablecloth with oilcloth, because this is not accepted by the rules of good manners.
The number of cutlery depends on the number of dishes that will be served at the table.
Appliances should be arranged the same way for each guest.

By following these basic rules, your table will always be decorated in accordance with etiquette.

Tablecloth on the table

A classic and win-win option is snow-white tablecloth . She always looks elegant and solemn.
However, there is no need to be afraid to experiment. It should be selected depending on the general color palette cutlery, interior and type of feast. But one thing Golden Rule yes: the tablecloth should be combined with curtains and upholstery.
Usually preference is given to light shades. But they can also be colored, plain or with a pattern. But the pattern should be located along the edge, because excessive variegation can distract the attention of guests. If you prefer a dark-colored tablecloth, then the cutlery should be a light shade.
Now big choice tablecloth shapes and materials, but usually choose it in a rectangular or triangular shape. It is best to choose one made from fabric, especially natural materials– it will add even more comfort to the feast. The size should be such that its edges can cover the table legs, and the ends should hang 25-30 cm, but not be lower than the level of the seats.

The tablecloth for table setting is laid out as follows: opened, taken by the ends on one side. Then it is lifted, shaken and sharply lowered down. This makes it easier to level it out. But you don’t need to stretch it too much and pull the corners.

If the surface is polished, then you should put oilcloth under the tablecloth. The main thing is that it is clean and well ironed.

Cutlery - layout diagram

To location cutlery According to etiquette, you need to approach it responsibly. There is no need to put all kinds of cutlery on the table. They must correspond to the holiday list of dishes. Cutlery is divided into individual (which each guest has) and auxiliary - they are needed in order to lay out dishes.

In table etiquette, it is customary to first place dishes made of earthenware or porcelain, then place the cutlery, and only then place glass or crystal.
Glasses and wine glasses should be placed holding them by the stem.
According to the rules of etiquette, the spoon and knife should be placed to the right of the plate, and the fork to the left.
You need to use utensils starting from the outer edge, changing them towards the plate as you change dishes.
The distance between the cutlery and the plate should be 0.5-1 cm.

The figure shows the location of cutlery. Of course, the set of forks, spoons and knives depends on what dishes will be served on the table. Glasses with wine glasses are also selected depending on the drinks.

Serving plates

There is an order in which the plates are laid out.

Snack plate - it is placed in front of each chair at a distance of approximately 2 cm from the edge.
Pie plate (bread) - it is customary to place it on the left side of the snack bar at a distance of 5-15 cm.
If you serve several dishes, then place a dining room under the snack bar.

It is the responsibility of the housewife to promptly replace the plates with clean ones.

Serving with napkins

They are an integral part of serving. Folding napkins beautifully is a real art. The more solemn the holiday, the more elegantly they can be folded.

The material is chosen depending on the type of feast. You can take it for a holiday cotton or linen e. They are usually intended to be placed on guests' laps.

If you decide to use paper, then they are removed under the right edge of the plate. Or they are placed in general availability.

Napkins can be any color, the main thing is that they are folded beautifully and neatly.

Spice utensils

They are usually placed on the festive table at the very end of the table setting. They are placed on special stands in the center of the table. So you can use small boards or saucers as stands. This must include a salt and pepper shaker, as well as additional mustard, vinegar, vegetable oil and other spices.

Drink glasses

You need to remember about the glasses when serving. They can be made from either glass or crystal. Small glasses are intended for stronger alcohol. Therefore, there should be a wine glass, a glass, a glass, and glasses on the table.

Selected depending on the color of the drink. For red wine they should be larger than for white wine. Champagne is served in special glasses. There are also special beer glasses. Vodka is usually served in glasses.

The following set of cutlery must be present on the table:

pie plate;
snack bar;
wine glass;
saucer;
coffee cup and saucer.

Bread can be served in a wicker basket, and butter can be served in a butter dish made of ceramic or porcelain - this way it retains its taste. Sausage and cold cuts are served in an elongated plate. Cheese is served in one piece on a porcelain board, with a knife for cutting cheese placed next to it.

The snack plate is placed opposite the center of the chair, and the pie plate is placed to the left of it. The knife is placed to the right of the snack plate, with the blade facing it. Fork - on the left side, tines up. The teaspoon is placed with the handle to the right, parallel to the table. Vases with flowers, napkins and utensils with spices are placed in the center.

How to serve lunch and dinner correctly

The dinner table is set in such a way that guests can be served conveniently and quickly. To do this, place the snack plate on a stand, with the pie plate on the left side. Cutlery is placed between them - a knife and a spoon on the right, and a table fork on the left. And in front of the cutlery is a wine glass.

Also, when setting the table for dinner, you should place a ladle with which to pour the soup. This must be done carefully so as not to stain the tablecloth. If you drip a little, you need to blot the stain with a napkin. The main thing is not to attract the attention of guests, so as not to disturb the calm flow of the conversation.

Dessert table setting

For serving dessert table It is permissible to choose a brighter tablecloth. Ideal option will use special tea set. It is customary to place beautiful lace napkins in the center of the table and under tea cups. Serving the sweet table holiday etiquette consists of the following cutlery:

cups and saucers (the cup must be turned with the handle to the right);
teaspoons (placed on a saucer, it is also permissible to place spoons behind the cup parallel to the table, with the handle on the right side);
small teapot;
a large kettle for boiling water;
Setting the table for dessert involves using a sugar bowl in which lump sugar is served along with tongs, or a special bowl;
a bowl for jam or preserves is placed on the left side;
lemon for tea is served on a special tray with a two-pronged fork for spreading;
The milk jug is placed on the pie plate on the guest's right side.
A plate for bread and sweets should be placed in front of each guest. Diagonally on the right side of it is a cup and saucer, and a teaspoon is placed next to it. A special spatula for serving the cake should be placed on the right side of the main plate.
The saucers are placed on the table, tea or coffee is poured into cups only when all the guests have taken their seats. Sweets are served on an elegant table: buns, pies with sweet filling, cakes, muffins, sweets and fruits. From alcoholic drinks Wine and liqueurs are acceptable.

For a youth group you can make a buffet table. It is served with a stack of plates (8-10 pieces in one stack). Cloth napkins are placed behind it. Glasses and wine glasses are placed next to the drinks. If the company has smoking people– Ashtrays are placed at the ends of the table.

Festive table setting

Serving banquet table helps create a festive mood. The main thing is not only to serve the dishes correctly, but also to decorate the table beautifully. Table setting for a banquet depends on what dishes are served at the holiday. But there are principles of classic holiday table design.

Chairs must be placed at a distance of 50 to 80 cm from each other so as not to violate the personal space of guests.
The tablecloth should be light shades, bright and dark colors better left for tea tables. Its edges should hang no more than 20-30 cm. To prevent the knocking of dishes from distracting guests from the conversation, oilcloth or oilcloth is laid under the tablecloth. soft cloth. But the main thing is that it is perfectly ironed and clean.

A napkin is placed on a serving plate and a plate intended for hot food is placed on it. A pie plate is placed on the left side of the snack plate so that they are on the same line. The serving plate should always remain in its place, and others can be replaced while dishes are being served.

There should be no more than 3 pairs of forks and spoons. To the right of the serving plate, place a soup spoon, a snack knife and a table knife, with the blade facing the plate, and the forks are placed on the left side. Only an oyster fork can be placed on the right. Place the forks with their tines up, and the spoons with their convex side on the table.
The principle of arrangement: the dish that is served first is the distant device.

Decor

Setting a festive table is also an opportunity to show your creative possibilities. You need to pay attention to decorative items - using flowers is a win-win option. Usually they are placed in the middle of the table - it can be a bouquet or composition.
It is important to consider the following nuances:

so that none of the guests are allergic to them;
the bouquet should not contain flowers with a strong aroma;
The vase with the bouquet must be placed at a distance from the cutlery.

On New Year or a romantic date, you can choose more original decoration table. On New Year's feast you can put a composition made from pine needle branches, Christmas decorations, tinsel. Candles are perfect for a romantic evening. On the table, the holiday atmosphere will be conveyed by objects in the form wedding rings, figurines of the bride and groom, doves.

You should be especially imaginative when decorating a table for a child’s birthday. Can be attached to the back of chairs Balloons, and a bright detail will be pictures from your favorite cartoons. It is important that all decorative elements are in the same style. They should not be too high so that guests can see each other. The main thing is not to overdo it with decoration, so that the table setting at the holiday and the decoration complement each other.

Depending on the interior and imagination, festive or dinner table can amaze guests with its sophistication. A additional elements table settings will give it brightness and originality. The listed design principles are not complicated and are an indicator of good taste.

Video: how to properly set the table

Table setting

Background

Table setting. This is a very difficult task. Once upon a time it served as a sign of coming from a difficult family. A symbol of a beautiful life, which gradually spread to ordinary houses. In some places it is still one of the important qualities of a hospitable and decent home. And who would refuse a beautifully decorated banquet? Thus, table setting is quite necessary thing if you want to impress your guests.

What was it like in the Middle Ages? Especially in the early Middle Ages? In fact, they didn’t know about table setting back then. Yes, they ate in a certain order, drank wine, lit candles and fireplaces. But how far the medieval feast was from the modern holiday is impossible to describe. We ate with our hands. They drank from rough goblets. If there were dishes, as a rule? it was made of clay or wood and rather rough. And then they ate from the recesses in the table. In addition, a major feast usually ended in a major drinking session. We slept side by side. The sewage could have just been poured nearby. Although this would be too much for the Middle Ages. In short, at the beginning of the Middle Ages little was known about customary manners. It was the wrong time and the wrong morals. And life is not so simple, but much more saturated with dangers. And in drunken fights at the table, they tried to avoid killings, otherwise all the feasters could be brought to justice. But, if there were more than seven guests, then it was possible to avoid responsibility, as this would border on the loss of noble persons, who often die in battles and tournaments, in duels and in confrontation with robbers. Not out of nobility, but in the Middle Ages there were enough people who preferred illegal and very bloody fishing.

Medieval decoration was ascetic. Dresses are much simpler. Even the ladies were far from the image of Madame Pompadour, for a completely objective reason - etiquette was just being formed at that time, and old traditions were partly being revived. Charles, nicknamed the Great, turned the feast into a ritual. He decided to revive the ancient traditions of the Romans and Greeks. During meals, he preferred to either listen to music or invite readers to read aloud. At the table there were servants, a manager and a steward. The hall was decorated. Carpets, candles, animal skins, simple furniture such as tables, benches - everything was ready for the holiday on demand. Spoons were not particularly popular, so they ate meat from knives and gold utensils. We drank wine. Dancers, singers, jesters entertained the guests. The owner himself usually did not skimp on gifts.

Since the 11th century, the presence of women as guests at a feast became acceptable, which contributed to a more civilized behavior of the guests. They began to use one dish and cup for two. The rule of not rushing in eating and drinking was added to etiquette. Do not wipe oily hands and cutlery on party clothes. It was possible, however, to absolutely freely use the edge of the tablecloth as a napkin. A salt shaker was added to the festive table. However, it was more often a rather guarded object. It was believed that poison could be added to salt, so the salt shaker was rarely used. In the 16th century, Europeans began to use knives and spoons. Later a fork was added, which was borrowed from the Venetians. The Venetians used a fork for eating, since the fruits were juicy, they should not stain their clothes - so they invented the fork for this purpose. But the conversation about the fork was not over. In France it was considered a normal five-fingered fork, quite short for that time. The clergy advocated for the restoration of the feasts of the past. Tablecloths and napkins firmly entered into everyday life, becoming commonplace for large feasts of the nobility. Gradually moving to small feudal lords. Yes, and to the people. Tureens and dishes made of silver and tin appeared. Porcelain was still expensive. It was supplied from China. Noble people could afford a lot. But porcelain was very expensive even for them. Therefore, the assumption arose that it would be nice to produce porcelain directly in Europe. Duke Ehrenfried Walter succeeded in this with his assistant Joachim Friedrich in 1707. Red clay and kaolin were used. Thus, the long-awaited invention of porcelain reached Europe.
1710 A porcelain manufactory arose in Meissen. But it was not possible to maintain the monopoly for long. The method of making porcelain is no longer a secret.
In 1781, England began to mass produce porcelain products. Coffee, tea, cocoa, chocolate - all this gave rise to special utensils for consumption.
In the 19th century. In Germany and Austria there is special style Biedermeier More precisely, it dates from 1818-1848. The round table is like the center of the salon. It is customary to decorate the table with a vase of flowers. Green decorations from ferns to palms take their place as part of the table setting.

In the 19th and early 20th centuries, the culture of feasts improved, lunch became shorter, and table speeches became fashionable. A variety of cutlery has been introduced. Table etiquette itself is becoming more diverse. Many cutlery is based on materials such as nickel, bronze, silver and gold - however, nickel silver and cupronickel remain. The napkins are folded in a certain way for greater aesthetics.
1855 Gas lighting appeared in America. Already in 1860, kerosene lamps occupied their niche. A little later they are replaced by incandescent lamps.
The current century combines the rationalization of work and time. After World War II, food and food culture are not Europeanized, but Americanized to a greater extent. Many rituals are abolished and simplified. Instead of round table- buffet table. All kinds of fast foods have firmly occupied their niche. For better or worse, simplifying food has not always been a qualitative success. The quantity was increasing. However, to this day there are connoisseurs and representatives of high society who prefer the old traditions in table setting. It's your choice what to use.

A few tips on setting the table and serving dishes correctly

1. The festive table must be covered with a cloth tablecloth, but if this is an ordinary family meal, then you can use oilcloth and small napkins (including paper ones).

2. Plates should be placed at a distance of 2 cm from the edge of the table.

3. Place the cutlery on the right side of the plates in such an order that the one that will be used first is the one on the far right. For those placed on the left, the leftmost one should be first.

4. The knife should be placed with the blade towards the plate, and the fork and spoon with the concave side up.

5. Place a glass for drinks in front of the knife edge, and a salad bowl to the left of the plate.

6. Place the folded napkin to the left of the plate or on the plate.

7. Salt shakers should be located close to each appliance, so it is recommended to place them on big table several small salt shakers.

8. The table can be decorated with low bouquets in small vases (the flowers should be alive and not crumbling).

9. When food is served, the dish is brought from the left side, holding it with the left hand, and the used dishes are collected from the right side (you cannot place the plates one on top of the other directly with the cutlery placed on them - then everything on the tray can crumble).

10. Drinks are poured from the right side, holding the bottle or jug with the right hand, into a glass standing on the table.

11. The soup is served in a soup bowl with a spoon, which is used to pour it, and the broth is served in special cups and eaten with a dessert spoon (average in size between a soup spoon and a tea spoon)

12. The hot appetizer is served on the dish in which it was prepared.

13. The meat is served cut into beautiful slices with a simply decorated side dish, salad or vegetables.

14. Fish, if it is not portioned, is served on a platter with a fork and spoon or spatula.

15. The butter is served on a dessert plate and small knife to it, and to the sliced cheese - a knife and spatula.

16. Bread is served on the table in slices in a basket with a napkin placed under it.
A set table should evoke appetite, not only at the beginning, but throughout the entire meal. Therefore, you need to make sure that the table is in order at all times, that empty dishes, dirty plates and cutlery are removed on time. You should also remove anything that is not needed for the next dish, such as the salt shaker before dessert.

WITH table setting for tea or coffee

When setting such a table, they use a coffee or tea set. For each guest, plates are placed under the pastry or cake a few centimeters from the edge of the table. On the right side, at a slight angle from the plate, a cup (handle on the right, parallel to the edge of the table) with a saucer is placed. The teaspoon is placed on the saucer behind the cup with the handle facing to the right. The cake fork or spoon should be to the right of the plate. If sandwiches, snack cakes, and savory pies are served during a coffee feast, then a dessert plate is placed for each guest, a fork for snacks is placed to the left of it, a fork for the cake is placed to the right, and a knife for snacks is placed behind it. Very often “evening tea” replaces light dinner. Then you can not just serve tea in cups, but place a samovar or kettle next to the hostess, and she will pour the tea herself. Vases with jam and sweets are placed in the center of the table, next to them are rusks with cookies, plates with thinly sliced lemon, carafes of juice, liqueurs, cream, and milk. You can serve dessert wine, cold meat, ham, etc.

WITH
Setting for an informal dinner with friends

First, set out a dinner plate on which you can put a napkin. On the left are a dinner fork and a salad fork, on the right are a dinner knife, a teaspoon and a soup spoon, in front of them are a wine glass and a water glass.

Serving for a formal dinner, for a large number of guests

ABOUT
Focusing on the center of the table, we place the central, first plate, on the right and left sides of which we will place the remaining items. Stepping back from the edge of the table 2-3 cm, place the dinner plates, then the snack plates on them. The distance between the plates of people sitting next to them should be 70-80 cm. To the left of the plate, place 2 forks - a large dinner fork and a smaller salad fork, with the horns facing up. There is a napkin behind the forks. The napkin can be on the right side, if there is no space on the left, the napkins can be placed in a fan, cap, or triangle on the salad plate. To the right of the plates are located: a dinner knife with the tip inward, the next one is a teaspoon, and the next one is a soup spoon. Next to the right is a cup and saucer (usually they are not placed on the table until dessert is announced). Glasses are placed higher on the right - at the very top for water, then for red wine, the last one for white. We place a cake fork and a dessert spoon in front of the plate, and a plate and a bread knife to the left in front of the forks and napkin. And before the whole set there is a card with the name of the guest.

Napkins

Napkins for table setting

A napkin (French “serviette”) is a handkerchief or soft piece of paper intended for wiping lips and hands during and after meals. The ancient Romans used it at the table. Nowadays, both paper and linen napkins are widely used.

D
To set a festive table, as a rule, linen napkins of the same color as the tablecloth are used. They should be well ironed and slightly starched. In order for napkins to look beautiful on the table, you need to learn how to fold them correctly and beautifully.

The simplest ways to fold napkins: in a triangle (Fig. 1, A), envelope (Fig. 1, b), rocket (Fig. 1, V), cone (Fig. 1, d), pipe (Fig. 1, e), pocket (Fig. 1, e).

Rice. 1. Methods for folding napkins

P
Let's get acquainted with a more complex method of folding napkins for the holiday table. Fold the napkin in half; the resulting half is folded again to form a square, which is then folded diagonally to form a triangle. Then fold its left and right corners and secure it as shown in Figure 2, A.

Rice. 2. Folding napkins for the holiday table

To diversify this method somewhat, bend the half obtained by folding the triangle forward, the left and right corners inward (Fig. 2, b).

A linen napkin can be shaped into a candle. First, it is folded into a square, which is then bent obliquely, then bent from the edge about 5 cm, rolled into a tube and its edges are secured (Fig. 2, c).

To liven up the table, you can put a fresh flower or a sprig of spruce or pine on each napkin.

For the everyday table, instead of fabric napkins, paper napkins are used, which are more economical. They can also be folded into a variety of fancy shapes.

Here, for example, is how to make a “peacock tail”. Two different sizes The napkins must be placed one on top of the other, folded into an “accordion” shape, bent in half and placed in a glass (Fig. 2, d).

You can make a “double candle” using two different sizes and colors of paper napkins. The napkins are placed one on top of the other, folded so that the small one is on the outside, and rolled (Fig. 2, d).

There are other more complex ways folding napkins. Paper napkins can be given different shape and patterns. To do this, fold it 4-5 times and cut out the edges with scissors, then make punctures in the form of patterns with an awl. The napkin will look much more beautiful.

Students should also be taught how to correctly and beautifully place napkins on the table. A folded napkin is placed near the device, you can put it on a pie plate. Napkins look beautiful when inserted in a cone into tall glasses, glasses, or placed in wicker, knitted, wooden, or metal rings.

Paper napkins are also used for serving baked goods. Pans with various portioned dishes (omelet, scrambled eggs) are also placed on them.

The sight of a beautifully and neatly set table arouses appetite, promotes better secretion of gastric juice and digestibility of food.

LANGUAGE OF CUTLERY

A well-mannered lady will never pick her teeth with a fork or put food into her mouth with a knife. Because he knows: with the help of cutlery, you can either eat culturally... or communicate with the waiter in the language of cutlery that he understands.

1. If you want to take a break from eating, place the knife and fork on the plate crosswise: the tines of the fork are facing down, the knife lies under the fork. This way the waiter will understand that it is too early to clear your plate. The position when the knife and fork lie on the edges of the plate has the same meaning; fork - tines down.

2. In the orderly rows of “piece of iron” canteens, as it turned out, there are individual owners: seafood cutlery, soup spoons, tea spoons and coffee spoons are invariably salted. As you can see in the picture, there are pairs of utensils for the second main hot course, snack bars and fish forks and knives, as well as a fork and spoon for spaghetti. Snail tweezers and a snail fork can also work together, but instead of a special thin one, a regular small snack fork can be used.

H. If you don’t like the dish and you want your plate to be removed, place the device crosswise. In this case, the fork should lie with its teeth up, and the knife should be on it.

4. You really liked the dish and would like to try another portion - then place the knife and fork crosswise: the tines of the fork are facing up, and the knife lies under the fork.

5. You can signal the end of the meal to the staff by placing the fork and knife parallel to each other so that their handles, like the hands of a round clock, point to “half past six.”

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.

Holiday is good mood, meeting with friends and family, having fun and, of course, a festive table with delicious and delicious dishes. Housewives try to prepare delicious and varied delicacies to please their households and guests. For the festive table, along with the taste of the prepared dishes, great importance has the correct and beautiful table setting, and table decoration. Beautifully decorated dishes and the use of various decorative attributes can make even an ordinary dinner unforgettable. And for a celebration, table setting is of great importance and can turn a feast into an aesthetic pleasure and create a special feeling of celebration.

Table setting is the correct arrangement of cutlery and dishes and decorative design, thanks to which you can create a cozy homely atmosphere or a pompous and elegant atmosphere corresponding to the celebration. The overall decoration of the table should be designed in general uniform style, not overloaded with extra canteens and decorative elements and correspond to the theme of the holiday.

For various celebrations, special decorative elements are used that indicate compliance with a specific holiday. All these elements refer to additional decoration that decorates the table and creates the overall mood. But there are basic components without which setting a festive table is impossible: cutlery, porcelain and glassware, textiles and paper products. These components should be correctly and conveniently placed on the table, creating a single harmonious style.