How to properly arrange cutlery on the table. How to properly arrange cutlery

Almost anyone can set the table correctly. It all depends on Money and on a person's taste. Therefore, table setting can safely be called an art. It is very important to choose the right composition so that the color scheme of the interior style is in harmony with the room. In addition, there are rules for serving cutlery, which, depending on the type of feast and menu, will teach anyone to set the table beautifully and correctly.

Rules for serving cutlery

Tablecloth

First, the table is covered with an ironed and clean tablecloth. The ends of the tablecloth should hang evenly on all sides of the table; it is advisable that its corners cover all the legs of the table.

Dishes

Then the plates are placed. They must be wiped until shiny with a napkin or towel.

The snack plate should be placed strictly opposite each chair, about two centimeters from the edge of the table.

The pie plate is placed to the left of the snack bar at a distance of no more than ten centimeters. The center of the plates should be located on the same line. But you can put several plates, depending on the feast.

Basic Rules:

A deep plate is intended for the main course.
The dessert plate can be served as needed.
Cutlery should be placed so as not to get confused when using it: the fork and knife are located next to the main dish, the dessert spoon is on the right behind the plate.
When serving wine, the appropriate glass should be placed on the right behind the knife; if several drinks (water, juices) are served, the remaining glasses should be placed in the same place.
Along with Italian dishes, a bread plate must be served.
Spaghetti and pasta are eaten with a fork and spoon, and the butter knife is in the bread plate.
With Italian dishes, water is always provided. Accordingly, the glass should be located closer to the dish. The wine glass is placed on the top left behind the glass of water.

Cutlery

Forks are placed with the tip up on the left side, and knives on the right, the blade should be directed towards the plate. A soup spoon is placed next to the knife.

In the case when the menu provides for serving several dishes, do this: there is a table knife at the plate, a fish knife on the right, and a snack knife is placed last.

When serving butter with bread, place a small butter knife on the pie plate.

If the menu includes serving soup, then the soup spoon is placed between the fish knife and the appetizer knife.

If there is no fish dish, a spoon can be used instead of a fish knife.

Snack, fish and dinner forks should be placed to the left of the plates; when laying out, the forks should match the knives. The distance between devices should not exceed one centimeter.

For ease of use of cutlery, the ends of their handles together with the plates should be located two centimeters from the end of the table.

Dishes

Next comes the turn of crystal (glass) dishes. If only water is provided, then a glass or wine glass is placed in the center behind each plate. If fruit drink or kvass is served, place not a wine glass, but a mug with a handle pointing to the right.

When serving alcoholic beverages, the appropriate utensils are placed on the right, next to the wine glass. If several items are provided for drinks, then the wine glass must be moved to the left side, relative to the center of the plate, and the remaining items are lined up on the right side in one line.

It is not customary to place more than three items in one row. Items for drinks when fully served are placed in two rows. A distance of at least one centimeter should be maintained between objects.

A soup cup and a deep plate are placed on a stand dish. On the right is a soup spoon, fork and knife for appetizers. The fork and knife for the main course are located near the plate.

The dessert spoon is placed behind the plate. The white wine glass is on the top right behind the soup spoon. If water supply is provided, the glass must be placed on the left behind the wine glass.

A plate for bread is placed next to the stand dish, just above the forks on the left. The utensils should be arranged in the following order: a spoon for soup - a fish knife next to the right, a fish fork should be on the left edge, a knife and fork should be located near the plate with the main dish.

Napkins

An indispensable attribute proper serving table are napkins. They are laid out immediately when placing the dishes, but most often napkins are placed under the cutlery on the table.

Today there are a huge number of ways to roll napkins.

Decorations

Upon completion of table setting, place vases with flowers, utensils with various spices, or other elements for decoration.

Remember! Salt and pepper should be placed in the middle of the table on special stands. You can also put bottles with vinegar, sauces and vegetable oil.

Flowers on the table can be placed in any container. Great solution there will be small vases, since bouquets should not obscure the dishes and people sitting at the table.

Video of serving cutlery

Proper table setting, corresponding to the event, occasion and time of day of the feast, will allow guests to feel satisfaction from both the event and the meal itself.

Proper table setting not only emphasizes the hostess’s delicate taste, but also shows her respect for guests and household members.

The table is set taking into account the occasion, menu, theme and time of day. At the same time, the purpose of any serving is to provide guests with a comfortable and pleasant pastime and convenient access to all the dishes presented.

Basic rules for setting the table with cutlery at home

The first thing you need to do is choose and lay tablecloth. For rectangular table take a tablecloth 50–60 cm longer than the tabletop. If round or oval table- 100 - 110 cm wider than the diameter of the tabletop.

Calculate the length of the tablecloth so that its edges are 30–50 cm below the bottom surface of the table.

For homemade lunch you will need A plain white tablecloth, but other calm pastel colors will also work.

IMPORTANT: It’s good if the color and texture of the tablecloth is in harmony with the color and texture of the curtains, upholstery of the sofas and armchairs in the room. In any case, the tablecloth should be ironed flawlessly.

When the table is set, arrange the cutlery. First of all – glass and porcelain plates and dishes. After them - knives, spoons, forks and other necessary devices.

Glass and crystal are placed last. glasses, shot glasses, goblets.

Scheme of correct sorting of the festive table

Arrange the equipment this way:

any knives place on the right, so that the cutting part faces the plate
tablespoon also place it on the right, so that its convex part is at the bottom
forks after setting the table, they should be on the left, with their teeth pointing upward
dessert spoon should be behind the plate, its handle turned to the right

IMPORTANT: When serving with cutlery, you must take into account that they will be used from the outer edge and the items will be changed depending on the serving of new dishes. For convenience, you should place objects at a distance of about 1 cm from each other.

Basic rules for setting the table with dishes at home

Plates are placed on the table first, and glasses, shot glasses, glasses - last.

Arrange the plates in this order:

Medium plate(snack bar) place it so that there is 2.5 - 3 cm left to the edge of the table.
Pie (bread) plate place on the left, leaving about 10 cm.
If a change of dishes is expected, place it under the snack bar dinner plate small size, Having previously laid a napkin under it.

IMPORTANT: Depending on the type of first dish, choose a plate for it. If cream soup or broth will be served, take a bowl; if thick soup or borscht, take a large deep plate.

Wine glass put it on the right water glass- on the left, but they must be in one line. Two rows of drinkware are allowed if a grand event is being prepared with a large variety of dishes and drinks.

IMPORTANT: Dishes for table setting must be prepared in advance. To do this, wash it, dry it, and wipe it thoroughly with a towel. The main thing is that the dishes look perfect before serving. Stains, drips, cloudy or opaque appearance are unacceptable.

Folding napkins for table setting

Napkins- an integral attribute of any feast. No matter how beautifully folded paper or linen napkins are, do not forget that they, first of all, serve for the convenience of guests.

Therefore, any napkin should be located in the most accessible place, and even the most intricate napkin shape should be easy to unfold.

The pictures and videos show how to quickly and beautifully make a flat or three-dimensional figure from a napkin.

IMPORTANT: Volumetric figures made from fabric napkins will keep their shape well, and the napkins themselves can be easily washed off if they are starched.

To starch a linen napkin:

In 0.5 l cold water add 1.5 tbsp. starch and stir until you get a homogeneous cloudy white solution that does not contain lumps.
Boil 1 liter of water, pour into the prepared solution and stir.
Cool and strain through cheesecloth.
Dip clean, dry wipes into the solution and wring out a little.
Hang the napkins to dry without using clothespins.
Start ironing between two towels as soon as all the water has drained from the napkins.

IMPORTANT: According to the rules of etiquette, beautifully folded napkins should be used at formal feasts. For other events, the napkins can simply be placed neatly in a glass or coaster.

Rules for setting the table for breakfast according to etiquette

To properly set the table for breakfast, follow the following pattern::

Set out the appetizer plates.
Place cups and glasses.
Place a teaspoon on a saucer.
Place an egg rack on the appetizer plate, and don’t forget about a special spoon.
Also place a deep porridge bowl on the snack plate.
Place a coffee pot or tea with a hot drink in the middle of the table.
Serve sandwiches or croissants on a large flat platter.

IMPORTANT: On the table set for breakfast, a saucer for jam or honey, a butter dish, a salt shaker and a sugar bowl would be appropriate.

Rules for setting the table for dinner according to etiquette

There are several options for setting the table for lunch, since lunch itself can consist of a different number of dishes:

Place a small plate on a table covered with a tablecloth.
Place a deep one on a shallow plate for the first course.
Add a snack plate if you will be serving dishes that cannot be eaten from shared dishes.
Place a fork to the left of the plates, a soup spoon and a knife to the right, the knife should be closer to the plates, and the spoon should be closer to the edge of the table.
Decorate your snack plate with beautifully folded napkins.
Place a salt shaker and containers with the necessary spices and seasonings in the center of the table.
Place wine glasses and water glasses on the right and left, respectively.
Place a bottle of alcoholic drink on the table previously uncorked.
Fresh flowers in the center of the table will decorate and complement even an imperfect table setting.
Serve the oil in a butter dish.
Serve the first one hot in a tureen.

Rules for setting the table for dinner according to etiquette

Dinner, whether invited or a quiet family dinner, is always associated with warmth and comfort. Therefore, it is important for the hostess not only to set the table correctly, but also to complement the table setting with appropriate details.

Choose a tablecloth (suitable with a small pattern).
Place two small plates one inside the other, and to the left of them place a plate for bread.
To the left of the plates, place the forks with their tines up, and to the right, place the knives with the blades facing the plate.
Place dishes for alcoholic drinks to the right of the plates, for water - to the left.

IMPORTANT: Table setting for dinner is similar to lunch setting, but differs in the absence of a deep plate and spoon for the first course. This dish has no place on the table in the evening.

Beautiful festive table setting: rules

Festive table Usually they serve it not only for their family members, but also for invited guests.

There are several rules for setting a festive table, following which any hostess will be able to show her ability to welcome guests at the highest level:

Tablecloth for the festive table it should be perfectly clean and ironed. It is advisable to spread it on the table under the tablecloth thick fabric, which will prevent the dishes from clanking if they accidentally fall, and will also protect the table surface from spilled liquids. However, it is permissible not to cover the table with expensive wood at all.
Crockery and cutlery that are used for serving must be from the same set. It is unacceptable to serve festive table dishes of different colors and sizes. The cleanliness and shine of dishes must be impeccable.
How plates and cutlery need to be laid out only in the order in which the hostess plans to serve the dishes.
Shouldn't be on the table excess dishes and cutlery. Items “just in case” are not needed, but will only spoil the look of the table.
All alcoholic drinks are served in pre-opened bottles, but champagne is opened immediately before serving.
One cloth and several paper ones should be prepared for each guest. napkins.
First course The hostess pours it into plates from the tureen for the guests. One of the guests or household members can help her serve filled plates. This must be done by approaching everyone present at the table from the right side.
Second course Guests put it on their plate from the common dish.

IMPORTANT: The generally accepted order of serving dishes at the festive table is: appetizer, first course, fish dish, meat dish, sweet dessert and fruit, tea or coffee.

The presence of thematic decor in the center of the festive table will emphasize the efforts of the hostess and give the feast coziness and warmth.

Banquet table setting rules

Banquets arranged in honor of a major holiday, such as an anniversary or wedding. The very concept of a “banquet table” implies that the event will take place in a specially rented banquet hall, and waiters will serve the guests.

The attributes of the banquet are:

various decorations (balloons, bows, special drapery)
entertainment for guests (live music, performances, toastmaster or host of the event)

Banquet table must correspond to the situation, occasion and general mood. The main rules for serving it:

Are used folding tables , which are arranged depending on the number of guests, the features of the hall, and the type of service.
The tables are set white banquet tablecloths, leaving slopes from the edges of about 25 cm.
First of all they place small plates. They are placed in such a way that the distance between adjacent plates is at least 60 cm, but not more than 80 cm, and the distance to the edge of the table does not exceed 1 - 2 cm. Snack plates are placed on top, and pie plates on the left.
On right put knives, with the blades facing the plates. All utensils located on the right: table knife, fish knife, table spoon, snack knife.
To the left of the plate: table fork, fish fork, two snack forks.
Dessert fork and knife placed behind the plate.
Also behind the plate there is wine glass, to the right of the wine glass - glasses for stronger drinks.
Cloth napkins placed on plates, after giving them a beautiful appearance.
Short flowerpots with fresh or artificial flowers placed evenly in the center of the table.
Can also serve as table decoration vases with fruits and grapes.

IMPORTANT: Every little detail is important for a banquet table, so setting it takes a lot of time.

Rules for table setting in a restaurant

There are two serving options in the restaurant:

banquet
preliminary (corresponding to the order from the menu) with additional serving

The name of the “preliminary” serving speaks for itself - the serving will require additions after guests choose dishes and place an order.

Items that must be present on the guest's table according to the rules pre-serving:

table knife, plate, fork
wine glass
fabric napkin
additional accessories (spices, folding menu cards, table number in the form of a sign, ashtray, etc.)

Rules for serving the dessert table

Dessert time is the end of the main feast. All dessert utensils are served shortly before the dessert itself is served. Place a fork to the left of the dessert plate and a spoon to the right.

The dessert is served on plates-stands. If it is chilled, it can be served in bowls or bowls.

Rules for serving a sweet table

Serving a sweet table has no fundamental differences. They put a plate and cutlery in front of it. Place a deep plate on top of a flat plate for liquid sweets.

On the right side of the plates there are wine glasses and glasses. You can display fruits or various cakes on the shelves.

Before inviting guests to the table, it is covered with a tablecloth, preferably in soft colors.

A tea cup larger than a coffee cup is placed on a saucer. The spoon is placed on the saucer. A dessert plate is placed to the left of the cup. For sugar, use special tongs.

Rules for serving the tea table

The main rules for serving a tea table coincide with the basic rules for serving described earlier, however, several recommendations will help create a more comfortable environment for guests invited to tea:

The color and style of the tea set should match the color and texture of the tablecloth.
It is advisable to have a composition of fresh flowers on the table.
If classic Russian tea drinking is expected, it would be appropriate and at the same time original to serve tea directly from the samovar, which is placed to the left of the hostess of the house or placed on a separate table.
Milk is served in a milk jug for tea. It is advisable to place the milk jug on a plate so as not to accidentally spill its contents on the tablecloth.
The cake, roll or pie is cut into portions. Fruits are placed in vases, sweets in candy bowls. The berries are laid out in bowls or plates.
Alcoholic drinks are allowed at the tea table.

IMPORTANT: Tea drinking is a time for relaxed intimate conversations. Even if the tea table setting is not ideal, the positive attitude of the guests and a kind, cozy atmosphere will brighten up the evening and make small shortcomings invisible.

Rules for serving a buffet table

Buffet carried out at official receptions, corporate events, presentations.

Features of its implementation is that many people may be present at the event, but none large hall, no special financial costs are required for this.

IMPORTANT: The buffet is held in the evening, it lasts a maximum of 2 hours. The purpose of the event is to socialize and make new acquaintances. It is considered bad form to be one of the first to eat and the last to leave the buffet table.

Features of table setting for a buffet table:

The tables are covered with white tablecloths and arranged in such a way that guests can move freely around the room. A separate table is prepared for dirty dishes.
There are no chairs, because during the buffet, guests themselves come to the tables and choose food.
Buffet menu - appetizers, light salads. Champagne and wine are acceptable drinks.
Wine glasses and stacks of plates are placed at the ends of the table, forks are placed in special stands next to the plates. Guests will bring their own dishes.
The main thing is to leave enough space at the edges of the tables.
Napkins are placed in holders and spaced evenly.
Be sure to decorate the tables and hall with flowers and fruit baskets.
Water and juice are poured into glasses, alcohol is left in bottles, having previously uncorked them.
The buffet menu consists of dishes that you can easily put on your plate: canapés, sandwiches and light snacks.

Rules for setting the table for a birthday

Birthday- a holiday that can be celebrated both in a narrow circle of relatives and closest people, and in a noisy company of friends, acquaintances and good acquaintances.

Depending on what kind of celebration the birthday person wants to have, you should choose the venue, menu, and type of service.

If planned quiet family dinner, then they serve either a festive table or a table for dinner.
If the birthday takes place in the cafe or a restaurant with a pre-agreed menu, a banquet table is served.
Those who decided on their birthday visit a restaurant, but have not pre-booked a table or certain dishes, standard restaurant pre-service will be expected.

Table setting rules for children in pictures

From childhood, you need to teach your child the basics of etiquette. In adult life, this knowledge will come in handy more than once. To ensure that your child doesn’t have any difficulties when learning table manners and the basics of table setting, you can conduct classes in a playful way and use special pictures.

Knowing and putting into practice the rules and features of table setting, you can feel confident when inviting guests or setting the table for a family celebration.

Joint feasts at a cozy, beautifully decorated table will bring positive emotions to the owners and their guests and, perhaps, such feasts will turn into a good family tradition.

Video: How to set the table correctly?

Etiquette for schoolchildren. Table etiquette for children. Table manners for schoolchildren .

According to the rules, on a set table, cutlery and dishes are placed like this: right in front of you is a snack plate. Sometimes they put a small snack plate first, and then a dining plate on it. There is a cloth napkin on the appetizer plate. To the left of this plate is a pie plate or a paper napkin. To the right of the plate are knives and spoons, and to the left are forks. Dessert cutlery or utensils are located in front of the plate. The minimum that you will see there is a dessert or tablespoon. Behind the dessert cutlery there are wine glasses and glasses.

Remember: Cutlery that lies to the left of the plate should be held with the left hand, and those that lie to the right should be held with the right. Consequently, the fork is held in the left hand, and the knife and spoon in the right.

Knife take in right hand and hold it so that its end rests on the palm. Average and thumb while holding the sides of the handle at its beginning. The index finger lies on top of the handle, at its beginning. This finger is used to press on the handle of the knife when you need to cut off a piece of food. The remaining fingers should be slightly bent towards the palm.

Fork take in left hand and hold with teeth down. The end of its handle should rest slightly on your palm. Use your thumb and middle finger to hold the fork by the edge of the handle. The index finger rests on top, pressing the fork handle down when spearing pieces of food onto it. The remaining fingers, as in the case of a knife, should be slightly bent towards the palm.

When you need to cut a piece from a large piece, stick a fork into the piece and hold the food with it. With a knife in your right hand, cut off the desired piece. Then, holding big piece with a knife, remove it from the fork, and prick a small cut piece onto the fork and put it in the mouth.

Very small pieces of food, as well as mashed potatoes, porridge and some other side dishes cannot be pricked with a fork. In this case, the fork is used as a spoon. It is turned over with the cloves facing up. In this case, the flat part of the beginning of the handle rests on the middle finger, the end of the handle slightly rests against the base index finger. You need to hold the fork on your side with your index finger, and lightly press it on top with your thumb. The remaining fingers are slightly pressed against the palm. The food is picked up on a fork, helped by the tip of the knife blade.

Some dishes are eaten only with a fork, without resorting to a knife. These are dishes that can be easily separated with a fork. In this case, the knife is usually not served at all. Such dishes should be eaten holding a fork in the right hand.

The fork and knife must be held at an angle. If the cutlery is held perpendicular to the plate, it may come off. At the same time, it is easy to stain the tablecloth and splash your neighbor.

spoon take it in your right hand and hold it so that the end of its handle lies on the base of the index finger, and the beginning on the middle finger. With your thumb, lightly press the handle from above to the middle finger, and with your index finger, support it from the side.

The cutlery should be positioned perpendicular to the edge of the table and strictly parallel to each other. The distance between the ends of their handles and the edge of the table is from 1.5 to 2 cm. The same as for the plates.

First, place the plates. Usually, which side of the plate the cutlery is located on indicates which hand to take it with. Those. knives or forks lying on the right side of the plate are taken in the right hand. Those on the left side - to the left. To the right behind the knife is a wine glass. When there are several drinks, other glasses or glasses are placed next to it.

The water glass should be closer to the dish than the wine glass. If alcoholic drinks are not provided, then a wine glass or glass of water is placed behind each plate. It is located in the center or slightly to the right. Typically this is the line where the end of the first knife meets the top edge of the plate. Kvass or fruit drink requires a mug. It is placed with the handle to the right.

First, the plate for the main course is placed. For example, soup. Later, for example, a dessert one is added to it. As needed. A soup cup or deep plate is placed on a stand dish. On the left, just above the forks, there is a pie plate. It has a small knife for appetizers and butter.

The number of knives, forks and spoons depends on the composition of the menu. If several knives are provided, they are laid out to the right of the plate. The table knife will be closest to it. To the right is fish. And on the very edge is a knife for snacks. All these knives have one thing in common. Their blade should be facing the plate.

If the menu includes soup, a spoon is placed between the diner and the fish knives. If a fish dish is not provided, then the knife is accordingly not laid out. Then the spoon should be placed between the snack and table knives.

To the left of the plates are laid out forks, which should lie with their teeth up and match the knives. Those. dinner fork, fish and snack bar. It is important to consider what kind of dish will be served. For example, for spaghetti and other types Italian pasta no knife needed. This is where a fork and spoon come in handy.

It is important to maintain the distance not only between the plate and the cutlery. It should not be more than 0.5 cm.

When there are appetizers on the table, two second hot dishes of fish and meat, the table is served with appetizers, fish and table knives and forks, respectively.

The dessert cutlery is laid out if dessert is provided. It is also important to know what its composition is. For example, if it is only a sweet dish, you can get by with only dessert spoons. When planning fruit, you need dessert forks.

A teaspoon or dessert knife and fork always lie above other utensils. A plate with a small knife is placed to the left of the plate, and glasses are placed in the upper right corner. The salad plate should also be located at the top.

If guests are invited to a buffet, they are given the opportunity to choose their own cutlery. In this case, only snack forks are placed on the table. Forks should be placed next to their respective plates. The plates are placed in stacks on different ends table. Guests bring their own fork and plate.

How to arrange cutlery

To the left of the plate are forks, to the right are knives and spoons (with the exception of a small cocktail fork, which usually lies on or to the right of a tablespoon). The dessert fork and spoon are usually placed on the main plate.

A salad is often served with a salad fork. It is smaller than the table and lies farthest from the plate. If the first course is fish, then you take a fish fork and then a dinner fork. The bread plate and butter knife are on the left and slightly above the forks.

To the right of the plate are the following utensils, starting from the outermost: cocktail fork, tablespoon, salad knife, fish knife and, closest to the plate, table knife. The sharp side of the knives should be facing the plate.

The dessert fork and spoon lie horizontally behind the main plate, but the fork has its tines to the right and the spoon has its convex part to the left.

At a formal reception, to the right of the plate you will find a whole array of different glasses. Let's get to know them better. The glass on the far right is a sherry or aperitif glass. They are the first to be used. After each course, let the waiter remove unnecessary glasses and plates. With fish dishes or during an aperitif, use a white wine glass, which is located slightly to the left. Behind the white wine glass is a red glass, which is slightly larger and rounder, which allows the wine to “breathe.” The largest glass is for water. It stands immediately above the table knife. And finally, the glass furthest from you is intended for champagne, if, of course, it is served. You can also see a champagne glass in front, depending on whether oysters are served as a starter or not. When and what glass should you use? Nothing complicated; at the right moment, the waiter will pour the drink into the right glass.

For regular table setting, several common salt and pepper shakers are placed on the table, depending on the number of guests. During formal serving, a personal salt and pepper shaker is placed in front of each guest on a separate plate.

Be careful when adding spices, because if you oversalt or pepper the dish, you will not be able to eat it, and the owners may think that you did not like the treat. As a rule, spices are placed on one plate or on a special stand; If you are asked to pass salt or pepper, you should pass it all together.

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