Compliance with table setting etiquette primarily indicates good attitude the owner of the house to the guests. However, in Lately you can find a properly set table only at various kinds official events, banquets or buffets. You need to please your loved ones on ordinary days, creating a festive atmosphere with the help of colorful decorations. In this article we will talk about the basic rules of table setting, various directions and interesting ways decoration.
Table etiquette or how to properly set the table
If you are invited to a dinner party for the first time, the number of cutlery and their order can be confusing. A well-organized festive dinner means proper placement of cutlery on the table, compliance with table etiquette and decoration appropriate for the event. To learn how to use cutlery correctly, you need to understand a few points.
Rule No. 1: forks, spoons, knives are placed in the order in which dishes are served (appetizers, soup, meat or fish, fruit, dessert). Each item on the table plays its role.
General rules for table setting suggest the following tableware arrangement patterns:
- a snack plate is placed in front of the guest;
- on the left is a cake plate or paper napkin with additional cutlery;
- on the right are knives and spoons, and on the left are forks;
- Wine glasses and glasses, as well as dessert cutlery, are placed in front of the main plate;
- There is a napkin on the appetizer plate.
Rule No. 2: serving items should be used for their intended purpose. The utensils located on the right side are taken and held while eating in the right hand, and those located on the left - with the left hand.
The question of how to use a knife deserves special attention. It is necessary that the end of the handle rests in the palm of the right hand, the thumb and middle fingers clasp the base of the knife from the side, and the index finger lies on the surface of the handle. This will make it more convenient for you to cut off the desired piece of meat or fish, and you won’t have to blush in front of strangers.
Rule No. 3: table decoration involves the use of all kinds of decorative elements: a white ironed tablecloth, lace napkins, colorful runners and fragrant flowers.
To better understand the principle of table etiquette, we recommend that you familiarize yourself with the video material presented below. You will learn a lot of useful things and will forever forget about the problem of improper use of cutlery.
On video: serving and serving rules.
Scheme and sequence
There is no single correct option for setting the table, because each country has different traditions regarding this issue. Much also depends on the menu, the number of dishes and their focus. Do not forget that depending on the time of day, the design of the kitchen or dining room can vary greatly.
It is customary to set the table according to the following order: tablecloth, dishes and cutlery, wine glasses, glasses, glasses, napkins, decor.
Let's start with the tablecloth - it should be perfectly ironed and match the nature of the event. So, for a dinner party, models in neutral shades are suitable, and for a Sunday tomorrow with the family, there is nothing better than a bright tablecloth and napkins with unusual designs. The average length of this product is 25 cm. This figure is far from accidental - an excessively large descent of the tablecloth will look sloppy, and a small one will look awkward.
The smoothed fabric should cover the entire surface, and the corners should fall against the table legs, covering them evenly.
Choose a tablecloth that is the right size Next comes the arrangement of dishes and cutlery. In a number of European countries, and in Russia too, it is customary to first display porcelain and glass plates, saucers, wine glasses and glasses. When setting the table, it is important to consider that all items will change depending on how the dishes are served. That is why it is better to place dishes and cutlery at a distance of 1 cm from each other, starting from the edge of the table. 
Selection and placement of tablecloths and runners
Every housewife keeps an elegant white tablecloth in her closet. However, you should not limit yourself to just one model; now in stores there is wide choose products of the most different sizes, colors and style. For rectangular tables tablecloths 50 cm longer than the tabletop are suitable, and for round or oval ones - 100 cm wider than the diameter of the table.
Designers insist that the color of the tablecloth be combined with the shade of the curtains and the overall style of the room. The main thing is to iron the fabric well, and the choice of colors depends only on the preferences of the residents of the house. You can choose a traditional beige or white bed, or choose a more custom option.
Another new way to decorate a table is to use plain table runners and placemats. You can see examples of such decoration in the photo below.
Plates placement
First, deep, wooden or salad plates are placed on napkins or special tracks. Not far from them are tea utensils and dishes for desserts. The distance from the edge of the table to the dishes should be about 1.5-2 cm. It is also recommended to place a paper napkin under the appetizer plate so that it does not slide on the tablecloth.
Next in order is the layout of the cutlery. According to the rules of etiquette, they are laid out according to the number of courses, placed reverse side to the table. On the right are spoons and knives, on the left are forks. In most cases, there is one set of cutlery for each person.
If you want to amaze your guests, you can additionally set the table with bright glasses, glasses, special forks, tea and dessert spoons.
Serving glasses, glasses, wine glasses
The plates are followed by glasses - they are arranged from largest to smallest. The choice of items depends on the guests' preferences regarding certain drinks. These can be glasses for water, glasses for white or red wine, glasses for juice, as well as glasses for strong drinks.
Glasses are placed on the right, glasses on the left, forming an even line. It is allowed to arrange dishes and cutlery in two rows if there are a large number of participants in the event.
Before serving glasses on the table, make sure the dishes are clean. All items must be thoroughly washed, wiped with a towel and made sure there are no chips or other defects.
Selecting and serving napkins
Classic table setting involves the use of plain napkins in neutral shades. As with the arrangement of cutlery, there are no clear rules for the placement of napkins. They can be beautifully stacked next to a snack plate (designed for bread, tarts and salads) or placed in a water glass, decorated with decorative rings and ribbons.
If you're setting the table for dinner, simply place napkins on the side of each plate, as shown below.
On video: how to properly set the table.
Table decor (finishing)
An excellent option for table decor is a tablecloth made of synthetic material. This solution is suitable for both home gatherings and a festive dinner, the main thing is to choose the right color. It is easy to care for such a tablecloth - it does not wrinkle, does not wear out and retains its original appearance for a long time. As an addition, fabric napkins, plates, and lace runners are used.
To make your living room interior elegant, cozy and unforgettable, place a bouquet of fresh flowers, a bowl of fruit, an antique sugar bowl and crystal glasses on the table.
Cutlery in modern style They are distinguished by a variety of shapes, shades and their unique functional features.
Types of serving
The table decoration may vary depending on the time of day and the nature of the festive dinner. In this case, banquet, buffet, tea and coffee serving are distinguished. However, certain differences exist. Breakfast includes minimal amount dishes for serving the table, and during dinner there is always a place on the table a large number of dishes and cutlery.
For breakfast (+ Sunday breakfast)
This is the simplest type of table setting. Snack plates are placed first, then cups, glasses and small saucers. A teaspoon is placed on top of the latter. If your family uses egg cups or butter bowls, don't forget a teaspoon. A deep bowl (for porridge or cereal) is placed on a snack plate.
Sunday breakfast cannot be imagined without tea, which is why there is a coffee pot or teapot in the center.
You can decorate the table with flowers, unusual napkins and various decorative elements. Family Sunday breakfasts are becoming a good tradition in many homes; they bring loved ones closer to each other. The key point In setting the table for breakfast, the goal is to create a good mood and comfort during the meal.
Dining
There are several types of table settings for dinner. It all depends on the number of dishes and their nature. Cover the table with a white tablecloth, place one flat and one deep plate (for soup or salad). If there are dishes on the menu that cannot be eaten from shared dishes, add a snack plate. Arrange cutlery according to proper etiquette. Beautifully folded napkins are perfect for table decoration.
A distinctive feature of the table setting for dinner is the installation of a salt shaker and other items for spices and seasonings.
Full evening
You can set the table not only for family members, relatives or friends, but also for unfamiliar guests. Preliminary serving in accordance with all the canons is the key to the success of any dinner party, because everyone should be comfortable and comfortable. The decor of the table creates a special atmosphere that is conducive to intimate conversations, wonderful memories and plans for the future.
For the holiday to be a success, it is necessary to observe following rules table etiquette:
- A perfectly clean, ironed tablecloth. It is advisable that the product be made from thick fabric(this will prevent the dishes from clinking when dropped and will protect the surface from spilled liquid).
- For registration festive table It is not acceptable to use different software color scheme dishes and cutlery. Give preference to monochromatic options from one set. All decorative elements (vases, coasters, napkin rings) should be sparkling clean, the same goes for dishes.
- It is prohibited to serve corked bottles of champagne or wine. All alcoholic drinks served in open bottles, after which they are poured into wine glasses. One cloth napkin is placed next to the glasses.
Banquet room
Banquet table setting is not much different from a full evening table setting, but there are some features of this type of decoration. So, shallow plates are placed at a distance of 1 cm from each other, starting from the center, first on one side, then on the other. They should be clearly opposite one another. Snack and pie saucers are placed on these plates. The next step is to place the cutlery at a distance of 0.5 cm from the shallow plate.
A distinctive feature of the banquet is the decoration of the table with special personalized cards, which indicate the personal information of the event participant. They are located to the left of the wine glasses.
Buffet room
Buffet table setting is becoming increasingly popular; it is used at private parties, official events and during informal communication between business partners. There are two options: one-sided and two-sided serving. Each has its own distinctive features. In the first case, the table is decorated only on one side and is placed near the wall. The second one is usually used at corporate events, weddings and anniversaries.
Serving is done on both sides in accordance with a special scheme. The main thing is that you can take the dish without making much effort (that’s why the table occupies the entire central part of the room).
When serving a buffet, it is especially important to maintain equal intervals between cutlery and other items. They begin to set the table by arranging glass and crystal dishes, after which vases with flowers and bottles of alcoholic beverages are placed in the center of the table.
The labels on the bottles should be facing the same direction. In certain situations (when there are many guests), a separate table is allocated for drinks and snacks.
Coffee shop
The nature and basic provisions of coffee etiquette directly depend on the drinks chosen. It can be Turkish coffee, classic coffee, Italian expresso. Stronger drinks prepared on the stove are served in porcelain cups from one set. A geyser coffee maker can help you create the perfect coffee drink - this is an ancient secret of the peoples of the East.
When pouring coffee, make sure that the cups are only two-thirds full (this allows guests to add a little milk or cream).
Coffee table setting includes three elements - a saucer, a cup and a teaspoon. Additional items include a dessert plate that can hold cakes, and cutlery for fruit or sweets. The arrangement of dishes should begin with desserts. When all the guests have arrived, you can start preparing drinks.
Teahouse
If each guest is assigned a certain place at the table, then the basis for serving is the principle that a cup and saucer with the necessary list of cutlery and a small plate for desserts are placed in front of each participant in the tea party. The main dish is located in the center of the table. This could be a bowl of pastries, a cake, an apple pie, a bowl of fruit.
Particular attention is paid to the decor; all elements must be evenly spaced around the perimeter of the table. It is customary to leave the teapot and the kettle with boiling water on the edge. In the case of a samovar, it is placed clearly in the center.
When inviting friends for tea, make sure that you have enough tea sets (it is better if there are 1-2 more than the expected guests).
In conclusion, it is worth adding that table setting is, first of all, an individual design of the surrounding space. Don't limit yourself to just one arrangement of objects; show your imagination and decorate the table with incredible decor and fresh flowers. An informal creative approach and adherence to the classic rules of dining etiquette are the key to a successful festive dinner, Sunday morning and friendly gatherings with friends over a cup of aromatic coffee.
10 etiquette secrets from aristocrats (1 video)
Table setting rules
The word "serving" comes from the French servie, which means to serve, and has two meanings: preparing the table for breakfast, lunch, dinner, tea (arranging dishes in a certain order); a set of items intended for this purpose (dishes, etc.)
The basic requirements for table setting are the following: simplicity, practicality, coordination with the interior of the room, and compliance with the suspected food. Along with this, much attention is paid to the aesthetic orientation of table setting: shape, color, design of dishes, color of tablecloth and napkins, compliance with the thematic focus of the enterprise, use of national characteristics, etc.
Requirements for table setting are determined by the basic rules of enterprise operation. Catering. It can be preliminary and executive.
Preliminary table setting is carried out in the process of preparing the room for service and includes a minimum number of items that can be used in the subsequent execution of the order. These include: pie plates, wine glasses, spice utensils, cutlery (knife, fork, spoon), napkins.
Executive (full) serving is carried out by the waiter, as a rule, depending on the menu of the accepted order.
Table setting depends on many factors: the type, class and specialization of the enterprise, the nature of the service, the method and characteristics of serving individual dishes, etc.
In this regard, they provide table settings for serving breakfast, lunch, dinner, tea, coffee, and banquets.
Table setting, as well as the process of serving consumers in general, is creative in nature and has many options, but it is based on general rules, which are determined by the rationality, scientific organization of waiters’ work, as well as the need to provide maximum convenience to consumers.
Many requirements for table setting are determined
Table setting is carried out in a certain sequence: the table is covered with a tablecloth, then plates are placed, cutlery is laid out, wine glasses, napkins, and spice utensils are placed. Each serving element should have a specific place on the table.
Covering the table with a tablecloth is done so that the ironed central seam of the tablecloth is located along the axis of the table and both sides of it are at the same level of the table. The edges of the tablecloth should fall at least 25-35 cm from the edge of the tabletop, but not lower than the seat of the chair. A smaller descent of the tablecloth gives the table an unesthetic appearance, while a larger slope is inconvenient for consumers.
The figure shows what the correct descent of the tablecloth should be when laying square, round and rectangular tables.
Technique of work. The tablecloth is placed on the table from the side leading to the entrance to the hall. The waiter stands at the table with his back to the exit, unfolds it, leaving the tablecloth folded in four so that the edges hang evenly on the right and left sides. The center of the tablecloth and two free edges should be turned towards the waiter. The waiter takes the prepared tablecloth with both hands, grabbing it with his large and index fingers the top edge and supporting the middle with the rest of your fingers. Then he lifts the entire tablecloth and, holding it only by the top edge, points it forward and covers the end of the table. Holding the tablecloth between his thumb and forefinger, the waiter pulls it towards him across the table until the center fold aligns with the middle of the tabletop.
There is another technique: the waiter places the prepared tablecloth on the table, takes two of its four free corners (lying nearby) with his hands, shakes it vigorously and lowers it onto the tabletop.
A linen napkin is placed on a snack or dessert plate, paper napkins are placed in special stands or vases.
It is also possible to place napkins on a pie plate or directly on the tablecloth between cutlery (knife and fork). The different options for folding napkins are given below:
A small table, snack or dessert plate is placed exactly opposite the chair so that the distance from the plate to the edge of the tabletop is approximately 2 cm (Fig. 4, a). The logo should be on the side of the plate facing the middle of the table. When serving a banquet, the appetizer plate is placed on top of a small dining room. In this case, it is advisable to place a napkin between them, but so as not to cover the emblem (Fig. 4,b)
The pie plate is placed on the left side of the main one (small dining room or snack bar) at a distance of 5 - 10 cm, depending on the number of cutlery (forks) to be placed later. Possible various options placement of the pie plate in relation to the small plate or snack bar (Fig. 4 c-f).
cutlery is placed to the right and left of the central (small table, snack, dessert) plate: knives are placed on the right with the blade facing it, forks are placed on the left with the teeth up. The waiter always starts setting the table with cutlery with a knife.
Knives must be placed on the right side of the plate, placing them in the direction from left to right: table, fish, snack (Fig. 5,a); It is customary to place forks on the left side of the plate, placing them in the direction from right to left: table, fish, snack (Fig. 5, b). The consumer uses the utensils in the reverse order while eating.
It is recommended to set the table with no more than three sets of cutlery. If necessary, the fourth set can be placed on a snack plate under a napkin (Fig. 5, d). The butter knife is placed on the right side of the pie plate (Fig. 5, e). The tablespoon is always placed on the right side, with the indentation facing up (Fig. 5, e)
Dessert cutlery is placed in front of the plate (small table or snack bar) in the following order (from the plate to the center of the table): knife, fork, spoon (Fig. 5, d). When setting the table with dessert plates, you can place dessert utensils to the left (fork) and to the right (knife, spoon) of it. Often, when serving, only one of the dessert utensils is placed (Fig. 5, a, b, f) or in pairs - a spoon and a fork, a knife and a fork (Fig. 5, e, c).
The cutlery is placed at a short distance from the plate, and next to each other, but so that they do not touch.
The wine glass can be placed in the center behind the plate or moved to the right to the line where the top edge of the plate intersects the end of the first knife.
For mass service during the daytime, salt and pepper can be placed on the table. In other cases, it is recommended to use only salt when setting the table; other spices and seasonings are served with the appropriate dishes or at the request of consumers.
Closed utensils for salt and spices are placed in the middle part of the table in special stands or on a pie plate. Salt and spices should be dry and easily pour out of salt and pepper shakers. The holes through which spices are poured must be firmly closed with special stoppers. When setting banquet tables, the opening of the salt and pepper shakers is placed on the tablecloth without stands. A spoon for spices is placed on each device.
Fresh garden and wildflowers are used to decorate the table. They are placed in the center of the table in low vases of 3-5 pieces. in each. On some special occasions, cut flowers are laid out along the table in a path or 1-2 flowers are placed to the right of the knives near each place at the table.
Proper serving of cutlery and appropriate decoration can create a special atmosphere at the table, in which even the simplest homemade dish will be perceived as a culinary masterpiece.
For a real housewife, the ability to set a table is no less important than the presence of culinary talents. Proper serving is a sign of attention and respect for those sitting at the table, as well as an indicator of the taste of the hostess herself.
Where to begin?
Before you start serving, you need to carefully plan and think through everything. You should definitely take into account the number of guests and the menu - the type and number of dishes determines what cutlery will be used.
First of all, a carefully ironed tablecloth is laid on the table. They cover it in such a way that the corners cover the legs of the table, and the edges hang down from the table by 25-30 cm. The edge of the tablecloth should not fall below the seat of the chair, so as not to cause inconvenience to those sitting.
To prevent dishes from knocking on the table, you can place them under the tablecloth. soft cloth(for example, fleece).
Even the most expensive and beautiful tablecloth should not be covered with oilcloth on top as a precaution - etiquette does not allow this. But purchasing and laying a Teflon tablecloth on the table is not forbidden.
The Teflon coating of this tablecloth does not allow spilled drinks and grease to be absorbed into the material, so they can be easily removed with a sponge. After removing the liquid, there will be no unsightly marks or wet spots left on it.
In some cases, plates or runners may be used instead of a tablecloth. The first are stands of various configurations placed under plates and cutlery. Dish plates can be plastic, bamboo, rattan, or simply paper. The second are narrow strips of fabric, spread only in the center of the table.
As for cutlery and utensils, Before installation, you need to check them for integrity(there should be no chips, cracks, rust, bent parts) and cleanliness.
To remove dust and water marks, wipe all dishes with a damp, warm towel and polish with a dry cloth.
Important! Proper table setting requires that all sets of cutlery be placed in the same order. In informal settings it is allowed to use various dishes from different guests. But at the same time, each individual participant in the meal must have all the cutlery from the same set.
What is it for?
There is a wide variety of serving items. Most Of these, they are not used at home every day, but they may well be needed for organizing a banquet or festive dinner.
Dishes
About 35 of their species are known. However, the most commonly used are:
- Soup. A deep plate in which not only soups are served, but also muesli, milk with cereal or oatmeal. But broths, according to the rules, are not served in such dishes - special bowls are provided for them.
- Table plates. They are shallow and deep. The shallow ones are used for serving main courses, and the deep ones are used to put pasta and other pasta dishes.
- Pirozhkovaya. Bread, croutons or butter are served on it. Place it on top and slightly to the left of the main set. Place a small butter knife on top of it.
- Chill. Externally it resembles a mollusk shell. Designed for salad appetizers or oysters.
- Fish. Slightly extended for easier handling of fish dishes.
In addition, there are caviar plates, egg plates, dessert plates, salad bowls and many others. In addition, there is also such a type of plate as a serving plate. It is placed under a plate for appetizers, soups or main courses.
According to the rules of etiquette, it may differ from the rest of the dishes (be from a different set or a different color).
Glasses
The most commonly used glassware for drinks is glasses and wine glasses. They can be different in shape, volume and have various purposes, which should also be taken into account when preparing to welcome guests:
- Classic elongated glasses with a volume of 120-200 ml are intended for champagne sparkling wines. served for refined champagnes. It must be cooled before filling.
- The glass, slightly different from the classic one with an increased volume and a slightly narrowed neck, is served for sophisticated champagne wines. It must be cooled before filling. And fill it no more than 2/3.
- For white wine, use glasses with an elongated bowl on a narrow stem, with a volume of 180-260 ml.
- Red wine is poured into wider and more open glasses.
- Cognac glasses can have classic shape(snifters) or tulip shape.
Cutlery
Over the years of evolution of the art of cooking and serving, no less than plates, cutlery has also appeared. All of them are usually divided into main and auxiliary (they are also called serving utensils).
The first ones are intended for individual use. The second is used by all participants in the meal. They are used to separate and cut dishes into portions and place them on individual plates.
The main devices, in turn, are divided into:
- Dining rooms. They are used to eat soups and main courses. The set includes a knife 20–24 cm long, a fork and a spoon, which are 5-6 cm shorter than the knife.
- Snack bars. Designed for appetizers and cold dishes. Consists of a knife and fork.
- Fish. Set of slightly modified fork and knife. The fish knife is dull, in the form of a spatula. The fish fork has shortened tines.
- Dessert. A trident fork 18-19 cm long, a small spoon and a knife with a narrow blade. Served with pies, mousses, puddings and other desserts. The dessert spoon can also be served with fried eggs and creamed berries.
- Fruit. These include a two-pronged fork and a knife. They are used for fruit salads, melons, watermelons and unpeeled fruit desserts.
In addition, special utensils designed for specific dishes can be served (for example, a fork for oysters, sprat or lobster).
What and how to use?
The greatest difficulty is most often caused by laying out and using cutlery. A rule can help here: devices are always used in the direction from edge to center and from right to left. This means that when there is an expected change of dishes, the cutlery that lies farthest from the main plate will be used first. When in doubt, first take the device located on the right.
Arrangement rules
Serving is a whole science with a centuries-old history, which has its own rules and exceptions. However, if you remember the basics, then setting the table correctly will not be difficult at all:
- The dishes are placed on the table in a strictly defined sequence. First - earthenware and porcelain items, then - cutlery. Finally, they place objects made of glass and crystal.
- It is necessary to lay out everything so that the closest thing is what you need first. When planning several courses, dishes and cutlery are arranged in the order in which the food will be served. At the same time, it is not necessary to pile everything on the table at once. It is enough to put the utensils intended for serving dishes for the first and second courses. Dessert sets can be arranged later - after the main ones have been removed.
- The knife should be placed so that its blade is turned towards the dish.
- According to etiquette, the glass (glass) should be located above the knife. If several types of glasses are used, then they are all placed side by side.
- Forks must be placed on the left side of the plate.
- Spoons are always located to the right of knives.
- If you plan to serve Italian dishes, there should be a bread plate on the table.
- If there is soup on the menu, a soup spoon is placed between the knives for appetizers and fish.
In addition, there are several more generally accepted rules governing the arrangement of individual serving items.
Dishes
According to the rules, the layout of dishes should begin with the plates. In this case, they must be placed so that they are 1.5-2 cm from the edge of the table. The distance between them should be approximately the same. It is believed that dishes should be placed at intervals of 50 cm - so that those sitting at the table feel comfortable.
Plates with cutlery should be placed opposite each chair. Their number depends on the variety of the menu and the type of meal. For example, one plate will be enough for a regular snack, but two plates will be served for lunch and dinner.
Plates of smaller diameter are always placed on top of larger ones, which allows you to quickly replace them while saving space on the table.
Spoons and forks
Cutlery is laid out after the plates. They must be placed on the sides of the main plate, with the concave side facing the table.
Forks are placed on the left side, spoons and knives are on the right. A teaspoon can be placed on top.
It is important to place on the table only those devices that are really needed. Most often, for a regular meal, one knife, one fork and two spoons (for a hot dish and dessert) are enough. If necessary, this set can be supplemented with special devices.
Glasses
You can place glasses behind the plates, a little to the right. When deciding on the variety of glasses, goblets and wine glasses, it is necessary to take into account the number of guests and the options for drinks offered to guests.
According to the rules, containers for drinks should be arranged from largest to smallest. At the same time, you should not place too many glasses or stacks - this will only clutter the table and may cause inconvenience to guests.
Does color matter?
Color in serving has the same importance as when decorating the interior or choosing an outfit.
Most often, the table is covered with a white tablecloth, but any other color can be used to create an unusual atmosphere. Here everything will depend on the nature of the event and the preferences of the hosts.
White tablecloth, for example, perfect option for formal dinners. It goes well with porcelain, crystal and looks elegant in any situation. Wherein White color can be easily combined with any other. A table decorated in a black and white palette will look original.
A combination of white and delicate pastel shades will help give a romantic mood to dinner or lunch. A green color will bring warm spring notes to the meal. A table setting made entirely in green will look original.
A combination of white and blue will also be beautiful, but red must be used with caution, since different conditions it can have different effects on others and influence the environment at the table.
Decor
Decor will help complete the serving and give it completeness. The main decorative element is napkins, which can be placed in a glass of water, placed next to the plates or placed on top.
For a quiet family lunch, you can use large napkins; for breakfast, smaller ones.
The ancient art of decorating a ceremonial feast, arranging dishes for a dinner party or family celebration, the ability to set it beautifully and serve it festively is called table setting. It is based on a set of established rules and customs, including the order of laying out cutlery and serving dishes, recommendations for choosing decorations, stylish elements decor to create an elegant appearance. How to decorate a table for guests or husband?
What is table setting
The correct arrangement of plates, salad bowls and dishes, as well as the layout of cutlery, napkins and other small items necessary during a meal - all this is serving. This also includes the choice of tablecloths, napkins and other decorative elements. There are three types of serving: preliminary, banquet and “Bistro”. How they differ and what are the features of the procedure - all this is interesting to know not only for restaurant regulars, but also for ordinary housewives, because then their celebrations will be decorated in an interesting way.
Types of serving
The first type is the simplest. A set table with it involves a partial arrangement of dishes and cutlery for serving the dishes that come first on the menu. In this case, in the process of changing dishes, the entire set of dishes is replaced. Pre-service includes:
- table-knife;
- fork;
- teaspoon;
- pie plate;
- objects placed in the center (flowers, candlestick, porcelain figurines);
- red wine glass;
- wine glass;
- salt shaker, pepper shaker;
- a fabric napkin without a pattern.
Banquet serving is a one-time arrangement of plates, cutlery and decorative elements. Devices used in this type of serving:
- snack utensils (knife, fork);
- soup spoon;
- pepper shaker;
- bread plate;
- fish utensils;
- a plate for pies or other pastries;
- dessert spoon;
- soup plate;
- butter knife;
- saucer (oval or round);
- glassware;
- fabric or silk napkins (rectangular or square).
"Bistro" is simple variety arrangements for informal, non-formal occasions, a modern everyday option for lunch or breakfast. It is used in restaurants, hotels, hostels, self-service canteens and kebab shops, establishments that serve their own staff. The appliances and their location depend on the specific menu, the style of the establishment, and the average cost of the dish. Cover the tabletop with white cloth tablecloths and serve with paper napkins.
Table setting rules
The decoration of a table, especially a festive one, both in restaurants and cafes, and at home, should be carried out in accordance with generally accepted standards. Proper setting of the holiday table sets the tone for the holiday. If you choose the wrong dishes, you can ruin a gala dinner on the occasion of an event or an important business lunch. According to etiquette, certain napkins and glasses should be used - the choice depends on the type of meal (celebratory, for receiving guests, for a romantic date).
Tablecloth
The overall tone of the event can be set by the tablecloth. For formal meals, it should be snow-white; for simpler meals, cream or ivory color is allowed. Regardless of the event, the material must be immaculately clean and ironed. The presence of delicate decorative elements is allowed: lace, silk ribbons, perforation. Traditionally, the edges should hang 25-30 cm from the edge of the tabletop. In French and Italian restaurants, the edges are allowed to touch the floor. The material of the tablecloth should be natural: silk or cotton.
Types of plates
There are approximately 35 types of serving plates, but only about 5-6 are commonly used. The rules of etiquette stipulate that plates must be from the same set or, at least, made in the same style. The number and type of plates served depend on what dishes will be served and how many people are participating in the gala dinner. The main plates used in restaurants are:
- soup;
- a plate or bowl for mustard;
- herring fish;
- large and small flat plates;
- meat dishes;
- dessert shallow and deep;
- pie
Cutlery for table setting
To the right of the plate is a soup spoon, immediately behind it on the outer edge there is a fork and a knife for appetizers (meat), the last place is a tea or coffee spoon. Cutlery for the main course is placed immediately next to the plate, and the dessert spoon is located behind the plate. A small butter knife is placed on the pie plate. The devices must be polished using boiling water or special means to shine. Some restaurants place a special napkin under the cutlery.
Glasses
The classic is two glasses: for wine and champagne. The remaining varieties for alcoholic beverages are agreed upon in advance; if necessary, glassware for strong alcohol (shot glasses, glasses for whiskey, liqueur) is added. Glasses are arranged in this order: for red wine, for white wine, for champagne, and then glassware for strong alcohol in the order in which it is served. In addition, there is a separate glass (wine glass) for drinking water or juice; it is placed on the left.
Napkins
If the problem of budget table decoration arises, then serving napkins will help solve it. Napkins are one of the most important accessories on a formal dinner table. There are two main types for serving - fabric and paper:
- Fabric napkins are larger in size, square, and made of linen fabric. Designed to be placed on your lap or for decoration.
- Paper napkins are used directly during meals, and they should be in the center of the tabletop - so that they are convenient to use. In addition, they must be accessible to every person sitting at the table. Napkins are placed in a napkin holder or in the form of figures as decoration. Paper napkins at official receptions and celebrations should be plain, without patterns.
You can beautifully arrange dishes for lunch or dinner at home. To do this, you need to buy a tablecloth, a set of cutlery and dishes. For home option You don’t have to have everything for serving; you should proceed only from your own needs and food preferences. To set a table for one person you need:
- tablecloth, napkins (paper or fabric);
- deep and flat plates;
- table spoon, tea spoon, dessert spoon and fork;
- table-knife;
- tea pair (jam rosette), wine glass;
- glass for water.
For dinner
Procedure:
- The tablecloth must be spread on the table, a flat plate should be placed, and a deep plate should be placed on top of it.
- To the right and left you need to put cutlery for the main course, followed by snack bars.
- Place a teaspoon or coffee spoon in front of the plate.
- A pair of tea or a wine glass is placed on the top right.
- If desired, you can decorate the table with fabric napkins, flowers in vases or candles.
Dining table
Recommendations on how to properly set a table for lunch for one person are no different from those for setting dinner. With the exception that for dinner the table is not decorated with anything other than napkins or flowers. In addition, instead of a white tablecloth for dinner, you can use special plastic or silicone substrates - they are more practical and can be easily washed off food and spilled drinks.
For guests
During lunch, serving for guests is done in a similar way, only the number of cutlery and plates on the table changes. Decorations are almost never used, the tablecloth can be replaced decorative stands for hot dishes. If dinner is provided for guests, then light snacks and alcohol (wine, liquor) should be served, and coasters should be replaced with a white tablecloth.
For the holiday
Arranging your own lunch for the holiday is a labor-intensive task, because... At celebrations, many dishes are served and a large number of people are present. For the holiday, the table is decorated with vases of flowers and fruits. At home, you don’t have to follow the rules regarding the arrangement of plates and cutlery, but only use a tablecloth, napkins and make sure that every guest feels comfortable.
Beautiful table setting
Vases with flowers, satin or silk ribbons, porcelain angel figurines, and napkin rings are used as decoration. The following things contribute to creating a festive atmosphere: balloons, streamers, elegant tablecloths. Decorations for serving are selected in accordance with the holiday - a wedding, anniversary or romantic dinner. Main decorative elements– tablecloth and cloth napkins.
Classical
Traditionally, for a casual lunch or dinner, the tabletop is decorated with flowers or napkin rings. For classic table setting, the main condition is the impeccable cleanliness of the tablecloth, napkins, cutlery, and utensils for spices. To set the table beautifully, but at the same time avoid excessive solemnity, you can choose napkins in bright, saturated colors - this move will help brighten up a boring meal.
Banquet room
Decorating a table for a large banquet is not an easy task. In this case, they try to make all decorative elements in the same style or color. They are selected according to the type of banquet: anniversary, corporate party or other event. More often they use bright napkins, fresh or artificial flowers. First of all, the wishes of people ordering a gala dinner are taken into account.
Wedding
When serving a wedding dinner, the emphasis is on the places for the newlyweds, which are decorated with symbols of love (hearts, roses, posters with wishes, figurines of swans). Places for the newlyweds are marked with separate glasses (decorated or tied with ribbons). The wedding banquet is served with white dishes with a gold or silver border. The tablecloth is only snow-white, symbolizing the purity of the newlyweds’ feelings.
Table setting for two
To create a romantic atmosphere, when serving dinner for two, it is customary to use candles, a basket in which fruits and alcohol (wine or champagne) are beautifully placed. The tablecloth is chosen scarlet or white. The dishes are placed opposite each other, but in such a way that the person sitting opposite can be reached without effort by hand. There is not a lot of dishes and cutlery provided for two people, the emphasis here is on romance.
The main problem when arranging a meal for round table top- a small space, so the meal is served only with the necessary cutlery, deep and flat plates, a knife, fork for the main course, and a glass for wine. The rest is served as needed. A vase with a bouquet of flowers, a dessert or a bottle of wine, decorated with a red or black napkin, is placed in the center.
For a birthday
Table decoration for a birthday involves an emphasis on the solemnity of the event. Serving dishes and choosing the right decorations, including decorating desserts, will help with this. How to set the table beautifully? It all depends on the personality of the birthday person:
- Children's table You can decorate your birthday using various toys, cardboard or paper cartoon characters.
- A young girl or older woman traditionally uses fresh flowers, original desserts, vases with exotic fruits, napkins, rosettes, and stylish dishes made of multi-colored glass to decorate a formal meal.
- It is customary for men to decorate a festive lunch or dinner laconically, with the help of beautiful contrasting napkins and tablecloths, with classic cutlery and white dishes.
Serving a festive sweet table
For an event with a lot of sweets or a holiday that only includes desserts, it is not customary to use decorative elements. Multi-tiered plates, pyramids, and special stands for cake pops or muffins are used. It is better if everything is selected in the same color scheme. If you use additional festive decorations, the design will turn out to be pockmarked, overly pretentious and tasteless.
Table setting ideas
To surprise family and guests at celebrations or during regular meals, the following serving options can be offered:
- Spring. The tabletop is covered with a tablecloth, and fresh flowers and herbs are used as decorations. A linen napkin is placed on the plate, and a flower is placed on top. If desired, you can use a green tablecloth and decorations in the form of insects (chafer bugs, ladybugs). Fresh salad leaves are served at the beginning of the meal.
- Decoration for tea. Tea pairs are placed on a tablecloth of any color and decorated with bright napkins. You can use spectacular cutouts for cookies and small desserts (marshmallows, sweets, muffins). In the center of the composition is a large teapot, around it are rosettes with jam and honey.
- Breakfast at the dacha. The tablecloth is either not used at all, or linen in a natural gray color. Ceramic dishes and enamel bowls with flowers in water are used as decorations.
- Hen-party. The tablecloth is used in fresh, bright colors (pink, coral, blue). Dishes are placed in a minimal amount (glasses, wine glasses, champagne or martini glasses), the main area is occupied by desserts, snacks, and drinks. You can decorate the surface with flowers and decorative beads.
- Children's holiday. They use oilcloth napkins of bright colors, plain or with images of cartoon characters or animals; the entire surface of the tabletop is occupied by sweets: sweets, pastries, fruits, cakes.
Video
In all restaurants and bars, to reduce the time spent serving consumers, they use preliminary table setting, which complements the interior of the room.
When serving, certain rules are followed: first, earthenware or porcelain dishes are placed, then cutlery is placed, and then crystal or glass. A small table snack or dessert plate is placed exactly opposite the chair and so that the distance from the plate to the edge of the tabletop is approximately 2 cm. The emblem on the side of the plate should face the middle of the table. When serving a banquet, the appetizer plate is placed on top of a shallow plate. 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 or snack plate) at a distance of 5 - 10 cm, depending on the number of cutlery (forks) to be placed later.
The plates are delivered to the hall on a tray or cart covered with napkins. A tray with plates is taken with both hands. You can bring a stack of plates in your hands, covered with a handle folded in half lengthwise.
When installing, the plate is taken with the thumb and forefinger, which are extended in one direction along the side, and the remaining fingers only hold it.
A linen napkin is placed on a snack or dessert plate, paper napkins are placed in special stands or vases.
It is also possible to place a napkin on a pie plate or directly on the tablecloth between cutlery (knife and fork).
A small dinner plate, snack plate or dessert plate is placed exactly opposite the chair so that the distance from the plate to the edge of the table top is approximately 2 cm. The emblem should be on the side of the plate facing the middle of the table. When serving a banquet, the appetizer plate is placed on top of 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 5 - 10 cm, depending on the number of cutlery (forks) to be placed later. There are various options for placing the pie plate in relation to the small plate or snack bar.
Cutlery is placed to the right and left of the central (small table, snack, dessert) plate: knives are placed on the right with the blade facing it, forks are placed on the left with the teeth up. The waiter always starts setting the table with cutlery with a knife. Knives must be placed on the right side of the plate, placing them in the direction from left to right: table, fish, snack; 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 consumer uses the utensils in the reverse order while eating.
It is recommended to set the table with no more than three sets of cutlery. If necessary, the fourth set can be placed on a snack plate under a napkin. 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 in front of the plate (small table or snack bar) in the following order (from the plate to the center of the table): knife, fork, spoon. When setting the table with dessert plates, you can place dessert utensils to the left (fork) and to the right (knife, spoon) of it. Often, when serving, only one of the dessert dishes 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 wine glass can be placed in the center behind the plate or moved to the right to the line where the top edge of the plate intersects the end of the first knife.
For mass service during the daytime, salt and pepper can be placed on the table. In other cases, it is recommended to use only salt when setting the table; other spices and seasonings are served with the appropriate dishes or at the request of consumers.
Closed utensils for salt and spices are placed in the middle part of the table in special stands or on a pie plate. Salt and spices should be dry and easily pour out of salt and pepper shakers. The holes through which spices are poured must be firmly closed with special stoppers. When setting banquet tables, open salt and pepper shakers are placed on the tablecloth without stands. A spoon for spices is placed on each device.
Fresh garden and wildflowers are used to decorate the table. They are placed in the center of the table in low vases of 3–5 pieces. in each. On some special occasions, cut flowers are laid out along the table in a path or 1–2 flowers are placed to the right of the knives near each place at the table.
Types of serving:
Pre-serving tables are performed in the process of preparing the hall for service. It includes a minimum number of items that can be used in the subsequent execution of the order: pie plates, wine glasses, spice utensils, cutlery, napkins, flowers. Depending on the type and nature of the service (breakfast, lunch, dinner, catering for celebrations), pre-serving varies in complexity.
When serving tourists, as well as hotel guests in the morning, a breakfast table setting is used. It includes a pie plate, snack utensils, a wine glass and a linen napkin. However, you can include a butter knife, a snack plate, and a teaspoon in the serving. Depending on the accepted order, the waiters complement the table setting. Options for setting the breakfast table are shown in Fig. 2.
1 – table setting when serving cold appetizers, porridge, dessert, drinks; 2 – table setting when serving cold appetizers, desserts, drinks.
Rice. 2 - Breakfast table setting options
Preliminary table setting during the day includes:
According to the menu of standard dishes (minimum serving): pie plate, cutlery (knife, fork, spoon), wine glass, napkins, spice set, flowers.
According to the menu of custom-made dishes: a pie plate and a snack plate, cutlery, a wine glass, a napkin, a spice maker. Table setting options for lunch are shown in Fig. 3.
1 – table setting when serving a cold appetizer, soup, second hot course, dessert, drinks; 2 – table setting when serving cold appetizers, soup, fish dishes, desserts, drinks
Rice. 3 - Table setting options for lunch
In the evening, the serving is supplemented with snack utensils, and the tablespoon is removed. It is possible that the tables are set with fish cutlery in advance in the evening. A table setting option for dinner is shown in Fig. 4.
Rice. 4 – Table setting option for dinner (when serving a cold appetizer, hot dish, dessert)
Executive– serving, which is carried out according to a pre-known order menu. It is usually used when organizing catering for banquets, tourists, meeting participants, etc. With such serving there should be no extra or missing items.
Table setting according to the order menu has many options, and the number of serving items depends on the range of dishes and drinks served.
The European breakfast menu offers a cold appetizer (assorted sausages), so the serving includes a snack plate and cutlery, when serving - a hot dish (omelet), the table is served with a small dinner plate and cutlery.
Serving a breakfast menu is often performed when serving groups of tourists. In this case, you can first place coffee or tea cups, coffee pots, milk jugs, sugar bowls, sockets for jam, lemon, etc. on the table.
Each breakfast option offers butter on the menu, so a butter knife is placed on the right side of the pie plate. The rosette with sugar is installed to the right of the tea or coffee cup, and with jam, preserves, butter - behind the main plate.
Another option for setting the table for serving coffee or tea to tourists is also possible: cups with a saucer and corresponding spoons are placed at the end of the table (if it is rectangular) in one row. The waiter then fills them with the drink and serves them to consumers.
Serving options for a four-course dinner differ in the cutlery for the main (second) course and dessert. The appetizer plate may not be included in the serving if the appetizer is placed on a utility table.
For a five-course meal, it is better to place the cold fish appetizers on a plate under a napkin.
Dessert utensils are selected in accordance with the order: dessert spoon - for compote; dessert fork - for the cake; dessert knife and fork - for watermelon; fruit knife - for apples.
When serving a dinner menu with cold and hot appetizers, the cutlery for the hot appetizer is served simultaneously with it, therefore, the serving includes only appetizers for the cold appetizer of the banquet (two types of appetizers, fish and meat dish, dessert), the first snack item is placed on a plate under a napkin.
