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SETTING THE TABLE. Why set the table?. Setting the table is “civilized”… a cultured and refined approach to mealtime in our society.
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Why set the table? Setting the table is “civilized”… a cultured and refined approach to mealtime in our society. As soon as the family members or guests sit down at a properly set table, a formal or casual tone is established. Certain expectations are apparent, including the use of good manners and appropriate conversation. Setting the table organizes mealtime.
Why set the table? Whether it’s a business luncheon, a special occasion, or a daily family meal… eating meals at the table offer participants an opportunity for conversation, socializing, and bonding.
The place setting... Cover 20-24 inches The amount of space each participant is allowed at the table is called the COVER. It should never be less than 20”; 24” is preferred because it allows more elbow room and is therefore more comfortable. The table appointments needed to eat the meal (the dinnerware, beverageware, and flatware) are collectively called a PLACE SETTING.
The basic place setting... Anytime you are setting a table for a meal, you should include at least the basic place setting pieces…the luncheon or dinner plate, the place knife, place fork, place spoon, water glass, and a napkin. Plate, flatware, and napkin are all placed 1” from the table’s edge Dinner plate – placed at center of the cover Place knife – all knives go to the right of the plate; blade facing plate Place spoon – all spoons go to the right of the knives Place fork – all forks go to the left of the plate Napkin – the folded napkin goes to the left of the plate with the folded edges on the top and the side away from the plate Water glass - 1” above the tip of the knife
What other items belong in a place setting?... Other than the basic knife, fork, spoon, glass, plate, and napkin, other pieces in the place setting are determined by the menu. The menu dictates the formal or casual tone of the meal, as well as the table appointments needed. There are rules on how to set a table, but the availability of cover space and table appointments may make exceptions necessary. The number of individual items set on the table at the beginning of the meal is determined by the style of meal service you are planning… family style, English style, Russian style, Butler style, Classical French style, blue plate style, or buffet style. Rule of thumb: set and use flatware on the table in order “from the outside to the inside”
Adding the coffee cup... When adding beverageware to the basic place setting, it should be placed diagonally to the right and below the water glass, as the arrow indicates. A cup requires a saucer; a mug does not. The handle is always “to the right”. If there are several pieces of glassware in addition to the water glass, such as a juice glass or wine glasses, the cup may end up being to the right of the spoons. A separate, possibly smaller coffee spoon may be added to the left of the place spoon, especially in formal dining circumstances.
Adding the salad plate... If you are serving the meal in courses, the salad plate or bowl would be placed in the center of the cover on a liner plate. If you are serving the salad at the same time as the entrée, as in family style dining, the salad bowl or plate would be 1” above the tip of the place fork. Any salad served on a plate other than the dinner plate requires the use of a separate salad fork, placed to the left of the dinner fork.
Adding the soup plate or bowl... Soup A soup plate or bowl would be served on a liner in the center of the cover. The liner plate may hold crackers or even small sandwiches, if desired. A soup spoon, which usually has a larger bowl, is placed to the right… on the outside of the spoons.
Adding the bread & butter plate... Salad Soup The first choice for any plate, other than the dinner plate, is over the tines of the dinner fork. No liner plate is used here. If that space is already filled, however, the next choice for the bread and butter plate is 1” above the dinner plate. A separate knife for the bread and butter, if desired, can be placed horizontally across the plate with the blade facing the dinner plate instead of with the other knives to the right of the plate.
Adding the dessert plate... Bread & Butter Salad Dessert Soup The first choice for any plate, other than the dinner plate, is over the tines of the dinner fork. The second choice is over the top of the plate. When those areas are already filled, as they are here, the 3rd choice is diagonally to the left and below the salad plate. The dessert fork, similar to a salad fork, is placed between the dinner fork and the plate. If the dessert requires a spoon, it should take the place of the coffee spoon. “3” is the maximum number of any type of utensil to the left or right of the dinner plate.
Adding additional glassware... Bread & Butter Dessert Salad Soup As glassware is added to the place setting, you continue to follow that diagonal line, moving downward and to the right from the water glass. Red wine sits to the immediate right, followed by the white wine glass. The champagne flute sits behind the two wine glasses… forming a triangle. The coffee cup and saucer is always remains at the far right.
Adding a charger plate... Bread & Butter Salad Dessert Salad, soup, or dinner plate on a charger When a charger is used beneath the soup, salad, or a dinner-sized plate, the charger itself is placed even with the edge of the table. That would still leave the bowl or plate on top “1” from the table edge. Remember, the charger is correctly used for no more than two courses, and is always removed prior to the entrée.
Adding a fancy napkin fold... Bread & Butter Salad Salad Dessert A napkin with a fancy fold may be placed in several positions on the table. Some folds are intended to be placed in the center of the cover; others in a glass; still others remain on the left side of the cover. Napkin folds add decoration to the table, and sometimes height.
When food is served in courses... When a meal is served in sequential courses, not all the plates are on the table at one time, but the flatware is. The addition of more flatware imposes new rules: the forks from the left are the fish fork, dinner fork, and salad fork. The small fork on the right, resting in the bowl of the soup spoon, is the tiny seafood fork. The spoons, from the right are soup spoon, place spoon, and dessert spoon. The knives are for the fish, poultry, and meat courses. The spoon at the top center of the cover, bowl to the left, is the coffee spoon; the fork with the tines to the right is the dessert fork.
What's wrong with this first setting? Breakfast served “blue plate style”: bacon and eggs with toast on the dinner plate; water, juice, and coffee to drink.
What's wrong with this second setting? Breakfast served “blue plate style”: bacon and eggs with toast on the dinner plate; water, juice, and coffee to drink.
What's wrong with this third setting? Breakfast served “blue plate style”: bacon and eggs with toast on the dinner plate; water, juice, and coffee to drink.
What's wrong with this fourth setting? Breakfast served “blue plate style”: bacon and eggs with toast on the dinner plate; water, juice, and coffee to drink.
What's wrong with this fifth setting? Breakfast served “blue plate style”: bacon and eggs with toast on the dinner plate; water, juice, and coffee to drink.
What are the two things wrong with this sixth setting? Lunch served blue plate, English, or family style: soup at the center of the cover; salad on the plate above the forks; water, milk, and coffee to drink.
How many people can sit at this table to eat? 50 inches 38 inches You are planning a dinner party for 10 people. Your table measures 38 x 50 inches. Knowing how much room is needed for each cover, what is the minimum-sized table you will need? Will this one work?
Order of a buffet table... Start here____ Whether the buffet line moves around a table, or in one direction down one side of a table… the order of the food, beverages, and table appointments is the same.
The Rose... Rose 1. Fold all four corners of a flat napkin into the center: then fold four points again to the center. 2. Turn the napkin over and fold four points again to the center pressing all folds tightly. 3. Turn napkin to form a diamond. Using one hand to hold two points at front center of the napkin and with the other hand reach under that point and pull up flap. 4. Repeat at three other points. 5. Holding center points, reach between petals and pull out additional flaps. Click here for video
The Fan... Click here for video • Opera Fan • Fold napkin in half. • Fold width into accordion folds, leaving last four inches flat. • Fold accordion in half with folds on outside; four inch flat will protrude from the center. • Create a stand by folding the four inch flat toward the base of napkin letting the folds fan out.
The Crown... • Crown • Fold the napkin in half diagonally forming a triangle. • Fold the left and right triangle to the top forming a square. • Turn the napkin to form a diamond. Fold the bottom point 2/3 of the way to the top point and fold the bottom point back again to the base line. • Turn napkin over and tuck the far corners into one another forming a round base. • 5. Stand a napkin upright and flair out the two top corners to form a Crown. Click here for video
The Candle... Candle • 1. Fold napkin in half diagonally forming a triangle. • Fold one-fourth of the base edges of napkin up forming a cuff. • Turn napkin over. Carefully roll left to right. • Tuck the remaining corner inside the cuff to hold the candle firm. • 5. Position the Candle with the highest point of the napkin facing you. Click here for video
Bird of Paradise... • The Bird of Paradise • Fold the napkin in half and in half again. • Fold in half diagonally with points on the top and facing up. • Fold left and right sides down along center line, turning their extended points under. • Fold in half on long dimension with edges facing out. • 5. Pull up points and arrange on a fabric surface. Click here for video
SETTING THE TABLE THE END
Using the table appointments available, set a table correctly for one person to eat the following meals… Dinner#1 (Served family style) Meatloaf Baked potato Corn Rolls w/butter Gelatin salad Apple crisp ala’ mode Iced tea Dinner #2 (Served Russian style) Tomato juice cocktail w/crackers Minestrone soup w/fresh hot bread Raspberry sorbet Grilled salmon w/asparagus spears Beef tenderloin w/glazed carrot coins Mixed salad greens w/flavored oil dressing Vanilla torte Iced tea Coffee Lunch #1 (served blue plate style) Hamburger on a bun Potato salad Baked beans Cherry pie Milk Lunch #2 (served blue plate style) Cream of Potato soup Assorted crackers Tossed salad Chocolate brownie Lunch #3 (served English style; set the table for the host and 3 guests) Lasagna w/ salad greens in vinaigrette Garlic bread and relishes on the table Iced tea Breakfast #1 Cornflakes cereal Fruit compote Toast and jelly Orange juice Milk Coffee Breakfast #2 Bacon and Eggs Dish of strawberries English muffin w/butter Cranberry juice Coffee Breakfast #3 (served Butler style) Ham and egg casserole Apple Danish pastry Grapefruit juice Coffee
