Before setting the table, you should inspect the dishes and cutlery, paying attention to the quality of washing, defects, etc. If the inspection reveals, for example, a crack in the plate, a chip in the glass, a broken tine of a fork, or insufficiently clean cutlery, unsharpened knives, they should be replaced immediately or undergo additional processing.

Before setting tables, it is necessary to warm up with a handbrake and polish dishes and cutlery, glass or crystal.

You should know the cleaning techniques:

Yes, when wiping glass The stem of the glass is taken with the left hand, wrapped with part of the towel, and with the help of the rest of the towel, the glass is wiped inside and out with the right hand. When using this technique, great care must be taken not to break the glass.

Sparkling wine glass requires special attention, as it is difficult to penetrate its pointed bottom. Therefore, first carefully insert one end of the towel into the glass, and then the rest of it. Do not blow on glassware or use used napkins for cleaning.

When wiping plates they are grasped with the left hand by the end of the towel, the rest of the towel is grasped with the right hand and the plate is wiped, turning it.

Rubbing forks, spoons and knives carried out alternately. One end of the towel in left hand take several forks, and with the rest of the towel in your right hand, wipe each utensil separately.

Preparing spices and seasonings

Serious attention should be paid to the preparation of tableware items, which include salt shakers, pepper shakers, mustard pots, bottles for vinegar, sunflower or olive oil, as well as an ashtray.

Salt shaker should be made of crystal or ordinary glass, but with edges made of stainless metal. It needs to be cleaned daily. Don't put too much salt in the salt shaker. Since fine table salt is easily moistened, it is mixed with table salt, the so-called dry salt. For this purpose, you can also put a few grains of rice in the salt shaker. In cases where open salt shakers are used, they must be filled every day, but before that they must be washed and dried as thoroughly as possible. The surface of the salt is leveled, and the edges of the salt shaker are wiped with a towel.

Pepper shaker fill only half with dry pepper. The holes in its lid should be as small as possible. Open containers for black pepper are not used because it quickly evaporates.

Requires special care mustard. To prevent it from getting dirty on the outside, do not overfill it. To prevent the mustard from drying out, add a few drops of milk.

It is better to have spare cutlery set to replace all those that have become unusable.

Often get dirty and require replacement ashtrays. They should be cleaned with a special cloth after each use. You should not clean the ashtray in the presence of guests - it must be replaced with a clean one in a timely manner.

Seasoning Bottles(sunflower oil, vinegar, etc.) can be had in limited quantities and served as needed. Bottles are not filled to the top. To distinguish vinegar from other liquids, add a few drops of red wine. Cloudiness of sunflower oil can be eliminated by adding a little salt to it on the tip of a knife.

When setting tables, they always place salt And pepper.

Horseradish served with fish dishes - boiled, jellied, meat aspic, cold boiled meat and other dishes.

Mustard, if there are no meat dishes on the table, they are not placed on the table and are served upon request on a plate or small tray (when serving a meat dish, mustard mustard is required). It is better not to buy ready-made mustard, but to prepare it yourself. There are several ways to prepare it according to a specific recipe and technology (for cooking recipes, see the end of this page).

Serving is the final stage of table preparation

It is important to provide at least 80 cm of table length for everyone present at the table.

Before serving, tables are covered with tablecloths. To do this, certain techniques are used. First, a folded tablecloth is placed on each table. Having unfolded it on the table and taking the edges of one of the sides with both hands, they lift the tablecloth and then sharply lower their hands down, as if shaking it. The air cushion formed between the table and the unfolded tablecloth makes it possible to move it in any direction and carefully place it in the desired position so that its central fold coincides with the center of the table. The perpendicular fold should also run down the middle of the table.

When setting a table with a tablecloth, do not wrinkle it, pull it by the corners or pinch it with your fingers. The corners of the tablecloth should fall against the table legs, covering them. The descent of the tablecloth on all sides of the table should be the same - no less than 25 cm and not lower than the seat of the chair; A smaller descent of the tablecloth gives the table an unsightly appearance, and a larger one is inconvenient for those sitting.

If rectangular table If you need to cover it with two tablecloths, then the first of them is laid on the side opposite from the main entrance to the hall or the main passage in it. On the second, upper tablecloth, the edge is turned inward so that a straight, even line is formed. Utility tables and sideboards are also carefully covered with tablecloths or napkins.

If you need to change the tablecloth during a meal, this should be done as quickly and almost unnoticeably as possible. Having brought a clean tablecloth, you need to move the dishes to the utility table. Then, taking the edges of a clean tablecloth and at the same time lifting the edges of the soiled one, quickly replace it. In this case, the table cover should not be exposed.

When setting the table, a certain order is followed:

• - first put earthenware or porcelain dishes,
• - then place the devices
• - and after that they put crystal or glass.

Glasses, wine glasses, shot glasses, when placed on the table, are held by the stem.

Table settings vary depending on the nature of the meal:

• - breakfast,
• - dinner
• - or evening guest service.

For breakfast A vase with paper napkins (or linen ones), a pie plate are placed on the table, and a knife and fork and a teaspoon are served. The pie plate is placed to the left of the place where the dinner or snack plate should be. The fork is placed on the left, horns up, the knife is placed on the right, with the blade to the left of the place intended for a dinner or snack plate. A teaspoon is placed behind it. Snack plates are not placed on the table, because breakfast dishes are served already placed on appropriate plates (they need to be served if the appetizer or breakfast dish is served in a salad bowl or a small bowl, etc., since it is not customary to eat from such dishes).

For quick service during the day at lunch They place a wildcard plate on the table and a snack bar on it, to the left of it is a pie plate, between them is a dinner fork, and to the right of the plate is placed table knife and a spoon (table or dessert); The wine glass is placed in front, behind the table knife. There should also be a vase with paper napkins or linen napkins on the table, which are placed on snack plates and spices. The distance from the edge of the table to the handles of the cutlery and the snack plate is 2 cm, and to the pie plate - 5 cm.

Snack or dinner plates are placed only when dishes are served in dishes from which it is not customary to eat.

During such a meal, it is allowed to use oilcloth on the table instead of a tablecloth or cover the tablecloth with film.

When setting the table for a leisurely lunch or dinner Place a snack plate exactly opposite the chair at a distance of 2 cm from the edge of the table, and to the left, 5-10 cm, a pie plate.

Between them, place a snack fork and a dinner fork, tines up, and to the right of the snack plate - two knives: a table knife and a dinner fork with the blade facing the plate. A wine glass is placed behind the appetizer plate to the right; Place a folded napkin on the plate.

Place salt and pepper in the middle of the table.

A vase of flowers is also placed in the center of the table. If the table is set for four people, place an ashtray on the corner or on the side facing the aisle.

Example of a complete table setting for an evening service:

When serving dishes, the serving is supplemented depending on the nature of the dishes.

An indispensable detail when setting the table - linen napkins.

Depending on the nature of the meal, they are folded in various ways, keeping in mind that the napkin can be easily unfolded to wipe your lips or place it on your lap.

Hygiene rules are also taken into account: the less your fingers touch the napkin, the better.

If a snack plate is not placed on the table when serving, then in its place place a starched linen napkin (no paper ones are placed) folded in four.

For lunch, as well as a festive dinner, a banquet, napkins are often folded in the shape of conical caps: first, fold the napkin in half, and then tuck its lower end, giving it the shape of a cap.

Sometimes for a festive table, a napkin is folded in the form of an envelope: first it is folded in half, then the corners are turned in, turned over - and you get an envelope. They also use the “space” method. From the line of the napkin folded in half, its corners on the right and left are folded, forming an isosceles triangle. Then the napkin is folded in half, matching the corners of the base of the triangle. There are other methods of folding napkins: “ship” - for banquets, “fan”, “tulip” - when setting a wedding table.

There are at least 40 ways to fold napkins.

Using tableware for serving

To serve bread, toast, baked goods:

• - for individual service - pie plates (diameter 175 mm);
• - for group meals - bread bins, small table plates (240 mm in diameter).

In the absence of special bread vases, bread can be placed on a snack plate for home meals or during buffets and receptions.

To serve cold appetizers:

• snack plates (200 mm in diameter) - they are also used as stands for salad bowls, etc.;
• square salad bowls (sizes 240, 360, 480 and 720 ml) - for salads, pickles, marinades, mushrooms, etc. - from 1 to 6 servings;
• trays, herring bowls 250 and 300 mm long, narrow - 100, 150 mm - for serving fish gastronomy, salmon, stellate sturgeon or sturgeon, natural or with a side dish, herring, sprat, sardines, saury, etc.;
• oval dishes (350 - 400 mm long) - for appetizers from fish and meat gastronomy, banquet dishes (jellied sturgeon, pike perch, etc.);
• round dishes (diameter 300 and 350 mm) - for meat and vegetable snacks, canapés and banquet dishes; turkeys, lamb saddles, etc.;
• vases (diameter 240 mm) on a low leg - for a signature salad (for at least 2 - 3 servings), as well as for fresh tomatoes, cucumbers or radish salads, romaine lettuce, etc.;
• gravy boats (capacity 100, 200 and 400 ml) - for cold sauces or sour cream from 1 to 6 servings.

When serving, appetizer plates are pre-placed on dining table, other types of dishes are used to bring snacks to the table.

To serve first courses:

• broth cups (300 ml capacity) with saucers - for broths, puree soups, as well as for soups with finely chopped meat or chicken and other products;
• deep dinner plates (capacity 500 ml, diameter 240 mm) - for serving soups in full portions; small table plates are necessarily used as substitutes for them;
• deep plates for serving soups in half portions (300 ml capacity) - for soups; snack plates are used as substitutes;
• soup bowls with lids for 4, 6, 8, 10 servings - used when serving family dinners (lately widespread also got a clay pot for special dishes which is served along with deep wooden spoon and placed on the substitution plate).

To serve second courses:

• small dinner plates (diameter 240 mm) - for fish, meat, poultry, game, etc.;
• round dishes (diameter 500 mm) - for poultry dishes, game, vegetable dishes, cauliflower, chicken cutlets etc.; On these dishes, the food is brought and laid out on plates, which are used to set the table before serving the main courses.
• To serve dessert (sweet dishes):
• small dessert plates (200 mm in diameter) - for pudding, Guryev porridge, soufflé, etc.;
• deep dessert plates (200 mm in diameter) - for strawberries with cream and other sweet dishes.

To serve hot drinks:

• tea cups (capacity 200, 250 ml) with saucers - for tea, coffee with milk, cocoa;
• tea saucers (diameter 185 mm) for glasses;
• teapots for tea leaves (capacity 250, 400 and 600 ml) - for serving;
• kettles for top-up boiling water (capacity 1200-1600 ml) - for serving;
• bowls (capacity 250 and 350 ml) - for green tea;
• coffee pots (800 ml capacity) and black coffee pots for 1, 4 and 6 servings (100 ml capacity per serving);
• cups (100 ml capacity) with saucers - for black coffee, oriental coffee or chocolate (liquid) and express coffee;
• milk jugs (200 ml capacity) - for milk for coffee or tea;
• creamers (capacity 25, 50 and 100 ml) for 1, 2 and 4 servings;
• vases - for jam, sugar;
• sockets (diameter 90 mm) - for jam, honey, preserves, lemon and sugar.

For serving fruits and pastries:

• small dessert plates (200 mm in diameter) - for apples, pears, grapes, watermelon, etc. (they differ from snack bars in their design depicting fruits; if they are not available, snack plates are served);
• vases with a flat surface on a low leg (diameter 300 mm) - for pastries and round cakes;
• pie plates - for serving confectionery products.

Depending on the need, an appropriate number of pie, deep, small table, dessert, and snack plates is provided.

Are approaching new year holidays, and with them - it’s time for noisy, cheerful feasts. To make the celebrations memorable for a long time, it is important to think through everything down to the last detail, including the correct table setting.

Smart placement

How to set a table according to all the rules? Just a few elementary rules will help create a cozy, inviting environment. For a festive dinner, the table is set with a clean and immaculately ironed tablecloth, preferably white. The rules of table setting according to etiquette oblige each guest to place a large serving plate that acts as a stand. Plates with appetizers, soups and hot dishes are placed in it. For a formal type of table setting, a pie plate for baked goods is indispensable, which is placed to the left of the serving area. A knife is placed on top of the plate if various fillings and butter are provided. Sometimes you can see a cup with warm water and mint leaves for wetting your fingers. Full classic table setting requires cutlery and cutlery selected in accordance with the dishes and drinks from the menu. For an original table setting, you can even place a basket with fresh flowers in the center.

Set of ladies and gentlemen

The rules for arranging cutlery are not as complicated as people think. Traditionally, they are laid out along the edges of the serving plate: knives on the right, forks on the left. If the menu promises dessert, a soup spoon is placed above the serving plate. If there is no dessert, the spoon is moved to the first knife. In this case, a simple rule for serving cutlery applies: the outermost ones are intended for dishes served first, then the cutlery is taken in order of priority. According to existing rules, a set of cutlery includes a small appetizer fork and knife, served with cold and some hot appetizers. Larger cutlery is intended for the first and second courses. Fish utensils are easily recognized by a fork with 3–4 prongs and a recess for bones, as well as a knife in the form of a spatula. Etiquette cutlery also includes a dessert set consisting of a knife, fork and spoon.

Table arsenal

Skillfully handling lobsters and oysters is an undeniable talent. But don’t forget, there is also etiquette for regular dishes. The rules for using cutlery in relation to soups are simple. If they contain meatballs, pasta or large vegetables, they should be carefully broken with a spoon. If the soup is served in a cup, you should drink the broth intelligently. Chicken is only allowed to be eaten with your hands within the family circle. At a dinner party you will have to wield a fork and knife.

Meat dishes like chops or escalope are eaten with them, cutting off a piece at a time. According to the rules of etiquette, cutlery for schnitzel, goulash and chopped cutlets is a fork and no knife. Side dishes, vegetables, pasta, omelettes and puddings will also do without it. But sandwiches, pies and pies require both a fork and a knife. Separate cutlery and rules exist for caviar, pates and mustard. They are scooped up with a small spoon and spread on a slice of bread.

Secret signs

The rules for using cutlery in a restaurant involve some nuances. If you have paused but are about to return to the dish, cutlery etiquette recommends placing the fork and knife with the handles on the table and the tips on the plate, slightly facing away from you. If you need to leave the table but have not yet finished your meal, cross the utensils on your plate so that the tines of the fork point to the left and the tip of the knife points to the right. The rules of cutlery etiquette after eating state that they should be placed parallel to each other. Imagine the plate is a clock face and place them on the number 5 or 7. If you have just finished soup, leave the spoon in the plate. By the way, the dilemma of which way to tilt the plate with the leftover soup - away from you or towards you - is easily resolved by the rules of cutlery etiquette. Let the last drops of soup remain in the plate; this will not offend anyone.

Keep forever

Knowing how to store cutlery in the kitchen is equally important. Standard trays or trendy organizers with sections are equally practical. In any case, always separate knives, forks and spoons. Moreover, store clean silver cutlery separately. After use, rinse them in a hot soda solution (50 g of soda per 1 liter of water) and wipe well with a velvety cloth. From excess moisture silverware fades. The paste from the ammonia, tooth powder, soda and water in equal proportions.

Caring for everyday cutlery is even easier. Ordinary ones will be enough. Heavy soiling process lemon juice and rub with a woolen cloth and tooth powder. Corrosive odors will go away if you rub the appliances vegetable oil or vinegar. To make spoons, knives and forks sparkle like new, dip them in potato broth for a few seconds, then wipe them dry.

As you can see, there is nothing wrong with the rules for using cutlery. Having mastered them without difficulty, you will look like a true aristocrat even at a royal dinner party.

Sooner or later a situation may arise that best friend or a new potential partner will invite you to a posh restaurant to celebrate their next anniversary or sign an incredibly lucrative contract. For some people, such an invitation will not seem unusual, while others may simply panic before going out. What is the reason for such incomprehensible excitement? Many of us have been abroad, visited numerous restaurants, tasted a huge variety national dishes. It seems impossible to surprise us with anything. But, nevertheless, when it comes to going to a top-class restaurant, panic and incredible worries begin: how to behave, what to order, how to combine dishes with drinks, etc. But the worst thing is table setting in a restaurant - a powerful arsenal of plates, cutlery, glasses on the table. Which side should you approach from? Which fork should I grab? What a shame it would be if guests noticed your lack of education in restaurant etiquette! It's okay, everything can be fixed!

Introduction

The first question that arises when you are already at the table is: “What to do with this napkin beautifully folded into an original figure?” Yes, often when setting a table in a restaurant, napkins, the patterns of which can be very complex, are very frustrating to unwrap; they look like works of art. But still, take the napkin by the free corner, pull the edge, and it will unwind. Fold it in half and place it on your lap (do not push it into the collar or neckline of a lady's dress). This wipe is designed to keep crumbs and spills from staining your clothes. You can get your mouth wet inside napkins, then the outer part will remain clean and will not spoil your weekend suit. Never use it to wipe off lipstick.

The principle of classic serving

The second stage is the desire to figure out what to do with all the cutlery and glasses? Don’t worry ahead of time: before serving the first course, the waiter will remove everything unnecessary. All that will remain is what you need for the meal. Table setting in a restaurant, the diagram of which is presented below, is not so difficult to remember. So:

• There is a serving plate right in front of you, which serves as a stand for a hot dish;
• most often at the beginning of the banquet there is a plate for appetizers on it;
• to the left of the plates (in the direction from the guest) there is a table fork, a fish fork, a snack fork;
• to the right of the plates there is a table knife, a fish knife, a snack knife, a table spoon;
• above the plates there is a dessert fork (with the handle pointing to the left) and a dessert spoon (with the handle pointing to the right);
• on the left above the plates there is a container for bread (pie plate) and a butter knife on it;
• the right space above the plates is served with a glass for water, a glass for white wine, and a glass for red wine.

If you are further at a loss, remember: first take those utensils that lie on the edges, that is, farthest from the plate. Dessert utensils will be removed and removed later during dessert service.

Studying devices

In addition to classic serving devices, there are those that are used much less frequently. A video of table setting in a restaurant will clearly show how to use original cutlery.

Knives and forks

Spoons

There are also several types of spoons:

• lettuce, having three small teeth at the end. Used for transferring salad from a common plate to a serving plate;
• the pouring room (ladle) is used for pouring compotes, milk, jelly and, of course, soups;
• the spoon for salt is very small, located in the salt shaker.

Shoulders

• caviar spatula – similar to a scoop, used for transferring chum or granular caviar from the caviar bowl to a plate;
• meat and vegetable dishes require a rectangular spatula when transferring;
• hot and cold dishes are transferred from a common plate to a portioned one using a shaped spatula;
• for pate, use a small figured spatula;
• For cakes and pastries, use a square figured spatula.

Forceps

Don't be alarmed, these are not the type of forceps used in dental offices. These tongs are culinary tongs. Have you seen table settings like this in a restaurant? Pictures are included! There are:

• snail tongs for holding the shell;
• For baking use large pastry tongs;
• For sugar, sweets, chocolate, small pastry tongs are used;
• In order to crack the nuts, you need V-shaped tongs with nut indentations;
• for ice you will need U-shaped tongs with serrated blades;
• Asparagus tongs, offered for asparagus on the grill.

Hooks

Hooks are not used to catch fish, but to remove the snail from its shell.

Glasses on the table and their purpose

The number of glasses on the table depends on what drinks will be served during the feast. The classic option is glasses for white wine, red wine, a wine glass or a glass for water.

If you plan to serve a table in a restaurant for a banquet, there can be much more glasses. How to deal with them?

Glasses are served to the right of the plates from small to large, straight or in an arc. If there are a lot of glasses, then they are served in two rows so that the glasses large sizes The small ones didn't close.

Here you don’t have to worry - the waiter will fill a certain glass with the desired drink. But, nevertheless, take note:

• a small glass is intended for vodka or strong liqueur;
• Madeira glass - slightly larger in size than vodka - used for Madeira, port and sherry;
• champagne glass - “flute” (“flute”, “flute”) - tall, delicate, on a thin stem;
• glass for white wine - the edges are narrowed, the stem is high and thin (so as not to heat the cool white wine with the heat of your hand). Add white wine frequently;
• A glass for red wine is barrel-shaped, the stem is thicker and shorter. The glass is two-thirds full;
• glass for cognac - “brandy snifter”, spherical, narrowed at the top. Fills to the bottom;
• glass for whiskey - “whiskey”, “old fashion” - served, if desired, with ice, water, soda;
• martini glass - “martinka” - an inverted cone on a thin stem, vermouth and martini-type cocktails are served in it.

Do's and Don'ts in a Restaurant

Setting a table in a restaurant (example photo attached) is not all you need to learn regarding restaurant etiquette. There are other rules:

1. You cannot powder, put on makeup, or comb your hair at the table. To do this, they go to the ladies' room. You are only allowed to look in the mirror at the end of the meal.
2. You cannot persuade your table neighbor to drink or eat more.
3. Equipment that has fallen to the floor cannot be picked up. Pretend that nothing happened and don't hesitate to ask the waiter to bring others.
4. The knife is held exclusively in the right hand, even if you are left-handed.
5. The spoon and fork are held parallel to the table on their way to the mouth.
6. The soup spoon does not fill to the brim.
7. It is not customary to tilt a plate of soup.
8. They do not eat bread with a fork, do not bite off a whole piece, and do not spread a whole piece of bread with butter. It is correct to break off a small piece with your hand above your plate.
9. The pate, caviar and butter are taken with a knife, placed on a plate, and only then spread on bread.
10. Fish bones should not be spat out onto the plate; they are discreetly taken out with your hand or a fork and placed on the edge of the plate.
11. The poultry meat is separated from the bone with a knife and eaten with a fork. It is indecent to gnaw on bones picked up by hand.
12. You can eat some dishes with your hands: asparagus, chicken tobacco.
13. The knife does not cut everything at once, but one by one.
14. It is not necessary to finish a dish or finish a glass of wine.
15. If you want to take a break to drink water, place your cutlery on the plate as you held it: fork with the handle to the left, knife with the handle to the right.
16. If you decide to take a break from eating, stack the cutlery on the plate crosswise.
17. Parallel stacked cutlery marks the end of the meal. In this case, the waiter will remove your plate.
18. A coffee or teaspoon is used to stir the sugar, then it should be placed on a saucer.
19. The drink you drink through a straw should not be sucked completely.
20. The napkin should be left unfolded on the right side of the plate at the end of the banquet.

That's all: the basic basics of restaurant etiquette have been covered. One thing remains: calmly, without a single worry, with good mood enter a prestigious restaurant and amaze those present at the table with your intelligence and education.

What housewife doesn’t dream of surprising her guests with her culinary skills at the festive table? But to produce maximum effect, you need to know how to properly set the table at home. Correct location dishes and utensils create a special atmosphere. What do you need to know about serving? How to properly decorate a table for a birthday, New Year, family breakfast, lunch, dinner?

Important etiquette rules

Table setting is not only correct placement cutlery, but also its design. The choice of decoration elements and the set of dishes primarily depend on the format of the meal (birthday, family dinner, business lunch, wedding, etc.).

But some rules remain unchanged.

• The banquet room should be bright, well ventilated and, of course, large enough to accommodate all invited guests.
• Dishes and cutlery must be cleanly washed and polished. Be sure to check that there are no water stains left on them.
• The table can be of any shape, but its size should be selected taking into account the number of guests. It is optimal if there is 80 cm of table length per person.
• The tablecloth should be well ironed, clean and match the size of the table. It is correct if its edges hang down by 30 cm, and the corners cover the legs.
• Knives, spoons, forks, and glasses should be placed in the correct order near each plate.
• In addition to devices for individual use, auxiliary ones should be present on the table. They are necessary for serving food from common dishes.
• The type of devices and location must be the same.
• Mismatched sets, chipped corners, bent utensils, and dull knives are not acceptable.

To properly cover a table with a tablecloth at home, first place the folded item on the surface, and then, lifting it by the edges, sharply lower your hands down. Then she will lie perfectly.

Serving order

Whether it's a birthday party or a meal at home with family, according to the rules of etiquette, you need to set the table in a certain order.

• The table is covered with a tablecloth.
• Plates are placed opposite the chairs.
• Then the cutlery is laid out.
• Now it’s time for glasses, glasses, glasses.
• At the next stage, dishes are placed on the table.
• Napkin holders are brought out.
• Sets of spices and salt are laid out.
• The table is beautifully decorated with flowers, candles or original compositions.

Placement of cutlery

At first glance, it seems that remembering the rules for placing cutlery on the table is very difficult. But in reality they are quite simple and designed for convenience. All cutlery is arranged in order of use, the outer ones are intended for first courses.

So, the basic rules.

• The plates are located in the center seat 2 cm from the edge of the table. If several dishes will be served for a birthday or other holiday, then deep dishes can be placed on shallow ones. Bread (pie) plates are placed on the left hand, at a distance of approximately 10 cm.
• As for spoons, knives and forks, they are laid out around the plate with the tip up (the blade of the knife faces the plate). There are forks on the left side and knives on the right. If dessert is expected, then the soup spoon is placed above the plate, otherwise - on right hand, to the knife. For a major holiday, such as a birthday, the set of cutlery should include a small appetizer fork, knife, utensils for fish or other specific dishes (depending on the menu). There should be a distance of 1 cm between the plate and the cutlery.
• Drinkware should be on the right hand. If you plan to serve wine and water at the same time, then the drink that is more in harmony with the dish served first is placed closer. The nearest glass, wine glass or glass should be on the line of intersection of the first knife and plate. If there is a handle on the dish, it turns to the right. More than three items per guest is considered unacceptable.

Many people are confused about the rules for placing cutlery on the table, so we suggest you study them visually.

Important details: napkins and sets for spices and seasonings

Napkins are an indispensable part of table setting. There are linen and paper products. The first ones are placed under deep dishes (if there is no snack plate) or on the feet. Paper napkins are placed in a napkin holder at arm's length from guests. Additionally, you can roll them into fancy shapes, such as roses, envelopes, various geometric shapes or boats, animals (for a children's birthday). If the napkins are intended not only for table decoration, then it is important that they unfold easily.

When setting the table, it is important not to forget about the set of spices and seasonings. There must be salt and pepper on it. There is no need to fill the containers to the very brim; it will be enough to pour the seasonings halfway. If there are meat dishes on the menu, then it is advisable to put mustard and horseradish on the table.

Setting the table at home

On weekends, the family usually gathers at home in full, and the housewife prepares her favorite delicious dishes, and during the meal there are intimate conversations. This is the best time to add special charm and comfort to breakfast, lunch and dinner with the right table setting. Even at home you can create a festive atmosphere. And if there are children in the family, then this will serve as an excellent lesson on how to behave in society, why different cutlery is needed and how to use them.

• Breakfast.

An aesthetic meal in the morning sets the mood for the rest of the day. To serve dishes beautifully, you need to take into account some nuances. The first step is to arrange the snack plates, and then the cups, saucers and spoon. The latter are placed in the middle of the table so that everyone can easily reach them. If eggs are planned for breakfast, they are served in a special stand on a high leg. It should stand on a small saucer, and an egg spoon should be placed on it. The porridge is poured into a deep bowl, which is placed on top of a snack plate. The baked goods are served on a wide platter; butter, honey, jam or jam should also be present. For butter, each participant in the meal is given a small knife. A napkin holder with napkins must be present on the table. It will be beautiful if they are made in the same style as the insulation for the kettle. Don't forget about salt and sugar.

• Dinner.

During the day, it is usually customary to serve first and second courses, as well as dessert. Therefore, to properly set the table at home, you will need several more utensils for lunch than for breakfast. For common dishes you will need auxiliary spoons, spatulas and forks. Broth cups or deep plates are placed at snack bars, and dessert cups are brought at the end, when the first and second courses have already been eaten and the used dishes have been tidied up. Don't forget about knives for meat and fish. But for omelettes, meatballs, zrazas and cutlets, it will be enough to serve forks.

• Dinner.

Evening serving for dinner is practically no different from morning. Usually pancakes, pancakes or pie are beautifully served on a common platter. Dessert plates are placed immediately, and dessert forks or spoons are placed on them on the right side. If you want to give dinner a romantic atmosphere, then place candles in candlesticks on the table and next to it.

Festive table setting

For a festive lunch or dinner, you need to take care of decorative elements. Not only are they important here traditional rules table setting, but also the combination of colors and the sense of style of the housewife.

So, what should you consider when preparing for the holiday?

• Tablecloth and napkins. The color scheme can be any, but it is important that the tablecloth is in harmony with the napkins. You can use universal white, delicate shades of lilac, blue, green. Rich pink, red and burgundy colors will come in handy for a romantic dinner. It is advisable to give the napkins unusual shape or simply roll them into tubes and tie them beautifully with a contrasting satin ribbon.
• Crockery, cutlery. The banquet table will be decorated with dishes in the form of non-standard geometric shapes and cutlery with curved, designer handles. A snow-white porcelain set will look most advantageous. However, if the tablecloth and napkins are also white, you can choose a dinnerware set with a border.
• Candles. This decorative element is more appropriate for a wedding or romantic dinner, but for a birthday it’s better to limit yourself to candles on the cake. It should be remembered that main role The candlestick plays. It can be tall and thin, or the candles can float in flat bowls filled with water and flower petals.
• Flowers. When decorating a table with flowers, it is important to choose the right vases. It is better to leave the tall ones for bouquets given to the birthday person. For serving, low vases that will not block the view for guests are more suitable. You should also take care of the moderate aroma of flowers; it should not mix with the smell of dishes or interrupt it.
• Original compositions. Beautiful on festive table different towers of fruit will look different. Depending on the time of year, you can create decorations from spruce branches, cones, rowan berries, sea stones, sand, etc. Such compositions can then be placed at home. Handmade decorative items are at the peak of fashion.
• Setting the children's table. For a birthday party for young guests, it is better to choose plastic dishes and limit yourself to safe utensils without sharp ends. A multi-colored tablecloth with cartoon and fairy tale characters is more suitable. You can add small gifts to the napkins folded into a fancy shape. If it’s a little princess’s birthday, then the table can be decorated with flowers. However, there should not be too many of them; it is better to limit them altogether balloons and paper garlands. Don’t forget to prepare signs with the names of little guests at each seat, this will help avoid confusion at the holiday.

A properly and beautifully served festive table will make an unforgettable impression on your guests. And it’s not even a matter of etiquette - it’s always nice when order reigns at home, and a special atmosphere of comfort is in the air. Therefore, it is very important that a woman knows how to set the table correctly, knows all the rules of decoration and strictly follows them.

Table setting is a sign of good manners and hospitality of the hostess, so it is very important that the set table is replete with not only tasty and steaming dishes, but also beautiful elements, correctly arranged knives and forks.

This fascinating and certainly creative activity will be discussed in this article. Here you will find recommendations for the correct layout of cutlery, as well as photos of serving in different styles and flowers.

Since ancient times, eating was not just an everyday activity. Gathering in company around a large table, a seemingly simple dinner became something of a celebration.

At the table they didn’t just eat food prepared in advance, people communicated, shared news and their thoughts. As a result, such a concept as table setting was born.

The correct and beautiful arrangement of cutlery and dishes gave the festive table special kind, and with the advent of the first rules of table etiquette, proper table setting became an integral part of any feast.

Moreover, in ordinary home conditions, it’s not even a matter of etiquette. In fact, it’s just nice when there is order and a special atmosphere on the table.

But let's get down to the basic rules that will help you decorate the holiday table.

What you need to know about table setting

First of all, make sure that all dishes and cutlery are clean. To do this, first, without exception, all devices should be wiped with a warm and damp towel, and then polished dry with a dry one. Make sure that there are no water stains on the utensils and dishes.

The tablecloth must be carefully ironed. Its edges should hang down from the table by 25-30 centimeters, so that the corners slightly hide the table legs. Many housewives, in fear for the tablecloth, cover it with oilcloth on top, however, according to the rules of table setting and etiquette, this is unacceptable if you are receiving guests.

Number of cutlery on the table for each plate in different situations may be different. It all depends on the dishes that will be served during the meal.

Well, the last “golden” rule is that the location and type of equipment for each guest should be completely the same.

Proper table setting

Take a look at the following image:

The photo shows a classic table setting according to European etiquette. The picture shows all types of cutlery as an example. Of course, you most likely won’t need the entire “set,” so looking at this picture, you can arrange the cutlery in the same way, but leaving only what is necessary on the table (depending on the dishes).

For example, for an ordinary classic Russian dinner, it is enough to leave a pie plate for bread and butter, a spoon for the first course, a fork for the main course, a table knife, a decorative and soup plate, and a glass for water. In each specific case, something may change, for example, if there is dessert on the dinner menu, it is worth adding the appropriate cutlery to the table.

Types of napkins and their location

Napkins are one of the most important accessories on the holiday table. There are two main types of napkins - fabric and paper. Cloth napkins (large in size) are usually intended to be placed on the guest's lap (to prevent food from getting on clothes).

Paper napkins are usually used directly for eating, and they should be located in the center of the table, so that they are accessible to everyone. If the table is large, it is worth placing napkins in several places so that everyone at the table has direct access to them.

By the way, napkins can be placed on the table either in a regular napkin holder or by making original figures out of them. Below in the picture, you can see four of the most common options for napkin figures. As you can see in the photo, beautiful table setting largely depends on appearance napkins and their colors.

By the way, if the feast does not include a first course, then a beautifully folded napkin should be placed on each guest’s plate, but remember that in this case all napkins must be the same, and in the center of the table there must be a supply of them at the rate of 2-3 napkins per guest .

Table setting - photos with examples

Above in the photo, you saw classic version table setting, however, it is not at all necessary to strictly follow these rules if more interesting ideas. You can decorate the table in completely different ways, the main thing is that the main devices are located in in the right places, and the rest is at the discretion of the hostess.

Let us separately celebrate such a holiday as New Year. Everyone's favorite feasts can be not only tasty, but also beautiful.

Let's take a look at a few more good options in the photo:

As you can see from these photos, table setting is quite a personal and creative activity. And although the rules are the same everywhere, it’s worth trying to “play” with the colors of napkins, dishes and tablecloths. Sometimes this has an amazing effect.