Setting a Table
Everyone enjoys the experience of fine dining when they don’t have to set the table themselves.While some pretend to know the basics, others simply chicken-out when assigned such a task. Although it is not rocket science, setting up a formal dining table is a science of precision - place the water glass too far and your finicky guests will sign you up for table etiquette lessons! Here are a few guidelines you can follow:
Firstly, make sure that all flatware and silverware placed on the table will be an inch away from its edge. Make sure all cutlery and dining utensils are at settings equidistant to one another.
Begin by placing the plate in the centre of the placement mat. Remember that often as the meal is laid out, the first course plate is simply replaced with main course plate.
Since silver that is needed first is set the farthest (right and left) from the plate, begin arranging the utensils by placing two forks to the left of the plate. The fork for the first course is placed on the outside and the one for the main course will be on the inside. The upper limit on number of forks that can be placed on the table per seating is restricted to three.
Next, position two knives to the plate's right (the outside knife will be used first). If required soup spoons may be set on the table to the right of the knives. Remember to provide butter knives only if butter or bread are set on the table. Place the butter dish or the bread plate in the 11:00 position from the plate. The dessert spoon and fork are laid head to toe near main plate's top side.
The water glass should be put at 2:00 position to the dinner plate. Any other beverage glasses should go to its right.
Finally place the napkin centred on the dinner plate or fold it to the left of the forks.