PLACE SETTINGS

Setting table

Set for convenience and beauty! There is no “right” way.

1. Occasion 2. Style of service 3. Size of table 4. Menu

Covers

The amount of space needed by each person.

Contains the linen, dinnerware, flatware, and glasses needed by one person.

Should be at least 24 in. wide. Each guest should know which items are

his or hers.

Table Linens

A tablecloth should extend evenly on each side of the table.

Mats lay flush with the edge of the table or 1-1/2’’ from the table edge.

Napkin Folding

Traditionally, rectangle is preferred shape.

Napkin goes to the left of the forks or on the service plate.

Placed so you can remove it without disturbing flatware.

Dinnerware

Dinnerware on table depend on menu and style of service.

Place dinner plate in the center of each cover, 1’’ from the edge of the table.

Be sure to turn all knife blades toward the plate.

Place forks and spoons with tines and bowls turned upward.

Flatware

Place flatware in the order in which it will be used.

Salad forks are not necessary if you are serving the salad with the main course.

You can place dessert spoons and/or forks above the dinner plate.

Glasses

The placement of glasses revolves around the water glass.

Place the water glass just above the tip of the knife.

Place other glasses below and to the right of the water glass.

Place the cup and saucer to the right of the knife and spoon.

Dinners

Need additional pieces of dinnerware at more formal meals.

Place the salad plate to the left of the dinner plate above the napkin.

Place the bread and butter plate just above the salad plate, between the salad plate and the dinner plate.

Parts of a Cover

Think BMW! -bread plate, meal plate, water glass

The bread plate, meal plate, and water glass are positioned from left to right.

Where Everything Goes

Dinner plate-Place the plate in the center of the cover about one inch from the edge of the table.

Napkin-Fold the napkin and set it to the left of the dinner plate, or on the plate, or in the empty water glass.

Dinner fork-Place the fork to the immediate left of the plate.

Salad fork-Set this fork to the left of the dinner fork.

Where Everything Goes (part 2)

Dinner knife-Set this knife on the right side of the plate, with the blade facing in.

Soup spoon-Place the spoon to the right of the dinner knife.

Wineglass-Place the goblet above and to the right of the plate, above the knife.

Water glass-Place this glass slightly above and to the left of the wineglass.

Where Everything Goes (part 3)

Bread plate-Set this plate above and to the left of the dinner plate.

Butter knife-Rest the knife horizontally across the bread plate.

Dessert spoon-Lay horizontally above the plate, with the bowl of the spoon pointing left.

Dessert fork-Set the fork below the dessert spoon, with the prongs pointing right.

Styles of Food Service

American—Food is made completely in the kitchen and the server brings out finished food.

French—Food is partially prepared in the kitchen with final preparation done in front of guests.

Russian—Food is placed on a platter. Server then transfers the food from the platter to the guests’ plates.

Wagon—Server finishes preparation at the table. Almost like French but faster. Gives the illusion of French style. (Ex: carving the meat at the table, but no actual cooking). Also refers to the fact that food is brought out on a wagon for guests to choose from.

Butler—Combination of Russian and family-style serve-yourself. Family Style—Large platters set on table; guests serve

themselves. Buffet—Food is prepared ahead of tine and served from steam

tables. Fast Food/Cafeteria—Self-service, pre-cooked.

Formal 8 Courses

Appetizer Course

Soup Course

Fish Course

Entreé Course

Palate Cleanser

Main (Releve) Course

Salad Course

Fingerbowl Before Dessert

Dessert Place Setting

Dessert Course