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