We all want to go on dinner in a fine restaurant, but sometimes we find a difficult to eat when we are going to see a nice table and a lot of dinnerware.
And we get lost. How to start to eat? Is everybody looking at me? So don’t worry. We are going to tell you how to set and learn how to eat on a table.
First of all the basic is most important .
This setting is appropriate for most occasions, and you just add to the basic pieces as needed.The dinner plate is positioned in the center of the place setting and everything else is placed around it. Then, the flatware is arranged around the plate in the order in which it will be used:
- To the left of the plate is the fork.
- To the right of the plate is the knife and spoon. The knife is placed to the right of the plate with the sharp edge toward the plate. To the right of the knife is the spoon.
- A water glass goes above the knife.
Napkins can be placed under the forks or on the plate for an informal setting.
After you make the basic setting you can add more details on your table. So if you have a salad to be served, the salad fork is placed to the left of the dinner fork. Eliminate the salad fork if no salad is served or place it to the right of the dinner fork to use as a dessert fork if appropriate. (The dessert fork can also be brought to the table when dessert is served.)If soup is served, set the bowl on the plate and a soup spoon to the right of the beverage spoon.Salad or bread and butter plates go to the left of the forks. Position butter plates above the forks with the butter spreader placed across the plate.Cup and saucer go above the spoons with the handle toward the right. Wine or water glasses can be positioned to the left of the coffee cup.
If you learn the basic setting it is time to learn the formal setting. With practise you will learn. So if you need to organize formal dinner or attend on that accation you will need to follow these steps:
A formal table setting includes many pieces: a table cloth, chargers, dinner plates, soup bowls, salad plates, bread plates, napkins, salad forks, dinner forks, knives, soup spoons, butter knives, dessert spoons, water glasses, red wine glasses, and white wine glasses.
Butter knife handle faces right for easy reach.
Tuck in dessert utensils above the plate — fork handle left, spoon handle right.
Water is placed above knives for easy access. If you’re serving both red and white wine, set glasses right to left in the order used: White wine for the first course on the outside, then red next for your entrée.
Forks on the left; knives (blades in) and spoons on the right. Everything is placed from the outside in based on course order — for instance, set for soup, salad and then entrée.