Planning a semi-formal or formal dinner and a little uncertain about the proper protocol for setting the table? Perhaps in Grandma’s day setting the table correctly was much more important than today where we have adopted more casual lifestyles. However there are some basic steps that make for a more attractive table and more pleasant dining.
Setting the dishes and flatware at each position or place setting depends on the food and/or menu to be served, the less-formal or more formal atmosphere desired, the number of persons to be served and size of the table and the size of the room, the dishes and flatware available, etc. However there are some general suggestions for “setting the table”.
Table covering – one may use a tablecloth – linen, lace, or plastic or individual place mats.
Placemats should be placed flush with the table edge or ½ – 1 inch from the table edge.
Napkins may be folded – rectangular, square or a “fancy” fold of your choice. Often the napkin is laid to the left of the place setting – left of the forks. If space is a concern, then the napkin may be placed under the forks or in the center of the plate. (If using place mats, the napkin may be placed on the mat, partly on the mat and partly on the table or entirely on the table.) Place the napkin so that the lower edge is at the same distance from the edge of the table as the plate and flatware. Put the open corner of the napkin at either the lower right or lower left – traditionally the open end is at the lower right. This allows the guest to pick up the napkin with the left hand and it can be easily unfolded with the right hand.
Table Decorations can be used, such as a floral arrangement or other attractive item. Keep centerpieces low, so that persons can see those on the other side of the table. There is certainly nothing wrong with omitting centerpieces and using the main entrée or other food in the center of the table.
Arranging the flatware should be done to make a balanced appearance, for convenience of eating and with common sense – using the flatware necessary for the menu and not adding additional pieces ( if soup will not be served, omit the soup spoon, etc.) It is easiest to place all the flatware to be used for the meal at each place setting when setting the table. Lay the flatware in the order of use – from the outside of the place setting to the plate. Lay pieces close together but not touching. Place all pieces so that the bottoms form a straight line at the lower edge of the place setting and about a ½ – 1 inch from the table edge. (If mats are used and the mat is placed one inch from the table edge, then place the flatware at the edge of the mat. If mat is placed at the table edge, then place flatware ½ inch -1 inch from the edge of the mat.)
Pieces are places at the same position for all place settings. Place the plates in the center of the place setting or if adding the plates later, leave space for the plate in the center of the setting.
Lay the dinner knife to the right of the plate with the cutting edge directed toward the plate. Lay spoons with bowls facing up to the right of the knife. Lay forks with tines facing up to the left of the plate. Lay the salad fork nearest the plate and the dinner fork to the left of it if you plan to eat the salad with the main course or after it. (Lay the dinner fork nearest the plate and the salad fork to the left of it, if you plan to serve the salad before the main course. Since in most homes the salad is eaten with the main course and thus placed nearest the plate.) It is not necessary to provide a salad fork when the salad is ate with the main course. However you may like to lay the additional fork nearest the plate for use as the dessert fork, if your dessert requires a fork.
Placing beverages - Place a water glass at the tip of the knife or a little to the right or left of the knife depending on the amount of space at the place setting. Additional glasses, for milk or iced tea are placed to the right and in front of the water glass. No more than three glasses should be placed at a setting. A saucer or small plate may be placed under the glasses. If coffee is served with the meal, a cup and saucer may be placed to the right of the spoon and the lower edge of the saucer in line with the lower edge of the plate.
There is more – what to do with bread & butter plates, soup bowls, salad bowls or plates, dessert plates. What is the American pattern of service or the family pattern? How to set a buffet? If interested, we’ll cover this later, but perhaps the above will help get you started with confidence and a pleasing table.
