Table Placement

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Table Placement
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Basic Table Setting

• Setting the table influences
• the appearance of the food served
• the tone/feeling of the meal
• people feeling important

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Three components of a place setting

1. Dinnerwareplates, cups, bowls, saucers,
2. Flatwarebutter, dinner and steak knives
   salad/dessert, dinner forks soup, dessert and
   teaspoons
3. Glasswarewater goblet, milk and wine glasses,
   and sherbet glass.
4. Glassware includes stemware.

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A Cover is

• Cover - arrangement of a place setting for one
  person dinner plate is generally in the middle
  of the cover.
• Set the table with what is needed for the meal.

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6 rules in proper dinnerware placement

1. Allow 20-24 for each place setting with the
   plate in the middle.
2. The rule of thumb the plate should be 1 from
   the table edge (use thumb).
3. Bread/butter platetop left, above the salad
   plate.
4. Salad platelower left, above the napkin.
5. Soup bowlon plate or separate.
6. Cup/saucerseparate or glassware.

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Differences in flatware

• Soup spoon larger than teaspoon
• Salad/dessert fork smaller than dinner fork
• Butter knifeshape and size smaller than dinner
  knife

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5 rules in flatware placement

• Also a rule of thumbplace items 1 to 1 1/2
  from the table edge so that handles are lined up
  and the utensils are even with the plate.
• Forksto the left of the plate
• dessert fork is sometimes placed above the center
  of the plate
• Knives, spoonsto the right of the plate.
• The dessert spoon is sometimes
• placed above the center of the plate

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5 rules in flatware placement

• Arrange flatware in order of use, from
• outside toward plate(salad fork at the
  left
• of the dinner fork if the salad is the first
  
• course, otherwise, to the right of the
  dinner
• fork if the salad is served with dinner)
• 5. Forks tines up
• Knives sharp cutting edge toward plate
• Spoons bowls up
• Butter knife on bread/butter plate

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Rules of glassware placement

• Water goblet at the tip of the knife blade.
• Other beverage glasses at right of goblet and
  slightly forward in a diagonal. NOTE cup and
  saucerlower right.
• If glassware contents are cold, serve with saucer
  to catch moisture condensation.

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Placement of the napkin

• Left of the forks
• Center of the dinner plate or cover
• In the water goblet
• The napkin is placed so that when it is removed,
  it will not disturb any of the flatware!

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Setting the Table

• Tableware
• Any items used for serving and eating the food.
  This includes dinnerware, flatware, glassware,
  and linens.
• Place Setting
• The pieces of tableware used by one person to eat
  a meal
• Serving Pieces
• Platters, large bowls, and other tableware used
  for serving food.
• Cover
• The arrangement of a place setting for one
  person.

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Table Placement
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Basic Table Placement
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Formal Table Placement
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Family Dinner Table Placement
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Various Settings