DINING ETIQUETTE

Setting the table

There is no single way to set a correct table, so do what is functional for your serving needs and pleasing to your eye. Most of us are familiar with casual and informal settings. These allow us the flexibility to mix and match dinnerware patterns, flatware and glassware.

Here are a few ideas to help you set a beautiful table. Formal settings are more rigid, with a symmetrical balance.

Appetizers, soups and salads are set in place on top of a show plate (service plate) that remains until it is replaced by the main entree dinner plate.

Napkins are never placed on the service plate, but are traditionally placed to the left.

The basic place setting assumes that the meal will consist of salad, bread, soup, beverages and a main course with dessert and coffee following (with the plates and cups being delivered to the table immediately before serving).

To be sure that your dinner table is set as "correctly" as possible, refer to our simple rules for basic place settings:

Example of a Four-Course Formal Meal Table Setting

(Service plate will be replaced by dinner plate. Dessert will be served separately.)

• name (for place card)
• soup bowl (on soup bowl)
• plate (on plate)
• salad fork (smaller fork, closer to napkin, on left)
• dinner fork (larger fork, closer to plate)
• service plate (in center setting until replaced by dinner plate)
• dinner plate (in center setting)
• bread-and-butter plate (above forks, left of dinner plate)
• bread-and-butter knife (placed across bread-and-butter plate)
• soup bowl (on service plate)
• salad knife (smaller knife, between spoon, dinner knife on right side of plate)
• dinner knife (larger knife, next to plate)
• napkin (napkin, on left, to left of forks)
• soup spoon (soup spoon on far right of knives)
• water goblet (goblet to farthest left)
• white wine (goblet in center)
• red wine (goblet, far right) Example of Informal Table Setting
• dinner plate (in center of setting)
• salad plate (to left of forks)
• bread-and-butter plate (above forks, left of dinner plate)
• bread-and-butter knife (placed across plate)
• dinner fork (larger fork, to left of plate)
• salad fork (smaller fork, to left of dinner fork)
• dinner knife (larger knife, to right of plate)
• salad knife (smaller knife, to right of dinner knife)
• water goblet (to upper right of plate, left glass of the two, and larger)
• wine goblet (right of water goblet and smaller)
• dinner napkin (could be placed in center of plate)

Example of Casual Table Setting

• dinner plate (in center of setting)
• salad plate (upper left)
• beverage glass (to upper right of plate)
• dinner fork (larger fork, to left of plate)
• salad fork (smaller fork, to left of dinner fork)
• dinner knife (larger knife, to right of plate)
• teaspoon (to right of knife)
• dinner napkin (could be placed in center of plate)

Example of Formal Dinner

1. First course could include appetizer (e.g., shrimp cocktail).
2. Second course - soup (e.g., lobster bisque).
3. Salad (e.g., Caesar salad).
4. Entree (includes vegetable). Fish, beef, poultry and pork.
5. Dessert (e.g., cheesecake).

Note: A sorbet to cleanse the palate would be offered between the salad and entree. A sorbet is a fruit sherbet available in the freezer case at Winn-Dixie.

Example of an Informal Dinner

1. First course (soup, fruit, shellfish or appetizer).
2. Salad.
3. Entree (includes vegetable).
4. Dessert.

Example of a Casual Luncheon

1. First course - optional (soup or salad).
2. Entree (includes vegetable).
3. Dessert.

Tips for setting the table

• The table should be clean; it can be left bare or a table covering can be used as the background for the food and items placed on it. A table covering helps protect the table and muffles the noise of clanking glassware and dishes.
• Placemats or tablecloths can be used for special occasions.
• Choose dinnerware and flatware appropriate for the occasion and that compliment the other table items. Match or blend colors and textures in the dishes or contrast with something different.
• Use items that match the meal or food to be served. That means, a snack can be served on a paper plate with paper napkins while a home-cooked dinner should be served on attractive dishes to show off the meal. On the other hand, party food may use the family’s best dinnerware and cloth napkins.
• Only the utensils necessary for the meal need to be placed on the table.
• Put down the correct number of placemats or a tablecloth, if these are being used.
• If there is room, serving utensils and dishes can be placed in the center of the table or on a nearby counter or server.
• The centerpiece should be attractive. Simple ones such as fresh flowers, a plant, or fruit can be used. If candles are used, they should be lit with the flame above eye level.

Be sure that the centerpiece is:

• low, so that people at the table can see over it,
• colorful and blends with the colors of the tablecloth and dishes;
• fresh and clean looking.

Cups and Glasses

• Water glasses should be placed above the dinner knife, with other drinking glasses arranged neatly nearby the water glass. Often drinking glasses are arranged in a triangular formation.
• Coffee cups and saucers may be placed on the table to the right of the knife and spoon.

Plates and Bowls

• Dinner plates should be placed approximately 2 inches from the table's edge, centered on the placemat (if using placemats) or squarely in front of each chair.
• Soup bowls are placed on top of the dinner plate.
• Salad plates are placed to the left of and just above the forks.
• The bread plate should be placed to the right and slightly above the salad plate.
• When serving multiple courses, many hosts will opt to serve them in courses and place only one or the other dish at the original table setting. For example, if soup will be served first, the soup bowl will be placed on top of the dinner plate and the salad dish will be brought out after the soup bowl and spoon has been cleared.

Silverware

• Silverware should be placed on the table in the order it will be used; silverware that will be used first should be found on the farthest left and right sides of the plate.
• Forks are placed to the left of the dinner plate; knives and spoons go to the right.
• Knives should be placed with their cutting-edge toward the dinner plate, except the butter knife which should be laid flat on a bread plate.
• Utensils should be about 1/2-inch away from the plate or each other, and they should also be lined up evenly from their bottoms.
• Avoid placing more silverware than the meal calls for.
• Dessert silverware can be originally placed at the table setting if you wish. The dessert fork or spoon should be centered above and parallel to the dinner plate.
• If you will be serving dishes that require specialty silverware, be sure to arrange the silverware on either side of the plate according to the order in which they will be eaten.

Napkins and Place Cards

• Napkins are commonly placed on the plate, to the left of the forks or inside of a drinking glass
• Name cards are always a good idea for place settings, if the dinner party is large. Place the card above the dessert utensil, to the left of the drinking glasses. Simple Buffet Setup Beverages could also be stationed on a tea cart or another table nearby, especially if your dining table is placed against a wall. Best bets for a buffet:
• Flatware and napkins should be the final items to be picked up.
• Napkins rolled around flatware simplify things.
• Consider setting up beverages at a separate table.
• Meats should be pre-sliced.