Was
setting the table one of your responsibilities
when you were a kid? If those early lessons
are a bit hazy or if you're teaching a youngster
the basics, here are some guidelines for setting
the table.
Allow
plenty of room for each place at the table.
It's hard to enjoy a meal when you're squashed.
Whether
you're serving a weekday dinner or springtime
luncheon, create a welcoming table with colorful
place mats, a bowl of fruit for a simple centerpiece
or your cherished china and silver.
Place
the knives, forks and spoons one inch from the
edge of the table. Place the flatware used first
farthest from the dinner plate; the simple rule
is to work from the outside in. The forks are
typically placed to the left of the plate. The
knife (with the blade toward the plate) and
then the spoons are placed to the right of the
plate. Place a seafood fork to the right of
the spoons.
If
you're using a butter plate, place it above
the fork. Place the butter knife horizontally
or vertically on the rim or edge of the butter
plate.
If
you're serving a salad with the main
course, place the salad plate to the left of
the forks and the salad fork at either side
of the dinner fork.
Arrange
glasses above the knife. The water glass is
usually at the tip of the knife, with beverage
and / or wine glasses to the right of the water
glass.
If
you're serving coffee or tea at the table, place
the cup slightly above and to the right of the
spoons.
Place
the napkin either in the center of the dinner
plate, to the left of the forks or in another
creative spot at each place setting. There are
lots of nifty ways to fold napkins; check your
local library or bookstore for ideas.
Place
dessert flatware horizontally above the top
of the dinner place, or bring it to the table
with the dessert.
Before
dessert, clear the table of serving dishes,
plates, glasses, salt and pepper shakers and
flatware that won't be used for dessert. Bring
coffee or tea cups, saucers, spoons and cream
and sugar to the table if you plan to serve
it with dessert.
