It is very important to set the table not only beautifully, but also correctly. To do this, you need to know the basics of table etiquette. Serving rules depend on the composition of the menu.
The devices should be located perpendicular to the edge of the table and strictly parallel to each other. The distance between the ends of their handles and the edge of the table is from 1, 5 to 2 cm. The same as for the plates.
Place the plates first. Usually, which side of the plate the cutlery is on indicates which hand to take it in. Those. knives or forks lying on the right side of the plate are taken in the right hand. Those on the left side - to the left. There is a wine glass on the right behind the knife. When there are several drinks, other glasses or glasses are placed next to it.
The water glass should be closer to the dish than the wine glass. If alcoholic drinks are not provided, then a glass or glass for water is placed behind each plate. It is located in the center or slightly to the right. Typically, this is the line where the end of the first knife meets the top of the plate. Kvass or fruit drink suggests a mug. It is placed with the handle to the right.
First, a plate is placed for the main course. For example, soup. Later, for example, a dessert one is attached to it. As needed. A soup cup or deep plate is placed on a platter. On the left, just above the forks, is a pie plate. She has a small knife for snacks and butter.
The number of knives, forks and spoons depends on the composition of the menu. If several knives are provided, then they are laid out to the right of the plate. A table knife will be the closest to her. To the right is fishy. And from the very edge - a snack knife. All these knives have one thing in common. Their blade should be facing the plate.
If the menu includes soup, a spoon is placed between the snack bar and the fish knives. If a fish dish is not provided, then the knife, respectively, is not laid out. Then the spoon needs to be placed between the snack bar and the table knives.
To the left of the plates, forks are laid out, which should lie with the prongs up and correspond to the knives. Those. table fork, fish and snack. It is important to consider which dish will be served. For example, you don't need a knife for spaghetti and other types of Italian pasta. This is where a fork and spoon come in handy.
It is important to observe the distance not only between the plate and the instruments. It should not be more than 0.5 cm.
When there are appetizers on the table, two second hot dishes of fish and meat, then the table is served with snack bars, fish and table knives and forks, respectively.
The dessert appliance is laid out if a dessert is provided. It is also important to know what it is in composition. For example, if it is only a sweet dish, you can only get by with dessert spoons. When fruit is planned, dessert forks are needed.
A teaspoon or dessert knife and fork always lie higher than the rest of the cutlery. To the left of the plate is a plate with a small knife, and glasses in the upper right corner. The salad plate should also be at the top.
If guests are invited to a buffet table, they are given the opportunity to choose their own appliances. In this case, only snack forks are placed on the table. Forks should be placed next to the appropriate plates. Plates are stacked at different ends of the table. Guests are free to take both a fork and a plate.
