Etiquette Training: Proper Place and Table Setting
The table setting guide that will score you etiquette points.
Whether you're hosting a casual Sunday brunch or a larger evening dinner party, our table settings guide helps you determine the correct place setting. Read on to discover more.
Basic Place Setting
This setting is ideal for a small, informal lunch with friends or family. For this type of setting, place a plate in front of each chair then take a folded napkin and place it to the left of the plate. Next, set a dinner fork on top of the napkin. To the right of the plate, set a knife (blade facing towards plate) and then spoon. At the tip of the knife, place a glass for water.
Casual Place Setting
This setup is perfect for large get-togethers with friends or if you plan on serving more than one course. Start with a dinner plate, then place a salad plate or soup bowl (or both) on top. To the left of the plate, set the folded napkin down and put the fork on top. To the right of the plate, place the dinner knife (with blade facing plate) down, followed by a dinner spoon to the right. Above the knife, place the glass for water and wine glass.
If you prefer hosting more elegant dinners that include a three- or four-course meal, follow the guidelines below.
To begin, formal dinners typically include a tablecloth and centrepieces. Centrepieces should be low enough so that guests can see each other, whilst candles can be placed on either side.
The napkin sits on top of the plate or to the left of the forks, however if space is tight, forks can be placed on top of the napkin.
To the left of the plate, place a salad fork as the outermost fork, then a dinner fork. Note, if your salad is being served later in the courses and not first, the salad fork will go to the right of the dinner fork.
Above the forks, place a bread and butter plate with a butter knife laid on top.
Regarding plates, there is typically a ‘charger’ plate which sits under the salad plate or soup bowl for the first two courses until the main entrée is served. The charger plate is removed once the entrée is set.
To the right of the plate, place the dinner knife (with blade facing plate) closest to the plate. Then set the dinner spoon to the right of that, followed by a seafood fork (if seafood is being served).
About one inch from the top of the knife, place a drinking glass. The drinking glass is first, followed by the wine glasses, and if there’s going to be a champagne toast, that glass will be placed to the right of the wine glasses.
Place the dessert spoon and fork horizontally above the plate, with the spoon handle facing to the right. The dessert fork is then laid below that with the handle facing the opposite way.
When placing cutlery and utensils, line them up with the rim of the plate - typically one inch from the edge of the table.
For all settings, we recommend at least 15" between place settings to allow for elbow room. For more formal get-togethers, glasses should be filled with water and the wine should be ready to be served before guests are seated. Butter should also be placed on butter plates.
Before serving dessert, clear the table of all dishes, salt and pepper shakers, and condiment dishes.
When taking a break from eating, place your utensils diagonally over each other in the middle of the plate. If you're finished eating, place them parallel to each other, resting on the rim of the plate. This way, servers know if you are still eating or if your plate should be cleared.
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