Table setting for guests. Table setting: the correct arrangement of cutlery

Compliance with table setting etiquette first of all speaks of the good attitude of the owner of the house towards the guests. However, in recent times you can meet a properly laid table only on different kind official events, banquets or receptions. You need to please your loved ones on ordinary days, creating a festive atmosphere with the help of colorful design. In this article we will talk about the basic rules for table setting, about various directions and interesting ways decoration.

Table etiquette or how to properly set the table

If you are invited to a dinner party for the first time, then the number of cutlery and their order can be confusing. A well-organized gala dinner is the correct serving of cutlery on the table, the observance of table etiquette and decoration appropriate for the event. To learn how to use cutlery correctly, you need to understand a few points.

Rule number 1: forks, spoons, knives are placed in the order of serving dishes (snacks, soup, meat or fish, fruit, dessert). Every item on the table has a role to play.

The general rules for table setting include the following tableware arrangements:

a snack plate is placed in front of the guest;
on the left is a cake plate or a paper napkin with additional appliances;
on the right are knives and spoons, and on the left are forks;
wine glasses and glasses, as well as dessert devices, are placed in front of the main plate;
there is a napkin on the dinner plate.

Rule number 2: you need to use serving items for their intended purpose. The devices located on the right side are taken and held while eating in the right hand, and those on the left - with the left hand.

The question of how to use a knife deserves special attention. It is necessary that the end of the handle rests on the palm of the right hand, the thumb and middle fingers wrap around the base of the knife from the side, and the index finger lies on the surface of the handle. So it will be more convenient for you to cut off the desired piece of meat or fish, and you will not have to blush in front of strangers.

Rule number 3: table decoration involves the use of all kinds of decorative elements: a white ironed tablecloth, lace napkins, multi-colored paths and fragrant flowers.

To better understand the principle of table etiquette, we recommend that you familiarize yourself with the video material presented below. You will learn a lot of useful things and forget about the problem of improper use of cutlery forever.

On the video: serving and serving rules.

Scheme and sequence

There is no single correct table setting option, because each country has different traditions regarding this issue. Much also depends on the menu, the number of dishes and their focus. Do not forget that depending on the time of day, the design of the kitchen or dining room can vary greatly.

It is customary to set the table according to the following order: tablecloth, dishes and cutlery, wine glasses, glasses, glasses, napkins, decor.

Let's start with the tablecloth - it should be perfectly ironed and match the nature of the event. So, for a dinner party, models of neutral shades are suitable, and for Sunday tomorrow in the family circle there is nothing better than a bright tablecloth and napkins with unusual patterns. The average length of this product is 25 cm. This indicator is far from accidental - an excessively large descent of the tablecloth will look messy, and a small one looks awkward.

The smoothed fabric should cover the entire surface, and the corners should fall against the legs of the table, covering them evenly.

Choose the right size tablecloth

Next is the arrangement of dishes and appliances. In a number European countries, and in Russia too, it is customary to first exhibit porcelain and glass plates, saucers, wine glasses and goblets. When setting the table, it is important to consider that all items will change, depending on the serving of dishes. That is why it is better to place dishes and cutlery at a distance of 1 cm from each other, starting from the edge of the table.

Selecting and placing tablecloths and runners

Each hostess has an elegant white tablecloth in her closet. However, you should not be limited to only one model, now the stores offer a wide selection of products from the most different sizes, colors and styles. For rectangular tables tablecloths 50 cm longer than the tabletop are suitable, and for round or oval ones - 100 cm wider than the diameter of the table.

Designers insist that the color of the tablecloth be combined with the shade of the curtains and the overall style of the room. The main thing is to iron the fabric well, and the choice of colors depends only on the preferences of the residents of the house. You can choose to lay the traditional beige or white, or choose a more non-standard option.

Another new way to decorate the table is to use plain tracks and underplates. You can see examples of such decoration in the photo below.

Plate arrangement

First, deep, wooden or salad plates are placed on napkins or special paths. Not far from them are tea utensils and crockery for desserts. The distance from the edge of the table to the dishes should be about 1.5-2 cm. It is also recommended to place a paper napkin under the snack plate so that it does not slip on the tablecloth.

Next in order is the layout of cutlery. According to the rules of etiquette, they are laid out according to the number of dishes, put the reverse side to the table. On the right are spoons and knives, on the left - forks. In most cases, there is one set of appliances for each person.

If you want to impress your guests, you can additionally set the table with bright glasses, glasses, special forks, tea and dessert spoons.

Serving glasses, glasses, wine glasses

Behind the plates are glasses - they are arranged from largest to smallest. The choice of items depends on the preference of the guests regarding certain drinks. These can be glasses for water, glasses for white or red wine, glasses for juice, as well as glasses for spirits.

Glasses are located on the right, glasses on the left, forming a straight line. It is allowed to arrange dishes and cutlery in two rows with a large number of participants in the event.

Before serving glasses on the table, take care of the cleanliness of the dishes. All items must be thoroughly washed, wiped with a towel and make sure that there are no chips or other defects.

Selection and serving of napkins

Classic table setting involves the use of plain napkins in neutral shades. As is the case with the arrangement of cutlery, there are no clear rules for the placement of napkins. They can be beautifully stacked next to a snack plate (designed for bread, tartlets and salads) or placed in a water glass, decorate decorative rings and ribbons.

If you are setting the table for dinner, simply lay out the napkins on the side of each plate, as shown below.

On the video: how to properly set the table.

Table decor (finishing)

An excellent option for table decor is a tablecloth made of synthetic material. This solution is suitable for home gatherings, and for gala dinner The main thing is to choose the right color. It is easy to care for such a tablecloth - it does not wrinkle, does not wear out and retains its original appearance for a long time. As an addition, fabric napkins, underplates, lace tracks are used.

To make the interior of the living room elegant, cozy and unforgettable, place a bouquet of fresh flowers, a bowl of fruit, an antique sugar bowl and crystal glasses on the table.

Cutlery in a modern style is distinguished by a variety of shapes, shades and its unique functional features.

Serving types

The decoration of the table may vary, depending on the time of day and the nature of the gala dinner. In this case, allocate banquet, buffet, tea and coffee serving. However, certain differences exist. Breakfast suggests minimal amount dishes for table setting, and during dinner on the table there is always a large number of utensils and appliances.

For breakfast (+ Sunday breakfast)

This is the simplest type of table setting. First of all, snack plates are placed, then cups, glasses and small saucers. A teaspoon is placed on top of the latter. If your family members use egg cups or butter bowls, don't forget a teaspoon. A deep bowl is placed on the snack plate (for porridge or cereal).

Sunday breakfast cannot be imagined without tea drinking, which is why a coffee pot or a kettle has become in the center.

You can decorate the table with flowers, unusual napkins and various decorative elements. Family Sunday breakfasts are becoming a good tradition in many homes, they bring loved ones closer to each other. The key point in table setting for breakfast is to create a good mood and convenience in the process of eating.

dining room

There are several types of table setting for dinner. It all depends on the number of dishes and their nature. Cover the table with a white tablecloth, put one flat and one deep plate (for soup or salad). If there are dishes on the menu that cannot be eaten from shared dishes, add a snack plate. Arrange cutlery in accordance with the rules of etiquette. Beautifully folded napkins are perfect for decorating the table.

A distinctive feature of the table setting for dinner is the installation of a salt shaker and other items for spices and seasonings.

Full evening

You can set the table not only for family members, relatives or friends, but also for unfamiliar guests. Preliminary serving in accordance with all the canons is the key to the success of any dinner party, because everyone should be comfortable and convenient. Table decor creates special atmosphere, which disposes to sincere conversations, wonderful memories and plans for the future.

For the holiday to be successful, it is necessary to observe following rules table etiquette:

Perfectly clean ironed tablecloth. It is desirable that the product be made of dense fabric (this will avoid the ringing of dishes when dropped and protect the surface from spilled liquid).
To decorate a festive table, it is not acceptable to use different color scheme utensils and appliances. Give preference to a monophonic option from one set. All decorative elements (vases, coasters, napkin rings) should shine from cleanliness, the same applies to dishes.
It is forbidden to serve corked bottles of champagne or wine. All alcoholic drinks are served in open bottles, after which they are poured into glasses. Next to the glasses, glasses, one cloth napkin is placed.

Banquet

Banquet serving is not much different from a full evening setting, but there are some features of this type design. So, shallow plates are placed at a distance of 1 cm from each other, starting from the center, first on one side, then on the other. They should be clearly opposite one another. Snack and pie saucers are placed on these plates. The next step is the location of cutlery at a distance of 0.5 cm from a shallow plate.

A distinctive feature of the banquet is the decoration of the table with special name cards, which indicate the personal information of the participant in the event. They are located to the left of the wine glasses.

buffet

Buffet table setting is becoming more and more popular, it is used at private parties, official events and during informal communication of business partners. There are two options: one-sided and two-sided serving. Each has its own distinctive features. In the first case, the table is decorated only on one side and is placed near the wall. The second is usually used at corporate parties, weddings and anniversaries.

Serving is made from two sides in accordance with a special scheme. The main thing is that it was possible to take the dish without making any special efforts (therefore, the table occupies the entire central part of the room).

When serving buffets, it is especially important to keep the same intervals between cutlery and other items. They begin to set the table with the arrangement of glass and crystal dishes, after which vases of flowers and bottles of alcoholic beverages are placed in the center of the table.

Bottle labels should be facing the same direction. In certain situations (when there are many guests), a separate table is allocated for drinks and snacks.

coffee shop

The nature and basic provisions of coffee etiquette directly depend on the selected drinks. It can be Turkish coffee, classic coffee, Italian espresso. Stronger drinks prepared on the stove are served in porcelain cups from the same set. A geyser coffee maker can help in creating the perfect coffee drink - this is an old secret of the peoples of the East.

When pouring coffee, make sure that the cups are only two-thirds full (then guests can add a little milk or cream).

Coffee table setting includes three elements - a saucer, a cup and a teaspoon. Additional items include a dessert plate, you can put cakes in it, and devices for fruits or sweets. The arrangement of dishes should start with desserts. When all the guests have gathered, you can start preparing drinks.

Tea room

If a certain place at the table is assigned to each guest, then the serving is based on the principle that a cup and saucer with necessary list utensils and a small plate for desserts. The main course is in the center of the table. It can be a vase with cakes, a cake, Apple pie, a bowl of fruit.

Special attention given to the decor, all elements must be evenly spaced around the perimeter of the table. It is customary to leave a teapot and a kettle with boiling water on the edge. In the case of a samovar, it is placed clearly in the center.

When inviting friends for tea, make sure you have enough tea sets (better if there are 1-2 more than the intended guests).

In conclusion, it is worth adding that table setting is, first of all, an individual design of the surrounding space. Don't limit yourself to one arrangement of objects, show your imagination and decorate the table with incredible decor and fresh flowers. An informal creative approach and observance of the classic rules of table etiquette are the key to a successful festive dinner, Sunday morning and friendly gatherings with friends over a cup of aromatic coffee.

10 etiquette secrets from aristocrats (1 video)

"The taste and appearance of food are equally enjoyable", - the great French chef Bernardo Loisier was the first to express this well-known axiom. And how right he was!

The correct serving of the dish leaves a pleasant impression of the service, and its beautiful design exacerbates the appetite. What can we say about! It is both a science and an art based on the historical canons of tradition and etiquette. In addition, table setting items should aesthetically harmonize with the format of the event, reflect the thematic focus of the celebration, match the menu, match the shape of the table and many other nuances. That is why in any good establishment that claims to be highly appreciated by the sophisticated public, strict attention is paid to the culture of serving, and the rules for serving dishes are honed by the staff to automatism.

Such nuances should be approached with due responsibility and attention. They are the bricks from which the reputation of your cafe will be formed in the future.

After all, the success of any enterprise, no matter how much money is invested in it, and no matter how good the kitchen is, can disappear in an instant due to one unflattering guest review.

Service zone. General atmosphere.

The atmosphere of an establishment in the restaurant business is understood as the appearance of the restaurant hall as a whole and the general impressions of the level of service and the quality of the dishes offered. And if the sophistication of the menu and drinks plays a paramount role for the success of the institution, then the environment, or rather all its components, can both enrich and irrevocably spoil the impressions of a visit. Studies show that the top four reasons for deciding to revisit a restaurant are:

- service;
- price level;
- atmosphere.

Dishes and drinks as the main product of the restaurant - this is the core around which the "primary packaging" is wound - cutlery, crockery, serving items, furnishings, entertainment. The “primary packaging” itself exists against the background of the environment - the space of the restaurant hall, the place at the tables, the level of illumination of the hall, the color scheme of the interior. All these elements must be in harmony, create a complete picture.

There is a big difference between eating and eating. When a person enters an eatery just to satisfy his hunger, he is interested in the food and drinks that can be obtained there. This means that he came to eat, to satisfy a physiological need. Going to a restaurant for a meal, a person wants to get the whole bouquet of impressions from the visit, in other words, to satisfy not only purely physiological, but also psychological needs. The establishment solves this problem in many different ways, appealing to the visitor through visual, tactile, auditory, olfactory and thermal impressions. The way the visitor perceives all this in a complex, and the effect that all this has on him, is the atmosphere of the institution - note that these are exclusively personal impressions of each visitor!

Table setting

The surface of the restaurant table is often called the stage on which the main restaurant action takes place - the presentation and sale of dishes and drinks. The table is something like a silent sales stimulator. The first impressions are, of course, visual, and the first thing that a guest notices upon entering the restaurant hall is how the tables are set and served. It is extremely important that the serving items correspond to the type and price category of the establishment, be ceremonial and democratic, expensive or practical. In general, the table setting should be a holistic, complete and attractive picture, where every element “plays”: dishes, glasses, cutlery, tablecloths, napkins, and table accessories.

Dinnerware

Many restaurateurs prefer dishes of the simplest form, believing that in this way they will not distract the client from the culinary delights of the dishes. There are four main forms of porcelain ware: with a smoothly rounded wide rim (the most common), with a narrow rim, without a rim at all (like a bowl) and with a wavy rim. There are no special established rules for choosing the type of porcelain dishes, and it would be difficult to develop them - the variety of shapes, colors, and patterns is too great. One thing is important - the correspondence of table china to the type and spirit of the establishment. For example, dishes with a narrow rim or no rim at all are more in line with a restaurant. modern style. In the same way, dishes made of thin, light porcelain are more suitable for the atmosphere of an elite restaurant - this will emphasize sophistication, comfort and luxury, and more solid porcelain is more appropriate in a family restaurant. However, one should not forget that more massive dishes give the impression of a large portion. It is for this reason that in beer bars beer is poured into tall mugs with a weighted bottom.

On average, porcelain dishes can withstand about 7 thousand servings, the life of porcelain dishes with careful handling is about three years. Therefore, the restaurant operator must provide for the need for an annual replenishment of stocks of porcelain dishes by about a quarter - due to the fight. From this point of view, it is cheaper to buy standard factory-made porcelain.

When choosing dishes, one must also take into account how certain dishes will look on it in standard portions. If the plate is too small, it is difficult to lay out the food on it beautifully, you will get an unaesthetic bunch; on the other hand, if the plate is very large, the normal portion appears visually too small, in which case the value of the dish suffers. In principle, any combination of serving size and plate size creates a certain impression of value - either increasing it or decreasing it. Standard portion on a plate small size will appear larger than if the plate were large. Also an oblong piece of meat on an oval-shaped plate. Yes, and in the company of mashed potatoes, it will seem more. On a round plate, this effect will no longer be.

Special dishes for special items increase their perceived value. So, soups can be served in portioned clay pots, fish - on a fish-shaped dish, and desserts - in various types and shapes of glass containers (vases, cream bowls, etc.).

Restaurants catering to families with young children, such as fast food restaurants, prefer not to load the tables with tableware at all, achieving the desired atmosphere at the expense of other means.

Glassware

Restaurants use glassware and crystal. There are two things to consider when choosing table glass: design and color. In general, the design of glasses, glasses, glasses and other things can be weighted or lightweight, simple or decorated (decorated), with or without a stem. Rustic or family restaurants are more likely to prefer weighted glass with a thick bottom, while high-end restaurants will naturally prefer more refined thin-walled crystal glasses with a graceful stem. At the same time, glasses of an unusual shape give originality to the serving and arouse interest. But the more different types of glass a restaurant uses, the more glassware is assumed to be on hand.

The presence of wine glasses on the table will tell the visitor that wines are appropriate with the food proposed here. As for glasses, the favorite colors for restaurants are red, green, gold and smoky blue. Glasses or glasses of colored glass can give a set table a finished, harmonious look.

Cutlery

When choosing cutlery (forks, spoons and knives), there are two options: silver-plated or stainless steel. Stainless steel, of course. Cheaper by far, but fine dining restaurants will likely opt for silver plating to match the concept and not detract from the experience. But then the restaurant will have to provide for periodic cleaning or polishing of cutlery. There are special machines for this, although you can clean it manually. But in any case, a place in the washing workshop should be allotted for cleaning appliances.

Manufacturers have already mastered this design of cutlery from of stainless steel that they strongly resemble silver ones in form and appearance. But in any case, when choosing cutlery, it is important that they fully comply with the concept of the restaurant and do not bring dissonance into its atmosphere. According to some experts, an alloy of stainless steel with an 18% addition and 8% nickel looks elegant and resists corrosion very well.

Tablecloth

The tablecloth definitely contributes to the formed impression of the restaurant, unequivocally pointing to its price category. The color of the tablecloth is usually chosen in such a way as to correspond to the spirit and mood of the hall. Particular attention should be paid to the properties of the fabric - how fire resistant it is, easily soiled, whether stains are easily washed off, whether the color is strong and what is its texture. Napkins are usually chosen from the same fabric as the tablecloth. Tablecloths and napkins made from pure cotton, linen, polyester or a cotton/polyester blend give a different impression. Only a restaurateur is able to feel what kind of tablecloth material is best for his establishment. Such a characteristic as soiledness is very important, since napkins quickly get dirty from use. For the same reasons, it is worth paying attention to color fastness - napkins can shed from frequent washing, and then they are no longer suitable for serving.

In addition, the former bright red tablecloth, which turned brown from frequent washing, will clearly stand out against the background of the bright red tablecloth that has retained its original color, and, accordingly, the whole impression of the table design will be spoiled.

A restaurant operator can greatly reduce laundry costs by providing the main tablecloth for the entire table, and to it - several sets of large cloth napkins that are laid on the main tablecloth. Then after each meal you will not have to change the tablecloth, you will only need to lay a fresh napkin. Inexpensive and family restaurants prefer to do without tablecloths at all and are limited to matching plastic or paper napkins for plates.

The use of table linen in warm, welcoming tones in such establishments Catering, as student canteens, canteens at enterprises, hospitals, can somewhat revive the lifeless sterile cleanliness and create a more pleasant home atmosphere. This is facilitated by paper napkins in warm colors, which are placed on trays.

In cafeterias, materials made of special plastic with marbled colors can also be used, stains are hardly noticeable on them.

Related Items

In many restaurants, it is considered obligatory to place a tent advertisement on the table offering signature or special dishes. However, before doing this, the restaurateur needs to carefully consider whether this will promote sales or distort the image of the establishment in the eyes of guests. Moreover, specialized literature on the basics of restaurant business does not recommend being especially zealous with table accessories. In decorating the table, it is appropriate to limit yourself to a flower vase, a lamp or a candle in a candlestick, as well as an ashtray (if the table is in the smoking room). It is believed that there should not be anything superfluous on the table. On the other hand, a bowl of nuts is likely to encourage a guest to order drinks while waiting for the main course. So some additional touches in the design of the table can give the meal a special flavor.

Serving food on warm plates

Heating the plates before serving allows the food to stay hot longer. This technique is especially useful if you serve a hot dish immediately in portioned plates. To keep the dishes warm, just put them in the microwave or oven for a few minutes. Some famous chefs use electric stoves for this purpose. But in any case, you must be sure that your cookware can withstand high temperatures.

Proper placement of cutlery

The correct arrangement of devices during serving will not allow the guest to get confused when using them. On the contrary, it will not only facilitate this task, but also tell you what menu awaits guests. A table knife, a fish knife, a soup spoon are located on the right side of the plate. To the left is a dinner fork, fish fork, oyster fork or melon fork if required. Dessert cutlery is placed between the plate and the glasses, with the handle of the spoon to the right and the fork to the left. Again, this is to make it convenient for the guest to use them. Alternatively, dessert utensils can be brought in later, when it's time for dessert.

The rules for the arrangement of devices and serving are generally not the same in different countries. For example, in France, it is customary to put the fork with the prongs down, while in England, on the contrary, the prongs are up. Historically, this is due to the fact that earlier the initials of the owners were always put on the cutlery, and therefore I tried to put the cutlery in such a way that the engraving was noticed by the guests. So, in France, monograms were performed on the back of the instruments, and in England - on the front. This historical fact and determined the way in which cutlery is arranged, which remains in modern culture.

Selection of glasses for wine

The glass plays an important role in tasting. Usually a glass of wine is held by the base (leg) to keep the wine warm from the heat of the hands. In addition, it prevents the glass from fingerprints. Glasses are designed, first of all, from the standpoint of convenience, not decorativeness: their lines must be clear and clean. Stained glass is not recommended, although there are some exceptions for Alsatian and German wines. In fact, the crystal clear glass reflects light and reveals every nuance of wine color. There are three main types of glasses, which differ in shape:

- for white wines,
- for red wines,
- for sparkling wines.

Glasses of the first group, although intended for white wines, can also be used for reds. However, the same does not apply to red wine glasses, they can only be used for their intended purpose.

In addition to these three main shapes, there is a huge variety of glasses. In fact, many well-known areas that produce wine have created their own specific glass for their wines. A Burgundy glass, for example, consists of a very large bowl with a wide base and a rounded top.

The capacity of the glass also depends on the shape. The average capacity is approximately 350 ml. Important point is that the spherical shape allows you to circulate the wine, revealing the subtlety of its bouquet. Therefore, the glass should not be too wide, so as not to let the aromas fizzle out and disappear. The tapering shape of the glass, on the contrary, helps them to concentrate.

Finally, the glass should not be too thick, as this creates an unpleasant barrier between the taster's mouth and the wine. As for the arrangement of the glasses on the table, they should be placed in the order in which they will be used, starting from the right.

Serving wine temperature

Ensuring the best taste of wine directly depends on the temperature at which it is served at the table. Red wines are drunk with more high temperature than whites, but again, red wines have their own temperature limits. For example:

- 13 - 14 gr. C - red burgundy,
- 15 - 16 gr.C - red Bordeaux and Touraine wines,

White wines should only be served cold:

- approximately 10 gr.C for white dry,
- 5 gr. C for white sweets.

Champagne and other sparkling wines are served very cold. To achieve this for a long time, leave the bottle in a champagne bucket filled with ice water. You can cool the bottle in the refrigerator. The temperature drops by about 2 degrees every 10 minutes. In the freezer, the temperature drops twice as fast, but be careful not to overcool the wine.

Serving technique

When starting to place an order, the waiter must remember general rules service techniques and strictly observe the accepted sequence of serving cold and hot snacks, various dishes and drinks. First of all, you should follow the rule: bring all ordered dishes and drinks to the hall on a tray covered with a napkin, carrying it on your left hand, and, if necessary, hold it with your right. Wearing a tray on the left hand is due to the fact that the waiter approaches the guest from the left.

There are several ways to carry trays: on the area of the entire palm and widely spread straight fingers, on the tips of five fingers (light tray). The tray with dishes must not be lifted above the shoulder (an exception can be made only in utility room). It is not recommended to carry anything on a tray without first covering it with a napkin; the napkin reduces sliding of objects, prevents a possible breakage of dishes.

dishes and drinks are placed on a tray in only one row; heavier items should be closer to the waiter, and taller items should be in the center of the tray. Buffet and kitchen products should be brought separately.

You should not carry an empty tray, lowering it down to knee level.

Culinary products brought from the kitchen on dishes in bowls, rams should be shown to customers, and then, having received their permission, laid out on plates.

When laying out food on plates directly at the dining table, the waiter should approach visitors with a dish on the left side. The dish with food is held in the left hand. Serve food on plates, as well as put clean plates on the right side of the visitor sitting at the table, with his right hand.

If the dish is laid out on plates on a utility table, this table is moved to the dining table. The dish is placed on the side or behind the plate, on which the dishes are transferred using the layout devices.

When serving a glass of water, cigarettes, matches, bills (on a plate or a small tray), it is customary to approach from the left side. You can remove used dishes from both the right and left sides.

It is very important that cleanliness and order are maintained on the table during service: used dishes, glasses, glasses must be cleaned in a timely manner; sweep the crumbs with a brush into a scoop; cover stains on the tablecloth with a napkin; especially carefully monitor the cleanliness of the cutlery, changing them after each meal.

If a visitor dropped a fork or napkin on the floor, you should immediately give him clean ones on a small tray or plate, and then pick up and remove the fallen item.

When laying out cutlery, placing plates, dishes, the waiter must remember the following rules:

- do not touch thumb the edges of the plate (it should be beyond the edge);
- do not touch the edges of the cup, glasses; make sure that the saucer under the glass is always dry;
- take the devices only by the handles;
- silently, carefully arrange glasses, glasses, cups, put down cutlery;
- when cleaning the table, do not brush the crumbs onto the floor;
- bring the next dish only after the used dishes are removed from the table from under the previously served one;
- when serving, take a dish or plate with a handbrake, after wiping the bottom.

A certain sequence of serving drinks, snacks, dishes has been established. At first, as a rule, mineral and fruit water, bread, snacks, wines received in the buffet are put on the table, and then hot dishes are served. Alcoholic drinks are served with appetizers only.

Plates for hot dishes are heated (up to 40-50 ° C), for cold dishes they are somewhat cooled (to room temperature).

We must not forget about the alternation of work with rest.

When fulfilling an order, leaving the hall, you need to grab extra or used dishes and cutlery, and bring ready-made dishes on the way back.

The waiter must remember that before putting the used dishes from the table onto the tray, they clean it from food debris, taking away up to 10 plates at the same time. Heavy stacks of plates are placed in the middle of the tray.

Every self-respecting hostess should know the basic rules of table setting for etiquette. This is the art of beautifully arranging cutlery in accordance with the rules of good manners. Table setting has a rich history: each era had its own rules for table decoration, which changed over time. Of course, there are many subtleties and nuances, but it is not necessary to apply them all. enough to know ground rules table setting.

General table setting rules

A table laid according to the rules of etiquette always pleases the eye and it is pleasant to spend time behind it with a leisurely conversation. The basic rules for serving are quite simple.

All cutlery must be perfectly clean. To achieve sparkling cleanliness, they need to be wiped with a damp, warm towel. Then wipe dry thoroughly.
Make sure that there are no smudges on the cutlery and dishes.
An important part of serving is the tablecloth. It must be perfectly ironed. Cover the table with it so that the edges slightly cover its legs. They should hang down by about 25-30 cm. There is no need to additionally cover the tablecloth with oilcloth, because this is not accepted by the rules of good manners.
The number of cutlery depends on the number of dishes that will be served to the table.
You need to arrange the devices for each guest in the same way.

By following these basic rules, your table will always be decorated according to etiquette.

Tablecloth on the table

The classic and win-win option is white tablecloth . She always looks elegant and solemn.
However, don't be afraid to experiment. It should be selected depending on the overall color palette cutlery, interior and type of feast. But there is one golden rule: the tablecloth should be combined with curtains and furniture upholstery.
Usually light shades are preferred. But they can be colored, plain and with a pattern. But the pattern should be located along the edge, because excessive variegation can distract the attention of guests. If you chose a dark-colored tablecloth, then the cutlery should be a light shade.
Now big choice tablecloth shapes and materials, but usually choose its rectangular or triangular shape. It is best to choose one made from fabric, especially natural materials- it will give even more comfort to the feast. The size should be such that its edges can cover the legs of the table, and the ends should hang down by 25-30 cm, but not be lower than the level of the seats.

The tablecloth for table setting is spread as follows: open, take the ends on one side. Then it is lifted, shaken and sharply lowered down. This makes it easier to level it. But you don’t need to stretch it too much and pull around the corners.

If the surface is polished, then it is worth laying an oilcloth under the tablecloth. The main thing is that it is clean and well ironed.

Cutlery - layout

To location cutlery etiquette must be approached responsibly. No need to put all kinds of devices on the table. They must match the festive list of dishes. Cutlery is divided into individual (which each guest has) and auxiliary - they are needed in order to lay out dishes.

In table etiquette, it is customary to first place faience or porcelain dishes, then place the appliances, and only then put glass or crystal.
Glasses and wine glasses should be placed holding the stem.
According to the rules of etiquette, the spoon and knife should be placed to the right of the plate, and the fork to the left.
You need to use the cutlery, starting from the outer edge, changing them towards the plate as you change dishes.
The distance between the cutlery and the plate should be 0.5-1 cm.

The figure shows the location of cutlery. Of course, the set of forks, spoons and knives depends on what dishes will be served on the table. Also selected depending on drinks and glasses with wine glasses.

Serving plates

There is a plate order.

Snack plate - it is placed in front of each chair at a distance of about 2 cm from the edge.
Pirozhkovy plate (bread) - it is customary to put it on the left side of the diner at a distance of 5-15 cm.
If you serve several dishes, then a dining room is placed under the diner.

The duties of the hostess include timely replacement with clean plates.

Serving with napkins

They are an integral part of serving. Folding napkins beautifully is a real art. The more solemn the holiday, the more refined they can be folded.

The material is chosen depending on the type of feast. You can take it to the holiday cotton or linen e. They are usually meant for guests to place on their laps.

If you decide to use paper, then they are removed under the right edge of the plate. Or they are placed in the general availability.

Napkins can be of any color, as long as they are beautifully and neatly folded.

Spice utensils

They are usually placed on festive table at the very end of the serving. They are placed on special stands in the center of the table. So you can use small boards or saucers as coasters. It must be a salt and pepper shaker, as well as additional mustard, vinegar, vegetable oil and other spices.

Glasses for drinks

It is necessary to remember in serving and about glasses. They can be made from both glass and crystal. For stronger alcohol, small glasses are intended. Therefore, a wine glass, a glass, a glass, glasses should be on the table.

Selected depending on the color of the drink. For red wine, they should be more than for white. Champagne is served in special glasses. There are also special beer glasses. Vodka is usually served in glasses.

The following set of cutlery must be present on the table:

pie plate;
diner;
wine glass;
saucer;
coffee cup and saucer.

Bread can also be served in a wicker basket, and butter can be served in a butter dish made of ceramics or porcelain - this way it retains its taste properties. Sausage and meat cuts are served in an elongated plate. Cheese is served as a whole piece on a porcelain board, a knife for cutting cheese is placed next to it.

A snack plate is placed opposite the center of the chair, a pie plate is placed to the left of it. The knife is placed to the right of the snack plate, with the blade towards it. Fork - on the left side, teeth up. A teaspoon is placed with the handle to the right, parallel to the table. In the center are placed vases with flowers, napkins and devices with spices.

How to serve lunch and dinner

The dining table setting is carried out taking into account that it is possible to serve guests conveniently and quickly. To do this, put a snack plate on a stand, on the left side - a pie. Cutlery is placed between them - on the right is a knife and a spoon, and on the left is a table fork. And in front of the cutlery is a wine glass.

Also, when setting the table for dinner, you should place a ladle with which you need to pour the soup. This must be done carefully so as not to stain the tablecloth. If you dripped a little, you need to blot the stain with a napkin. The main thing is not to attract the attention of guests, so as not to disturb the calm flow of the conversation.

Dessert table setting

For serving dessert table it is permissible to choose a brighter tablecloth. The ideal option would be to use a special tea set. It is customary to place beautiful lace napkins in the center of the table and under the tea cups. Serving a sweet table according to festive etiquette consists of the following cutlery:

cups and saucers (the cup must be turned with the handle to the right);
teaspoons (placed on a saucer, even spoons can be placed behind a cup parallel to the table, with a handle on the right side);
small teapot;
a large kettle for boiling water;
table setting for dessert involves the use of a sugar bowl, in which lump sugar is served along with tongs, or a special bowl;
a vase for jam or jam is placed on the left side;
lemon for tea is served on a special tray with a two-pronged fork for unfolding;
the milk jug is placed on a pie plate on the right side of the guest.
Before each guest should put a plate for bread and sweets. Diagonally to the right of her is a cup and saucer, a teaspoon is placed next to it. A special spatula for serving the cake should be placed on the right side of the main plate.
Saucers are placed on the table, tea or coffee is poured into cups only when all the guests have taken their seats. Sweets are served on an elegant table: buns, pies with sweet filling, cakes, muffins, sweets and fruits. From alcoholic beverages wine and liqueurs are allowed.

For a youth company, you can make a buffet table. It is served with a stack of plates (8-10 pieces in one stack). Behind him are placed cloth napkins. Glasses and wine glasses are placed next to the drinks. If there are smoking people in the company, ashtrays are placed at the ends of the table.

Festive table setting

Banquet table setting helps create a festive mood. The main thing is not only to serve dishes correctly, but also to decorate the table beautifully. Table setting for a banquet depends on what dishes are served at the celebration. But there are principles of the classic design of the festive table.

Chairs must be placed at a distance of 50 to 80 cm from each other so as not to violate the personal space of guests.
The tablecloth should be light shades, bright and dark colors better left for tea tables. Its edges should hang no more than 20-30 cm. So that the knock from the dishes does not distract the guests from the conversation, an oilcloth is laid under the tablecloth or soft tissue. But the main thing is that it be perfectly ironed and clean.

A napkin is placed on a serving plate and a plate intended for hot dishes is placed on it. On the left side of the snack plate, a patty plate is placed so that they are on the same line. The serving plate should always remain in its place, and others can change during the serving of dishes.

Forks and spoons should be no more than 3 pairs. To the right of the serving plate, put a soup spoon, snack and table knives, the blade to the plate, and put the forks on the left side. On the right, you can put only a fork for oysters. Forks are placed with the prongs up, and the spoons are with the convex side on the table.
Location principle: the dish that is served first is the distant device.

Decor

Serving a festive table is also an opportunity to show your creative abilities. You need to pay attention to decor items - a win-win option is the use of flowers. Usually they are placed in the middle of the table - it can be a bouquet or a composition.
It is important to consider the following nuances:

so that none of the guests are allergic to them;
the bouquet should not contain flowers with a strong aroma;
a vase with a bouquet must be placed at a distance from the cutlery.

For the New Year or a romantic date, you can choose a more original table decoration. At the New Year's feast, you can put a composition made of pine needles, Christmas toys, tinsel. Candles are perfect for a romantic evening. On the table, the atmosphere of the holiday will be conveyed by objects in the form wedding rings, figurines of the bride and groom, doves.

With a special imagination, it is worth approaching the design of the table for a children's birthday. Can be attached to the back of chairs Balloons, and pictures from your favorite cartoons will be a bright detail. It is important that all decorative elements are designed in the same style. They should not be too high so that guests can see each other. The main thing is not to overdo it with decoration, so that serving at the holiday and decoration complement each other.

Depending on the interior and fantasy, festive or dinner table can impress guests with its sophistication. And additional serving elements will give it brightness and originality. The listed design principles are not complicated and are an indicator of good tone.

Video: how to set the table

Table setting is a sign of good manners and hospitality of the hostess, so it is very important that the set table abounds not only with delicious and steaming dishes, but also with beautiful elements, correctly laid out knives and forks.

This fascinating, and certainly creative activity will be discussed in this article. Here you will find recommendations for the correct layout of cutlery, as well as a photo of serving in different styles and flowers.

Since ancient times, eating was not just an everyday activity. Gathering company for big table, seemingly simple dinner became something of a holiday.

At the table, they did not just eat food prepared in advance, people talked, shared news and their thoughts. As a result, such a concept as table setting was born.

Correct and beautiful location appliances and dishes attached to the festive table special kind, and with the advent of the first rules of table etiquette, proper table setting has become an integral part of any feast.

Moreover, in normal home conditions, it's not even about etiquette. In fact, it’s just nice when order and a special atmosphere reign on the table.

But let's get down to the basic rules that will help you decorate the holiday table.

What you need to know about table setting

First of all, make sure that all utensils and cutlery are clean. To do this, first, without exception, all devices should be wiped with a warm and damp towel, and then polished dry with a dry one. Make sure there are no water stains on cutlery and crockery.

The tablecloth must be carefully ironed. Its edges should hang from the table by 25-30 centimeters, so that the corners hide the table legs a little. Many housewives, in fear for the tablecloth, cover it with oilcloth on top, however, according to the rules of table setting and etiquette, this is unacceptable if you receive guests.

The number of cutlery on the table at each plate in different situations may be different. It all depends on the dishes that will be served during the meal.

Well, the last "golden" rule - the location and type of devices for each guest should be completely the same.

Proper table setting

Take a look at the following image:

The photo shows a classic table setting according to European etiquette. In the picture, as an example, all types of cutlery are laid out. Of course, you most likely won’t need the whole “set”, so looking at this picture, you can place the appliances in the same way, but leaving only the necessary on the table (depending on the dishes).

For example, for an ordinary classic Russian dinner, it is enough to leave a pie plate for bread and butter, a spoon for the first course, a fork for the main course, a table knife, a decorative and soup plate, a glass of water. In each case, something may change, for example, if there is a dessert on the dinner menu, it is worth adding the appropriate appliances to the table.

Types of napkins and their location

Napkins are one of the most important accessories on the festive table. There are two main types of napkins - fabric and paper. Cloth napkins (large in size) are usually designed to be placed on the guest's lap (to prevent food from getting on clothes).

Paper napkins are usually used directly for eating, and they should be located in the center of the table, so that they are accessible to everyone. If the table is large, place the napkins in several places so that everyone at the table has direct access to them.

By the way, napkins can be placed on the table both in an ordinary napkin holder, and making original figures from them. Below in the figure, you can see the four most common variants of napkin figurines. As you can see in the photo, a beautiful table setting largely depends on appearance napkins and their colors.

By the way, if the feast does not involve a first course, then a beautifully folded napkin should be placed on the plate of each guest, but remember that in this case all napkins should be the same, and in the center of the table there must be a supply of them at the rate of 2-3 napkins per guest .

Table setting - photo with examples

Above in the photo, you saw classic version table setting, however, it is absolutely not necessary to strictly follow these rules if more than interesting ideas. You can decorate the table perfectly different ways, the main thing is that the main devices are located in right places, and the rest - at the discretion of the hostess.

Separately, we note such a holiday as the New Year. Everyone's favorite feasts can be not only tasty, but also beautiful.

The holiday is good mood, meeting with friends and family, fun and, of course, a festive table with mouth-watering and delicious dishes. Housewives try to cook exquisite and varied delicacies to please their household and guests. For the festive table, along with the taste of cooked dishes, great importance has the correct and beautiful serving, and table decoration. Beautifully presented dishes and the use of various decorative attributes can make even an ordinary dinner unforgettable. And for a celebration, table setting is of great importance and can turn a feast into an aesthetic pleasure and create special feeling holiday.

Table setting is the correct competent arrangement of cutlery and dishes and decoration, thanks to which you can create a homely cozy atmosphere or a pompous and elegant atmosphere corresponding to the celebration. The general decoration of the table should be decorated in a common unified style, not overloaded with unnecessary dining and decorative elements, and should correspond to the theme of the holiday.

For various celebrations, special decor elements are used, indicating compliance with a particular holiday. All these elements are additional decoration that decorates the table and creates a general mood. But there are basic components without which a festive table setting is impossible: cutlery, porcelain and glassware, textiles and paper products. These components should be correctly and conveniently placed on the table, creating a single harmonious style.