Proper table setting: instructions for use. How to properly set the table

Table setting for all existing rules- this is always a sign of attention from the owner of the house to his guests. Unfortunately, a properly laid table is not so often seen today, especially at home. However, table setting is a true art, once mastered, you bring beauty into your life. That is why it is so important to know the rules of table setting - in order to be able to create a festive atmosphere in your home every day for breakfast, lunch and dinner, and in holidays Surprise your guests with fantasy decorations, intricately folded napkins and sumptuous crockery.

Table setting sequence

The table should be served according to the following plan: tablecloth; plates; cutlery; glasses, wine glasses, glasses; napkins; table decoration. For starters, table setting may seem real to someone. complex science, but after some time, when the table setting according to the rules becomes a habit, it will seem to you that this occupation is easier than a piece of cake!

Table setting begins with spreading tablecloths on the table. It would seem, what could be easier? Threw the tablecloth over the table - and it's ready. In fact, there are certain rules in this regard.

First, the tablecloth must be perfectly ironed and presentable. There is nothing good in setting the table with a crumpled tablecloth or oilcloth. The smoothed tablecloth, or rather its corners, should fall opposite the table legs, covering them evenly. There are also requirements for lowering the tablecloth from all sides - at least 25 cm and, in no case, not lower than the seat of the chair.

Such requirements were not introduced by chance, since too small a tablecloth descent on the table looks ugly, and too large - it causes inconvenience to guests. After you have covered the table with a tablecloth, it's time to start arranging the plates.

Types of plates

The purpose of most of the plates from the table above can be easily guessed by their name, however, there are also dishes that are not entirely obvious. The patty plate is used to serve croutons, patties or bread. The chill plate is used to serve various appetizer dishes such as oysters, salads or stews. The bowl plate, as you can easily guess from its shape, is used to serve several types of salads or side dishes at once. It is also used to serve fondue. Fried eggs are served in an egg plate, jam, jam or honey is placed in a socket, and a bowl is designed for serving fresh berries, jelly and fruit salads.

What kind of plates you put on the table on a festive or weekday evening depends on the number of dishes served. Serving for a two-course dinner involves one plate, for a four-course dinner - another.

Naturally, the plates on your table should be perfectly clean and dry. It is advisable to polish them to a shine before serving.

According to the rules, a snack plate (see the table above) is located in front of each chair. Do not put it on the very edge of the table, it does not look very presentable! The patty plate is placed to the left of the diner, as you can see in the photo above.

If you set a table with several dishes, in this case you place small canteens under the snack plates, etc.

Types of cutlery

• 1,2,3,4,6,31 - spoons: coffee, tea, dessert, table, for making coffee, for ice cream;
• 5, 7, 8, 9 - tongs: large confectionery, for asparagus, for ice, small confectionery;
• 10 - a device for trimming cigars;
• 11, 12, 13, 15, 17, 19, 21, 23, 26 - forks: for lemon, lemon, cocotte, fish, dessert, dessert, snack bar, snack bar, dinner fork for second courses;
• 14, 16, 18, 20, 22, 25 - knives: for the second fish dishes, dessert, dessert, snack, snack, table knife for main courses;
• 24 - ladle;
• 27, 28, 29, 30 - blades: confectionery, for pate, for fish, caviar;

After arranging the plates, you should immediately lay out all the necessary cutlery. Knives are placed to the right of the plates, forks to the left. A tablespoon is placed near the knife. For a festive dinner of several dishes, the cutlery should be laid out as follows, starting to the right of the plate: a table knife, a fish knife and a snack knife. You put a butter knife on a patty plate. If it is supposed to serve first courses, a soup spoon is placed between the snack and fish knives. If fish is not provided on the festive table, a tablespoon is placed instead of a fish one. To the left of the plates are forks corresponding to the knives in the same order in which the knives are laid out: canteen, fish, diner.

Also, do not pile cutlery one on top of the other, the distance between forks and spoons should be about 1 cm.

Table setting: glasses, wine glasses, glasses

To the right, behind the plates, we put the glasses from largest to smallest. Depending on what drinks will be served on the table, glasses for water, white / red wine, champagne, a glass for juice, a glass for spirits and glasses are sequentially set. When placing glasses, hold them by the stem so as not to leave fingerprints on the glasses themselves.

Table setting: napkins

What is a festive table without napkins? Napkins are not only a wonderful table decoration, but also a very practical thing. Napkins are linen and paper. Cloth napkins are not intended for wiping hands or face, there are disposable paper napkins for this purpose. Fabric napkins, on the other hand, are usually beautifully decorated by good housewives so that guests can put them on their laps.

Table decor

Regardless of whether you have a festive dinner or a daily breakfast, a properly served table involves decorating it with flower arrangements, fruit vases, the same cloth napkins, dishes with bright vegetables, etc.

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. The table service has rich history: each era had its own rules for decorating the table, which changed over time. Of course, there are many subtleties and nuances, but it is not necessary to apply them all. It is enough to know the basic rules of 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 a large selection of shapes and materials of tablecloths, but usually choose its rectangular or triangular shape. It is best to choose one made from fabric, especially from natural materials - it will add 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 put dishes made of earthenware or porcelain, then they place the appliances, and only then they 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

It is customary to put them on the festive table at the very end of 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

To serve the 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, a handle with 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 acceptable.

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 the company has smoking people- 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 are best 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 or soft cloth is laid under the tablecloth. 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.

On 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 of 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 everyone decorative elements were kept 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 imagination, a festive or dining table can amaze guests with its sophistication. BUT additional elements serving 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

Nowadays, you almost never meet a family in which it would be customary to gather at a large table for a meal. The modern rhythm of life dictates its own rules, and now everything is somehow on the run: an almost absent breakfast, a sneaky lunch, dinner in front of the computer, and there is neither the strength nor the time to arrange a small holiday for yourself. And sometimes it's worth it. And to catch a festive and solemn, and sometimes a dreamy mood, the correct table setting always helps.

But what is it and how to do it right, according to the rules of etiquette? Everything is much easier than it seems.

Peculiarities

It seems that either born aristocrats or third-generation luxury waiters can set the table, and ordinary people are not able to comprehend the secrets of the ideal arrangement of cutlery and the subtleties of forks of different sizes. This is a common misconception: setting a beautiful table is much easier than preparing a delicious dinner.

It is not enough just to set up a table, place a chair, scatter forks and spoons over the surface and remain satisfied with the created free composition.

There are certain table setting rules, the history of which goes deep into the centuries. They should be adhered to in order to receive a beautifully set table over and over again. Guests will be able to appreciate not only the taste of the dishes, but also the talent of the hostess or host of the evening.

Tablecloth

Before putting cutlery on the table, you need to spread the tablecloth. According to the rules of etiquette, it should hang from the table exactly 20-30 centimeters. In short - ugly, the whole look and style of serving is lost, longer - interferes with guests. The rules of etiquette do not dictate the color of the tablecloth, so you can choose it yourself depending on the occasion: laconic snow-white tablecloths for a solemn feast, and multi-colored bright or muted ones - for every day or according to your mood. The main requirement is that the tablecloth must be perfectly ironed and absolutely clean, otherwise even a perfectly set table will look messy.

Nuance: let only the necessary appliances be on the table. After all, if there is no soup in the dinner, then the container for it will look out of place and absurd and will simply be superfluous. If the guests do not try the fish, then the devices for it will only add headaches and bewilderment. Here, more does not mean better.

Plates

At first glance, everything is complicated here. Lots of dishes different sizes, which need to fit one on top of the other, is scary at first. However, everything is not so scary.

The number of cutlery is influenced by the theme of the event, the announced dinner program and the number of guests. Based on these circumstances and having firmly decided on each item, you can already combine the composition of the dishes in front of each of the guests. Traditional Rules servings suggest that more than one dish should be in front of one person: a serving plate that plays a role additional protection tablecloths (however, it is not at all necessary to use it for everyday serving), a snack, dessert and soup plate (depending on the consistency of the soup, a wide or bowl).

There is one trick here: in order to prevent the plates from sliding over each other, you can put a cloth or paper napkin under it: on the one hand, a design move, on the other, an opportunity to avoid an awkward situation.

Dessert and salad dishes are placed on the left side of the serving area. There you can place plates for butter and bread. The distance from the edge of the table should be about one and a half to two centimeters.

Glasses, wine glasses, glasses

Everything is quite simple here. It is not necessary to install all the devices at once - some may not be useful. At home, it is better to immediately agree with the guests about who and what will drink in order to save yourself from unnecessary trouble.

A little further than all the plates located, to the right of them we place the dishes for drinks. Here a lot depends on the tastes of the guests: someone will prefer red white wine, someone will stop at champagne, and someone will choose something stronger.

There is a strict order of glasses: the smaller, the further from the plates. In an informal setting, it is possible to do without such difficulties.

The main thing is not to confuse glasses for red and white wine, champagne glasses and all other glasses, glasses and piles. Not only the correct observance of the instructions depends on this, but also the pleasure of the guest: certain forms glasses and material (glass or crystal) help to reveal all the most subtle notes of taste and smell.

Placement of cutlery

At a ceremonial reception, where there is an uncountable, at first glance, number of cutlery to the right and left of the plate, it’s scary to seem ignorant. It seems that in all forks, spoons will never be sorted out. But here, too, everything is simple.

There is a golden rule that is easy to remember: the farther the device is from the plate, the sooner it will be needed.

Sorting is easy: knives are placed to the right of the plate, forks to the left, soup spoon next to the first knife(however, if dessert is on the menu, the spoon is placed slightly above the serving plate). You can also put a teaspoon on top.

These rules regulate the following set of cutlery: snack fork and knife; appliances bigger size- for the first and second courses. A fork with three to four teeth and a spatula-shaped knife is used for fish. In addition, the set includes a set of utensils for dessert: spoon, knife and fork.

The rules for handling devices ends with one competent arrangement of them relative to the plate. They still need to be able to use and know how to eat this or that dish.

• Soup: if there are large ingredients (vegetables, meatballs, pasta), then they need to be broken in half with the side edge of the spoon. You can drink the broth from the cup.
• Chicken: at a formal dinner it is better to eat it with the help of appliances, you can only use your hands with your family.
• Meat dishes: they are usually eaten in pieces, and with cutlets and schnitzels you can do without a knife.
• Side dishes, omelet, vegetable dishes, pastas do not require the use of a knife, but without it you should not touch sandwiches and pies.
• Snacks: caviar, pastes and mustard are spread on bread with a special small spoon.

Probably everyone has heard something about the secret signs of cutlery. In chic establishments with a sophisticated audience, the waiter could often guess the satisfaction with the dish, not only by the visitor's facial expression, but also by the position of the used cutlery on or near the plate. These are some identification marks, non-verbal symbols, which, if it is not possible to express their impression of the meal aloud, will do it for the guest.

Understanding such nuances will help to impress the strict guardians of the norms and rules of etiquette. And in order not to get into a mess, inadvertently offend the owner and not mislead anyone, you should pay attention to them and remember them.

Break:

• Pause: the tips of the fork and knife lie on the edges of the plate and are slightly turned away from themselves, their handles are on the table. If a knife was not used in the use of the dish, the location of only one fork is acceptable.
• Waiting for the second course: the knife and fork are placed on the plate perpendicular to each other, intersecting in the center: the knife is horizontal, the fork is vertical.

Completion of the meal and review of the food:

• I liked it: the devices lie parallel to each other, with tips in the same direction.
• Disliked: the knife crosses the fork at the teeth in the center of the plate crosswise.
• Finished: the devices lie parallel (permissibly - on different edges of the dish) from each other, straight or at an angle.

By the way, about the unresolvable question of where to tilt the bowl of soup during the meal: the situation is not forbidden by etiquette when you leave a little dinner on the bottom.

These signs may come in handy for lunch or dinner at a restaurant, banquet or other luxurious feast, taking place with the participation of a large number of guests, waiters and other assistants, communication with which requires maintaining a distance.

In a circle of friends or at a family feast, these gestures are unlikely to be relevant. But you can always demonstrate your knowledge to your friends and impress them, and then eat yummy from the heart, without burdening yourself with strict rules of etiquette.

Decor

Here only fantasy sets limits. Depending on the theme and occasion of the feast, completely different decorations can come up: from light and solemn candles and strict snow-white napkins to rough compositions from natural spruce branches and pine cones.

Napkins

They can be different - paper, rag, colored, colorful, immaculately snow-white. In the decoration of the table, they occupy a dominant place.

Paper is one of the most grateful materials. Anything can be made from such napkins: from a simple folded triangle - the eternal classics of roadside and unpretentious cafes, to bizarre cone-shaped figures, hats, swans, if you like. You just need to get used to working with delicate paper a little and enjoy the result.

Rag ones look more restrained and give any feast a noble, solemn spirit. They look charming tied with a coarse thread, with a ring put on in the middle, or simply beautifully and unusually folded. You can often see tags on napkins with the name of the guest who is assigned this place. It is both practical and stylish.

Flowers

A win-win. Suitable for large and solemn events, as well as for everyday table setting. The main convenience is that the floral decoration is easy to reproduce at home and change it depending on the mood.

There are a lot of variations: you can make a complex composition of flowers, leaves and ribbons, you can collect wildflowers and meadow flowers (relevant in summer), or you can reduce everything to a minimalist style and limit yourself to thin graceful branches that will emphasize the taste and style of the home decoration of the set table.

Candles

An unchanging classic of romantic dinners and wedding feasts. Set the guests in the right mood, being final touch in creating the necessary holiday atmosphere. They complete and complement any composition, regardless of genre and style.

The uniqueness of candles is that they can be combined with completely different details and nuances, choosing only their shape and color in accordance with the specified parameters.

Rough thick candles in classic beige or dark shades will look great in the middle of a brutal composition that can decorate oak table, while thin and sophisticated ones will wonderfully fit into an ensemble with fresh flowers and branches.

paraphernalia

When decorating a festive table, you should pay attention to non-standard ways of decorating it. Usually you can be inspired by the theme of the holiday: on New Year's Eve, you can take artificially snow-covered spruce paws, tinsel, Christmas decorations to match or in contrast to the tablecloth as decorations. Fancy and bold decisions- recipe for success.

IN country house you can use real rarities: grandfather clocks, old photographs, woven lace napkins and other things with a touch of antiquity. summer table decorated with artistically scattered fruits.

Storage

Particular attention should be paid to the safety of cutlery. Any, even the most beautiful and well-assembled serving will lose all its appearance and gloss, if the devices cannot boast of their crystal clearness and brilliance. Divorces, stains and rust can not only dull the appetite, but also kill it altogether. It is unlikely that guests will want to return to a house where they offer to use dirty spoons.

It is best to store sets in special organizers with compartments: forks to forks, spoons to spoons, knives to knives. This is especially true for silver items. Upon completion of use, they must be washed in a hot soda solution and wiped dry with a towel - if this is not done, the silver will quickly fade and turn black from moisture, therefore, such devices need special care. However, if something went wrong and the silver faded, it can be fixed: it is enough to prepare a mixture of tooth powder, ammonia, water and soda. Mix all ingredients equally.

Everyday appliances do not require such careful care: the most common products cope with cleaning grease and dirt, and washing in dishwasher saves energy and time.

Lemon juice will be your best friend in the fight against heavy pollution, and potato broth will help restore the tarnished alloy to its former shine. So the devices will last a long time and will not lose their original appearance, continuing to delight their owners.

Kinds

In matters of serving, the golden rule remains unchanged, which was already mentioned above: there should not be anything superfluous on the table. You don't need a fish fork for scrambled eggs, and you can't eat beef stroganoff with a dessert spoon. One of the functions of serving is to rationalize the place on the table and create convenience for the diner.

When everything is beautiful at the dining place, then you want to enjoy the food more.

For 2 and 4 persons

The most easily repeatable serving option. We are guided by and fix the basic rule: on the table there is only what you really have to use at this meal and what you cannot do without. The rest must be removed. This, of course, does not apply to table decorations. The main requirement for them is relevance and style.

Serving for two suggests that the atmosphere is likely to be informal, so you can do without strict adherence to all the requirements for a set table. Enough to have required amount plates (which, again, depends on the proposed menu), cutlery and glasses.

At the same time, it is important to take into account the shape of the table: for gatherings for two, a square or round table so that the distance between persons is not too large, but at the same time sufficient for a casual conversation.

The main thing is to withstand and maintain the mood with a successful and appropriate serving. What exactly it will be: friendly, romantic, light or playful, only two people can decide.

For table setting for the fourth, you should follow all the same rules. And here again, the genre of the set table is dictated by the relationship and the reason for the gathering. Friendly meetings do not require strict adherence to the rules, rather, it will even prevent the prevailing spirit of carelessness from doing its job and helping to relax in a pleasant warm company. On the contrary, in business meetings it is better to focus on the canons of etiquette: this will help constructive conversation and focus on small details.

The table can be anything, but at the same time it is spacious enough so that each of the guests has enough space and no one intrudes with his elbow into someone else's living space.

For breakfast

In the morning, each of us, without noticing it, makes a mini-table setting: he takes out cups, mugs, plates, does everything for his convenience. However, there are certain rules that help, among other things, to optimize breakfast time.

During the morning meal, the plate of food is set in the center. On the left is a fork and spoon, on the right is a knife. Here everything follows the golden rule of serving.

The coffee cup is placed in the right corner of the main dish. On the left, as always, there is a small plate for butter, bread and other additional goodies.

For dinner

Variants are already appearing in the dinner serving: someone's lunch consists of the first, second and third courses, and someone is content with one dish.

The place of mugs and cups is taken by a glass for water and a glass for wine. Dishes for drinks are still in the same place as always - to the right and above the main dish.

Deep plates are placed on serving, large and flat. On the left, small but important plates for bread take their place of honor.

For dinner

As a rule, dinner is the most luxurious and satisfying meal of the whole day. All things are done, there is no need to rush anywhere, and therefore you can relax in a pleasant company of friends or yourself. And the serving changes with the time of day.

Now there are more glasses and glasses in front of the guest - for an aperitif. More cutlery appears, they are arranged in a classic sequence. Otherwise, the rules do not change: forks - on the left, knives - on the right, the farther from the dish - the sooner the device will be needed.

What to cover for the holiday?

Special events require additional sections in the menu and appropriate decoration. So, on the table there may be a real track of salads or sweet treats, taking up too much space at the main table. And in serving such dishes there are subtleties that deserve attention.

Palette

color scheme reason dictates.

• For a children's holiday a bright, joyful and cheerful serving will be appropriate. For this purpose, disposable multi-colored dishes are perfect - both safe and warming the soul for peace of mind for your favorite service.
• For decorating an adult dessert table there are no special recommendations: it all depends on the wishes of the heroes of the occasion and the occasion of the holiday. The main thing is that if the party is themed, then the decoration elements must necessarily correspond to this theme and be recognizable.

It is very important not to overdo it and not turn an elegant colorful table into a vulgar bad taste. To do this, you should carefully consider the choice of special decorations and the background of the table: this plays an important role in shaping the whole image. Even seemingly irrelevant items can be used in the design: books, mirrors, floral decorations, photo albums - all this will serve as additional entertainment for guests when the bulk of the treats are eaten.

Sometimes serving a sweet table implies multi-level beautiful cakes. Often they can be seen (and tried) at weddings, anniversaries, birthdays. The design of such an important attribute of the holiday as a huge cake is in the first place in serving a sweet table.

The main thing here is a well-thought-out composition. You need to decide whether it will be hooligan asymmetrical or perfectly adjusted, how many levels and what elements should be included in it for a more effective image of the dessert corner.

You can play not only with the vertical, but also with the horizontal and turn the very surface of the table into a pattern or pattern. There are a lot of variations, and the only red light here can only show a precise sense of proportion and style.

Menu

For sweet tooth treats should be varied. Some of the guests may love marmalade and hate dark chocolate, while the other is exactly the opposite. The task of the owner is to please everyone, so you need to prepare more different sweets.

The main sweet dish is cake. The rest of the sweets play a secondary role, but are necessary for tea drinking. It is important to remember that all sweets should be portioned, but at the same time there should be enough for everyone.

The sweet table is significantly different from the main one. It's a common misconception that it's only for kids, so you can make it super bright. However, this is not the case at all - for many adults with a sweet tooth, the sweet table is perhaps the most important at the event.

Whether it will be a children's party or an adult anniversary, the design of the sweet table should be consistent with the stated purpose. The number and variety of desserts also affects the choice of furniture. At the same time, you need to immediately assess the scale of the treats and distribute the load - not so much the physical heaviness of kilograms of sweets, but their uniform distribution over the surface of the table: everything should be done in style and taste and cause not only appetite and bouts of greedy desire in the sweet tooth, but also admiration for talent host of the evening.

Snacks are the first thing to go. Guests whet the appetite light tasty and simple meals. There are cold dishes for every taste and color, so that each of the guests will find what they like.

Everyone loves salads. Not a single feast is complete without them, and a holiday immediately ceases to be a holiday if there is not at least one such dish among the treats. Therefore, it is worth showing to them Special attention. As a rule, salads are served in large salad bowls, from which guests take a portion on their plate with special devices.

They can be served not only in special containers, but even in other foods: in large lettuce leaves, inside a rolled ham or cheese slice. Stuffed vegetables and filled tartlets look pretty. Such a treat can be artistically laid out on a wide flat dish.

Sausage cuts are usually laid out in several rows. As a rule, it is cut thinly and obliquely, so that on a plate it looks like flat, elongated circles. Often to save space or when there is nowhere to put another plate different varieties meat treats are stacked on one in several rows, but not mixed in any way. Boiled meat or sausage is cut thicker. Decoration with parsley or dill is welcome.

Herring is served in special plates - long, elongated narrow saucers that resemble the herring itself, or other dishes suitable for this. Usually, when serving such an appetizer, they remember the silhouette of the fish and lay out pieces in the likeness of it.

The fish itself as the main dish is served in oval plates. Red fish (salted or smoked) is served cut into thin slices. They are successfully accompanied by a slice of lemon. Very often, fresh herbs act as decoration.

It is not customary to set the table with sprats and canned fish - they are simply inappropriate for such an occasion.

The cheese is either cut into thin slices and laid out on a small plate, or into cubes into which special skewers are stuck so that each guest can take the piece that interests him. Yes, and such a presentation looks more interesting and more convenient in practice - you don’t have to repeatedly unsuccessfully stick a leaf of cheese on four teeth of a fork and blush from your sluggishness.

oysters in in kind served on an ice bed with lemon as a side dish. The oyster fork, frightening from the very beginning of the meal, is on the right. Together with oysters, gray bread or toast, butter are served.

Lobster is served on a large plate. You need to eat it with a fork and a seafood knife, as well as a special needle. It is placed at an acute angle to the fish knife. You need a bowl for washing your fingers.

Serving vegetables is perhaps the easiest step in preparing appetizers. Everything here is very democratic. Small cucumbers and tomatoes are not forbidden to take with your hands. Large ones are served in advance cut into slices (for tomatoes) and circles (cucumbers). They are decorated with a chopped mixture of greens - onions, dill. Onions are perfect for a red-green duet. Chopped vegetables can be drizzled with olive or vegetable oil. Salt and pepper are usually served side by side.

Salty and salted cucumbers served cut to length. They can share one plate of sauerkraut.

How is it done in other countries?

Each country has its own culture, especially table culture. Hence, some features of behavior at the table and differences in the rules and perception of etiquette. What is considered the norm in one country turns into rudeness and disrespect for the owner in the next.

Consider some features of the etiquette of European and Asian countries.

England

A country where etiquette and the rules of decency are absorbed with mother's milk. a huge role traditions play. The British are extremely scrupulous, unlike the Russians, in observing these subtleties and rules - especially in such an important area as table culture.

It is not customary to start a conversation with an unintroduced person, to keep your hands on the table - they should rest on your knees. Shifting the fork and knife from the right to left hand- perfect taboo! The fork from the beginning to the end of the meal should remain in the left hand, and the knife in the right. And no exceptions.

Refusal of tea is tantamount to insulting the hosts. Therefore, it is better to linger a little than to pass for an ill-mannered rude.

Germany

The Germans value their own and other people's time, so being late here is a deep insult to the owner. It is not customary to appear without a gift: you must have a symbolic present like flowers with you. The oldest person present sits down at the table first, and the right to start dinner first is given to the owner of the house. If the reception takes place in a restaurant, then all the guests should definitely wish bon appetit.

Proper table setting, corresponding to the event, occasion and time of day of the feast, will allow guests to feel satisfaction from both the event and the meal itself.

Proper table setting not only emphasizes the delicate taste of the hostess, but also shows her respect for guests and household members.

The table is served taking into account the occasion, menu, theme and time of day. At the same time, the goal of any serving is to provide guests with a comfortable and pleasant pastime and convenient access to all the dishes presented.

Basic rules for table setting with cutlery at home

The first step is to select and lay tablecloth. For rectangular table take a tablecloth 50 - 60 cm longer than the tabletop. If table round or oval- 100 - 110 cm wider than the diameter of the countertop.

Calculate the length of the tablecloth so that its edges are lower bottom surface table by 30 - 50 cm.

For a homemade dinner you will need plain white tablecloth, but other soothing pastel colors will do.

IMPORTANT: It is good if the color and texture of the tablecloth is in harmony with the color and texture of the curtains, upholstery of sofas and armchairs in the room. In any case, the tablecloth should be ironed flawlessly.

When the table is set arrange appliances. First of all - glass and porcelain plates and dishes. After them - knives, spoons, forks and other necessary devices.

The last put glass and crystal glasses, glasses, goblets.

The scheme of the correct sorting of the festive table

Lay out your appliances like this:

• any knives put on the right, so that the cutting part is facing the plate
• tablespoon put also on the right, so that its convex part is at the bottom
• forks after serving the table should be on the left, while their teeth will be directed upwards
• dessert spoon should be behind the plate, its handle is turned to the right

IMPORTANT: When serving cutlery, it is necessary to take into account that they will be used from the outer edge and change items depending on the serving of new dishes. For convenience, objects should be placed at a distance of about 1 cm from each other.

Basic rules for table setting with dishes at home

Plates are placed on the table first, and glasses, piles, glasses are the last.

Arrange the plates in this order:

• medium plate(snack bar) place in such a way that 2.5 - 3 cm remain to the edge of the table.
• Pirozhkovuyu (bread) plate position on the left, leaving about 10 cm.
• If you plan to change dishes, put under the diner dinner plate small size, before laying a napkin under it.

IMPORTANT: Depending on the type of first course, choose a plate for it. If cream soup or broth will be served - take a bowl, if thick soup or borscht - a large deep plate.

wine glass put on the right water glass- on the left, but they must be in one line. Two rows of drinkware are allowed if a grand event is being prepared with big amount variety of food and drinks.

IMPORTANT: Tableware must be prepared in advance. To do this, it is washed, dried, carefully wiped with a towel. The main thing is that the dishes look perfect before serving. Divorces, streaks, cloudy or opaque appearance of it is unacceptable.

Folding napkins for table setting

Napkins- an essential attribute of any feast. No matter how beautifully folded paper or linen napkins are, do not forget that they, first of all, serve for the convenience of guests.

Therefore, any napkin should be located in the most accessible place, and even the most intricate napkin figure should be easy to unfold.

The drawings and videos show how to quickly and beautifully make a flat or three-dimensional figure from a napkin.

IMPORTANT: Volumetric figures from fabric napkins will keep their shape well, and the napkins themselves can be easily washed off dirt if they are starched.

To starch a linen napkin:

• In 0.5 l cold water add 1.5 tbsp. starch and stir until you get a homogeneous solution of a cloudy white color that does not contain lumps.
• Boil 1 liter of water, pour into the prepared solution and mix.
• Cool and strain through cheesecloth.
• Dip clean, dry wipes into the solution and wring out a little.
• Hang the napkins to dry without using clothespins.
• Start ironing between two towels as soon as all the water drains from the napkins.

IMPORTANT: According to the rules of etiquette, beautifully folded napkins should be at solemn feasts. For other events, napkins can simply be placed neatly in a glass or coaster.

Table setting rules for breakfast according to etiquette

To properly set the table for breakfast, follow the following scheme:

• Arrange your dinner plates.
• Set out cups and glasses.
• Place a teaspoon on a saucer.
• Set an egg stand on a snack plate, do not forget about a special spoon.
• On the snack plate, also put a deep plate for porridge.
• Put a coffee pot or tea with a hot drink in the middle of the table.
• Serve sandwiches or croissants on a large flat dish.

IMPORTANT: On a breakfast table, a saucer for jam or honey, a butter dish, a salt shaker and a sugar bowl would be appropriate.

Table setting rules for dinner according to etiquette

There are several options for setting the table for dinner, since the dinner itself can consist of a different number of dishes:

• Place a small plate on a table covered with a tablecloth.
• Place a deep plate on a shallow plate - for the first course.
• Add an appetizer plate if you are serving dishes that cannot be eaten from shared dishes.
• To the left of the plates, place a fork, to the right - a soup spoon and a knife, and the knife should be closer to the plates, and the spoon should be closer to the edge of the table.
• Decorate your dinner plate with beautifully folded napkins.
• In the center of the table, place a salt shaker, vessels with the necessary spices and seasonings.
• Place wine glasses and water glasses on the right and left, respectively.
• Put a bottle with an alcoholic drink on the table in advance uncorked.
• Fresh flowers in the center of the table will decorate and complement even an imperfect table setting.
• Serve the oil in a butter dish.
• First, serve hot in a tureen.

Table setting rules for dinner etiquette

Dinner, whether it is a formal dinner or a quiet family dinner, is always associated with warmth and comfort. Therefore, it is important for the hostess not only to properly set the table, but also to complement the serving with the appropriate details.

• Pick up a tablecloth (suitable with a small pattern).
• Place two small plates one inside the other, and to the left of them put a plate for bread.
• To the left of the plates, place the forks with their teeth up, to the right - the knives with the blades to the plate.
• Place the dishes for alcoholic beverages to the right of the plates, for water - to the left.

IMPORTANT: Table setting for dinner is similar to lunch setting, but differs in the absence of a deep plate and a spoon for the first course. This dish has no place on the table in the evening.

Beautiful festive table setting: rules

Festive table usually they cover not only for members of their family, but also for invited guests.

There are several rules for serving a festive table, following which any hostess will be able to show her ability to meet guests at the highest level:

1. Tablecloth for the festive table should be perfectly clean and ironed. It is advisable to spread a thick cloth on the table under the tablecloth, which will avoid the ringing of dishes in the event of an accidental fall, and also protect the table surface from spilled liquids. However, it is permissible not to cover a table made of expensive wood at all.
2. Crockery and cutlery, which are used for serving, must be from the same set. It is unacceptable to serve a festive table with dishes of different colors and sizes. The cleanliness and brilliance of dishes must be impeccable.
3. How plates and appliances need to be laid out only in the order in which the hostess plans to serve the dishes.
4. Shouldn't be on the table. excess utensils and cutlery. Items "just in case" will not be needed, but only spoil the look of the table.
5. Everything alcoholic drinks are served on the table in pre-opened bottles, but champagne is opened immediately before serving.
6. For each guest, one cloth and several paper sheets should be prepared. napkins.
7. First course the hostess pours the guests into plates from the tureen. Someone from the guests or household can help her serve filled plates. You need to do this by approaching everyone present at the table from the right side.
8. Second course guests themselves put on a plate from a common dish.

IMPORTANT: Common next order serving dishes at the festive table: appetizer, first course, fish dish, meat, sweet dessert and fruit, tea or coffee.

The presence of thematic decor in the center of the festive table will emphasize the efforts of the hostess and give the feast coziness and warmth.

Rules for serving a banquet table

Banquets arranged in honor of some major holiday, such as an anniversary or wedding. The very concept of "banquet table" implies that the event will be held in a specially rented banquet hall, the guests will be served by waiters.

Banquet attributes are:

1. various decorations (balloons, bows, special drapery)
2. entertainment for guests (live music, performances, toastmaster or host of the holiday)

Banquet table should correspond to the situation, occasion and general mood. The main rules for its serving:

• Are used folding tables , which are arranged depending on the number of guests, the features of the hall, the type of service.
• Tables are set white banquet tablecloths, leaving descents from the edges of about 25 cm.
• First of all, arrange small plates. They are arranged in such a way that the distance between adjacent plates is at least 60 cm, but not more than 80 cm, and the distance to the edge of the table does not exceed 1–2 cm. Snack plates are placed on top, and patties on the left.
• On right put knives, facing the blades towards the plates. All appliances located on the right: a table knife, a fish knife, a table spoon, a snack knife.
• To the left of the plate: dining fork, fish fork, two snack forks.
• Dessert fork and knife placed on a plate.
• Also behind the plate are glass, to the right of the wine glass - glasses for stronger drinks.
• Cloth napkins put on plates, after giving them a beautiful look.
• Low flowerpots with natural or artificial flowers placed evenly in the center of the table.
• It can also serve as a table decoration. vases with fruit and grapes.

IMPORTANT: For a banquet table, every little thing is important, so serving takes a very long time.

Table setting rules in a restaurant

The restaurant has two serving options:

1. banquet
2. preliminary (corresponding to the order from the menu) with dosing

The name of the serving "preliminary" speaks for itself - the serving will require addition after the guests choose the dishes and place an order.

Items that must be present on the guest table according to the rules pre-serving:

• table knife, plate, fork
• wine glass
• cloth napkin
• additional accessories (spices, folding menu cards, table number in the form of a plate, ashtray, etc.)

Dessert table setting rules

Dessert time is the end of the main feast. All dessert appliances are served shortly before the dessert itself is served. A fork is placed to the left of the dessert plate, a spoon to the right.

Dessert is served on serving plates. If it is chilled, it can be served in bowls or bowls.

Sweet table setting rules

Sweet table setting does not have fundamental differences. They put a plate, put cutlery in front of it. A deep plate is placed on top of a flat plate - for liquid sweets.

To the right of the plates are wine glasses and glasses. On the shelves you can lay out fruits or various cakes.

Before inviting guests to the table, it is covered with a tablecloth, preferably in soft colors.

A tea cup larger than a coffee cup is placed on a saucer. The spoon is placed on the saucer. A dessert plate is placed to the left of the cup. For sugar, special tongs are used.

Tea table setting rules

The main rules for serving a tea table are the same as the basic serving rules described earlier, however, a few recommendations will help create more cozy environment for guests invited to a tea party:

• The color and style of the tea set should match the color and texture of the tablecloth.
• It is desirable that a composition of fresh flowers be present on the table.
• If a classic Russian tea party is expected, it would be appropriate and at the same time original to serve tea directly from the samovar, which is placed to the left of the hostess of the house or set on a separate table.
• The milkman serves milk for tea. It is advisable to put the milk jug on a plate so as not to accidentally spill its contents on the tablecloth.
• Cake, roll or pie cut into portions. Fruits are placed in vases, sweets - in candy bowls. Berries are laid out on bowls or plates.
• Alcoholic drinks are allowed at the tea table.

IMPORTANT: Tea drinking is a time of laid-back intimate conversations. Even if the tea table setting is not perfect, the positive attitude of the guests and the kind cozy atmosphere will brighten up the evening and make small flaws invisible.

Rules for serving a buffet table

buffet are held at official receptions, corporate holidays, presentations.

The peculiarity of its implementation consists in the fact that many people can attend the event, but not great hall, no special financial costs are required for this.

IMPORTANT: They arrange a buffet in the evening, it lasts a maximum of 2 hours. The purpose of the event is to communicate, make acquaintances. It is considered bad manners to be one of the first to eat and the last to leave the buffet table.

Features of table setting for a buffet table:

• Tables are covered with white tablecloths and arranged in such a way that guests move freely around the hall. For dirty dishes prepare a separate table.
• There are no chairs, as during the buffet table guests themselves come to the tables and choose food.
• Buffet menu - snacks, light salads. From drinks champagne and wine are allowed.
• Wine glasses and stacks of plates are placed at the ends of the table, forks are placed next to the plates in special stands. Guests will take their own dishes.
• The main thing is to leave enough space around the edges of the tables.
• Napkins are placed in holders and spaced evenly.
• Be sure to decorate the tables and the hall with flowers, fruit baskets.
• Water and juice are poured into glasses, alcohol is left in bottles, having previously uncorked them.
• The menu for the buffet table consists of dishes that can be easily put on your plate: canapes, sandwiches and light snacks.

Birthday table setting

Birthday- such a holiday that can be celebrated both in a narrow circle of relatives and closest people, and in a noisy company of friends, buddies and good acquaintances.

Depending on what kind of holiday the birthday person wants to arrange, you should choose the venue, menu, type of service.

• If scheduled quiet family dinner, then either a festive table or a table for dinner is served.
• If the birthday passes in the cafe or a restaurant with a prearranged menu, a banquet table is served.
• Those who decided on their birthday visit a restaurant, but did not pre-book a table and certain dishes, a standard restaurant preliminary serving will wait.

Table setting rules for children in pictures

From childhood, you need to teach the child the basics of etiquette. In adulthood, this knowledge will come in handy more than once. So that when studying the rules of behavior at the table and the basics of serving it, the baby does not have any difficulties, you can conduct classes in a playful way and use special pictures.

Knowing and putting into practice the rules and features of table setting, you can feel confident when inviting guests or setting the table for a family celebration.

Joint feasts for a cozy, beautiful decorated table will bring positive emotions hosts and their guests and, perhaps, such feasts will turn into a good good family tradition.

Video: How to properly set the table?

There are generally accepted rules for table setting, which are not so difficult to learn, and it will be pleasant to surprise and please loved ones. In this article we will talk about table setting at home, consider illustrative examples and diagrams.

There are many types of serving: classic, rustic, Scandinavian and a number of others.

Breakfast

A beautifully laid table can turn breakfast into a small celebration.

Appliances are added and removed depending on the cooked dishes

Start with a tablecloth. It should be clean, ironed and suitable for the interior in style. For breakfast, bright and muted colors are acceptable.

Then the plates are arranged. At a distance of 2.5 cm from the edge of the table, a serving plate is placed, on it - the main plate, and then a deep bowl for porridge or cereal. A dessert plate with a butter knife is placed diagonally to the left, and egg holders on small saucers are placed on it.

The next step is appliances. To the left of the main plate, put a fork with the cloves up, to the right - a knife (with the tip inward), a tablespoon, and then a teaspoon. Dessert devices are placed above the plate, parallel to the edge of the table.

Table setting at home. simple breakfast

Next - cups and glasses. A cup for a hot drink is placed on a saucer and placed diagonally to the right of the main plate. Glasses are placed a little further. Their number is determined as needed. The correct order is a glass for water, juice, then milk.

A coffee pot, a milk jug, sockets with jam and saucers with fruit slices are placed in the center of the table. Granulated sugar is served in a sugar bowl with a special spoon; tongs are placed for refined sugar. Butter dishes, plow bowls and snacks are also placed here.

Finish serving with napkins and decor. Cloth napkins are placed on or next to a snack plate, paper napkins are placed only in napkin holders. Small vases with flowers are placed in the center of the table - they create a special mood.

An unusually laid table will be a pleasant surprise for your household and will certainly not let them miss breakfast.

Dinner

Table setting for dinner involves a plain tablecloth in muted colors or with a soft pattern.

It is reasonable to “bring” several tablecloths in the house: small, for big table, for an outdoor table (veranda), "children's" oilcloth tablecloth

The plates are stacked on top of each other in the following order: serving plate, main plate, snack plate, soup plate (or bowl). A bread plate is placed diagonally to the left.

To the right of the serving plate put a hot knife (point inward), behind it - a tablespoon and soup spoon (convex side down). On the left is a place for a fork (cloves up). If several dishes are served, put 2 or 3 pairs of cutlery. They are placed in accordance with the order of the dishes: closer to the plate - cutlery for the main course, then for salads and appetizers, further from the plate - cutlery for dishes that will be served first (snacks and soups).

A dessert spoon and a fork are placed above the main plate, parallel to the edge of the table, with a gap of 1 cm - a spoon with a handle to the right, a fork to the left. A butter knife is placed on a bread plate, handle to the right, point to the edge of the table. For all dishes that will be served on common plates, tongs are served, for sauces - spoons.

A serving plate is optional for an everyday table. Some serving styles allow for its absence (in the photo, the serving plate is the bottom, pink)

Glasses for wine and water are placed diagonally to the right of the main plate (behind the appliances) in accordance with the order in which drinks are served: closer to the plate - a glass for water, then for an aperitif, for the main drink, at the end - for strong alcohol. A cup for a hot drink is placed a little lower.

Breadbaskets and gravy boats are placed along the edges of the table. A tureen, hot dishes, salad bowls and snacks are placed in the center. Wines are served in bottles (pre-opened), other drinks - in jugs or decanters.

Finish serving for dinner with napkins and flower arrangements in the center of the table.

Table setting at home depends entirely on the menu and the order in which dishes are served. Everyday lunch does not require all the subtleties, just 1 set of cutlery, snack and soup plates and 1-2 glasses.

If you will be serving dishes that need to be eaten with your hands, be sure to provide bowls of water for washing your hands and put enough napkins

It is not necessary to set the table according to the requirements of Michelin restaurants. Stay tuned, choose beautiful dishes, do it the way you like

Dinner

Dinner is served the same way. The table is covered with a well-ironed tablecloth: for a formal dinner, they choose a plain one, for a family or friendly one - a tablecloth with a pattern or a border around the edges.

You can replace the serving plate with a round mat, which will perform a decorative function

You can turn the glasses upside down if you are setting the table in advance or on fresh air. This is what street restaurants do.

On the serving plate put the main, snack and a plate for a fish dish. Diagonally to the left is a place for a bread and dessert plate (it is served directly with dessert and fruit). For a home dinner in a narrow circle, 1-2 plates are enough, for example, the main one and the diner.

The number of devices is determined by the number of dishes. The order is the same: on the right is a table knife for hot dishes, followed by fish and snack knives. A tablespoon is placed above the main plate (if there is dessert, then the spoon is moved to the right knife, and dessert devices are placed above the plate). Forks are placed on the left: closer to the plate, a hot fork, then a fish and snack fork. All dishes and snacks that are not served in portions are served with tongs and spoons.

In most countries, at official dinners, the following order of changing dishes is adopted: appetizers, soup (broth), fish dish, meat dish, dessert, fruit, coffee. Dishes are changed every 15-20 minutes.

Glasses and glasses for drinks are placed to the right of the main plate in the order in which drinks are served: for water, for an aperitif, for wines, for spirits. The glass for the main drink remains on the table during the entire meal, the rest can be removed when changing dishes.

For everyday dinner and meeting with friends, 1-3 glasses are enough: for water, for wine or beer, for strong alcohol. A beer glass is placed on a stand to protect the tablecloth from beer foam.

Dishes with hot dishes, salads and snacks are placed in the center of the table, and a bread box, gravy boats, jugs and bottles of drinks are placed closer to the edge of the table.

Napkins for dinner can be decorated with special rings or figuredly folded.

Table setting for dinner is completed with a flower arrangement and candles. Candles should be in special candlesticks or on stands

You can go beyond candles, figurines and flowers - make nameplates for each invited guest

Festive table setting

For the festive table, a classic full serving is used.

They pick up an elegant tablecloth, combine several options in contrasting colors, or complement the serving with fabric runners.

For the solemn table setting at home, a festive service is used. On a serving plate put the main, diner, then a fish plate and soup. For cream soup, a deep soup bowl is served, for broth - a bowl. Diagonally to the left is a bread plate, a dessert plate (it is served directly with dessert and fruit).

The number of appliances depends on the menu. Festive, as a rule, includes a complete set: a hot knife, a fish knife, a tablespoon, a snack knife, a soup spoon and an oyster fork (this is the only type of fork that can be placed on the right). Forks are laid out on the left: for hot, for fish and for snacks.

Scheme for serving a gala lunch or dinner. The point of the knives should be directed towards the plate, the forks should be with the teeth up, the spoons with the convex side down

Cutlery is arranged according to following principle: the appliance farthest from the plate is for the first course, the appliance closest to the plate is for the last course

No more than 3 pairs of cutlery for main courses and snacks are placed near the plate. Devices are placed at a distance of 0.5-1 cm from each other. If it is necessary to serve the 4th pair, it is wrapped in a napkin and placed on the edge of the serving plate.

When laying out devices, consider the menu. For example, if there is no fish on the table, there is no need to put a knife for it.

To the right of the main plate, glasses are placed in the order in which the dishes are served. They can be placed in 2 rows, in a semicircle or diagonally in a row. The distance between the glasses is about 1 cm. As a rule, they first put a glass for water, then for champagne, wine, then - glasses for cognac and glasses for other strong alcohol.

Table setting at home involves correct placement hot meals and snacks.

Hot food is served in an appropriate dish (duckling bowl, etc.) and placed in the center of the table. Festive serving necessarily includes a tureen - it is placed to the right of the hostess. Appliances for serving hot dishes are placed on a saucer nearby, wrapped in a cloth napkin.

Then appetizers are arranged: meat is served on round dishes, fish - on oval. Next put salad bowls, bowls, herring and gravy boats. Breadbaskets and seasonings should stand at the edges. If the table is large, they put several pepper pots, gravy boats, etc. Drinks in jugs and decanters are placed along the edges of the table. Alcohol is served in pre-opened bottles. Champagne and some wines are placed in ice buckets.

When serving desserts, large dishes with cakes and pastries, vases of fruit are placed in the center of the table, sugar bowls, milk jars, bowls and sockets are closer to the edges.

At the end, lay out napkins and decorate the table festive decor. It can be flowers, candles, figurines and themed decorations. Seasonal flowers, leaves, fruits, wreaths, Christmas decorations, cones, ribbons, all kinds of figurines and other decorations are used. In solemn occasions, they decorate the backs of chairs and a chandelier above the table. Everything depends on fantasy.

Preparing flower arrangements for table decoration, avoid strongly scented flowers - some guests may be sensitive to scents

Children's table

Serving children's table has its own characteristics. The main thing to focus on is safety, reasonable approach and, of course, beauty.

First of all, decide on the theme of the holiday. Create a beautiful and fabulous atmosphere. Give preference bright colors, use balloons, party hats, corrugated stick figures, ribbons, confetti and other decorations for decoration.

The serving order is the same as for an adult table: you need to start with a tablecloth. It is wiser to use not a tablecloth, but a beautiful oilcloth - it is easier to put it in order after children's pranks. The edges of the oilcloth should be higher than the seats.

Crockery and cutlery should be selected based on the age of the children: for the smallest, paper and plastic tableware, for older children - impact-resistant glass. Cutlery must be safe.

To make children feel comfortable at the table, it is not cluttered with dishes. 1-2 plates are enough: a snack and a deep bowl. Cutlery for children is placed to the right of the plate, but if a knife can be used by age, the table is served according to the standard scheme.

Instead of glasses, use wide, stable glasses, place them closer to the center of the table. Don't forget to stock up on tissues and paper towels.

Since children cannot sit at the table for a long time and will “bite”, it is better to serve snacks, cuts, canapes and tartlets. For hot dishes, you can cook baked potatoes, nuggets, spring rolls, mini sandwiches and other similar dishes. For serving, use multi-tiered coasters, dishes and deep bowls.

Involve the whole family in the table setting and create beautiful decorations together. This will make the holiday unforgettable and give a lot of vivid impressions.

Despite the complexity, table setting at home can be a pleasant and creative process, if not only diligence and patience are invested in this activity, but also ingenuity and imagination are shown.

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She graduated from the author's physical and mathematical lyceum and art school. Graduated economic Education in the direction of "innovation management". Freelancer. Married, actively travels. He is interested in Buddhist philosophy, enjoys transsurfing and loves Mediterranean cuisine.

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