In Part 1, we talked about the tables where your guests are seated. Now, it’s on to place settings.
Setting a table is a simple matter of logic and symmetry. You’ll see.
Photo by Marie Labbancz
First, let’s do a rundown of the elements that make up a table setting
PLATES
Charger (or “lay plate” or “service place”)
A charger is optional, but it is usually a terrific addition to the décor and function of service of your dinner– the bottom edge is aligned with the edge of the table. It allows you to remove and replace salad and entrée plates while leaving an attractive plate at your setting.
Photo by Maggie Wallace Cullen
Dinner plate or luncheon plate
The large entrée plate is placed in the center of the charger. If there is no charger, then the bottom of this plate should be placed about an inch above the edge of the table.
Photo by Marie Labbancz
Photo by Marie Labbancz
Salad plate
This really all depends on whether you’re having a sit down dinner at home or a large reception. and whether you want salad served after guests sit down. When you serve the salad you can remove the dinner plate and replace it with the salad plate with the salad already placed.
Dessert plate
I’m really not a huge fan of a lot of plates at the table when people sit down. For dessert. I think it’s better to remove all of the plates (except for the cup and saucer) and place the dessert plate (and spoon and/or fork) when it’s time for dessert.
Photo by Sarah DiCicco
Cups and saucers
Again, I think these should be left off the table until you’re ready to serve coffee and tea after the entrée (usually with dessert). Cluttering up a table is never a good idea.
Bread and butter plates
I love these little plates. I often like to do something unusual with them as an accent to the table. Usually placed above the dinner fork (the top left of the charger), they are use to separate bread and butter from the other foods on the salad or dinner plate. I really don’t like having the actual bread and butter sitting at each place setting when your guests arrive in the room. Although purist North American formal at-home dining etiquette removes the bread completely (way to formalistic for me!), I believe the more lovely way to provide bread and butter to your guests is to have it served once your guests have taken their seats. This is especially true at a large reception where you have worked so hard to plan a meticulous and beautiful look on your table – without bread and pats of butter (don’t get me started on those shaped patties of butter) impeding your beautiful tablescape.
Photo by Michael Branscom
Photo by Amanda Kraft
GLASSWARE
So, there are a myriad of types of glassware, but, for the sake of yourself and your guests (and to minimize clutter on the table), keep it to these simple three types of glassware: water, wine and champagne (if serving champagne at the table). Drinking glasses of any kind are placed the top right of the charger or dinner plate, above the knives and spoons.
Photo by Amy Deputy
Photo by Marie Labbancz
Water goblets are the largest glasses (can also be used for ice tea, unless you want to use Tom Collins glasses). Red wine glasses then white wine glasses follow, and finally, the champagne flutes. The water goblet is placed directly above the knives. Smaller glasses are placed in front. See the diagram below.
Depending upon the kind of party you’re having, you can, of course, use whatever glassware suits your party best. You can also include a dessert drink glass if you’re serving sherry after the meal, but again, I feel that it is better to place that glassware after the dinner service has been removed.
FLATWARE
Honestly, there’s nothing particularly interesting about flatware — it’s just about placement.
Forks go on the left, knives on the right (and, usually, spoons). After that, logic takes over. what you use first goes on the outside – so, the salad fork is to the outside of the dinner fork; the soup spoon goes outside of the dinner knife. After that, it’s just a matter of symmetry,
I’ve always liked waiting until dessert is served for the dessert spoons to come out, but sometimes, it’s just not practical. In that case, placing the dessert spoon above the plates is fine.
Oh, and the knife blade faces the plate.
Here’s a diagram for you:
A: Salad fork
B: Dinner fork
C: Charger
D: Napkin (which can go onto the center of the plate or, if you have a salad plate or soup bowl, to the left of the plates
E: Dinner Plate
F: Dinner knife (blade facing the plate)
G: Soup Spoon or teaspoon (If you aren’t serving soup, then for the sake of symmetry, you could place a teaspoon in its place, which could, if you choose, be used for the dessert spoon later.
H: Butter knife
I: Bread & butter plate
J: Dessert spoon (if necessary)
K: Water Goblet
L: Red Wine glass
M: White wine glass
N: Champagne flute
Trust me when I tell you that none of the rules are unbreakable. They are much more like guildelines than rules. Sometimes the reality of what’s happening on the table makes it less attractive or functional to change things around a little.
But always remember the Golden Rule we started out with in Part I –
It’s always about the hospitality.
So whatever you do, don’t confuse your guests with unnecessary pieces. Keep it simple and lovely and your guests will be thrilled!
There are lots and lots of other things that happen depending upon the types of food you’re serving or the type of food service. This is just the basics of a formal dinner table.
Now relax and have an amazing time!
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