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.

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.

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.

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.

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.

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.

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!

There really is an art to throwing a great party — whether it’s a small intimate dinner-thing at your dining room table or a reception for 300 of your closest friends.   So, here’s the next golden rule:

It’s always about hospitality

I do acknowledge that there are far more important things going on in the world than worrying about how to set a table.   I also freely admit that knowing the in’s and out’s of how to throw a great party does not make me a candidate for the next Nobel Peace Prize.

But, honestly, if you’re going to go to all the trouble of getting things together for a dinner party or a reception, don’t you think you should go to the trouble of doing it right?  I’m a huge fan of getting the details right.  It truly is what sets a great party apart from a mediocre one!

Part 1:  The Size of the Dinner Table

One of the biggest (and most annoying) mistakes people make is to place too many people at their tables.  I can’t measure your dining room table, but I can step right up on my soapbox about how many people should be seated at the standard size dinner tables used at receptions.

No matter who tells you otherwise, it is not a good idea to seat 10 people at a 60” table or 12 people at a 72” table.  Why?  Because it’s really uncomfortable and has the personal touch of an annual meeting of an insurance company.  When you’re serving your friends and family, here is your rule of thumb:  about 2’ per person (a little less is okay, but don’t fudge too much).  Most of the time, for receptions, you will be dealing with square or round tables with the following dimensions:

A 60” table has a diameter of about 188.5” ÷ 2’ (24”) = 7.8 people

A 72” table has the diameter of about 226” ÷ 24” = 9.5 people

So, for the comfort of your guests, 60” tables should seat only 8 people and 72” tables should seat only 10 guests.  (Don’t worry about the fractions, it’s not an exact science).

Rectangular tables come in lengths from 6′ to 10′ or 12′.   The same 2′ per guest applies.   But the widths of all rectangular tables are not equal — make sure the width of your table is at least 36″ if  you plan to have anything placed down the middle of the table.

If you need some backup on this, here’s why it works best this way:

The widths of most reception chairs are about 17”

Most dinner plates are between 10-12” in diameter

Most chargers are between 11-14” in diameter

Silverware takes up between 4-6 inches on each side of your plate

You want a comfortable amount of room between each guest’s silverware and glasses

You want your guests to be able to move their chairs to and from the table comfortably

12 people at one table (at a reception) does not equal a personal dinner setting (unless it’s a long family tables)

Photo by Mike Kehr

This is how your table should look if your guests are having a great time and they have enough room to move around:

If you’re having a dinner party, be realistic about the number of people who can fit comfortably sit at your table – whether your having food placed on your table or not. It’s easier to bring in tables than it is to serve between crowded guests.

Part 2 will make it easy to set a great table.

We’ve got something old, something new, something gorgeous and something blue for this month’s fantasy party!  We invite you to join us at this fun and elegant cocktail party where the colors of sapphire, orange and gold bring to life a festive October Color Story.

The venue for this month’s story is the reflecting pool on the grounds of the lush, glorious and historic Winterthur Museum and Country Estate nestled in the heart of Delaware’s beautiful Brandywine Valley in Winterthur, Delaware.

Photographer Marie Labbancz works wonders with her camera to bring you these breathtaking shots!

As you can see, the bar takes center stage at this sophisticated and extraordinary party!

We created a double-level bar draped in a rich krinkle sapphire blue taffeta. On the lower level of the bar, we used a beautiful Obi Belt made of luxurious orange and gold silk for a runner.  On top of this fantastic runner we placed beautiful florals by Beautiful Blooms created from drop dead blue roses inside gold cube vases, along with square votives.

We draped our side cocktail table with gorgeous orange linen with gold accents.   The arrangement on the table consisted of a dome vase with blue stones and orange callas.

What’s a party without fun signature drinks in carefully chosen tinted glassware.

And check out the gorgeous dresses our models are wearing – all provided by Gabriella New York Bridal Salon!

Forget the little black dress! Angel Sanchez is the designer of this amazing little white cocktail dress worn by our host model! Douglas Hannant designed the purple cocktail dress that our guest wears.

Claudia Seyler of Claudia Seyler Hair and Makeup gave our model a romantically styled 60’s type hairstyle reflecting the style of that incredibly chic cocktail dress!

Next up:  our November story – a stunning and romantic ceremony set in silver, purples and grey.

Okay, I don’t really mean that.   Especially since we’re lucky enough to be a block away from Brown Betty — creators of the the best cupcakes in the entire world!   One could never burn out on their cupcakes!

BUT, if you want to see what alternatives there are to cupcakes — take a look at these amazing dessert delights (churros, croissants (chocolate and otherwise), brioche and eclairs) – if this doesn’t inspire you to think outside the cake pan, nothing will!

These stunning eclairs are from Fauchon - a chic French Patisserie from where you can order these gorgeous morsels.

 

    

If you’re having an event with a Latin flair – look at the amazing delights — they’re dessert churros from Xooro (pronounced Sure-oh) — so yum!

 

Then again, there’s Patisserie Claude in the West Village in New York (187 W. 4th St., near Barrow St.).  The desserts there are so good it’s hard to believe it’s really possible!  Croissants,  brioche – simple things done extraordinarily well.   It would be well worth a trip to NYC to grab enough for the most amazing brunch or rehearsal dinner, dinner parties  or any other smaller gathering.   Your guests will never forget you!