Professional table setting is a real art with many rules. Each serving depends on the menu, time or event about which the meal is going. However, there are several simple rules that are followed almost always and everywhere.
- - tablecloths;
- - dishes;
- - cutlery;
- - glass or crystal dishes;
- - napkins;
- - devices for spices;
- - flower vases.
Set tables in the evening: first, cover the table with a tablecloth. The longitudinal and transverse folds of the tablecloth should be located strictly in the center of the table, the ends should hang evenly by 25-35 cm on all sides. The corners of the tablecloth fall flat on the table legs, covering them. Cover the side tables with tablecloths or napkins.
Arrange the plates: place the snack plate strictly opposite each chair so that the distance between the edge of the table and the edge of the plate is 2 cm (the logo on the plate is on the side opposite from the edge of the table). To the left of the snack plate, at the same distance from the edge of the table, place a pie plate. Each seat is provided with 60 cm for a regular lunch and 80 - 100 cm for a banquet service.
Lay out the cutlery: first inspect and wipe thoroughly, polish with a napkin to a shine. Put the cutlery on a tray covered with a napkin, then put the knives (table, fish, snack) to the right of the snack plate, turning the knife blades towards the plate, also put a tablespoon on the right if the first course is included in the lunch. Place the spoon with the concave side up, between the snack bar and the fish knife.
Place the forks to the left of the plate, prongs up, in the following order: the dining room by the plate, then the fish and snack bar outside. Maintain the distance between the devices and between the plate and the devices at least 0.5 cm. The distance between the ends of the handles of the devices and the edge of the table is the same as to the edge of the plate - 2 cm (lay all the devices parallel to each other, perpendicular to the edge of the table).
Put dessert utensils on the table: they are laid out behind a plate, a knife, a fork and a dessert spoon are included in the dessert utensil. Place the fork with the handle to the left (behind the plate, parallel to the edge of the table), the knife and spoon with the handles to the right.
Arrange glassware on the table: place a glass for soft drinks behind the plate in its center (or slightly to the right, at the level of the table knife). Place glasses and glasses to the right of the glass and at an angle of 45 degrees to the edge of the table. Glasses and glasses are placed from right to left and obliquely to the edge of the table in the following sequence: vodka glass (for appetizers), Madeira glass (for first courses), Rhine wine glass (for fish dishes), lafite glass (for hot meat dishes), champagne glass (for dessert).
Use linen, beautifully folded napkins for ceremonial meals. Fold the napkin and place it on a plate. On less solemn occasions, for mass service, lay out ten paper napkins at the rate of one napkin holder for 4-6 people.
Arrange the spice shaker: place the salt and pepper shakers on the central axis of the table, and in the case of a banquet - opposite the pie plate, through the device (salt shaker on the left, pepper shaker on the right). Arrange flower vases in the center of the table.