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Napkin in the middle, many ways of folding.
to the right Knives, Left Forks, Above napkin desert fork facing right, above that desert spoon facing the other way, above that saucer and the cup
Edit, if theres soup, the spoon goes to the right of knives. If there is a sideplate it goes to the left of forks along with a butter knife on the right side of the plate.
Edit 2, uhh forgot about glasses. Water glass goes right above the knives, wine glass is gonna be on 45* angle from the water glass, so lets say 1 glass left of water glass, and 1 glass up. If there is champagne, put the cham glass right above the water glass (therefore making a triangle with 3 glasses) hope thats it lol...
Kinda sums up what i was trying to say, except more glasses and no napkin in the middle, instead soup bowls. Up to you which style you like or depending on the event.
Napkin in the middle, many ways of folding.
to the right Knives, Left Forks, Above napkin desert fork facing right, above that desert spoon facing the other way, above that saucer and the cup
Edit, if theres soup, the spoon goes to the right of knives. If there is a sideplate it goes to the left of forks along with a butter knife on the right side of the plate.
Edit 2, uhh forgot about glasses. Water glass goes right above the knives, wine glass is gonna be on 45* angle from the water glass, so lets say 1 glass left of water glass, and 1 glass up. If there is champagne, put the cham glass right above the water glass (therefore making a triangle with 3 glasses) hope thats it lol...
The tiny fork to the very right shows there will be a seafood appetizer. The spoon next to it shows there will be a soup course. The outside fork is the salad fork and the inside fork is the entree fork. You work inward. There will be no coffee or there would be a coffee spoon between the soup spoon and the knife.
The spoon and fork above the place setting are always dessert utensils. Don't mess with them during dinner.
The key is you always work inward...glasses as well. The plates/bowl are stacked as soup then salad then entree. The bread plate/knife should always be upper left (bmw as she espouses so you don't inadvertently use your neighbor's bread plate
Watch the vid.
/thread
Last edited by surfcity40; 09-27-2009 at 09:27 PM.
Basically, from left to right, appetizer plate, then two forks, then napkin in middle, then knife with blade facing inwards, then spoon. Glass right above knife.
Easy as pie
To fold the napkin:
1) fold a square napkin into triangle with the base of the triangle on bottom
2) fold the two bottom corners to the top
3) flip the napkin "upside down so that the crease is on the bottom now
4) fold bottom of the now "diamond" shaped napkin to the top
5) now you should be able to pick it up from the bottom part and have a stable napkin
I hope I explained it well enough. GL
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Last edited by M3ANMACHINE; 09-28-2009 at 12:08 AM.
Basically, from left to right, appetizer plate, then two forks, then napkin in middle, then knife with blade facing inwards, then spoon. Glass right above knife. Easy as pie
Yeah, it essentially follows the order in which you would use the utensils when you're eating a full course dinner. That helps me remember how to set most of the things on the table. When eating, you start from the outside and work your way in.
Something to be said for a properly set dinner table. Once of those skills most don't have but it's usually noticed immediately but the guests.
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get fast food utensils. most places have everything you need (except for the cup) in one little convenient package. The best part about them is that theyre free and disposable!
oh and I forgot to mention that some of them even include salt and pepper!
phreak... it really depends on what you are serving and how many courses if more than one.
there are to many variables for one answer with knowing what you are serving.
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The market can stay irrational longer than you can stay solvent. -John Maynard Keynes
1) like this pic
you set the table for everything that is going to be needed throughout the meal.
2) you set the table only for what is being served. for example if the first course is soup there is only a spoon. obviously there is a napkin, water glass, and wine glass (is wine is being served) and a bread plate and butter knife is bread is being served.
then once the the soup is cleared you set for the next course.
i perfer #2. it is very minimalist and keeps the table neat and uncluttered.
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Only when you have lost everything can you truly accomplish anything.
The market can stay irrational longer than you can stay solvent. -John Maynard Keynes
How to properly set a table?
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