Over the last couple of decades, one thing that has fallen somewhat out of favour is the idea of sitting down to eat a meal together in a more formal manner. As such, the art of setting the table correctly for more formal dining is something that not everyone is familiar with.
If you are looking to host a formal dinner and have the tableware and cutlery but are not certain exactly how to set the table correctly then read on, as we take a look at how it should be done to allow for correct dining etiquette.
Dressing the table
Setting the table begins with the table itself, and when it comes to formal dining, a crisp linen table cloth is essential, as are napkins, either linen or cotton. You should make sure that your tablecloth is crease-free and hangs to around a foot under the top of the table. Napkins can either be folded and placed to the left of the plate under the forks, or folded in half and placed on the plate.
Tableware
Before you can add you cutlery to the table, you will need to place some of your tableware down as this will determine the positioning for the cutlery and help you create a more uniform look for your table. Provide each guest with a side plate, which is placed to the top left of each setting. A dinner plate should sit in the centre of each place setting.
The placement of your glassware is also important, and for a formal table, this means more than one glass. These should be placed in the following order: water glass closest to the plate, then red wine glass and finally, white wine glass.
Tableware and cutlery not to include on your formal table
Whilst there is a possibility you may serve tea or coffee after your meal, cups and saucers, where needed, should not be placed on the table until the end of the meal. Teaspoons should also be kept off the table until this point.
Cheese knives should only be placed on the table when or if you choose to serve a cheese course.
Cutlery
There are a number of items of cutlery that should be used on a formal table, with each course that is being served requiring fresh cutlery. Placement of cutlery should be to both sides of the plate, evenly spaced and at a measurement of around one to two inches from the edge of the table itself.
Forks are placed to the left of the plate, in the order they will be used working from the outside in, and with the tines facing upwards.
Knives are placed to the right of the plate, again in the order they will be needed working from the outside inwards. The cutting edge of the knife should face the plate.
Soup spoon, if you are serving soup then the soup spoon should be placed on the right of the knives.
Butter knife, each guest should be provided with their own butter knife, and these should be placed horizontally on the side plate with the cutting edge facing to the left.
Desert cutlery, consisting of a spoon and small fork, these should be placed above the plate. The spoon the furthest from the plate, pointing left whilst the tines of the fork should point to the right.
If you are serving any specialist courses such as a fish course, a pastry course or a palate cleanser then remember you will need the appropriate cutlery for these courses as well and they should be placed to the left and right of the plate in order of use.
