How to serve at home. General table setting rules: cutlery and crockery. How to properly place cutlery on the table

Lunches, friendly dinners and just tea parties with friends - so you want to do everything right and beautiful, so that everyone is comfortable, so that
the time spent was truly enjoyable for everyone. But surprising guests with culinary talent or entertaining with an interesting conversation is far from everything.
No matter how tasty and original the treats are, it is important to serve them correctly, to present them in accordance with the rules and etiquette. Perhaps for some it seems like an unimportant "tribute to tradition", but think about it, this "science" of table setting is more than one hundred years old.

The art of table setting has been formed for thousands of years, improving with each new generation. It represents a multifaceted and interesting feast culture. Just think how many peoples and nationalities are on our Earth! Each and every one of them has not only their own cuisine and their own way of life, but also their own principles of serving dishes and table setting rules. This science can be studied endlessly, without ceasing to be surprised and look for something new.

Of course, today we will not be able to cover the entire scope of existing traditions and features, but “open the door” to this interesting world and to give some answers to the question of how to set the table, it is quite possible now. I offer you a few rules of the generally accepted, "European" table setting, used in many countries, including Russia.

Simple secrets of table setting, which we sometimes tend to forget

Firstly, I want to clarify right away that the decision on how to set the table is made by each hostess independently. There are many options that meet the basic rules. The main thing to remember is that this "art" is more dependent on the taste and wishes of the person setting the table. It doesn't have to be about financial possibilities. Believe me, a simple tablecloth with paper napkins can look very beautiful and sophisticated.

When setting the table, try to take into account the number and type of dishes, take care of the availability in advance necessary utensils, cutlery and other items. For example, if there are dishes on the menu that you need to eat with your hands, stock up on enough napkins or prepare a bowl for washing your hands.

When setting the table, be guided by the circle of guests (close friends, colleagues, relatives with children, etc.). It is necessary to provide comfortable conditions for each of the guests. If you plan to have small children at the table, most likely you will need to replace the fork and knife with a tablespoon or dessert spoon.

It is important that the table setting matches the type and occasion of the feast.
If it's a business or formal dinner (such as an introduction dinner), it's best to stick to a more subdued, neutral style. If only friends and close people are among those invited, the serving may be more free, using additional table decorations and other things.
It is also important to remember that all elements of the table setting should be combined not only with each other, but also organically fit into the overall interior of the room. Classics are transparent glass goblets and white plates, which are universal for almost any table, if there are none, then try to choose the most suitable service from the available ones.

The main “favorites” of table setting, as already partially mentioned earlier, are: tablecloth, napkins, crockery, cutlery and various decoration items. In order to correctly and quickly arrange the numerous items involved in setting the table, a certain sequence of actions is provided, guided by it, we will try to set the table.

Answering the question "how
set the table", it would be appropriate to say about the tablecloth

Naturally, before covering festive table dishes and cutlery, it must be covered with a tablecloth. Today in stores you can find plastic and oilcloth tablecloths. different colors and drawings. They are certainly beautiful, but more suitable for everyday use.

A linen (fabric) tablecloth is considered truly festive and “homemade”. It can be colored, plain or with a pattern around the edges. Her choice depends on the type of feast, the color of the dishes used, the general interior of the room. Ideally, it should go well with curtains and furniture upholstery (if there is one in the room).

The best option a tablecloth with a plain, preferably light, central part is considered. Bright and colorful canvases can not only distract from dishes, but also quickly tire due to the saturation of colors and the contrast of the pattern. If you decide to use a dark-colored tablecloth, try to match it with light-colored dishes, this will make the appearance of the table more harmonious and pleasant.

And, the main thing. Whatever tablecloth is preferred, it must be spotlessly clean and well ironed. If you are afraid for its quality and appearance, in some cases the tablecloth can be covered with a thin transparent oilcloth or a beautiful matching napkin unfolded under each plate.

Crockery and cutlery

After setting the table with a tablecloth, arrange plates, glasses and cutlery. At the same time, it is recommended not only to wash and wipe them thoroughly, but also, if possible, polish them to a shine. Multi-layer paper napkins or stiff cotton towels that do not leave lint work well for this.

On the eve of the feast, do not be too lazy to clean the cutlery, they should not have streaks and water stains. Moreover, this is not acceptable in the case of glassware for drinking: wine glasses, glasses, glasses and glasses must be perfectly transparent, which is easy to check by light.
After bringing the serving items to the required state, we begin to arrange them:

1. a snack plate (medium-sized plate) is located at a distance of about 2 cm from the edge of the table strictly opposite each chair;
2. to the left of the snack plate (at a distance of 5-15 cm) a bread plate (pie) is placed. However, in a home, even a festive, feast, it is rarely used;
3. in case several dishes are provided, a small dining room is placed under the snack plate.

During the meal, a timely change of plates is provided, in accordance with the dishes served.

Next, we move on to cutlery. A knife and a tablespoon are always placed with right side, plug - on the left. The dessert spoon is placed behind the plate, with the handle to the right. At the same time, it must be borne in mind that, according to the rules, a person begins to use the devices lying at the outer edge, then, as the dishes change, he takes the devices towards the plate. The distance between adjacent appliances, as well as between appliances and a plate, should be 0.5 - 1 cm.

Wine glasses, glasses, glasses, etc., are also calculated for only one type of drink. The wine glass is placed on the right, the water glass on the left. More often they are displayed in one line, but it is not customary to display more than three items in a row. When the table is fully set, items for drinks are placed in two rows.

Napkins

About how to set the table with napkins, or rather how to serve napkins - a special conversation. Someday it is necessary to devote a separate article to him, to talk about

addition options and the possibilities of decorating the table with them. Now let's talk about some basic rules.

This important serving attribute is used at all feasts without exception. For important festive celebrations, linen (linen, cotton) napkins are more often used, sometimes they can be replaced with paper ones. A folded napkin is placed on each guest's snack plate. If paper napkins are used, they can be placed under the right edge of the plate.

Arrangement of devices with spices

Appliances with spices are placed at the end of the serving. They are installed in the middle of the table on special stands. Salt and pepper must be required; mustard, table vinegar, vegetable and other seasonings - as needed (in accordance with the menu).

How to lay a festive table and
everyday with jewelry

The main decoration of any table is, of course, flowers. They are pleasing to the eye and pleasant to almost everyone. But, at the same time, using them for serving, try to take into account a few nuances:

1. Most importantly, make sure that none of the invited guests are allergic to this type of plant.
2. Do not use flowers with a strong smell for a table bouquet. Mixed with the aroma of dishes, it can become cloying and produce an undesirable effect.
3. Place the vase at an appropriate distance from dishes and cutlery so that pollen or accidentally fallen petals cannot get into the food.

In addition to flowers, figurines, various figurines and souvenirs are also used to decorate the table. So, if any holiday or family celebration served as a reason for the feast, you can use the appropriate paraphernalia to decorate the table.

For example, at Christmas or New Year make beautiful composition from candles, tinsel, Christmas decorations or souvenirs (observing safety measures when lighting candles); for a wedding celebration, use small figurines of doves, figurines of the bride and groom, flowers; in the preparation of youth or children's day birth - focus on bright colors, for children - pick up images of your favorite characters; decorating the table for colleagues for a professional holiday, good decision will be the use of small items associated with professional activity etc. The main thing, remember, in everything a reasonable measure is important.

And yet, whatever decoration you choose, be it a flower bouquet or a figurine, it should be such a height that all guests can freely see each other.

A few words about etiquette
Try to create comfortable conditions for each of the invitees. Remember what the hostess can offer guests certain places or let them choose their own.
A sign of the end of the feast can be a used linen napkin left by the hostess on the table. Otherwise, even when temporarily leaving the table, both guests and hosts in no case put a napkin on the table (only on a chair).
When inviting guests, the hostess should make sure that the menu contains dishes for all guests. If for some reason the guest does not eat any food, it is important to notice this in time and, without focusing attention, offer him an appropriate replacement.

Happy feasts to you and happy Holidays in the circle of family, friends and relatives!

Tatiana Raduga

The ancient art of decorating a solemn feast, arranging dishes for a dinner party or a family celebration, the ability to cover it beautifully, serve it festively is called table setting. It is based on a set of well-established rules, customs, including the order of laying out cutlery and serving dishes, recommendations for choosing jewelry, stylish elements decor to create an exquisite appearance. How to decorate a table for guests or husband?

What is table setting

The correct arrangement of plates, salad bowls and dishes, as well as the layout of cutlery, napkins and other trifles necessary during the meal - all this is serving. It also includes the choice of tablecloths, napkins and other decorative elements. Serving is of three types: preliminary, banquet and "Bistro". How they differ and what are the features of the procedure - all this is interesting to know not only for the regulars of restaurants, but also for ordinary housewives, because then their celebrations will be decorated in an interesting way.

Serving types

The first variety is the simplest. A served table with it involves a partial arrangement of dishes and cutlery for serving dishes that are first on the menu. At the same time, in the process of changing dishes, the entire set of dishes is replaced. Pre-serving includes:

table-knife;
fork;
a teaspoon;
pie plate;
objects placed in the center (flowers, candlestick, porcelain figurines);
glass for red wine;
wine glass;
salt shaker, pepper shaker;
a napkin made of fabric without a pattern.

Banquet serving is a one-time arrangement of plates, cutlery and decorative elements. Devices that are used in this type of serving:

snack utensils (knife, fork);
soup spoon;
pepper box;
bread plate;
fish utensils;
a plate for pies or other pastries;
dessert spoon;
soup plate;
butter knife;
saucer (oval or round);
glassware;
cloth or silk napkins (rectangular or square).

"Bistro" is a simple arrangement for informal, non-formal occasions, a modern everyday option for lunch or breakfast. It is used in restaurants, hotels, hostels, self-service canteens and barbecues, establishments where they serve their own staff. Appliances, their location depend on the specific menu, the style of the institution, the average cost of the dish. It is necessary to cover the countertop with fabric white tablecloths, to serve paper napkins.

Table setting rules

Table decoration, especially festive, both in restaurants and cafes, and at home, should be carried out in accordance with generally accepted standards. Proper table setting sets the tone for the holiday. If you make a mistake when choosing dishes, you can ruin a gala dinner on the occasion of an event or an important business lunch. According to etiquette, certain napkins, glasses should be used - the choice depends on the type of meal (festive, for receiving guests, a romantic date).

Tablecloth

The general tone of the event can be set by the tablecloth. For a solemn meal, it should be snow-white; for simpler meals, a cream color or color is allowed. Ivory. Regardless of the event, the matter must be immaculately clean and ironed. Delicate decorative elements are allowed: lace, silk ribbons, perforation. Traditionally, the edges should hang from the edge of the countertop by 25-30 cm. In French and Italian restaurants, touching the edges of the floor is allowed. The material of the tablecloth should be natural: silk or cotton.

Types of plates

There are approximately 35 types of serving plates, but only about 5-6 are used universally. The rules of etiquette stipulate that the plates must be from the same set or at least made in the same style. The number and type of plates served depends on what dishes will be served and how many people are participating in the gala dinner. The main dishes used in restaurants are:

soup;
a plate or bowl for mustard;
herring;
large and small flat plates;
meat dishes;
dessert shallow and deep;
pie.

Cutlery for table setting

To the right of the plate is a soup spoon, immediately behind it on the outer edge is a fork and a knife for a snack (meat), the last one is a tea or coffee spoon. Cutlery for the main course is placed immediately next to the plate, and the dessert spoon is located behind the plate. small knife for butter is located on a patty plate. The cutlery must be polished with boiling water or special means to shine. In some restaurants, a special napkin is placed under the cutlery.

Glasses

Classics are two glasses: for wine and champagne. Other varieties for alcoholic beverages are agreed in advance, if necessary, add dishes for strong alcohol (glasses, glasses for whiskey, liquor). Glasses are arranged in this order: for red wine, for white wine, for champagne, and then dishes for spirits in the order of its serving. In addition, a separate glass (glass) is provided for drinking water or juice, it is placed on the left.

Napkins

If there is a problem of budget table decoration, then serving napkins will help to solve it. Napkins are one of the most important accessories on a festive dining table. There are two main types for serving - fabric and paper:

Cloth napkins are larger, square, made of linen fabric. Designed for kneeling or for decoration.
Paper napkins are used directly during meals, and they should be in the center of the countertop - so that it is convenient to use them. In addition, they should be available to every person sitting at the table. Napkins are placed in a napkin holder or in the form of figures as a decoration. Paper napkins at official receptions and celebrations should be plain, without a pattern.

You can beautifully arrange dishes for lunch or dinner at home. To do this, you need to buy a tablecloth, a set of cutlery and crockery. For home version servings do not have to be all, you should proceed only from your own needs and food preferences. To set the table for one person you need:

tablecloth, napkins (paper or fabric);
deep and flat plates;
table, tea, dessert spoon and fork;
table-knife;
a tea pair (jam outlet), a glass of wine;
water glass.

For dinner

Procedure:

The tablecloth must be spread on the table, put a flat plate, on top of it is deep.
To the right and left you need to put the cutlery for the main course, followed by snack bars.
Put a tea or coffee spoon in front of the plate.
A tea pair or a glass of wine is placed on the top right.
If desired, you can decorate the table with fabric napkins, flowers in vases or candles.

dining table

Recommendations on how to properly set the table for lunch for one person do not differ from those for serving for dinner. With the exception that for dinner the table is not decorated with anything other than napkins or flowers. In addition, instead of a white tablecloth for dinner, you can use special plastic or silicone substrates - they are more practical, they are easily washed from food and spilled drinks.

For guests

During lunch, serving for guests takes place in a similar way, only the number of cutlery and plates on the table changes. Decorations are almost never used, the tablecloth can be replaced with decorative coasters for hot dishes. If dinner is provided for guests, then light snacks and alcohol (wine, liquor) should be served, the coasters should be replaced with a white tablecloth.

For the holiday

Making your own dinner for the holiday is a laborious task, because. many dishes are served at the celebrations, a large number of people are present. For the holiday, the table is decorated with vases with flowers, fruits. At home, you can not follow the rules regarding the arrangement of plates and cutlery, but only use a tablecloth, napkins and make sure that each guest feels comfortable.

Beautiful table setting

Vases with flowers, satin or silk ribbons, porcelain figurines of angels, napkin rings are used as decoration. Creating a festive atmosphere contribute to: air balloons, serpentine, elegant tablecloths. Decorations for serving are selected in accordance with the holiday - a wedding, anniversary or a romantic dinner. Main decorative elements- tablecloth and cloth napkins.

classical

Traditionally, for an ordinary lunch or dinner, the countertop is decorated with flowers or napkin rings. At classic serving the main condition is the impeccable cleanliness of the tablecloth, napkins and cutlery, dishes for spices. To beautifully set the table, but at the same time avoid excessive solemnity, you can pick up napkins of bright saturated colors - such a move will help brighten up a boring meal.

Banquet

Table decoration for a mass banquet - not an easy task. In this case, they try to make all the decorative elements in the same style or color. They are selected according to the type of banquet: anniversary, corporate or other event. More often use bright napkins, fresh or artificial flowers. First of all, the wishes of people ordering a gala dinner are taken into account.

Wedding

When serving a wedding dinner, the emphasis is on places for the newlyweds, which are decorated with symbols of love (hearts, roses, posters with wishes, swans figurines). Places for the newlyweds are marked with separate glasses (decorated or tied with ribbons). A wedding banquet is served with white dishes with a gold or silver border. The tablecloth spreads only snow-white, symbolizing the purity of the feelings of the newlyweds.

Table setting for two

To create a romantic atmosphere, when serving dinner for two, it is customary to use candles, a basket in which fruit, alcohol (wine or champagne) are beautifully folded. The tablecloth is chosen scarlet or white. The dishes are placed opposite each other, but in such a way that the person sitting opposite can be reached without effort by hand. For two, they do not cover a lot of dishes and cutlery, the emphasis here is on romance.

The main problem when decorating a meal on a round tabletop is a small space, so the meal is served only with the necessary cutlery, deep and flat plates, a knife, a fork for the main course, a glass of wine. The rest is served as needed. In the center they put a vase with a bouquet of flowers, a dessert or a bottle of wine, decorated with a red or black napkin.

For a birthday

Table decoration for a birthday implies an emphasis on the solemnity of the event. Serving dishes, competent selection of decorations, including decorating desserts, will help with this. How beautiful to set the table? It all depends on the personality of the birthday person:

Children's birthday table can be decorated using various toys, cardboard or paper cartoon characters.
A young girl or an aged woman traditionally uses fresh flowers, original desserts, vases with exotic fruits, napkins, rosettes, and stylish dishes made of multi-colored glass to decorate a solemn meal.
It is customary for men to decorate a festive lunch or dinner laconically, with the help of beautiful contrasting napkins and tablecloths, while the appliances are classic, the dishes are white.

Serving a festive sweet table

For an event with a lot of sweets or a holiday that involves only the presence of desserts, it is not customary to use decorative elements. Multi-tiered plates, pyramids, special coasters for cake pops or muffins are used. It's better if everything is in one color scheme. If you use additional festive decoration, then the design will turn out to be pockmarked, overly pretentious and tasteless.

Table setting ideas

To surprise family and guests at celebrations or during regular meals, the following serving options can be offered:

Spring. The tabletop is covered with a tablecloth, fresh flowers and herbs are used as decorations. A linen napkin is placed on a plate, and a flower is placed on top. If desired, you can use a green tablecloth and decorations in the form of insects (May beetles, ladybugs). Fresh lettuce leaves are served at the beginning of the meal.
Decoration for tea. Tea pairs are placed on a tablecloth of any color, decorated with bright napkins. You can use spectacular scissors for cookies and small desserts (marshmallows, sweets, muffins). At the center of the composition big kettle, around it - rosettes with jam, honey.
Breakfast at the cottage. The tablecloth is either not used at all, or linen in a natural gray color. Ceramic dishes, enameled bowls with flowers in water are used as decorations.
Hen-party. The tablecloth is used in fresh, bright colors (pink, coral, blue). Dishes are arranged in minimum quantity(glasses, wine glasses, champagne or martini glasses), the main area is occupied by desserts, snacks, drinks. You can decorate the surface with flowers, decorative beads.
Children's holiday. They use oilcloth napkins of bright colors, plain or with the image of cartoon characters or animals, the entire surface of the countertop is occupied by sweets: sweets, cakes, fruits, cakes.

Video

Serving for special occasions differs from the usual serving only in the use of themed accessories, the use of more expensive dishes and a larger number of cutlery compared to the usual serving.

How to conveniently and correctly set the table

The rules of good manners suggest avoiding an excess of cutlery located next to the plate. A more precise observance of etiquette will be the use of additional serving tables and a separate supply of additional devices for dishes. Specialty fish forks, double-pronged lemon forks, cheese knives, and sherbet or crab tongs only clutter the table. Except if crabs or specialty fish are the main course.

If you find yourself in the middle of a dozen spoons and forks spread out to the right and left of your plate, simply use them in pairs, starting from the edge towards the center. Too many appliances can also mean a hint of brevity of the event. Table setting rules allow this option. But usually, to be honest, an overabundance of appliances indicates a lack of waiters or a low class of service.

There are general table setting rules

Guests must have the same appliances.
Napkins are provided with each appliance, there is an additional supply of napkins and towels, linen and paper.
Plates for bread rely on each appliance.
A glass of water is required for each appliance and is located on the right in front of the plate.
An overabundance of cutlery and crampedness at the festive table is unacceptable. It is better to put additional tables.
For desserts, special dishes, hot dishes, use additional serving tables.

Guest accommodation

When organizing a celebration, the seating plan for guests, decoration and menu should be thought out in advance and recorded.

Each guest must have an invitation card with a number, according to which he will take a place at the table. You can use business cards with the names of guests, spread out on front plates or beautifully placed between the devices.

The use of numbered spaces is more practical, since finding the large number corresponding to the invitation is easier than reading the intricately and beautifully written name. The comfort of guests is the main requirement for the organization of celebrations.

Time to set the table

Many manuals say that you should not set the table in advance. This does not mean that waiters should run around with cutlery, pushing guests aside. This means that you can not start serving a few days in advance.

Tables must be fully covered half an hour before the appointed time for receiving guests. What does the concept of "laid tables" include?
Tables should be covered with tablecloths.
The decor should be put in place and fixed. Shuttlecocks, decorative garlands, themed decorations, bouquets in vases - all these elements of the celebration should be placed before the guests arrive.
Tables are visibly numbered.
Salt shakers, pepper shakers, vinegar in special stands are conveniently arranged at the rate of at least 1 salt shaker for 4 guests.
Water bottles are placed. It is possible to place water next to each device.
Stand plates should be placed opposite each seat. Thus, the personal space of the guest is formed. Arrangement of coaster plates will help to avoid possible tightness. If it turns out that there are more guests than planned, the seating plan is changed and additional tables are placed.
Cards with guest numbers or names must be placed in front of each appliance.
After placing the guest cards, cutlery is laid out.
Table knives are on the right, blade towards the guest, forks are on the left. If soup is to be served, the spoon for it is located to the right of the knives.
Arrange your glasses ahead of time. The optimal number of glasses is a glass for water, a glass for champagne or a wine glass, a glass for spirits. Glasses can be built in one line or in a semicircle.

These rules will help you avoid nervousness, fuss and enjoy the celebration to the fullest.

Plates of sliced bread can be arranged a few minutes before the reception. Bottles of wine in napkins and champagne in ice buckets can be served after guests have taken their seats.

Where did the remark that it is undesirable to set tables in advance come from? Basically, from books on etiquette of the century before last. For solemn events, especially for a wedding, they prepared in advance. Dresses and tablecloths for the wedding were sewn and embroidered several years before the event. Therefore, to start decorating the wedding table immediately after the announcement of the engagement, months before the celebration, seemed completely natural for the young bride. The front plates were covered with dust, the tablecloths were fading, the silver was tarnished and stolen.

Let's not go to extremes and prepare everything in advance.

Subtleties

Arrangement of cold appetizers.

Cold snacks can be arranged a few minutes before guests arrive. At in large numbers guests, the same dishes must be exactly repeated for each table.
It will be convenient to place a serving fork for sausages, cheese, rolls and other small snacks directly in the dish.
It is more convenient to provide canapes with caviar with pre-stuck skewers.
Stuffed eggs, baskets, it is convenient to supply with tweezers.

Proper table setting involves the use of serving tables.

Soups, desserts, specialties are conveniently served from serving tables. Also, tables are indispensable when changing dishes.

A prudent manager will take care of additional serving table, standing aside, on which a supply of bread in baskets, towels, napkins, a number of plates and clean glasses will be placed if urgent replacement is required.

Have a nice holiday!

Before you start setting the table, you should inspect the dishes and cutlery, paying attention to the quality of washing, defects, etc. If, for example, a crack in the plate, a chip on the glass, a broken prong at the fork, insufficiently clean washed cutlery is found during the inspection, blades are dull, they should be replaced or reworked immediately.

Before serving tables, it is necessary to warm up with a handbrake, polish dishes and cutlery, glass or crystal.

You need to know the methods of wiping:

Yes, at rubbing glasses the leg of the glass is taken with the left hand, wrapped with a part of the towel, and with the help of the rest of the towel, the glass is wiped inside and out with the right hand.

When using this technique, great care must be taken not to break the glass.

Glass for sparkling wines requires special attention, as it is difficult to penetrate its pointed bottom. Therefore, first one end of the towel is carefully inserted into the glass, and then the rest of it. Do not blow on glassware and use used napkins for wiping.

At wiping plates they are wrapped around the end of the towel with the left hand, the rest of the towel is clamped with the right hand and the plate is wiped, turning it.

Cleaning forks, spoons and knives carried out sequentially. One end of the towel left hand take a few forks, and the rest of the towel in right hand wipe each device separately.

Preparation of spices and seasonings

Serious attention should be paid to the preparation of the tableware items, which include a salt shaker, pepper shaker, mustard pot, bottles for vinegar, sunflower or olive oil, and an ashtray.

salt shaker should be of crystal or ordinary glass, but with stainless metal edges. It needs to be cleaned daily. Don't put too much salt in the salt shaker.

Since fine table salt is easily moistened, it is mixed with table salt, the so-called dry salt. For this purpose, you can also put a few grains of rice in the salt shaker.

In cases where open salt shakers are used, they should be filled every day, but before that, washed and dried in the most thorough manner. The surface of the salt is leveled, and the edges of the salt shaker are wiped with a towel.

Pepperbox fill only half with dry pepper. The holes in its cap should be as small as possible. Open vessels for black pepper are not used, because it is quickly exhaled.

Mustard requires special care. So that it does not get dirty on the outside, you do not need to overfill it. To prevent the mustard from drying out, add a few drops of milk to it.

It is better to have spare cutlery set to replace all those that have become unusable.

Often get dirty and need to be replaced ashtrays. They should be cleaned with a special cloth after each use. You should not clean the ashtray in the presence of guests - it must be replaced with a clean one in time.

condiment bottles(sunflower oil, vinegar, etc.) can be had in limited quantities and served on the table as needed. The bottles are not filled to the top.

To distinguish vinegar from other liquids, add a few drops of red wine.

Cloudiness of sunflower oil can be eliminated by adding a little salt to it at the tip of a knife.

When serving tables, they always put salt and pepper on them.

Horseradish served with fish dishes - boiled, aspic, meat aspic, cold boiled meat and other dishes.

mustard if there are no meat dishes on the table, they don’t put them on the table and serve them on request on a plate or a small tray (mustard is required when serving a meat dish). Mustard is better not to buy ready-made, but to cook it yourself.

Serving - the final stage of table preparation

It is important to provide at least 80 cm of table length for each person present at the table.

Before serving, tables are covered with tablecloths. For this, certain tricks. First, a folded tablecloth is placed on each table. Having unfolded it on the table and taking the edges of one of the sides with both hands, the tablecloth is raised, and then the hands are sharply lowered down, as if shaking. Air bag, formed between the table and the unfolded tablecloth, makes it possible to move it in any direction and carefully lay it in the desired position so that its central fold coincides with the center of the table. The perpendicular crease should also run down the middle of the table.

When setting the table with a tablecloth, it should not be wrinkled, pulled by the corners and pinched with your fingers. The corners of the tablecloth should fall against the legs of the table, closing them. The descent of the tablecloth from all sides of the table should be the same - not less than 25 cm and not lower than the seat of the chair; a smaller descent of the tablecloth gives the table an ugly look, and a larger one is inconvenient for those sitting.

If a rectangular table needs to be covered two tablecloths, then the first of them is laid on the side opposite from the main entrance to the hall or the main passage in it. On the second, upper tablecloth, the edge is tucked inward so that a straight, even line forms. Utility tables and sideboards are also neatly covered with tablecloths or napkins.

If during the meal you need change the tablecloth, this should be done as quickly and almost imperceptibly as possible. Having brought a clean tablecloth, it is necessary to rearrange the dishes on a utility table. Then, taking the edges of a clean tablecloth and at the same time lifting the edges of the soiled one, quickly replace it. In this case, the table top should not be exposed.

When setting the table, a certain order is observed:

- first put faience or porcelain dishes,

- then put the appliances

- and after that they put crystal or glass.

Glasses, wine glasses, glasses, putting on the table, hold by the leg.

Table service varies depending on the nature of the meal:

- breakfast,

or evening service.

Example full serving for evening service:

For breakfast on the table they put a vase with paper napkins (or put linen ones), a pie plate, a snack knife and fork, a teaspoon are served. The pie plate is placed to the left of the place where the dining or snack plate should be. The fork is placed on the left, horns up, the knife is placed on the right, with the blade to the left of the place intended for the dining or snack plate. A teaspoon is placed behind it. Snack plates are not put on the table, because breakfast dishes are served already laid on the appropriate plates (they must be served if a snack or breakfast dish is brought in a salad bowl or lamb, etc., since it is not customary to eat from such dishes).

For quick service in the afternoon at lunch a substitute plate is placed on the table and a snack bar is placed on it, a patty plate is placed to the left of it, a table fork is placed between them, and a table knife and a spoon (table or dessert spoon) are placed to the right of the plate; the glass is placed in front, behind the table knife. On the table there should also be a vase with paper napkins or linen napkins, which are placed on snack plates, spices.

The distance from the edge of the table to the handles of the cutlery and the snack plate is 2 cm, and to the patty plate - 5 cm.

Snack or dinner plates are placed only when dishes are served in dishes from which it is not customary to eat.

During such a meal, it is allowed to use oilcloth on the table instead of a tablecloth or cover the tablecloth with a film.

When setting the table for a leisurely lunch or dinner just opposite the chair, they put a snack plate at a distance of 2 cm from the edge of the table, and on the left, 5-10 cm, a pie plate.

Between them they put a snack and dining fork with the prongs up, to the right of the snack plate - two knives: a dining and snack blade with a blade to the plate. Behind the snack plate, to the right, they put a glass; put a folded napkin on a plate.

Place salt and pepper in the middle of the table.

A vase of flowers is also placed in the center of the table. If the table is served for four people, an ashtray is placed on the corner or on the side facing the aisle.

During the serving of dishes, the serving is supplemented depending on the nature of the dishes.

An indispensable detail when setting a table - linen napkins.

Depending on the nature of the meal, they are folded different ways, while keeping in mind that the napkin can be easily unfolded to wipe the lips or place it on the lap.

Also taken into account and hygiene rules: The less finger touches on the napkin, the better.

If, when serving, a snack plate is not put on the table, then a linen starched (do not put paper) napkin folded four times is put in its place.

For lunch, as well as a gala dinner, a banquet, napkins are often folded in the form of conical caps: first, the napkin is folded in half, and then its lower end is turned up, giving it the shape of a cap.

Use of tableware for serving

To serve bread, toast, baked goods:

- for individual service - pie plates (diameter 175 mm);

- with a group - bread bins, small dinner plates (diameter 240 mm).

In the absence of special bread vases, bread can be put on a snack plate for home meals or during buffet receptions.

For serving cold snacks:

snack plates (200 mm in diameter) - they are also used as coasters for salad bowls, etc.;

square salad bowls (size 240, 360, 480 and 720 ml) - for salads, pickles, marinades, mushrooms, etc. - from 1 to 6 servings;

trays, herring trays 250 and 300 mm long, narrow - 100, 150 mm - for serving fish gastronomy, salmon, stellate sturgeon or natural sturgeon or with a side dish, herring, sprat, sardine, saury, etc .;

oval dishes (350 - 400 mm long) - for appetizers from fish and meat gastronomy, banquet dishes (sturgeon in aspic, pike perch, etc.);

round dishes (diameter 300 and 350 mm) - for meat and vegetable snacks, canapes and banquet dishes; turkey, lamb saddles, etc.;

vases (240 mm in diameter) on a low leg - for branded salad (for at least 2 - 3 servings), as well as for fresh tomatoes, cucumbers or radish salads, romaine lettuce, etc .;

gravy boats (with a capacity of 100, 200 and 400 ml) - for cold sauces or sour cream from 1 to 6 servings.

When serving, snack plates are pre-arranged on the dining table, other types of dishes are used to bring snacks to the table.

For serving first courses:

bouillon cups (300 ml capacity) with saucers - for broths, mashed soups, as well as soups with finely chopped meat or chicken and other products;

deep dinner plates (capacity 500 ml, diameter 240 mm) - for serving soups in full portions; as substitutes for them, small dinner plates are necessarily used;

deep plates for serving soups in half portions (capacity 300 ml) - for soups; snack plates are used as substitutes for them;

soup bowls with lids for 4, 6, 8, 10 servings - used when serving family dinners (recently, a clay pot for special dishes, which is served with a deep wooden spoon and placed on a substitute plate, has also become widespread).

For serving second courses:

small dinner plates (diameter 240 mm) - for fish, meat, poultry, game, etc.;

round dishes (diameter 500 mm) - for poultry, game, vegetable dishes, cauliflower, chicken cutlets, etc.; on these dishes, the food is brought and laid out on plates, which serve the table before serving the second courses.

To serve dessert (sweet dishes):

small dessert plates (200 mm in diameter) - for pudding, Gurievskaya porridge, soufflé, etc.;

deep dessert plates (200 mm in diameter) - for strawberries with cream and other sweet dishes.

For serving hot drinks:

tea cups (capacity 200, 250 ml) with saucers - for tea, coffee with milk, cocoa;

tea saucers (diameter 185 mm) for glasses;

teapots for tea leaves (with a capacity of 250, 400 and 600 ml) - for serving;

topping kettles for boiling water (with a capacity of 1200-1600 ml) - for serving;

bowls (with a capacity of 250 and 350 ml) - for green tea;

coffee pots (800 ml capacity) and black coffee pots for 1, 4 and 6 servings (100 ml capacity per serving);

cups (capacity 100 ml) with saucers - for black coffee, oriental coffee or chocolate (liquid) and express coffee;

milk jugs (capacity 200 ml) - for milk for coffee or tea;

creamers (with a capacity of 25, 50 and 100 ml) for 1, 2 and 4 servings;

vases - for jam, sugar;

sockets (diameter 90 mm) - for jam, honey, jam, lemon and sugar.

For filing facts and confectionery:

small dessert plates (200 mm in diameter) - for apples, pears, grapes, watermelon, etc. (they differ from snack bars in a pattern depicting fruits; if they are not available, snack plates are served);

vases with a flat surface on a low leg (diameter 300 mm) - for round pastries and cakes;

pie plates - for serving confectionery.

Depending on the need, an appropriate number of patty, deep, small table, dessert, snack plates is provided.

Good luck and bon appetit!

Proper table setting, corresponding to the event, occasion and time of day of the feast, will allow guests to feel satisfaction from both the event and the meal itself.

Proper table setting not only emphasizes the delicate taste of the hostess, but also shows her respect for guests and household members.

The table is served taking into account the occasion, menu, theme and time of day. At the same time, the goal of any serving is to provide guests with a comfortable and pleasant pastime and convenient access to all the dishes presented.

Basic rules for table setting with cutlery at home

The first step is to select and lay tablecloth. For rectangular table take a tablecloth 50 - 60 cm longer than the tabletop. If a table round or oval- 100 - 110 cm wider than the diameter of the countertop.

Calculate the length of the tablecloth so that its edges are 30-50 cm below the bottom surface of the table.

For a homemade dinner you will need plain white tablecloth, but other soothing pastel colors will do.

IMPORTANT: It is good if the color and texture of the tablecloth is in harmony with the color and texture of the curtains, upholstery of sofas and armchairs in the room. In any case, the tablecloth should be ironed flawlessly.

When the table is set arrange appliances. First of all - glass and porcelain plates and dishes. Behind them - knives, spoons, forks and other necessary devices.

The last put glass and crystal glasses, glasses, goblets.

The scheme of the correct sorting of the festive table

Lay out your appliances like this:

any knives put on the right, so that the cutting part is facing the plate
tablespoon put also on the right, so that its convex part is at the bottom
forks after serving the table should be on the left, while their teeth will be directed upwards
dessert spoon should be behind the plate, its handle is turned to the right

IMPORTANT: When serving cutlery, it is necessary to take into account that they will be used from the outer edge and change items depending on the serving of new dishes. For convenience, objects should be placed at a distance of about 1 cm from each other.

Basic rules for table setting with dishes at home

Plates are placed on the table first, and glasses, piles, glasses are the last.

Arrange the plates in this order:

medium plate(snack bar) place in such a way that 2.5 - 3 cm remain to the edge of the table.
Pirozhkovuyu (bread) plate position on the left, leaving about 10 cm.
If you plan to change dishes, put under the diner small dinner plate before laying a napkin under it.

IMPORTANT: Depending on the type of first course, choose a plate for it. If cream soup or broth will be served - take a bowl, if thick soup or borscht - a large deep plate.

wine glass put on the right water glass- on the left, but they must be in one line. Two rows of drinkware are allowed if a grand event is being prepared with a large variety of dishes and drinks.

IMPORTANT: Tableware must be prepared in advance. To do this, it is washed, dried, carefully wiped with a towel. The main thing is that the dishes look perfect before serving. Divorces, streaks, cloudy or opaque appearance of it is unacceptable.

Folding napkins for table setting

Napkins – essential attribute any feast. No matter how beautifully folded paper or linen napkins are, do not forget that they, first of all, serve for the convenience of guests.

Therefore, any napkin should be located in the most accessible place, and even the most intricate napkin figure should be easy to unfold.

The drawings and videos show how to quickly and beautifully make a flat or three-dimensional figure from a napkin.

IMPORTANT: Volumetric figures from fabric napkins will keep their shape well, and the napkins themselves can be easily washed off dirt if they are starched.

To starch a linen napkin:

In 0.5 l cold water add 1.5 tbsp. starch and stir until you get a homogeneous solution of a cloudy white color that does not contain lumps.
Boil 1 liter of water, pour into the prepared solution and mix.
Cool and strain through cheesecloth.
Dip clean, dry wipes into the solution and wring out a little.
Hang the napkins to dry without using clothespins.
Start ironing between two towels as soon as all the water drains from the napkins.

IMPORTANT: According to the rules of etiquette, beautifully folded napkins should be at solemn feasts. For other events, napkins can simply be placed neatly in a glass or coaster.

Table setting rules for breakfast according to etiquette

To properly set the table for breakfast, follow the following scheme:

Arrange your dinner plates.
Set out cups and glasses.
Place a teaspoon on a saucer.
Set an egg stand on a snack plate, do not forget about a special spoon.
On the snack plate, also put a deep plate for porridge.
Put a coffee pot or tea with a hot drink in the middle of the table.
Serve sandwiches or croissants on a large flat dish.

IMPORTANT: On a breakfast table, a saucer for jam or honey, a butter dish, a salt shaker and a sugar bowl would be appropriate.

Table setting rules for dinner according to etiquette

There are several options for setting the table for dinner, since the dinner itself can consist of a different number of dishes:

Place a small plate on a table covered with a tablecloth.
Place a deep plate on a shallow plate - for the first course.
Add an appetizer plate if you are serving dishes that cannot be eaten from shared dishes.
To the left of the plates, place a fork, to the right - a soup spoon and a knife, and the knife should be closer to the plates, and the spoon should be closer to the edge of the table.
Decorate your dinner plate with beautifully folded napkins.
In the center of the table, place a salt shaker, vessels with the necessary spices and seasonings.
Place wine glasses and water glasses on the right and left, respectively.
Put a bottle with an alcoholic drink on the table in advance uncorked.
Fresh flowers in the center of the table will decorate and complement even an imperfect table setting.
Serve the oil in a butter dish.
First, serve hot in a tureen.

Table setting rules for dinner etiquette

Dinner, whether it is a formal dinner or a quiet family dinner, is always associated with warmth and comfort. Therefore, it is important for the hostess not only to properly set the table, but also to complement the serving with the appropriate details.

Pick up a tablecloth (suitable with a small pattern).
Place two small plates one inside the other, and to the left of them put a plate for bread.
To the left of the plates, place the forks with their teeth up, to the right - the knives with the blades to the plate.
Place the dishes for alcoholic beverages to the right of the plates, for water - to the left.

IMPORTANT: Table setting for dinner is similar to lunch setting, but differs in the absence of a deep plate and a spoon for the first course. This dish has no place on the table in the evening.

Beautiful festive table setting: rules

Festive table usually they cover not only for members of their family, but also for invited guests.

There are several rules for serving a festive table, following which any hostess will be able to show her ability to meet guests at the highest level:

Tablecloth for the festive table should be perfectly clean and ironed. It is advisable to spread a thick cloth on the table under the tablecloth, which will avoid the ringing of dishes in the event of an accidental fall, and also protect the table surface from spilled liquids. However, it is permissible not to cover a table made of expensive wood at all.
Crockery and cutlery, which are used for serving, must be from the same set. It is unacceptable to serve a festive table with dishes of different colors and sizes. The cleanliness and brilliance of dishes must be impeccable.
How plates and appliances need to be laid out only in the order in which the hostess plans to serve the dishes.
Shouldn't be on the table. excess utensils and cutlery. Items "just in case" will not be needed, but only spoil the look of the table.
All alcoholic drinks are served on the table in pre-opened bottles, but champagne is opened immediately before serving.
For each guest, one cloth and several paper sheets should be prepared. napkins.
First course the hostess pours the guests into plates from the tureen. Someone from the guests or household can help her serve filled plates. You need to do this by approaching everyone present at the table from the right side.
Second course guests themselves put on a plate from a common dish.

IMPORTANT: Common next order serving dishes at the festive table: appetizer, first course, fish dish, meat, sweet dessert and fruit, tea or coffee.

The presence of thematic decor in the center of the festive table will emphasize the efforts of the hostess and give the feast coziness and warmth.

Rules for serving a banquet table

Banquets arranged in honor of some major holiday, such as an anniversary or wedding. The very concept of "banquet table" implies that the event will be held in a specially rented banquet hall, the guests will be served by waiters.

Banquet attributes are:

various decorations (balloons, bows, special drapery)
entertainment for guests (live music, performances, toastmaster or host of the holiday)

Banquet table should correspond to the situation, occasion and general mood. The main rules for its serving:

Are used folding tables , which are arranged depending on the number of guests, the features of the hall, the type of service.
Tables are set white banquet tablecloths, leaving descents from the edges of about 25 cm.
First of all, arrange small plates. They are arranged in such a way that the distance between adjacent plates is at least 60 cm, but not more than 80 cm, and the distance to the edge of the table does not exceed 1–2 cm. Snack plates are placed on top, and patties on the left.
On right put knives, facing the blades towards the plates. All appliances located on the right: a table knife, a fish knife, a table spoon, a snack knife.
To the left of the plate: dining fork, fish fork, two snack forks.
Dessert fork and knife placed on a plate.
Also behind the plate are glass, to the right of the wine glass - glasses for stronger drinks.
Cloth napkins put on plates, after giving them a beautiful look.
Low flowerpots with natural or artificial flowers placed evenly in the center of the table.
It can also serve as a table decoration. vases with fruit and grapes.

IMPORTANT: For a banquet table, every little thing is important, so serving takes a very long time.

Table setting rules in a restaurant

The restaurant has two serving options:

banquet
preliminary (corresponding to the order from the menu) with dosing

The name of the serving "preliminary" speaks for itself - the serving will require addition after the guests choose the dishes and place an order.

Items that must be present on the guest table according to the rules pre-serving:

table knife, plate, fork
wine glass
cloth napkin
additional accessories (spices, folding menu cards, table number in the form of a plate, ashtray, etc.)

Dessert table setting rules

Dessert time is the end of the main feast. All dessert appliances are served shortly before the dessert itself is served. A fork is placed to the left of the dessert plate, a spoon to the right.

Dessert is served on serving plates. If it is chilled, it can be served in bowls or bowls.

Sweet table setting rules

Serving a sweet table has no fundamental differences. They put a plate, put cutlery in front of it. A deep plate is placed on top of a flat plate - for liquid sweets.

To the right of the plates are wine glasses and glasses. On the shelves you can lay out fruits or various cakes.

Before inviting guests to the table, it is covered with a tablecloth, preferably in soft colors.

A tea cup larger than a coffee cup is placed on a saucer. The spoon is placed on the saucer. A dessert plate is placed to the left of the cup. For sugar, special tongs are used.

Tea table setting rules

The main rules for serving a tea table are the same as the basic serving rules described earlier, however, a few recommendations will help create a more comfortable environment for guests invited to a tea party:

The color and style of the tea set should match the color and texture of the tablecloth.
It is desirable that a composition of fresh flowers be present on the table.
If a classic Russian tea party is expected, it would be appropriate and at the same time original to serve tea directly from the samovar, which is placed to the left of the hostess of the house or set on a separate table.
The milkman serves milk for tea. It is advisable to put the milk jug on a plate so as not to accidentally spill its contents on the tablecloth.
Cake, roll or pie cut into portions. Fruits are placed in vases, sweets - in candy bowls. Berries are laid out on bowls or plates.
Alcoholic drinks are allowed at the tea table.

IMPORTANT: Tea drinking is a time of laid-back intimate conversations. Even if the tea table setting is not perfect, the positive attitude of the guests and the kind cozy atmosphere will brighten up the evening and make small flaws invisible.

Rules for serving a buffet table

buffet held at official receptions, corporate holidays, presentations.

The peculiarity of its implementation consists in the fact that many people can attend the event, but not great hall, no special financial costs are required for this.

IMPORTANT: They arrange a buffet in the evening, it lasts a maximum of 2 hours. The purpose of the event is to communicate, make acquaintances. It is considered bad manners to be one of the first to eat and the last to leave the buffet table.

Features of table setting for a buffet table:

Tables are covered with white tablecloths and arranged in such a way that guests move freely around the hall. A separate table is prepared for dirty dishes.
There are no chairs, as during the buffet table guests themselves come to the tables and choose food.
Buffet menu - snacks, light salads. From drinks champagne and wine are allowed.
Wine glasses and stacks of plates are placed at the ends of the table, forks are placed next to the plates in special stands. Guests will take their own dishes.
The main thing is to leave enough space around the edges of the tables.
Napkins are placed in holders and spaced evenly.
Be sure to decorate the tables and the hall with flowers, fruit baskets.
Water and juice are poured into glasses, alcohol is left in bottles, having previously uncorked them.
The menu for the buffet table consists of dishes that can be easily put on your plate: canapes, sandwiches and light snacks.

Birthday table setting

Birthday- such a holiday that can be celebrated both in a narrow circle of relatives and closest people, and in noisy company friends, acquaintances and good acquaintances.

Depending on what kind of holiday the birthday person wants to arrange, you should choose the venue, menu, type of service.

If scheduled quiet family dinner, then either a festive table or a table for dinner is served.
If the birthday passes in the cafe or a restaurant with a prearranged menu, a banquet table is served.
Those who decided on their birthday visit a restaurant, but did not pre-book a table and certain dishes, a standard restaurant preliminary serving will wait.

Table setting rules for children in pictures

From childhood, you need to teach the child the basics of etiquette. In adulthood, this knowledge will come in handy more than once. So that when studying the rules of behavior at the table and the basics of serving it, the baby does not have any difficulties, you can conduct classes in game form and use special pictures.

Knowing and putting into practice the rules and features of table setting, you can feel confident when inviting guests or setting the table for a family celebration.

Joint feasts for a cozy, beautiful decorated table will bring positive emotions to the hosts and their guests and, perhaps, such feasts will turn into a good good family tradition.