On weekdays and holidays, we strive to please loved ones with a smartly set table, dishes prepared and decorated with love. Of course, there are differences between an everyday meal and a celebratory banquet. But in both cases, there are certain rules for serving and decorating the table, serving dishes and other nuances of etiquette.
The elegance and originality of the event is a matter of imagination, taste of the hostess and, of course, financial possibilities. The rules for serving the festive table have changed these days. The traditional idea of the mandatory presence of exclusively white dishes and family silver is no longer relevant. Glasses, cutlery and all other utensils are now customarily selected according to the colors of the interior.
Always in fashion and give an unprecedented charm to the feast candles in elegant original candlesticks. They need to be skillfully placed among the appliances so that these cute accessories create coziness and do not interfere with the communication of guests.
Table setting rules according to etiquette prescribe the colors of napkins to be selected with contrasting tablecloths and, on the contrary, combined with dishes. If the tablecloth is in dark colors, you should choose pastel beige, blue, pink or pale green napkins. The light color of the fabric is well emphasized by more intense colors.
Here the main principle is graceful simplicity. Festively decorated dishes are placed in the center, and a couple of plates are placed on either side of them in front of each seated person. One of them - flat and large - is intended for the main meal. Another, smaller one (dessert) is for snacks.
Then, on both sides of them, napkins and cutlery are laid out. Table setting rules prescribe to place the fork to the left of the plate with the concave side up, and the knife (with the blade facing the dish) and the spoon to the right.
These postulates, known to everyone since childhood, are observed, as a rule, by everyone. Although sometimes we tend to forget some subtleties.
The rules of table setting according to etiquette prescribe to serve any dishes only in the dishes intended for them. For example, herring - in a herring box (a special plate for her), cold fish (with sauce or aspic) - on an oval or elongated dish. Along the edges it is decorated with beautifully chopped vegetables or mushrooms. Dishes with sauces, as well as salads, are usually put on the table in bulky deep plates.
Cold meat and snacks, ham, sausage, boiled pork are laid out on ordinary flat plates of different sizes. To heighten the effect, they have a "fan" or "scales", accompanied by herbs or pickles. Table setting rules oblige to attach special serving forks with two prongs to the dish of cold herring appetizer. Prepare the spatula for the fish. For any cold cuts and fried poultry, you will need a fork and knife.
Canned food (sardines, sprats, etc.) is served in small porcelain or glass bowls. They are placed on base plates, small forks are placed on top.
Agree, flowers on the festive table must always be! This classic attribute of the celebration has no equal in creating an upbeat mood and a special atmosphere that is different from everyday life.
At the same time, the rules for setting the table for a family dinner do not welcome excessive decorativeness. Usually a small bouquet of flowers according to the season is sufficient. It can be violets, crocuses, tulips, daisies or daffodils.
In the autumn season, a good idea for decorating the table is fruits and fruits that will completely serve as a substitute for bouquets.
They are displayed in a wicker basket or on a large ceramic dish, decorated with colorful autumn leaves. Such decorative compositions are suitable for a wedding, and for any other family celebration.
It would be nice to have vases for them in pastel colors with a translucent or matte surface, then it is possible to create the most interesting compositions. If you plan to use flowers from your own garden, consider the overall range. In this case, it should be based on the available types in combination with dishes, tablecloths, curtains. Please note that only one type of specimen should be placed in each vase.
If the flowers have large and beautiful leaves, the bouquet does not need additional greenery. The stems are cut to the desired length, you can insert them into a special low vase with holes. Instances with thin, weak legs are tied several pieces together.
Flowers look unusually impressive in wide low vases or in small baskets. At the same time, do not forget about the sufficient amount of water.
Wine glasses can serve as small original vases. It is also a good idea to pour water into a wide transparent dish and let a single flower with a decorative leaf float on the surface. The effect is enhanced by a colored glass stand located at the bottom to match the tablecloth.
The decorative composition should be clearly visible from any place. If there is an additional table with snacks, it is decorated with the same flowers.
Having covered the table with a tablecloth (usually checkered) or placing colored napkins under the plates, they put a napkin holder and spice devices with small spoons in the center. There is also a vase with fresh flowers. With a long table, devices are placed in several places.
Table setting rules for breakfast are not too strict. Bread is usually neatly cut and laid out in a wicker basket or on a separate plate. Oil is served in a ceramic or porcelain butter dish - in it it does not deteriorate from light. Sausage or cold meats are cut into thin slices and placed in an elongated plate. Cheese is usually served as a whole piece on a porcelain board, a knife for it is placed next to it.
Devices according to the number of those present are placed on opposite edges of the table. They are cups with saucers and small "pie" plates. They are located on the left. Next to them, on the right side, put a fork and a knife, as well as a teaspoon.
When setting the table for dinner, do not forget to put the so-called snack plate right in front of each chair, about two centimeters from the edge of the table, and on the left, closer to the center (5-10 cm from the edge), another (pie).
Between them - forks (of course, prongs up) - a snack bar and a dining room. On the right side of the first plate are knives. They are also, respectively, canteens and snack bars. Always put them with blades in the direction of the dish. To the right of the appetizer plate, a glass is placed, a beautifully folded napkin is placed on it. Salt, pepper and other seasonings are in the center, as is a flower vase.
The rules for setting the table for dinner allow, for convenience and speed of service, to place a snack plate on another - a substitution, to the left of it - a pie. Between them - a table fork, on the right - a knife and a spoon. Ahead - a wine glass, on snack plates - linen napkins (a simpler option - a vase with paper "triangles" in the middle of the table). The tablecloth can sometimes be replaced with oilcloth if the dinner is not very "ceremonial".
When preparing a table for tea or coffee, choose brighter tablecloths and crockery. Special services and sets look good. On the beautiful polished surface of the table in the center and under all the cups, it is customary to put a napkin (preferably lace).
Each of those present is given a plate for bread and sweets. Obliquely to her right is a cup and saucer, next to it is a teaspoon. The cake spatula is placed to the right of the main plate.
Dishes are put on the table immediately when serving, tea or coffee is poured into cups when everyone is seated. These drinks are traditionally served with buns, pies with cottage cheese, apples and any sweet filling, cakes, muffins, chocolate, fruits, marmalade, sweets. Liqueurs and wine are not forbidden. Unsweetened sandwiches or savory biscuits can also be served.
If there are many guests, you can choose between a large common table and several small ones.
At official receptions or in an informal (for example, youth) company, a buffet is convenient. When preparing it, stacks of 8-10 plates are placed on the table (a pair per guest). Linen napkins are laid out behind them. Glasses and wine glasses - in groups next to drinks. At the ends of the table - cigarettes next to the ashtrays.
In the event of a celebration, it is convenient for children to cover separately from the elders, for example, in another room. At the same time, all table setting rules for adults are canceled! Forget about strict etiquette and snow-white tablecloths. The business of children is to play and have fun, you should not shackle them with rigid frames.
It is better to arrange all dishes in advance in portions. Large cakes that require careful cutting are not a good idea. It is better to replace them with muffins or cakes. In addition, it is difficult to predict which cake everyone will like. Cakes can be prepared in several varieties. In addition, you can make a tower out of them or stick a small candle into each.
With daily feeding of children in a preschool institution, attendants must also follow certain table setting rules in kindergarten.
The design is designed to stimulate the desire for accuracy in kids. There should be tablecloths on the tables, even better - elegant individual napkins for cutlery. Flowers may be present upon request. But paper napkins for hands are a must. Cutlery - spoons and forks - are correctly and beautifully laid out, the bread is cut into portions.
Thanks to the rules of etiquette for babies, children get acquainted with important norms of behavior, unobtrusively tune in to eating, get used to clean hands and faces.
But back to adults. There are people for whom knowledge of the intricacies of table etiquette is a professional necessity. These are waiters and numerous service workers.
High-quality reception of customers in a restaurant is the main success factor of the establishment. It depends on the quality and variety of food, fast and polite serving of dishes and good presentation. There are strictly regulated rules for table setting in a restaurant, which, of course, differ from those at home.
Waiters are required to take care of the guest. How to submit a menu according to all the rules of etiquette? This is done as soon as the guests are seated. The waiter, approaching each from the left side, offers a menu in a closed or open form. It is served first to the ladies, then to the men.
After taking the order and delivering the dishes, the waiter serves women and children first. He immediately replaces fallen appliances with clean ones. The table setting rules for the waiter require him to keep to the left of the guest when serving and removing dishes. He takes cutlery exclusively by the handles, glasses - by the legs (not by the edges!), Fills them standing on the table. Until everyone present has finished the meal, the plates cannot be removed.
Do you still doubt whether an ordinary person needs these same table setting rules? A photo from a family album with elegant smiling guests, beautiful dishes and mouth-watering dishes taken on the day of the celebration is the best argument for etiquette supporters!
A banquet table is like a battlefield - it’s possible to properly line up hordes of plates, glasses and wine glasses
only a great tactician
The festive table is not only luxurious dishes, but also their original design. Beautiful table setting plays an important role in creating a festive mood for banquet participants.
Banquet table setting directly depends on the menu, and all the subtleties of the process of preparing tables for a meal are described in detail in all restaurant etiquette manuals. So, a certain sequence of actions helps to correctly and quickly cope with the arrangement of numerous objects. However, it should be remembered that different types of banquets are served according to their own rules - a dinner party, a dessert table, a reception, a buffet table or a banquet.
There are many variations, but let's look at the principles of a classic banquet setting.
1. If the theater begins with a hanger, then the banquet begins with the correct arrangement of chairs. The distance between them should be from 50 to 80 cm so that guests feel comfortable sitting at the table.
2. The next step is to cover the tables with a tablecloth. It should not only be perfectly ironed and clean, but also be sure to cover the legs of the table, hanging from the edge by 20-30 cm. So that the knock from dishes and appliances does not distract guests, a soft cloth is placed under the tablecloth. Traditionally, the tablecloth is white, but a tablecloth with a pattern that matches the general style or decor of the dishes is also considered a good tone. But dark or bright plain tablecloths are used only for dessert and tea tables, as well as special ceremonies.
3. When the tablecloths are already spread out on the tables, they begin to arrange the tableware. There is a certain order here: first they put porcelain or faience dishes, then cutlery, and only after that place crystal or glass.
Plates
Let's start with the types: deep - soup plate, large shallow - serving plate, medium shallow - for a hot dish and the smallest - patty plate.
We put a serving plate in front of each chair, strictly monitoring the distance from the edge of the plate to the edge of the table - 1.5 - 2 cm. Professionals try to measure the distance as accurately as possible with the help of folded index and ring fingers, placing them between the plate and the edge of the table.
We put a napkin on a plate and put a plate for hot, and on the left side, along one line, at a distance of 5-10 cm from a small dining room or snack plate, we place a patty plate. The distance between them should be at least 60-80 cm.
During the feast, plates may change, but the serving plate always remains in place.
Cutlery
The number of cutlery depends on the menu, but forks and knives are never more than three pairs. The distance between the devices themselves is half a centimeter. But the distance from the table is 2 cm. To the right of the serving plate we place a soup spoon, snack and table knives, with the blade to the plate, and put the forks on the left. The only fork to the right of the plates can be an oyster fork. We put the forks with the teeth up, and the spoons with the convex side on the table.
Cutlery is arranged according to the following principle: the dish served first is the farthest device from the plate, the last is the closest.
So, we go from right to left: a knife for snacks, a spoon for soup, knives are located behind it: a knife for fish, and at the very edge of the plate the largest is a knife for the main hot dish.
To the left of the plate lay out the forks. Next to the serving plate should be a fork for the main hot dish. Next, lay a small fork for the next dish and a fork for fish.
Dessert cutlery is laid out on top and across the snack plate. The knife and spoon should be turned with the handles to the right, and the fork to the left. The spoon usually lies farthest from the plate, the fork is located next to it, and the knife is placed closest to the plate. On the right hand (next to the knives and spoons) we put a saucer, on top - a cup for tea with the handle turned to the right. And put a teaspoon directly on the saucer.
At the end of the meal, cutlery - forks and spoons rotate around their axis by 180 degrees.
Glasses
The turn of crystal (glass) dishes comes. Each drink has its own serving item. We put a glass for a drink for the main dish against the blade of a knife, at a distance of 1 cm from the tip. And a little lower and to the right we set a glass for a drink for a snack. There is a general rule: glasses and glasses should be located slightly to the right of the main glass in the order of serving dishes. They are placed in a block in two rows, in a semicircle or in length. The distance between the glasses should be approximately 1 cm.
An indispensable, but very important detail of table setting is napkins. They are divided into lunch and tea. The place of the napkin is on a diner or pie plate. It is important that in color, texture and pattern they are in harmony with the tablecloth. Thus, you enhance the impression of a beautifully laid table.
And flowers, which are an integral part of decorating the festive table, will help to give solemnity or romance.
These are the general rules for the classic banquet table setting. Be guided by them in the process of preparing your feast. But in the case of a big celebration, it is desirable that a professional decorator take part in the serving.
Have a great mood and bon appetit!
There is no hostess who would not like to surprise the invited guests with her culinary dishes and feast. But in order for the guests to be completely satisfied with the event, the hostess must be able to sort and prepare the home table beautifully and correctly. Properly placed cutlery and treats produce the maximum effect on guests. What serving rules should any person know, as well as how to set the table?
Proper table setting is not only the arrangement of tableware, but also its decoration and decoration. Types of jewelry and dishes mainly depend on the upcoming holiday (birthday, wedding, family breakfast, lunch, dinner, etc.).
Basic rules of etiquette:
To quickly and easily cover the home table with a tablecloth, you need to place the folded fabric on the surface of the table, and then, lifting it by the edges, quickly lower your hands. Thanks to such actions, the fabric will lie evenly and beautifully.
Whether you are celebrating a birthday, or just going to have dinner with your family, in any case, the rules of etiquette for all situations are the same. Table setting should take place according to a certain order and rules:
From the first minutes, it seems to any person that it is impossible to remember the placement of all cutlery and dishes. In real life, all these rules are quite simple and are designed to facilitate the serving process. Each cutlery is arranged in the order of its priority. So, the most extreme of the devices are needed for first courses.
Most often confuse the correct location of cutlery, so before using, you should carefully consider their layout.
Napkins are considered the most important items in table decoration. There are several types of napkins: linen and paper. The first type of napkins is used under plates with great depth, if there are no snack dishes on the table, or on legs. Paper napkins are usually placed in the center of the table at arm's length from the guest. For a special look, the napkin can be folded into some beautiful shape, such as a rose, a ship, a swan, or any geometric shape. If napkins are used not only as an additional table decor, then it is important that they easily and simply unfold into a regular shape.
Also, when serving, you need to remember about seasonings and additives in the form of spices. Salt and pepper must be on the table without fail. At the same time, you do not need to fill the entire spice dish, it is enough that you fill the spices in half of the container. If meat dishes are included in the banquet menu, then mustard and horseradish should also be present on the table.
When the weekend comes, families usually gather in one common circle at home, and the hostess prepares many different dishes. During the meal, relatives communicate with each other and tell interesting news or stories. This is the best time to with table decoration and setting give the conversation a special cosiness and comfort. So, even at home, you can easily create the feeling of a small holiday. If there are children in the family, then such a dinner, lunch or breakfast will serve as a good indicator of how to behave at the table, why various appliances were created and how to use them correctly.
For a festive meal, the hostess should prepare with special effort and take care of all the details that decorate the table. Here the main thing is not only the classic rules of table setting, but also the combination of colors, and the sense of style of the owners of the holiday.
What rules should be followed when setting a festive table?
Table setting for a wedding takes place in a special way. The color of the tablecloth and napkins that will decorate the table can be of any color. The main thing is to keep the entire wedding table setting in the same style and color. You should also take care of the plates with the names of the guests so that there are no difficulties with landing. Such things should be prepared in advance: it can be a cover with the name of the guest, an embroidered napkin, a piece of paper, or even a cookie decorated with an elegant inscription.
It is also a good way to decorate the interior of the table and complement the bouquets of flowers and the usual balls. t use beautiful ribbons. To do this, place the ribbons above the table or decorate the guests' seats with them.
Table setting rules are not just about preparing it for breakfast, lunch, dinner or tea. This is a kind of art, which is more dependent on the taste of the person setting the table, and not on his financial resources.
The aesthetics of the table depends on the tablecloth, napkins, cutlery, dishes, flower arrangements present on the table, as well as on the overall harmony with the interior of the room, its color scheme and style.
In addition, the table setting rules have the following requirements: compliance with the type and occasion of the feast, combination with the menu and the correct arrangement of serving items.
There is a certain sequence of actions that helps to quickly and correctly arrange numerous serving items.
First, the table is set with a tablecloth, which must be spotlessly clean and ironed. It is desirable that the ends of the tablecloth hang down evenly from all sides of the table by about 25-30 cm, and the corners of the tablecloth should cover the legs of the table.
After that, the plates are arranged. It is recommended not only to wash and wipe them well, but even polish them to a shine with a towel or napkin. The snack plate should be located strictly opposite each chair at a distance of about 2 cm from the edge of the table. A pie plate is placed at a distance of 5-15 cm to the left of the snack plate. In this case, the center of the plates should be on the same line. Depending on the type and occasion of the feast, there may be several plates. In such cases, small dinner plates are placed under the snack plates, and a patty plate (bread plate) can be placed so that the edges of the plates farthest from the edge of the table are in line with the small dinner plate.
Serving examples for a two-course menu. 
A deep plate stands for the main course. A dessert plate is served later as needed. Cutlery is arranged in such a way as not to get confused in their use: the knife and fork lie next to the main dish and, accordingly, are intended for it. The dessert spoon lies behind the plate with the handle to the right. If wine is served, then on the right behind the knife is the appropriate glass for white or red wine. If several drinks are served (beer, juices, water), the rest of the glasses should be in the same place.
In this case, a deep plate designed for spaghetti stands on a large stand dish. With Italian dishes, a plate of bread is always served. Spaghetti is eaten with a spoon and fork, so the knife is replaced with an appropriate device, the dessert spoon is the same as in the previous case, and the butter knife is on the bread plate. Water is always served with Italian dishes, so a glass of water (mineral, for example) should be in the first position, closer to the dish. The wine glass is located on the top left behind the water glass.
Cutlery is laid out immediately after arranging the plates. If there are a large number of knives, forks and spoons, then start with the cutlery for the main dish. Knives are placed on the right side, blade to the plate, forks - on the left side, point up. The soup spoon is placed nose up, next to the knife. If the menu provides for several dishes that require the use of separate devices, then proceed as follows. Closer to the plate is placed a table knife, to the right next to it - a fish knife and last - a snack knife. By the way, if butter is served with bread, then a small butter knife is placed on a bread (or patty) plate, which should be located to the left of the fork. If soup is served, the soup spoon is placed between the diner and fish knives. It can lie instead of a fish knife if a fish dish is not provided. On the left side of the plates, there are forks corresponding to the knives - a dining room, a fish, a snack bar. The distance between the appliances should be slightly less than 1 cm, as well as the distance between the plate and the appliances. The ends of the handles of the cutlery, as well as the plates, should be 2 cm from the edge of the table.
Now it's the turn of glass (crystal) dishes. Each drink has its own serving item. If only water is supposed to be served, then behind each plate, in the center or slightly to the right, a wine glass or glass is placed. It should be located on the line of intersection of the top edge of the plate with the end of the first knife. If kvass or fruit drink is served instead of water, then instead of a wine glass they put a mug, and with the handle to the right. For alcoholic beverages, their own dishes are provided, which are placed next to the glass, to the right of it. With several objects for drinks, the glass is shifted to the left of the center of the plate, and next to it, to the right, the rest of the objects are lined up on the same line. But putting more than three items in one row is not accepted. When fully served, items for drinks are arranged in two rows. The distance between objects should be at least 0.5-1 cm.
Serving examples for a four-course menu.
A deep plate and a soup cup stand on a dish-stand. The soup spoon lies to the right along the outer edge, then the knife and fork for snacks. The knife and fork for the main course lie next to the plate. Remember, guests always start eating with the utensils that lie on the outer edge, and then take the utensils towards the plates as they change dishes. Next: a dessert spoon is placed behind the plate. A glass for white wine, which is supposed for snacks, is on the top right behind the soup spoon. If water is supplied, a glass for it is placed on the left behind a glass for wine. And finally, the red wine glass for the main course stands in a straight line above the other glasses.
A soup bowl and a deep plate stand on a platter-stand. To the left, just above the forks, is a plate for bread. The cutlery is arranged as follows: the soup spoon is on the right next to the fish knife, the fish fork lies on the left outer edge, for the main dish, the corresponding fork and knife lie near the plate. A small knife for butter and snacks lies on a patty plate. Dessert devices lie above the plates: a fork with a handle to the left, a spoon with a handle to the right. Glasses are placed in the following sequence from the soup spoon to the right and up: for white wine for snacks, a glass for water and a glass for red wine for the main course.
A napkin is an indispensable attribute of table setting, which is laid out immediately after placing glassware (crystal) on the table. There are many ways to roll napkins, both simple and requiring some skill. Rolled napkins are placed on each guest's dinner plate. In some cases, linen napkins can be replaced with paper ones.
The final chord of the table setting is the arrangement of devices with spices, vases with flowers and other decorative elements. Appliances with salt and pepper are placed in the middle of the table on special stands. A device with mustard, if there is a need for it, is placed nearby. You can also put bottles of vinegar, vegetable oil or hot sauces next to the spices.
And, of course, only flowers will add festive completeness to the table. Plants must be spotlessly clean, petals, leaves and pollen should not be allowed to fall on the table. Flowers can be placed on the table in any flat dish or low vases so that the bouquets do not obscure the people sitting at the table, or the dishes for which the serving was carefully selected.
The word "serving" in French servir means, on the one hand, preparing the table for breakfast, lunch, dinner, tea, i.e. arrangement of dishes in a certain order, and on the other hand, a set of items (dishes, table linen) intended for this purpose.
Table setting is a creative process, it is multivariate and depends on the class of the restaurant, its specialization.
When laying a banquet table, there should not be a single extra or missing item. All table setting items must strictly comply with the menu previously agreed with the customer. At the same time, serving with two identical devices and glasses is not allowed, even if they are required by the order menu. In such cases, only one item of each item is displayed, and then, after use, they are removed and replaced with the same serving items. For example, the menu provides two snacks - fish and meat. The table is served with one snack plate and one snack device. After the guest has eaten the fish appetizer, the waiter, having removed the used cutlery and plate, puts clean snack plates and appetizer before serving the meat appetizer.
To the device of each participant in the banquet (to the left behind the pie plate) you can put a menu card printed in a typographical way or on a typewriter.
Table setting is the final stage of preparation for receiving guests. Preliminary table setting complements the interior.
Table setting must meet the following requirements: correspond to the type of service - breakfast, lunch, dinner; match the menu served:
snacks, meals and drinks; be aesthetic - be combined with the shape of the table, the color of the tablecloth and napkins (with the shape of their folding) and with the general interior of the hall;
reflect the national peculiarity and thematic focus of the hall enterprise, etc., arrange all serving items in accordance with the rules.
Beautiful, stylish crockery, cutlery, high-quality table linen decorate the table, create a solemn festive atmosphere, comfort and, to a certain extent, promote appetite.
Table setting is carried out sequentially: table covering with tablecloths; plate serving; serving appliances; serving glass (crystal) dishes; laying out napkins; arrangement of devices for spices, vases with flowers.
Rice. 1. Fragments of serving and arranging dishes and cutlery
Rice. 2. Fragments of serving and arranging dishes and cutlery
Covering the table with a tablecloth. Tablecloths are laid out on tables one by one in a folded form. 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. The air cushion 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 folds (longitudinal and transverse) lie strictly in the center of the table, and the ends hang down evenly from all sides by 25- 35 cm. A lower hanging tablecloth interferes with seated guests, and a smaller one is unaesthetic. The corners of the tablecloths should fall strictly against the legs of the table and close them.
When setting the table with a tablecloth, it should not be wrinkled, pulled by the corners and pinched with your fingers.
If a rectangular table needs to be covered with 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 are also covered with tablecloths or napkins.
Table setting with plates. When serving, a small dinner plate is placed on a table covered with a tablecloth strictly opposite each chair (armchair) so that the distance from the edge of the table to the edge of the plate is 2 cm. The emblem on the plate should be on the side opposite from the edge of the table.
When serving a banquet, a diner is placed on a small dinner plate strictly in the center or combining the edges of the plates closest to the sitting one. In this case, it is advisable to lay a napkin between them, but in such a way as not to cover the emblem.
Then, at a distance of 5-10 cm to the left of the side of a small table plate, a pie plate is placed, while their centers should coincide and be on the same line parallel to the edge of the table.
When serving a banquet table, the pie plate can be positioned so that the far edges of the plate are in line with the small dinner plate. During everyday service, a small dinner plate is excluded from the serving, and the table begins to be served with the arrangement of snack plates, observing the same rules as when arranging dinner plates.
Serving technique. When setting the table with plates, the waiter takes a stack (8-10 pieces) of each type of plates separately on the handbrake (napkin) on his left hand, and arranges them with his right hand.
Table setting with cutlery. Before serving, all cutlery is inspected, wiped, polished to a shine with a napkin and laid out on a tray covered with a napkin or a small dinner plate.
To the right of the side of a small dinner plate, knives (table, fish, snack) are laid out with a blade facing the plate, and a tablespoon if the first course is ordered for lunch. In this case, the spoon is placed with the concave side up between the appetizer and the fish one.
To the left of the plate, the forks are laid out with the prongs up, placing them in the direction from right to left: dining room, fish, snack bar. The distance between the plate and the cutlery, as well as between the cutlery itself, should be 0.5 cm. All cutlery must be placed strictly parallel to each other and perpendicular to the edge of the table. The distance between the ends of the cutlery handles and the edge of the table is the same as for the plates - 2 s service ... 76
Rice. 3. Minimum serving for breakfast:
1 - pie plate; 2 - snack devices;
3 - teaspoon; 4 - glass; 5 - napkin
Rice. 4. Minimum serving for lunch:
1 - dinner plate; 2 - snack plate; 3 - pie plate; 4 - tablespoon; 5 - cutlery; 6 - glass; 7 - napkin
Rice. 5. Minimum evening serving:
1 - dinner plate; 2 - snack plate; 3 - pie plate; 4 - snack utensils (knife, fork); 5 - cutlery (knife, fork); 6 - glass; 7 - a glass for vodka; 8 - napkin
Rice. 6. Dessert table:
1 - dessert plate; 2 - napkin; 3 - dessert devices (knife, fork); 4 - glass; 5 - glass for cognac; 6 - coffee pot; 7 - creamer
Rice. 7. Executive serving (banquet):
1 - dinner plate; 2 - snack plate; 3 - pie plate; 4 - snack utensils (knife, fork); 5 - fish cutlery (knife, fork); 6 - cutlery (knife, fork); 7 - dessert devices (knife, fork); 8 - napkin
The number and name of the devices used for serving are determined based on the menu. So, for example, if the menu provides only cold snacks, then the serving consists of snack devices; if the menu includes cold appetizers and second hot meat courses, then the table is served with snack and table knives and forks. According to the menu, consisting of appetizers, two second hot dishes of fish and meat, the table is served with snack bars, fish and table knives and forks.
According to the menu, consisting of appetizers, soup and two second hot courses - fish and meat, the table is served with appetizers, a table spoon, fish and table knives and forks, respectively.
Dessert cutlery, when setting the table, is laid out in front of a small dinner plate in the following order: knife, fork, dessert spoon. In all cases, the fork is placed with the handle to the left, and the dessert spoon and knife are placed with the handles to the right.
A dessert set consisting of a spoon, knife and fork, depending on the dessert, is used in whole or in part when serving. For example, most often with one sweet dish for dessert, the table is served only with a dessert spoon, less often, if there are fruits or some confectionery in the dessert, dessert or fruit forks and knives are needed.
There is a “fan-shaped” arrangement of dessert devices: the fork is placed on the table first, the tip of the knife is placed on the fork tines, and a dessert spoon is placed on top. With this arrangement, each of the items of the dessert device at the right time will be on the edge and it is convenient to take it in your hand.
The waiter, taking a tray or plate with prepared cutlery in the palm of his left hand, with his right hand first lays out the knives and spoons. Then he shifts the tray or plate to the palm of his right hand and lays out the forks with his left hand. When unfolding knives and spoons, the waiter moves along the table from right to left, and when unfolding forks, from left to right.
Rice. 8. Dessert cutlery
Table setting with glass (crystal) dishes. The order of arrangement of glasses and glasses required for serving depends on the range of drinks.
The order of arrangement of glasses and glasses should correspond to the order of serving dishes. So, glasses are arranged from right to left in the same sequence as the intended serving of wines, i.e. a vodka glass is placed when serving snacks; madeira for first courses; Rhine wine for fish dishes; lafitna for hot meat dishes; champagne glass - for dessert sweet dishes, fruits; wine glasses - for water and beer.
As a rule, the glass is always placed first opposite the tip of the table knife at a distance of 4-5 cm. Glasses and glasses are placed to the right of the glass at an angle of 45 ° to the edge of the table.
If you need to put 4-5 glasses, as, for example, when serving banquets, then they are placed in two rows according to the following rules:
In the first row, glasses are placed lower than in the second row, except for the glass, which is always in the first row.
In the second row, glasses and glasses are placed between the glasses of the first row.
More than three types of glass are not placed in one row, all other (higher) ones are placed in the second row.
Glass serving technique. Table setting with glass (crystal) is performed from a tray or from hands, while wine glasses, glasses and glasses should be taken only by the legs, and not by the edges or sides of the dishes.
Polished wine glasses, glasses and glasses (each type separately) are placed on trays covered with a napkin (preferably upside down).
The serving is completed by laying out napkins, after which they put cutlery with spices and ashtrays on the table. Spices (salt and pepper) during normal serving are placed along the axis of the table, in the center, when serving banquets - in pairs opposite the pie plate, through the device, and the salt is placed on the left side of the pepper.
A napkin is a mandatory table setting item. A linen napkin should be well ironed and beautifully folded.
Linen napkins should not be heavily starched, because. a semi-soft cloth is more convenient to use. There are many ways to fold, but they all must meet the same requirement that the napkins be conveniently and easily rolled up, and when unfolded, they do not look crumpled.
When setting the table for breakfast or dinner, as a rule, simply folded napkins are used, and for serving in the evening or on special occasions, more complex forms of folding napkins are used. With mass service of visitors - congress, symposium, etc. - the table is served with paper napkins, which are beautifully folded in 10-12 pieces, placed in vases (napkin holders) and put on the table at the rate of one vase for 4-6 people. Paper napkins should not be cut into pieces and then put into vases. Flowers serve as a wonderful decoration. For this purpose, they are used as fresh flowers. And artificial in the form of small ikibana. If fresh flowers are used, then they should be fresh, not very fragrant, and put in low vases, 3-5 pieces each.
Vasilyeva-Gagnus L. Rules of etiquette. M., 1999.
Kukushin V.S. Etiquette. M., 2003.
Litvin A.N. Etiquette. Rostov-on-Don, 2003.
Pankeev I. Encyclopedia of etiquette. M., 2003
