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Preparing for Dinner
Flatware (cutlery) is laid on the table according to use, starting on the outside of the place setting and working inward toward the plate - and the blade faces the plate.
The table should be laid with no more than three knives, three forks and a soup spoon.
- Elbow Room
Each place setting should be twenty-four inches from the centre of one plate setting to the middle of the next
- Large Plates, such as the dinner plate and luncheon plate are laid one inch from the edge of the table
- Small Plates, such as the salad plate, fish plate and dessert plate are laid in the centre of the place setting two inches from the edge of the table
- Cups and Saucers are laid one inch beyond the outermost edge of the other flatware (plate)
- Cup handles are placed in a four o'clock position for easy access
- The bread and butter plate is laid at the top left of the cover (place setting)
- Serveware comprises the bowls and plates used to hold the food to be served at the meal:
- A large oval platter to serve the roast
- A small oval platter to serve the chops or fish
- A deep bowl to serve fruit and pies
- A shallow bowl for cheese, fruit, vegetables, rolls and crackers
- A small bowl for sauce, dips nuts and candy
- A sauce boat for gravy and hot sauces
- A medium sized pitcher for honey, gravy, syrup and sauce
- A large pitcher for iced tea, iced water and other beverages
- A beverage pot for tea coffee and other hot drinks
- Soup
The soup spoon is laid on the right side of the dinner knife. The dinner fork is laid on the left side of the dinner plate
- Salad
When salad is served 1 before the main course, the salad fork is laid to the left of the dinner fork. If salad is served after the main course, the salad fork is laid next to the dinner plate
- Fish
If fish is being served as an appetizer, the fish knife is laid to the right of the dinner knife. The fish fork is laid to the left of the dinner fork. If fish is to be served as a main course the fish knife is laid to the right of the dinner plate. The fish fork is laid to the left of the dinner plate
- Dessert
Dessert should be served with a knife and fork balanced on the left and right of the plate. To clear the dessert plate lay the knife and fork on the table to the left and right of the plate respectively, and remove the plate
- Fruit
The Fruit knife and fork are presented on the fruit plate in the same way as the dessert plate
- Bread and Butter
The Butter spreader is laid on the butter plate in line with the stemware (glasses), or the rest of the flatware (cutlery)
- Tea
The Teaspoon is laid on the saucer behind the cup in a four o'clock position
- Clearing
The knife and fork will be laid together, on the plate in a diagonal position. The handles rest on the rim of the plate and the tips in the well of the plate
Footnotes
- 'If only you would learn to praise Dionysius, you would not have to wash lettuce for a living', Plato told Diogenes. 'If only you would learn to wash lettuce, you would not have to praise Dionysius for a living', Diogenes replied.
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