Set The Table:
You already know that for everyday meals, the fork goes on the left and the knife goes on the right, but at a formal dinner, lots more goes on the tables. Is it worth the trouble? Absolutely, because a nicely dressed table makes guests feel welcome. The basics: a charger (decorative plate) is centered at each person’s place setting. (A waiter will remove it just before dinner is served.)flat-ware is placed in the order it will be used, from the outside in. Put the salad fork to the left side of the dinner fork, and the soupspoon(if used) to the right of the knife. The bread-and-butter plate goes above the forks. The water goblet goes above the knife and the wineglass to the right of the goblet. Place a folded or tied napkin in the center of the charger; if you’re using place cards, position them on or near the dinner plates. You should set the tables even if you’re having a buffet, because asking guests to balance plates of hot food as well as flatware, napkins and glasses is a disaster in the making. (buffet settings can skip the chargers)
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