In what order should the table be served. General rules for table setting: cutlery and dishes. How to properly arrange the appliances on the table. Cutlery and crockery

Table setting according to all existing rules is always a sign of attention from the owner of the house to his guests. Unfortunately, a properly laid table is not often found today, especially at home. Nevertheless, table setting is a real art, mastering which you bring beauty into your life. That is why it is so important to know the rules of table setting - in order to be able to create a festive atmosphere in your home every day for breakfast, lunch and dinner, and on holidays to surprise your guests with fancy decoration, intricately rolled napkins and luxurious dishes.

Table setting sequence

The table should be served according to the following plan: tablecloth; plates; cutlery; glasses, wine glasses, glasses; napkins; table decoration. For a start, table setting may seem like a really difficult science to someone, but after a while, when table setting according to the rules becomes a habit, it will seem to you that it is easier than easy!

Table setting begins with spreading the tablecloths on the table. It would seem, what could be simpler? He threw the tablecloth over the table - and you're done. In fact, there are certain rules in this regard.

First, the tablecloth must be perfectly ironed and presentable. There is nothing good about covering the table with a crumpled tablecloth or oilcloth. The smoothed tablecloth, or rather its corners, should be lowered against the table legs, evenly covering them. There are also requirements for the descent of the tablecloth from all sides - at least 25 cm and, in no case, below the seat of the chair.

Such requirements were not introduced by chance, since too small a descent of the tablecloth on the table looks ugly, and too large it causes inconvenience to guests. After you've covered the table with a tablecloth, it's time to start arranging the plates.

Types of plates

The purpose of most of the plates from the table above can be easily guessed by their name, however, there are also not entirely obvious dishes. The pie plate is used to serve croutons, pies or bread. The chill plate is used to serve various snack foods such as oysters, salads or stews. A serving plate, as you can easily guess from its shape, is used to serve several types of salads or side dishes at once. It is also used to serve fondue. Scrambled eggs are served in an egg plate, jam, preserves or honey are put into the outlet, and the bowl is designed to serve fresh berries, jellies and fruit salads.

What kind of plates you put on the table on a festive or weekday evening depends on the number of dishes served. The serving for a two-course dinner has some plates, for a four-course dinner there are others.

Naturally, the plates on your table should be perfectly clean and dry. It is advisable to polish them to a shine before serving.

According to the rules, a snack plate (see table above) is located opposite each chair. Do not put it on the very edge of the table, it does not look very presentable! The pie plate is placed to the left of the diner, as you can see in the photo above.

If you set a table with several dishes, in this case you place small canteens under the snack plates, etc.

Types of cutlery

1,2,3,4,6,31 - spoons: coffee, tea, dessert, dining, for making coffee, for ice cream;
5, 7, 8, 9 - tongs: large confectionery, for asparagus, for ice, small confectionery;
10 - device for cutting cigars;
11, 12, 13, 15, 17, 19, 21, 23, 26 - forks: for lemon, lemon, cocotte, fish, dessert, dessert, snack bar, snack bar, table fork for main courses;
14, 16, 18, 20, 22, 25 - knives: for second fish dishes, dessert, dessert, snack bar, snack bar, table knife for second courses;
24 - ladle;
27, 28, 29, 30 - scapula: confectionery, for pate, for fish, caviar;

After placing the plates, all necessary cutlery should be laid out immediately. Knives are placed to the right of the plates, forks to the left. A tablespoon is placed near the knife. For a multi-course gala dinner, lay out the cutlery as follows, starting to the right of the plate: table knife, fish knife and snack knife. You put a butter knife on the pie plate. In case the first courses are supposed to be served, a soup spoon is placed between the snack bar and the fish knives. If fish is not provided on the festive table, a tablespoon is placed instead of a fish spoon. To the left of the plates are the forks corresponding to the knives in the same order as the knives are laid out: canteen, fish, diner.

Also, you should not pile cutlery one on top of the other, the distance between forks and spoons should be about 1 cm.

Table setting: glasses, wine glasses, glasses

On the right, behind the plates, we put glasses from largest to smallest. Depending on which drinks will be served on the table, glasses for water, white / red wine, champagne, a glass for juice, a glass for spirits and glasses are sequentially displayed. When displaying glasses, you should hold them by the stem to avoid leaving fingerprints on the glasses themselves.

Table setting: napkins

What is a festive table without napkins? Napkins are not only a great table decoration, but also a very practical thing. Napkins are available in linen and paper. Cloth wipes are not intended for wiping hands or face; there are disposable paper wipes for this purpose. Good housewives usually decorate cloth napkins beautifully so that guests can put them on their laps.

Table decor

Regardless of whether you have a festive dinner or a daily breakfast, a properly served table implies decorating it with floral arrangements, fruit vases, the same cloth napkins, dishes with bright vegetables, etc.

Evgeny Sedov

When hands grow from the right place, life is more fun :)

Content

The ancient art of decorating a solemn feast, arranging tableware for a dinner party or family celebration, the ability to cover it beautifully, to 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 decor elements 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 arrangement of cutlery, napkins and other little things necessary during a meal - all this is serving. This includes the choice of tablecloths, napkins and other decorative items. There are three types of serving: 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 type is the simplest. The served table with her assumes a partial arrangement of dishes and utensils for serving dishes that are the first on the menu. In this case, in the process of changing dishes, the entire set of dishes is replaced. Pre-serving includes:

table-knife;
a plug;
a teaspoon;
a pie plate;
objects placed in the center (flowers, candlestick, porcelain figurines);
a 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 items. Appliances that are used in this type of serving:

snacks (knife, fork);
soup spoon;
pepper shaker;
bread plate;
fish appliances;
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 type of 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 kebabs, establishments where they are served by their own staff. Devices and their location depend on the specific menu, the style of the establishment, and the average cost of the dish. It is necessary to cover the tabletop with white fabric tablecloths, 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. The correct setting of the festive table sets the tone for the holiday. If you make a mistake when choosing your dishes, you can ruin a gala dinner on the occasion of an event or an important business lunch. According to etiquette, certain napkins and glasses should be used - the choice depends on the type of meal (festive, for receiving guests, 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, cream or ivory is allowed. Regardless of the event, the fabric must be immaculately clean and smoothed. The presence of delicate decorative elements is 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 must be natural: silk or cotton.

Types of plates

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

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 along the outer edge is a fork and a knife for a snack (meat), the last one is a teaspoon or coffee spoon. The cutlery for the main course is placed right next to the plate, and the dessert spoon is placed behind the plate. A small butter knife is placed on a pie plate. The devices must be polished with boiling water or special agents to a shine. In some restaurants, a special napkin is placed under the cutlery.

Goblets

Classics are two glasses: for wine and champagne. The rest of the varieties for alcoholic beverages are agreed in advance, if necessary, add dishes for strong alcohol (glasses, glasses for whiskey, liquor). The glasses are arranged in the following order: for red wine, for white wine, for champagne, and then the dishes for strong alcohol in the order in which they are served. In addition, there is a separate glass (wine glass) 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. Designed for kneeling or decoration.
Paper napkins are used directly during meals, and they should be in the center of the table top - so that it is convenient to use them. In addition, they should be available to everyone at the table. Napkins are placed in a napkin holder or in the form of figures as decoration. Paper napkins at official receptions and celebrations should be monochromatic, 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 dishes. For a home serving option, it is not necessary to have everything; you should proceed only from your own needs and food preferences. To set the table for one person you need:

tablecloth, napkins (paper or cloth);
deep and flat plates;
table, tea, dessert spoon and fork;
table-knife;
tea pair (jam socket), wine glass;
glass for water.

For dinner

Procedure:

Spread the tablecloth on the table, put a flat plate, deep on top of it.
On the right and left, you need to put the cutlery for the main course, followed by the snack bars.
A teaspoon or coffee spoon should be placed in front of the plate.
A pair of tea or a wine glass is placed on the top right.
Optionally, you can decorate the table with cloth 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. Except that for dinner, the table is not decorated with anything other than napkins or flowers. In addition, instead of a white dinner tablecloth, you can use special plastic or silicone pads - they are more practical, they can be easily washed from food and spilled drinks.

For guests

During lunch, serving for guests is similar, 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 planned 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 lunch 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 of flowers and fruits. At home, you can not follow the rules regarding the arrangement of plates and appliances, but only use a tablecloth, napkins and make sure that every guest feels comfortable.

Beautiful table setting

Vases with flowers, satin or silk ribbons, porcelain figurines of angels, napkin rings are used as decorations. The creation of a festive atmosphere is facilitated by: balloons, serpentine, elegant tablecloths. Decorations for serving are selected in accordance with the holiday - wedding, anniversary or romantic dinner. The main decorative elements are tablecloths and napkins.

Classic

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

Banquet

Decorating a table for a mass banquet is not an easy task. In this case, they try to make all the decorative elements in the same style or color. They are selected in accordance with the type of banquet: anniversary, corporate or other event. More often they use bright napkins, natural 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 newlyweds, which are decorated with symbols of love (hearts, roses, posters with wishes, figures of swans). Places for newlyweds are marked with separate glasses (decorated or tied with ribbons). The wedding banquet is served with white dishes with a gold or silver border. The tablecloth is spread 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 into which fruits, alcohol (wine or champagne) are beautifully stacked. The tablecloth is chosen scarlet or white. The dishes are placed opposite each other, but so that the person sitting opposite can be reached without effort by hand. A lot of dishes and cutlery are not laid for two, the emphasis here is on romance.

The main problem when decorating a meal on a round table top 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, and a glass of wine. The rest is served as needed. A vase with a bouquet of flowers, a dessert or a bottle of wine, decorated with a red or black napkin, is placed in the center.

For a birthday

Birthday table decoration involves an emphasis on the solemnity of the event. Serving dishes, competent selection of decorations, including decorating desserts, will help with this. How to set the table beautifully? 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.
Fresh flowers, original desserts, vases with exotic fruits, napkins, rosettes, stylish dishes made of multi-colored glass are traditionally used to decorate a solemn meal for a young girl or woman of age.
It is customary for men to decorate a festive lunch or dinner concisely, with the help of beautiful contrasting napkins and tablecloths, while the appliances are classic, the dishes are white.

Festive sweet table setting

It is not customary to use decorative elements for an event with a lot of sweets or a holiday that only provides for desserts. Multi-tiered plates, pyramids, special stands for cake pops or muffins are used. It is better if everything is matched in one color scheme. If you use additional festive decorations, then the design will turn out to be speckled, 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 table top 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 insect decorations (May beetles, ladybugs). Fresh lettuce is served at the beginning of the meal.
Tea decoration. Tea pairs are placed on a tablecloth of any color, decorated with bright napkins. You can use spectacular dishes for cookies and small desserts (marshmallows, sweets, muffins). In the center of the composition there is a large teapot, around it there are rosettes with jam and honey.
Breakfast at the dacha. The tablecloth is either not used at all, or linen in natural gray color. Ceramic dishes, enamel bowls with flowers in water are used as decorations.
Hen-party. The tablecloth is used in fresh, vibrant colors (pink, coral, blue). Dishes are arranged in a minimum quantity (glasses, wine glasses, glasses for champagne or martinis), the main area is occupied by desserts, snacks, drinks. You can decorate the surface with flowers, decorative beads.
Children's holiday. Oilcloth napkins of bright colors, plain or with the image of cartoon characters or animals, are used, the entire surface of the tabletop is occupied by sweets: sweets, pastries, fruits, cakes.

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Table setting rules at home - decor ideas for holidays, banquets, weddings and for every day

Before setting the table, you should inspect the dishes and appliances, paying attention to the quality of the washing, defects, etc. unsharpened knives, they should be replaced immediately or reworked.

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

You should know the wiping techniques:

So, when wiping shot glass Take the stem of the glass with your left hand, wrap it with a piece of the towel, and use the rest of the towel with your right hand to wipe the glass inside and out. When using this technique, great care must be taken not to break the glass.

Sparkling wine glass requires special attention, since it is difficult to penetrate into its pointed bottom. Therefore, first carefully push one end of the towel into the glass, and then the rest of it. Do not blow on glassware or use used napkins for cleaning.

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

Wiping forks, spoons and knives carried out in turn. With one end of the towel in the left hand, they take several forks, and with the rest of the towel in the right hand they wipe each device separately.

Preparation of spices and seasonings

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

Salt shaker should be made of crystal or ordinary glass, but with stainless steel edges. It needs to be cleaned daily. Do not 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 must be refilled every day, but before that, rinse and dry in the most thorough way. The surface of the salt is leveled and the edges of the salt shaker are wiped off with a towel.

Pepper shaker fill only half with dry pepper. The holes in its cap should be as small as possible. Open receptacles for black pepper are not used because they fizzle out quickly.

Requires special care mustard... To prevent it from getting dirty on the outside, you do not need to overfill it. To avoid drying of mustard, add a few drops of milk to it.

It is better to have spare cutlery set to replace any that have fallen into disrepair.

They often get dirty and need to be replaced ashtrays... They should be cleaned with a special cloth after each use. The ashtray should not be cleaned in front of guests - it should be replaced with a clean one in time.

Condiment bottles(sunflower oil, vinegar, etc.) can be limited and served as needed. The bottles are not filled to the top. To distinguish vinegar from other liquids, add a few drops of red wine. Clouding of sunflower oil can be removed by adding a little salt to it at the tip of a knife.

When setting tables, they always put salt and pepper.

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 are not put on the table and served on a plate or a small tray upon request (when serving a meat dish, mustard must be put on the table). It is better not to buy mustard ready-made, but to cook it yourself. There are several ways to prepare it according to a specific recipe and technology (see the recipes at the end of this page).

Serving - the final stage of preparing the table

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

Before serving, tables are covered with tablecloths. To do this, use certain techniques. First, a folded tablecloth is placed on each table. Having unfolded it on the table and grasping the edges of one of the sides with both hands, they raise the tablecloth, and then sharply lower their hands down, as if shaking it. The air cushion formed between the table and the unfolded tablecloth makes it possible to move it to any side and neatly put it in the desired position so that its central fold coincides with the center of the table. The perpendicular fold should also be in the middle of the table.

When covering the table with a tablecloth, it must not be wrinkled, pulled at the corners and pinched with your fingers. The corners of the tablecloth should fall against the table legs, covering 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 lower 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 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. Side tables and sideboards are also neatly covered with tablecloths or napkins.

If during a meal you need to change the tablecloth, this should be done as quickly and almost imperceptibly. Having brought a clean tablecloth, you need to rearrange the dishes on the side 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 earthenware or porcelain dishes,
- then the devices are laid
- and after that they put crystal or glass.

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

Table setting varies depending on the nature of the meal:

- breakfast,
- dinner
- or evening guest service.

For breakfast a vase with paper napkins (or linen napkins), a pie plate are placed on the table, a knife and fork, a teaspoon are served. Place the pie plate to the left of where the dining or snack plate should be. The fork is put on the left, horns up, the knife is 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 ram, etc., since it is not accepted from such dishes).

For quick service during the day at lunch a substitute plate is placed on the table and a snack bar is placed on it, a pie plate is to the left of it, a table fork is between them, and a table knife and a spoon (table or dessert) are placed to the right of the plate; the wine glass is placed in front, behind the table knife. On the table there should also be a vase with paper napkins or linen napkins that are put 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 pie plate - 5 cm.

Snack or table plates are only put in the case when the dishes are served in dishes from which it is not accepted to eat.

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

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

Between them, put the diner and dining forks with the prongs up, to the right of the snack plate - two knives: a dining and snack with a blade to the plate. A wine glass is placed behind the snack plate; a folded napkin is placed on a plate.

Salt and pepper are placed 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 should be placed on the corner or on the side facing the aisle.

An example of a complete serving for an evening service:

When serving dishes, the serving is complemented depending on the nature of the dishes.

An indispensable detail when setting the table - linen napkins.

Depending on the nature of the meal, they are folded in various ways, taking into account that the napkin can be easily unrolled to wipe your lips or put it on your knees.

Hygiene rules are also taken into account: the less fingertips on the napkin, the better.

If, when serving, a snack plate is not placed on the table, then a starchy linen napkin folded in four is put in its place.

For lunch, as well as a festive 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 folded up, giving the shape of a cap.

Sometimes for a festive table, a napkin is folded in the form of an envelope: first it is folded in half, then the corners are tucked up, turned over - and an envelope is obtained. They also use the "space" method. From the line of the napkin folded in half, its corners to the right and left are folded, forming an isosceles triangle. Then the napkin is folded in half, matching the corners of the base of the triangle. There are other methods of folding napkins: "boat" - for banquets, "fan", "tulip" - when setting a wedding table.

There are at least 40 ways of curly folding napkins.

The use of tableware when serving

For serving bread, toast, baked goods:

- for individual service - pie plates (175 mm in diameter);
- for a group - bread bins, small table plates (with a diameter of 240 mm).

In the absence of special bread vases, bread can be put on a snack plate for home meals or during buffets, 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, pickles, 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, sardines, saury, etc .;
oval dishes (350 - 400 mm long) - for snacks from fish and meat gastronomy, banquet dishes (aspic sturgeon, pike perch, etc.);
round dishes (with a diameter of 300 and 350 mm) - for meat and vegetable snacks, canapés and banquet dishes; turkey, lamb saddles, etc.;
vases (240 mm in diameter) on a low leg - for branded salad (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-placed 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, puree soups, as well as soups with finely chopped meat or chicken and other products;
deep dinner plates (500 ml, 240 mm in diameter) - for serving soups in full portions; small table plates are necessarily used as substitutes for them;
deep plates for serving soups in half portions (300 ml capacity) - for soups; snack plates are used as substitutes for them;
soup bowls with lids for 4, 6, 8, 10 servings - are used when serving family meals (recently, a clay pot for special dishes has also become widespread, which is served with a deep wooden spoon and placed on a substitute plate).

For serving main courses:

small table plates (with a diameter of 240 mm) - for fish, meat, poultry, game dishes, etc.;
round dishes (500 mm in diameter) - for poultry, game, vegetable dishes, cauliflower, chicken cutlets, etc .; on these dishes, food is brought and laid out on plates, which are served on the table before serving the second courses.
To serve dessert (sweet dishes):
small dessert plates (200 mm in diameter) - for pudding, Guryev porridge, soufflé, etc .;
deep dessert plates (200 mm in diameter) - for strawberries with cream and other sweet dishes.

For serving hot drinks:

tea cups (200, 250 ml) with saucers - for tea, coffee with milk, cocoa;
tea saucers (with a diameter of 185 mm) for glasses;
teapots for brewing (with a capacity of 250, 400 and 600 ml) - for serving;
topping up 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 (100 ml) with saucers - for black coffee, oriental coffee or chocolate (liquid) and express coffee;
milk jugs (with a capacity of 200 ml) - for milk for coffee or tea;
creamers (25, 50 and 100 ml) for 1, 2 and 4 servings;
vases - for jam, sugar;
rosettes (90 mm in diameter) - for jam, honey, preserves, lemon and sugar.

For serving fruits and pastries:

small dessert plates (200 mm in diameter) - for apples, pears, grapes, watermelon, etc. (differ from snack bars in a pattern with a picture of fruits; if they are not there, snack plates are served);
vases with a flat surface on a low leg (diameter 300 mm) - for round cakes and cakes;
pie plates - for serving confectionery.

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

New Year's holidays are approaching, and with them - the time of noisy merry feasts. In order for the celebrations to be remembered for a long time, it is important to think over everything to the last detail, including the correct table setting.

Smart placement

How to make table setting according to all the canons? Just a few basic rules will help you create a cozy, welcoming environment. For a festive dinner, the table is covered with a clean and impeccably ironed tablecloth, preferably white. Table setting rules according to etiquette oblige each guest to put a large serving plate that acts as a stand. Plates with appetizers, soups and hot dishes are placed in it. For a solemn type of table setting, a pie plate for bakery products, which is placed to the left of the serving plate, is irreplaceable. A knife is placed on top of the plate if various fillings and butter are provided. Sometimes you can see a cup of warm water and mint leaves nearby for wetting your fingers. A complete classic table setting assumes the presence of cutlery and, selected in accordance with the dishes and drinks from the menu. For an original table setting, you can even place a basket with fresh flowers in the center.

Ladies and Gentlemen's Set

The rules for the arrangement of cutlery are not as complex as they are thought to be. Traditionally, they are laid out along the edges of the serving plate: knives on the right, forks on the left. If dessert is promised on the menu, place the soup spoon over the serving plate. If there is no dessert, the spoon is moved to the first knife. At the same time, there is a simple rule for serving cutlery: the most extreme are intended for dishes served in the first place, then the cutlery is taken in order of priority. According to the current rules, a set of cutlery includes a small snack fork and a knife, served with cold and some hot snacks. Larger cutlery is intended for the first and second course. Fish cutters are easily recognizable by the 3-4-pronged fork and bone cavity and the spatula knife. The etiquette cutlery also includes a dessert set consisting of a knife, fork and spoon.

Table arsenal

Handling lobsters and oysters skillfully is an undeniable talent. But do not forget, etiquette is also provided for ordinary dishes. The rules for using cutlery in relation to soups are unsophisticated. If they contain meatballs, pasta or large vegetables, break them gently with a spoon. If the soup is served in a cup, the broth should be drunk intelligently. Chicken is allowed to be eaten with hands only in the family circle. At a dinner party, you will have to wield a fork and knife.

Meat dishes like chops or escalope are eaten with them, cutting off piece by piece. According to the rules of etiquette, the cutlery for schnitzel, goulash and chopped cutlets is a fork and no knife. Side dishes, vegetables, pasta, scrambled eggs and puddings will do without it too. But sandwiches, pies and pies require both a fork and a knife. Separate cutlery and rules exist for caviar, pâté and mustard. They are taken with a small spoon and spread on a slice of bread.

Secret signs

The rules for using cutlery in a restaurant imply some nuances. If you have paused, but are going to return to the dish, the rules of etiquette with cutlery recommend placing the fork and knife with the handles on the table, and with the tips on the plate, slightly turning them away from you. If you need to get away from the table, but you haven't finished your meal yet, cross the cutlery on a plate with the prongs of the fork to the left and the tip of the knife to the right. The rules of etiquette of cutlery after meals say that they must be placed parallel to each other. Imagine that the plate is the dial and place them on the number 5 or 7. If you just finished your soup, leave the spoon in the plate. By the way, the dilemma about which way to tilt the plate with the rest of the soup - from yourself or towards yourself - the rules of cutlery etiquette are easy to solve. Let the last drops of soup remain in the plate, so you won't offend anyone.

Keep forever

Knowing how to store cutlery in the kitchen is equally important. Standard trays or trendy organizers with sections are equally practical. Always separate knives, forks and spoons anyway. Moreover, store clean silver cutlery separately. After use, rinse them in a hot soda solution (50 g of soda per 1 liter of water) and wipe well with a velvety cloth. Excessive moisture fades the silverware. Gruel of ammonia, tooth powder, soda and water in equal proportions will help to restore its former shine.

Caring for your everyday cutlery is even easier. The usual ones are enough. Treat stubborn dirt with lemon juice and rub it with a woolen cloth and toothpaste. Corrosive odors will go away if you rub the appliances with vegetable oil or vinegar. And to make the spoons, knives and forks sparkle like new, dip them in the potato broth for a few seconds, then wipe them dry.

As you can see, there is nothing wrong with the rules for using cutlery. Having easily mastered them, you will look like a true aristocrat even at a royal dinner party.

Proper serving of cutlery and appropriate decoration can create a special atmosphere at the table, in which even the simplest homemade dish will be perceived as a culinary masterpiece.

For a real hostess, the ability to set the table is no less important than the availability of culinary talents. Proper serving is a sign of attention and respect for those sitting at the table, as well as an indicator of the taste of the hostess herself.

Where to begin?

Before you start serving, you need to carefully plan and think over everything. Be sure to take into account the number of guests and the menu - the type and number of dishes depends on which devices will be used.

First of all, a carefully ironed tablecloth is laid on the table. They cover it in such a way that the corners cover the legs of the table, and the edges hang from the table by 25-30 cm. The edge of the tablecloth should not fall below the seat of the chair, so as not to cause inconvenience to those sitting.

To prevent the dishes from knocking on the table, you can put a soft cloth (for example, fleece) under the tablecloth.

Even the most expensive and beautiful tablecloth should not be covered with oilcloth on top as a precaution - etiquette does not allow this. But it is not forbidden to buy and put a Teflon tablecloth on the table.

The teflon coating of this tablecloth prevents spilled drinks and grease from absorbing into the material, so they can be safely removed with a sponge. After removing the liquid, unaesthetic marks and wet spots will not remain on it.

In some cases, instead of a tablecloth, it is allowed to use pads or runners. The first are stands of various configurations placed under plates and cutlery. The underpads can be made of plastic, bamboo, made of rattan, or just paper. The second are narrow fabric strips spread only in the center of the table.

As for the appliances and utensils, then before placing, you need to check them for integrity(there should be no chips, cracks, rust, bent parts) and cleanliness.

To remove dust and traces of water, all dishes are wiped with a damp warm towel and polished with a dry napkin.

Important! Proper table setting requires all sets of cutlery to be placed in the same order. In an informal setting, it is allowed to use different dishes for different guests. But at the same time, for each individual participant in the meal, all devices must be completed from one set.

What is it for what?

There is a wide variety of serving items. Most of them are not used at home every day, but they may well be needed to organize a banquet or a festive dinner.

Plates

About 35 of their species are known. However, the most commonly used are:

Soup. A deep bowl serving not only soups but also muesli, milk and cereal or oatmeal. But broths, according to the rules, are not served in such dishes - special bowls are provided for them.
Dinner plates... They are shallow and deep. Small ones serve for serving second courses, and in deep ones they put pasta and other pasta dishes.

Pie... Bread, croutons or butter are served on it. Place it on top and slightly to the left of the main kit. A small butter knife is placed on top of it.
Kokil. Outwardly it resembles a mollusk shell. Designed for salads or oysters.
Fish. Slightly stretched out for easier handling of fish dishes.

In addition, there are plates of caviar, egg, dessert, salad bowls and many others. In addition, there is also a serving plate. It is placed under a plate for appetizers, soups or main courses.

According to the rules of etiquette, it may differ from the rest of the dishes (be from a different set or a different color).

Goblets

Most often, glasses and wine glasses are used as dishes for drinks. They can be different in shape, volume and have various purposes, which should also be taken into account when preparing for meeting guests:

Classic elongated glasses with a volume of 120-200 ml are intended for sparkling wines. served for fine sparkling wines. It must be refrigerated before filling.
A glass slightly different from the classic with an increased volume, with a slightly narrowed neck, is served for refined sparkling wines. It must be refrigerated before filling. And they fill it no more than 2/3.
For white wine, glasses with an elongated bowl on a narrow stem, with a volume of 180-260 ml, are used.
Red wine is poured into wider, open glasses.
Cognac glasses can have a classic shape (snifters) or a tulip shape.

Cutlery

Over the years of evolution of the art of cooking and serving, no less than plates, cutlery has appeared. All of them are usually divided into main and auxiliary (they are also called serving devices).

The former are intended for individual use. The second is used by all participants in the meal. They serve for dividing and cutting dishes into portions, laying them out on individual plates.

The main devices, in turn, are subdivided into:

Canteens. They are used for soups and main courses. The kit includes a knife with a length of 20-24 cm, a fork and a spoon, which are 5-6 cm shorter than the knife.
Eateries... Designed for snacks and cold dishes. Consist of a knife and a fork.
Fish... A set of slightly modified fork and knife. The fish knife is blunt, in the form of a spatula. The fish fork has shortened prongs.
Dessert... Fork-trident 18-19 cm long, a small spoon and a knife with a narrow blade. Served with pies, mousses, puddings and other desserts. Dessert spoon can also be served with fried eggs and berries with cream.
Fruit... These include a two-pronged fork and a knife. They are used for fruit salads, melons, watermelons, and unpeeled fruit desserts.

In addition, special cutlery designed for certain dishes (for example, a fork for oysters, sprats or lobster) may be served.

What and how to use?

The greatest difficulties are most often caused by the unfolding and use of cutlery. The rule can help here: the devices are always used in the direction from the edge to the center and from the right to the left. This means that when the proposed change of dishes, the cutlery that lies farthest from the main plate will be used first. When in doubt, first take the device on the right.

Placement rules

Serving is a whole science with a long history, which has its own rules and exceptions. However, if you remember the basics, then serving the table correctly will not be difficult at all:

The dishes are placed on the table in a strictly defined sequence. First - earthenware and porcelain items, then - cutlery. At the end, they put objects made of glass and crystal.
It is necessary to arrange everything so that the closest thing is what is needed in the first place. When planning several meal changes, the dishes and cutlery are arranged in the order in which the food will be served. At the same time, it is not necessary to pile everything on the table at once. It is enough to put the devices intended for serving dishes on the first and second. Dessert sets can be placed later - after the main ones have been removed.
The knife should be placed so that its blade is turned towards the cookware.
The glass (glass) according to the etiquette should be located above the knife. If several types of glasses are used, then they are all placed side by side.
Forks must be laid out to the left of the plate.
The spoons are always located to the right of the knives.
If you are planning to serve Italian food, there should be a bread plate on the table.
If there is soup on the menu, place the soup spoon between the knives for appetizers and fish.

In addition, there are several more generally accepted rules governing the location of individual serving items.

Plates

According to the rules, the layout of the dishes should start with the plates. In this case, they must be put so that they are 1.5-2 cm from the edge of the table. The distance between them should be approximately the same. It is believed that the dishes should be placed at intervals of 50 cm - so that those sitting at the table are comfortable.

Plates with cutlery should lie opposite each chair. Their number depends on the variety of the menu and the type of meal. For example, for a regular snack, one plate will be enough, but for lunch and dinner, two are served.

Smaller plates are always stacked on top of larger plates, allowing for quick replacement while saving table space.

Spoons and forks

Following the plates, cutlery is laid out. They must be placed on the sides of the main plate, with their concave side facing the table.

Forks are placed on the left side, spoons and knives on the right. You can put a teaspoon on top.

It is important to place only those appliances on the table that you really need. Most often, one knife, one fork and two spoons (for a hot dish and dessert) are enough for a regular meal. If necessary, this set is supplemented with special devices.

Goblets

Behind the plates, a little to the right, you can arrange glasses. When deciding on a variety of glasses, glasses and wine glasses, it is necessary to take into account the contingent of guests and the options for drinks offered to guests.

According to the rules, the containers for drinks should be arranged from largest to smallest. At the same time, you should not put too many glasses or glasses - this will only clutter up the table and may cause inconvenience for guests.

Does color matter?

The color in the table setting has the same meaning as in the interior decoration or the choice of the outfit.

Most often, the table is covered with a white tablecloth, but any other color can be used to create an unusual atmosphere. Everything here will depend on the nature of the event and the preferences of the hosts.

A white tablecloth, for example, is ideal for formal dinners. It goes well with porcelain, crystal and looks elegant in any situation. At the same time, white can be easily combined with any other. A table decorated in a black and white palette will look original.

A romantic mood for dinner or lunch will help to create a combination of white with delicate pastel shades. And the green color will bring warm spring notes to the meal. Serving completely made in green will look original.

The combination of white and blue will also be beautiful, but red must be used with caution, since under various conditions it can act differently on others and influence the atmosphere at the table.

Decor

The decor will help to complete the serving, to give it completeness. The main element of the decor is napkins, which can be placed in a glass for water, laid out next to the plates or placed on top.

Large napkins can be used for a quiet family meal; smaller napkins for breakfast.

For big celebrations and holidays, napkins can be folded in the form of flowers or tied in an original way. The color and pattern of napkins can be absolutely any, the main thing is that it should be in harmony with the overall picture of the design.