Table Setting in Restaurant

Table setting
refers to the way to set a table with tableware – such as eating
utensils and dishware – for serving and eating. The arrangement for a
single diner is called a place setting. The arrangement varies across
various cultures. The rules for laying a table are not rigid. They are
followed to facilitate dining and making the table neat. The basic rules
for laying the tables are given below:


1.
Table Linens: Table linen has to be laid properly. A white cloth is
preferred but not mandatory. The only rule is to make sure that linen
patterns and china patterns don't clash.

2. Chargers: Chargers or
dinner plates should be placed on the table first. Chargers are
decorative elements that are placed underneath plates to add color or
texture to the table. Each plate should be set in the center of the
place setting and each place setting on the table should be set
equidistant. The rest of the components used to set a formal table will
be set with the dinner plate in mind. If a charger is used, soup and
melon bowls will be placed on top. The charger will generally be removed
just before the main course.

3. Napkins: Linen napkins should be folded elegantly and placed in the center of the dinner plate.

4.
Silverware: Silverware is to be placed in order of use. In other words,
the diner will start at the end and work his way in. The first course
will use silverware farthest from the dinner plate, while the last
course will utilize the silverware closest. Place all silverware an inch
from the table's edge.

5. Knives: Set knives on the table to the
right of the dinner plate. Technically, one should only use a knife if
one is cutting meat; however, up to three knives can be placed on the
table, in order of use. Blades should face inside, towards the table
setting.

6. Forks: Forks are to be set to the left of the dinner
plate in order of use. In most cases, there are three: one each for
seafood, the main course and the salad. When dining formally, salads are
generally served at the end of the meal.

7. Spoons: Spoons are
set to the right of the knives in order of use. If there is a melon
course, this spoon will be set closest to the plate with the soup spoon
on the end. If there is a dessert spoon, this will be set above the
plate. Coffee spoons are set on the saucer when it's time for dessert.

8.
Glasses: Glasses are set above the plate to the right in order of use.
From left to right: Water glass, red wine glass, white wine glass,
champagne flute (if ordered).

Dessert: Dessert plates and coffee /
tea cups will be set out after dinner. If a fork is to be used with
dessert, this will be placed on the dessert plate. A dessert spoon
should have already been set above the dinner plate. Coffee spoons
should be placed on the saucer. Coffee / tea mugs aren't used for a
formal dinner