This is for the students who are willing to learn about table set up so that they will become capable in setting up table

2. Setting the table is
“civilized”… a cultured
and refined approach to
mealtime in our society.
As soon as the family
members or guests sit
down at a properly set
table, a formal or casual
tone is established.
Certain expectations
are apparent, including
the use of good
manners and
appropriate
conversation. Setting
the table organizes
mealtime.

3. Whether it’s a business luncheon, a
special occasion, or a daily family
meal… eating meals at the table offer
participants an opportunity for
conversation, socializing, and bonding.

4. 20-24 inches
Cover
The amount of space each participant is allowed at the table is called the
COVER. It should never be less than 20”; 24” is preferred because it allows
more elbow room and is therefore more comfortable. The table
appointments needed to eat the meal (the dinnerware, beverageware, and
flatware) are collectively called a PLACE SETTING.

5. Anytime you are
setting a table for a
meal, you should
include at least the
basic place setting
pieces…the
luncheon or dinner
plate, the place
knife, place fork,
place spoon, water
glass, and a napkin.
Dinner plate – placed at center of the cover
Place knife – all knives go to the right of the plate; blade facing plate
Place spoon – all spoons go to the right of the knives
Place fork – all forks go to the left of the plate
Napkin – the folded napkin goes to the left of the plate with the folded
edges on the top and the side away from the plate
Water glass - 1” above the tip of the knife
Plate, flatware, and napkin are all
placed 1” from the table’s edge

6. Other than the basic knife, fork,
spoon, glass, plate, and napkin,
other pieces in the place setting
are determined by the menu.
The menu dictates the formal or
casual tone of the meal, as well
as the table appointments
needed. There are rules on how
to set a table, but the availability
of cover space and table
appointments may make
exceptions necessary. The number of individual items set on the
table at the beginning of the meal is
determined by the style of meal service you
are planning… family style, English style,
Russian style, Butler style, Classical French
style, blue plate style, or buffet style.
Rule of thumb: set and use flatware on the
table in order “from the outside to the inside”

7. When adding beverageware to the basic place setting, it should be placed
diagonally to the right and below the water glass, as the arrow indicates. A
cup requires a saucer; a mug does not. The handle is always “to the right”.
If there are several pieces of glassware in addition to the water glass, such
as a juice glass or wine glasses, the cup may end up being to the right of
the spoons. A separate, possibly smaller coffee spoon may be added to the
left of the place spoon, especially in formal dining circumstances.

8. If you are serving the meal in courses, the salad plate or bowl would be
placed in the center of the cover on a liner plate.
If you are serving the salad at the same time as the entrée, as in family style
dining, the salad bowl or plate would be 1” above the tip of the place fork.
Any salad served on a plate other than the dinner plate requires the use of
a separate salad fork, placed to the left of the dinner fork.

9. Soup
A soup plate or bowl would be served on a liner in the center of the cover.
The liner plate may hold crackers or even small sandwiches, if desired.
A soup spoon, which usually has a larger bowl, is placed to the right… on
the outside of the spoons.

10. Soup
Salad
The first choice for any plate, other than the dinner plate, is over the tines of
the dinner fork. No liner plate is used here. If that space is already filled,
however, the next choice for the bread and butter plate is 1” above the dinner
plate. A separate knife for the bread and butter, if desired, can be placed
horizontally across the plate with the blade facing the dinner plate instead of
with the other knives to the right of the plate.

11. Soup
Salad
The first choice for any plate, other than the dinner plate, is over the tines of
the dinner fork. The second choice is over the top of the plate. When those
areas are already filled, as they are here, the 3rd choice is diagonally to the left
and below the salad plate. The dessert fork, similar to a salad fork, is placed
between the dinner fork and the plate. If the dessert requires a spoon, it
should take the place of the coffee spoon. “3” is the maximum number of any
type of utensil to the left or right of the dinner plate.
Dessert
Bread &
Butter

12. Soup
Salad
Dessert
Bread &
Butter
As glassware is added to the place setting, you continue to follow that
diagonal line, moving downward and to the right from the water glass. Red
wine sits to the immediate right, followed by the white wine glass. The
champagne flute sits behind the two wine glasses… forming a triangle. The
coffee cup and saucer is always remains at the far right.

13. Salad
Dessert
Bread &
Butter
Salad, soup,
or dinner
plate on a
charger
When a charger is used beneath the soup, salad, or a dinner-sized plate,
the charger itself is placed even with the edge of the table. That would still
leave the bowl or plate on top “1” from the table edge. Remember, the
charger is correctly used for no more than two courses, and is always
removed prior to the entrée.

14. Salad
Dessert
Bread &
Butter
A napkin with a fancy fold may be placed in several positions on the table.
Some folds are intended to be placed in the center of the cover; others in a
glass; still others remain on the left side of the cover. Napkin folds add
decoration to the table, and sometimes height.
Salad

15. When a meal is served in sequential courses, not all the plates are on the table at one
time, but the flatware is. The addition of more flatware imposes new rules: the forks
from the left are the fish fork, dinner fork, and salad fork. The small fork on the right,
resting in the bowl of the soup spoon, is the tiny seafood fork. The spoons, from the
right are soup spoon, place spoon, and dessert spoon. The knives are for the fish,
poultry, and meat courses. The spoon at the top center of the cover, bowl to the left, is
the coffee spoon; the fork with the tines to the right is the dessert fork.

16. Breakfast served “blue plate style”: bacon and eggs with toast on
the dinner plate; water, juice, and coffee to drink.

17. Breakfast served “blue plate style”: bacon and eggs with toast on
the dinner plate; water, juice, and coffee to drink.

18. Breakfast served “blue plate style”: bacon and eggs with toast on
the dinner plate; water, juice, and coffee to drink.

19. Breakfast served “blue plate style”: bacon and eggs with toast on
the dinner plate; water, juice, and coffee to drink.

20. Breakfast served “blue plate style”: bacon and eggs with toast on
the dinner plate; water, juice, and coffee to drink.

21. Lunch served blue plate, English, or family style: soup at the
center of the cover; salad on the plate above the forks; water,
milk, and coffee to drink.

22. 50 inches
38
inches
You are planning a dinner party for 10 people. Your table measures
38 x 50 inches. Knowing how much room is needed for each cover,
what is the minimum-sized table you will need? Will this one work?

23. Start here ____
Whether the buffet line moves around a table, or in one direction down
one side of a table… the order of the food, beverages, and table
appointments is the same.

25. Rose
1. Fold all four corners of a flat napkin into the center: then fold four points
again to the center.
2. Turn the napkin over and fold four points again to the center pressing all
folds tightly.
3. Turn napkin to form a diamond. Using one hand to hold two points at
front center of the napkin and with the other hand reach under that point
and pull up flap.
4. Repeat at three other points.
5. Holding center points, reach between petals and pull out additional flaps.
Click here
for video

26. Opera Fan
1. Fold napkin in half.
2. Fold width into accordion folds, leaving last four
inches flat.
3. Fold accordion in half with folds on outside; four
inch flat will protrude from the center.
4. Create a stand by folding the four inch flat toward
the base of napkin letting the folds fan out.
Click here
for video

27. Crown
1. Fold the napkin in half diagonally forming a triangle.
2. Fold the left and right triangle to the top forming a square.
3. Turn the napkin to form a diamond. Fold the bottom point 2/3 of
the way to the top point and fold the bottom point back again to
the base line.
4. Turn napkin over and tuck the far corners into one another
forming a round base.
5. Stand a napkin upright and flair out the two top corners to form a
Crown.
Click here
for video

28. 1. Fold napkin in half diagonally forming a triangle.
2. Fold one-fourth of the base edges of napkin up
forming a cuff.
3. Turn napkin over. Carefully roll left to right.
4. Tuck the remaining corner inside the cuff to
hold the candle firm.
5. Position the Candle with the highest point of the
napkin facing you.
Candle
Click here
for video

29. The Bird of Paradise
1. Fold the napkin in half and in half again.
2. Fold in half diagonally with points on the top and facing up.
3. Fold left and right sides down along center line, turning their
extended points under.
4. Fold in half on long dimension with edges facing out.
5. Pull up points and arrange on a fabric surface.
Click here
for video

39. Using the table appointments available, set a table correctly for one person to eat the following meals…
Breakfast #1
Cornflakes cereal
Fruit compote
Toast and jelly
Orange juice
Milk
Coffee
Breakfast #2
Bacon and Eggs
Dish of strawberries
English muffin w/butter
Cranberry juice
Coffee
Breakfast #3
(served Butler style)
Ham and egg casserole
Apple Danish pastry
Grapefruit juice
Coffee
Lunch #1
(served blue plate style)
Hamburger on a bun
Potato salad
Baked beans
Cherry pie
Milk
Lunch #2
(served blue plate style)
Cream of Potato soup
Assorted crackers
Tossed salad
Chocolate brownie
Lunch #3
(served English style;
set the table for the host
and 3 guests)
Lasagna w/ salad greens
in vinaigrette
Garlic bread and
relishes on the table
Iced tea
Dinner#1
(Served family style)
Meatloaf
Baked potato
Corn
Rolls w/butter
Gelatin salad
Apple crisp ala’ mode
Iced tea
Dinner #2
(Served Russian style)
Tomato juice cocktail
w/crackers
Minestrone soup w/fresh
hot bread
Raspberry sorbet
Grilled salmon
w/asparagus spears
Beef tenderloin w/glazed
carrot coins
Mixed salad greens
w/flavored oil dressing
Vanilla torte
Iced tea Coffee