The 3 Table Settings You Need to Know

Whether it is knowing how to set the table properly or being knowledgeable of your place setting at an event, learning these three traditional types of table settings will help you in any dining situation!

Basic Table Setting

Photo Credit: Emily Post

Basic Table Setting Diagram Credit: Emily Post

  • This table setting is to be used on an everyday basis. Whether hosting a casual luncheon or setting the table for your family dinner in the evening, this is perfect!
  • An easy way to remember the placement is B – M – W
    • The Bread plate (or salad plate) is to the left of the main plate.
    • The Main plate is in the center of the place setting.
    • The Water glass is to the right of the main plate.
  • Use a simple 3-piece flatware setting – Fork to the left of the plate. Knife and Spoon to the right of the plate with the knife closest to the plate (blade facing it).
    • A butter knife should be added to the bread plate if rolls are being served.
  • Always remember your Essential Table Manners!

Informal Place Setting

Diagram Credit: Emily Post

Informal Place Setting Diagram Credit: Emily Post

  • This place setting is used for informal three-course dinner (soup/salad, main course, dessert).
    • (a): This is where the plate will be placed.
    • (b): Two Forks – The smaller fork to the outside is for salad. The larger fork to the inside is for the main course.
    • (c): Napkin – Once seated, place the napkin on your lap.
    • (d): Knife – The knife is placed with the blade facing in (towards the plate). You may use this knife throughout all courses, but not for your bread and butter (review (h)).
    • (e): Two Spoons – The rounder, larger spoon to the outside is for soup. The spoon to the inside is for dessert.
    • (f): Glassware: The water glass is to the left. The wine (or alternate beverage) is to the right.
    • (g): Salad Plate – If salad is served as the first course, this plate will take position (a). If salad is to be served during the main course, you do not have to set a separate plate, you can put it on the dinner plate. NOTE: Some people prefer to have their salad on it’s own plate so the dressing does not get on the other food; therefore, a salad plate is a good idea!
    • (h): Bread Plate and Knife – Be sure to use your butter knife to spread the butter, not your dinner knife (d).
    • Dessert Flatware – Not shown here. Typically, a dessert fork and teaspoon will be provided prior to dessert being served. If you prefer to set the table with the dessert flatware out, place both pieces of flatware above the dinner plate with the spoon on top (handle facing to the right) and the fork below (handle facing to the left).
    • (j): Coffee Cup and Saucer – This does not have to be placed on the table for the entire meal. If you prefer it is, place it to the upper left of the dinner plate on the outside of the glassware and flatware. If you prefer to bring out the coffee after the meal, set the cup and saucer in that place then pour the coffee.

Formal Place Setting

Diagram Credit: Emily Post

Formal Place Setting Diagram Credit: Emily Post

  • This place setting is used for the most formal of occasions which typically have several courses.
  • NOTE: This is just one example of a formal place setting. Depending on what food is being served, and how many courses this place setting and the utensils may vary. The guiding rule for flatware is: set the flatware so you “work from the outside, in.”
    • (a): Service Plate or “Charger”: This plate is stationary throughout the early courses and serves as an underplate for all courses prior to the main course. When the main course is served, the charger will be removed for the main dish to take it’s place.
    • (b): Bread Plate – Sometimes, individual butter slices/balls will already be placed on this plate.
    • (c): Dinner Fork – Use this for the main course.
    • (d): Appetizer/First Course Fork: Depending on what is being served, the smaller fork to the outside is used for the first course(s).
    • (e): Salad Fork: If the salad is served following the main course, it is set to the inside of the dinner fork (as shown above); however, if it served prior to the main course, it should go on the outside.
      • Dinner Order: Salad, First Course, Main Meal – Set the forks in the order listed (Left to Right) with the salad fork the furthest to the left of the plate and dinner fork closest to the plate.
      • Dinner Order: First Course, Main Meal, Salad – Set the forks as the diagram shows.
    • (f): Dinner Knife – Use this for the main course. The knife is placed with the blade facing in (towards the plate).
    • (g): Fish Knife – Only include this in the table setting if fish is being served.
    • Salad Knife: Not shown here. Just like the placement of the salad fork with the others, this depends on order of the courses.
      • Dinner Order: Salad, First Course, Main Course – Set the knives with the salad knife the furthest to the right of the plate and dinner knife (blade facing in) closest to the plate.
      • Dinner Order: First Course, Main Course, Salad – Set the knives with the salad knife the closest to the right of the plate and first course knife furthest from the plate.
      • All knives should be placed with the blade facing in (towards the plate).
    • (i): Soup or Fruit Spoon – Only include this in the table setting if soup or fruit is being served as one of the initial courses.
    • (j): Oyster Fork – Only include this in the table setting if oysters are being served. This is the only fork placed to the right of the charger, all others forks are always placed to the left.
    • (k): Butter Knife – Be sure to use your butter knife to spread the butter, not one of the other knives.
    • (l): Glassware
      • (la): Water Glass
      • (lc): Red Wine Glass
      • (ld): White Wine Glass
      • (le): Champagne Flute or Sherry Glass: Only include this if there will be a champagne toast or if a desert wine is being served.
    • (m): Napkin – Once seated, place the napkin on your lap.
    • Dessert Flatware – Not shown here. Typically, a dessert fork and teaspoon will be placed prior to dessert being served. When placed, both pieces of flatware go above where the plate will be placed with the spoon on top (handle facing to the right) and the fork below (handle facing to the left).
    • Coffee Cup and Saucer – Not shown here. This will be served after the meal and set to the upper right of the dessert plate.

I know that seems like a lot, but just remember to review these on a case-by-case basis! For occasions involving both informal settings and formal settings, review my 8 Foundational Dining Etiquette Tips!

As I mentioned, there will be changes to these place settings. What variations to place settings have you seen?

Last, but not least – A little added fun, perfect for this topic! Check out this lovely “Preppy Fixins” Tee by Lauren James!

Happy Dining!

Sparkle On,

Alexandra

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8 Foundational Dining Etiquette Tips

This week, I am covering dining etiquette!¬†This is a vast topic¬†and can¬†be broken into¬†many posts so today, I am highlighting what I¬†think are¬†the foundational pieces of dining etiquette.¬†Even though “dining etiquette” may feel like a¬†formal topic, a lot of these tips can be used in everyday circumstances such as client luncheons or dinners, going out for a date, dinner with a¬†significant other’s family,¬†and many other settings! Here are my 8 Foundational Dining Etiquette Tips:

  1. Arriving at the Table and Being Seated
    • Stand to the right of your seat and enter from that side.
    • When everyone¬†arrives at your table, the Host/Hostess invites the table to sit. Allow the Guest of Honor (to the Host/Hostess’¬†right) to¬†begin sitting first, then the rest of table follows.
    • If¬†everyone has not arrived at your table, but it is time to sit down, allow the evening to proceed as it should.
      • If additional¬†guests join your¬†table, stand to introduce yourself.
    • Anytime a lady excuses herself from the table, the gentlemen should stand as well. The same applies for when she returns.
    • If you have a purse with you, place it under your seat or in your lap if it is small. A¬†purse should not be placed¬†on the table.
  2. Napkin Duty
    • Once seated, remove¬†the napkin from¬†your place setting, but do not unfold it.
    • With the napkin¬†on your lap,¬†unfold it¬†so the¬†main¬†fold is¬†towards you. This prevents crumbs from falling out onto you¬†when you pick-up your napkin.
  3. B – M – W
    • Your Bread is to the left of your plate.
    • Your Meal is directly in front of you.
    • Your Water/Wine is to the right of your plate.
  4. Which piece of silverware do I use?!
    • Work your way from the outside, in.
    • The silverware at the top of your plate is for dessert; do not touch it during the earlier courses. The wait staff should adjust your place setting prior to dessert. If they do not, the fork goes to your left and the knife or spoon goes to your right.
  5. Ah, there are so many glasses!
    • 3 or 4 Course Meal: Work from the bottom, up. The glass(es) closest to you will be for wine during your meal, the¬†next and largest¬†glass is for water, and the¬†small, skinny flute¬†is typically¬†for champagne¬†for toasts and/or dessert drinks.
    • 6 Course Meal: Work diagonally (from right to left), up.
    • If you do not want to be served wine or you do not care for coffee with dessert, simply say “No, thank you.” and place your hand gently¬†over the glass to signal to the waiter not to pour.¬†Turning¬†your glass/cup upside down is not appropriate.
  6. Dining American or European/Continental Style?
    This is actually an entire post of its own (look for another one coming soon!), but a few major points are:

    • American Style: You switch your fork and knife between hands to cut then take the food to your mouth with your fork in the¬†dominant hand. Continental Style: You keep the fork in your left hand and the knife in your right, both facing down,¬†with your wrists against the table.
    • American Style: hands do not touch the table. Continental Style: Wrists always remain on the edge of the table both when you are eating and when you are resting.
    • Both styles: Once finished, place your knife with the blade facing you and fork facing¬†up (American)/down (Continental)¬†in the 4 o’clock position on the plate. This signals to the server you are finished.
    • Both styles: Cut one¬†bite of meat or food at a time. Put that piece¬†in your mouth then cut the next.
  7. Need to leave the table?
    • Simply say, “Please excuse me for a moment.” No one needs to know you are going to use the restroom!
    • Place your napkin neatly on your seat.
    • Exit your chair on the right side and when you return to the table, enter your chair from the right.
  8. At the completion of the meal
    • Place your napkin neatly¬†on the table to signal you are not returning.
    • Exit your seat¬†on the right side.

I hope this breaks down dining etiquette into digestible bits and provides you with the foundational pieces! If you have questions about any of these tips or about another topic, please comment here or contact me. I love hearing from my readers and answering your questions.

Happy Dining!

Sparkle On,

Alexandra