How do you set knife and fork on the table, or how to properly set your table?

Modern gastronomy is more and more free from classical codes and knows how to create sublime tables without always respecting the usual art of living and the table art. However, for those who want to go back to basics, here are the “table setting” codes, or how to set a table in the rules of the art!

The tablecloth : To choose according to the occasion

Ideally, it must exceed from the table from 20 to 30cm.

If you want to cover the entire height of the table, remember to leave at least a few inches free on the ground so that your guests are not embarrassed to slide their feet under the table.

The folds caused by rectangular tables must be organized in the length.

Trick: A fleece placed under the table cloth dampens the sounds, improves the comfort of the guests and protects your table!

Napkins : To match the tablecloth

They are usually placed in the center of the plate for lunch and on the side (preferably left side) for a dinner. English tradition presents them on the bread plate.

Place setting : Not to be confused with Cutlery pieces

Ideally, each place setting should occupy 70cm. For the guests comfort, it is better to avoid going down below 60cm.
The place setting must be placed, between 1 and 3cm from the edge of the table.

Plates : Their number depends on the splendor of the meal

French tradition use to limit to 3 plates that symbolize the 3 dishes of a classic meal (starter, fish, meat), stacked from the widest to the narrowest.

If it is planned to serve more dishes, each additional plate and its cutlery associated are usually brought at the time of service so as not to clutter the table and annoy the guests.

For a classical presentation, the presentation plate – never used except to give an aesthetical frame during the meal – is placed first. It remains in place throughout the meal, and is removed only to serve the dessert.

Main course plate is placed above, than the starter plate.

It is common to place a fourth plate above the forks and aligned to the glasses. It is the bread plate, where a spreader or a butter knife is usullay placed.

Cutlery pieces : Distinguish those needed for meals from those used for dessert

For the meal

Generally, table fork and table knife, which are for the main course, are next to the plate.

KnIves are placed on the rIght of the plate (II), cutting edge turned to the plate, Forks are on the leFt (FF). This logic is actually practical, as each piece is placed on the side of the hand that will use it.
So, the table spoon (soup spoon), is placed on the right side, near the knives, when it is requested for a course, for sure.

Forks and spoons are placed tip on the table in the french tradition (so as to see armorial bearings stamped on the back of the handle) and tip in the air in the english tradition. All forks and spoons on the table must be placed following the same tradition.

Trick: If you plan to serve a pan-fried meat, consider placing a steak knife instead of a table knife.

For dessert

In order not to clutter the table, the dessert cutlery are preferably brought only at the time of dessert.

If they are part of the place setting, they must be placed horizontally between plate and glasses.

Dessert knife is placed near the glasses, cutting edgce turned to the plate, handle on the right, as it will be used by the right hand.
The dessert spoon is placed in the same way. Then, near the plate, the dessert fork is placed handle on the left.

Glasses : One for each drink

Water and wine glasses

They are arranged from right to left in capacity order.

The right glass is the one with the smallest capacity, usually the white wine glass.
The red wine glasse is placed next, then, the water glass, with the biggest capacity.

The red wine glass is placed above the tip of the table knife.

The french tradition organizes glasses following an angle while they are presented in a horizontal line in the english tradition.

Flute or champagne cup

If you consider to serve champagne, flute or champagne cup is placed behind dinner glasses, between the water and red wine glasses in the french tradition, and aligned on the left of the water glass in the english tradition.