How to set a table

   

Everyone agrees you work from the outside in, when choosing utensils and the inside out when selecting a glass.

Although there is a little discrepancy between the British and the Americans when it comes to etiquette, everyone seems to agree you work from the outside in, when choosing utensils and the inside out when selecting a glass.
A knife, fork and spoon, plus a plate and bowl of some description will get you though most casual meals at the kitchen table.
However, a complete cutlery set, usually comprising 56 pieces, a dinner set complete with five pieces per person, plus a selection of stemware are all key ingredients when it comes to playing host or simply adopting a ‘Keeping Up Appearances’ approach to everyday living.

Your menu will dictate what goes where. We’ve assumed an entree, soup, main course and dessert menu.

Note

• When arranging a place setting work left to right
• Don’t forget to clear related utensils and glasses at the end of each course

Step-by-step

1. Forks

Place the entree fork, followed by the dinner fork, on the left of the dinner plate or charger.

2. Knives & spoons

Place the dinner knife, followed by the entree knife (blades facing inwards), dessert spoon and finally the soup spoon on the right of plate.

3. Plates

Position your bread plate above your dinner plate and slightly to the left. If you have butter knives, place one on the bread plate at a 45-degree angle, handle towards the place setting.

4. Glasses

A water goblet or tumbler is positioned just above the dinner knife. Next in line are Champagne flute, red wine and white wine.