Proper serving table, corresponding to the event, occasion and time of day of the feast, will allow guests to feel satisfaction from both the event and the meal itself.
Proper table setting not only emphasizes the hostess’s delicate taste, but also shows her respect for guests and household members.
The table is set taking into account the occasion, menu, theme and time of day. At the same time, the purpose of any serving is to provide guests with a comfortable and pleasant pastime and convenient access to all the dishes presented.
Basic rules for setting the table with cutlery at home
The first thing you need to do is choose and lay tablecloth. For rectangular table take a tablecloth 50–60 cm longer than the tabletop. If round or oval table- 100 - 110 cm wider than the diameter of the tabletop.
Calculate the length of the tablecloth so that its edges are 30–50 cm below the bottom surface of the table.
For homemade lunch you will need A plain white tablecloth, but other calm pastel colors will also work.
IMPORTANT: It’s good if the color and texture of the tablecloth is in harmony with the color and texture of the curtains, upholstery of sofas and armchairs in the room. In any case, the tablecloth should be ironed flawlessly.
When the table is set, arrange the cutlery. First of all – glass and porcelain plates and dishes. After them - knives, spoons, forks and other necessary devices.
Glass and crystal are placed last. glasses, shot glasses, goblets.
Scheme of correct sorting of the festive table Arrange the equipment this way:
- any knives place on the right, so that the cutting part faces the plate
- tablespoon also place it on the right, so that its convex part is at the bottom
- forks after setting the table, they should be on the left, with their teeth pointing upward
- dessert spoon should be behind the plate, its handle turned to the right
IMPORTANT: When serving with cutlery, you must take into account that they will be used from the outer edge and the items will be changed depending on the serving of new dishes. For convenience, you should place objects at a distance of about 1 cm from each other.
Basic rules for setting the table with dishes at home
Plates are placed on the table first, and glasses, shot glasses, glasses - last.
Arrange the plates in this order:
- Medium plate(snack bar) place it so that there is 2.5 - 3 cm left to the edge of the table.
- Pie (bread) plate place on the left, leaving about 10 cm.
- If a change of dishes is expected, place it under the snack bar dinner plate small size, Having previously laid a napkin under it.
IMPORTANT: Depending on the type of first dish, choose a plate for it. If cream soup or broth will be served, take a bowl; if thick soup or borscht, take a large deep plate.
Wine glass put it on the right water glass- on the left, but they must be in one line. Two rows of drinkware are allowed if a grand event is being prepared with big amount variety of dishes and drinks.
IMPORTANT: Dishes for table setting must be prepared in advance. To do this, wash it, dry it, and wipe it thoroughly with a towel. The main thing is that the dishes look perfect before serving. Stains, drips, cloudy or opaque appearance are unacceptable.
Folding napkins for table setting
Napkins- an integral attribute of any feast. No matter how beautifully folded paper or linen napkins are, do not forget that they, first of all, serve for the convenience of guests.
Therefore, any napkin should be located in the most accessible place, and even the most intricate napkin shape should be easy to unfold.
The pictures and videos show how to quickly and beautifully make a flat or three-dimensional figure from a napkin.
IMPORTANT: Volumetric figures made from fabric napkins will keep their shape well, and the napkins themselves can be easily washed off if they are starched.
To starch a linen napkin:
- In 0.5 l cold water add 1.5 tbsp. starch and stir until you get a homogeneous cloudy white solution that does not contain lumps.
- Boil 1 liter of water, pour into the prepared solution and stir.
- Cool and strain through cheesecloth.
- Dip clean, dry wipes into the solution and wring out a little.
- Hang the napkins to dry without using clothespins.
- Start ironing between two towels as soon as all the water has drained from the napkins.
IMPORTANT: According to the rules of etiquette, beautifully folded napkins should be used at formal feasts. For other events, the napkins can simply be placed neatly in a glass or coaster.
Rules for setting the table for breakfast according to etiquette
To properly set the table for breakfast, follow the following pattern::
- Set out the appetizer plates.
- Place cups and glasses.
- Place a teaspoon on a saucer.
- Place an egg rack on the appetizer plate, and don’t forget about a special spoon.
- Also place a deep porridge bowl on the snack plate.
- Place a coffee pot or tea with a hot drink in the middle of the table.
- Serve sandwiches or croissants on a large flat platter.
IMPORTANT: On the table set for breakfast, a saucer for jam or honey, a butter dish, a salt shaker and a sugar bowl would be appropriate.
Rules for setting the table for dinner according to etiquette
There are several options for setting the table for lunch, since lunch itself can consist of a different number of dishes:
- Place a small plate on a table covered with a tablecloth.
- Place a deep one on a shallow plate for the first course.
- Add a snack plate if you will be serving dishes that cannot be eaten from shared dishes.
- Place a fork to the left of the plates, a soup spoon and a knife to the right, the knife should be closer to the plates, and the spoon should be closer to the edge of the table.
- Decorate your snack plate with beautifully folded napkins.
- Place a salt shaker and containers with the necessary spices and seasonings in the center of the table.
- Place wine glasses and water glasses on the right and left, respectively.
- Place a bottle of alcoholic drink on the table previously uncorked.
- Fresh flowers in the center of the table will decorate and complement even an imperfect table setting.
- Serve the oil in a butter dish.
- Serve the first one hot in a tureen.
Rules for setting the table for dinner according to etiquette
Dinner, whether invited or a quiet family dinner, is always associated with warmth and comfort. Therefore, it is important for the hostess not only to set the table correctly, but also to complement the table setting with appropriate details.
- Choose a tablecloth (suitable with a small pattern).
- Place two small plates one inside the other, and to the left of them place a plate for bread.
- To the left of the plates, place the forks with their tines up, and to the right, place the knives with the blades facing the plate.
- Place dishes for alcoholic drinks to the right of the plates, for water - to the left.
IMPORTANT: Table setting for dinner is similar to lunch setting, but differs in the absence of a deep plate and spoon for the first course. This dish has no place on the table in the evening.
Beautiful festive table setting: rules
Festive table Usually they serve it not only for their family members, but also for invited guests.
There are several rules for setting a festive table, following which any hostess will be able to show her ability to welcome guests at the highest level:
- Tablecloth for the festive table it should be perfectly clean and ironed. It is advisable to spread a thick cloth on the table under the tablecloth, which will prevent the dishes from clanking if they accidentally fall, and will also protect the table surface from spilled liquids. However, it is permissible not to cover the table with expensive wood at all.
- Crockery and cutlery that are used for serving must be from the same set. It is unacceptable to serve festive table dishes different colors and sizes. The cleanliness and shine of dishes must be impeccable.
- How plates and cutlery need to be laid out only in the order in which the hostess plans to serve the dishes.
- Shouldn't be on the table excess dishes and cutlery. Items “just in case” are not needed, but will only spoil the appearance of the table.
- All alcoholic drinks are served in pre-opened bottles, but champagne is opened immediately before serving.
- One cloth and several paper ones should be prepared for each guest. napkins.
- First course The hostess pours it into plates from the tureen for the guests. One of the guests or household members can help her serve filled plates. This should be done by approaching everyone present at the table with right side.
- Second course Guests put it on their plate from the common dish.
IMPORTANT: The generally accepted order of serving dishes at the festive table is: appetizer, first course, fish dish, meat dish, sweet dessert and fruit, tea or coffee.
The presence of thematic decor in the center of the festive table will emphasize the efforts of the hostess and give the feast coziness and warmth.
Banquet table setting rules
Banquets arranged in honor of a major holiday, such as an anniversary or wedding. The very concept of a “banquet table” implies that the event will take place in a specially rented banquet hall, and waiters will serve the guests.
The attributes of the banquet are:
- various decorations (balloons, bows, special drapery)
- entertainment for guests (live music, performances, toastmaster or host of the event)
Banquet table must correspond to the situation, occasion and general mood. The main rules for serving it:
- Are used folding tables , which are arranged depending on the number of guests, the features of the hall, and the type of service.
- The tables are set white banquet tablecloths, leaving slopes from the edges of about 25 cm.
- First of all they place small plates. They are placed in such a way that the distance between adjacent plates is at least 60 cm, but not more than 80 cm, and the distance to the edge of the table does not exceed 1 - 2 cm. Snack plates are placed on top, and pie plates on the left.
- On right put knives, with the blades facing the plates. All utensils located on the right: table knife, fish knife, table spoon, snack knife.
- To the left of the plate: table fork, fish fork, two snack forks.
- Dessert fork and knife placed behind the plate.
- Also behind the plate there is wine glass, to the right of the wine glass - glasses for stronger drinks.
- Cloth napkins placed on plates, after giving them a beautiful appearance.
- Short flowerpots with fresh or artificial flowers placed evenly in the center of the table.
- Can also serve as table decoration vases with fruits and grapes.
IMPORTANT: Every little detail is important for a banquet table, so setting it takes a lot of time.
Rules for table setting in a restaurant
There are two serving options in the restaurant:
- banquet
- preliminary (corresponding to the order from the menu) with additional serving
The name of the “preliminary” serving speaks for itself - the serving will require additions after guests choose dishes and place an order.
Items that must be present on the guest's table according to the rules pre-serving:
- table knife, plate, fork
- wine glass
- fabric napkin
- additional accessories (spices, folding menu cards, table number in the form of a sign, ashtray, etc.)
Rules for serving the dessert table
Dessert time is the end of the main feast. All dessert utensils are served shortly before the dessert itself is served. Place a fork to the left of the dessert plate and a spoon to the right.
The dessert is served on plates-stands. If it is chilled, it can be served in bowls or bowls.
Rules for serving a sweet table
Serving a sweet table has no fundamental differences. They put a plate and cutlery in front of it. Place a deep plate on top of a flat plate for liquid sweets.
On the right side of the plates there are wine glasses and glasses. You can display fruits or various cakes on the shelves.
Before inviting guests to the table, it is covered with a tablecloth, preferably in soft colors.
A tea cup larger than a coffee cup is placed on a saucer. The spoon is placed on the saucer. A dessert plate is placed to the left of the cup. For sugar, use special tongs.
Rules for serving the tea table
The main rules for serving a tea table coincide with the basic rules for serving described earlier, however, several recommendations will help create a more cozy atmosphere for guests invited to tea:
- The color and style of the tea set should match the color and texture of the tablecloth.
- It is advisable to have a composition of fresh flowers on the table.
- If classic Russian tea drinking is expected, it would be appropriate and at the same time original to serve tea directly from the samovar, which is placed to the left of the hostess of the house or placed on a separate table.
- Milk is served in a milk jug for tea. It is advisable to place the milk jug on a plate so as not to accidentally spill its contents on the tablecloth.
- The cake, roll or pie is cut into portions. Fruits are placed in vases, sweets in candy bowls. The berries are laid out in bowls or plates.
- Alcoholic drinks are allowed at the tea table.
IMPORTANT: Tea drinking is a time for relaxed intimate conversations. Even if the tea table setting is not ideal, the positive attitude of the guests and a kind, cozy atmosphere will brighten up the evening and make small shortcomings invisible.
Rules for serving a buffet table
Buffet carried out at official receptions, corporate events, presentations.
Features of its implementation is that many people can attend the event, but neither a large hall nor special financial costs will be needed for this.
IMPORTANT: The buffet is held in the evening, it lasts a maximum of 2 hours. The purpose of the event is to socialize and make new acquaintances. It is considered bad form to be one of the first to eat and the last to leave the buffet table.
Features of table setting for a buffet table:
- The tables are covered with white tablecloths and arranged in such a way that guests can move freely around the room. A separate table is prepared for dirty dishes.
- There are no chairs, because during the buffet, guests themselves come to the tables and choose food.
- Buffet menu - appetizers, light salads. Champagne and wine are acceptable drinks.
- Wine glasses and stacks of plates are placed at the ends of the table, forks are placed in special stands next to the plates. Guests will bring their own dishes.
- The main thing is to leave enough space at the edges of the tables.
- Napkins are placed in holders and spaced evenly.
- Be sure to decorate the tables and hall with flowers and fruit baskets.
- Water and juice are poured into glasses, alcohol is left in bottles, having previously uncorked them.
- The buffet menu consists of dishes that you can easily put on your plate: canapés, sandwiches and light snacks.
Rules for setting the table for a birthday
Birthday- a holiday that can be celebrated both in a narrow circle of relatives and closest people, and in a noisy company of friends, acquaintances and good acquaintances.
Depending on what kind of celebration the birthday person wants to have, you should choose the venue, menu, and type of service.
- If planned quiet family dinner, then they serve either a festive table or a table for dinner.
- If the birthday takes place in the cafe or a restaurant with a pre-agreed menu, a banquet table is served.
- Those who decided on their birthday visit a restaurant, but have not pre-booked a table or certain dishes, standard restaurant pre-service will be expected.
Table setting rules for children in pictures
From childhood, you need to teach your child the basics of etiquette. In adult life this knowledge will come in handy more than once. To ensure that your child doesn’t have any difficulties when learning table manners and the basics of table setting, you can conduct classes in a playful way and use special pictures.
Knowing and putting into practice the rules and features of table setting, you can feel confident when inviting guests or setting the table for a family celebration.
Joint feasts in a cozy, beautiful decorated table will bring positive emotions owners and their guests and, perhaps, such feasts will turn into a good family tradition.
Video: How to set the table correctly?
Setting the table for dinner is an important step that cannot be ignored; the main thing is to use your imagination.
Why do you need serving?
The concept of “serving” came to us from France, a country known for dictating the rules of style and etiquette. If we translate the word literally, we get “preparing the table and items necessary for the meal.” Some people believe that serving is the job of people from high society, and that the average person has no time and no need to spend time on this.
Why do you need serving for dinner? Here are just some of the main factors:
- Aesthetic satisfaction. People are designed in such a way that they always want everything around them to be “beautiful.” Sometimes we even unconsciously take some action to surround ourselves with things that please the eye. When the whole family gets together for lunch on the weekend, or has an official meal with business partners, or celebrates any holidays, this is all a reason to devote time to serving.
- Practicality. In some families, in which it is not customary to prepare much for dinner, someone has to constantly run for the necessary items. One will need another spoon, another will not want to drink compote from a small glass, the third will ask for more. When the table is well set, everything is in its place and everyone can enjoy the meal, pleasantly communicating with each other, without thinking that something is missing.
- Benefits for the stomach. No matter how strange it may sound, scientists have long proven the fact that a beautifully set table, and especially if it is accompanied by pleasant company, has a positive effect on appetite. A cozy atmosphere is not created on its own; it requires effort. And pay due attention to serving - great way do it.
Tablecloth
The tablecloth on the dining table should not be oilcloth; the option is fabric, preferably cotton. The oilcloth is intended for the kitchen; it is well suited for cooking, because you can easily wipe off dirt and water from it. Using it to serve the dinner table is not aesthetically pleasing.
As for the colors, the tablecloth should in no case be splattered, look sloppy and attract undue attention. The main attributes of any table that immediately catch the guests’ eyes are the prepared dishes. It is best to choose a tablecloth in light, neutral tones, such as beige, but you also need to consider the color of the dishes.
It is important to pay attention to the preparation of the tablecloth: it must be washed and ironed so that there are no folds or creases in any place. It should also be true to size, the edges can hang down only to the level of the seats of the chairs, no lower. In the corners it should go down along the legs, evenly on each side.
If there is even a small stain on the tablecloth that cannot be washed or a hole, under no circumstances should you lay it on the table. Such a small thing can ruin the overall impression guests from lunch.
Dishes
The placement of plates plays an important role in ensuring the comfort of guests. Which ones to place depends primarily on the prepared dishes.
The basic rule when choosing the number of plates and their type is as follows: there should be so many of them that you do not need to eat two dishes from one plate and they should be such that it is easy to put food on and put it into the cutlery.
- The first plate is used for decoration and serves as a stand. It is not for eating and must be the right size. The table area per person is 80 cm according to standards, so the plate-stand should be placed exactly in the middle of this gap.
- A plate is placed on top for the second course, and on top of it - for the first. This classic scheme, since almost any lunch menu requires a liquid dish and a main dish. If only the second course is served, then the option of placing both plates disappears.
- A plate for bread is placed on the left, closer to the top. It is called a “pie” and is used throughout lunch to put any baked goods on it.
- It is necessary to decide whether table and snack plates will be used, as well as their quantity, based on the menu. If the appetizer is served in a dish that is intended to be eaten directly from it, there is no need to place these plates. If a cold or hot appetizer is prepared in the form of, for example, a salad, then you will have to prepare an additional plate.
Once all the plates are prepared, you can move on to preparing the rest of the utensils you will need for lunch.
When placing the stand plate and others on top, you must remember safety. The minimum distance to the edge should be at least 2-3 cm.
Devices
- The forks are placed to the left of the plate, strictly with their tines facing up. How many there will be and what type they will be depends on the dishes. The principle of laying out forks is simple: from right to left, in the order of use. For example, the fork for the second one will be closest to the plate (it is eaten first), next to it there will be snack bars, and then dessert ones.
- Knives and spoons are laid out according to the same principle as forks, but to the right of the plates. It is important that all knives “look” in one direction - towards the plate. Knives are laid out closer to the plate, followed by spoons.
There are also separate rules for serving cutlery with spices. The salt shaker should be 1/3 full and the pepper shaker ½ full, the container with mustard can be filled to the brim, and a spoon must be served with it. All liquid spices olive oil, vinegar and others, are served in designated small bottles (usually 100-150 ml).
Sauce bowls can be of different shapes and volumes; when serving them, it is important to make sure that the sauce is easy to scoop, and at the same time it does not stand open so as not to dry out. Both spice utensils and gravy boats should be located in the center. They should be in such quantity that everyone can reach the desired item.
Glasses
Beautiful glasses always look luxurious and add a special chic to the dining atmosphere. The main glass that must be present is the one intended for water. It is placed above the knives, at a distance of about 7 cm above.
The remaining glasses are set based on the planned drinks. A glass for juice (or compote) is placed closer to the first one, followed by a glass for wine. Even if you think that a particular guest will not drink wine, for example, you must supply the same number of cutlery for each person. This will avoid awkward moments and will not put guests in an awkward position.
If children are present at the table, they are allowed to have separate glasses for juices; they can be painted or decorated with age-appropriate designs. In all other cases, it is recommended to use the same glasses, the same color, pattern and size for all guests.
Alcohol other than wine is rarely used at dinner. However, if the event involves the presence of other, stronger drinks, glasses and other glassware may be displayed, depending on the choice of alcohol. They are placed behind the main glasses.
Napkins
Using paper napkins when serving dinner is a sign of bad taste. They look appropriate when eating street food or when you are eating without guests, for example, herring. When a beautiful, or even more so festive, table is laid, cloth napkins must be present.
The main thing that napkins should be combined with is a tablecloth. There are many ways you can lay them out in an original way, like this: classic options Simple envelopes or packages are considered. It is important to count them so that not a single guest is left without a napkin.
An important role is played by stands, which can have different shapes and decor that looks beautiful and rich. Never place napkins in a transparent glass, and it is also not recommended to use ordinary plastic coasters.
We pay special attention to the cleanliness of the napkins: they must be clean and ironed. If they have been used for a long time, it is quite possible that abrasions may occur; such items must be replaced. It is expected that guests will use cloth napkins to cover their laps, which means they must look decent enough to be safely applied to their clothes.
It is best to arrange cloth napkins so that there is one on each plate. Thanks to this, it will be easy not to miscalculate and guests will immediately see that they don’t have to think about the risk of getting their clothes dirty.
The requirements and secrets of table setting, like the word itself, came to us from France. Serving means preparing the table for any ceremony or celebration. The main thing in this process is the correct arrangement on the table of the items necessary for eating during the celebration.
In addition to utensils such as spoons, forks, plates, glasses, it is necessary that guests always have napkins on hand.
In a word, the goal of everyone preparatory work before receiving guests is to deliver them maximum comfort. A beautifully decorated and served table can improve the overall mood and show the friendliness of the hosts.
Home serving may differ from traditional ones. But, nevertheless, there are strict rules that must always be followed. These so-called golden rules help to set the table beautifully even for an ordinary dinner.
The golden rules of serving include:
In conclusion, it is worth adding to the basic rules that the tablecloth on the table can be accompanied by cloth napkins. Such napkins should be ironed and starched, and also match the color of the tablecloth. Cloth napkins are placed on plates to complete the serving.
It goes without saying that before you start setting the table, the lunch menu is developed. Based on the menu, it will become clear what needs to be served on the table. Cutlery and dishes are provided for each dinner participant.
The serving process begins with choosing the place where the table will be installed. According to the rules of table setting, the table for dinner is set in the most big room. Of course, such a place will be the living room or any other room with larger area. After this, the table is covered with a beautiful tablecloth, on top of which at home, in order not to get it dirty, you can lay a transparent oilcloth.
From this moment it begins table decoration with dishes. Step by step it will look like this:
- A shelf with fruit is installed in the center. It is possible that many do not have such a design. In this case, a multi-level fruit stand is constructed from two or three different vases. Flowers are placed in the water at the top of the structure, and sweets, grapes, and apples are placed in tiers below. Each server decides which fruits should be on the table independently.
- If a home celebration is held in honor of one person, then a vase of flowers is placed in front of him. In other cases, flowers may be in front of each guest or at two opposite ends of the table.
- Plates are served in a circle based on each guest. A serving plate is placed at a distance of 2 centimeters from the edge, on which the appetizer plate is placed first, and then the soup plate. It is worth noting here that when serving opaque soups, plates are used, and special cups are used for transparent ones. For example, bowls are allowed.
- Next to the serving plate, from which the table setting began, a special plate is placed for bread, butter and pies. Such plates are called pie plates.
- Napkins are placed under the plate, one edge of which is pressed against the plate, and the other is hanging (but not too much) from the table.
- Cutlery is placed on the right side when serving. Moreover, all utensils must be visible: they cannot be hidden under the edges of the plates. Forks, spoons and knives are laid out according to the degree of their need. The soup spoon comes first, then the fish fork and knife, and so on. A fork and knife can also lie on both sides of the plate, and a soup spoon on top.
- A glass, glass and various glasses are placed immediately in front of the plate.
- One salt shaker with salt and pepper is placed on several devices.
- The bread is sliced just before serving. The bread is cut into square or triangular pieces and placed on two or three plates at the rate of one plate for several people.
- Bottles of wine should be placed among vases of flowers. Other drinks, both alcoholic and non-alcoholic, do not have to be placed on a common table - a separate table is used for this. On small table There may also be snacks.
- The distance between chairs should be about 50 centimeters.
What and what to drink from
Serving glasses and glasses is integral part general design. Where these items should be has already been mentioned. Now you need to clarify in what order to arrange them.
So, the plates and cutlery are in place, all that remains is to sort out the glasses.
- In the place where the knife lies, a distance of one and a half centimeters is measured by eye, and a glass of water is placed.
- The wine glass is positioned at approximately a 45 degree angle from the first glass.
- A vodka glass is placed next to the wine glass.
Naturally, all glasses should be different. Strong alcoholic drinks are drunk from small, low glasses. Champagne glasses, like wine glasses, should have a stem.
An aperitif is served before meals. The aperitif can be either alcoholic or non-alcoholic. This is done at the owner’s choice: either light wine, or a cocktail, or juices and water. Serve as an aperitif with fruit or sweet snacks.
But alcoholic drinks are served during lunch.
Differences in serving
Preparations for celebrating any event, especially when it happens at home, usually take place on weekends. At this time, all relatives are at home and are directly involved in the serving process. Basic three rules unchanged for any special occasion. Further, each serving case may differ from the previous one. Every day or a holiday meal brings something different to the serving process.
- At children's parties, of course, you won't need alcohol or glasses for it. You can also exclude fresh flowers from the list, since children may drop the vase while playing. But balloons are often used as decoration.
- Dinner requires candlesticks on the table. Dessert dishes are placed at opposite ends and there should be dessert plates next to each of them, and next to the main course there should be a stack of clean plates for guests.
- There is such a thing as seasonal serving. The dishes should be combined with the decor, the tablecloth should also be used brighter in the fall, in the summer you can, for example, use some yellow or Green colour. It all depends on taste and imagination.
Arrangement of plates and cutlery remains unchanged in all variants.
Decor as the final stage of serving
Those who know how to set a table will enjoy further decoration. Here you can give free your imagination. The main thing in decorating is not to overdo it.
After serving free places decorated with candlesticks, figurines, figurines, flowers. If fresh flowers are placed closer to the hero of the occasion or in the center of the entire composition, then artificial flowers, petals, dried citrus peels, and so on are used throughout the decorative object.
You can simply create a “mess”, or you can somehow highlight each plate with the help of auxiliary decorative items. Depending on the festive occasion, decoration can highlight the holiday. On New Year pine cones and spruce branches, tangerines scattered around are suitable as decoration; summer holidays easy to highlight with shells; in the fall, dried yellow and red leaves may be sufficient.
In general, the flight of imagination is unlimited, it is only necessary that all efforts do not cancel out the table setting done before.
To set the table for dinner (Fig. 3), a table service (or a set of tableware) and cutlery are used. The table is covered with a well-ironed tablecloth. Place bread, salt (pepper, mustard) and, preferably, a low vase of flowers on it.
If lunch consists of an appetizer, first, second and sweet courses, then a small dinner plate is placed for each diner, and a snack plate is placed on it. Separate cutlery should be served for appetizers and dessert. When setting the table, cutlery is laid out in the following sequence: to the right of the plate is placed a knife for the second course, then a spoon for the first course and a knife for the appetizer, and on the left is a fork for the second course (closer to the plate) and a fork for the appetizer. Cutlery for dessert is placed behind the dinner plate parallel to one another: the spoon and knife are with the handles to the right, and the fork with the handle to the left.
In order not to create an unnecessary clutter of dishes on the table, follow a certain sequence in changing dishes. For example, during lunch, snacks are served first. When the need for them has passed, they are removed from the table along with snack plates and cutlery. Then they move on to soup, which is served in deep dinner plates, and after that to the main courses. Small table plates are used to serve main courses. Dessert is served after the dinnerware has been cleared and the table has been tidied up.
For general dishes, such as salads, vinaigrettes, sauces, special spoons are used, and for butter and pates, knives or spatulas are used. It is customary to take cheese, ham, sausage, etc. with your own fork.
In order to remove dishes from the table or bring them, it is convenient to use a tray.
About table manners
You are well aware of many table manners and food rules. You met most of them in grades IV and V. Check out some more rules.
Fish, dishes made from chopped and ground meat (cutlets, meatballs), fried eggs, vegetables and porridge (as a side dish) are eaten only with a fork.
The bones from the fish can be removed not only with a fork, but also with your fingers, holding them with a crust of bread, and wiping your fingers with a napkin.
Solid food is eaten with a knife and fork (Fig. 4). When using a knife and fork at the same time, the knife is held in right hand, and the fork in the left and do not transfer them from hand to hand until the entire dish is eaten. It is customary to hold the fork and knife inclined towards the plate, without holding it in your fist.
The meat is cut into small pieces. You should not cut the entire portion into pieces at once: this will cause the food to quickly cool down, and the plate will look sloppy.
Fried or boiled poultry - chicken, duck, etc. - should be taken from the plate with a fork, cutting off small pieces, and when it is already difficult to cut, you can take the bone with your fingers and eat the remaining meat.
After finishing the meal, the cutlery is placed on the plate, the mouth and hands are wiped with a napkin.
Questions
1. How is the table set for dinner?
2. What is the difference between table setting for breakfast and lunch?
3. What cutlery is served? dining table and how are they placed?
4. What food and how is it eaten with a knife and fork?
About performing practical work
For execution practical work in this section teaching aid Recipes, technological diagrams and instruction cards are provided. The amount of food in them is indicated in grams per serving.
When preparing various dishes, it is recommended to use reference tables: “Comparison of the mass and volume of some products” (Table 3), “Primary processing of vegetables” (Table 5), “Duration of heat treatment of vegetables” (Table 6), etc.
When performing practical work, it is necessary to comply with labor safety rules when using gas stove and others heating devices, when working with hot dishes and hot liquids, when using tools and devices for processing food.
TABLE SETTING FOR BREAKFAST
Basic table setting rules will help turn an ordinary breakfast into a small celebration. If you are expecting guests or simply “your soul desires a holiday,” then you want the morning meal to look elegant, stylish and appetizing. How to do it right set the table for breakfast? To do this, it is not necessary to use a starched tablecloth and crystal; a beautiful service, the correct arrangement of serving items and an original composition in the center of the table will be enough.
- The central serving position is a large flat plate for hot dishes (for scrambled eggs, omelet or bacon). If porridge or cereal with milk is served, then a large flat plate serves as underplate , on which a deep plate or bowl is placed. For breakfast, for Have a good mood for the whole day, you can use plates with fun patterns.
- Next, cutlery is laid out. A knife is placed to the right of the plate with the blade facing the plate, and to the right of the knife is a tablespoon, and even further to the right is a teaspoon. Spoons are placed with the convex side down. If a tablespoon is not needed, but there will be dessert, then the dessert spoon can be placed above the main plate (the dessert spoon “looks” with its handle to the right). The fork, if necessary, is placed to the left of the plate with the concave side up. To the left of the fork is a napkin.
- To the right, diagonally from the main plate, is a coffee cup with saucer and spoon.
- To the left and just above the level of the central plate there is space for a smaller plate for sandwiches, pastries, bread and butter and jam. There should be a separate additional knife on this plate, the blade is located to the left.
- Sugar is served in a special sugar bowl; lump sugar is supplied with special tweezers. If there is jam or jam on the table, then it is poured into sockets with spoons. The lemon is cut into slices and placed on a saucer with a special fork.
- Will help “add beauty” bouquet in the center of the table, it would seem such a trifle, but in fact it is the flowers on the table that will help create a holiday. The central composition in the center of the table can be either exclusively flowers or a combination of vegetables and fruits. Themed breakfasts for a holiday or special event can be decorated with the appropriate accessory. Breakfast serving for Valentine's Day will be decorated with a decorative heart, the highlight of breakfast decor on the anniversary day will be a joint photo, and a regular Sunday breakfast will be perfectly complemented with fresh flowers.
- The table setting for breakfast will sparkle with new colors if you complement it with small miniature compositions. This could be a few violets in a tea cup or lilies of the valley in an eggshell.
- Glasses for wine or water are placed next to the plate. If alcohol (wine, champagne) is expected on the table, then the bottle is uncorked in advance and placed on the table already open.
- Snack or dinner plates are placed only when dishes are served in dishes from which it is not customary to eat.
- Serve the butter to the table in a special butter dish or on a small flat plate. It comes with a butter knife with a wide blade.
- Ceremonial home serving includes tureen. Soup from the pan is poured into it; if necessary, it can be heated before serving. Usually the tureen is placed near the place occupied by the hostess.
- The required attribute is napkin, it is folded and placed on a snack plate. You can use cloth or paper napkins. You can play very effectively on the color contrast of the napkin - tablecloth.
It is worth remembering that table setting is completely dependent on the menu, the order and sequence of serving snacks, dishes, and wines. Also, it may vary depending on whether you are expecting a reception of close friends, a regular family dinner, or a reception.
TABLE SETTING FOR DINNER. GENERAL RULES
For many of us, family dinner is a pleasant tradition. time together delivery, in which not only the dishes play an important role, but also the table setting for dinner. Properly arranged dishes and cutlery, stylish decor and pleasant little things not only help create a good mood, but will also help you express your attention and love to your family or guests.
- Just like when setting the table for dinner, the first step is to choose a clean and ironed tablecloth. If this is a family dinner, then a tablecloth with an interesting pattern will be perfect (it will look very homey).
- Dishes for the appetizer and main course, they are located one inside the other, to the left of them is a bread plate. Of course, it all depends on the number of dishes, but this is the classic presentation.
