Table setting refers to the way to set a table with tableware—such as eating utensils and dishware—for serving and eating. The arrangement for a single diner is called a place setting.

The arrangement varies across various cultures.

Table setting

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The table usually has a centerpiece that performs a solely decorative function. If an informal dinner is being served that will fill the available places at the table, care should be taken to not make the centerpiece too large so that there will be sufficient room to place serving dishes. However, at a formal dinner in Europe the centerpiece may be huge and, including candles, may extend the full length of the table.

Place setting

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Informal settings generally have fewer utensils and dishes but use a stereotyped layout based on more formal settings. Utensils are arranged in the order and the way a person will use them. Usually in Western culture, that means that the forks, bread plate, spreader, and napkin are to the left, while knives, spoons, drinkware, cups, and saucers are to the right. Formally, in Europe the cup and saucer will not be placed on the table until the very end of the meal.

Formal

A charger plate is placed at each setting. Utensils are placed about one inch from the edge of the table, each one lining up at the base with the one next to it. Utensils on the outermost position are used first (for example, a salad fork and a soup spoon, then dinner fork and dinner knife). The blade of the knife must face toward the plate. The glasses are positioned about an inch from the knives. In the order of use, white wine, red wine, desert wine, and water tumbler.

Formal dinner The most formal dinner is served from the kitchen. When the meal is served, in addition to the place plate at each setting there is the roll, the napkin, and the following silver: knives, to the right, never more than three, and forks to the left, also never more than three. Coffee is served demitasse and spoons are placed on the saucer to the right of each handle. The dessert spoon, to the right, and desert fork, to the left, are placed on dessert plates when brought to the table. The utensils at a formal dinner must be sterling silver. Serving dishes and utensils are not placed on the table for a formal dinner. Vanderbilt, Amy. Amy Vanderbilt's Complete Book of Etiquette: A Guide to Gracious Living. Garden City, New York: Doubleday & Co., 1958. pp. 346-347. At less formal dinner, not served from the kitchen, the dessert fork and spoon can be set above the plate, fork pointing right, to match the other forks, spoon pointing left.

In Europe if many courses are to be served the table is only laid for soup, fish and meat. The pudding spoon and fork and the savoury knife and fork are then placed on the table as required Inch, Arthur. Dinner is Served. 2003. Running Press Books London.

Informal

Fewer eating utensils are used. Serving dishes are placed on the table. Sometimes the cup and saucer are placed on the right side of the spoon about four inches from the edge of the table.

See also

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• Cutlery
• Dishware
• Stemware

References

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Kitchenware