Setting a Formal Table

Etiquette and manners in some ways, really dominate our lives. Even food which is an integral part of our lives is framed in a set of etiquette, conveniently called table manners. In short, sometimes, you are not allowed to eat in the order you want or drink from your favorite glassware. If you have never been to a formal dinner, the whole exhibition of silverware in varying sizes, assortment of small and large plates and a bevy of stemware can truly confound you. Needless to say attending or hosting a formal dinner makes people go all jittery. However, knowing certain important details of setting a formal table can help you master some of the most talked about table manners and etiquette.

Formal Table Setting Ideas

Formal dinner table setting is not only about choosing the finest linen and china but it is more about placement of these fine items. There is a set protocol for arranging the various plates, spoons, forks, knives and stemware on the table. Although, more or less variation from this protocol is acceptable, the basic structure should remain the same. A formal dinner typically comprises 4 or more courses. The general rule of thumb regarding silverware placement is that it is placed on the table according to the order of course for which they are used for, in an inward direction. Let us understand in detail about the proper table setting for formal dinner.

Place Setting

Formal dinner strictly requires you to use white or off white linen cloth. In case you wish to exhibit your elegant table setting, on bare tabletop you may use a beautiful table runner along with placemats. The first thing that you need to do after setting linen and placemats is, placing the service dish at the exact center of the placemat (which is directly placed in front of each chair). Place a neatly folded napkin at the center of each service dish. The distance between the chairs will be mostly determined by the size of your table and number of people to be seated on it. However, the distance between two adjacent plates should not be less than 2 feet when measured center to center. There should be enough elbow room for the occupants. If you have chairs with low backs, you can consider placing them a little tightly. Additionally, you can consider placing a few salt and pepper shakers at a reachable distance from each chair. You may place a centerpiece in such a way that it does not obstruct the guest's view.

Item Setting

Plates
Apart from the main course plate or the service dish you can have bread and butter dish, dessert dish, entrée dish, fruit dish etc. Bread and butter dish is placed on the left, above the service dish. The remaining dishes are placed in the order of their respective course. Used flatware is replaced as the dinner progresses to the next course.

Knives
Assortment of knives is placed on the right of the service dish, one inch above the edge of the table. The various knives are arranged according to the order in which they will be used, starting with the farthest or outermost one. No more than three knives should be placed at a time. The blade of the knives should face toward the service dish. Butter knife is horizontally placed in the bread and butter dish with its blade facing the center of dish.

Forks
Forks are placed on the left of the service dish at the same height as knives. They are also to be placed in the order of their use, with the leftmost fork being used for the first course. The only exception to this rule is a shellfish/oyster fork, which is placed on the right with the knives. The forks for eating salads, dessert can be placed as the respective courses arrive. Cake fork is placed horizontally above the service dish.

Spoons
Spoons go to the right of the knives, again in their order of use. Soup spoon will be placed at the extreme right. Dessert spoon is to be placed horizontally above the service plate. The spoon for coffee should be placed in the saucer.

Stemware
Glasses can be either set from left to right in their order of use, on the right side, just above the service dish. Water is set closest to the service dish followed by red wine glass followed by white wine glass and lastly a champagne flute. Alternatively, you can place the glasses according to their heights with the taller glasses placed diagonally.

Thus, setting a table for a formal dinner is no big deal. In case you have more than six guests arriving for dinner, make sure you get a helping hand, so that all the guests can be taken care of.