Setting the Table

In the modern world, setting a formal table is not always necessary to evoke an air of casual sophistication, but it is good knowledge to have for the times when you want to take formality of the table up a notch.

Adapt the Traditional Table Setting to Suit Your Needs

Since a formal table setting isn't always desired, keep these questions in mind when setting the table for your guests.

Traditional Table Setting

Bowls

In formal place settings there are several types of bowls. If you have a collection of china, understanding the different bowls and using them for their correct purpose can be fun. If not, it is perfectly acceptable to use a rim soup bowl for the cream soup you're serving.

Types of Bowls

Bread and Butter Plate

The bread and butter plate is usually between 6 and 6 1/2 inches in diameter. The placement is usually above the fork, to the left of the diner.

Butter Spreader

The knife that you set on top of the bread and butter plate, the spreader is meant to spread the butter onto your individual piece of bread, not to be used to serve yourself butter.

Champagne Glass

The traditional champagne flute looks like a trumpet and holds about 6 ounces, the long stem of the glass is to keep your hand from warming the champagne. The design urges the bubbles of champagne up the sides of the glass, enhancing the aroma.

Charger or Service Plate

The service plate is between 11 and 14 inches in diameter and is placed in the center of the place setting. If being used, the service plate is part of the original table setting when diners arrive. Food is never placed directly on the service plate.

Traditionally, soup and appetizers are served from dishes placed on top of the service plate, and it is removed when the dinner course arrives, to be replaced by the dinner plate. Modern etiquette indicates that the service plate may remain throughout the meal.

Cocktail Seafood Fork

This tiny fork has curved tines making it look a bit like a miniature trident. It is used for dishes like shrimp cocktail or oysters, and can be rested in the bowl of the soup spoon in very formal place settings.

Dessert/Cake Fork

The dessert fork is about the same size as the salad fork, but has a bar connecting the three tines. It can be placed above the place setting, or if there are already three forks at the place setting (the limit according to traditional etiquette) the dessert fork can be brought out with dessert.

Dessert Plate

The dessert plate is usually between 7 1/4 and 8 1/2 inches in diameter. The dessert plate is brought out after the dinner plate is removed and is placed in the center of the place setting.

Dessert Spoons

The dessert spoon is the all purpose spoon that can be used properly for soup, dessert or even cereal. Dessert spoons are the same shape as a teaspoon and are halfway between a teaspoon and a tablespoon in size. They are about 7 inches long. The dessert spoon is placed above the plate with the dessert fork, but facing the opposite direction, in a very formal place setting. Or it can be brought to the table with dessert.

Dinner Fork

The largest individual fork, approximately 7 1/2 inches, this fork is used for all main dishes.

Dinner Knife

Approximately 9 1/2 inches long, can be interchanged with the place knife, which is slightly smaller. A dinner knife is always necessary in a place setting for use with your main course.

Dinner Plate

The dinner plate is usually between 10 and 11 inches in diameter and is set in the center of the place setting, usually about one inch from the edge of the table. If you are using your dinner plate as the base plate for your place setting, remember to replace the plate with a fresh one if your guest drips on their plate during an earlier course.

Napkins

The most traditional method of arranging napkins in a place setting is to fold each napkin in half, then fold it in three folds so that it creates a rectangle. The folded napkin can then be placed on the service or dinner plate.

Red Wine Glass

A red wine glass is wider in shape with a larger bowl than a white wine glass. This extra space gives the wine more aeration and allows the diner to swirl the glass to release the wine's full aroma.

Salad Fork

Smaller than the dinner fork, at around 6 inches, the placement of this fork depends on whether you are serving salad prior to the main course, as in American etiquette or after the main course, as in European. It belongs outside the main course fork if before, inside, if after.

Salad Plate

The salad plate is 7 1/2 to 8 1/2 inches in diameter. Salad may be served European style, after the main course or American style, prior to the main course. The placement of this plate depends on several factors and will be covered in place settings.

Sherry Glass

Sherry is traditionally served with the soup course. The bowl of this tiny glass usually holds between 1 to 2 ounces.

Soup Spoons

There is a different soup spoon to go with each type of soup bowl listed in the section about plates and dishes.

Water Goblet

The water goblet is often the largest glass on the table, usually able to contain 8 to 8 1/2 ounces.

White Wine Glass

A white wine glass is slightly smaller than a red wine glass with a bowl that doesn't balloon out as much since white wine requires less aeration.

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