How does a place setting setup?

Question

Where does every thing go. Fork on the left or right. The knife where should I put it and the spoons. I just dont know.

Answer 1

All of your cutlery goes about 1" from the edge of the table. You don't have to use a ruler, though, as the first joint of your thumb is about an inch and you can use that instead.

Basically, forks to the left of the plate, knives and then spoons to the right.

The first fork to be used should be to the far lest, and then work inwards as they are to be used. The same is true of the spoons.

Cutlery for dessert and coffee can go parallel to the edge of the table, but on the far side of the plate from the table edge.

Water glasses should be set just above the tip of the knife, with any wine glasses set to the right and towards the edge of the table a bit, so that they are at the tips of the spoons.

Bread and butter plates go to the upper left of the place setting.

Napkins, when folded flat, go under the forks, with the fold to the left. BUt when you fold them, even the paper ones, there will be a part that has a couple of edges showing and one that has one edge showing, that is, opposite the fold. Place the napkin so that the one edge is up. AKA, napkins that are folded flat are places so that each guest can easily pick them up.

If your place setting for a given meal includes a plate already on the table, you can place a flat-folded linen cloth on the plate in stead of under the forks. Cloth napkins that have been folded into different shapes can also be places on the plate, or tucked into the first wine glass.

I no longer have a copy of it, but if I remember correctly, the cookbook "The Joy of Cooking" shows drawing of correct place settings, from casual to very formal. It's worth checking. It's also a good, basic cookbook, just as long as you're not a vegetarian. The book is a good investment. It used to be that "The Joy of Cooking" was considered to be an ideal gift to give at a bridal shower. Yes, it's that useful.

Basically, you set the table in a manner that makes it easiest for your guests, and that can also depend on what you're serving. You don't have to picture perfect each time, not unless every dinner party is a formal one.

Remember, though, that the single best thing that you can do in order to ensure that your guests are comfortable is to relax and enjoy the company.

Answer 2

I don't know if it's still in print-- but the Wise Encyclopedia of Cooking had all this information and so much more-- glassware, what for what liquids- and so forth. I've worn out one and found another years ago. It also has instruction on building a BBQ for your yard and how to skin a rabbit!

Basically, the settings are used as the courses are served-- that is a general rule. So, forks are on the left of the plate with the napkin, with the salad fork to the left of the dinner fork-- but... if you have a dessert requiring a fork-- you need another salad/dessert fork on the inside of the dinner fork. Then the plate, then the knife with the blade towards the plate, then the spoon ( coffee, soup, iced tea).... It all makes sense here in America where we don't do 14 course dinners as a matter of course (no pun intended).
The library has books with layouts and I'm sure the librarian would be happy to show you where they are.

Answer 3

dinner fork on the left,salad fork on the outside of the dinner fork on the left. Kninife, on the right, followed by your teaspoon, and soup spoon. If you can remember that you basically use your silverware from the "outside" of the place setting to the inside. This is because you would get soup 1st, salad 2nd etc