Sunday, 8 September 2013

Table setting

TABLE SETTING

For the first practical lesson, we were instructed to present a proper table setting and to create a theme for it. My partner, Liyana, and I decided to opt for a café theme and our menu was carrot cupcake and mocha frappe. It was not an easy task deciding and planning for the table setting as we were quite new to it. Nevertheless, we were able to lay out a decent table setting as shown by the picture above. Below is some tips which we found is quite useful in setting a formal table setting.


Setting the Stage


·         Spacing:When setting a dinner table, place settings should be evenly spaced and flatware should be balanced.
·         Start with Plates:Start by setting out dinner plates. Make sure plates are far enough apart to provide guests sufficient elbowroom—about 2 feet apart from plate center to plate center.
·         Let Plates be Your Guide:Once your plates are set, you can use them to balance the rest of your place settings. Cups and glasses go on the right side of the plate, butter and salad plates to the left.
Silverware & Napkins


·         Basic Placement:Place silverware in the order of its use, from the outside in, first course to main course. To simplify the setting, don't put out utensils that won't be used.
·         Forks, Spoons & Knives:Forks should be placed to the left of the plate, knives and spoons to the right. The only exception to this rule is a small cocktail fork, which goes on the outermost right side of the plate.
Tip: Place knives with their cutting edge towards the plate, and make sure all of the utensil handles line up. If possible, remove the used utensils after each course.


·         Napkins:All napkins should be cloth and go to the left of the forks. 
·         Butter Plate & Spreader:When serving bread, place a butter plate above the forks to the left of the plate and include a butter knife or spreader.
·         Dessert Silverware:If you serve dessert, the silverware should be placed above the plate with the fork handle to the left and the spoon or knife handle to the right (the cutting edge should face down). You can also just bring out dessert silverware with the dessert.
·         Special Touches:Dress up your place settings with napkin rings,

Use the diagram above as your guide when arranging your formal place settings:

1.    1. Napkin
2.    Salad fork
3.    Dinner fork
4.    Dessert fork & spoon
5.    Bread and butter plate with spreader
6.    Dinner plate
7.    Dinner knife
8.    Teaspoon
9.    Soup spoon
 Cocktail fork
11. Water glass
12. Wine glass (red wine)
13. Wine glass (white wine)
14. Coffee cup and saucer
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