Guests eat with their eyes first – and that doesn’t just apply to food presentation. An inviting and well-set table can really start a meal off right.
Casual Setting
For most occasions, a casual setting is all that’s necessary. A basic setting, including minimal plates and flatware, will make guests feel comfortable and welcome, and you can still add some personality by choosing to make the overall appearance clean and crisp, shabby chic, or warm and rustic.
Plates
Set a dinner plate at each chair. The latest trend allows for mismatched ceramics all at the same table – of course a common color theme or style (e.g. rustic pottery or bright colors) will tie the look together. If you have a salad plate or bowl, it will be positioned next to the fork.
Flatware
With a casual setting, there is one of each type of flatware: a dinner fork placed left of the plate; a knife, with blade facing in, to the right of the plate; and a spoon to the right of the knife.
Glassware
A simple drinking glass belongs at the top right of each plate, above the knife.
Formal Setting
Setting a formal table is simple, once you know the basic guidelines. A few extra details will elevate your special occasion meals to new heights.
Plates and Chargers
Set a charger under each dinner plate, one setting in front of every chair. Salad plates or soup bowls – or both – are set directly on top of the dinner plate. Bread plates are set at the top left of each dinner plate.
Flatware
The rule of thumb, for flatware at a formal setting, is that guests begin with their utensils at the outside of the setting and move in as the meal progresses. To the left of the plate, place the salad and dinner forks – the dessert fork can be included, closest to the plate, or can be laid horizontally at the top of the plate. To the right, place the knife, with blade facing in, then the teaspoon and soup spoon. Always only include the flatware needed for the courses you are serving.
Glassware
Place a drinking glass or stemware at the top right of each plate, above the knife.
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