Professional Documents
Culture Documents
SETTING THE TABLE Handouts
SETTING THE TABLE Handouts
SETTING THE TABLE Handouts
General Rules to remember in Setting the Table: General Rules to remember in Setting the Table:
1. Dust the table first before laying the silence cloth or board 9. Dust the table first before laying the silence cloth or board
smoothly on it. smoothly on it.
2. Place the decoration if there is one, at the center of the 10. Place the decoration if there is one, at the center of the
table. Allow 50-80 cm for each cover in order to provide table. Allow 50-80 cm for each cover in order to provide
sufficient space for each person. sufficient space for each person.
3. If plates are placed at this time, they should occupy the 11. If plates are placed at this time, they should occupy the
center of the cover, at least 2 cm from the edge of the table. center of the cover, at least 2 cm from the edge of the table.
4. Place the Knife, sharp edge in, to the right of the plate 12. Place the Knife, sharp edge in, to the right of the plate
5. The fork, tins up, to the left of the plate; the spoon, bowl 13. The fork, tins up, to the left of the plate; the spoon, bowl
up, to the right of the knife. up, to the right of the knife.
6. At the left of the fork and in line with the silver, place the 14. At the left of the fork and in line with the silver, place the
napkin, neatly folded, with the loose corner at lower right napkin, neatly folded, with the loose corner at lower right
toward the plate. toward the plate.
7. Place the water glass at the tip of the knife and slightly to 15. Place the water glass at the tip of the knife and slightly to
the right of it. the right of it.
8. Place bread-and-butter plates, when used, at the tip of the 16. Place bread-and-butter plates, when used, at the tip of the
fork slightly to the left. fork slightly to the left.
1. When removing a dish and placing another at the same 9. When removing a dish and placing another at the same
time, remove it with the right hand and place the next dish time, remove it with the right hand and place the next dish
with the left hand. with the left hand.
2. When a guest is to serve himself/herself, offer food from 10. When a guest is to serve himself/herself, offer food from
the left side with the left hand. the left side with the left hand.
3. When refilling glasses, do not lift them from the table. 11. When refilling glasses, do not lift them from the table.
4. Repass bread or rolls and butter as needed. 12. Repass bread or rolls and butter as needed.
5. In placing, passing, or removing several small articles and 13. In placing, passing, or removing several small articles and
extra pieces of flat silver, use a small tray covered with a extra pieces of flat silver, use a small tray covered with a
doily or tray cloth. doily or tray cloth.
6. Place aside dish on the side to which it belongs, for 14. Place aside dish on the side to which it belongs, for
example, a salad to the left of the cover in a main course, example, a salad to the left of the cover in a main course,
and an ice, or frozen mixture of fruit juice and sugar, at the and an ice, or frozen mixture of fruit juice and sugar, at the
upper right side of the main plate. upper right side of the main plate.
7. Before the next course, clear the table in the following 15. Before the next course, clear the table in the following
orders orders
8. Before placing the dessert, remove all the plates, both 16. Before placing the dessert, remove all the plates, both
serving and individual. serving and individual.