Table
Setting & Etiquette for the Host and Guest
Setting
the table:
Before setting a table, make sure you have the proper wares to accommodate
the menu being served, such as glassware for each wine and water,
flatware, plates and platters for each course.
Glassware:
• Always
serve water, the glass should be at twelve o’clock .
• To the right of the water glass is the RED wine glass
(the larger one)
• To the right of the red wine glass is the WHITE wine glass
(above the knife)
• The dessert wine glass is behind the red & white glass
(as to form a triangle)
• Wine is usually poured just before the course it complements.
Wine
etiquette:
• Hold
your winew glass by the stem.
• In a restaurant, wine is offered to you to taste in the
event the wine is corked or damaged, not for personal preference.
• The cork is sometimes proffered as evidence the bottle’s
closure was sound.
Place
setting:
• If
serving soup, it is a good idea to set a charger (large flat plate)
at each place setting, for aesthetics, to catch drips (guests
should place soup spoon on charger when finished, rather than
in the bowl). Set the napkin on the charger. The soup bowl will
be served on top of the charger. Both charger and soup bowl should
be cleared at the same time.
• If not serving soup, the napkin is set at the center of
each place.
• The knife is set on the right, blade facing inward.
• The soupspoon is set on the right side of the knife.
• The fork is set to the left (except for an oyster fork
which is set to the right of the knife).
• The dessert fork or spoon is set above the plate, perpendicular
to the other flatware.
• The number of forks should match the number of knives
and guests use each set from the outside in.
• A bread and butter plate is set above the fork, or to
the left the fork.
• If a soupspoon is set but no soup served, it is usually
set for dishes that have thin sauces or broth.
• Coffee silverware is brought with the coffee
Please see diagram
Service
and Table Etiquette (appropriate for fine dining in a restaurant
or home)
• The
host should be the first to start eating.
• As the diner, food should be served to your left and cleared
from your right. Beverages are always served to your right.
• As a diner, do not move your glass to the server - let
the server go to your glass.
• Proper service dictates that the table be cleared only
when all guests are finished.
• When you finish eating, do not leave spoons in cups or
small bowls. Leave your silverware on your plate parallel to each
other at a diagonal position.
• Never hand your plate to a server or push it away - leave
it where it is.Napkins:
• Once seated, unfold your napkin on your lap (you do not
want to be interrupted in a conversation by a server)
• If leaving the table mid-meal, place your napkin on your
chair.
• When the meal is over, place your napkin next to your
plate, never on the plate.
|
