Table setting: etiquette design rules

Nowadays, you hardly find a family in which it would be customary to gather at a large table for a meal. The modern rhythm of life dictates its own rules, and now everything is somehow raid: almost no breakfast, sneak lunch, dinner in front of the computer, and there is neither the strength nor the time to arrange a small holiday for yourself. And sometimes it's worth it. And the correct table setting always helps to catch a festive and solemn, and sometimes a dreamy mood.

But what is it and how to do everything correctly, according to the rules of etiquette? Everything is much simpler than it seems.

It seems that either born aristocrats or luxury waiters in the third generation can serve the table, and ordinary people cannot comprehend the secrets of the ideal arrangement of appliances and the subtleties of different-sized forks. This is a common misconception that setting a beautiful table is much easier than preparing a delicious meal.

It is not enough just to put a table, put a chair, scatter forks and spoons on the surface and remain satisfied with the created free composition.

Before placing cutlery on the table, you need to spread the tablecloth. According to the rules of etiquette, it should hang from the table exactly 20-30 centimeters. In short - it is ugly, the whole look and style of serving is lost, longer - it interferes with the guests.The etiquette rules do not dictate the color of the tablecloth, so you can choose it yourself, depending on the case: laconic snow-white tablecloths for a solemn feast, and multi-colored bright or muted - for every day or according to your mood may be appropriate. The main requirement is that the tablecloth must be perfectly ironed and absolutely clean, otherwise even a perfectly laid table will look sloppy.

Nuance: let only the necessary devices be on the table. After all, if there is no trace of soup in dinner, then the container for it will look inappropriate and absurd and will simply be superfluous. If the guests do not try the fish, then the devices for it will only add headaches and bewilderment. Here, more does not mean better.

At first glance, everything is complicated here. The many different sized dishes that need to fit one on top of the other are daunting at first. However, everything is not so scary.

The number of cutlery is influenced by the theme of the event, the declared lunch program and the number of guests. Based on these circumstances and having firmly decided on each item, you can already combine the composition of the dishes in front of each of the guests. Traditional serving rules suggest that one person should have more than one dish: a serving plate, which acts as an additional protection for the tablecloth (however, it is not necessary to use it at all for everyday serving), a snack, dessert and soup plate (depending on the consistency of the soup, it is wide or a bowl).

On the left side of the serving room are dessert and salad. There you can also place plates for butter and bread. The distance from the edge of the table should be about one and a half to two centimeters.

Everything is quite simple here. It is not necessary to install all devices at once - some may not be useful. In a home environment, it is better to immediately agree with the guests about who and what will drink, in order to save yourself from unnecessary trouble.

A little further than all the plates located, to the right of them we arrange the dishes for drinks. Here a lot depends on the tastes of the guests: someone will prefer red white wine, someone will stop at champagne, and someone will choose a stronger one.

The main thing is not to confuse glasses for red and white wine, champagne glasses and all other glasses, glasses and glasses. Not only the correct observance of the instructions depends on this, but also the pleasure of the guest: certain shapes of glasses and material (glass or crystal) help to reveal all the most subtle notes of taste and smell.

At a gala reception, where to the right and to the left of the plate is an seemingly uncountable number of cutlery, it is terrible to seem ignorant. It seems that all forks, spoons will never be figured out. But here, too, everything is simple.

There is a golden rule that is easy to remember: the farther the fixture is from the plate, the sooner it will be needed.

Sorting everything is simple: knives are placed to the right of the plate, forks - to the left, soup spoon - next to the first knife (however, if dessert is on the menu, the spoon is placed slightly above the serving plate). You can also put a teaspoon on top.

These rules govern the following set of cutlery: snack fork and knife; larger cutlery for the first and second courses. A fork with three to four teeth and a spatula-shaped knife is used for fish. In addition, the set includes a set of cutlery for dessert: a spoon, a knife and a fork.

The rules for handling devices ends with one competent arrangement of them relative to the plate. They still need to be able to use and know how to eat this or that dish correctly.

• Soup: if there are large ingredients (vegetables, meatballs, pasta), then they need to be broken in half with the side edge of a spoon. You can drink the broth from a cup.
• Chicken: it is better to eat it at a formal dinner with the help of instruments, with your hands you can only with your family.
• Meat dishes: it is customary to eat them in pieces, but you can do without a knife with cutlets and schnitzels.
• Side dishes, scrambled eggs, vegetable dishes, pastas do not require the use of a knife, but without it, you should not touch sandwiches and pies.
• Snacks: caviar, pates and mustard are spread on the bread with a special small spoon.

Probably everyone has heard something about the secret signs of cutlery. In chic establishments with a sophisticated audience, the waiter could often guess about the satisfaction with the dish not only by the expression on the visitor's face, but also by the position of the used cutlery on or near the plate. These are some identification marks, non-verbal symbols, which, if there is no way to express their impression of the meal aloud, will do it for the guest.

Break:

• Pause: the tips of the fork and knife lie on the edges of the plate and are slightly turned away from you, their handles are on the table. If a knife was not used in the use of the dish, the location of only one fork is permissible.
• Waiting for the second course: knife and fork are located on a plate perpendicular to each other, intersecting in the center: the knife is horizontal, the fork is vertical.

End of meal and food review:

• Liked: the devices are parallel to each other, with the tips in the same direction.
• Disliked: the knife crosses the fork at the teeth in the center of the plate crosswise.
• Finished: the appliances are parallel (admittedly - on different edges of the dish) from each other, straight or at an angle.

By the way, about the insoluble question of where to tilt a bowl of soup during a meal: etiquette does not prevent you from leaving a little lunch on the bottom.

These signs can be useful for a lunch or dinner in a restaurant, a banquet or other luxurious feast, held with the participation of a large number of guests, waiters and other assistants, communication with whom means keeping a distance.

Only fantasy sets limits here. Depending on the theme and occasion of the feast, completely different decorations can be suitable: from light and solemn candles and strict snow-white napkins to rough compositions from natural spruce branches and pine cones.

They can be different - paper, rag, colored, variegated, immaculately snow-white. They occupy a dominant place in the decoration of the table.

Paper is one of the most rewarding materials. You can make anything from such napkins: from a simple folded triangle - the eternal classics of roadside and unpretentious cafes, to bizarre cone-shaped figures, hats, swans, if you like. You just need to get used to working with delicate paper and enjoy the result.

Rag ones look more restrained and give any feast a noble, solemn spirit. They look charmingly tied with a coarse thread, with a ring put on in the middle, or simply beautifully and unusually folded. You can often see tags on napkins with the name of the guest who is assigned this place. It is both practical and stylish.

A win-win. Suitable for both large and festive events, and for everyday table setting. The main convenience lies in the fact that the flower decoration is easy to reproduce at home and change it depending on the mood.

There are a lot of variations: you can make a complex composition of flowers, leaves and ribbons, you can collect wild and meadow flowers (actual in summer), or you can reduce everything to a minimalist style and limit yourself to thin graceful branches that emphasize the taste and style of the home decoration of the set table.

Timeless classics of romantic dinners and wedding feasts. They tune the guests in the right way, being the final touch in creating the necessary atmosphere for the holiday. Complement and complement any composition, regardless of genre and style.

Rough thick candles in classic beige or dark shades will look great in the middle of a brutal composition that can be used to decorate an oak table, while thin and sophisticated ones will wonderfully fit into an ensemble with fresh flowers and branches.

When decorating a festive table, you should pay attention to non-standard ways of decorating it. Usually, you can be inspired by the theme of the holiday: on New Year's, you can take artificially snow-covered fir paws, tinsel, Christmas tree decorations to match or in contrast to the tablecloth as decorations. Unusual and bold decisions are the key to success.

In a country house, you can use the most real rarities: grandfather's watches, old photographs, woven lace napkins and other things with a touch of antiquity. The summer table will be decorated with artistically scattered fruits.

Particular attention should be paid to the safety of cutlery. Any table setting, even the most beautiful and successfully assembled, will lose all its appearance and gloss if the devices cannot boast of their crystal purity and brilliance. Streaks, stains and rust can not only dull appetite, but also kill it altogether. It is unlikely that guests will want to return to the house, which offers to use dirty spoons.

It is best to store the sets in special organizers with compartments: forks for forks, spoons for spoons, knives for knives. This is especially true for silverware. Upon completion of use, they need to be rinsed in a hot soda solution and wiped dry with a towel - if this is not done, the silver will quickly fade and turn black from moisture, so special care is needed for such devices. However, if something went wrong and the silver has tarnished, this can be corrected: it is enough to prepare a mixture of tooth powder, ammonia, water and soda. Mix all ingredients evenly.

Everyday appliances require less careful maintenance: the most common products can cope with cleaning from grease and dirt, and washing in a dishwasher saves time and energy.

In matters of serving, the golden rule remains unchanged, which was already mentioned above: there should be nothing superfluous on the table. For scrambled eggs, you do not need a fish fork, and you cannot eat beef stroganoff with a dessert spoon. One of the serving functions is to rationalize table space and create convenience for the diner.

When everything is beautiful at the dining place, then you want to enjoy your food more.

The most easily repeatable serving option. We are guided and consolidate the basic rule: on the table there is only what you really have to use for this meal and which you cannot do without. The rest needs to be removed. This, of course, does not apply to table decorations. The main requirement for them is relevance and style.

Serving for two suggests that the atmosphere is most likely to be informal, so you can do without strict adherence to all the requirements for the set table. It is enough to have the required number of plates (which, we repeat, depends on the proposed menu), cutlery and glasses.

The main thing is to withstand and support the mood with a successful and appropriate serving. What exactly it will be: friendly, romantic, light or playful, only two can decide.

To lay the table on the fourth, you should adhere to all the same rules. And again here the genre of the set table is dictated by the relationship and the reason for the gathering. Friendly meetings do not require strict adherence to the rules; rather, it will even prevent the prevailing spirit of carelessness from doing its job and helping to relax in a pleasant warm company. On the contrary, in business meetings it is better to focus on the canons of etiquette: this will help constructive conversation and focus on small details.

The table can be anything, but at the same time it is spacious enough so that each of the guests has enough space and no one invades someone else's living space with their elbows.

In the morning, each of us, without noticing it, makes a mini-table setting: he takes out cups, mugs, plates, does everything for his own convenience. However, there are certain rules that help, among other things, optimize breakfast time.

During the morning meal, the plate of food is placed in the center. On the left is a fork and spoon, on the right is a knife. Everything here follows the golden rule of serving.

The coffee cup is placed in the right corner of the main course. On the left, as always, there is a small plate for butter, bread and other additional goodies.

In the lunch setting, options are already appearing: someone's lunch consists of the first, second and third courses, and someone is content with one meal.

The place for mugs and cups is taken by a glass for water and a glass for wine. Dishes for drinks are in the same place as always - to the right and above the main course.

The deep plates are placed on the serving plate, large and flat. On the left, small but important plates for bread take their place of honor.

Dinner is usually the most sumptuous and hearty meal of the day. All things are done, there is no need to rush anywhere, and therefore you can relax in a pleasant company of friends or yourself. And the setting changes following the time of day.

Now there are more glasses and glasses in front of the guest - for an aperitif. More cutlery is also appearing, and they are arranged in a classic sequence. Otherwise, the rules do not change: forks - on the left, knives - on the right, the further from the dish, the earlier the device will be needed.

Special events also require additional sections in the menu and appropriate decoration. So, on the table there may be a real line of salads or sweet treats that takes up too much space at the main table. And the serving of such dishes has its own subtleties that deserve attention.

The color scheme is dictated by the reason.

• For a children's party bright, joyful and cheerful serving will be appropriate. For this purpose, disposable multi-colored dishes are perfect - both safely and warms the soul with peace of mind for your favorite set.
• For decorating an adult dessert table there are no special recommendations: it all depends on the wishes of the heroes of the occasion and the occasion of the holiday. The main thing is that if the party is themed, then the decoration elements must necessarily correspond to this theme and be recognizable.

It is very important not to overdo it and not turn an elegant colorful table into vulgar bad taste. To do this, you should carefully consider the choice of special decorations and the background of the table: this plays an important role in the formation of an integral image. In the design, you can even use completely seemingly irrelevant objects: books, mirrors, flower decorations, photo albums - all this will serve as additional entertainment for guests when the bulk of the treats are eaten.

Sometimes the setting of a sweet table implies multi-level beautiful cakes. They can often be seen (and tasted) at weddings, anniversaries, birthdays. The decoration of such an important attribute of the holiday as a huge cake is in the first place in the setting of the sweet table.

The main thing here is a well-thought-out composition. You need to decide whether it will be hooligan asymmetric or perfectly calibrated, how many levels and what elements should be included in it for a more effective image of a dessert corner.

For those with a sweet tooth, treats should be varied. Some of the guests may adore marmalade and hate dark chocolate, while the other is exactly the opposite. The owner's task is to please everyone, so you need to prepare more different sweets.

The main sweet dish is cake. The rest of the sweets play a secondary role, but are essential for tea drinking. It is important to remember that all sweets should be portioned, but at the same time there should be enough for everyone.

The sweet table differs significantly from the main one. There is a common misconception that it is only of interest to children, so you can make it super bright. However, this is not at all the case - for many adults with a sweet tooth, the sweet table is perhaps the most important at the event.

Whether it is a children's party or an adult anniversary, the design of the sweet table must meet the stated purpose. The quantity and variety of desserts also influences the choice of furniture. At the same time, you need to immediately assess the scale of the treats and distribute the load - not so much the physical weight of kilograms of sweets, but their even distribution over the table surface: everything should be done stylishly and tastefully and evoke not only appetite and bouts of greedy lust in those with a sweet tooth, but also admiration for talent host of the evening.

Snacks are the first thing that comes into play. Guests whet the appetite with light, tasty and simple treats. There are cold dishes for every taste and color, so that each of the guests will find what he likes.

Everyone loves salads. Not a single feast is complete without them, and a holiday immediately ceases to be a holiday if there is not at least one such dish among the treats. Therefore, special attention should be paid to them. As a rule, salads are served in large salad bowls, from which guests use special devices to take a portion onto their plate.

It is customary to lay out sausage cuts in several rows. As a rule, it is cut thinly and obliquely, so that it looks like flat elongated circles on a plate. Often, to save space or when there is nowhere to put another plate, different sorts of meat treats are stacked on one in several rows, but not mixed in any way. Boiled meat or sausage is cut thicker. Decorating with parsley or dill is welcome.

Herring is served in special plates - long, elongated narrow saucers, reminiscent of the herring itself, or other suitable dishes. Usually, when serving such a snack, they recall the silhouette of the fish and lay out the pieces in the likeness of it.

The fish itself is served as a main course in oval bowls.Red fish (salted or smoked) is served cut into thin slices. They are successfully accompanied by a slice of lemon. Fresh herbs are often used as decoration.

The cheese is either cut into thin slices and spread on a small plate, or into cubes, into which special skewers are stuck so that each guest can take the piece that interests him. Yes, and such a presentation looks more interesting and more convenient in practice - you do not have to repeatedly unsuccessfully stick a piece of cheese on four fork teeth and blush from your sluggishness.

Natural oysters are served on an ice cushion with lemon as a side dish. The oyster fork, intimidating right from the start, is on the right. Gray bread or toast and butter are served along with oysters.

Lobster is served on a large plate. You need to eat it with a fork and a seafood knife, as well as a special needle. It is laid at an acute angle to the fish knife. You definitely need a bowl for washing your fingers.

Serving vegetables is perhaps the simplest thing to do when preparing an appetizer. Everything here is very democratic. It is not forbidden to take small cucumbers and tomatoes with your hands. Large ones are served in advance cut into slices (for tomatoes) and circles (cucumbers). They are decorated with a chopped mixture of herbs - onions, dill. Onions are perfect for the red-green duo. Chopped vegetables can be drizzled with olive oil or vegetable oil. Salt and pepper are usually served side by side.

Pickled and lightly salted cucumbers are served cut to length. They can share one plate with sauerkraut.

Each country has its own culture, especially drinking. Hence, some of the features of behavior at the table and differences in the rules and perception of etiquette. What is considered the norm in one country turns into rudeness and disrespect for the owner in the neighboring country.

Let's consider some of the features of etiquette in European and Asian countries.

A country where etiquette and decency are absorbed with mother's milk. Traditions play a huge role. The British are extremely scrupulous, unlike the Russians, about the observance of these subtleties and rules - especially in such an important area as drinking culture.

It is not customary to start a conversation with an unrepresented person, keep your hands on the table - they should rest on your knees. Shifting the fork and knife from the right to the left hand is a complete taboo! The fork from the beginning to the end of the meal should remain in the left hand, and the knife in the right. And there are no exceptions.

The Germans value their own and other people's time, so being late here is a deep insult to the owner. It is not customary to come without a gift: you must definitely have a symbolic present like flowers with you. The eldest of those present is the first to sit down at the table, and the owner of the house is given the right to start lunch first. If the reception takes place in a restaurant, then all those invited should definitely wish you bon appetit.

It is better not to discuss personal topics at the table - in Germany, trust must be earned.

In France, it is customary to invite only people who have become friends to visit, so it is a great honor for a foreigner to receive such an invitation. They do not treat delays as harshly as the Germans: a delay of up to 15 minutes is considered offensive and rude. You could say that it's almost like arriving on time. By the way, it is not customary to take off your shoes when entering the house.

It is customary for the French to finish the dish, and they can count the hand reaching for the salt shaker for belittling their culinary talents. When strong drinks are offered at the end of dinner, it is a sure sign that the evening is over.

Unlike in France, it is considered disrespectful not to take off your shoes when entering a visit. Instead of a handshake, a deep bow. Lateness is perceived extremely negatively, so it is better not to take risks and not offend the delicate soul of the Japanese.

Before eating, you should definitely wish everyone present. The Japanese judge a person's upbringing precisely by how he handles chopsticks. A guest waving them left and right, using them to point at others, and sticking their tips into food is a bad guest.

At the same time, loud chewing and other sounds of the meal are considered a praise for the dish.... By the duration of the “hum” of pleasure and the taste of the food, the host can understand how much the guest liked the treat.

At the end of the dinner, it is imperative to thank the owner of the house and the cook. To leave Japan "in English" is considered rude.

All countries in the world have their own characteristics. And yet one thing remains unchanged: respect and reverence for the host and the guests present. Therefore, before going to a foreign country, it is imperative that you familiarize yourself with the local standards of decency and etiquette, so as not to get into a mess.

And here are some ideas that can inspire you to create original table setting at home or demonstrate exemplary and unusual table decoration solutions.

Spring and fresh table setting for four persons for a round table. This serving option will remove the winter chill from the guests present and will give you a good mood.

Pre-setting the table: a diagram for beginners.

A chic version of a full serving, made in yellow.

There are many dining table setting ideas. Here are some examples of how to sort stylish and original laid tables. Bright decor with rowan sprigs and cones is a stunning decoration for any holiday.

You can learn about other tricks and intricacies of table setting in the following video. Proper table setting is an art that can be easily learned.