How to set the table

This is a guide to setting the table.  I have used different colors and styles of tableware so that you can see what changed in each photo. The charger is there only to hold the place, like zeros.  If you have chargers and want to use them, by all means do so.  However, chargers are meant to be removed prior to the meal service. Most people do not do this, me included.  Just a little note on the side.


the charger

 Next, if you are serving in a formal manner, you will need to have a helper if you have more than 2 guests. Get your honey or one of your older children to help.  Children love to do this but remember that they need to be old enough to handle china. Practice with children before the event. Remember to serve with your right hand. When serving, place food from the guest's  left and take the serving piece from the right. Okay, enough instructions,  here we go!

This post assumes that you will be serving a seafood appetizer, salad, soup, main course, dessert, iced tea, red wine, and white wine.  This is only so that you will see all of the pieces needed for each. The water or iced tea glass in this case is placed directly over the knife.  Honestly, iced tea would not be served with wine but I wanted you to see where the iced teaspoon was positioned in reference to the plate. Next to the water (iced tea) glass is the red wine glass.  The mouth of the red wine glass is open. It sits next to and slightly below the water (iced tea) glass.  The white wine glass has a closed mouth and and sits next to and parallel to the red wine glass.  Water should always be served with a meal. If you are serving iced tea, the ice tea glass should be placed where the red wine glass is in this photo. The bread and butter plate is placed above the forks and slightly to the left of the plate. The butter knife is placed across the upper portion of the plate. All other flatware should be placed parralell to the bottom of the the plate, not the charger. The flatware should be held in the right hand like a pencil not like a drumstick except for the knife which should be held in the left hand. Both should be replaced to the plate between uses. If both red and white wine is being served, each would have a course that was paired with the wine. When that course is finished, take that glass away.



seafood appetizer

 This starts from the the outside left.  Next to the napkin is the seafood fork.  This can also be used for shelled escargot. The appetizer dish has an underliner (small plate) because it is footed.  When removing, take the seafood fork with the small plate and footed dish.




salad service

 So now you have the salad plate and the fork is the smaller one on the far left. The salad fork should be removed with the salad plate.







soup service

The soup should be served with an underliner, as well.  The soup spoon is second to the far right.  The far right (an unfortunately placed crooked) is the iced teaspoon.  The soup spoon should be removed with the soup bowl. 



Main Course

 Notice that now there is only the one fork on the left, the knife and the spoon.










dessert service

 Now all of the flatware from the meal has been removed and clean utensils have been brought out for dessert. If coffee is being served, the cup and saucer are placed above and to the right of the plate.  If small dessert glasses are being used, be sure to include the underliner.






Informal Service

 Now for the informal setting.  Notice that the bread and butter plate is gone and the butter knife is placed above the center of the plate.  The salad plate is centered in the larger plate.  The seafood fork is on this table indicating that a small appetizer is planned. 


I truly hope that you try these table settings at home. 
Have a happy and stress free Thanksgiving!

Deloris