Getting ready for the holidays: how to set the table with cutlery (detailed instructions with photos)

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The spoon, fork and knife familiar to every person, which are used both individually for eating at the table and for cutting and laying out common dishes, are called cutlery.

This article describes what types of serving items exist, what they are used for and how to properly place them on the table for serving.

Peculiarities

The first point in organizing any celebration is the choice of dishes for the guests.
I would like to celebrate the festive event in a beautiful design. That is why the main object of attention of a good housewife will be not so much a careful approach to the choice of dishes, but rather the form in which these dishes will be presented to the eyes of those gathered. You can add aesthetics and specificity to the festive process through table setting. Even a person who has no experience in organizing feasts will certainly come up with the idea that it is still more pleasant to celebrate a significant event in a cozy atmosphere.

The tablecloth is the basis of any festive table setting

In order to celebrate an important event, under no circumstances should you use oilcloth fabric, against which even the most luxurious dishes will not look sophisticated, but just the opposite. When choosing the tone of the tablecloth, you need to start from the interior and the occasion of the celebration itself.

The fabric must fit harmoniously into the design of the room.

A win-win color option would be traditional white, suitable for almost any setting and emphasizing the significance of the occasion for which everyone has gathered at the table today. But an excellent alternative can also be pastel colors that are not conspicuous and give the feast a light atmosphere. The use of bright and picturesque colors on fabric is also acceptable.

A plain fabric will be universal, but there are festive occasions for which a patterned tablecloth is also suitable. The design on it can be done unobtrusively, or, on the contrary, it can be bright and contrasting.

Dishes are the second important element of table setting. It can be made from any material, but porcelain is a classic. From more budget materials, but with similar qualities, earthenware is suitable. Each person at the table should have dishes from one set or from several, but always matching in style. Its color can be either contrasting or matching the color of the tablecloth, but a contrasting combination will look more advantageous.

If the tablecloth and dishes are the main colors, then the napkins play the role of accents. Their use is necessary for basic hygiene. They also wrap cutlery in them. The classic color for them will be white, but depending on the nature of the celebration, you can choose other colors for the dishes and tablecloth. Do not exclude napkins with a pattern.

The important thing is that the color scheme of the picture echoes them. By showing your imagination, napkins can be placed on the table in an original way, giving them a certain image that fits into the style of the feast.

For a themed celebration, you can use various decorative elements. Usually these are bouquets of plants or candles in beautiful candlesticks. Again, do not forget about the color combination with the tablecloth, dishes, and napkins. The main rule of decor is its moderation, because it is very easy to overdo it on the table with decorations.

The Importance of Choosing the Right Table Color Scheme

When setting a table, the tablecloth is chosen according to the type of event. For everyday use, variegated or plain fabric with acrylic coating is allowed, the main thing is that it matches the colors of the dishes.

Shades of red stimulate the appetite, while cool blue tones pacify it. Yellow and orange create a good mood, green have a calming effect.

The principle of arrangement of cutlery: the dish that is served first is the farthest cutlery.

It is better to decorate a romantic dinner in dark colors so that burning candles look advantageous. There is no need for unnecessary details on the table that interfere with communication: vases with flowers, multi-tiered fruit stands.

A formal event requires moderate, muted tones and crystal tableware. Themed parties will be memorable if the tablecloth contrasts with the colors of the dishes.

Setting a holiday table is also an opportunity to show your creativity.

Selection of dishes and cutlery

The choice of dishes and cutlery should be approached as carefully as possible. This rule applies to serving plates, glasses, forks, knives, etc. Moreover, the universal principle, as mentioned above, is the fact that the choice should be given only to the highest quality products.

For two

If you are planning to celebrate the New Year with your significant other, then this should also be reflected in the style of serving your holiday table. In this case, it is recommended to use the most romantic style possible. The main decoration can be candles. Depending on your individual preferences, you can choose more traditional tableware options (round and oval plates) or, on the contrary, experiment and find unique options (for example, the main course can be served on a heart-shaped plate).

For the company

When setting a table for a large company, the first thing you should pay attention to is the amount of space available. Carefully calculate how many guests will be at your party, and also correlate this number with the size of the table itself

Depending on these characteristics, you can choose the size of the plates. In any case, they should not be too small, so you may have to purchase a new table.

General rules

Below are some general recommendations on how to set the table beautifully and correctly:

• It is recommended to set the table with identical cutlery and dishes of the same style and color.
• In front of each chair there is a serving plate on which a plate of appetizers is placed.
• A snack plate is placed opposite each chair so that the distance from the edge of the table to the plate does not exceed 2 cm and is not less than 1.5 cm.
• On special occasions, appetizer plates are placed on small table plates. Moreover, a paper napkin is first placed on a shallow plate to avoid slipping. On the left side, place a plate for bread (pie) so that the lines of the center or edges of the plates coincide.
• The distance between plates should be approximately 60 cm, the distance between plates and cutlery, as well as between the cutlery itself - 0.5 cm.
• Before placing the plates on the table, it is not enough to simply wash and wipe them; you need to polish the plates until they shine with a kitchen towel.
• Never forget about napkins! Starched fabric, folded into a triangle, a cap or in some other way, “mandatory serving attributes,” are placed on a plate or to the right of it - under a knife and spoon. We place paper napkins in vases or special cups in two or three places on the table. Cutlery is laid out immediately after arranging the plates. Next to the serving plate and a little higher, place all the forks and knives that may be needed during meals.

The general rules of table setting according to etiquette dictate putting no more than three forks and three knives, since all cutlery is not used at the same time.

Knives are placed to the right of the plate depending on the lunch or dinner menu in the following order: large dinner knife, fish knife, small appetizer knife.

Knives should be pointing towards the plate.

If it is expected that soup will be served at lunch, then place a tablespoon with the convex side down between the snack bar and the fish knife.

The forks are placed to the left of the plate with the tines facing up. Closer to the plate is a large dinner fork, then a fish fork, and finally a small appetizer fork.

The utensils must be used in accordance with their location, starting from the outermost ones and ending with those located next to the plate.

If you stop using the device from time to time, then place it only on the edge of the plate, but in no case on the tablecloth.

If you only used a fork, then the knife should rest on the right edge of the plate, where it interferes least.

The dessert spoon is placed just above the plate with the handle to the right or next to it, on a saucer if the dessert is served in portions. The dessert fork is in the same place, only with the handle to the left.

Bowls with pepper, vinegar, sauces, mustard, and salt are best placed closer to the center line of the table. The number of boats depends on the number of people dining.

• Cold appetizers on dishes and plates are evenly placed on the table so that they are within reach of each guest.
• Depending on the number of people sitting at the table, plates with slices of black and white bread are placed in different parts of the table, arranging them so that the bread is within reach of each of those present. The taken slice must be placed on special bread plates, which are located to the left of the serving plates. To prevent the bread from drying out, it is sliced ​​before serving.
• If you are going to treat your guests to dishes that they eat with their hands, then finger rinses will come in handy. Small bowls made of ceramics, porcelain, glass or metal (silver or cupronickel) are suitable for this purpose. Rinse bowls with warm water and floating lemon slices - to effectively remove fat from fingertips - are placed to the left of the main plates, behind the forks.
• If there are 5-6 people sitting at the table, the host or hostess can freely hand the guest a plate with some kind of food. But when there are a large number of people dining, it is more convenient to distribute the dishes. In this case, you need to keep in mind the following rule: when you serve food already laid out on plates, serve it to the guest from the right side. If the food is served on a platter and the guest must put it on his plate, approach him from the left side.
• After each dish, the table must be cleared of used utensils - glasses, plates, cutlery, except for the water glass: it is not removed during the entire feast.

See what a beautiful table setting looks like according to the basic rules:

Spoon, fork, knife - serving order

For the main setting of the dining table, use at least three items included in the table set:

• knife;
• fork;
• spoon.

I recommend reading: What does a waiter need to know when going to an outdoor banquet?

The serving order is as follows:

1. To the left of the plate, at a distance of approximately 10 mm. Place the fork with the tines facing up.
2. On the right, at the same distance, is a knife, the blade of which faces the plate.
3. To the right of the knife, after 10 mm, place a spoon with its convex side down.

Table setting for a banquet and buffet differs from that described above and depends on the assortment of cold and hot snacks at the event.

When using more devices, the order of arrangement of objects remains the same:

• on the left - forks;
• on the right are knives and spoons.

Reference. The only fork that should be placed on the right side of the plate, at the very edge, is the oyster fork.

If the set includes a teaspoon, then it is placed on top of the plate parallel to the edge of the table with the handle to the right.

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Stylish examples and options

Each person will be able to create a table setting to their own taste, regardless of what kind of dishes they use: ceramic, glass or stainless steel. Let's look at the most interesting table decorating techniques.

Classic always remains relevant in table design and serving: dishes of neutral colors with patterns made in gold or silver shades are used. They will be in harmony with the color of the cutlery: this will create a unified image on the festive table.

• You can use dishes of unusual bright colors. Rich colors that contrast sharply with tablecloths or main courses are a fashionable design trend that has become increasingly popular lately.
• This also includes the unusual texture of the dishes: some plates may have a three-dimensional pattern and ornament. They will add zest to the holiday table.

To learn how to properly set the table, watch the following video.

Peculiarities

Each restaurant has its own characteristics. By them, people are accustomed to mean a special menu, an expensive interior, and some kind of evening program, music, for example. For some visitors, the peculiarity of the establishment lies in its name.

In fact, the features of a real status and attractive restaurant lie in ordinary little things. These include tablecloths, wine glasses, cutlery, napkins, vessels with flowers, plates, candlesticks, and other attributes. All of them are components of the serving process in a restaurant complex.

There are two ways of serving - preliminary and executive (main).

The executive method is used with a predetermined menu. It is used at banquets and other festive events, where everything is discussed in detail in advance. And pre-serving is the preparatory procedure of the hall for the upcoming festive event.

Table textiles

Table textiles are a part of everyday and festive table decoration that should not be underestimated. Washable place mats are well suited for daily use; for formal occasions, a set of tablecloths and fabric napkins is suitable.

Choosing a tablecloth

The tablecloth is selected according to the shape of the table so that the ends hang 25-30 cm from the edge and based on the color scheme of the interior. The bright color should be duplicated in the decor and serving, otherwise it is better to choose a neutral white option. For daily use, a material with Teflon impregnation or a set of several textile options is better suited for replacement. For a special occasion, it is better to take the option made of thick linen. Synthetic materials are easy to wash, but if even a small spark from a lit candle gets on them, terrible things can happen.

Square plates for table setting

Take the ironed tablecloth widthwise with both hands, shake it and pull it towards you. The transverse and longitudinal folds should be exactly in the center of the table.

Is color important?

Color is always important, and their harmonious combination will help in design. A white tablecloth is a tribute to tradition; it matches almost all colors of dishes. Variegated dishes look advantageous on a plain tablecloth, but for a plain set, you can equally choose both tablecloth options. Napkins should be in harmony with the tablecloth.

It may seem that a black and white table setting is something out of scope, but it is not. The harmonious combination of these two colors can add special charisma to the reception.

The combination of purple and mint (green) looks very fresh, the red color adds solemnity. Silver and gold are integral attributes of a wedding. A dinner in honor of a man must be laconic, with white dishes and contrasting napkins. Bright colors are the right solution for a bachelorette party.

Glass and crystal dishes

You need to place the same number of glasses on the table as the number of drinks that are supposed to be served during the meal. The classic version includes glasses for white and red wine and a glass for water.

When serving, the waiter will independently fill the required glassware with the appropriate drink.

Glassware for serving the table is placed to the right of the main plate in a straight line or in an arc. If there are more than three glasses, then they are placed in two rows so that the large ones do not cover the small ones.

The stronger the drink, the smaller the size of the container intended for it.

Tip #2: Use serving napkins

Tip No. 2. Use serving napkins
Serving napkins under plates and cutlery will perfectly help keep the tablecloth clean and emphasize the style of the selected dishes. Rough linen or cotton napkins will look best on a tablecloth rather than plastic or wooden coasters. Their color should match (but not necessarily be identical) with the dishes and other table decoration elements, including textile and paper napkins. For example, emerald or deep blue goes well with dishes of a rich light green color, and both beige and purple napkins will harmonize with the coral color of the plates. Don’t forget about the decor of fabric hand napkins. They can be tied with a thin ribbon or even twine with pre-strung beads or flower buds, or you can use original decorative rings.

Additional decorations for serving

The decor should not be conspicuous; it complements the serving of dishes. Inappropriate:

• high compositions;
• vases with huge bouquets blocking the view;
• strong-smelling bouquets; guests may be allergic to them.

Decorate with napkin holders and candlesticks. Originally folded fabric napkins are an ideal option for decorating a formal table. Flowers from vegetables and fruits, edible compositions are appropriate for any dinner, they have a place on the dessert table.

A win-win option is to use flowers. Usually they are placed in the middle of the table - it can be a bouquet or composition.

Knowing the secrets of serving, you can turn a traditional meal into a wonderful meal, where everyone will enjoy not only the food, but also the contemplation of the feast. It's so easy to give joy to your loved ones! Make every family lunch and dinner special.

How to properly arrange dishes on the holiday table

Each housewife prepares many different dishes to surprise guests with her hospitality. However, one should take into account the fact that excessive abundance is quite difficult to place on the table, which leads to the following consequences:

• There is no place for guests to place their plate.
• Not enough space for food.
• It is impossible to reach all the dishes.
• The table looks sloppy.
• You won't be able to set the table properly.

Therefore, when planning a special event, you should initially make a list of dishes that you want to prepare. If you are planning an elegant reception, you should consider the possibility of setting the table three times:

Serving hot dishes.

Table setting for hot dishes

Separate table offering snacks.

Serving the snack table

The final stage is when sweet dishes and desserts are served.

Table setting for serving dessert

You need to think carefully about setting the table at home for each stage. You should plan time for changing dishes and utensils. During this period, it is recommended to keep guests busy with something interesting.

Great attention is paid to the details of the placement of the main dishes. Salt and pepper should be placed in the central part of the table, there should be a small distance between them

Nearby, as a rule, mustard and special sauces are located.

Arrangement of salt and pepper on the table

The butter is served with a knife, and the mustard is supplied with a small spoon. The bread is placed on special plates, which are placed on opposite sides of the table. This way every guest can reach it.

Serving oil on the table

Cold appetizers must be positioned correctly. They should consist of fish, meat and vegetable types, which alternate with each other.

Cold appetizers on the table

If you serve drinks that are in bottles, then uncorked vessels are placed on the table. Experts are ready to give some advice regarding serving drinks:

• Fruit or mineral water should be placed in different places, opened before the start of the meal.
• Juices or fruit drinks must be poured into jugs and placed in several places.
• Decanters are used for vodka and fortified liqueurs.
• Cognac and wine should be served in original bottles.

Placing drinks on the table

If you have invited many guests, then you should follow the correct order of serving dishes. As a rule, the feast begins with the offering of cold appetizers. Salads and sandwiches are available.

Then the main course is served, which may consist of soup and a second course. The meal ends with dessert, which should be served at the very end of the event.

Every dish placed on the table must have a spoon. This offer will allow guests to freely put food on their plate. Don't forget to decorate the treats with herbs; you can cut out figures from vegetables.

Dishes are served to the table in a certain order

Table manners

By paying attention to the rules of behavior at the table, a person demonstrates his best side. This is a sign of good manners, concern not only for your well-being, but also for the pleasant eating of everyone sitting around. This is called etiquette, and previously only representatives of the upper class of society knew it; it was one of the striking differences between educated people and commoners. Today there is no clear division according to this criterion, but if a guest demonstrates ignorance of the rules of etiquette, he risks irritating others.

In a restaurant or at a dinner party, it can be difficult for the inexperienced person to figure out how to properly use all those countless cutlery.

You definitely need to know:

1. Each device has its own purpose.
2. There is an order in which dishes are served; it is a mistake to expect that exceptions will be made for certain people.
3. Violation of ethical standards by some individuals is not a reason or reason to ignore the rules on their part. But it is also uncivil to directly condemn someone for this; it is correct to pretend that it is unnoticeable.
4. Slicing meat or fish is done gradually, as the previous piece is swallowed. And this must be done with a specially designated device, the knife should be in the left hand, the fork in the right. Changing their places under the pretext of inconvenience is unacceptable.
5. The entire set of glasses is placed on the table, but if the guest does not intend to drink from each, it is better to ask to remove some. This is a precautionary measure, and it’s more convenient, there’s less risk of touching the glass with your hand and breaking it.

Everyone at any age should know the rules of table etiquette.

Important! The devices on the right are intended for use with the right hand, and similarly with the left side.

How to do it?

The word “setting” is translated as preparing the table for dishes, when all the dishes are placed in a certain order. In a restaurant, when serving, you need to adhere to the correct order:

• The very first thing is to cover the table with a tablecloth. This is delicate work, you need to do it so that the tablecloth does not wrinkle.
• Next, porcelain or earthenware dishes (various shapes and sizes of plates) are displayed.
• There is a queue for the devices. These are forks, spoons, knives and accessories, this is related to the menu.
• Next, crystal or glass is placed. Wine glasses, glasses and glasses should be presented correctly - holding them by the stem. The number of glasses on the table depends on what alcoholic drinks will be served during the feast.
• It's time for the napkins.
• Next comes the arrangement of spice utensils, various candelabra and flower vessels.

An integral component of serving is a fabric napkin. It is folded to match the purpose of serving. For a banquet, for a festive feast, it takes on a cone-shaped shape. There are other options for laying out napkins.

Setting the table does not have to be in a classic style. Sometimes you need to give free rein to your imagination and dreams. There is a French style, and Ukrainian, and Russian, but the thematic component must be present and coincide with both the interior style of the hall and the rest of the common areas (for example, a terrace). Proper serving is a whole science, the goal of which is to arrange the cutlery in such a way that it is convenient for guests. All standards must also be met.

To the professional restaurant service and interior of the establishment, you can add a waiter, who should effectively fit into the complete picture.

Keep forever

Knowing how to store cutlery in the kitchen is equally important. Standard trays or trendy organizers with sections are equally practical. In any case, always separate knives, forks and spoons. Moreover, store clean silver cutlery separately. After use, rinse them in a hot soda solution (50 g of soda per 1 liter of water) and wipe well with a velvety cloth. Excess moisture causes silverware to fade. A paste of ammonia, tooth powder, soda and water in equal proportions will help restore the former shine.

Caring for everyday cutlery is even easier. Regular detergents will suffice. Treat severe stains with lemon juice and rub with a woolen cloth and tooth powder. Corrosive odors will go away if you rub the appliances with vegetable oil or vinegar. To make spoons, knives and forks sparkle like new, dip them in potato broth for a few seconds, then wipe them dry.

As you can see, there is nothing wrong with the rules for using cutlery. Having mastered them without difficulty, you will look like a true aristocrat even at a royal dinner party.

Auxiliary accessories

If we continue the theme of tea drinking, it is worth mentioning everything necessary for serving the cake. If tea drinking ends a dinner party, then all the dishes are first removed from the table. Dessert cutlery is placed in its place. The cake is brought out on a tray or vase on a leg. The vase can be with or without sides. The dish, as already mentioned, is pre-cut into portions. The only exception is a wedding, where the newlyweds cut the cake in the presence of guests.

Use a pastry spatula to place dessert on plates. Although it belongs to the auxiliary accessories, it is not at all secondary on the festive table. It’s good if the spatula is in tune with the rest of the cutlery. It can be combined stylistically with a vase or with cups and saucers. And although cakes with a soft base can be eaten with either a dessert spoon or a fork, the second option is still more convenient.

The list of serving accessories can be short, or it can be long - depending on what goals the owners are pursuing and what level of reception they are organizing. Restaurants must use all utensils required by etiquette. At home, the system is simplified.

Auxiliary accessories by type of device.

• Spoons. In addition to the main spoons, you can stock up on a scoop spoon for sauces and a scoop spoon for granulated sugar. This also includes a caviar spatula and an ice cream spoon.
• Forks. Serving a special herring fork with two prongs, as well as a salad fork with three prongs, will be effective. You can also stock up on a julienne cocotte fork - it is very elegant.
• Knives. In addition to the basic ones, you can expand your arsenal of cutlery with a knife for butter, cheese and berries and fruits.
• Forceps. In addition to the tongs already mentioned above, you can get tongs for ice, green beans and lobster.

Of course, many people start learning table etiquette from the plates. If you are sure that you already have different types of them, check to see if the menu plate, egg plate, rosette and bowl are included in this list. Perhaps there is still some work to be done.

Examples of proper serving are numerous thematic photos. Observe how the experts handle the table setting, what design the cutlery can be, and how they look on the common table.

To learn how to use cutlery correctly, watch the following video.

Secret signs

The rules for using cutlery in a restaurant involve some nuances. If you have paused but are about to return to the dish, cutlery etiquette recommends placing the fork and knife with the handles on the table and the tips on the plate, slightly facing away from you. If you need to leave the table but have not yet finished your meal, cross the utensils on your plate so that the tines of the fork are pointing to the left and the tip of the knife is pointing to the right. The rules of cutlery etiquette after eating state that they should be placed parallel to each other. Think of the plate as a clock face and place them on the number 5 or 7. If you've just finished soup, leave the spoon in the plate. By the way, the dilemma of which way to tilt the plate with the leftover soup - away from you or towards you - is easily resolved by the rules of cutlery etiquette. Let the last drops of soup remain in the plate; this will not offend anyone.

General rules for table setting

To create a beautiful table setting, you need to follow several principles of this process:

1. Cutlery should be placed in the same order as the food is served. Surely you know that each dish has its own cutlery. For example, salad or fish is eaten with a fork, while soup is made with a spoon. And if you serve soup first and then fish, then cutlery should be placed in the same order (spoon, fork).
2. Cutlery must be crystal clean. It is unlikely that guests will like it if they eat with a stained fork. And the owner will not be pleased at all. Therefore, before serving, wash and wipe the cutlery well to avoid incidents.
3. Avoid excesses. You cannot place unnecessary cutlery on the tablecloth; their number when serving should correspond to the number of dishes.
4. Follow the identity. Everyone needs to arrange the appliances the same way. It is advisable to choose dishes in one color.
5. The arrangement of cutlery should correspond to its purpose. So, the devices located on the right are in the right hand while eating, and the devices located on the left side are in the left.

Tablecloth on the table

The optimal and winning option is a white tablecloth. So she looks festive. But you can lay a tablecloth of a different color (brighter or darker), you shouldn’t be afraid of this. It is better to choose a tablecloth that matches the main shade of the appliances and objects on the tabletop. In addition to the cutlery, the tablecloth should be in harmony with the curtains and upholstery. This is the only way everything will look harmonious.

Now there are a large number of forms and materials. But, as a rule, they choose the most standard shape - rectangular. And if it is also made of natural materials and in light shades, then comfort in the kitchen is guaranteed.

Cutlery - layout diagram

You can’t put all the cutlery you have on the table. It looks messy and is not convenient to use, since the necessary devices will be lost. You need to put what you really need in accordance with your dishes.

To properly arrange cutlery, you need to know some rules:

1. We place the fork on the left side of the plate, because the guest will need to hold it with his left hand. And the knife is to the right of the plate.
2. When placing glasses, you need to hold them by the stem.
3. You should start using cutlery from the outer edge, changing them towards the plate as new dishes are served.
4. There is no need to place cutlery close to the plate. There should be a space of 1 cm between the plate and fork.

Proper table setting

Serving plates

Just like knives and forks, plates need to be placed in the correct sequence. So, the snack plate is located opposite each seat, 2 cm from the edge of the table. The bread plate is located to the left of the snack bar, 5-10 cm from it. In cases where more than one dish is served, then a dining plate should be placed under the appetizer plate. The housewife must remember her responsibilities: promptly replace dirty plates with clean ones.

Serving with napkins

Napkins are an integral part of table setting. And the one who knows how to fold them beautifully is a real creator, because folding napkins beautifully is a real art.

If the napkins are made from natural materials, then they are placed on the laps of people eating. And if you prefer paper napkins, then they should be placed on the right under the edge of the plate, or placed in general accessibility.

The color is not particularly important, the main thing is to fold the napkins beautifully.

Spice utensils

Spices must include pepper and salt. But everyone has their own taste, so it is advisable to add mustard and other spices to this list to please each of the guests.

Spice utensils are served in the center. They need to be placed on a special stand, board or saucer.

Serving glasses, glasses, wine glasses

The glasses are placed behind the plates in descending order, that is, from largest to smallest. The glasses are on the right side and the glasses are on the left. Each glass or glass is designed for a specific drink. So, wine glasses are used for wine, and glasses for water or juice.

What to remember at the table after a meal

1. In many countries, it is customary to thank the cook for his efforts, even if the food is not entirely to your taste.
2. The linen napkin should be carefully folded next to the table, to the right of the plate.
3. If after eating there are pieces of food left in the mouth, then you should not use a toothpick at the table. You need to take it and gallantly retire to the restroom.
4. Avoid extraneous sounds when lowering metal objects and utensils or touching edges.
5. There is no need to lean back in your chair as a sign of the end of your meal; this indicates excessive saturation, which does not characterize the visitor in the best way.

Different positions of your knife and fork can tell you a lot more about your relationship with food than you do.

So, the rules for using cutlery according to etiquette largely depend on the type of item and its purpose. Some types of food can be consumed without them, but you should be absolutely sure of this, otherwise you may come across as an uncultured guest who does not respect himself and others.

The ability to use cutlery speaks about a person’s cultural level.

Main varieties and their meaning

Dessert, table, tea, fruit - you've probably heard such words in relation to cutlery. Is there a difference in size? Not only. All this is divided into two types: basic devices and additional ones. In everyday life, an ordinary cutlery set is enough for us, but in restaurants we are often served additional: dessert, fruit, and fish cutlery, etc.

General classification:

• table set - needed for eating first and second courses, the most familiar combination for us;
• a set of snack utensils - used for manipulating cold dishes, as well as snacks;
• set of fish utensils – used for handling hot fish dishes;
• a set of dessert cutlery – needed for tasting desserts (pies, puddings, mousses, caramelized fruits, etc.).

But this is not all types of table “equipment”: there are also auxiliary (additional) ones. For example, you can serve a lemon fork at the table if its use is implied. This is a fork with two sharp tines, and it is needed for delicately arranging lemon slices. Or, for example, there may be a fork for olives on the table - it is created for the beauty of their presentation.

And there are a lot of such special devices! Today you rarely see a spoon in a salad (this goes against good manners), because there are tongs for putting salad out of a shared bowl. How to eat tongs, for example, for spaghetti. Of course, very few housewives keep an entire arsenal of cutlery at home - this is almost impossible. In addition, lobsters and snails are rarely eaten in the home kitchen. But to have beautiful pastry tongs, to acquire a spatula for pate and caviar, to have an elegant cheese knife - why not? This flatters the modern housewife.

All types of cutlery: what are they for?

Spoons

Forks

Knives

Forceps

Dishes

Glasses and glasses

Cocktail glasses

Cups

Additional serving utensils