Cutlery can be one of the most confusing aspects of setting a table - and one of the most nerve-racking parts of sitting at a formal setting. "So, does the fork go on the right or the left? I always forget which way the knife is supposed to face..." In restaurants where there are multiple courses being served, sometimes you might have three different spoons, two different forks, and an abundance of glasses in front of you. "WHAT THE!?" This can be overwhelming to say the least. So overwhelming, in fact, that we may lose our appetite.

But the most important point to remember when assessing the plethora of cutlery placed in front of you is that the table is set in regard to the courses you will be receiving. Setting a table and dining at a table go hand in hand, thus the same governing principles also apply to setting a table.

For example, if your soup course is first, put the soup spoon on the outside. If your salad course is first, place the salad fork on the outside. The basic rule of thumb, "work from the outside in." In fine restaurants they'll actually replace your cutlery; when you order a steak, they'll bring you a steak knife. If you order fish, they'll bring you a fish fork. If you have to ask for a piece of cutlery, they are not doing a complete job. But in all cases the forks go to the left of the plate, knives to the right with the blade turned toward the plate, and the spoons are to the right of the knives. The one exception is the dessert spoon which can be placed parallel to the table edge above the plate.

 

Okay, let's go though a fairly typical three course meal with photos.

Appetizer
The table will either be set so that when you use a fork (such as in this photo) it can leave when the plate is taken and you can just go on with the next fork. Often appetizer forks are slightly smaller than dinner forks. Again, work from the outside in. Because we will not be having a soup course, there is only one spoon to the right of the plate - to be used during the main course.

Main Course
So long salad fork! Onto the main event! The bread & butter plate will often remain on the table until the dinner portion is complete. The butter knife stays with the b&b, so that you can continue to butter your bread throughout the meal.

The reason the fork goes on the left is because for the English when using both fork and knife, it is proper to hold the fork in your left hand and the knife in your right. Whereas American standard is to hold the fork in your left hand, cut with the knife in your right, put the knife down, and transfer the fork to the right hand to eat. I have to admit that I think the English way is more proficient; easier to eat faster too (which could be regarded as a good or bad thing, depending on who you ask.)

Dessert Course
"Would you like to see the dessert menu? How about some tea or coffee?"
The dessert plates & cups and saucers are my favorite hosting pieces. After the meal is complete, generally everything is removed from the table except for remaining drinks and the dessert spoon that was patiently waiting above your dinner plate. "Use me!"

As we mentioned before, the dessert (also referred to as the salad plate) is the most popular fancy plate sold. Nearly all the patterns we sell have a dessert plate, but that doesn't mean you can't mix it up a bit! Because you're usually clearing the table completely, it's the opportune time to spice up your table setting with an intricate dessert set. After all, you need something to compliment that amazing summer fruit-tart. The combination makes for both an esthetically pleasing and taste-bud tantalizing euphoria. It's about the whole dining experience here!

And just because you may have been using a specific charger (or service plate; the plate under the dinner plate) as a place holder the whole night - it doesn't mean you can't use it afterward as a cake plate, or cookie plate. Rinse that bad-boy off and fill it with desserts. It'll tie your dinner patterns together and save you a penny or two instead of buying different serving plates. After all, the more creative you can get with your porcelain, the more practical it'll become, and the more worth while to have around. Am I right?

Visit us next Friday as we talk a little more about decorating the table and a few ideas for finishing touches!

The product shown in the pictures above were from three of our lines:
Apple Lace Service Plate - S1750GA - $115
Prosperity Dinner - MV1601 - $60
Prosperity Dessert - MV1602 - $40
Prosperity B&B - MC1603 - $30
Lady Charlotte's Lily Dessert - CW3902 - $55
Lady Charlotte's Lily Cup & Saucer - CW3904 - $75