Whether for a romantic dinner for two or a festive banquet, setting the table is an important aspect in gastronomy and part of the service, because a beautifully laid table contributes significantly to the atmosphere and the well-being of the guests. However, the proper arrangement of plates, cutlery and glasses wants to be learned. The most important rules.
1. Checking the guest room
Before starting to set the table, a room check should be performed. This involves checking the room temperature, checking the lighting, and an odor test. Only when these checks have been carried out the setting of the table can be started. This task is usually performed by trained service staff.
2. Choosing the shape of the table
Setting a festive table begins with the choice of table shape. On a rectangular table, special guests can be placed on the short sides to give them prominence. In contrast, a round table shape promotes conversation and exchange between guests. Make sure that all sides of the table are easily accessible. This makes it easier for staff to both set and serve at an occupied table. Also, when choosing the width of the table, make sure that there is enough space for guests. An ideal width is between 60 and 80 cm, measured from the center of one plate to the center of the opposite plate.
3. Table linen and tablecloths
A clean and neat tablecloth is an important basis for an attractive table decoration. The tablecloth should be selected to match the decor of the room and the occasion. To this end, a tablecloth of matching color, made of cotton or linen, can be used to cover the table surface and create a harmonious image. As a rule of thumb, the tablecloth should overhang 25-30 cm on each side. On round tables, the tablecloth and tablecloth corners should hang down just in front of the table legs.
3. Plates, charger plates and bread plates
The plate is the focal point of the place setting and serves as a guide when setting the table. The plates should be chosen to suit the occasion and the menu. The charger plate serves as a "placeholder" from which food is not eaten and is placed first on the table. It has a diameter of at least 30 cm and is placed about 1 cm from the edge of the table. The dinner plates should be at least 2 cm smaller than the charger plates and placed on them. They should be aligned to the center of the charger plate. To the left of the plate, the bread plate is arranged, on which the bread and possibly the spread can be placed. The bread knife lies above the bread plate with the cutting edge facing outward.
4. Arrangement of the cutlery
The cutlery should be transported using gloves to avoid unnecessary skin contact. It must not be touched at the parts that will later be placed in the mouth (blade, bowl end, tines). It must be polished and in perfect condition. A maximum of four pieces of cutlery are set on the right and three on the left. The minimum width of a place setting is determined by the plate width. The cutlery is usually placed from the outside to the inside in the order of its use during the meal. The outer cutlery is used at the beginning of the meal, while the inner cutlery is saved for later.
Knives and spoons are placed on the right side of the main course. The blade of the knife points inward. The fork of the main course is placed on the left side. Forks and spoons can be turned upward. The lower end of the tines of the starter fork is in line with the upper end of the fork for the main course. The distance between the pieces of cutlery and the edge of the table is about a thumb's width. The bread plate is on the left and finishes at the top with the main course plate. The bread knife lies on the inner rim of the plate with the blade facing outward. The dessert cutlery is placed on the plate. Depending on the type of dessert, the fork and spoon are placed down in front of the dessert (fork to the left, spoon to the right).
5. Selecting the glasses
The selection of glasses depends on the type of beverages being served. Wine, champagne, beer or water glasses can be served as needed. Ensure that no more than four glasses are set per guest and that glasses are clean and free of stains. The glasses are placed in a diagonal line on the right side above the knife for the main course. The rule is that the largest glass, usually the red wine glass, is at the top. Below follow the white wine glass and finally the water glass, which is always closest to the plate. The glasses should always be aligned with the top edge of the knife.
6. Positioning the napkin
The napkin can be positioned in several ways. Either it is placed on the plate or to the left of the fork. Another option is to put the napkin in a napkin fold and place it on the plate. The rule is that the napkin should not be too large and should not take up too much space.
7. Decoration and accessories
The decoration on the table is another important aspect when setting the table. Candles, flowers and other decorative items can enhance the look of the table and create a welcoming atmosphere. However, care should be taken that the decoration does not take up too much space and is not too lavish, so as not to complicate the serving of food. The decoration should also be consistent with the overall concept of the restaurant.
8. Checking the set table
After the table is set, all elements of the table should be checked for accuracy and completeness. Are all chairs pushed in, are opposite place settings lined up? Does each place setting have enough room and is it a thumb's width from the edge of the table? Any errors or incompleteness should be corrected before the guests enter the room. A flawlessly laid table contributes significantly to a positive atmosphere and a pleasant visit to the restaurant.
