Table Setting Savvy Part 2

The last post I wrote about "Setting the Mood" before the guest arrived.  This post is where all of those glasses, plates, and cutlery items are placed to make a pretty table. 

Traditionally, cutlery is laid smallest to largest, working toward the plate.  Forks go to the left of the plate, spoons and knives to the right.  The exception are the dessert fork and spoon, which go above the plate, spoon on top.  There is a great debate among my friends as to whether you should put out the full set of cutlery even if you don't need it (i.e., a salad fork if there is no salad).  My feeling is, put out whatever you think a guest might use (who knows, she might want to cut her rigatoni with a knife).  But skip anything that will lead a guest to think a course is coming that isn't.  (I once left a dinner party extremely hungry, thinking, given the plethora of forks, that the entree was the appetizer.)

Place the water goblet right above the tip of the knife, and set the wineglasses slightly in front of the water. For more formal parties, preset for as many different types of wines or champagne as you plan to serve.

Next Blog post will be the ins and outs of napkins.

Rebecca Mannerly tip:  Remember that all food and drinks should be served on each diner's right (that's why the glasses are all on the right), and cleared from each diner's left.