How to properly set the table at home

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

New Year's holidays are approaching, and, therefore, festive feasts. A tastefully served table is able to turn even an ordinary meal into an aesthetic pleasure and a sense of celebration. When setting the table at home, you can slightly deviate from the strict canons of serving, which are strictly followed in restaurants and at official receptions. But still, there are several golden rules that should be followed even at home.

Tablecloth

Table setting always starts with spreading the tablecloth. For a gala reception, tablecloths made of shiny fabrics will look appropriate, coarse linen linens are suitable for an unpretentious table, and tablecloths in pastel colors will be good for home gatherings.

Of course, the tablecloth must be spotlessly clean and ironed. But in an effort to maintain cleanliness, do not cover it with oilcloth on top. The canvas should go down from all sides of the table by no less than 25 cm, but not lower than the seat of the chair: a tablecloth too short will look sloppy, and too long will cause inconvenience to guests.

The canvas should descend from all sides of the table by at least 25 cm, but not lower than the seat of the chair.

Serving

The serving set on the table can be different, it depends on the dishes that will be served, so you cannot start serving without a well-thought-out menu. It is important to provide for each guest about 80 centimeters of table length and make sure that the location and appearance of each set of appliances are completely the same. All serving items on the table should match both each other and the interior in color and shape.

Care must be taken to ensure that all dishes and utensils are clean and free from water stains. To do this, it is enough to wipe them with a warm and damp towel, and then polish with a dry one.

Plates

First, a decorative serving plate is placed in a central place, at a distance of at least two centimeters from the edge of the table. A plate for a snack or soup is placed on it. For puree soup, serve a soup plate, and for clear soups and broths, a cup. At the top left, eight centimeters from the decorative one, they put a small pie plate for bread and butter.

Devices

The cutlery that you will need with your meal is laid out on the sides and on top of the serving plate. Forks are placed on the left, horns up, and knives on the right, with the blade towards the plate. The device that will be needed first is at the end of the plate, so the farthest are the fork and knife, followed by the fish and the closest - the canteens.

The cutlery should not be under the edges of the plate.

If there is no dessert on the menu, then the soup spoon is placed on top of the serving plate, if dessert is planned - to the right of the row of knives. Dessert and fruit utensils are placed above the snack plate - parallel to the edge of the table.

Goblets

It is important to follow the rule - each drink has its own vessel, therefore the number and type of wine glasses and glasses depend on which drinks will be served at the table. For example, red wine, brandy and cognac are served in slightly pot-bellied, large glasses, while smaller glasses are used for white wine. Champagne tastes best in tall, narrow glasses, while cocktail glasses can be used for juices and mineral water.

Glasses are located to the right and top of the serving plate. A glass for mineral water or juice is placed at a distance of one and a half centimeters from the tip of the knife. Then at an angle of 45 degrees from the edge of the table - a glass of wine and a glass of vodka. The same procedure works here as with the devices: the glass farthest from the plate is used first.

Glasses are located to the right and top of the serving plate.

Napkins

Each guest should have an individual napkin, which should be folded nicely and placed on a snack plate at the end of serving. There are many ways to fold napkins, and it's best to make them look fresh and attractive when unfolded.

Details

Stylish details will set guests in a festive mood and help to feel the atmosphere of solemnity, but their number should not be excessive and interfere with serving and arranging dishes.

If you have a beautiful figurine, then it can become a wonderful decorative element on the festive table. Candlesticks in combination with exquisite dishes and beautiful glasses look especially elegant.

Fresh flowers look very fresh and original. So that they look harmonious and do not interfere with the guests, their height should not exceed the largest glass in the serving. It is better to put a small vase with flowers in the middle of the table and pay attention that the bouquet does not have a strong smell.

If your holiday is themed, for example, New Year's, then you can place suitable decorative elements on the table - spruce branches, figures of snowmen or Santa Claus, silver "rain", small gifts for guests.

Placing dishes

The festive table should not "burst" with an overabundance of dishes and utensils, so that each of the guests has a sufficient amount of personal space.

Appliances with salt and pepper are best placed in the center of the table at a short distance from each other. There you can also put cutlery with mustard and sauces. The butter is served with a special knife, and the mustard is served with a small spoon. Bread boxes are placed on opposite sides of the table so that it is easy for all guests to reach them.

Bread boxes are placed on opposite sides of the table so that it is easy for all guests to reach them.

Cold appetizers are arranged, alternating fish, meat and vegetable dishes. Soup should be served in a tureen, and hot dishes should be served in special dishes. All dishes and salads should have separate spoons.

Bottled drinks should be placed uncorked on the table. Fruit and mineral water is placed in different parts of the table and opened immediately before the start of the feast. Juices and fruit drinks are served in jugs, vodka and strong liqueurs are best placed on the table in decanters. Wine and cognac are served in bottles.

It would be right to start the holiday with serving cold dishes - salads, sandwiches, and only then proceed to serving hot dishes - first, second and dessert.

Nowadays, a beautifully set table embodies hospitality, and food in such an environment is especially tasty. Do not miss the opportunity to make the New Year's holiday even more joyful and elegant!