Correct serving cutlery and appropriate decoration can create a special atmosphere at the table, in which even the simplest homemade dish will be perceived as a culinary masterpiece.

For a real hostess, the ability to set the table is no less important than the availability of culinary talents. Proper serving is a sign of attention and respect for those sitting at the table, as well as an indicator of the taste of the hostess herself.

Where to begin?

Before you start serving, you need to carefully plan and think over everything. Be sure to take into account the number of guests and the menu - the type and number of dishes depends on which devices will be used.

First of all, a carefully ironed tablecloth is laid on the table. They cover it in such a way that the corners cover the legs of the table, and the edges hang from the table by 25-30 cm. The edge of the tablecloth should not fall below the seat of the chair, so as not to cause inconvenience to those sitting.

To prevent the dishes from knocking on the table, you can put a soft cloth (for example, fleece) under the tablecloth.

Even the most expensive and beautiful tablecloth should not be covered with oilcloth on top as a precaution - etiquette does not allow this. But it is not forbidden to buy and put a Teflon tablecloth on the table.

The teflon coating of this tablecloth prevents spilled drinks and grease from absorbing into the material, so they can be safely removed with a sponge. After removing the liquid, unaesthetic marks and wet spots will not remain on it.

In some cases, instead of a tablecloth, it is allowed to use pads or runners. The first are stands of various configurations placed under plates and cutlery. The underpads can be made of plastic, bamboo, made of rattan, or just paper. The second are narrow fabric strips spread only in the center of the table.

As for the appliances and utensils, then before placing, you need to check them for integrity(there should be no chips, cracks, rust, bent parts) and cleanliness.

To remove dust and traces of water, all dishes are wiped with a damp warm towel and polished with a dry napkin.

Important! Proper table setting requires all sets of cutlery to be placed in the same order. In an informal setting, it is allowed to use different dishes for different guests. But at the same time, for each individual participant in the meal, all devices must be completed from one set.

What is it for what?

There is a wide variety of serving items. Most of them are not used at home every day, but they may well be needed to organize a banquet or a festive dinner.

Plates

About 35 of their species are known. However, the most commonly used are:

• Soup. A deep bowl serving not only soups but also muesli, milk and cereal or oatmeal... But broths, according to the rules, are not served in such dishes - special bowls are provided for them.
• Dinner plates... They are shallow and deep. Small ones serve for serving second courses, and in deep ones they put pasta and other pasta dishes.

• Pie... Bread, croutons or butter are served on it. Place it on top and slightly to the left of the main kit. A small butter knife is placed on top of it.
• Kokil. Outwardly it resembles a mollusk shell. Designed for salads or oysters.
• Fish. Slightly stretched out for easier handling of fish dishes.

In addition, there are plates of caviar, egg, dessert, salad bowls and many others. In addition, there is also a serving plate. It is placed under a plate for appetizers, soups or main courses.

According to the rules of etiquette, it may differ from the rest of the dishes (be from a different set or a different color).

Goblets

Most often, glasses and wine glasses are used as dishes for drinks. They can be different in shape, volume and have various purposes, which should also be taken into account when preparing for meeting guests:

• Classic glasses elongated shape with a volume of 120-200 ml are intended for sparkling wines. served for fine sparkling wines. It must be refrigerated before filling.
• A glass slightly different from the classic with an increased volume, with a slightly narrowed neck, is served for refined sparkling wines. It must be refrigerated before filling. And they fill it no more than 2/3.
• For white wine, glasses with an elongated bowl on a narrow stem, with a volume of 180-260 ml, are used.
• Red wine is poured into wider, open glasses.
• Cognac glasses can have a classic shape (snifters) or a tulip shape.

Cutlery

Over the years of evolution of the art of cooking and serving, no less than plates, cutlery has appeared. All of them are usually divided into main and auxiliary (they are also called serving devices).

The former are intended for individual use. The second is used by all participants in the meal. They serve for dividing and cutting dishes into portions, laying them out on individual plates.

The main devices, in turn, are subdivided into:

• Canteens. They are used for soups and main courses. The kit includes a knife with a length of 20-24 cm, a fork and a spoon, which are 5-6 cm shorter than the knife.
• Eateries... Designed for snacks and cold dishes. Consist of a knife and a fork.
• Fish... A set of slightly modified fork and knife. The fish knife is blunt, in the form of a spatula. The fish fork has shortened prongs.
• Dessert... Fork-trident 18-19 cm long, a small spoon and a knife with a narrow blade. Served with pies, mousses, puddings and other desserts. Dessert spoon can also be served with fried eggs and berries with cream.
• Fruit... These include a two-pronged fork and a knife. They are used for fruit salads, melons, watermelons, and unpeeled fruit desserts.

In addition, special cutlery designed for certain dishes (for example, a fork for oysters, sprats or lobster) may be served.

What and how to use?

The greatest difficulties are most often caused by the unfolding and use of cutlery. The rule can help here: the devices are always used in the direction from the edge to the center and from the right to the left. This means that when the proposed change of dishes, the cutlery that lies farthest from the main plate will be used first. When in doubt, first take the device on the right.

Placement rules

Serving - whole science with a long history, which has its own rules and exceptions. However, if you remember the basics, then serving the table correctly will not be difficult at all:

• The dishes are placed on the table in a strictly defined sequence. First - earthenware and porcelain items, then - cutlery. At the end, they put objects made of glass and crystal.
• It is necessary to arrange everything so that the closest thing is what is needed in the first place. When planning several meal changes, the dishes and cutlery are arranged in the order in which the food will be served. At the same time, it is not necessary to pile everything on the table at once. It is enough to put the devices intended for serving dishes on the first and second. Dessert sets can be placed later - after the main ones have been removed.
• The knife should be placed so that its blade is turned towards the cookware.
• The glass (glass) according to the etiquette should be located above the knife. If several types of glasses are used, then they are all placed side by side.
• Forks must be laid out on the left side of the plate.
• The spoons are always located to the right of the knives.
• If you are planning to serve Italian food, there should be a bread plate on the table.
• If there is soup on the menu, place the soup spoon between the knives for appetizers and fish.

In addition, there are a few more generally accepted rules governing the location individual items serving.

Plates

According to the rules, the layout of the dishes should start with the plates. In this case, they must be put so that they are 1.5-2 cm from the edge of the table. The distance between them should be approximately the same. It is believed that the dishes should be placed at intervals of 50 cm - so that those sitting at the table are comfortable.

Plates with cutlery should lie opposite each chair. Their number depends on the variety of the menu and the type of meal. For example, for a regular snack, one plate will be enough, but for lunch and dinner, two are served.

Smaller plates are always stacked on top of larger plates, allowing for quick replacement while saving table space.

Spoons and forks

Following the plates, cutlery is laid out. They must be placed on the sides of the main plate, with their concave side facing the table.

Forks are placed on the left side, spoons and knives on the right. You can put a teaspoon on top.

It is important to place only those appliances on the table that you really need. Most often, one knife, one fork and two spoons (for a hot dish and dessert) are enough for a regular meal. If necessary, this set is supplemented with special devices.

Goblets

Behind the plates, a little to the right, you can arrange glasses. When deciding on a variety of glasses, glasses and wine glasses, it is necessary to take into account the contingent of guests and the options for drinks offered to guests.

According to the rules, the containers for drinks should be arranged from largest to smallest. At the same time, you should not put too many glasses or glasses - this will only clutter up the table and may cause inconvenience for guests.

Does color matter?

The color in the table setting has the same meaning as in the interior decoration or the choice of the outfit.

Most often, the table is covered with a white tablecloth, but any other color can be used to create an unusual atmosphere. Everything here will depend on the nature of the event and the preferences of the hosts.

White tablecloth, for example perfect option for formal dinners. It goes well with porcelain, crystal and looks elegant in any situation. Wherein White color can be easily combined with any other. A table decorated in a black and white palette will look original.

A romantic mood for dinner or lunch will help to create a combination of white with delicate pastel shades. And the green color will bring warm spring notes to the meal. Serving completely made in green will look original.

The combination of white and blue will also be beautiful, but red must be used with caution, since when different conditions he can act in different ways on others and influence the atmosphere at the table.

Decor

The decor will help to complete the serving, to give it completeness. The main element of the decor is napkins, which can be placed in a glass for water, laid out next to the plates or placed on top.

Large napkins can be used for a quiet family meal; smaller napkins for breakfast.

Every day there are more and more restaurants in Tashkent, and offers to spend an unforgettable evening are more and more tempting. We suggest you dive into restaurant etiquette and explore some simple rules literate consumers of restaurant service. By putting cutlery on your plate one way or another, you give various signs to the waiter, which the competent staff can catch and take note of.

Let's say in the course of a feast you need to “powder your nose” or “breathe fresh air”, and you move out of the waiter's line of sight. V job duties the waiter includes maintaining order, cleanliness and so on. In this case, to show that the plate and cutlery "don't need to be taken away!" - use a categorical gesture.

"No need to take away!"

The work of a professional waiter is invisible to guests. Being under professional grooming, you do not even have time to notice how the snack plates are changed, the appliances are updated, the snacks are laid out, the drinks are refilled. Sometimes you just want to stop and pause.

As for the "pause", there are several options:

"Pause"

1. Provided there is an abundance of goodies in your plate, you can only use the free space on the rim. Based on this, we put the cutlery, with the blade touching the edge of the plate, with the handles touching the table surface. Knife on the right, fork on the left.

"Pause"

2. In the case of free space, place the knife with a fork on a plate, the letter "L". The edge of the knife looks to the left, and the tines of the fork to the right, while the handles of the devices hang over the table. The distance between the prongs of the fork and the knife can give a sign that the dish was rather small in size, in other establishments the same dish is served larger.

"Pause"

3. Classic regular pause. If you are using only a snack or table fork, the fork will be on the right.

We make it clear that the meal is over and it is necessary to move on to the next dish. There are several gestures to indicate this:

Finished the meal

The devices can be positioned as on the clock, the time is half past five. This option is convenient for collecting used dishes: the waiter does not cross the guest's personal space.

Finished the meal

Lay the fork and knife parallel to each other, handles down. The blade of the knife and the tines of the fork must point upwards. A large distance between the tines of the fork and the blade of the knife may indicate that the dish was large enough or satisfying enough to satisfy the palate for the evening.

Finished the meal

The next neutral option does not indicate size in any way
the dish served may indicate that everything was quite harmonious. It is also handy for waiters when collecting dishes.

"Looking forward to the next dish!"

If you are in a hurry, there is an option to show the staff that the service will be fast today, the serving of dishes and the collection of dishes promptly. Fold the fork with the knife cross to cross, with the edge of the knife to the left, the teeth of the fork should point up.

"The dish is just superb!"

If you were unexpectedly pleased with the served dish, and you do not want to leave the workers of the invisible front unattended, add another not tricky combination. The waiter will definitely pay attention to the benevolent gesture and will certainly bring good news to the cook.

"Did not like"

It also happens that the dish does not correspond to the visual and taste perceptions. There can be many reasons, but the fact remains on your plate. Such symbolism will not be particularly pleasant to the staff, but there is a reason to ask about the deep reasons for such an assessment. The waiter can clarify the shortcomings and, having agreed with the manager, there is a chance to leave a pleasant impression of the establishment with a small decorated dessert from the establishment itself.

"I didn't like the service"

If you come across a waiter with a bad mood, moreover, he spoiled it for you, there is an option that can make it clear that “the service was not pleasant!”. Such a gesture can be used if, when serving, they first brought the steaks, when the steaks were half eaten, they brought bread, and when the steaks ran out, they brought the sauce to the steaks. It happens quite often, right? Proceeding from the fact that the supply and service was the other way around - we put the devices of the "no need to carry away" option and turn the plate 180 °. The devices can be placed directly upside down by handles. After such an attitude of the service staff to the guests, the arrangement of devices on the left or right is not taken into account. The very fact that the service is wrong is shown by inverted instruments.

"Lacks a benevolent smile"

In the case of quite tolerable service, but lack of hospitality, in the process of eating food, you can make a demonstrative short pause to the service personnel with the gesture "Not enough a benevolent smile!" This will remind the waiters of hospitality, courtesy, benevolence and smile.

"Bring a complaint book"

The most "terrible" gesture of the cutlery language is "bring the complaint book!" We take the “finished meal” combination with a parallel arrangement of devices as a basis and figuratively turn it 180 °. The cutlery can be placed directly on the surface of the dish with the handles facing up. Which device is on the left, which on the right, in this situation does not matter.

"I liked everything very much!"

If you are satisfied with the food, service and plan to become a regular guest, use the combination "I liked everything very much!" The only nuance of this situation is that it is undesirable to insert the knife into the middle prongs of the fork, as this will be interpreted as "I didn't like the dish!" For the contact of the knife blade with the teeth of the fork, the outer teeth must be used.

"Everything is just weird!"

Finally, I would like to present a slightly flirtatious gesture, similar to a seated girl in a leg-to-leg pose. The most important thing is that this capricious person was 100% pleased. They raised the tone and mood, and this is all thanks to the well-coordinated work of the whole team of the hospitable institution. The guest can address this gesture of gratitude to his companion.

Knowing such simple combinations of the arrangement of devices, you can show your attitude to everything that happens, but also give signs to the competent staff. The latter, in turn, will be able to quickly rectify the situation, if it is still possible.

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How to arrange cutlery

To the left of the plate are forks, to the right are knives and spoons (with the exception of the small cocktail fork, which usually lies on or to the right of the tablespoon). The dessert fork and spoon are usually on the main plate.

Often a salad fork is served with a salad. It is smaller than the dining room and lies farthest from the plate. If the first course is fish, then you take a fish fork, and then a table. The bread plate and butter knife are on the left and slightly above the forks.

To the right of the plate are the following cutlery, starting with the outermost: a cocktail fork, a tablespoon, a salad knife, a fish knife and, closest to the plate, a table knife. The sharp side of the knives should be facing the plate.

The dessert fork and spoon lie horizontally behind the main plate, but the fork with the teeth to the right and the spoon with the convex part to the left.

At the official reception, to the right of the plate, you will find a whole array of glasses. Let's take a closer look at them. The glass on the far right is a sherry or aperitif glass. It is used by the very first. After each meal, let the waiter remove unnecessary glasses and plates. With fish dishes or during an aperitif, they use a glass for white wine, which is located a little to the left. Behind the white wine glass is the red glass, which is slightly larger and rounder, which allows the wine to "breathe". The largest glass is for water. He stands just above the table knife. And finally, the glass farthest from you is for champagne, if, of course, it is served. One can also see a champagne glass in front, depending on whether oysters are served for the first one or not. When and which glass should you use? Nothing complicated at the right moment the waiter will pour the drink into the right glass.

In the usual setting, several common salt and pepper shakers are placed on the table, depending on the number of guests. For official serving, a personal salt shaker and pepper shaker are placed in front of each guest on a separate plate.

Be careful when adding spices, because if you oversalt or pepper the dish, you will not be able to eat it, and the owners may think that you did not like the treat. As a rule, spices are on one plate or on a special stand; if asked to transfer salt or pepper, transfer all together.

How to start a small business Interview preparation - how to dress, conduct and finish an interview

The question about the cloves can really arise, since in modern restaurants and cafes, the table is far from always set in advance in anticipation of guests. If all the appliances are prepared, and you sit at the table, where everything is already laid out, then the fork will definitely lie with its teeth up.

But if you came to a cafe or just waited your turn for a table, then it often happens that the waiter cleared the place just before you took it. Of course, he did not have time for the table, ideally correctly arranged forks and spoons in the right place.

The fork is supposed to be held lightly, using the index and thumb slightly pressing it against the bent middle.

In this case, the cutlery is often brought wrapped in a napkin. This is a sign that the fork is perfectly clean and you can be sure that your meal is hygienic. If the fork is wrapped in a napkin, then it can be put both upside down and down. Usually they are not visible at all, one can only guess by the outline of the bundle, where there are teeth. It turns out that putting the fork with its teeth down on the table is permissible only in one case: if it is served wrapped in a napkin.

Using a fork

The fork is usually used as the main appliance for most dishes, with the exception of soups, and the spoon and knife act as auxiliary devices. But sometimes the plug also acts as an auxiliary device. For example, if you need to cut off a piece of meat, then take a fork in your left hand (in your right, if you are left-handed, and in the future, all recommendations for left-handers are needed the other way around), and the knife in your right. Then cut a piece without spreading your elbows to the sides.

Next, you should also do according to the American or European styles. The American way assumes that you will still be the right hand to eat. Place the knife on the edge, and then take the fork in your right hand, bring it to your mouth with the teeth up. With the European method, you can either continue to grip the knife in your right hand, or not, but you will have to eat with your left hand. At the same time, the fork is kept with the teeth down.

In the simplest case, the fork is placed to the left of the plate, and the spoon and knife are placed on the right.

If you break away from food for conversation, then, according to, you cannot put a fork on the table. And here it is just important whether you hold it up or down with your teeth. There are two styles: American and Continental, or. In the American style, the fork is held with the teeth up, and in the case of European standards, the teeth down.

It is not customary to place your fork on the table or plate until you have finished your meal. But if for some reason you still want to put the fork aside and finish eating later, then you cannot put the dirty appliance on the tablecloth. It is placed on the edge of the plate, diagonally. The direction of the teeth is not important in this case. If you want the waiter to replace the plate and cutlery for you, then place them on the edge of the plate in parallel, so that, if you imagine the plate as a dial, the cuttings would be in the area of ​​the number 4.

Arrange the glassware on the table: place a glass for soft drinks behind the plate in its center (or slightly to the right, at the level of the table knife). Place glasses and glasses to the right of the glass and at an angle of 45 degrees to the edge table... Right to left and obliquely to the edge table they arrange glasses and glasses in the following sequence: a vodka glass (for appetizers), a Madeira glass (for first courses), a Rhine wine glass (for fish dishes), a lafite glass (for hot meat dishes), a glass (for dessert).

Use linen, beautifully folded napkins for special meals. Fold the napkin and place it on a plate. On less solemn occasions, for mass service, lay out ten paper napkins at the rate of one napkin holder for 4-6

(88137) - Zhanna Abdugalimova, 01.12.2007

Each of us has many important meetings in life, the results of which a lot depends. What to do if you decide to host such a dinner party in your home or apartment. After all, if the guests are important and the solution of certain issues depends on them, then you want everything to be on top, strictly in accordance with the canons of etiquette. And while the next dish is being prepared in the oven, we spread an elegant tablecloth on the table and start arranging the cutlery so that it is no worse, or even better, than in the most expensive restaurant. It is possible to arrange beautifully appliances on the table just for a loved one, thus making a surprise and emphasizing the importance of this moment in your life.

The cutlery on the table should be positioned according to the diagram.

1 - a plate for bread, 2 - napkin, 3 - small fork for snacks, 4 - a fork for fish dishes, 5 - large dining fork for meat dishes, 6 - snack plate, 7 - dummy plate, 8 - a large dining knife for meat dishes, 9 - fish knife, 10 - a tablespoon for soup, 11 - small snack knife, 12 - dessert spoon, 13 - dessert fork, 14 - a glass for strong alcoholic drinks served with a snack, 15 - a glass for dry white wine served with fish dishes, 16 - a glass for dry red wine served with meat dishes, 17 - a glass for champagne served with dessert, 18 - glass for mineral water

According to the number of those invited, dummy plates are placed on the table, and snack bars are placed on them. Place napkins folded in a triangle, cap or otherwise on plates.

Knives are placed with a sharp edge to the plate.

Place the forks with the convex side down.

Cutlery is used in accordance with their location - starting with the outer ones and ending with those that are next to the plate.

Hold the knife and fork so that your fingers do not touch the blade or teeth. If you stop using the appliance from time to time, then place it only on the edge of the plate, not on the tablecloth. If you only use a fork, then the knife should rest on the right edge of the plate, where it gets in the least.

If there is a pause in the meal (but the feast is not over yet) the device is placed on the plate cross on the cross - the knife with the tip to the left, the fork with the convex part up - so that the knife handle is located like a clock hand pointing at five o'clock, and the fork handle - at seven o'clock. The crossing point should be on the tines of the fork and a third of the knife. You can put the fork and knife with the handle on the table and with the other end on the plate. At the end of the meal, both devices are placed on a plate parallel to each other, their handles "show at five o'clock."

Glasses are served next to the plate, closer to the middle of the table, parallel to its length or in an arc, starting to the left of the largest in size. Or the glasses are placed in two rows so that the larger glasses do not cover the smaller ones.

Plates with sliced ​​even slices of bread are placed in different parts table so that all guests can easily reach it. Bread taken from the common plates is placed on the bread plates, which are located to the left of the counter plates.

Salt shakers and other devices for spices are placed at the rate of one device for three to four people.

Various cold snacks on dishes and plates are evenly placed on the table in such a way that it is easy for guests to get them.