set­ting the TA­BLE

Food & Drink - - SPECIAL OCASSION -

Bring a small plate and knife to each guest for the cheese course. A place set­ting for a five-course meal—ap­pe­tizer, soup, en­trée, cheese course and dessert (hor­i­zon­tal uten­sils)—could look like photo above. At din­ner, start from the out­side work­ing your way in for each course. Af­ter each course, the used uten­sils get re­moved, along with the fin­ished plate.

Start with a charger plate (if us­ing) at each place, which can be re­moved be­fore the first course or can stay in place if it com­ple­ments your din­ner­ware (but gets re­moved with the din­ner plate). Charg­ers are use­ful for pro­tect­ing your ta­ble and table­cloth from spilled food. Any plates or bowls on top of the charger plates should be re­moved be­fore the first course and plated in the kitchen. Put bread plates above the forks, with but­ter spread­ers placed di­ag­o­nally.

Wa­ter gob­lets (filled be­fore din­ner starts) go above the knife. Wine glasses go to the right of that. If you don’t have enough glasses, re­move each guest’s glass and rinse be­tween white and red wines.

If serv­ing a fish course, and if you have fish knives and forks, add them to the place set­ting in the or­der you’re serv­ing the fish. If you don’t have fish knives and forks, set an ex­tra knife and fork for fish. If you’re short on flat­ware, quickly wash uten­sils be­tween cour­ses.

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