Service à la Française

• One server per guest and all guests are to be

served at the same time. • Individual plates are placed on a presentation

plate or charger. • Napkins are placed on the plate or next to the

fork. • The knife is placed with the edge towards the plate and the spoon on the right (1 to 2 cm between each cutlery). • The fork is on the left and tilted down to show

the family insignia. • Cheese and dessert cutlery are placed in front

of the plate. • The salad plate is placed on the right and the

bread plate is on the left. • Glasses are placed in front of the plates; large for water, medium for red wine and smaller for white wine.