Any meal, from a simple
sandwich to a multi-course gourmet banquet, can be
an event when you choreograph the setting. By
thoughtfully coordinating your table linens,
flatware, china and crystal, you can create a total
ambiance, from the casual to the
ultra formal.
Let's take it from the
tabletop up. Tablemats or tablecloth? Your choice
depends on the formality of the occasion. Sprigged
cotton place mats, for example, would create a
casual atmosphere, while starched linen or lace
mats swell formality. If you have a family heirloom
mahogany table, of course, you'll want to show it
off, not hide it under even the most beautiful
tablecloth.
The wide variety of
tablecloths on the market today gives you the
chance to create virtually any mood. Keep your
dishes in mind: are they solid-colored or floral
patterned, delicate bone china or country-look
stoneware? Keep the cloth simple if your dishes are
intricately patterned, with white or plain coloured
china; almost anything goes in
tablecloths.
You've set the mood and
chosen your linens; now let's move on to setting
the table. Though etiquette is no longer as rigid
as in grandmother's day, some basic rules still
apply.
Keep your menu in mind:
how many courses are you serving? Will you be
serving appetizers in the living room with drinks,
or coffee and liqueurs in the study after the meal?
You'll need flatware and china for each course that
will be served at the table - nothing
else.
The order is quite
logical. Forks, knives, glasses and dishes follow
an internationally recognized order, which avoids
embarrassing "faux pas" and lets your guests know
automatically what to pick up at what point in the
meal.
From the
Outside In
Picture your dinner
plate as the sun, with the silver, glasses and
other plates as constellations in the table-setting
galaxy. The forks are on the left and the knives on
the right of the dinner plate, in the order in
which they will be used, from the outside in. If
you are serving soup, the soupspoon goes to the
right of the knives. Knife blades, of course,
always face towards the plate. The water glass or
goblet goes at the tip of the dinner knife, with
the wineglasses to the right of the water glass. At
a formal dinner, where several different wines are
served, there would be a separate glass for each
wine. When a wine has been drunk and the next
bottle is uncorked, the used glass should be
removed. If only one wine is served, by the way,
the time to refill the glasses is just before
serving each course. The dinner plate is the basis
of your china setting. If soup is to start the
meal, the soup plate is placed directly on the
dinner plate. If the first course were a fruit or
fish cocktail, it would be placed on the dinner
plate with another small plate under the cocktail
glass, and removed at the end of the course. Salad
and dessert courses follow in turn on their own
plates. The place is never left
bare.
At the end of the meal,
remember that the word dessert comes from the
French Word "desservir" - to clear the table.
Remove all evidence of earlier courses; no-one
likes to stare at the remnants of a meal, The
dessert fork and spoon can be placed above the
dinner plate when setting the table, or they can
arrive along with dessert it's up to
you.
The napkin (preferably
cloth) is folded on the dinner plate at the start
of the meal. Fancy folds lend a festive touch - see
our article on napkin folding for ideas. Napkins
can also be placed in the wineglasses to add height
to the overall table setting.
Special
Occasions
Who can resist the
chance to "show off" a little? For family
festivities and formal occasions, the table setting
re. requires as much thought as the menu. Settle on
a theme for the meal. A twenty-fifth wedding
anniversary would give you a silver theme, while a
child's birthday party might have you blowing up
balloons for days to festoon the table. Consider
what you will be serving, how many guests will
attend, and what dishes and serving pieces you will
need.
The rules remain a
little stricter for extremely formal occasions. A
centerpiece is a lovely formal idea, but keep it
low so guests aren't cocking their heads to one
side in order to see one another. Individual salt
and pepper shakers are a nice touch at a formal
meal. So are placard holders, which discreetly tell
everyone where you would like them to sit,
eliminating that awkward moment when guests hover
behind chairs, wondering whether they are in the
right place.
Informal
Settings
For a luncheon, brunch
or informal dinner, you could mix china patterns,
use casual place mats and table runners, and
perhaps even use a bowl of fruit or seasonal
vegetables for a centerpiece. Be playful - use your
imagination.
The
Buffet
When you're
entertaining a large number of guests, a buffet
arrangement makes sense, but careful planning is a
must so your guests are spared balancing acts. ake
sure your menu includes foods that can be eaten
with just a fork or even the
fingers.
Consider the traffic
flow at the buffet table. You might want to put the
table against a wall so the path is quite clear and
no one gets marooned on the far side. Guests should
be able to serve themselves efficiently. The buffet
table should hold plates, serving pieces, salt and
pepper, glasses, napkins and flatware. Guests
pickup their plates first, then help themselves to
food and finally something to drink. You might want
to wrap forks and knives in the napkins to make an
easy-to-pick-up bundle for your buffet guests. ake
sure there are plenty of places for them to put
down their plates - small tables scattered about
the room are a big help. The key to setting a
tasteful table is planning. With a little thought,
everything will run like clockwork and your meal
will be the gracious occasion you hoped it would
be.
