Cheat Sheet - How To Set An Elegant Dining Table
Who doesn’t love a beautiful dining table for a special occasion such as Christmas lunch or dinner? But do you know that table settings vary across cultures? The American style is different from the French style which is different from the British style…!
Where the items are placed on the table may be different but when it comes to setting any table, here are my top ten tips to having an elegant dining table:
1. Mise en place – This translates from French to ‘put in place’. Meaning have everything that you plan to put on the table ready. By preparing everything you need in advance it will be quicker and less stressful.
2. Table linen – If you plan to use a tablecloth then start by placing a molleton on the table first. A molleton is a thick fabric which when placed underneath the tablecloth will prevent it slipping, reduce any noise when items are placed on the table and the overall finished appearance will be smoother. When placing the tablecloth make sure that it is positioned evenly with the overhanging areas all the same length, in other words not any longer on one side than any other side. Once positioned correctly use your hands to smooth any creases.
3. Place mats or service plates – Although these are not needed when using a tablecloth as they are meant to protect the table, they do look wonderful and make any table setting look more beautiful. Place these around the table before placing anything else. Make sure that they are spaced evenly and have an equal space between each one. Each place mat should be same distance from the edge of the table – you can use the tip of thumb as a guide for each one just to be sure that they are all aligned.
4. Tableware/Plates – Depending on the menu certain plates can already be placed on the table or place mats.
The dinner plate is placed directly on top of the place mat.
The starter or soup plate may be placed directly on top of the dinner plate.
The bread plate is placed to left side of the dinner plate directly on the table/tablecloth.
A side salad plate is also placed to the left side of the dinner plate below the bread plate.
5. Silverware – Again this will depend on the menu however forks are always placed to the left of the main plate and knives and spoons to the right side of the main plate. If you serve a seafood starter which requires only a small fork then this can be placed on the right side.
The bread knife/butter spreader is placed on the bread plate and not on the table.
Pudding/dessert cutlery can be placed above the main dinner plate or the traditional British style which is to the left and right of the main dinner plate instead. Dessert cutlery may consist of a fork and spoon, a fork spoon and knife or a spoon on it’s own depending on the menu.
The blades of the knives should always face toward the centre of the plate.
6. Crystal ware – the number of glasses on the table will depend on how many different wines you intend serve, not necessarily the number of courses. Glasses are placed on the upper right side of the setting (unless using the French style of setting, then they are placed in a straight line above the dinner plate).
A water glass should always be on the table and placed above the dinner knife or furthest to the left of all the glasses.
The remaining glasses are placed in order of use. For example white wine served with a starter would be closer to hand than a red wine glass for a main course.
Whether they are placed in a diagonal row, a triangular shape or a diamond shape depends on personal taste and/or space on the table.
If there is not much space on the table any champagne or dessert wine glasses can be brought to the table later when other glasses have been removed.
7. Napkins – Place napkins to left side of the table setting on top or below the bread plate or directly on top of the dinner/starter plate. Make sure they are already folded as if you fold them on top of the dining table it can disturb the table settings.
8. Place cards/Menu cards – If using place cards then the best position is at the top above any dessert cutlery or to the top left if you prefer. Menu cards can be used for each guest and placed on top of the main plate, side plate or directly on the table or alternatively place a few throughout the table for guests to share.
9. Centrepiece – The centrepiece is best placed at the end when the table is finished although some people prefer to place it at the beginning before setting the table. It shouldn’t matter too much, it really depends on the size and how much space it will take up. Be sure that it’s not too high as guests need to be able to see one another.
10. Final check – Symmetry! Walk around the table and make sure that everything neatly aligned and that each place setting is the same.
Voila! The picture perfect table!
Julia Esteve Boyd
The Etiquette Consultant