SETTING THE TABLE
General Rules to remember in Setting the Table:
1. Dust the table first before laying the silence cloth or board
smoothly on it.
2. Place the decoration if there is one, at the center of the
table. Allow 50-80 cm for each cover in order to provide
sufficient space for each person.
3. If plates are placed at this time, they should occupy the
center of the cover, at least 2 cm from the edge of the table.
4. Place the Knife, sharp edge in, to the right of the plate
5. The fork, tins up, to the left of the plate; the spoon, bowl
up, to the right of the knife.
6. At the left of the fork and in line with the silver, place the
napkin, neatly folded, with the loose corner at lower right
toward the plate.
7. Place the water glass at the tip of the knife and slightly to
the right of it.
8. Place bread-and-butter plates, when used, at the tip of the
fork slightly to the left.
TABLE MANNERS
Proper Table Manners:
1. Sit down and rise from the left side of the chair.
2. Sit erect
3. Adopt the host’s/ hostess’s method whenever in doubt as
what to do.
4. Spread a large napkin, half unfolded, upon the knees with
the edges toward you.
5. Wait until all those at table are served before beginning to
eat unless the group is large.
6. Do not use bread to wipe the last bit of gravy or sauce.
7. Do not tip a dish to obtain the last portion of the food.
8. Do not blow on food to cool it or pour a hot drink from the
cup into the saucer for the same purpose.
9. Eat slowly and quietly, never talking with food in the
mouth.
10. Take care to finish a course at about the same time as the
others at the table.
11. Place used silver on the dish to which it belongs.
12. Break bread into smaller pieces as needed, spreading each
with jelly, butter, or similar foods before eating it.
13. Pass food, as a general rule, to the right.
14. Do not refuse a course even if you do not want.
15. Do not hesitate to accept a second helping if a dish is
offered at an informal meal, unless it would appear to delay
the service.
16. Do not reach in front of a person to get a dish.
17. Speak quietly to the waiters when they are near if it is
necessary to ask for anything during the meal.
18. Do not leave the table without being excused.
19. Dip only the fingertips, one hand at a time.
20. Do not touch your hair while at table.
21. Do not use toothpicks while at table.
22. Avoid the use of a handkerchief while at table.
23. Express your regrets to the host/hostess if you caused an
accident to happen during the meal.
WAITING ON A TABLE
1. When removing a dish and placing another at the same
time, remove it with the right hand and place the next dish
with the left hand.
2. When a guest is to serve himself/herself, offer food from
the left side with the left hand.
3. When refilling glasses, do not lift them from the table.
4. Repass bread or rolls and butter as needed.
5. In placing, passing, or removing several small articles and
extra pieces of flat silver, use a small tray covered with a
doily or tray cloth.
6. Place aside dish on the side to which it belongs, for
example, a salad to the left of the cover in a main course,
and an ice, or frozen mixture of fruit juice and sugar, at the
upper right side of the main plate.
7. Before the next course, clear the table in the following
orders
8. Before placing the dessert, remove all the plates, both
serving and individual.
SETTING THE TABLE
General Rules to remember in Setting the Table:
9. Dust the table first before laying the silence cloth or board
smoothly on it.
10. Place the decoration if there is one, at the center of the
table. Allow 50-80 cm for each cover in order to provide
sufficient space for each person.
11. If plates are placed at this time, they should occupy the
center of the cover, at least 2 cm from the edge of the table.
12. Place the Knife, sharp edge in, to the right of the plate
13. The fork, tins up, to the left of the plate; the spoon, bowl
up, to the right of the knife.
14. At the left of the fork and in line with the silver, place the
napkin, neatly folded, with the loose corner at lower right
toward the plate.
15. Place the water glass at the tip of the knife and slightly to
the right of it.
16. Place bread-and-butter plates, when used, at the tip of the
fork slightly to the left.
TABLE MANNERS
Proper Table Manners:
24. Sit down and rise from the left side of the chair.
25. Sit erect
26. Adopt the host’s/ hostess’s method whenever in doubt as
what to do.
27. Spread a large napkin, half unfolded, upon the knees with
the edges toward you.
28. Wait until all those at table are served before beginning to
eat unless the group is large.
29. Do not use bread to wipe the last bit of gravy or sauce.
30. Do not tip a dish to obtain the last portion of the food.
31. Do not blow on food to cool it or pour a hot drink from the
cup into the saucer for the same purpose.
32. Eat slowly and quietly, never talking with food in the
mouth.
33. Take care to finish a course at about the same time as the
others at the table.
34. Place used silver on the dish to which it belongs.
35. Break bread into smaller pieces as needed, spreading each
with jelly, butter, or similar foods before eating it.
36. Pass food, as a general rule, to the right.
37. Do not refuse a course even if you do not want.
38. Do not hesitate to accept a second helping if a dish is
offered at an informal meal, unless it would appear to delay
the service.
39. Do not reach in front of a person to get a dish.
40. Speak quietly to the waiters when they are near if it is
necessary to ask for anything during the meal.
41. Do not leave the table without being excused.
42. Dip only the fingertips, one hand at a time.
43. Do not touch your hair while at table.
44. Do not use toothpicks while at table.
45. Avoid the use of a handkerchief while at table.
46. Express your regrets to the host/hostess if you caused an
accident to happen during the meal.
WAITING ON A TABLE
9. When removing a dish and placing another at the same
time, remove it with the right hand and place the next dish
with the left hand.
10. When a guest is to serve himself/herself, offer food from
the left side with the left hand.
11. When refilling glasses, do not lift them from the table.
12. Repass bread or rolls and butter as needed.
13. In placing, passing, or removing several small articles and
extra pieces of flat silver, use a small tray covered with a
doily or tray cloth.
14. Place aside dish on the side to which it belongs, for
example, a salad to the left of the cover in a main course,
and an ice, or frozen mixture of fruit juice and sugar, at the
upper right side of the main plate.
15. Before the next course, clear the table in the following
orders
16. Before placing the dessert, remove all the plates, both
serving and individual.