GENERAL TABLE SETTING GUIDELINES

1. The lower edges of the utensils should be aligned with the bottom rim of the plate, about
one (1) inch up from the edge of the table.
2. To avoid hiding a utensil under the rim of a plate or bowl, lay it approximately one (1) inch
away from the plate’s side.
3. To eliminate fingerprints on the handle, hold flatware by the “waist”, the area between the
handle and the eating end of the utensil.
4. Butter should be waiting on butter plates, the glasses filled with water, and the wine ready to
be served before the guests are seated.
5. The water glass should be placed approximately one (1) inch from the tip of the dinner knife.
6. Place knives with blades facing the plate.
7. Do not place over three pieces of flatware on either side of the plate at one time except forks
if an oyster fork is used.
8. When an uneven number of people are seated, the odd-numbered place settings are laid
opposite the middle of the even-numbered place settings.
Ala Carte
1. Centerpiece
2. Salt and Pepper
3. Bread and butter plate
4. Butter knife
5. Dinner fork
6. Dinner plate
7. Table napkin
8. Dinner knife
9. Water goblet
Russian /French (Demitasse Cup and teaspoon)
1. Centerpiece 19. Table Napkin 10. Salad Knife
2. Salt and pepper 20. Soup Bowl 11. Soup Spoon
3. Dessert spoon 21. Soup Under liner 12. Oyster Fork
4. Dessert Fork 22. Salad plate 13. Teaspoon
5. Butter Knife 23. Fish plate 14. Cup and Saucer
6. Bread And Butter Plate 24. Dinner Plate 15. Water Goblet
7. Salad Fork 25. Charger plate/Show Plate 16. Red Wine Glass
8. Fish Fork 26. Dinner Knife 17. White Wine Glass
9. Dinner Fork 27. Fish Knife 18. Champagne Glass