Table Setting Etiquette in 1938

In setting the table, it is always the rule to place the silver to be used first farthest from the service plate, those to be used last, nearest to it. The forks are always placed on the left side of the plate; the knives (with the sharp edge toward the plate) and the spoons are on the right side of it. 

Household Hints:  The Smart Hostess on Setting the Table

There are certain rules for table settings and service that is well to review. These we have listed as briefly as possible. 

General Directions 

1 — Silver should always be placed in the order in which it is to be used, working from the outside in toward the plate. 

2 — Spoons and knives are placed at the right of the plate; forks at the left, with the possible exception of the oyster fork, which may be placed at the extreme right of the plate, so that it is the first piece of silver on the right. 

3 — If the meal begins with a fruit cocktail, the fruit spoon is placed at the extreme right; the bouillon or soup spoon next to it in toward the plate. Then come the fish or entree knife (used infrequently,) and next to this the meat knife. (If a salad or lettuce knife is used it may be placed next to the dinner knife, in toward the plate.) At luncheon or breakfast the first knife may be the butter spreader; butter spreader may also be placed on bread and butter plate for breakfast 
4 — At the extreme left of the plate is the fork first to be used; usually the fish fork or entree fork. Next to it, toward the plate, is the meat fork, and third, the salad fork. 

5 — All silver should be placed one half inch, or one inch, from the edge of the table, in an even and compact row. The sharp edge of each knife is always turned toward the plate. 

Setting for Breakfast, Luncheon, Dinner and Formal Dinner  

In setting the table, it is always the rule to place the silver to be used first farthest from the service plate, those to be used last, nearest to it. The forks are always placed on the left side of the plate; the knives (with the sharp edge toward the plate) and the spoons are on the right side of it. Water glasses stand at the tip end of the knife blade nearest the plate; the butter plate stands at the tip end of the fork. The napkin is placed either on the left side beside the fork farthest from the plate or, when there is no food on it, on the service plate. At formal dinners, butter is not served, so the butter plate is omitted. 


Breakfast

Suppose our menu consists of fruit, cereal, toast, bacon, eggs, coffee and jam. Each place should be equipped as follows: On the right of the plate and farthest from it, will lie the fruit spoon (although this may be on the fruit plate). Going towards the plate the cereal spoon lies next to the fruit spoon. Beside it is the knife of the main course and next to it, beside the service plate, is the coffee spoon, though it may lie in the saucer. On the left side and farthest from the plate, is the folded napkin. Next to it the fork for the main course. The butter spreader may be in front of the plate or lie on the butter plate. 


Dinner 

Flat silver for a menu consisting of fruit cocktail, main course, salad, dessert, and coffee would be placed as follows: The fruit cocktail spoon may lie on the table at the right farthest from the service plate or on the service plate. Next to it on the table, lies the soup spoon; the knife for the main course lies next to it, and the spoon for dessert lies between it snd the service plate, if it is not brought in when the course is served. On the left side, farthest from the plate, lies the folded napkin. Next to it lies the fork for the main course and between it and the plate, lies the salad fork. — Coronado Citizen, 1938

Etiquette Enthusiast, Maura J Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia