Setting the Perfect Table of 1941

TABLE SERVICE

Table linen is the first thing to consider in setting the table and of course should be well laundered. Doilies are quite appropriate to use for informal luncheons and dinners and may be of either linen or lace. Colored linens are used only for luncheon or breakfast. For the more formal service the table may be completely covered with a linen or banquet cloth or an elaborate lace cloth, which should be placed on a bare polished table and not over colored cloth.

The napkins should match the linen in color, if not in material. Breakfast and luncheon napkins may be small, but dinner napkins should be properly from 18 to 20 inches square. They are usually placed to the left of the silver or may be put on the service plate; however, unless the table is crowded, the former is preferred. Napkins may be folded in a triangle for lunch or breakfast but for a dinner are usually folded very simply. If folded in rectangular shape, they are placed with the open lower corner nearest the plate to facilitate handling. Never stand a napkin up on the table.

Tea napkins are from six to nine inches square and are passed with the tea plate or cup and saucer. Cocktail napkins are either six inches square or rectangular in shape and are passed when a cocktail is served away from the table. Table decorations should be kept simple. A centerpiece is al ways appropriate; however, it should be kept low, not obstructing the view across the table. For special occasions, other types of decorations may be used, such as an attractive arrangement of fruit or vegetables. Crepe paper centerpieces are never in good taste unless the party is for children or when the occasion is extremely informal.

Candles have no place on the luncheon or tea table unless they are lighted and the room darkened by drawing the shades. Candles lend an air of friendliness and cheeriness to any room and should be placed at an attractive distance from the centerpiece to give balance to the table. 

SILVERWARE

Silverware, whether of plate or sterling, should be kept well polished and courses should not be included in the menu if the proper silver to accompany them is not available. However, through popular usage, a spoon may easily be substituted for a cocktail fork, unless serving fish. The dinner, luncheon or salad fork may be served with the dessert course, if necessary. For informal entertaining at home, not more than four to six pieces of silver (not counting the oyster fork) should be laid on the table at one time. These generally consist of knife, fork, salad fork and spoon. If necessary, additional pieces may he placed on the table before the course is served. For example the silver for the dessert may he brought in on the plate or laid on the table before it is served. The bread and butter spreader may be laid on the bread and butter plate and the cocktail fork or spoon may be on the plate on which the cocktail is placed.

The general rule for the position of flat silver on the table is one inch from the edge and vertical to the edge of the table. placing it in correct sequence as used, beginning from the outside and working toward the plate, The knives are laid cutting edge toward the plate next and to the right of the plate. The spoons are placed next the knife, bowls up and parallel with the knife. If soup is to be served, the bouillon, cream soun the large soup spoon is placed on the outside, next the teaspoon. Forks are placed on the left of the plate, tines up. If the salad is served Western style (before the main course), the dinner fork is placed next the plate and then the salad fork. If the salad is to be served with the main course or after the main course, the salad fork is put next the plate.

The butter spreader may be placed in a variety of ways, one l being to lay it on the top or right side of the bread and but ter plate with the blade toward the center of the plate. The cocktail fork or spoon is placed on the cocktail plate, parallel to the other silver on the table. The water glass or goblet is placed above the tip of the dinner knife. If other glasses are used, they are placed to the right of the water glass or in a line slanting from the goblet to the right. Bread and butter plates are placed above the tines of the forks, on a line with the water glasses.

Salt and pepper containers may be placed at either end of the table within easy reach of the guests; if individual salts are used, they may be placed for each cover or between every two covers. The cream and sugar may be put on the table; the letter is always filled with lump sugar if to be used for a hot beverage. If coffee is to be served only with, or after the dessert course, the cups and saucers and creamers and sugar bowl are brought on with the course they are to accompany.

Service plates are of a large size and are placed at least one inch from the edge of the table at each cover, directly opposite the ones across the table, if set for an even number. These remain on the table for the opening course, whether it is cocktail, soup or salad course served separately before the main course. Place cards are best placed above the plate and usually used at a more formal affair as a matter of convenience in seating the guests.

Chairs are set just far enough away from the table so the line of the table cloth is not broken. For the buffet service of dinner, luncheon or supper, the guests help themselves and the silver, china and glasswar needed are put on the table. The silver may be arranged on the table near the plates that it is to accompany. – Shinsekai asahi shinbun [New World Sun], 1, January 1941

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