Place Setting Etiquette

Lay the silver so that the piece to be used first is always on the outside. The piece or pieces for each succeeding course should follow in logical progression of use. — Above is a mid-century modern setting featuring the Franciscan Ware “Desert Rose” patterned tableware with the 1940 Grille Flatware in the “Treasure” pattern.

The Individual Place

Place plate: Mark each individual place with the place (as frequently called “service”) plate. If you have no special plates for the purpose, use a regulation dinner or luncheon-size plate. Space the plates evenly. See that those that you intend to have opposite each other are really opposite each other. The plate should be set just far enough in from the edge of the table so that it will not slip off. A plate at each place is standard table setting except at the most informal meals. Special service plates are nice if you can afford them but any sizable plate will do.

Silver flatware: Lay the silver so that the piece to be used first is always on the outside. The piece or pieces for each succeeding course should follow in logical progression of use. This brings the silver to be used last closest to the plate, which generally is the silver for the salad course.

Lay all silver pieces in a neat parallel arrangement, with the tips of the handles in line with the edge of the service plate and far enough back from the edge of the table so that they are not easily brushed off. They should be laid close enough to each other and to the service plate, yet without crowding, to give a feeling of unity to the complete place setting. Sprawling silver is a pretty sure indication of a careless hostess.

Silver used in the left hand lies at the left side of the plate; that used in the right hand at the right of the plate. In other words, forks are at the left, knives and spoons are at the right.

The oyster fork is the exception to the above rule. It is used in the right hand only and quite naturally lies at the right of the plate. The cutting edges of the knife blades are turned toward the plate.

Whatever your menu, there should be no more than three forks at the left of the plate and three knives at the right on a well-set table. This is a matter of taste and good usage. If the menu requires more knives and forks, they should be brought as needed. Dessert silver is brought later with the dessert service or may be laid at the top of the plate for an informal luncheon or dinner.

 —From “Setting Your Table... Its Art, Etiquette and Service,” by Helen Sprackling, 1960

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