Place Settings Basics and Mistakes

This is a photo of an image in “Warman’s Sterling Flatware Value and Identification Guide,”  from 2003 — What’s wrong with this setting? There are several errors… 

• There are 4 forks on the left. While acceptable in British settings, it’s not done in American formal dining. Three is the acceptable number of forks on the left. 
• The first fork should be on the right, either placed straight or at an angle with the tines resting in the bowl of the soup spoon. 
• There are no glasses or stemware for wine and water. There is a cup and saucer, which is completely unallowable at a formal dinner setting. 
• There is a teaspoon at the setting. For what course? If it is for sorbet, it should be brought in with the sorbet itself, not at the place setting.

I could go on, but suffice it to say, being an expert in flatware patterns does not necessarily make one an expert in place settings. This photo should have been left out of this otherwise excellent book.  — “Glasses go above the knives with the water glass closest to the plate. Wine glasses go to the right of the water glass. The napkin may go on the plate or be placed to the left of the forks. The teacup and saucer (if used) go to the right of the soup spoon.”

On the right side of the plate, place the entrée knife with the blade facing in toward the plate.

*To the right of the knife place the teaspoon. To the right of the teaspoon, place the soup spoon (** either with a round or oval bowl).

To the left of the plate, place the entree fork and then the salad fork. 

If a bread plate is used, place it either to the left of the forks or slightly above them. Place the bread and butter knife either on the bread plate *or above the plate with the blade facing toward the dinner plate. 

Glasses go above the knives with the water glass closest to the plate. Wine glasses go to the right of the water glass. 

The napkin may go on the plate or be placed to the left of the forks. 

*The teacup and saucer (if used) go to the right of the soup spoon.

Dinner size knives are between 9 1/2 to 10 inches long. Forks are between 7 1/2 to 8 inches long. The luncheon size knife is approximately 9 inches long. The forks are approximately 7 inches long.

In the 1950s, a third size was made by some companies, called the place size. It has a knife that is usually about 9 1/4 inches long. The handle is usually longer than the handles on either the luncheon knife or dinner fork. The fork is usually 7 1/4 inches long.

All three sizes are still being made. Luncheon size settings, place size settings, or dinner size settings may be used for the same occasions.

A “continental size” found in some European countries, which is even larger than the dinner size, is being made in a few patterns.

The basic serving pieces are a table serving spoon, pierced (slotted) table serving spoon, meat serving fork, master butter server, and sugar spoon, plus a gravy ladle and, if required, a pie/cake server. — From “Warman’s Sterling Silver Flatware Value & Identification Guide,” 2003

*Please note: Several of these are incorrect. The instructions preceded by asterisks and underlined are entirely incorrect for a formal place setting, especially the teaspoon, cup and saucer.

**The shape of the bowl of the spoon should match the type of soup being served. Round soup spoons are best for boullions, gumbos, or any soup traditionally served in small, round soup bowls, while oval soup spoons are best for any soups served in low and wide soup plates.

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