Setting the Formal Table of 1942

“Not more than three forks and three knives belong at one place. If additional forks and knives are needed, they are put on the table as the dinner progresses.” — Don’t forget that the 3rd Annual Etiquipedia Place Setting Competition is open until November 16th!

 

Minding Your Manners

“How should a table be set for a formal dinner?” asks Mrs. Henry Gratz of Huntington Park…

One rule that a hostess must follow in the setting of the table is that everything must be equally spaced. The best type of cloth for a formal dinner is one of white damask. 

Next comes the setting of places. The distance between places at the table must give ample elbow room. On the left of each plate, handle toward the edge of the table, is put the salad fork; the meat fork is next, then the fish fork. 

On the right of the plate, and nearest to it, is the salad or meat knife, then the soup spoon. Not more than three forks and three knives belong at one place. If additional forks and knives are needed, they are put on the table as the dinner progresses.

The water glass is placed above the knives at the right of the plate. Next to it at a slight. distance on the right is the tall stemmed glass for wine-if wine is to be served. The dinner napkin is folded in a square, and laid flat on the plate. — Los Angeles Daily News, 1942

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