Flatware for Informal Place Settings

 

“A few of the people you'll meet at every party. It will pay you to get along with them.” — It will also pay to know their names and primary uses so that you can easily “read” your place settings at luncheons and dinner parties.

Informal Place Setting Diagram —Only a luncheon or a very informal dinner setting will feature a cup, saucer and teaspoon. At formal dinner parties, coffee or tea are served away from the dining table. The service for coffee, tea or after dinner liqueurs, is brought out after the meal and usually served away from the table.

Eating is the one social activity common to everyone around the globe, but eating and dining are two different things. Practice dining when you are not in public and it will help you to avoid merely eating when among others.

“Table manners grew out of the fact that unless he is eating in a room empty of all but himself, a man eats in company and food is less appetizing if the other fellow's table manners are sloppy and disgusting. It matters little what sort of food is being served, whether the table is loaded with priceless silver and china or tin and graniteware; the simplest meal is made more attractive by the use of good table etiquette.”— From “Manners for Moderns,” 1938

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

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

Table Setting Etiquette of 1957

Flatware should always be laid in the order of its use, from the outside in, toward the plate. Spoons and knives (cutting edges toward plate) go to the right —forks to the left. An exception is the oyster or cocktail fork which belongs on the extreme right, outside the spoons.

Correct Table Settings 

Make sure, you have perfectly set tables for parties and entertainment!

Every successful hostess is an artist, for she blends into colorful harmony her guests, each of whom she makes feel specially honored with her tastefully prepared food, correct table settings and the cheerful Christmas atmosphere. Following these general common sense rules which prevail for all settings and all meals, the gracious hostess will always be assured the charm of perfectly set tables whether for the big family dinner, parties during the Yuletide season or gay holiday get-togethers. 

Flatware should always be laid in the order of its use, from the outside in, toward the plate. Spoons and knives (cutting edges toward plate) go to the right —forks to the left. An exception is the oyster or cocktail fork which belongs on the extreme right, outside the spoons. Pieces called for are butter spreader, fork, knife, cereal spoon (dessert), and, frequently placed on saucer, spoon for coffee (teaspoon). 

Should your menu include fruit, cereal and a main course with coffee, use a serving plate of medium size, placing a fork at the left. On the right next to the plate lay first a knife, next a dessert spoon for cereal and then a teaspoon. Have the edge of the plate and the tips of the handles of the silverware in line about an inch from the table edge. The bread and butter plate, with an individual butter spreader, is placed in its usual position at the tip of the fork. Coffee is poured and passed with teaspoon in place on the saucer. Try to serve breakfast in the brightest, most cheerful spot in the home. 

INDIVIDUAL PLACE SETTING FOR INFORMAL LUNCHEON: 

Usually a simple meal, luncheon can be be helped along with emphasis on the attractiveness of the table appointments. A colorful cloth of individual mats and a centerpiece of poinsettias will do much for stimulating the appetite. Pieces needed are butter spreader, fork, salad fork, knife, cream soup spoon, dessert spoon or dessert fork and teaspoon for beverage would be brought in after the main course has been cleared. At each place set a bread and butter plate and individual spreader, a goblet of water and a napkin. The salad fork and the luncheon fork are at the left of the service plate with the salad fork next to the plate. On the right is the knife and outside that, the soup spoon. A teaspoon should be placed at the extreme right if a fruit cup is to be served. The spoon or fork to be used with the dessert is brought in when it is served. Coffee may be served with the main course. For the dessert, and teaspoons should be ready to pass with it. 


SERVICE FOR THE BUFFET SUPPER: 

The buffet supper has become one of America’s most convenient and most popular methods of entertaining large numbers of people during the Yuletide. Guests happily adapt themselves to the gay informality and the fun of helping themselves to tastefully prepared food. For the buffet suppers the individual pieces are laid out flat in symmetrical form in a convenient place—all spoons together, all forks together, etc... Guests take the pieces they want. Individual pieces depend upon what dishes are served, but the hostess will usually place for each guest: Fork spoon for coffee (after dinner coffee spoon if demi-tasse cups are used)—dessert spoon or fork (or salad fork) for dessert, and possibly a knife. Serving pieces are placed on table beside each dish. 

PLACE SETTING FOR INFORMAL DINNER: 

A casual, pleasant atmosphere surrounds the informal Christmas dinner — leisure, relaxation, cheer, friendly conversation. A white damask-cloth is always correct and conventional. Fewer and simpler courses are served than at formal dinner. The bread and butter plate with butter spreader is at the left directly above the forks (dinner fork on outside and salad fork next to plate). At right next to dinner plate are the dinner knife, soup spoon (oval bowl or cream soup) and the spoon for fruit or fruit cocktail (orange or teaspoon). An oyster (or cocktail) fork may be substituted when seafood cocktail is served. The dessert fork or spoon is brought in with dessert.— By Raymond A. LaJoie, Central Press Association Correspondent, December 1957

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

Serving Soup and Etiquette Advice

When soup is served as the first course, the soup spoon will be the first utensil on the far right of the place setting. If soup is to be the second course, a small utensil (appetizer fork, caviar spoon or spreader, individual asparagus tongs) for the first course will usually be located to the right of the soup spoon. At an informal lunch setting, soup may be served and eaten alongside another type of food, like a salad or a sandwich. 

A Kindhearted Waiter – Helpful? 

Or giving unsolicited advice? 

Etiquipedia says he was trying to be helpful, and she most gracious.

A surprising experience was that of a lady who received a bit of advice on table etiquette. She is sufficiently free from vanity to tell the story herself. She says: I know that I am not a person of impressive appearance. I am inclined to be short and stout and to dress plainly. Still, I had hoped that I had an air of acquaintance with polite society. But now I shall be more modest than ever in my idea of the impression I make upon strangers. 

At my first meal at the hotel where I passed last summer, I was pleased with the face of my waiter, it was radiant with kindliness and good nature. I began my dinner with soup and fish. As the waiter set them in front of me, he glanced at the persons of fashionable appearance who were my neighbors at table. His kind heart was suddenly struck with the fear that I might make an unfortunate impression on them. He bent down and whispered in my ear: “Eat your soup first.” – Press Democrat, 1909

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

Table Silver Etiquette

Flatware choices, whether in sterling silver, silver plate or stainless, reflect and is an extension of one’s personality. Above is a place setting using an eclectic “Hotel Pattern” flatware set, made up from the most popular patterns from Europe’s grand hotels in the early 1900’s. 

Every home, no matter how modest or how young, can enjoy the luxury and warmth of silver sparkling and glowing every room, making every occasion come alive with its brilliance, and treating every guest with distinction. That's the vision everyone has of entertaining in their dream home. 

The important facts about choosing silver for entertaining are:

• What silver is perfect for the ones who’ll be using it, why, and how one can discover it among the wide and varied selection of the finest silver crafted today or antiques from yesterday. 
• A silver pattern is an extension of one’s personality and all the things he or she favors. Properly chosen, it will remain dear, and grow dearer, with time and use. It will be the focal point of the table-setting and it can be added to as needs demand. 
• Sterling flatware, because of its long lasting beauty and years of practical service, is an acquisition for one’s home, and a personal gift that’s beyond price. Its heirloom potential is a built-in plus, the extraordinary gift that comes with sterling flatware besides its unfailing everyday usefulness.  “The Southern Belle Primer, Or why Princess Margaret will never be a Kappa Kappa Gamma” is by Maryln Schwartz. A highlight of the book is the silver zodiac and the 12 sterling silver patterns most chosen by “Southern Belles” Projecting into one’s future, eight place settings are the usual requirement for a family. Twelve place settings will be the ultimate goal. 

A place setting may have six, five, four or three pieces:

• The three-piece place setting is one’s usual, delightful introduction to one’s very own silver and has a place knife, fork and spoon. 
• Four-piece place settings add a salad fork. 
• The five-piece place setting has knife, fork, salad fork, soup spoon and teaspoon. 
• The standard place setting has six pieces: knife, fork, salad fork, soup spoon, teaspoon and butter spreader. 
• Every host or hostess should know that place settings have their own distinctive way of gracing a table. Their etiquette is concerned with making the diner more comfortable and at his ease: and that should be the cardinal rule of every table one sets. 

Simply done: 

• Silver is arranged in the order of its use, with the pieces to be used first, farthest from the plate. 
• All forks, except cocktail forks, belong on the left. The cocktail fork goes on the right, always. 
• All knives belong on the right, too except the butter spreader and along with the knives, all spoons to be used, with the exception of the dessert spoons. 
• Dessert silver is brought to the table with dessert. Spoons for tea or coffee are placed on the saucer with the cup and brought to table with the cup and saucer. 
• The entire place setting is arranged about an inch from the edge of the table, both for comfort and appearance sake. 

– Adapted from an article in the San Bernardino Sun, 1971

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

Etiquette and Table Settings

3 Ways to Set a Dinner Table 

from ProFlowers.com

Food? Check. Drinks? Check. Table setting? Almost. While a simple plate, fork, spoon and knife set-up may do the job, if you really want to impress your dinner guests, take the extra time to set a formal dining room table. Before you feel the need to start shopping around for an oyster fork, ProFlowers has outlined the three main table settings—basic, informal and formal—for you to choose from based on your style and dinner plan.

They’ve also included some fun table-setting trivia so you can spend your meal impressing guests after setting the perfect tablescape. Bon Appétit!

A basic setting need not have a spoon, unless it is for a particular food or course.

A cup and saucer are only proper at informal dinner settings, at lunch settings and breakfast settings. 

The fork is the only utensil allowed at all 3 sides of a setting. A maximum of 3 are allowed on the left, 1 is allowed on the right for the appetizer, and 1 is allowed above the plate for a dessert course.

Ultimately, good food and good company make for the best dinner parties. Bring together your table setting with a fabulous bouquet. From rustic to elegant, a floral centerpiece can set the tone for your meal.

ProFlowers sells a wide variety of fresh-cut flowers, mixed bouquets and potted plants, shipped fresh from the grower.

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