More Service Plate Etiquette

Service plates or place plates can easily elevate the look of one’s table. “The service plate remains upon the table until the dish is served and forms a foundation plate for both the cocktail and the soup.” – “Service plates,” “place plates” or “chargers” are now left by some hosts and hostesses, until the dessert course because it is used as a decorative part of the place setting.

Rules for the Service Plate

The first handsome service plate, set at the cover at the beginning of dinner, remains unchanged until it is removed just before the first hot course. The little salpicon or canapé is removed on its own small plate; the oysters on theirs; and if a cold bouillon is served the bouillon cup and saucer are removed together. If the soup is hot, the service plate will be removed before it is served, and the soup plate will stand on a dinner plate, which will be removed with it, and on its removal a second service plate will be slipped into the vacant place, so that in front of the guest there may never be a bare space of tablecloth. This rule of providing a service plate between every course is adhered to only where the hostess has an abundance of these beautiful plates, and wishes to please her guests by their variety. For the ordinary formal dinner one handsome service plate is enough, and this may be left in place only until the service of the meat course.— The Boston Cooking School Magazine, 1920

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

Tabletop Linen Etiquette and History

Nowadays the tablecloth is only one of several features in the decoration of the table and must share its responsibility with fine china, shining silver and sparkling glass and serve as a background and foil for all of them as well. — Green table linens (as shown above), more than just about any colored linens, seem to go with just about every manner of tabletop accessories, from china and ceramics, to flatware and crystal.

The oldest decorative appointment of the table is the cloth. When plates were still slabs of bread or wooden trenchers, when fingers preceded forks and every guest brought his own knife, nevertheless, strips of cloth were laid over the bare boards with meticulous care and detailed ceremony. By the sixteenth century the cloth had become a specially designed adornment for the table, woven (by hand, of course) in a diaper, basket weave, or damask, and always of linen. Frequently it was ornamented with fringed edges, inset strips of lace, or richly embroidered, those of Italy reveling in color. Save perhaps for a standing salt of silver it was, until the food appeared, the only decoration of the table.

Nowadays it is only one of several features in the decoration of the table and must share its responsibility with fine china, shining silver and sparkling glass and serve as a background and foil for all of them as well. For what is on the tabletop — cloth, place mats or only the fine finish of the table itself — must have the quality of building up all the other appointments or toning them down, of pulling them all together into a unified scheme. With all this responsibility this cover has to be completely right in itself, intrinsically, decoratively, functionally.  

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

Trendy Tables Trashed in ‘29

Stick with what is “tried and true” instead of trying something new. The old rules are old, because the my have worked well for so long! … Above, suggested service plates, along with plates for fish, salad and dessert.— From the book, “Table Etiquette, Menus and Much Besides” by The Boston Cooking School

Table Etiquette— Within the last decade there has been a revolution in table (and other) etiquette. So many have been the changes and new departures, and often so unwarranted by good taste, that it became increasingly difficult to distinguish between the wheat of right usage and the tares of bad manners. In this book the changes are dealt with as follows:

1. The large number of new rules, which because of their reasonableness and good sense are here to stay, are set forth in contrast with those that are older and less excellent.

2. The old rules that have not been modified are presented as still obligatory, and likely, because of their propriety, to remain so.

3. New freedoms that are excessive and in bad taste, are named with the counsel to “play safe” by avoiding them.

4. Where a new custom is in flat contradiction to an old, good one, the new is often shown to be permissive, rather than prescribed. — By Mary D. Chambers, The Boston Cooking School, 1929

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

When a Spoon Became Superfluous

Not a superfluous spoon in site… “The teaspoon is restricted to the teacup and that alone.” 1893 – “One of the biggest mistakes I am used to seeing in Competition Tablescaping or Table Setting, is the error of a superfluous spoon at the place settings. If there is not a soup course or anything else that etiquette requires a spoon for, the spoon is an extra appendage unnecessary at the settings and the table loses much needed points.” – Maura J. Graber, Etiquipedia© Site Editor and director of The RSVP Institute of Etiquette

The teaspoon has been banished from the table of the ultra elegant. Its use has long been forbidden to assist in eating any sort of kernel and soft vegetables, but it survived for a time as an aid to consuming what our grandmothers called “sauce,” and for certain desserts of a custard nature or ices and ice cream. 

Now, its employment is considered, as the fashionable woman told her child, “worse than wicked vulgar” in any such service, and so, like Fatima in the ‘Arabian Nights’ eating her grains of rice, we pick at all those yielding, gelatinous, and elusive substances, with a little fork. The teaspoon is restricted to the teacup and that alone.–New York Times, 1893

 

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

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

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 Etiquette Explained

If salt is liked with celery or radishes, it should be placed on the bread and butter plate and the relish dipped in it as needed.– Photo source Instagram

There seems to be quite a difference of opinion as to the proper forms of etiquette for the table. Simplicity and the thing that seems easiest to do should be the guiding rule, but some customs have become fixed and are generally accepted in all civilized countries; therefore, it would seem wise to accept them, even though in some ways they may seem cumbersome. It is always correct to serve on the left of the diner because it is the only comfortable way for the right-handed person. It is the custom as well to remove dishes from the left side rather than from the right, which might seem easier. It has become so subconsciously grounded in everyone’s mind that the removing of plates is done always on the left side, that any divergence from this is bound to bring about collision with the right hand of the diner. 

The question is often asked how to remove fish bones and the pits of fruit from the mouth gracefully. It seems to me the most inconspicuous way is to push the bone or stone well forward with the tongue and gently remove it with the forefinger and thumb to the side of the plate. Prune pits and melon seeds naturally slip into the spoon held very close to the lips and are then placed noiselessly on the edge of the plate. The bread and butter plates are placed on the left of the large plate forward. If salt is liked with celery or radishes, it should be placed on the bread and butter plate and the relish dipped in it as needed. In case a salad is served with the main course, that is placed on the left also, but on a line with the larger plate. All beverages, are, of course, placed on the right. 

When the man of the house is doing the carving on the table and there is no maid to serve, it would seem easier to have the vegetables placed before the mistress. In many homes, the man of the house serves both meat and vegetables. This is, however, a matter of convenience and taste. If there is a maid and carving is done on the table, the hot plates are placed before the carver and the meat is served, the first going to the mistress of the house and the next to the guest of honor. When all the meat is served, the waitress will pass the vegetables, beginning with the hostess, the idea being that the hostess is the one who gives the signal to begin to eat. We used to be taught as children that it was bad form to begin eating the meat until all the vegetables were served, but this has been done away with by a good many people who prefer to eat their meat while it is hot rather than to wait until all the vegetables have been passed. But in all instances, the hostess gives the signal to begin to eat.  – By Florence Austin Chase, 1929

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

Place Settings and Good Taste

The salad knife, cutting side toward the plate, is put next to the plate on the right. A silver bladed knife is especially correct for salad– but if you prefer knifeless salad eating, choose your salad accordingly and omit the knife.

Choice of Silver is Declaration of Good Taste

The silver on your table is a declaration of your taste. Whether it be sterling or plate, there is, in an excellent pattern and in the perfect form and proportion of the utensils, an unmistakeable aristocracy that gives a proud hearted splendor and distinction to your table. In your linens, you achieve the desired background for your tables and in your glass and china you have unlimited means for the expression of beautiful form. Then, in your silver utensils, you add the important accessories which are beautiful and decorative and which, because of their constant usefulness, are essential in furthering the “art of gracious living” and of table etiquette. 

Will the tops of the handles fit perfectly into the center of the palm of the hand? Determine if the handles are comfortable to hold and examine all of the pieces, when choosing your flatware.

Study All Pieces 

When you have determined upon the pattern of your silver, you must supplement its beauty by its practicality. For instance, when you choose a pattern of silver, you should examine all the pieces to be sure you are going to like the shapes of all the rest of the pieces. Determine if the handles are comfortable to hold and that the tops of the handles of the knives and forks fit perfectly into the center of the palm of the hand. Then ascertain, if possible, if the pattern is apt to be “discontinued.” 

The amount of flat silver to be placed beside each plate depends upon the menu to be served. The question of which fork or spoon to choose is no longer a problem if the table is properly set, since the outside implement is always the one you are meant to use. In setting the table, therefore, you put the fork or spoon that is to be used last next to the plate, and mentally continue through the courses backward, until the implements for the first course are on the outside or farthest from the plate. 

Placing of Forks and Knives Correctly

The dinner fork (or meat fork) is put next to the plate, prongs up, and about two and one-half inches from the edge of the table. The salad fork is placed on the left of the meat or dinner fork. The salad knife, cutting side toward the plate, is put next to the dinner knife (or meat knife) which is closest to the plate on the right. A silver bladed knife is especially correct for salad - but if you prefer knifeless salad eating, choose your salad accordingly and omit the knife. 

For “Continental Dining” the order of the courses is reversed and the dinner fork is placed to the left of the salad fork ,while the dinner knife goes to the right of the salad knife.

  

Spoons at Right 

The spoons are placed on the right of the knife in the order of the courses in which they are to be used.  The soup spoon, then, would be the spoon farthest from the knife. Some authorities affirm that it is correct to place only five pieces of sliver on the table for each cover, and that if more are required they may be brought in with the course for which they are needed. 

Glasses are put above or at the upper right of the knives. At luncheon or supper, if you serve iced tea or coffee in a tall glass, the long spoon is placed on the table beside it. – La Habra Star, 1935

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

Place Plate Etiquette

Service plates or place plates can easily elevate the look of one’s table. “The service plate remains upon the table until the dish is served and forms a foundation plate for both the cocktail and the soup.” – “Service plates,” “place plates” or “chargers” are now left by some hosts and hostesses, until the dessert course because it is used as a decorative part of the place setting.

A Table Nicety 

Strict regard for the niceties of table setting is an unfailing test of the clever hostess and requires continued observance of the correct laying of all the sterling appointments. An item of particular importance, is the place plate, used today in many smart homes. The etiquette of this piece of sterling need cause no worry in the heart of the inexperienced housewife. She must remember only this; at no time should the guest be left without a plate in front of him. The service plate remains upon the table until the dish is served and forms a foundation plate for both the cocktail and the soup. Like all pieces, it is removed from the left by the maid. In many homes, the place plate is returned and used for the dinner course, for which it is equally appropriate. – Calexico Chronicle, 1928

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

Setting a Table in the 1920’s

In “Nancy Page” – The Pages are Entertained at an Architect’s Dinner

When Nancy and Peter returned from their southern trip they were welcomed back by the Culvers. They gave a dinner party for eight couples. Knowing that Nancy and Peter were interested in building, the centerpiece appropriately enough was a toy house. It set bravely in the midst of shrubbery made from small bitse of sponges dyed green. The place cards were small blue prints and each service plate was set on a simulated plate doily of a blue print. One doily showed the upstairs, another gave a side view, or a front elevation and so forth. The soup was served with toast sticks arranged log cabin fashion. Mrs. Culver said that the dessert should have been that popular, but dreadful, dish called “tin roof,” but she could not bring herself to spoil her dinner in that way. Of course they had chocolate chips as candy. 

She allowed eighteen inches space for each guest. This space is called a “cover.” On each cover she placed a service plate in the center and one inch from edge of table.

Mrs. Culver knew the way in which a table should be set. She allowed eighteen inches space for each guest. This space is called a “cover.” On each cover she placed a service plate in the center and one inch from edge of table. On the plate was a large dinner napkin folded in thirds and then in fifths. At the head of the forks was the bread and butter plate with bread and butter knife placed squarely across the plate. The salad fork was close to the plate on the left and the dinner fork was on outside left. The knife was at right of plate with soup spoon beyond that. Goblet was at top of knife. All sliver was exactly one inch from edge of table. This formality of setting makes for good looking tables, as Mrs. Culver knew. If you are interested in further details of table etiquette, write to Nancy Page, care of this paper, enclosing a stamped, self-addressed envelope, asking for her leaflet on “Table Etiquette.”– By Florence LaGanke syndicated as “Nancy Page”, San Pedro News Pilot, 1929

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

Etiquette and Charles Dickens

Carving was most often reserved for the master of the house or for distinguished guests. All gentlemen were expected to know the exact way to carve any dish before them.

Charles Dickens’s picturesque story of the life of David Copperfield is a classic tale. When Copperfield marries his childlike bride, Dora, they set up housekeeping. Dora has few domestic skills and very little common sense, however. One of their first attempts at housekeeping was to invite David’s good friend Tommy Traddles to dinner. Dickens’s description of the ensuing scene is one of the most amusing dining scenes in English literature. Copperfield starts to recount the evening: “I could not have wished for a prettier little wife at the opposite end of the table,” but the table, and the entire room, are hopelessly cramped and cluttered. Their dog, Jip, is another distraction:

I could have wished ... that Jip had never been encouraged to walk about the table-cloth during dinner. I began to think there was something disorderly in his being there at all, even if he had not been in the habit of putting his foot in the salt or the melted-butter. On this occasion he seemed to think he was introduced expressly to keep Traddles at bay; and he barked at my old friend, and made short runs at his plate ...

All of this is quite hilarious and is captured in the illustration. Another problem in the ill-fated meal is that Copperfield fails in his attempt to carve the “boiled leg of mutton.” Carving was most often reserved for the master of the house or for distinguished guests. All gentlemen were expected to know the exact way to carve any dish before them. Etiquette books at that time were full of carving instructions for every type of fowl or animal. As he struggles with the joint of meat, Copperfield asks Dora about another dish at the table. 

Dora had innocently purchased a little barrel of oysters. In the mid-19th century, oyster-knives, and all other appropriate flatware, were laid on all of the best tables to suit a host's and hostess' menu. Alas, the Copperfields “had no oyster-knives—and couldn’t have used them if we had; so we looked at the oysters and ate the mutton.” From the Personal History of David Copperfield was originally published in London in serial parts in 1849-50

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

How Lettuce Changed Etiquette

“Salad forks” were not heard of prior to their creation in 1885. Prior to that time, luncheon-sized forks were often used for salads. It took 41 years before they would be joined at the table with their own “lettuce knives” or “salad knives” — “In the American book of etiquette, according to J. T. Saunders, freight traffic manager for the Southern Pacific company, who says that lettuce knives must soon be added to the list of table cutlery required by the perfect hostess.”           

Lettuce Changed American Table Etiquette in 1926

California is writing a new paragraph in the American book of etiquette, according to J. T. Saunders, freight traffic manager for the Southern Pacific company, who says that lettuce knives must soon be added to the list of table cutlery required by the perfect hostess. 

“For ages past,” Saunders explained, “authorities on etiquette have insisted that lettuce at table must be cut, speared and conveyed to the mouth entirely with the salad fork. Just try this on a sector of crisp and tender giant California head lettuce, and you will quickly discover that it is not so simple as it sounds." Hence the need for a lettuce knife. 

“From 9,744 carloads in 1922, shipments of California lettuce to eastern markets this year will reach the amazing total of 27,000 carloads, a gain of almost 200 per cent in four years. In 1920 shippers on our coast division shipped only 62 carloads of the salad delicacy.      

Special lettuce serving forks, most often with lettuce serving spoons, were a Gilded Age neccesity. In fact, gilded tines were needed to help prevent corrosion to the silver, caused by citric acids, vinegar, etc... and other salad dressing ingredients.— Salads were not popular in the U.S., until the mid 1800s. Their popularity, when they did become fashionable, was due to the fact that they were seen as very French. And “salad” could mean many different types of dishes, across the U.S., not necessarily just what we view as salads today. A salad could be a dish of asparagus or something served in aspic.  Salads were also a delicacy, as they needed refrigeration to keep fresh longer. Those who could afford large ice cellars, could also afford perishable salad greens.

This year, from the same territory, approximately 12,800 carloads will be shipped. “Equally startling has been the growth of Imperial Valley lettuce shipments. From 1,079 carloads in the 1918-19 season, the Valley will, during the coming season, send eastward more than 16,700 carloads of lettuce.” The famous California “Iceberg” head lettuce, developed and perfected by Imperial Valley growers, has created thousands of new lettuce lovers throughout the land. 

“There is no finer lettuce grown anywhere than in California and to this bears witness the fact that all the nation now eats lettuce. Fifteen years ago lettuce was regarded as a luxury, while today it is as commonplace in the American home as oatmeal and coffee.” — The Sausalito News, November 1926 

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