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

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 

Table Setting Etiquette, 1934

This vintage breakfast table setting, shows how simplicity of arrangement, colors and effective selection of china may combine to make a happy beginning for the day. (Then again, Etiquipedia notes, the sugar and caffeine rush of the typical 1930’s diet, could have something to do with that happy beginning.)

Table setting is often a problem for housewives. Books of etiquette sometimes disagree sharply as to what’s proper. Sometimes it's a matter of geography, too, with the East and West far apart. For Western homes, where informality is the rule, the Safeway Stores Homemakers’ Bureau has prepared a guide. Here in outline form, are its main points: 

Table linen should be spotless. Doilies, either linen of lace, are appropriate for informal luncheons and dinners. Colored linens are used only for luncheon and breakfast. For more formal service, completely cover the table, using linen of banquet cloth or an elaborate lace cloth. This is placed on the bare, polished table and not over colored cloth. Napkins should match linen in color if not in material. Breakfast and luncheon napkins may be small, but dinner napkins should be from 18 to 20 inches square. They are placed to the left of the silver, or if the table is crowded, on the service plate. They may lay folded in a triangle for breaklast or lunch, but are usually folded very simply for dinner. If folded in rectangular shape, place with open lower corner nearest the plate. Never stand a napkin on the table. 

Table decorations should be kept simple. A centerpiece is always appropriate, but should be kept low, not obstructing the view across the table. Candles have no place on the luncheon or tea table, unless they are lighted and the room darkened by drawing the shades. Silverware, whether plate or sterling, should be kept well polished and courses should not be included in the menu if the proper silver is not available. However, it is possible to substitute for various pieces. The position of flat silver is, as a rule, one inch from the edge and vertical to the edge of the table, placing it in correct sequence as used, beginning from the outside and working towards the plate. For informal entertaining at home, not more than four or six pieces of silver (not counting the oyster fork) should be laid on the table at one time. These generally consist of knife, fork, salad fork and spoon. 

If necessary, additional pieces may be placed on the table before the course is served. Knives are laid cutting edge toward the plate, next and to the right of the plate. Spoons are placed next to the knife, bowls up and parallel with the knife, if soup is to be served, the bouillon, cream soup or large soup spoon is placed on the outside; and next, the teaspoon. Forks are placed on the left of the salad plate, tines up. If salad is served Western style (before the main course) the dinner fork is placed next to the plate and then the salad fork. If the salad is to be served with the main course, or after the main course, the salad fork is put next to the plate. The cocktail fork or spoon is placed on the cocktail plate, parallel to the other silver on the table. Through popular usage, a spoon may easily be substituted for a cocktail fork, unless serving fish. 

Silver for the dessert may be brought in on the plate or laid on the table just before it is served. The water glass or goblet is placed above the tip of the dinner knife. If other glasses are used, they are placed to the right of the water glass or in a line slanting from the goblet to the right. Bread and butter plates are placed above the tips of the forks, in line with the water glasses. Bread and butter spreader may be placed in a variety of ways, laid on the top or right side of the bread and butter plate with the blade toward the center of the plate, or diagonally across the top of the plate. Salt and pepper containers may be placed at either end of the table within easy reach of the guests; If Individual sets are used, they may be placed for each cover or between every two covers. The cream and sugar bowl may be put on the table; the latter is always filled with lump sugar if to be used for a hot beverage. If coffee is to be served only with, or after, the dessert course, the cups and saucers and creamer and sugar bowl are brought on with the course they are to accompany. — Madera Daily Tribune, 1934

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

Salad Etiquette

The Waldorf’ Astoria’s maître d’hôtel, Oscar Tschirky is credited with creating the Waldorf salad. After working at other establishments, including Delmonico’s, he retired in 1943, after working at the famous New York hotel  for 50 years.

Everything About Salad Etiquette

🥗 Questions and Answers on Salads 🥗 

Q. Should one eat the lettuce or salad green under the salad? 

A. Yes. It is part of the salad, is intended to be eaten, and polite guests will eat at least a little. 

Q. May lettuce be cut with a knife? 

A. Yes, if necessary—providing the knife has a sliver blade. (This custom arose because steel knives turned black.) Most hostesses serve salad that does not require cutting, but in many homes a salad knife is always provided with leafy salads. 

Q. May salad be served with the meat course ? 

A. Yes, a simple tart salad may be served right with the meat course. The individual salads are placed at left of dinner plate. When salad is a separate course, place it directly in front of the guest, after removing the dinner plate. 

Q. Where does the salad fork go, in the table setting? 

A. The salad fork goes to the left of dinner plate, then come the meat fork and left of that the fork for fish or entree. If a salad knife is used, it goes at right, next to the plate. 

Q. May salad be passed? 

A. Yes, and this is an effective way to serve salad at a party or buffet supper. Be sure, however, that each individual salad is easy to remove from the platter. 

Q. Is salad ever eaten from the dinner plate ? 

A. When garniture salad is served, such as a bit of slaw or similar mixture, to accompany meat or fish course, it may be eaten right on the dinner plate —either taken with a spoon or served as a garnish. 

Q. Must salad always have a plate to itself ? 

A. For parties, such as bridges, teas or luncheons, what the restaurants call a “club plate” may be used—the salad (in lettuce cup or shell) is then right on the large plate, with the other foods grouped on the same plate. 

Q. Should dressings be passed, even when the salad has been prepared with salad dressing? 

A. This is at the discretion of the hostess. Some salads are served without dressing, so that their beauty of arrangement will not be marred, and these require the passing of dressing. Too, some guests may prefer more dressing, and it is courtesy to permit them to have it. — Coronado Eagle and Journal, 1938

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

1930's Smoking Etiquette

If people you care very little about are the smokers, the solution is simple enough, since you need not continue inviting them to your house. — Emily Post

Dear Mrs. Post: How can I be courteous about letting visitors in my house know that I do not like cigarette smoke? Any one using strong perfume is supposed to be showing very bad taste, and yet cigarette smoke smells equally strong, to say nothing of smoke-drenched clothes worn by the inveterate smokers. When I have to spend a day or evening with smokers, I am completely seasick.


Answer: If people you care very little about are the smokers, the solution is simple enough since you need not continue inviting them to your house. If, however, all the people you like best smoke, you will, I am afraid, have to accustom yourself to smoke or resign yourself to loneliness. On the other hand, I think it only fair to mention that your friends should in their turn, show reasonable consideration for you. Every smoker should realize that smoking at a dining table, which has not been furnished with ash trays and cigarettes, is a breach of etiquette. After the meal, of course, the question of courtesy goes into reverse and those who dislike smoke are unhappily for themselves expected to tolerate it. One thing that might help you if you have not already discovered it, is to remove the dead ends constantly from the ash trays or better still, get especial ash receivers with water compartments beneath trap tops which prevent that stale smell which is more than likely the cause of your feeling of seasickness. – San Bernardino Sun, 1939

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