Table Setting Guide

Setting a table can be intimidating. Does it go on the left, the right? Do you eat with this? Do I keep this on the table? What is that thing and where did I get it? With just a few easy tips the table can be transformed from wild to wonderful.

As a general rule of thumb, forks on the left, knives and spoon on the right. As each course comes, work your way in towards the plate.

In a formal setting, the charger is for display purposes, not for eating. Typically the plate is removed before serving or the other plates are placed on top of it.

A butter knife is laid across the butter plate, located on the left, while a dinner knife is set to the right of the dinner plate.

Typically, there is only one spoon laid out on the table to indicate soup will be served. A dessert spoon may be placed above the plate pointing left while a dessert fork is placed above the plate pointing right. These are optional since they can always be brought out when dessert is served.

The typical 5 piece place setting consists of a dinner plate, dessert plate, bread and butter plate, teacup and teacup saucer.