rules again

There is a certain sequence of actions that helps you quickly and correctly to place multiple serving items. Initially, the table is covered with a cloth, which must be perfectly clean and ironed. It is desirable that the ends of the tablecloth hanging evenly from all sides of the table by about 25-30 cm, and the angles of the tablecloth to cover table legs. After that puts the plate. Recommended that they not only well-washed and wiped, but even polished to a shine with a towel or napkin. Snack dish must be placed strictly against each chair at a distance from the edge of the table in about 2 cm at a distance of 5-15 cm to the left of diner plates put Pirozhkov plate. The center plates must be on one line. Depending on the type and cause feast dishes may be several. In such cases, a snack dish put small dining rooms, and Pirozhkov plate (a plate of bread) can be put so far on the edge of the table edge plates were in line with the fine dining dish. Deep Dish is for a main dish. Dessert dish is served later as needed. Cutlery located in such a way as to avoid confusion in their application: a knife and fork lying next to the main dish and, accordingly, intended for him. Dessert spoon is a plate with the handle on the right. If wine is served, then the right of the knife is suitable for a glass of red or white wine. If you served a few drinks (beer, juice, water), the other glasses have to stand there. In this case, the bowl is designed for spaghetti, is on the big dish-rack. With Italian food always served a plate of bread. Eat spaghetti with a spoon and fork, so the knife is replaced by the corresponding device, dessert spoon is the same as in the previous case, a butter knife lying on a plate for bread. From Italian cuisine is always served water, respectively, a glass of water (mineral, for example) should stand at the first position, closer to the dish. A glass of wine is left on top for a glass of water. Cutlery laid out immediately after the placement of plates. If there are a large number of knives, forks and spoons, then start with the instruments for the main dish. Knives are put on the right side edge to the plate, fork - the left side, tip up. A spoonful of soup is placed nose up close to the knife. If the menu provides a few dishes that require the use of individual devices, then proceed as follows. Closer to the plate is put table knife, right next to it - fish knife, and the last one - a snack knife. By the way, if you are applying butter to the bread, the bread on a plate (or Pirozhkov), which should be located to the left of the fork, put a little butter knife. If the soup is served, then the soup spoon is placed between the eateries and fish knives. It may lie instead of the fish knife, if the dish of fish is not provided. On the left side of the saucers have the appropriate fork blades - the dining room, fishing, snack bar. The distance between the devices should be slightly less than 1 cm, as well as the distance between the plate and appliances. The ends of the handles of instruments as well as plates shall be located on the edge of the table at 2 cm Now turn the glass (crystal) dishes. For each drink has its own serving items. If you intend to apply water only, then for each dish in the center or slightly to the right put a wine glass or goblet. It shall be located at the intersection of the upper edge of the plate with the end of the first knife. If instead of water supplied kvass or drink, then instead put the wine glass mug with a handle to the right. For alcoholic beverages provided for its dishes, which is placed next to the glasses, the right of it. When several items for drinks, wine glasses shift to the left of center plates, and beside him the right to build a line of other subjects. But put in the same row more than three items are not accepted. At full serving of Subjects for drinks are building in two rows. The distance between the objects must be at least 0,5-1 cm Examples of servings for a menu of four dishes. In a dish-rack stand deep dish and a soup bowl. Soup spoon is right on the outer edge, then - a knife and fork for appetizers. Knife and fork for the main course are close to the plate. Remember that guests always start eating devices that lie on the outer edge, and then take as the change of food instruments in the direction of the plates. Next: dessert spoon is placed over the plate. Glass under a white wine, which is assumed for starters, is right on top of a soup spoon. If sprayed with water, a glass to her left to put a glass of wine. And finally, a glass of red wine to the main course is a straight line over the other glasses. A soup plate and bowl are in a dish-rack. On the left side, just above the forks - a plate for bread. Cutlery located as follows: a soup spoon - right next to the knife for the fish fork for the fish is on the left outside edge, for the main course dishes are around the corresponding fork and knife. A small knife for butter and snacks Pirozhkova lies on a plate. Dessert devices lie at the plates: Male - handle to the left, the spoon - the handle of the right. Glasses put in the following order from the soup spoon on the right and upward: for white wines under the snack, a glass of water and a glass of red wine to the main dish. Napkin - an indispensable attribute table layout, which can be expanded immediately after placing on the table glassware (crystal). There are many ways clotting napkins, both simple and requires some skill. Folded napkin is placed to each guest at a diner plate. In some cases, the linen napkins may be replaced by paper. Finale of tableware is spaced devices with spice, vases with flowers and other decorative items. Devices with salt and pepper put in the middle of the table on special stands. Device with mustard, if it there is a need, put side by side. You can also put the number of bottles with spices and vinegar, vegetable oil or hot sauce. And, of course, festive table completeness give only flowers. Plants should be spotlessly clean, should not be allowed to shed their petals on the table, leaves and pollen. Flowers on the table can be placed on any flat dish or low vases to bouquets are not overshadow the people sitting at the table, or meals, which are carefully chosen for the sake of serving.

The main principles that guide, covering the table - a line of objects serving character meals (friendly dinner, business lunch, a family holiday, etc.) and menus.

1. Stele on the table bottom flannel cloth, tying ribbons to the legs of the table. Top placing elegant tablecloth so that it fell evenly on either side by 15-25 cm in some cases instead of tablecloths you can use the sets (the minimum size of 30x40 cm).

2. Strictly opposite the back of each chair put the dish: usually one for breakfast (snack bar) for lunch and dinner - two small plates, put on one another in order of decreasing diameter (fine dining and snack bar), deep dish and dessert brought later. If snacks, is always served first and foremost, in this menu are not available, immediately put on the table, only two dishes: a fine dining room, and her-deep; dessert served later.

The distance from the edge of the table to near the edge of the bottom plate should not exceed 2 cm

3. On the upper plate put a folded napkin. For breakfast, use napkins measuring about 32x32 cm, for lunch and dinner - size 50x50 cm

4. Decompose instruments: knives and spoons on the right side of the saucers (because they are kept in the right hand), forks, respectively, on the left. Knife blades are pointing to a plate, fork tines are put up.

What devices will be served table, depends entirely on the menu. The most common procedure for serving dishes at the dinner: cold appetizers (they eat a snack with a knife and fork), soup (to eat a tablespoon), the main hot meal (table knife and fork), dessert (dessert knife, fork, spoon).

Devices that are used primarily to put on the other plates, and those that take in hand the last, put some plates.

Pay attention to how the devices should be based dessert. They always put on a plate: the first is a knife, fork and then, finally, a spoon. Pens dessert devices is towards the corresponding arm in which they are kept.

5. To the left of the main dishes at a distance of 5-15 cm set personalized plate for bread (Pirozhkov). If the menu includes butter, to put personal Pirozhkov plate butter knife (you can use an ordinary knife snack).

'What else is missing. . . '- You think. Of course, no glasses for alcoholic drinks, what a dinner without a good wine. But the question about alcohol and the 'bowl' for it goes a bit later in the section entitled 'Alcohol etiquette'.

Well, the table is laid. You can sit for him, to deploy a tissue to pick up instruments and start eating.

Decide on the order of the courses that you will be serving. In a formal dinner, the sequence is usually soup, fish, the main course, salad and dessert, ending with the cheese course. Group all the cutlery for each course together.

2

Take a soup spoon and place it to the right of the plate, about 2 inches away. The spoon should be pointing toward the middle of the table, eating surface facing up. The bottom of the spoon's handle should be level with the bottom rim of the plate.

3

Place the fork for the fish to the left of the plate and about 2 inches away. The tines of the fork must point toward the center of the table. Place the matching fish knife between the soup spoon and the plate, 1/2 inch from the spoon. The blade of the knife should face in toward the plate and not toward the diner in the next seat. The bottom of the knife and fork handle should be level with the bottom rim of the plate.

4

Position the knife and fork for the main course next. If the course is pasta, replace the knife with a spoon. The knife goes between the fish knife and the plate, 1/2 inch from the knife, with the blade turned inward. The fork's position is to the left of the fish fork, again 1/2 inch away and lined up along the bottom edge of the plate.

5

Place the salad fork to the left of the main course fork, lining up the bottom of the utensil's handles. If the salad contains items for which a knife is needed, add one on the right side of the plate, between the plate and the main course knife.

6

Place the dessert fork and spoon above the plate. The fork should be 2 inches from the plate, with the tines facing to the right. The spoon sits above this, with the bowl facing to the left. Once again, the cutlery pieces should be 1/2 inch apart.

7

Position the bread plate to the left and slightly above the main plate and place the butter knife horizontally across the middle of the plate. This is for the cheese course. The knife should point to the left, with its blade facing the diner. Place the coffee spoon to the right of the coffee cup.