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Salt & Pepper should always be kept together, even if only one of them has been asked for. Also never season anything before tasting it first. Place Cards are a fun idea that can make the meal feel more 'special', but don't go overboard as you might make everything feel a littletoo formal. Also seriously consider who you're putting where! You want the fireworks to be in your guests mouths, not between them. Cutlery should always be placed from the outside in so that once an item has been used it can be removed without ruining the symmetry of the table. Finger Food & Drinks should be laid out for your guests in the dining room so that they have some nibbles to be getting on with whilst you slave over the main courses. You should also make sure your guests all have a drink in their hands as a dry guest is not a happy guest. Speaking of wine, always make sure that it's poured from the right and that it doesn't overspill the glasses. Napkins should be folded neatly and placed on top of the guests plates. The plates themselves should be stacked according to the order of their use in the meal. Wait until your guests have left before you commence with the washing up, otherwise they might get the wrong impression and believe you're glad to be rid of them! If you need any more help then may I direct you to the infographic below. Here you'll find a handy 'cheat' sheet that can be kept to hand in case of an emergency dinner party or in case you simply forget your etiquette. Don't be ashamed, it happens to the best of us!
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F�mal Lunch
Formal Dinner
MR P.Card
Casual Lunch
Informal Dinner
Breakfast
ETIQUETTEThe Cheater’s Guide to Table
Convince everyone you’re a hosting pro with...
From left to right (top): Butter Plate & Spreader - Water Glass - Juice - Cup & Saucer Set - Teaspoon.From left to right (bottom): Napkin - Luncheon (or dinner) Fork - Luncheon Plate - Cereal Bowl - Luncheon (or dinner) Knife - Table
Spoon.
From left to right (top): Butter Plate & Spreader - Water Glass.From left to right (bottom): Napkin - Salad Fork - Luncheon (or dinner) Fork - Luncheon Plate - Luncheon (or dinner) Knife - Teaspoon.
From left to right (top): Butter Plate & Spreader - Water Glass - Red Wine - White Wine. From left to right (bottom): Napkin - Salad Fork - Dinner Fork - Dessert Fork - Service Plate - Soup Bowl - Dinner Knife - Teaspoon -
Soup Spoon.
From left to right (top): Water Glass - Wine Glass.From left to right (bottom): Salad Fork - Dinner Fork - Plate (with Napkin) - Dinner Knife - Teaspoon - Soup Spoon.
From left to right (top): Butter Plate & Spreader - Place Card - Dessert Spoon - Cake Fork - Water Glass - Red Wine - White Wine - Cup & Saucer Set (Generally not placed on the table until the dessert course)
From left to right (bottom): Napkin - Salad Fork - Dinner Fork - Service Plate - Salad Plate - Dinner Knife - Teaspoon - Soup Spoon.
FIN.
W
hat about my?CENTREPIECE
Centrepieces should never obstruct the diners’ view of each other and should fall well below eye-level.
Choose tall candlesticks, or tea lights to avoid
�ickering candlelight inan eye-level area.
For tables seating 2-4 people, one centrepiece approximately 18
inches in diameter will su�ce.
For tables seating 6+ go for a centrepiece that is 18-24
inches in diameter.
Sources: Replacements | Brunch at Saks | daniellemj | Art of Manliness
