Setting a table correctly communicates respect for guests and enhances the dining experience. The arrangement of silverware and napkins follows established conventions for both aesthetic appeal and practical use. Understanding these placements ensures a smooth flow to the meal and prevents confusion for diners. This guide explains the standard positioning for common table elements.
The Fundamental Silverware Rule
The placement of main eating utensils follows a simple, long-standing rule: forks are positioned on the left side of the dinner plate, while knives and spoons are placed on the right side. This arrangement accommodates the majority of right-handed diners. The bottom edges of all silverware should be aligned, typically about one inch up from the edge of the table.
The order of placement follows the “outside-in” principle, determined by the sequence of the meal. The utensil used for the first course is placed furthest from the plate, and the utensil for the main course is placed closest. For example, if a salad precedes the main entree, the salad fork is placed to the left of the dinner fork, in the outermost position.
Knives are always placed with the cutting edge facing inward toward the plate, a tradition that historically served as a polite gesture to ensure the blade was not pointed at a neighboring guest. If a soup course is served, the soup spoon is placed to the right of the knife, occupying the outermost position on the right side. Only the utensils necessary for the planned menu should be set out.
Napkin Placement and Folding
The standard location for the cloth napkin is to the left of the forks. This placement keeps the napkin accessible and maintains the symmetry of the setting. In a casual setting, or when space is limited, the napkin may be placed directly underneath the forks.
An acceptable alternative is to place the napkin on top of the dinner plate, especially when showcasing an elaborate fold or decorative napkin ring. This central placement is often used for formal occasions or when the plate acts as a charger or service plate for initial courses. Regardless of placement, the napkin should be unfolded and placed on the diner’s lap immediately upon sitting down.
When the napkin is placed on the lap, it is folded in half with the fold facing toward the diner. If a diner needs to temporarily leave the table during the meal, the napkin should be loosely placed on the chair seat. At the conclusion of the meal, the napkin is placed loosely on the table to the left of the plate, indicating the diner is finished.
Specialty Utensils and Settings
A complete table setting includes specialized items that occupy specific locations. The bread plate, which holds bread and butter, is always positioned in the upper left corner of the place setting, above the forks. This placement is easily remembered by the mnemonic “b” for bread on the left when making a lowercase “b” with the left hand.
The butter knife, or butter spreader, is placed horizontally across the top edge of the bread plate, with the blade facing inward toward the plate. Dessert utensils are often placed horizontally above the dinner plate before the meal begins. The dessert fork is positioned closest to the plate with its handle pointing left, and the dessert spoon is placed above the fork with its handle pointing right.
Beverage glasses are always positioned in the upper right corner of the setting, above the knives and spoons. The water glass is placed directly above the dinner knife, and any wine glasses are placed to the right of the water glass. This arrangement ensures the glasses are within easy reach of the right hand, completing the organized and functional layout of the place setting.