The immediate answer to the question of fork placement is that the fork is placed on the left side of the plate in a standard Western-style setting. A proper table setting follows established dining traditions and provides a silent guide for the diner, indicating the formality of the meal and the sequence of courses. This placement is a fundamental element of dining etiquette, creating a comfortable and predictable experience for guests.
The Basic Rule: Standard Placement
The main dinner fork is positioned to the left of the dinner plate in a basic place setting. This placement is largely a matter of practicality and historical convention, designed to accommodate the typical right-handed diner. When using the “Continental” style of eating, the fork is traditionally held in the left hand while the knife is held in the right hand for cutting.
Placing the fork on the left side leaves the dominant right hand free to pick up the knife or spoon, which are positioned on the opposite side. The tines of the fork typically face upward in American-style settings, though they may face down in some European traditions. The bottom of the fork should be aligned with the bottom rim of the plate, maintaining a uniform appearance.
Formal Settings: Multiple Forks and Order
Formal dining introduces multiple forks, and their arrangement follows the “outside-in” rule based on the progression of the meal. This means the utensil used for the first course is placed farthest from the plate, and the utensil for the last course is placed closest. For example, if a salad is served before the main course, the smaller salad fork is placed to the far left, outside the larger dinner fork.
Specialized forks, such as a fish fork, are placed between the salad fork and the dinner fork if a fish course is served. The only exception to the left-side rule is the oyster fork, a small, three-pronged utensil placed on the right side of the plate, outside the spoons. The dessert fork is often placed horizontally above the dinner plate, with its handle pointing to the left.
Completing the Setting: Knives and Spoons
The utensils on the right side of the plate balance the forks and complete the standard place setting. The dinner knife is placed immediately to the right of the plate, with its cutting edge always facing inward toward the plate. This inward-facing blade is a safety measure and a traditional sign of respect for the guest.
Spoons are positioned to the right of the knife, also following the outside-in rule. A soup spoon, used for the first course, would be placed on the far right, outside the dinner knife. The bread plate, which holds the butter knife, is placed in the upper left corner of the setting, above the forks. The dessert spoon, like the dessert fork, is often placed horizontally above the plate, with its handle pointing to the right.