Learn Basic Table Setting for a Formal Table Setting

Formal Table Setting


The goal in having strict dining etiquette at formal functions is to impart order and avoid uncertainty and confusion. Formal affairs are long, grand dinners with many courses. Formal dinner table setting guidelines are essential for the smooth functioning of these elaborate dinners. The intent is to allow guests to have a good time without worrying about the technical aspects of dinner. Which glass do I use first? when do I pick up my napkin? which knife do I use? No need to be nervous or expect the unexpected.

Learn Formal Table Setting


Follow these simple rules of formal dinner table setting and relax when attending your next social event.

-The service plate/charger- a large plate placed underneath all other plates

-Main plate – on top of charger 2cm from table edge

-Salad plate – on top of dinner / main plate

-Soup plate – on top of salad plate

-Fork – on the left of the main plate – you should not find more than 3 forks (salad fork/fish fork/main course fork) at the table if more is needed the server/wait staff will bring out the necessary flatware when needed.

-Knife – on the right of the main plate (blade/cutting side of knife facing plate) the knife size may be the same or the fish and salad knife might be smaller in size – it is customary to have up to three knifes on the table (salad/fish/ main meal) in order to keep the table uncluttered, wait staff will bring what is needed as dinner progresses

-Soup spoon – right of knife

Cocktail fork – resting on top of soup spoon (perpendicular) or if no soup spoon right of knife it is the only fork you will find on the right side of the dinner plate

-Napkin – In center of main plate (with or without napkin ring) or left of fork or under fork on the left side or sometimes tucked in a goblet on the upper right of your plate

-Water goblet – on the right (above the knife)      

-Red wine glass – right of water glass

-White wine glass – right of red wine glass

-Champagne glass – between or on above right of water and red wine glass

Cocktail or aperitif glass right of white wine glass

-Bread and butter plate – top left of charger plate and above forks

-Butter spreader (small knife) – horizontally on the bread and butter plate (spreader tip facing left and edge facing down)

-Dessert spoon and dessert fork – are above main course plate parallel to each other (fork tines facing water glass (right) positioned just above main plate. Spoon positioned above dessert fork parallel and facing bread plate (left).

-Place card – on center of napkin (when napkin is on middle of plate) or above dessert spoon/fork and front of menu card

-Individual butter dish right of bread plate above forks

-Individual salt and pepper shakers – top right of bread plate (salt first closest to bread plate)

-crescent shaped bowl top left of dinner plate placed when fish with bones is served used to put fish bones and skin

Finger bowl a footed bowl with lemon water and mint or just lemon scented water to dip fingers tip at the end of dinner. To be placed left of dessert plate.

Tablecloth White for elegant formal affairs, colours for less formal

Used dirty napkin (at the end of dinner) placed on table next to plate unfolded never on plate or chair




















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