How to set up a formal table
A formal table should include at least three linens.
First, the tablecloth, preferable damask or linen,
should cover the table completely, and hang at least
8 inches down from all the edges. Over the tablecloth,
place the silence cloth to protect the
table from spills and damage. It should be between 2 to
4 inches shorted than the edges of the table.
Finally, cover the silence cloth with a
covering cloth, which is used for decoration
alone. It should be slightly larger than the
tablecloth, and in a matching color or decor.
The napkin should always be placed either to the left
of the plates, or directly on top of them. A simple
yet elegant fold will suffice, after all it's
supposed to be used for more than decoration.
Be careful not to overcrowd the table.
The settings should be spaced at least
12 inches apart, not only for good comfort,
but for easier serving as well.
The base plate, which is slightly larger than
a regular dinner plate, serves the purpose of
centering the individual place settings.
Base plates can be made of copper, silver,
stainless steel or glass. On top of the
base plate goes the plate for the main course,
and on top of that, a soup bowl
or sallad bowl. Depending on the type of
dessert, a fruit plate may be placed on
the base plate beforehand.
Silverware should be arranged according to
the courses - the utensils to be used first
is placed on the outer side, utensils for
the last course nearest to the plates. The
bases of the utensils should be aligned
so that they form a straight line.
Knives, always placed on the right
side of the plate, should have the blades
facing left.
Glasses should be placed on the right side
of the plate, behind the utensils. They
should be set up in the following
order; Water glass, Red wine or
white wine glass, liqueur glass,
with the next two placed behind the
others; champagne glass and cognac
glass.