How to serve cutlery?

Proper serving of cutlery and the appropriate design can create a special atmosphere at the table, in which even the simplest homemade dish will be perceived as a masterpiece of cooking.

Before you start serving, you need to carefully plan and plan everything. You should definitely take into account the number of guests and the menu - the type of dishes will be used depending on the type and number of dishes.

First of all, a carefully ironed tablecloth is laid on the table. They cover it in such a way that the corners cover the table legs, and the edges hang 25-30 cm from the table. At the same time, the edge of the tablecloth should not fall below the seat of the chair so as not to cause inconvenience to those sitting.

So that the dishes do not knock on the table, under the tablecloth you can put a soft cloth (for example, fleece).

Teflon coating of such a tablecloth does not allow spilled drinks and fat to be absorbed into the material, so that they can be safely removed with a sponge. After removing the liquid on it will not remain unsightly marks and wet spots.

In some cases, instead of a tablecloth, it is allowed to use tarantas or runners. The first ones are stands of various configuration, placed under the plates and devices. The bells are plastic, bamboo, made of rattan, or just paper. The latter are narrow fabric strips spread only in the center of the table.

As for appliances and dishes, before placing it is necessary to check their integrity (there should be no chips, cracks, rust, bent parts) and cleanliness.

To remove dust and traces of water, all the dishes are wiped with a damp warm towel and polished with a dry napkin.

Important! Proper table setting requires that all instrument sets are arranged in the same order. In an informal setting it is allowed to use different dishes for different guests. But at the same time for each individual participant of the meal all the devices must be completed from one set.

There is a wide variety of items for serving. Most of them are not used at home on a daily basis, but for the organization of a banquet or gala dinner they may well be needed.

There are about 35 known species. However, the most commonly used are:

• Soup. Deep dish, in which not only soups are served, but also muesli, milk with cereals or oatmeal. But according to the rules, broths are not served in such dishes - special bowls are provided for them.
• Dining Plates. There are small and deep. Small ones serve for serving second courses, and in deep dishes they put pasta and other pasta dishes.

• Pastry. It serves bread, croutons or butter. Place it on top and a little to the left of the main set. A small butter knife is placed on top of it.
• Kokil. It looks like a mollusc shell. Designed for salad appetizers or oysters.
• Fish Slightly extended for more convenient handling of fish dishes.

In addition, there are plates of caviar, egg, dessert, salad bowls and many others. Furthermore, there is also such kind of plates, as serving. It is placed under the plate for appetizers, soups or main dishes.

Most often as glasses for drinks glasses and wine glasses are used. They may be different in shape, volume and have various purposes which also should be considered when preparing for the meeting of guests:

• Classic glasses of elongated shape with a volume of 120-200 ml are intended for sparkling sparkling wines. served for refined champagne. It must be cooled before filling.
• A glass, slightly different from the classic one, with an increased volume, with a slightly narrowed neck, is served for refined sparkling wines. It must be cooled before filling. And fill it no more than 2/3.
• For white wine use glasses with an elongated bowl on a narrow leg, a volume of 180-260 ml.
• Red wine is poured into wider and open glasses.
• Cognac glasses can have a classic shape (snifters) or a tulip shape.

Also used liqueur glasses, vodka piles, beer glasses - everything will depend on the preferences of guests and suggestions of the owners.

During the years of evolution, the art of cooking and serving, no less than plates, appeared cutlery. All of them are divided into main and auxiliary (they are also called serving devices).

The first are intended for individual use. The second is used by all the participants of the meal. They serve to divide and cut dishes into portions, laying them on individual plates.

The main devices, in turn, are divided into:

• Dining rooms. They eat soups and second courses. The kit includes a knife with a length of 20–24 cm, a fork and a spoon, which are 5–6 cm shorter than a knife.
• Snack bars. Designed for snacks and cold dishes. Consist of a knife and fork.
• Fish. A set of slightly modified fork and knife. Fish knife - blunt, in the form of a spatula. Fish fork has short teeth.
• Dessert. A trident fork, 18-19 cm long, a small spoon and a knife with a narrow blade. Served with pies, mousses, puddings and other desserts. Dessert spoon can also be served to fried eggs and berries with cream.
• Fruit. These include a fork with two teeth and a knife. They are used for fruit salads, melons, watermelons and unpeeled fruit desserts.

In addition, special devices may be supplied for specific dishes (for example, a fork for oysters, sprat or lobster).

The greatest difficulty is most often caused by the unfolding and use of cutlery. The rule can help here: devices are always used from the edge to the center and from the right to the left. This means that in the proposed change of dishes, those cutlery that lie furthest from the main dish will be used first. When in doubt, first take the device located on the right.

Serving - a science with a long history, which has its own rules and exceptions. However, if you remember the basics, it will be quite easy to set the table correctly:

• Dishes are placed on the table in a strictly defined sequence. First - earthenware and porcelain objects, then - cutlery. In the end put objects of glass and crystal.
• It is necessary to arrange everything in such a way that the closest thing is what is needed first. When planning a few changes of dishes dishes and appliances are arranged in the order in which the food will be served. It is not necessary to pile up everything on the table at once.It is enough to put the devices intended for serving dishes to the first and second. Dessert sets can be placed later - after the main will be removed.
• The knife should be put so that its edge was turned to ware.
• The glass (glass) on etiquette should be placed above the knife. If several types of glasses are used, they are all placed side by side.
• Forks must be laid out on the left side of the plate.
• Spoons are always located to the right of the knives.
• If you plan to serve Italian dishes, on the table should be a plate for bread.
• If there is a soup in the menu - the soup spoon is placed between the knives for snacks and fish.

In addition, there are several generally accepted rules governing the location of individual serving items.

According to the rules, the layout of dishes should begin with the plates. At the same time, they must be placed so that they are 1.5-2 cm from the edge of the table. The distance between them should be about the same. It is believed that the dishes should be placed with an interval of 50 cm - so that sitting at the table was comfortable.

Plates with appliances should lie opposite each chair. Their number depends on the variety of the menu and the type of meal. For example, for a regular snack, one plate will suffice, but for lunch and dinner - two are served.

Following the plates, the instruments are laid out. They must be placed on the sides of the main plate, turning the concave side to the table.

On the left side are placed forks, on the right - spoons and knives. Teaspoon can be put on top.

It is important to place on the table only those devices that are really needed. Most often, for a normal meal, one knife, one fork and two spoons are enough (for a hot dish and a dessert). If necessary, this set is supplemented with special devices.

Behind the plates, a little to the right you can place the glasses. When deciding on a variety of glasses, glasses and wine glasses, it is necessary to take into account the contingent of guests and the options for drinks offered to guests.

According to the rules, it is necessary to place containers for drinks from larger to smaller. In this case, you should not put too many glasses or stacks - it will only clutter up the table, and may cause inconvenience to guests.

The color in the serving has the same meaning as in the design of the interior or the choice of dress.

Most often, the table is covered with a white tablecloth, but any other color can be used to create an unusual atmosphere. Here, everything will depend on the nature of the event and the preferences of the hosts.

A white tablecloth, for example, is ideal for formal dinners. It goes well with porcelain, crystal and looks elegant in any situation. At the same time white color can be easily combined with any other. The table decorated in a black and white palette will look original.

Romantic mood dinner or dinner will help give a combination of white with delicate pastel shades. And green color will bring warm spring notes into the meal. Original look will be serving, fully executed in green.

The combination of white and blue will also be beautiful, but red should be used with caution, since under different conditions it can affect people around and affect the table setting.

Finishing the serving, give it completeness will help the decor. The main element of the decor is napkins, which can be placed in a glass for water, spread out next to the plates or put on top.

For a quiet family dinner, you can use large napkins, for breakfast - a smaller size.

For large celebrations and holidays napkins can be folded in the form of flowers or tie them in an original way.Color and pattern of napkins can be absolutely any, the main thing is that it is in harmony with the overall design.

Finally, some more tips from serving masters:

• When setting the table for a wedding party, it is necessary to focus on places for young people. They can be decorated with love symbols (swans, hearts, flowers). Here are put separate glasses, different from the rest. Tableware for wedding feasts should be white, possibly with a gold or silver border. Tablecloth - exclusively white.

• Add romance to the design of the table will help candles, fruit basket. Instead of fruit, you can put a bottle of wine in the basket. Devices for dinner for two are placed in such a way that the sitting were opposite. In this case, it is not recommended to use a lot of dishes - it is enough to put one set of devices. Tablecloth can be red or white. A combination of red and pink tones will help to give more tenderness to the design.

• In order not to create additional inconvenience to the participants of the meal, when covering the round table, it is worth using only the most necessary devices. If you plan to change dishes, before each serving sets of dishes and cutlery sets are replaced on the table.
• If it is necessary to set the table for the birthday, then everything will depend on the age of the birthday man. For example, toys, balloons, or figures of cartoon characters are well suited for a child as a decor. If the table is designed for a young girl, then it is appropriate to use fresh flowers, original dishes from colorful glass and various napkins.

Serving options can be great variety. It is important to remember that table setting is not a set of strict rules at all, but a creative process. Therefore, when decorating a table for the arrival of guests, it is necessary to adhere to common canons, but it is quite acceptable to introduce your own ideas.

On how to properly serve the table, see the following video.