Formal Table Setting

Formal Table Setting

a. Service Plate (also called a charger): When the first course is cleared, the service plate remains until the plate holding the entrée is served, at which point the two plates are exchanged. The charger may serve as the underplate for several courses which precede the entrée.
b. Butter plate: Placed above the forks at the left of the setting.
c. Dinner fork (also called the place fork): Placed on the left of the plate. Other smaller forks for other courses are arranged to the left
or right of the dinner fork, according to when they will be used.
d. Fish fork: This small fork is placed farthest to the left of the dinner
fork because it is the first fork used.
e. Salad fork: Placed to the right of the dinner fork if served after the
entrée. f. Dinner knife: Placed to the right of the dinner plate.
g. Fish knife: Goes to the right of the dinner knife.
h. Salad knife: (Note: there is no salad knife in the illustration.) Placed
to the left of the dinner knife, next to the dinner plate.
i. Soup spoon or fruit spoon: Goes to the right of the knives.
j. Oyster fork: If shellfish are to be served, the oyster fork is set to the
right of the spoons.
k. Butter knife: Placed diagonally on top of the butter plate, handle on
the right and blade down.
l. Glasses: These can number up to five and are placed so that the
smaller ones are in front. The water goblet (la) is placed directly
above the knives; just to the right goes a champagne flute (lb); In front
of these are placed a red (lc) and/or white (ld) wine glass and a sherry
glass (le)
m. Napkin: The napkin is placed on top of the space for the plate.