How to properly serve the table? Table setting. All secrets, interesting articles and recommendations

The real hostess always pays special attention not only to preparing delicious dishes for this or that celebration, but also serving a festive table. A beautifully and correctly served table causes appetite, promotes good mood and pleasant communication, harmonizes with the interior of the room and corresponds to this or that holiday, makes guests admire the talents of the hostess. If you want to know how to properly serve the table - read about this in our article.

Tablecloth

The tablecloth is what starts the table setting for any table. When choosing the color of the tablecloth, give preference to light tones and non-luminous( preferably monophonic, although variations are possible depending on the interior of the room, the color of the dishes, etc.) colors.

Check the condition of the tablecloth at least one day before the celebration. It should be perfectly clean. Even the most inconspicuous spots do not have the right to be on it. Also, the tablecloth should be well ironed. The starched freshly ironed tablecloth has an ideal appearance.

Covering the table with a tablecloth, make sure that its corners cover the legs of the table, and the ends fall from the edge of the table by about 30 cm. You can put a soft cloth under the tablecloth - then the sound of the cutlery on the table will be completely inaudible. Putting on a tablecloth a transparent oilcloth( to avoid contamination of the tablecloth) is possible only if the family is at the table, but it is unacceptable for guests( friends, co-workers, etc.).

Disposition of utensils

All utensils should be clean: it must be washed beforehand and thoroughly wiped dry. It is very desirable that all the dishes on the table are from the same set( if there are many guests, then 2 or 3 sets for 6 persons each - the main thing is that it does not appear that all guests have different plates-glasses-forks) - otherwise,impression of disharmony.

Plates are placed opposite each guest at a distance of about 2-3 cm from the edge of the table. Make sure that all plates are in line. If there are several plates, they can be put one on the other( snack plates are put on small large plates).Guests' plates should be at least 60 cm apart so that those sitting at the table are not pushed with elbows.

Cutlery placed as follows: next to the main dish lie the knife( on the right, the sharp side to the plate), the spoon( on the right, the convex side down, put, if the first dish is provided) and the fork( on the left, the convex side down), the spoon for dessertis put behind a plate. If other cutlery is provided( snack knife, fish knife, knife for oysters, etc.), they are put in order of use. Between the cutlery, the distance should not be more than 1 cm. Drinking devices( a glass for vodka or cognac, a wine glass or champagne glass, a glass for water or juice) are located on the right behind the knife.

Napkins

An important element of laying the table are napkins. They can be tissue or paper. Napkins made of cloth( most often flax) are laid out in a folded form on the plates after the main stage of table laying is completed. If napkins are paper - use a napkin for them. Pick up napkins in tone( or on a contrast basis) tablecloths.

Dishes and drinks

Main dishes are put on the perimeter of the table - you can try several options for arranging them to make it as comfortable and beautiful as possible. In the center you can put a "signature" dish hostess or dish, decorated best. Any condiments for dishes: salt, spices, vinegar, sauce, etc.- put in the center of the table, so that everyone can reach for them. Breadbars are located on opposite sides of the table. Fruits are laid out on special wide vases( large fruit is recommended to cut into slices).Dessert is placed behind a glass or served at the end of the meal( if the table is small or dessert contains rapidly melting components: ice cream, jelly).All dishes should be served with appliances( spoons, scoops, etc.).

Bottles with drinks are placed in different places on the table and open before the guests sit at the table. Exception except that for champagne - it is opened just before pouring into glasses. Juices, compotes are best poured into decanters.

Flowers and other table decorations

Flowers are an excellent addition to the overall table setting. They should be placed in low, but stable vases and placed on the table so as not to cover the faces of guests, not to interfere with communication and dining. Pick flowers in the tone of the tablecloth or dishes.

The table can be decorated with candles, small statuettes in the holiday theme, and gel balloons. The main thing - everything should be in moderation and complement the atmosphere of the holiday at the table, and not "callous" the eyes.

These are the basic rules of table layout. Experiment with the design of dishes, color solutions, select the original decorations for your table - and eventually you will sharpen the skill of serving the table, making guests wonder and admire your skills.