You've
been invited to the company's annual awards ceremony at the
ritziest room in town. But instead of thrills, you've got
chills! Do you need a quick course in dining etiquette? Not
just in basic eating -- you've got to know what to do with
that place setting from Titanic! Relax! Meals are supposed to be fun and entertaining.
Of course, they often aren't, but, by examining this formal
place setting, you'll know how to handle yourself with grace
at a formal affair.
In
a formal place setting, the first two rules to remember are:
1) Solids
are to the left and liquids to the right (yes, that's your
bread plate to the left)
2) Utensils are placed in the order used. You always work
from the "outside in" as the meal progresses.
Formal
meals normally have a minimum of five glasses at the table.
Each glass is slightly different in shape and size. This is
fairly easy to master. Your waiter will fill the glasses in
the correct order. The glass farthest to the right may be
a sherry or aperitif glass, if one is served to accompany
the soup course. This will be the first glass you use. When
each course is finished, allow the server to remove the glass
for that course as well as the plate.
Next is the white wine
glass, which is used during the fish course or appetizer. Behind
the white wine glass is the red wine glass. This glass is larger,
with a fuller bowl that allows the red wine to "breathe."
The largest glass is the water goblet, which sits just above the
dinner knife. Finally, behind and to the right of the water goblet
is the champagne glass, if champagne will accompany dessert. You
may also find a champagne glass in the first position, perhaps served
with oysters as an appetizer.
Formal
Place Setting – Seven-Course Meal
Appetizer
– First Course
The
napkin is placed on the plate or to the left of the
forks.
If
the appetizer is seafood cocktail, a small fork will
be
placed
to the right of the soup spoon. The cocktail fork will
be
the only fork that will ever be to the right.
Soup — Second
Course
After
the appetizer, next comes the soup bowl,
which is placed
on a service plate.
The
service plate will be removed with the soup bowl,
soup spoon and sherry glass.
Fish Entrée
– Third Course
A
small plate replaces the service plate.
The outer utensils are
used.
The
bread plate is to the left with a butter spreader.
Meat – Fourth
Course
A
large dinner or entrée plate follows once the
fish
plate is removed
with the fish fork and knife.
Normally
red wine is served
with this course.
Salad –
Fifth Course
In European dining,
the salad course is served last, Americans
normally serve this
course after the soup.
Both
the salad plate and
salad knife and fork are smaller than the other utensils.
Dessert
– Sixth Course
Each
place setting should be completely cleared except for
the water
and champagne glass.
A
dessert plate is normally brought to the table, the
dessert spoon and fork are placed above the main place
setting.
Or
dessert can be served with the finger bowl.
A
finger bowl comes with an under
plate and doily. The bowl contains warm water with a
lemon slice.
Once
the diner has washed their fingertips, the finger bowl
is placed to the left.
The server will remove the bowl then serve the dessert.
Coffee –
Seventh Course
A
coffee cup and saucer is brought to the table and coffee
is served once dessert is served.
