- Basic
- Informal
- Formal
- Five-course
- Buffet
BASIC TABLE SETTING.
Place a mat in front of each seat and place a dinner plate in the middle of each placemat. Place a folded napkin on the left side of the plate and put a dinner fork on top of the napkin and a knife on the right side of the plate. Finally place a water glass above the knife.
INFORMAL TABLE SETTING.
You simply continue from the basic setup. In other words, add a few things to the table. You may add a soup spoon to the right of the knife, a wine glass to the right of the water glass and a salad fork to the left of the dinner fork.
FORMAL TABLE SETTING.
You need a nice tablecloth or a table runner across the table. Choose a color that suits the theme of the occasion. Place beautiful flowers and unscented candles in the middle of the table. Put placemats in front of every sit like we did in the basic setting.
However, this time we place cloth napkins that are nicely folded across the dinner plate. Also add a bread plate and a butter knife above the forks. You could also add a steak knife to the right of the plate. Place a salad plate to the left of the forks.
Place a dessert fork and spoon above the dinner plate. Add a white wine and a red wine glass to the top right above the knives. Youn also add underplates.
FIVE-COURSE TABLE SETTING.
A five-course meal includes an hors d’oeuvre, appetizer, salad, main course, and dessert. This may mean that a lot of utensils may be required on the table unless if you decide to bring them when they are needed.
To the formal setting, add a fish fork between the salad and dinner forks and a fish knife between the dinner knife and soup spoon (if there is going to be a fish dish). Add a champagne flute and a sherry glass to the table.
BUFFET.
A buffet is a meal that consists of several dishes which are displayed on a table so that guests can serve themselves.
To avoid the crowding of people on one place, put food and drinks on separate tables. Create a designated drink station with beverages, ice, glassware, cocktail napkins, straws, and any other thing that could be needed. Place plates at the beginning of the buffet with napkins and cutlery at the end on the table with food. If possible, place snacks and finger foods in a separate area.
Keep food in chafing dishes for it to stay warm enough. Use ice to keep things chilled. When you arrange the dishes on the table, start with the hottest plates ending with the coldest. Make sure to leave space in front of the table for guests to place their plates whilst they are dishing their food.
Remember to write description notes and place them in front of each dish for the sake of guests with food allergies. Always place sauces, dips and condiments next to the dishes they pair with.