Table Setting Rules: A Simple Guide for Every Occasion ( part 2)

1. Formal

The formal table setting is popular for weddings, holiday meals, or any occasion when more than three courses will be served. You may also find the formal table setting at high-end restaurants that serve multiple courses. In a formal table setting, the service plate comes with each course, so it is not necessary to include it when setting the table.

Out of all the table settings, the formal table setting is the most symmetrical. Therefore, the utensil placement is the most important factor as this table setting includes the most utensils. According to Emily Post, symmetry applies to the table decor as well. The centerpiece goes strictly in the middle, and there must be an even number of candles lining the table.

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The overall result is a well-balanced table setting that is optimal for a formal dining experience.

Photography by: Lane Dittoe

Formal Table Setting Elements

Center

• Charger – The charger is the center stage of the table setting. As various courses come and go, they are set on top of the charger, including the salad course, soup course, and fish course. When the dinner course arrives, the charger is taken away.

• Service plate – The service plate, or entrée plate, is placed on top of the charger, and is usually taken away before the next course.

• Napkin – The napkin is folded and placed on top of the charger before service begins.

• Menu card – The menu card can either be placed on top of the napkin or inserted into the folds of the napkin for a more formal display.

Left-side

• Salad fork – Salad is the second course that is served, so the salad fork is placed at the outer left edge of the table setting. The salad fork is usually smaller than the dinner fork.

• Fish fork – Next to the salad fork is the fish fork. In a formal setting, the fish or seafood course is served after the salad. Traditionally, the shape of the fish fork is designed to optimally lift the flesh away from the bones. In a dinner without a seafood course, the fish fork is used as the second course fork.

• Dinner fork – The dinner fork is placed to the immediate left of the charger or service plate. The dinner fork is usually the largest of the three forks.

Right-side

• Soup spoon – In a formal service, soup is the first course that is served. Therefore, the soup spoon is placed on the outer edge of the right side.

• Salad knife – The salad is served after the soup, therefore the corresponding knife is placed to the left of the soup spoon.

• Dinner knife – The dinner knife is placed to the immediate right of the service plate, corresponding with the placement of the dinner fork.

Top

• Butter plate – This plate is placed to the top left corner of the place setting.

• Butter knife – This is placed on top of the butter plate, pointing left and the blade facing down so that the handle is towards the guest.

• Dessert teaspoon – Placed above the entrée plate, this is the smallest of the spoons.

• Dessert fork – Placed beneath the desert teaspoon, and can be used for the fruit course.

• White wine glass – The white wine glass is placed closer to the guest, as it is usually served before the red wine — along with the second course.

• Red wine glass – The red wine glass is larger and taller than the white wine glass.

• Champagne flute – The champagne flute is placed to the outer right of the glasses, because it accompanies the first toast.

• Water glass – This glass is the largest of the glasses, and is placed closest to the guest directly above the knives.