Mind your manners...

This weekend I was asked more than twice about which fork to use for which meal or what each glass on the table meant. So I thought it was the perfect opportunity to blog a little recap about basic to formal table settings and some suggested tips you can use to remember which fork is for your salad and which knife is for your butter !

Less the etiquette police track you down and fine you :)

Basic:

Tip: "Holding your hands in front of you, touch the tips of your thumbs to the tips of your forefingers to make a lower case ‘b’ with your left hand and a lower case ‘d’ with your right hand. This reminds you that ‘bread and butter’ go to the left of the place setting and ‘drinks’ go on the right."

(Now this could make you look really silly but once you get the hang of it you won't have to create your own puppet show at the dinner table.)

“FORKS” The order, left to right is: F for Fork, O for Plate (the shape!), K for Knives and S for Spoons.

• Knife blades always face the plate
• The napkin goes to the left of the fork, or on the plate
• The bread and butter plate and knife are optional

Informal:

The picture shows a table setting for the following courses: Soup course, Salad or first course, Entrée, Dessert

Now informal has a lot of components and I encourage you to see the full description (here).
But for a quick what do I do with all these utensils scan the below.

Dinner Plate: In the middle under the napkin

Forks: 2 of them. One large for your entree one smaller for salad or appetizer. In an outside in order, so if you are using the salad fork first it will be on the "outside" next to the dinner fork. If the salad is served after the main course then it will be on the "inside" next to your plate.

Napkin: If it is not folded then it should go placed in a napkin ring either to the left of the forks or in the middle of the plate.

Dinner knife: Top the immediate right ( cutting edge facing inward).
Never place a dirty knife on the table, place mat or tablecloth !!!

Spoons: To the right of the knife. Same concept as the Forks outside-in. The picture shows soup being served first so the spoon is on the outside of the plate. Dessert spoon will be on the inside immediately next to the plate.

Glasses: Are always placed at the top right of the dinner plate.

Salad plate: Is placed to the left of the forks.

Bread plate with butter knife: Above the forks with the butter knife placed diagonally across the edge blade facing down.

Coffee cup and saucer: If serving is placed above and to the right of the knife and spoons.

Formal:

Illustration is set for Appetizer: Shellfish, First Course: Soup or fruit , Fish Course , Entrée, Salad

The most complicated of them all !

Some of the basic differences are:

Service Plate: This large plate, also called a charger, serves as an under plate for the plate holding the first course, which will be brought to the table. 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 under plate for several courses which precede the entrée.

Oyster fork: If shellfish are to be served, the oyster fork is set to the right of the spoons. Note: It is the only fork ever placed on the right of the plate.

Glasses: These can number up to five and are placed so that the smaller ones are in front. The water goblet is placed directly above the knives. Just to the right goes a champagne flute; In front of these are placed a red and/or white wine glass and a sherry glass.

No more than three of any implement is ever placed on the table, except when an oyster fork is used in addition to three other forks. If more than three courses are served before dessert, then the utensil for the fourth course is brought in with the food; likewise the salad fork and knife may be brought in when the salad course is served.

Dessert spoons and forks are brought in on the dessert plate just before dessert is served.

All pictures and guidance from www.emilypost.com