Etiquette planning dining tables at events

Would you like to receive your guests according to the rules of art? Discover how observing the perfect label to table!

planning dining tables

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In drawing up a table worthy of the greatest restaurants, a few rules apply. First, calculate a space of at least 60 cm per person for not that your guests are too cramped. As the plates, they should be placed approximately 2 cm from the edge of the table.

Cutlery aligned with the base of the plate and must be arranged in the order in which they will be used. To the left of the plate, from the outside to the inside, place the range entry or salad as well as the range for the main course. In the English service, the forks are raised on their bent then side only in the service à la française, the tips of the teeth that affect the table. To the right of the plate, always from the outside to the inside, you will find the spoon soup (only if provided for in the menu), followed by the teaspoon. Closer to the plate, the knife is located with its sharp edge to inside. The spoon and fork to dessert are presented upside down in front of the plate.

Front forks, found the bread plate and the knife to butter then to spoons, glasses. The knife is aligned with the glass water, and to the right of it, there is glasses

With regard to the napkins, they can be placed in forks, to their left, or on the plate, with Mark-place. If you have made copies of the menu, place it on the plate, and before the dessert spoon.

So that everything is perfect, it only remains to decorate the table with your most beautiful Christmas decorations!

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