Learn the table setting etiquette with these easy steps!

The formal place setting is used at home for a meal of more than three courses.

(a) Service Plate: This large plate, under-plate, plate holds the first course. When the first course is cleared, the service plate remains for the next one.

(b) Butter Plate: The small butter plate is placed above the forks at the left of the place setting.

(c) Dinner Fork, (d) Fish Fork, (e) Salad Fork: Forks are placed to the left side of the plate and arranged from left to right depending on the first to be used for example, If the salad is to be served first, and fish second, then the forks would be arranged (left to right): salad fork, fish fork, dinner fork.

(f) Dinner Knife, (g) Fish Knife, (h) Salad Knife: Knifes are placed to the right side of the plate and arranged from left to right depending on the forst to be used for example, if the salad is to be served first, and fish second, then the knives would be arranged (left to right): dinner knife, fish knife, salad knife.

(i) Soup Spoon or Fruit Spoon: If soup or fruit is served as a first course, then the accompanying spoon goes to the right of the knives.

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

(k) Butter Knife: The small spreader is paced on top of the butter plate, handle on the right and blade down.

(l) Glasses: These are placed on the right, above the knives and spoons. They are placed in the order they will be used. The water cup (la) is placed directly above the knives. Just to the right are placed a red (lc) or white (ld) wine glass. Glasses used for a particular course are removed at the end of the course.

(m) Napkin: The napkin is placed on top of the charger (if one is used) or in the space for the plate. It can also go to the left of the forks, or under the forks if space is tight.

Bon Appétit