If you have wondered about the “right way” to set a table, it’s not a black and white issue. There are different ways to layout the place settings. That means you are not locked into one way. There is no right or wrong. Different layouts are best; however, for different purposes.
A proper table setting organizes the flow of the meal. Guests can see the visual order and know what to expect. This allows them to relax and enjoy.
A table nicely set with proper organization, table linens, and decor sets the tone and the mood. There is always a look and feel and if you do not intentionally set the tone, a more haphazard one will take place.
When choosing a setting, you must take into account the table size, number of guests, the meal (breakfast, brunch, lunch, dinner) and menu, and the style of service you are planning.
General Guidelines for Table Settings
As with all etiquette, there is a practical and functional purpose behind it. You want to make the flow of the meal and navigation of the table as easy as possible for guests whether those guests be the family living with you or outside guests.
Modern etiquette allows for creativity and mixing and matching, as long as the table feels welcoming and functional.
This is the basic place setting layout, but always remember that you have even with this you have flexibility.
When considering a place setting, everything centers around the dinner plate. Using the dinner plate as our reference point, we can arrange everything else in the place around it.
Typically forks are to the left of the plate and knives and spoons on the right side of the plate. For safety, even if the knife is not sharp, we face the cutting edge toward the plate.
Often people seated at a table get confused over which glass is theirs or their neighbor’s. This is because the glasses are spaced too far from the dinner plate they belong to.
If the water glass is just above the knife and wine or iced tea glass just above the spoons, it is clear to which plate it belongs.
Dessert utensils can be brought out with the dessert or they can be placed above the dinner plate throughout the meal. If they are set out at the beginning, place the spoon above the fork with the handle pointing right and the fork below the spoon with the handle pointing left.
This way they are available, but out of the way during the meal. I personally prefer to bring the dessert, dessert serveware, and dessert plates and utensils out together when I am ready to serve them.
Now that we have covered the basics, let’s explore the essential table setting layouts from everyday use to full formal tables.
A Varied Array of Table Settings
The most basic variation of table settings is the range from casual to formal. It can also vary with the style of table you set from a family style, a buffet, casual and varied courses to a formal 12 course meal.
The Basic Everyday Table Place Setting
The basic place setting is the most common, used for everyday meals at home. It includes a dinner plate, a napkin, a dinner fork, a dinner knife, a table spoon, and a single glass for water, iced tea or other beverage.
The napkin can be placed to the left of the plate. The forks can be placed on top of the napkin or to the left of it.
The napkin can also be placed on top of the plate or under the plate with the tail hanging from the edge so it is visible.
The drinking glass placed just above the knife keeps everything in the space of the place setting and not spilling over to the next door place setting.
The Look and Feel
Adding a tablecloth, runners, or placemats and a centerpiece is an easy way to add texture and layers to an everyday table. These simple things add warmth and a comfortable appeal to the table.
Best For
Everyday breakfast, brunch, lunch, supper, dinner, snacks. I keep my table set with linens and a centerpiece so that when anyone wants to grab a bite, have some dessert or sit down for coffee and tea with a friend, the table and place setting is always ready. My table also serves as beautiful decor even when not in use.
Casual Place Setting
A casual place setting is good for casual meals with friends or family. It differs from the most basic place setting in that it includes soup and salad. It includes a salad plate and soup bowl in addition to a dinner plate, a cloth napkin, and two glasses, one for water and one for a beverage or wine. Utensils include a salad fork and a soup spoon in addition to a dinner fork, a dinner knife, and a tablespoon. You may also include a bread plate to the left of the dinner plate and a butter knife.
The Look and Feel
This table radiates warmth and pleasure, but it feels just a tiny bit more special. You already have a warm and inviting table set for everyday use. We can just step this up a notch with bone china with a charger under the plate, a cut crystal water glass, and a stunning wine glass. You may want a more elevated centerpiece such as gold and crystal candleholders, an elegant vase and fresh cut flowers.
This table is for guests, whether family, friends or others. You want it to look effortless and comfortable, but at the same time like you took a little extra care to show them they are special.
Best for
This table is for a more full lunch with soup, salad and main dish, a brunch, supper, or dinner. The distinguishing features are the soup, salad, and wine. If you don’t drink alcohol, choose a sparkling juice or Italian fruit soda. For a casual meal like this I like to serve croissants or French baguette and some fruit with the meal. A quiche is a nice choice for a brunch main course. Be sure to serve a light dessert for a casual meal.
Semi-Formal and Formal Place Settings
When we get into the range for formal place setting, be it semi-formal to a full 12 course formal dinner, we are talking about courses. A course style dinner is served one course at a time. Dinnerware, silverware and glassware is put out for all courses at the start and they are removed as they are used.
A course style dinner can range from 3 to 12 courses. While a 12 course meal is fancy and includes a lot of work, that does not have to be the case for all course dinners. I consider 3 to 5 courses semi-formal and 6 to 12 courses formal.
While there is a designated type of food for each course in a high-end restaurant, you can be flexible with the courses you offer at home.
Bread is considered part of the main course and not a course in itself. If you serve bread, you will include a bread plate, a butter dish and butter knife, or a dip such as hummus.
The course style meal includes extra utensils for the courses you serve. Do not include serveware or flatware for courses you do not serve (i.e., if you do not serve a fish course, do not include a fork and knife for fish)
The idea behind a separate utensil for each course is that it may be better suited to eating that course (like a fish fork) and you want each course set, eaten with clean flatware, then the plate and flatware used removed from the table.
The flatware laid out for courses follows the order of outer to inner. Whatever utensil you need first is placed outermost. When it is taken away, the guest then eats the next course with what is then the outermost piece.
An example of courses you could serve are: appetizer, soup, salad, fish, poultry, pork, meat, vegetarian, and dessert. Sides that go with each course are plated with that course. The more courses you serve, the smaller the portions. Also the table is set with multiple wine glasses for the different wines that pair with each course.
So as not to clutter the table and cause confusion, include only the flatware, plates, and wine glasses for what you are serving.
Semi-Formal Place Setting
A typical 3 course meal served course style includes a salad, a soup and a main dish (with sides). Bread is served on the table and can be served to the main plate or to a bread plate.
My typical 5 course meal includes an appetizer, a salad, a soup, a main dish, and a dessert. I include croissants or French baguette, but remember, this is not a course, but a part of the main dish.
In my family a 5 course meal is common and I do it almost every evening. In our house it does not mean “fancy”, but I like courses for organization and the lack of clutter on the table. It provides a structure for a healthy and orderly meal.
When people have had a long day and are really hungry, I find serving a small appetizer stabilizes the blood sugar and keeps them from wolfing down the whole meal fast. Course style serving also helps you control the rate of consumption so that people do not eat too much too fast.
The Look and Feel
This should make people feel just a bit special, loved, appreciated, and cared for. The look and feel is more elevated, yet warm and inviting. A linen tablecloth is a necessity, a table runner, and linen napkins. Use neutrals, earth tones or jewel tones for a warm and comfortable feel. Layering linens and napkins with monochromatic tones adds warmth and depth which is so beguiling.
Candle holders, a vase for a centerpiece, and plate chargers can be used to add contrast, warmth, texture and depth. This will look anything but mundane and that is what we want for a semi-formal table.
Dinnerware must be elegant. Bone china is customary, although high quality ceramics work well too. Silverware in silver or gold, with unusual and pretty details can add charm to your table.
Best for
This table place setting is best for dinner parties, holiday dinners, special occasion dinners.
Formal Place Setting
A formal place setting follows that of the semi-formal, but there will be more courses, thus more silverware. The basic placement is the same and remember to place utensils in the order they are to be used outside to inside. The main dish utensils should be innermost by the plate: dinner fork to the left and dinner knife to the right. Dessert utensils are used after the main course so it is best to not include them in the main utensil line-up as that can be confusing. They are placed above the inner plate.
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Dessert Spoon: Placed at the top with the handle pointing to the right.
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Dessert Fork: Placed just below the spoon with the handle pointing to the left.
Look and Feel
This lets you know immediately that this is a special occasion - one that does not happen often. The setting must command attention and take the breath away a bit.
Nothing ordinary belongs on this table. Elegant bone china, cut crystal glassware, and sterling silver or gold serveware and flatware. The table may sport a mixture of linen, satin, silk, velvet, and brocade. Floral centerpieces and vases must be fresh cut and not artificial. Candleholders catch the light in gleaming gold or silver and crystal.
Creative, special touches add to the drama of the table - fairy lights overhead, crystals scattered on the table, and garlands on the center.
These tables at such formal occasions usually have names on each place setting to indicate assigned seats.
Best for
Weddings, anniversaries, fund raisers, cotillions, etc. This is also great for an extravagant holiday party. Whether hosting such a part at home or in an event hall or restaurant, you must have servers and chefs to pull this off.
The Perfect Balance
Matching the table place setting to the meal and the occasion, the tone you want to set, and the style you plan on using is everything. A full formal place setting could be used with a buffet style event.
A semi-formal setting could be used at a breakfast. There are many variables and you, as the host, are the creative force in charge of how the event looks, feels, and unfolds. It is my desire to give you the information and tools to create the experiences you want.