The Art of Formal Table Setting Made Simple

Student Textbook

McDaniel Publishing 1st Edition Introduction to Table Setting ...... 4 Identification ...... 13 Setting the Table ...... 22 References ...... 29 An Introduction

The Art of Formal Table Setting Made Simple text is created for use with the student booklet The Art of Formal Table Setting Made Simple. The intention of this text is to help you understand the various aspects of formal table setting. Activities designed to discuss the necessity of a formal table setting as well as identify key components, such as china, flatware, and glassware are included in this booklet. Additionally, you will find activities that explore and reinforce table etiquette. This booklet will reinforce your learning so that you may apply it in unlimited formal table setting arrangements.

The activities in this text are divided into chapters that correspond with the chapters in the book. When possible you should try to complete the activities in this booklet without referring to the text. If you are unsuccessful at completing any activity in this booklet, you should reference the text. At that time, you can also check your previous answers with the information in the text.

You will discover that this booklet contains a variety of activities. Some of the activities in this booklet will include activities, such as true/false, multiple choice, matching, labeling, and crossword puzzles that have answers with only one correct choice. Other activities that require an opinion or ask for ideas cannot be judged on just one correct answer. These activities are designed to encourage your creativity and thought and help you apply what you have learned in the text.

With you in mind, this booklet was created to stimulate your interest and understanding of the text. The more effort you place in completing these activities, the more knowledge you will gain from them.

Chapter 1 Introduction to Table Setting

CHAPTER DETAILS ‣Industries that use formal table settings ‣Table setting examples ‣Etiquette at the table ‣Choosing the right linen

CHAPTER OBJECTIVES

After completing this chapter, you should be able to:

‣ Identify people or industries who use formal table settings.

‣ Distinguish a formal table setting from an informal table setting.

‣ Identify breakfast, lunch, dinner, European, formal, and brunch table settings.

Terms to Know

Career Coach Place Setting Visual Weight Patterns

Etiquette Coach Tableware Color

Formal Table Dominance Texture Setting Scenario 1: Sarah’s Interview Dillema

Jill stopped by her friend Sarah’s house on her way home from her last final of the day. “I sure do hope Sarah is hungry because all of this testing today has made me famished!” Jill rang Sarah’s doorbell. “Who is it?” Jill could hear Sarah call as she walked to the door. As soon as Sarah opened the door, Jill could see that something was wrong by the look on her face. Jill frowned as she said, “Sarah, is everything okay? You look so sad!” Sarah sighed and answered, “I am all frazzled about this job interview I have tomorrow! My advisor called me and informed me the Williams & Williams architect firm is willing to hire new, novice architects, and she recommended me for an interview.” “Wow! That is so awesome. You should be ecstatic, not all depressed!” Sarah shook her head, “I am very happy about the opportunity, but I am very nervous about the interview process. We are going to conduct the interview at Posh. That is a 5 star restaurant. I don’t know my salad fork from a cake fork! I have always heard that what you do or do not do at a lunch interview can mean either getting the job or not.” Jill smiled. “Sarah, you are in luck! I took a one day seminar on dining etiquette this summer for that very reason! I was actually on my way here to see if you wanted to grab something to eat with me. Maybe I can show you some things I learned at the seminar that might help you.” Sarah reached out and hugged Jill. “Would you? That would be wonderful!” Sarah grabbed her jacket and her purse, and the two friends hurried out the door.

‣ What skill does Sarah lack? How does Sarah hope to correct this? ‣ How important is this skill to Sarah “landing” her dream job? Today’s New Etiquette

Emily Post (1872-1960), America’s best known author of etiquette rules, published her first book Etiquette in Society, in Business, in Politics, and at Home in 1922. Since its first publishing, it has been revised throughout the years to accommodate the changing times. It is currently in its 18th edition. An etiquette coach is one career path created based upon this very work. The etiquette coach guides students through the proper rules governing acceptable behavior of a particular society. Even though the times have changed, many of her rules for etiquette have not. Numerous pages of her books are dedicated to dining, and even more specifically to setting a formal table and creating a special dining experience for all of the participants. Sarah in the above scenario realizes that understanding how to maneuver a formal setting is also important to impressing a potential new boss during an interview in a formal dining atmosphere. Sarah knows how she conducts herself in this situation has enormous impact on her job opportunity, and she wants to make a great impression. Many colleges have now created career coach positions to help people market themselves effectively when searching for a job.

What is a Formal Table Setting?

A place setting is the way in which a table’s glassware, tableware, and flatware are placed on the table for eating and serving. Formal table settings are actually more common than most people think. Most people consider any place setting at a restaurant as a formal setting, but that is not always the case. While most restaurants do employ a uniform display of tableware, it does not necessarily mean it is formal. So what is a formal table setting?

• The meal must have at least three courses being served.

• The layout of tableware reflects an accepted standard.

• The setting can be anywhere from at home for dinner or holiday parties to a fine-dining restaurant, or even a wedding reception.

Who Uses Formal Table Settings?

There really is no set group of people who are regarded as using the premier users of a formal table setting; however, it is more commonly used in upscale restaurants. Formal settings are used by people who want to create a special, memorable atmosphere. In general, the meal is not only about the food served, but about the conversation and bonding that occurs during the various courses served. Formal settings are seen at holiday meals, wedding receptions, and political dinners to name a few dining situations. Those employed in the high end hotel and resort industry oftentimes offer an upscale dining environment for its guests. Most formerly trained chefs understand the layout of various table settings. Most culinary programs include this in its program of study. Even family and consumer science teachers are expected to to teach middle and high students how to create a table setting. In conjunction with a formal place setting is knowing how to employ table etiquette rules. These rules will be examined further in Chapter 4.

How Many Table Settings Are There?

The table setting varies depending on where a person is in the world, and it is also determined by the time of day the meal is served. Carefully note the differences in following table settings in the picture to the left. There are six table setting layouts that can be altered or adjusted as needed. The most formal of table settings is very symmetrical and exact. The one thing that always remains consistent is the placement of the tableware. Tableware includes all of the setting pieces from which a person eats or drinks food. A host who is serving a brunch may not serve coffee. In this case, the coffee tableware will be removed, but the other glassware will remain in its designated place above the knife and spoon on the right side of plate.

Components of the various settings are detailed below.

Breakfast Setting (approximately 24 inches of space needed): The plate is placed in the center, bread and butter plate is placed at the top left of plate, cereal bowl may be placed as needed at the top of the plate, fork is placed the direct left of plate, a knife and cereal spoon is placed the direct right of plate with the cutting edge of knife facing the plate, a napkin is folded to the left of fork, a drinking glass is placed directly above the spoon and knife, and a coffee/tea cup and saucer is placed to the right of the drinking glass.

Lunch Setting (approximately 24 inches of space needed): The plate is placed in the center, bread and butter plate is placed at the top left of plate (the butter knife is omitted unless it is a formal lunch), soup bowl or salad plate may be placed on top of the luncheon plate, a salad fork or soup spoon may be placed on the left side of the lunch fork on the left side of plate, the luncheon knife is placed on the right side of the plate, a drinking glass for water or a drinking glass for another beverage is placed above the knife.

Dinner Setting (approximately 24 inches of space needed): The dinner setting is similar to the lunch setting, but it does allow for a few extra tableware pieces. A second beverage glass, generally for water, is placed above the knife, the bread and butter plate is accompanied by the butter knife. A soup or salad plate is placed on top of the dinner plate.

European Setting (approximately 27 inches of space needed) : Forks are placed tines down, spoons are placed bowls down, soup bowl is placed on top of salad plate and served first, the small plate beneath the bowl is for a fish course, the dinner plate is placed beneath these items, the salad plate is brought separately and served after the main course. The soup spoon is placed to the right of the knives, the fish knife is placed between the soup spoon and dinner knife. The fish for is placed to the right of the plate followed by the dinner fork in the middle with the salad fork closest to the plate as it is the last one used. The dessert spoon and fork are placed at the top of the plates, but may be brought out separately. Glassware is placed on the right side of the plate above the knife and includes white and red wine stemware, water glass, and beverage glass.

Formal Setting (approximately 30 inches of space needed): The formal setting is always set to accommodate a minimum of three courses. The setting must include a dinner plate placed in the center, bread and butter plate with accompanying knife placed on the left of the plate above the forks, three glassware pieces consisting of a water glass/goblet, red or white wine glass, and a third glass that will accommodate the host’s beverage choice, such as tea. A cup and saucer for coffee may be placed on the right side of plate beside the spoons. The dinner and salad forks are placed on the left side of the dinner plate with the dinner fork being closest to the plate. The dinner knife is set on the left side of the plate with the blade facing toward the plate. The soup spoon is placed next to the knife followed by the beverage spoon on the outside. The desert spoon and fork may be placed above the plate in alternating directions or the host may choose keep those from the setting until dessert is served. Depending on the meal being served, the formal table setting may also have a fish and/or oyster fork, fish knife, or cocktail fork.

Banquet or Brunch Setting (approximately 24 inches of space needed) : The brunch setting mimics the dinner setting with the addition of a cup and saucer for coffee and an additional beverage glass.

All of the tables settings, to include placement of utensils, are generally guided by the menu, so much of the tableware will vary accordingly. The host also may decide to use linens to cover the table (white is the most elegant of the color choices) or they may use placemats (placed at least one inch from the edge of the table). If linens are chosen, the host should make sure the table linen drop should be 12 to 18 inches. While the settings are spaced anywhere from 24-30 inches apart, all settings should be placed opposite of each other in order to promote conversation.

The Table Cloth

Depending on the occasion, the host may choose to use decorative placements rather than a table cloth. Many choose to do this for birthday parties. holidays, especially Thanksgiving and Christmas, and other small, but formal occasions; however, the table cloth is usually the most formal of decorative linens. Choosing the right table linens can be narrowed down to 5 design elements: dominance, visual weight, color, texture, and pattern. Dominance is the aspect of the room that sets the tone. Dominance is created by the colors, patterns, and textures chosen for the occasion. Visual weight is gauged by the size of the room. Large rooms prefer linens with large, compact patterns. Small rooms prefer lighter, airy patterns. Color is a tool that is responsible for the atmosphere of the guests. Linens range in various colors, but white is generally considered the most elegant of the colors. Formal dining generally uses white or off-white color versions. Informal dining uses a variety of colors. Texture refers to the finish of the tableware. Formal dining uses porcelain, crystal, silver which pairs well with a damask or tablecloth because of its sheen. Informal dining uses more coarse textures since the tableware is of the pottery, stoneware, and pewter flatware variety. The patterns of the linens can be small/subtle or large/bold. Formal dining regards small/subtle as the standard. Informal dining may go large/bold for effect.

Etiquette

Table manners vary from country to country, so it is important that you do some research if you plan to travel outside the United States. For the most part, American table manners have not changed much over the past few decades, with the exception of cell phone use.

While at the table:

• Unfold your napkin and place in your lap once seated.

• Never eat before the host signals for you to do so.

• Rest your knife and fork on your plate- not the table.

• Hold the knife and fork in the palms of your hands, forefinger on top, and thumb underneath.

• Forks are only turned over in order to eat peas.

• Cut food one piece at a time.

• The host always serves the person on the right first.

• Never tell the host you do not like a food (unless you are allergic).

• Make polite conversation with the guests, but never talk with a full mouth of food.

• Don’t slouch or place elbows on the table.

• Don’t stretch across the table.

• Don’t use bread to “mop” the plate or soak up juices.

• Don’t pick your teeth.

• Don’t use your cell phone at the table- keep it on silent. • Don’t drink too much alcohol.

After the dinner:

• Always thank the host.

• Send a thank you note.

Additional Etiquette

Salt and pepper: Always taste your food before you season it. This will ensure you will not over season your meal. If the salt and pepper are needed, you should always pass them together even if the person making the request only asked for one.

Tableware: Place heavy dishes on the table before passing. Do not try to hold them for a long amount of time while others are serving. Pitchers with handles are passed with the handle toward the receiver. Platters should be passed in a manner that allows the next receiver an opportunity to use the serving utensil while the other guest holds the platter.

Conclusion

Table setting styles vary a great deal. It is important that a person is able to identify the various settings so that the meal will be enjoyed with ease. Knowing the various styles helps a person quickly identify a formal setting from those that are informal. From choosing the proper table linen to knowing how to dine with proper etiquette, formal dining is an art form that takes proper knowledge to execute. A formal gathering makes a memorable experience for all of the guests.

Chapter 1 Review

Vocabulary Check

Directions: Write the letter that best matches each description.

1. setting is used when at least three courses are served

2. the setting pieces from which a person eats or drinks

3. a person who helps guide people who are looking for a job

4. the way a table is set for eating or serving food

5. a person who guides people in understanding social rules

6. relates to the size of the room

7. sets the mood of the occasion

8. these may be bold or subtle

9. the finish of the table linen

10. the main design element

Word List a. career coach d. place setting g. visual weight j. patterns b. etiquette coach e. tableware h. color c. formal table setting f. dominance i. texture

Reviewing Main Ideas

Directions: Write a brief statement that answers each question.

1. List three industries or professions that use formal table setting.

2. List the 6 various table settings.

3. Approximately how much space is needed for each of the 6 table settings?

4. Identify at least three common elements that all of table setting styles share.

5. What is the average drop of a linen table covering? What color is the most elegant?

6. How should diners be placed?

7. What are the 4 areas of dominance for linens?

Using Your Skills

1. Interview someone from a different culture. Ask the person to describe how meals are commonly served in his or her culture. Compare these answers with your own meal customs. Chapter 2 Identification

CHAPTER DETAILS

‣Informal versus Formal

‣Flatware identification

‣China identification

‣Glassware identification

CHAPTER OBJECTIVES

After completing this chapter, you should be able to:

‣ Distinguish among a casual, informal, and formal setting.

‣ Identify flatware for formal dining.

‣ Identify china for formal dining.

‣ Identify glassware for formal dining.

Terms to Know

Informal Dinnerware Place Setting Tableware

Formal Flatware Serveware Tumbler

Cover Glassware Suite

Cutlery Holloware Table Service Scenario: Jill Teaches Sarah Tableware Sarah sat and looked at the all of the tableware Jill had placed before her. She shook her head, “Wow! I never knew there were so many pieces of forks and spoons to use for each meal!”

Jill smiled. “Well, each of the utensils have a unique purpose for each course! It is simple to remember which to use first. Always begin with the outside utensils for the first course. Once you finish that course, you move to the next utensil.”

“Is there an easy way to remember everything?” asked Sarah with a sigh.

Jill laughed. “I use the acronym FORKS to remember which to use first. “F” stands for “forks”and “O” represents the shape of the plate, “K” stands for “knives” and “S” stands for “spoons”! You always work from the outside utensil to the one closest to the plate.”

“Ummm, Jill, you forgot the “R”!” said Sarah looking confused.

“The “R”? Well, I was hoping you would not notice that. There is not anything for the “R”, except for you to “remember” what the other letters symbolize!”

Both girls laughed. Sarah grabbed a piece of bread from the plate. “This is the bread and butter plate. Always butter your bread one piece at a time. And NEVER use it to mop up your plate.” Next, she picked up the water glass. “You will have a glass of water, and probably another glass of a beverage of your choice on the table. Since it is a lunch interview, you should choose something non-alcoholic to drink.”

“What is the interviewer asks me to have a drink?” asked Jill.

“It is highly unlikely, but you should politely decline and opt for something else.” Sarah picked up the soup bowl that was on top of the dinner plate. “They always place either a soup bowl or salad plate on top of the dinner plate. Once you finish that course, the server will take that dish away. “

Jill looked a little more confident. “I feel so much better about all of this! I can’t thank you enough for helping me!”

Sarah’s eyes grew large with delight as she grabbed the small plate accompanied by two small utensils at the top of her plate. “These are the most important dishes of all!” she exclaimed.

“What are those?” asked Jill. Sarah smiled mischievously. “These are for dessert!” Informal versus Formal

Before you learn the pieces associated with formal dining, you need to know the difference between an informal setting and a formal setting. An informal setting is used for up to 3 courses. It has minimal tableware that is set on the table all at one time. All of the glasses are set to the right of the dinner plate above the knife and spoon. The left side of the plate is used for the salad fork and dinner fork. The dinner fork is closest to the plate. The right side of the plate is reserved for the knife and spoon.

In a formal setting, at least 3 courses must be served. The tableware is more plentiful. The glasses are still set above the knife and spoons, but will include a minimum of one wine glass. If the occasion calls for champagne or sherry, the proper glassware will be placed for those. The flatware is set the same as in the informal setting, but may include a soup spoon which is placed on the right side of the plate as the outermost spoon. A fish fork or fish knife or oyster fork may accompany formal meals as well. There are various specialized formal flatware that may be used, but these are the most common. If more utensil are needed, they should accompany the course with which it will be used. No more than 4 utensil should appear on either side of the plate at one time.

Remember, all knife blades must be facing the plate no matter if the dinner is formal or informal.

The Table Setting

The following terms denote categories of table setting pieces. Not all of these areas will be a part of the individual settings from which guests are served, but all are a part of the dinner as a whole. It is important to be able to distinguish one group from the other. Cover: This is the area that is provided to each diner. It ranges from 24-30 inches of space depending on what type of place setting is needed. Formal settings require larger covers.

Cutlery: Any utensil that has a sharp edge used for cutting.

Dinnerware: This includes all of the plates, bowls, cups, and saucers.

Flatware: Consists of utensils used for eating food. These items lie flat on the table.

Glassware: These are non-stemmed drinking glasses that consist of tumblers and bar glasses. Also included are glass plates, cups, and bowls.

Hollowware: Items used for serving that have hollow centers, such as water pitches or gravy servers, are considered hollowware.

Place Setting: The space provided for the placement of dinnerware, glassware, and flatware is referred to as the place setting.

Serveware: Dishes used for serving food are called serveware. These include platters, trays, and/or bowls.

Stemware: Pieces of glassware that have a stem that is used to hold the drinking vessel in order to keep the warmth of the hand from warming the drink. Champagne flutes and wine glasses are examples of stemware.

Suite: A suite is matching dinnerware, flatware, stemware. Usually, a suite has a design printed or engraved on it.

Table Service: Table service includes the dinnerware, flatware, glassware, and linens.

Tableware: This is another word for dinnerware, flatware, and glassware. It includes the pieces from which food or drink are taken.

Tumbler: A non-stemmed glass with a flat base is also referred to as a tumbler. Flatware at the Formal Table

Flatware is traditionally made of stainless steel so that it will not rust. When it comes to flatware and the pieces available, there is a plethora from which to choose. From children sized spoons and forks to ice cream forks and strawberry forks and grapefruit spoons, a person choose just about a piece of flatware to serve any food situation. Formal dining keeps the choices fairly simple and straightforward.

The formal table should include utensils that will serve the purpose of the course being served. For example, if soup is the first course, the soup spoon should be placed on the right side of the plate beside the knife. The following pieces are recommended for a standard formal dinner: dinner fork, salad fork, dinner knife, soup spoon, beverage spoon.

If dessert is being served, the dessert fork and spoon may be placed above the dinner plate. Some dinner hosts may choose to withhold the dinner fork and spoon and dessert plate until all of the main dinner courses are served. In this case the flatware will accompany the dessert when it is served.

European/continental place settings also include a fish fork and fish knife.

Salad Fork

Dinner Fork

Dinner Knife

Soup Spoon

Beverage Spoon

Dessert Spoon &

Fork China

When having a formal dinner it is appropriate to use china made of porcelain rather than stoneware or pottery. Fine china made of porcelain is light and elegant. Some people elect to have china with beautiful patterns and designs on them while others prefer plain, white china. Regardless of the pattern, the formal place setting requires certain pieces. The dinner plate, salad plate, bread plate, dessert plate, soup bowl, and cup and saucer are the pieces selected by most dinner hosts.

Note the layout of the china in the picture below.

Cup & Saucer

Bread Plate

Soup Bowl

Salad Plate

Dinner Plate

Glassware

Glassware includes the devices used for drinking. Tumblers, or non stemmed glassware, are reserved for cold beverages, such as water, tea or even soda. In a formal setting, one tumbler is needed for water and the second tumbler is needed for an alternate beverage. Also at the formal setting, one will find stemware. Stemware, referred to as glasses with a long, thin stem with which to hold the glass, are reserved for wine and located at the top most right of the setting. Most formal settings include at least one wine, generally white wine. Some formal meals serve a white wine to pair with one course and a red wine to pair with another course. If there will be a celebratory speech, like at a wedding reception, champagne flutes are added to the setting. An after dinner aperitif of sherry may also be served, so room for a sherry glass is also made. Finally, a cup and saucer for warm drinks, such as coffee, is placed above the spoons and knife.

Conclusion

The picture below is that of a European setting. What is different about this setting? The order of the flatware and lack of a cup and saucer are two things that are easily recognizable as different. Maybe the additional flatware on the right side of the plate? Once various settings are made prominent, it becomes easier to distinguish all of the differences. Ultimately, the final selection of tableware is left to the host, but proper identification of items in a place setting is crucial to setting the table correctly. Knowing which items are needed for informal and formal settings is important. Not all items used for formal dining are needed for informal dining. Fewer tableware items are used for an informal meal. Chapter 2 Review

Vocabulary Check

Directions: Write the letter that best matches each description.

1. dinnerware, glassware, flatware, and linens

2. plates, bowls, cups, and saucers

3. bar glasses, cups, saucers, and plates

4. matching tableware

5. non-stemmed drinking glass

6. setting that uses a minimal amount of tableware

7. the space given to each diner on which tableware is placed

8. tableware with a hollow center

9. the actual setting of tableware that goes with each cover

10. utensils with a cutting edge

11. term that applies to all dinnerware, flatware, and glassware

12. used to serve food

13. setting that uses a variety and/or maximum amount of tableware pieces

14. lies flat on the table and may have a design

15. champagne flutes and wine glasses

Word List a. informal e. dinnerware i. place setting m. table service b. formal f. flatware j. serveware n. tableware c. cover g. glassware k. stemware o. tumbler d. cutlery h. hollowware l. suite Reviewing Main Ideas

Directions: Write a brief statement to answer each question.

1. How many courses is an informal meal? A formal meal?

2. Describe the arrangement of the tableware of an informal table setting.

3. Describe the arrangement of the tableware of a formal table setting.

4. What type of dining always uses a fish fork and knife in its place setting?

5. What material is used to make flatware?

6. How much space is required per setting?

7. What is most fine china made of?

8. Name at least 5 pieces of china used in a formal setting.

9. List at least 4 examples of stemware.

10. What is the minimum number tumblers that should be placed at a formal setting?

Using Your Skills

1. Sketch a diagram of an informal and a formal table setting for four guests. Make sure you indicate if you are using table linens or a placemat and describe what it looks like. Describe the tableware you plan to use. Will it include a design? You will label each piece of tableware making sure that you label flatware. The flatware chosen for the formal diagram should indicate the course to be served. Chapter 3 Setting the Table

Chapter Details

‣Choosing the formal occasion

‣Setting a formal table

‣Reviewing key objectives

Chapter Objectives

After completing this chapter, you should be able to:

‣ Identify the need for a formal setting.

‣ Decide what tableware will be used.

‣ Set the formal table setting.

Terms to Know REVIEW

Career Coach Dominance Hollowware Suite Visual Weight

Color Etiquette Coach Informal Tableware

Cover Flatware Patterns Table Service

Cutlery Formal Table Place Setting Texture Setting Dinnerware Glassware Serveware Tumbler Scenario 3: Sarah’s Formal Party

Jill picked up her cell phone and decided to give Sarah a call to see how her interview went.

“Hello?” asked Sarah.

“Hi, Sarah! It’s Jill. I wanted to call to see how your interview went.”

Sarah let out a cheerful laugh. “I got the job! I could not have done it without you- thank you so much!”

“Well, were you able to distinguish what fork went with which course?” asked Jill.

“ I sure did! Mr. Williams said he was not only impressed with my architectural work, but he could not believe how well I maneuvered the meal. He said most young people have a difficult time deciding which fork to use with what course and that he liked a person who took the time to pay attention to small details, like passing the salt and pepper together!”

“That is wonderful Sarah! So when do you start?” asked Jill.

“ I begin next month. I have decided to throw a little formal party to celebrate my new job, and you are the first guest on my list! Now that I know what a formal setting looks like, I am going to create one of my own- are you coming?”

Jill replied, “Of course! I can’t wait! Just let me know when and where. I now have a reason to go buy that little red cocktail dress I saw at Saks.”

“ Keep an eye on your mailbox! I am mailing invites this week!” said Sarah.

“You got it! Talk to you later!”

“See ya! Goodbye!”

‣ How did Jill’s exposure to formal table setting affect other areas of her life?

‣ How did Sarah’s exposure to learning how to set a formal table affect other areas of her life? Choosing the Occasion

Many people decide to use formal settings as a way to make occasions special and meaningful. Formal settings, while seen mainly at upscale restaurants and formal receptions, as mentioned in chapter 1, may also occur at the home of the host. Any occasion, birthday party, congratulatory party, wedding anniversary, or holiday meal can be made into a formal occasion. Once the host has an idea about the courses to be served, a better idea about the tableware needed will be answered. Remember, at least three courses must be served for a meal to be considered for a formal setting. Once the menu for the occasion begins taking shape, the host must decide what formal china, flatware, glassware, and tablecloth/linen will be used.

In addition to the place setting, a host may choose to add a centerpiece to the table for a touch of elegance. A centerpiece is any object that acts as a focal point. Most centerpieces are floral arrangements, but these may vary to items such as a stack of wrapped boxes for a Christmas themed setting or a grouping of balloons for a formal birthday party.

Action Plan

Use the checklist below as a guide for the formal place setting requirements.

Sarah’s New Job Celebration Number of 6 Guests Meal Course 1: Soup Course 2: Course 3: Course 4: Courses Salad Grilled steak with Strawberry Shortcake potatoes au gratin with Vanilla Ice Cream

Serveware Serving Bowl Serving Bowl for Needed for Soup Salad Flatware Soup Spoon Salad Fork Dinner Fork, Dinner Dessert Fork and Spoon Knife

Glassware Tumblers for Wine Glass- White Wine Glass- Red Wine Champagne Flute Water andTea Wine (After Dinner Toast)

China Soup Bowl Salad Plate Dinner Plate Dessert Plate

Table White Setting Placemats Cover Centerpiece Hydrangeas in a low profile vase Setting the Table

Setting the table should begin with making sure the table is clean of any debris, oil, or markings that would distract. If the table being used has an undesirable surface, the host may decide to cover it with a tablecloth rather than use placemats. At this time, if a centerpiece will be used, it is best to go ahead and place it so that reaching across delicate china will not take place. It is best not to risk damaging the china by placing the centerpiece last.

Once the table has been properly cleaned and the centerpiece placed, the tablecloth or placemats need to be set. Make sure each guest has at least 24-30 inches of space. Measuring should begin in the middle of the setting out- covering a span from elbow to elbow. Next, the dinner plates should be set. The plate should be placed at least one inch from the edge of the table. The dinner plate serves as the center of the setting. The salad plate should be placed on top of the dinner plate. If soup is being served, place the soup bowl on top of the salad plate. Now that the central china has been placed, the host should focus next on placing the flatware.

The flatware should be arranged working from the dinner plate out. Place the dinner knife on the right side of the plate approximately an inch from the plate. The dinner knife blade should face the plate. On the left side of the plate, place the dinner fork approximately one inch from the edge of the plate. Going back to the right side of the plate, place the beverage/ teaspoon. At this pint all spacing should be approximately and inch. The salad fork will be placed to the left of dinner fork. To finish out the rotation, the soup spoon will be placed to the right of the beverage spoon. A Formal Setting Once the flatware has been set, the host can use its placement to help guide positioning of the glassware. The water and tea tumblers will be placed directly above the dinner knife and beverage spoon. The wine glasses will be placed at an angle above the water and and tea. Give the wine glasses equal spacing.

The final pieces of china and flatware will now be placed. The bread and butter plate is placed above the salad and dinner forks at a slight angle. (See Picture) The butter knife is placed on top of the bread plate. If dessert will be served, the host may place the dessert spoon and fork above the dinner plate. The handles should be placed on the outside facing opposite directions. The dessert plate is brought to the table when dessert is served. The cup and saucer may be placed on the table prior to use, or brought to the table with dessert.

Conclusion

Setting a formal table is a unique experience. It involves creating a beautiful environment using the best flatware, glassware, and china to be enjoyed in fellowship with friends and family. The formal setting allows guests to be served more than one course in one sitting. By setting a formal table, the guests are not hassled by having to locate and carry his or her own plates while serving themselves. With all of the required items needed for the meal readily available on the table, the guests can dine with ease and enjoy the company of one another.

A formal setting should not be viewed as stuffy or uninviting, but rather an opportunity to make memories eating great food, enjoying good company, and using beautiful tableware and centerpieces. Chapter 3 Review Vocabulary Check

Directions: Write the letter that best matches each description. Word List

1. dinnerware, glassware, flatware, and linens A. Career Coach

2. plates, bowls, cups, and saucers B. Color

3. bar glasses, cups, saucers, and plates C. Cover

4. matching tableware D. Cutlery 5. non-stemmed drinking glass E. Dinnerware 6. setting that uses a minimal amount of tableware F. Dominance 7. the space given to each diner on which tableware is placed G. Etiquette Coach 8. tableware with a hollow center H. Flatware 9. the actual setting of tableware that goes with each cover

10. utensils with a cutting edge I. Formal Table Setting

11. term that applies to all dinnerware, flatware, and glassware J. Glassware

12. used to serve food K. Hollowware

13. lies flat on the table and may have a design L. Informal champagne flutes and wine glasses 14. M. Patterns 15. setting is used when at least three courses are served N. Place Setting 16. the setting prices from which a person eats or drinks food O. Serveware 17. a person who helps guide people who are looking for a job P. Stemware 18. a person who guides people in understanding social rules Q. Suite 19. relates to the size of the room

20. sets the mood of the occasion R. Tableware

21. these may be bold or subtle S. Table Service

22. the finish of the table linen T. Texture

23. the main design element U. Tumbler 24. all of the flatware, china and glassware Reviewing Main Ideas

Directions: Write a brief statement to answer each question.

1. Where should one start when measuring the distance between place settings?

2. When should the centerpiece be placed on the table?

3. What should be done to the table prior to placing the setting?

4. What determines the tableware?

5. Where should the dessert plate be placed?

6. Where should the bread and butter plate be placed?

7. Where are the wine glasses placed?

8. In what order should the flatware be placed?

9. Using the diagram, where should a place card be set? Are there other card placement options that you have seen?

10. Why should a formal setting not be thought of as “stuffy” or “uninviting”?

Using Your Skills

1. Describe how you would prepare the formal table for a couple’s 50th wedding anniversary. Will you use decorations? Centerpiece? What type of food will be served? How many courses? Do you plan to have wine? How do you plan to seat the guests? Describe the tableware you would use. Will your china have a pattern or be plain? Share your setting idea with the class. Chapter 4 References

Basic essentials of dinner table etiquette. (2015, October 12). Retrieved from http://www.gourmet-food-revolution.com/dinner-table-etiquette.html

Basic rules of table manners. (2015, October 12). Retrieved from http://debretts.com/british-etiquette/food-drink/table-manners/basic-rules-table-manners

General table setting guidelines. (2015, October 7) Retrieved from http://www.etiquettescholar.com/dining_etiquette/table_setting.html

Passing etiquette. (2015, October 11).Retrieved from http://www.etiquettescholar.com/ dining_etiquette/table_manners_3.html

Table setting guide. (2015, October 12). Retrieved from http://www.etiquettescholar.com/ dining_etiquette/table_setting/table_linens/tablecloth.html

Table setting terms. (2015, October 12). Retrieved from http://www.etiquettescholar.com/ dining_etiquette/table_setting/table_setting_terms.html

Top ten table manners. (2015, October 11) Retrieved from http://www.emilypost.com/advice/ top-ten-table-manners

What is the difference between a formal and an informal table setting? (2015, October 12). Retrieved from http://homeguides.sfgate.com/difference-between-formal-informal- table-setting-103497.html

Photo Credits

Chapter 1 [Untitled restaurant picture]. Retrieved October 11, 2015 from dreamstime.com [Untitled formal lunch table]. Retrieved October 11, 2015 from housebeautiful.com [Untitled formal dinner party]. Retrieved November 10, 2015 from i.telegraph.co.uk [Untitled friends eating lunch]. Retrieved October 12, 2015 from pinterest.com [Untitled diagram formal table settings]. Retrieved October 11, 2015 from remodelista.com [Untitled formal table in linen]. Retrieved November 10, 2015 from Schweitzerlinen.com [Untitled rustic formal setting]. Retrieved November 10, 2015 from Styleathome.com

Chapter 2 [Untitled labeled setting]. Retrieved October 22, 2015 from Brendasgiftbaskets.com [Untitled historical flatware]. Retrieved November 9, 2015 from Edensterling.com [Untitled European setting diagram]. Retrieved November 9 from ep.ying.com [Untitled formal dining label]. Retrieved November 9, 2015 from eventfulprojects.com.au

[Untitled formal setting at end of chapter]. Retrieved November 9, 2015 from homeishere. furniturerow.com [Untitled champagne toast]. Retrieved November 10, 2015 from Oncewed.com [Untitled wedgwood china set]. Retrieved November 9, 2015 from pinterest.com [Untitled fish fork and knife]. Retrieved November 9, 2015 from silverfromitaly.com [Untitled set of basic flatware]. Retrieved November 9, 2015 from wayfair.com [Untitled chocolate dessert on a plate]. Retrieved November 9, 2015 from wellpict.com [Untitled wine glass chart]. Retrieved November 9, 2015 from winefolly.com

Chapter 3 [Untitled formal setting diagram]. Retrieved November 10, 2015 from Coolinfographics.com [Untitled formal setting with fireplace]. Retrieved November 10, 2015 from dbadocket.org [Untitled woman on the phone]. Retrieved November 10, 2015 from panicfreeme.com [Untitled table with dimensions]. Retrieved October 11, 2015 from restaurantinteriors.com [Untitled close up of plate and wine glasses]. Retrieved October 10, 2015 from whereto fin.com