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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 T a ble Setting Made Simple text is created for use with the student booklet The Art of Formal T a ble 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 Etiquette Coach
Place Setting Tableware
Visual Weight Color
Patterns

  • Dominance
  • Texture

Formal Table

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 the setting pieces from which a person eats or drinks a person who helps guide people who are looking for a job the way a table is set for eating or serving food
2. 3. 4.

  • 5.
  • a person who guides people in understanding social rules

6. relates to the size of the room sets the mood of the occasion these may be bold or subtle the finish of the table linen the main design element
7. 8. 9. 10.

Word List

a. career coach b. etiquette coach d. place setting e. tableware g. visual weight h. color j. patterns

  • c. formal table setting f. dominance
  • i. texture

Reviewing Main Ideas

Directions: Write a brief statement that answers each question.

List three industries or professions that use formal table setting. List the 6 various table settings.

1. 2. 3. 4.

Approximately how much space is needed for each of the 6 table settings? 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?
How should diners be placed? What are the 4 areas of dominance for linens?

Using Your Skills

6. 7.

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 Formal Cover
Dinnerware Flatware
Place Setting Serveware Suite
Tableware Tumbler
Glassware

  • Holloware
  • Cutlery
  • 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.

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  • Place Setting Quick Reference Guide

    Place Setting Quick Reference Guide

    Place Setting Quick Reference Guide Place Setting Guidelines: In 4-H Foods Lab Project competitions, food should be displayed on a serving platter, tray, dish, bowl, basket, or other suitable container. Participants should display one place setting appropriate for the planned menu, including the prepared dish. The place setting should include the appropriate plate, flatware, napkin, glass or cup. The menu card and recipe should also be included on your display table. Tablecloths, placemats, and centerpieces may be used, but are not required. However, plastic or paper plates, cups, and cutlery may be used if appropriate for the food prepared. Setting Your Table: When setting your table, only display utensils necessary for the planned menu. Follow these guidelines: Fork to the left of the plate, tines (points) up If a salad fork is used, place to the left of the dinner fork. If a salad plate is used, in an informal setting, place just above the tip of the fork. In a formal setting, the salad plate would be placed to the left of the napkin/fork. Plate is always in the center Knife to the right of the plate, cutting edge toward the plate Spoon to the right of the knife If a soup spoon is needed, it is placed to the right of the spoon. If a soup bowl is needed, it may be placed on the dinner plate. The flatware and plate should be one inch from the edge of the table. Cup or glass above knife and spoon. A mug, if used, is placed to the top right of the drinking glass or cup.
  • Creative Cooking

    Creative Cooking

    1 Course Title: Creative Cooking Schools to Offer Course: Carlin, Elko, Jackpot, Owyhee, Spring Creek, Wells, West Wendover Grade Level: Grades 11 and 12 Prerequisite: Foods I or Foods II District Textbook Adoption: Culinary Essentials Publisher: Glencoe/McGraw Hill Student ISBN: 0-07-869070-6 Student Lab Manual ISBN: 0-07-869082-X TE ISBN: 0-07-869073-0 TE Lab Manual ISBN: 0-07-869072-2 COURSE DESCRIPTION: Creative Cooking is a semester course offered to students with a prerequisite of either Foods I or Foods II, or with the approval of the instructor. Emphasis is placed on the following: nutritional food choices, meal planning, nutrients found in food, recommended daily dietary allowances, consumer purchasing, nutritional labeling, impulse buying, winning at the grocery game, convenience foods, unit pricing, table setting and manners, time work plans, abbreviations and measurements, food and fitness and lab management. Food preparation units will include, appetizers, microwaved foods, cookies and candy, breads, foreign foods and regional foods. I. DAILY FOOD CHOICES 1. Meal planning on a daily basis – Examine the nutrients, their functions and food sources. Performance Standard 2.2.1 Investigate effects of nutritional intake on health, appearance, job performance, and personal life. Performance Standard 2.2.2. 2. Kilocalories – Interpret and apply nutritional information utilizing technology. Performance Standard 2.2.5. 3. Daily Food Requirements – Apply the Dietary Guidelines for Americans to personal life. Performance Standard 2.2.3 4. Using the Food Pyramid – Apply the food guide pyramid to meet nutritional needs of individuals and families. Performance Standard 2.2.4 II.
  • Table Setting Guidelines

    Table Setting Guidelines

    1 Table Setting Guidelines 999-06 4 ‐H Youth Development An attractively set table is almost as important to a great meal as the food. The way the table is set can influence how people feed about the meal by adding to the appeal of the food being served. Even a well-cooked meal is made more appetizing when it is served in an attractive setting. When planning your table setting, be creative; let your personality shine through! You don’t have to go out and buy new things. Use what you have at home or borrow from friends and family. Just remember that you must be able to eat safely from all tableware. Plan ahead. Plan your place setting and practice at home. Consider taking a photo of the setting or draw a sketch to help you reassemble it at the fair. Terminology Appointments: all items used to set the table (i.e. tablecloth, placemat, napkin, dinnerware, glassware, flatware, and centerpiece) Cover: the space allotted for one person. Dinnerware: plates, bowls, and other dishes Flatware: knives, forks, and spoons Glassware: drinking glasses Place setting: the arrangement of the tableware for a single meal. Each setting should fit within a standard 24” wide x 15” deep space. Tableware: the dishes, flatware and glassware used in setting a table The Menu Before you plan your menu, there are three questions to ask yourself: 1. What meal do I want to serve? (i.e. breakfast, lunch, dinner, after-school snack) 2. Am I planning for a special occasion? (i.e. birthday, Mother’s Day, Valentine’s Day) 3.