The correct layout is one of those pieces together of knowledge that everyone should have, and asks everyone, but often leads to confusion. It 'easy enough to properly set a table for a formal dinner, if you just remember the simple rules.
First of all, you always from the outside in with cutlery when eating a job. This means that the fork on the outside of first use, then the next, and then the last. This is because usually there are three forks, one foreach course. If you think about it then the layout is fairly simple to remember: salad fork, fork, dessert fork and then. Just what every course has to think.
On the other hand, there are usually only a knife to the meal. The knife should be at dinner in the right side of the plate, while the forks were created as previously indicated on the left side. On the right side of the knife is a teaspoon, then a soup spoon. The spoon can be omitted if it is necessary to helpeat with the main course.
If you establish a better balance on the board, unless you want a spoon, then place the fork and spoon horizontally above the dessert plate with a fork nearest the plate. The only remaining piece of cutlery, which are necessary for the meal is a butter knife for bread. If you need this, then it will take on the flat bread. This is at the top left of the layout are basically on the forks.
If youthey are, what different drinks during the meal, then put the cup of water in the upper right of the plate, then a glass of red wine (the big glass of wine) on the right followed by a glass of white wine slightly small. The variety of glasses is usually only part of a very formal, however, and is just as easy when hosting guests for the glass with a fresh supply each course, if you have enough. Napkins should be placed on the left side of the fork and everything should be fedlooking to be compensated for: the two are the final touch to each place.
To be sure to set the layout to the right each time you make sure you plan ahead. Work through the entire range of cutlery that guests must be over the meal, and perhaps hold a trial to test this. Then out of each piece and place them as described above, with the cutlery you use the first on the extreme sides of the plates, and each additional piece in one placein
