How Do I Set A Table?

Whether you want to make every day extraordinary or to create a beautiful meal for a special event, the guidelines below will teach you how to set a table.

If you’ve ever second guessed yourself when putting out the utensils or wondered where to position the stemware when setting the table, we’re here to help. Below are some guidelines to help you set a table, whether it be for everyday dining or for a special event.

You don't need to use all of the items described or to remember all of the details. Personalize your table with the pieces you love and feel free to come back to the Lifetime Brands web site if you need a quick refresher on table setting.

In General

• Allow for 24 to 30 inches for each place setting.
• Place settings should sit one inch from the edge of the table.
• All silverware is placed in the order of use: The first utensil to be used should be farthest from the plate.
• Knives are placed at the right of the plate, with the knife's cutting edge facing the plate. However, the butter spreader should be placed diagonally on the bread plate, with the blade's edge toward the dinner fork.
• Spoons are placed at the right of the plate and at the right of the knives.
• Forks are placed at the left of the plate, in order of use.
• If salad will be served with the main course, or if the salad fork will be used as a dessert fork, it is placed at the right of the dinner fork, next to the plate.
• The dessert fork and spoon can also be placed above the plate (this is European-style). The spoon, with its handle to the right, goes above the fork. The fork's handle points to the left.

Casual Dinners

• The bread and butter plate is optional at an informal dinner. If you plan to use a bread and butter plate, place it at the upper left of the dinner plate; lay the butter spreader horizontally across the plate, with the blade facing the plate.
• The knife is set at the immediate right of the dinner plate, with blades facing the plate. A soup spoon, if needed, is set at the right of all knives.
• Forks are placed at the left of the dinner plate in the order of their use, starting from the outside and moving toward the plate.
• Dessert spoons and forks can be brought to the table with the dessert plates.
• Water glasses should be set just above the knife.
• The wine glass is placed slightly at the right of the water glass.
• A cup and a saucer can be brought to the table along with the teaspoon with dessert. Place a folded napkin at the left of your forks.

Formal Dinners

• At formal dinner parties, a charger can be used at each guest's place and then removed from the table with the first-course plates. If you're not using a charger, then set dinner plates at each place.
• If salad will be served as the first course, place the salad plate on top of the dinner plate. If space allows, the salad plate can be arranged at the left of the forks.
• Knives are set at the immediate right of the dinner plate, with blades facing the plate. The soup spoon, if needed, sits at the right of all knives.
• Forks are placed at the left of the dinner plate in the order of use, from the outside in toward the plate. The only exception to "forks on the left" is when you need an oyster or a shellfish fork. The oyster fork is placed at the right side of the dinner plate, to the right of the knives.
• If the salad is served after the entrée (European-style), place the salad fork at the right of the place fork, next to the plate.
• If you are setting a salad knife, place it at the right of the plate, to correspond with the placement of the salad fork.
• Dessert spoons and forks can be placed horizontally above the dinner plate or brought to the table with the dessert plates.
• Water glasses should be set just above the knife.
• The wine glass, red or white, is placed slightly at the right of the water glass.
• When using both red and white wine glasses, place each (red, then white) at the right of the water glass.
• Place a champagne flute behind the other two wine glasses, thus forming a triangle.
• A cup and a saucer are not part of a formal place setting. They should be brought to the table along with the teaspoon and the dessert plate.
• Do not forget about your napkin. Arrange a folded napkin in the center of the top plate. If the soup bowl is set on the top plate, then place the folded napkin to the left of the forks.

Buffets

A lot of people serve meals buffet-style, below are some guidelines for setting up the buffet.

• When using a round table, mirror the assortment on each half of the table and place the courses in the same order, so guests keep moving clockwise to the left.
• Another popular approach is called "the three-sided buffet." For this approach, set a rectangular table against a wall. Traffic should flow in one direction through the buffet, allowing you to use just one dish for each assortment.
• Whichever option you choose, arrange the meal in the following order:
  • Dinner plates, stacked with a maximum of 12 plates per stack
  • Hot main course, preferably in a chafing dish
  • Second entrée (optional)
  • Vegetable
  • Salad
  • Relish tray, olives or nuts (optional)
  • Breads
  • Flatware
  • Napkins (napkins can also be stacked between the plates or wrapped around the flatware.)
• Beverages and glassware should be placed on a separate table along with coffee and dessert service so guests can help themselves.