Here are some quick overarching table-setting tips and guidelines I’ve run across.
- Space things evenly and line them up (bottoms of the vertical flatware all along the same line, for instance).
- All knife blades face towards the plate.
- Be consistent in your style. There are different types of settings (like North American versus European); stick to one.
- Use as few disposables as possible to increase class. Cloth napkins, real dishes. Have them match, and make sure they’re spotless.
- Napkins can go either to the left of the fork or on the charger (in less spacious settings). Under the fork is also an informal option.
- Big centerpieces might look pretty in isolation; on the table, they mean you can’t see the person across from you. Think smaller, or get creative on placement.
- Certain types of plates, bowls, and glassware can be chilled for serving things cold or heated for serving things warm. Adds a touch of luxury.
- Remember condiments; arrange attractively (try serving butter in balls, curls, or piped shapes).
- Remember lighting and music/atmosphere.
- Be mindful of plating/remember the protein should be closest to the diner.
- Check what’s in your butler’s book for any special considerations for those who will be dining.
4 thoughts on “Service Skill: Setting the Table”