Table setting is a decoration of a table, dishes. It is used both for celebrations and hostesses for a family lunch or dinner. We will try to figure out what types of serving are, what are the basic rules for arranging a festive table. And also find out if there are special rules for folding devices.
Terminology
Serving is a term that is used to refer to a number of processes that occur when eating. For example, decoration of dishes. It is used to give dishes an outwardly interesting appearance - this is the serving of dishes. There is also a table setting or wine list. This takes into account that the supply of different varieties of wines should be made to certain dishes. Serving can be standard or festive. The latter helps to give the meal an appropriate mood.
Festive table setting - how is it?
Of course, one of the most important table settings is the festive. There are several general rules that must be observed regardless of the occasion of the celebration, as well as the number of people for whom the table is set.
First of all, for a gala dinner, the table is covered with a clean tablecloth. In most cases, it is better to give preference to the white color of the fabric. For each guest, a separate large serving plate has been prepared, which, one might say, serves as a stand. It is on this large plate that snacks are exhibited, then first courses and second courses.
The hostess should also remember that there is a pie plate on the table in which bakery products are laid out. The patty plate is located to the left of the serving plate. A knife is placed on top of it, in case guests are offered sauces, jam or butter. In some cases, you can see a cup of water or mint on the table to wet your fingers.
In the center of the table, it is advisable to put a vase with flowers or a fruit basket. Also, when changing meals, a holiday cake is placed in the center of the table.
Cutlery
Of course, we must not forget about the required number of devices, which depends on the dishes served. Devices are laid out on the edges of the serving plate. And in the correct arrangement: all knives on the right, forks on the left.
If dessert is included in the menu, the device for the first dish (soup) is placed above the serving plate. If dessert is not expected, the spoon is moved to the first knife. Devices intended for first courses (according to the order of serving) are the most extreme. At the same time, the movement of the instruments occurs towards the serving plate.
According to modern serving rules, a set of cutlery should include a small snack fork and knife, which are served with cold and a limited portion of hot dishes. Larger cutlery is for first and second courses. Fish appliances include a fork with 3-4 teeth and a bone recess, as well as a knife in the form of a scapula. There is also a dessert set, which consists of a knife, fork and spoon.
Serving dishes
Serving of this type is called decoration of dishes for serving. For example, lettuce laid out through a certain mold on a plate can also be called serving this dish. Here are the most famous types of serving salads. Greek salad is most often decorated with plates of feta cheese and olives, as well as colored onion rings.
When salad is served, the ingredients are not mixed, but laid out in layers. In the photo, a serving of the classic Greek salad with an interesting presentation.
Olivier salad is served on the table dressed with parsley or Chinese cabbage. Various desserts for serving are also often decorated. To do this, use mint, powdered sugar or grated chocolate. When serving drinks, you can use mint, lemon wedges or various berries.
Serving hot meals can also be interesting. For example, restaurant chefs are advised to serve hot soups in a bowl made of bread. Baked meat with vegetables can be served in special clay pots, they allow the dish to stay hot longer. Various sauces can be applied to the meat in separate bowls for each guest.
Secret Signs
It is important not only to properly arrange the served dishes, plates and appliances, but also to be able to use the entire dining arsenal. For example, if a guest pauses, but wishes to continue tasting the dishes, etiquette rules with cutlery are advised to place the fork and knife with the handles on the table, and the tips on the plate, slightly turning them away from you.
If the guest wishes to leave the table for a short time without completing the meal, he needs to cross the devices on the plate so that the fork teeth are directed to the left and the knife tip to the right.
Having finished lunch, it is necessary to put the appliances parallel to each other. A tablespoon of soup is left in a bowl. It is important to note that the presence of half-eaten food does not have disrespect for the cook, so guests should not worry about this. Indeed, at the holidays a large number of dishes are served and you need to try all of them.