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Centered at the place setting, it is the main plate for the meal.

Placed on top of the dinner plate if the salad is served first, or to the left above the forks if served after the entrée.

Placed on top of the dinner plate when soup is served as the first course.

Positioned to the top left of the dinner plate and above the forks

These are positioned horizontally above the dinner plate; the spoon above the fork with the handle to the right.

Positioned to the top right of the dinner plate, usually more than one glass is arranged in a diagonal or square formation.

Placed directly above the knives or to the top right.

Placed to the left of the dinner plate if a fish course is served; it is smaller than the dinner fork.

Placed to the left of the dinner plate, the main fork used during the main course.

Placed to the left of the dinner plate if the salad is to be eaten with the entrée, or to the left of the dinner fork if salad is served first.

Positioned to the right of the dinner plate and is round with a shorter handle compared to standard spoons.

Placed to the right of the dinner plate and is the main knife for the meal.

Placed to the right of the dinner plate if a fish course is served; it has a unique shape suited for fish entrées.

Placed above the plate or to the right of the soup spoon and used for stirring tea or coffee.

Placed diagonally on the bread plate, blade facing down and handle to the right.

Placed to the left of the forks or on the dinner plate, it should be unfolded and placed on the lap.

An ornamental base for other plates during formal occasions, placed before guests arrive and removed before service.

Positioned to the right of the place setting, slightly above the spoons, the coffee cup handle facing to the right.

Placed at the top of the place setting above the dessert utensils if a seating arrangement is present.