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Table Setting Standards
20
Flashcards
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Dinner Fork
To the left of the dinner plate; used for the main course.
Salad Fork
To the left of the dinner fork; smaller than the dinner fork; used for salads.
Dessert Fork
Above the dinner plate, horizontal and handle to the right; used for dessert.
Dinner Knife
To the right of the dinner plate; sharp edge facing the plate; used to cut food during the main course.
Salad Knife
To the right of the plate, used if salad is served with the main course.
Soup Spoon
To the right of the knives; used for soup or broths; round bowl.
Teaspoon
To the right of the soup spoon; used for tea or coffee.
Dessert Spoon
Above the dinner plate, horizontal and handle to the left; used for dessert.
Butter Knife
On the bread plate, to the top left of the dinner plate; used for spreading butter.
Bread Plate
To the top left of the dinner plate; used for holding bread and butter.
Dinner Plate
Center of the place setting; used for main course.
Salad Plate
On top of the dinner plate or to the left; used at the beginning of the meal for salads.
Charger Plate
Under the dinner plate; ornamental; not for food; removed before serving main course.
Wine Glass (Red)
To the top right of the dinner plate; larger bowl to allow wine to breathe.
Wine Glass (White)
To the top right of the dinner plate, slightly to the left of red wine glass; smaller than red wine glass.
Water Glass
To the top right of the dinner plate, above the knives; most used glass.
Champagne Flute
Behind the wine glasses, used for sparkling wines and toasts.
Coffee Cup and Saucer
To the right of the place setting, above the spoons; used for serving coffee.
Napkin
Placed on the dinner plate or to the left of the forks.
Fish Fork
To the left of the dinner plate; narrower and may have a special notch; used for seafood courses.
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