How to use and understand place setting

Many people have trouble accepting invitations to meals with refined people or fancy restaurants because of their lack of experience with the amount of coverage put on the table, this article will help you read the cutlery and understand when each is used, but want to understand how to use them with your hands you should found more information.

A seat at the table is divided into parts: to the right you'll find one or two knives, and you start taking the farthest to the plate, placed with the blade toward the plate, if you find a strange knife-shaped is for fish. The same side you will find the spoon that is used for broth or soup. You can find the napkin to the left or on the same plate; if the napkin is made of fabric, extend it and place it on your leg, use it normally and not feel bad about wiping with a cloth, for it serves; each time you use it, re-extend into your legs, bent it so that the dirty part remains into the folds and do not get dirty.

On the left you will find the fork, used first the furthest from the plate (from left to center), the first is for salads, the second for first dishes and third for meat. In the center, in front of the plate, there are dessert cutlery, take care: do not use these cutleries for food or the other cutleries beside for dessert, you should not mix them; you can find a small spoon or a fork, a spoon is for semi-solid or liquid dessert like pudding and ice cream, fork is for solid dessert as cakes and chopped fruit.

The cups... oh the cups!, is where I most suffered. The cups are placed in front or slightly to the right, regularly there are 5 cups: the largest is for the water ... and only for water!, is the only one that can be replaced by a regular glass; if you are used to drink flavored water or soda, as they do in America, you use this big glass, but you should drink only natural or mineral water because serve a drink colored in a cup is not refined, it doesn’t have a good aspect, and anyway you show it is not your natural environment, also if you drink only water for a day is good for your health. The medium cups are generally for wine: the narrower medium cup is for champagne, the smallest is for white wine and wider for red wine, if there is only a medium glass can be used for wines served. The small cup is used at the end or at half of too long food time, it is for "digestive" as cointreau, limoncelo, or other alcoholic beverage you drink in small quantities and which helps digest, hence the name "digestive" (though scientifically proven not to aid digestion).

The dishes are very easy to interpret, all you have to know is that the smaller extended plate is for dessert, and the largest extended dish must remain on the table and used to sit the other dishes on it, this to protect the tablecloth. You can find at top left side a small dish with a spoon, it is for butter; maybe salt and pepper each place setting, the one with one hole is for pepper and more holes for salt. You will find the menu in front. It is not necessary to place all cutlery but only those who will be use, for example if you don’t find the knife and fork for fish means will be no fish on the menu. Search on internet for images about place setting and see that all of them follow the same pattern ether if they are different. Do not study this by memory and use it when you need it, try to apply it at home every day and became it usual, if it’s not practice constantly people understand that you don’t use normally cutleries because of the way you move, it is perceived. Good luck and until next time.