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Laying the Table

The handles of all of the flat silver placed to the right and left of the plate must be in a perfect line with the edge of the table.

Twenty inches of space is the smallest distance which should be allowed for each person and twenty-five or thirty inches is better.

Service-Plates-At a formal dinner it is considered correct to have a plate before each guest until the table is cleared for dessert. Upon this are placed dishes containing the first courses of the meal. It is not removed until it is exchanged for the first hot course after the soup is served.

Silver-All flat silver is laid in the order of its use, starting with the piece farthest from the plate on either side. They are placed one-half to one inch from the edge of the table. All the silver must be in the same straight line, compact but never crowded.

Knives are placed to the right, the cutting edge toward the plate. Spoons are placed to the right with the bowl up. Forks are placed to the left with the tines up, with the exception of the oyster and canapé forks, which are placed to the right, because they are used by the right hand when no knife is used with these courses.

Not more than three knives and three forks (not counting either butter knife or oyster fork) should be laid at one cover. If the meal contains courses enough to call for more silver, the additional pieces should be laid just before the course is served, or served on the plate containing the finger-bowl and doily. Tea- and afternoon coffee-spoons are laid across one side of the saucer, the handle of the spoon and the handle of the cup on the same straight line; fruit spoons are laid on the fruit plates; and the butter knife is placed across the rim of the bread-and-butter plate, the handle pointing diagonally toward the service-plate, or perpendicular to the edge of the table taking the same direction as the other flat silver. This latter method is more harmonious with the structural lines of the table, though possibly slightly less convenient for the guest.

Bread-and-Butter Plates are placed at the tips or slightly to the left of the forks.

Glasses are filled three-fourths full and placed at the tip or slightly to the right of the tip of the knife.

Salts and Peppers if individual should be placed directly in front of each cover.

The Carving-Knife and Fork may be placed on the side table until needed; if placed on the table, the knife and gravy spoon are laid at the right, the fork to the left of the host. The carving-knife should be sharp, as it is not good form to sharpen it at the table.

Individual Dishes for nuts or bonbons, when used, are placed in front of each cover.

Finger-Bowls-If finger-bowls are needed after the first course, they may be placed in front of the cover when the table is laid. The finger-bowl is usually brought in on a plate covered with a doily and placed directly in front of the guest after the last course.

Napkins-The napkin is placed to the left of the cover with the loose edges parallel to the forks and to the edge of the table.