Serving is an important part of the proper design of the table, directly related to the feeding of dishes and behavior standards during meals. A beautifully covered table awakens appetite and is a pleasant mark of attention towards all those gathered.
"Take and do" offers an instruction that tells how to serve the table depending on the reason.
Decor table.
In the center of the table usually put the main decoration. This can be a flower arrangement in the form of a vase with a bouquet of fresh colors. After that, laying napkins for the table (playsmatics), actually denoting the place where guests will sit. Following the edges there are ordinary napkins, plates and appliances.
Standard serving
1 - dining plug, 2 - Napkin, 3 - dining plate, 4 - a glass of water, 5 - table knife, 6 - tablespoon.
Sometimes such a serving is called basic. It is suitable for ordinary lunch or dinner. Requires minimum dishes and appliances. Procedure Next:
- Put the wildcard for the table.
- Place it on it.
- On the left side, put a dining plug, and with the right - a table knife and a spoon.
- Slightly above, put a glass for water.
- Complete the serving by placing the napkin over a plate or placing it on the left under the fork.
Informal serving
1 - dining plug, 2 - Napkin, 3 - dining plates, 4 - salad plate, 5 - Soup plate, 6 - Water glass, 7 - a glass for other drinks, 8 - table knife, 9 - tablespoon.
Setting for a banquet. Admissible if you want to give us an ordinary meal of a little more than an official or invite guests to the table. On the table there must be only those devices and dishes to be used. Procedure Next:
- Put the wildcard on the table.
- Place it on it. If you are serving a salad, then put the dining plate at the dinner. Accordingly, if there is a soup among the dishes, then the soup plate is put on the very top.
- On the left side, put a dining plug, and with the right - a table knife and a spoon.
- Above the glass for water. Right from it, place an extra glass for other drinks.
- Complete the serving by placing the napkin over a plate or placing it on the left under the fork.
IMPORTANT: If you give a steak, the usual knife with a rounded tip is better to replace onto a steak with sharp nose and cloth along the blade, allowing you to easily cut meat.
Full serving
1 - Fork for salad and snacks, 2 - dining plug, 3 - Napkin, 4 - Plate for bread, 5 - Knife for oil, 6 - Salon and List, 7 - Stand for the card with the name of the guest, 8 - dessert spoon, 9 - Serving plate, 10 - Soup plate, 11 - Water glass, 12 and 13 - glasses for other beverages, 14 - dining knife, 15 - tablespoon.
Used for official receptions, dinners and lunch strict. It assumes that the guest is waiting for at least 3 changes in dishes. Order order Next:
- Spread on the table to the tablecloth.
- In the center, in front of the seat of the seated, put the serving plate. On her - soup or dining.
- On the left in the corner should be placed a plate for bread, and on it - a special knife for oil (with a blunt blade and rounded end).
- To the left of the plates put a dining plug, even more left - a plug for salad and snacks.
- To the right of the plate is a dining knife, even the right is a spoon.
- A dessert spoon is located above the plates.
- In the upper right corner there are glasses for various drinks (a glass or a glass of water should be closer to the sitting).
- Now beautifully fold the napkin and put on the left under the forks or on top on the salad plate. Closer to the center of the table, above the plates, you can set a sign with the name of the guest, as well as individual peppers and solonks.
Depending on the dish, the set of dishes or appliances may vary.
1 - fork for salad, 2 - Fish fork, 3 - dining plug, 4 - Plate for bread, 5 - Knife for oil, 6 - Dessert plug, 7 - Dessert spoon, 8 - serving plate, 9 - dining plate, 10 - Plate for salad, 11 - Napkin, 12 - Water glass, 13 and 14 - glasses for other beverages, 15 - dining knife, 16 - Knife for fish, 17 - knife for snacks.
For example, when applying a dish from fish, the serving is complemented by a fork and a fish knife. Then, if the left of the serving plate is 3 types of forks, the napkin is better put on a plate. Sometimes the choice of the device is caused by the convenience of eating a dish. For example, some sweets are better than a dessert fork. And in the case of grapes, a dessert knife will also be needed so that each berry can be cut in half and remove the bones.
Serving for breakfast
1 - Napkin, 2 - dining plug, 3 - Plate for bread, 4 - Knife for oil, 5 - serving plate, 6 - Deep plate, 7 - Glass for juice, 8 - Water glass, 9 - teaspoon, 10 - Tea pair (cup and saucer), 11 - table knife, 12 - dessert spoon.
If we are talking about breakfast, then a cup with a saucer or coffee saucer also put on the right of the instruments. Above there are a glass of water and a glass for juice. The dinner plate is placed in a plate for porridge, and in the upper left corner put a plate for bread and put a knife for oil. To the left of the plate are a napkin and fork.
Target varieties
- Dining plate is used for main dishes. If there is a serving plate is put on it. Its size is about 30 cm in diameter.
- The dessert plate often becomes a banquet attribute. It can be folded for desserts and snacks. Size - about 18 cm in diameter. It is put immediately on the table, pre-removing the serving plate.
- A plate for bread and oil is placed in the left corner of the wipes for the table, above the fork. It is usually a round shape, about 15 cm in diameter.
- The soup plate is different from other depth, because it is intended for liquid dishes.
- Saladers usually round shapes, the size can vary from 20 to 22 cm in diameter.
- Snacks plates can be of various sizes. Large put on a shared table, small snacks are put on small. A snack plate may be similar to a plate with bread, but it will be more in size. It can serve fruits and cheeses.
- The serving plate is usually flat, a diameter of about 30-35 cm. It serves as a coach for plates with different dishes, except for the dessert. Serving plates decorate the table while protecting it and a tablecloth from possible contact with hot dishes and food residues.
Also on the table there may be a plate of an oval fish, a piring plate, a sink-shaped cokilnica for fish snacks and seafood, a deep plate on the legs for feeding caviar and a bowl with water with mint leaves or a lemon rinsing, if dishes are served, which dishes are served Comething is eating without appliances.