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    Table setting can be defined as the process whereby a table is set with all the necessary table-ware like linen, cutlery, crockery, glassware and so on

    Table setting for light meals are not too formal as the meal is usually made up of only 1 or 2 courses. Light meals consist of smaller dishes such as salads, sandwiches and so on. 

      



     

  • Rules for setting a table
    • Ensure that all linen, cutlery, crockery and glassware is clean before setting a table
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    • Ensure that all linen, cutlery, crockery and glassware is clean before setting a table
    • Cover the table with an appropriately sized table cloth, and ensure that the overlays are clean and hang symmetrically over the table
    • Table mats can be placed at each setting if necessary
    • Start by placing the cutlery at each cover... the main meal’s knife and fork should be set about 2cm from the table edge, and around 30cm apart from each other (enough for a plate).
    • Knives and forks for other courses should be set on the outside of the main course’s cutlery (with the first course’s to be set on the outer most side) – all knife blades should face the left.
    • For menus serving soup, the soup spoon should be placed on the outside of all knives.
    • For menus serving dessert, the dessert spoon and fork should be laid perpendicular to the rest of the cutlery, above the setting (with the spoon pointing to the left and the fork below it pointing to the right).
    • Side plates should be set on the left hand side of the cover, with a butter knife placed on the right hand side of it.
    • Wine glasses are placed in a line at a 45 degree angle above the main course knife
    • Small and folded, cloth serviettes (or paper serviettes for informal events) are usually placed on the side plate but can also be placed in between the main knife and fork before proper service commences.
    • Menus should be placed on top of the plate (if one has been printed for each guest) or closer to the centre of the table if only 1 or 2 menus are available for each table.
    • Condiments and crudités should be placed in easy to reach positions near the centre of the table
    • Table numbers should be easy to view by guests as they enter the venue, as should place name cards, which should sit above the dessert spoon and fork (if necessary)

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