Message quote Auction Antique silver cutlery: history, types, purpose, brief rules use

History of cutlery

SILVER TABLETRY makes an excellent collectible item. Spoons have been used since ancient times and have served as gifts since the Middle Ages; forks came into use only in the 16th century. The tradition of serving cutlery to the table dates back to the 17th century. Later, silverware determined the wealth and status of the owner.

Until the 16th century food was taken with hands or with a spoon, and when the fork appeared on the continent - before that it was used only for desserts - it became the most commonly used utensil. The court of Charles II adopted eating with a fork during his exile in France and brought the practice to England after the Restoration (1660).

After the return of Charles II, French silver came into use in fashionable English circles. Among the new models is an improvement on the earlier, simpler English model, the stem of which now ends in a flat, flared stalk with three scallops.

On one common model with a "lace" pattern, the spoon had decorative scrollwork on the convex side of the cup. By the end of the seventeenth century. the scalloped edges of forks and spoons became wavy. Dinner forks had two or three tines. Early forks were quite small. At that time, tables were set in the French fashion - spoons were placed with the cup down, in forks - with the handles up, to demonstrate the coats of arms of the owner.

Influenced by the fashion for silverware in a single style in the 18th century. The production of instruments has increased significantly. However, only a few sets have survived completely. The first model was called “Hanoverian”, with a flat, rounded, upward-curved end of the stem and a scar along the handle.

Since the 1760s The "Hanoverian" model was reborn into the "Old English" model. Its stem had a simple rounded end, curved down rather than up, in keeping with the new fashion of placing cutlery face up. Around the same time, forks with four prongs instead of three appeared. With development table etiquette gold-plated dessert utensils appeared.

From the end of the 18th century. The development of mechanized production in Sheffield made it possible to produce silverware in a wide variety of models. The most popular at the end of the 18th - 19th centuries. there were “Violin” models, as well as “King” and “Queen” (from the beginning of the 19th century) with a pattern of shells and leafy scrolls. From this time on, cutlery was valued significantly higher if sold in special silverware boxes.

American cutlery of the 19th century. not inferior to European ones. Dessert cutlery was produced in the USA original models. Gilding was often used to emphasize the design of the products. Silver was also combined with copper and bronze to create highly artistic designs in the style of the Aesthetic Movement of the 1870s.

Cutlery: types, purpose, brief rules of use

How many times in movies have we all seen (mostly) comic scenes in which characters are baffled by seemingly ordinary things like cutlery? Or rather, ignorance of their purpose and inability to use them. Many times, isn't it? At the same time, most of us, having laughed at the actors portraying incompetent actors, rarely think about how competent we ourselves are in this area. But in vain - everything happens in life. What if you find yourself at a reception, for example, with the Spanish king! Or at a business dinner with potential partners. Or Robert De Niro will invite you and your friends to lunch... In general, this text will be useful for everyone to read. It contains details about cutlery.

Knife

Where else to start a story about cutlery, if not with a knife? At first, of course, the knife was a universal object: it was taken to war, to hunt, and it was also used at the table. But time passed, needs and habits became more refined, people (at first) were no longer satisfied with this state of affairs - knives began to differ from each other in their purpose. A separate type of them appeared - table knives. All of them had (and have) an oval and blunt end of the blade. This, as you might guess, is connected with the rather harsh morals of the past: a sharp knife on the table could always become a weapon. Actually, it can be assumed that edged weapons can also become table-knife- it all depends on the situation. But still, one must think that harming them is somewhat more difficult. It's not worth checking.

Spoon

Although the spoon appeared later than the knife, it became a cutlery earlier. For example, in Rus' it has been known since at least the 12th century. Whereas table knives came into European use no earlier than the 16th century (before that, as already mentioned, they were not classified as a separate category). Spoons along with knives were usually worn behind the tops of boots. Those who were richer had special cases. In general, it used to be customary to carry cutlery with you - you never know where you would have to eat. There are even sayings to this effect: “At other people’s dinners with your spoon,” or “A thrifty guest does not go without a spoon.”

Fork

The fork came into use in Europe around the 15th century. Although “came into use” is a strong word: this device appeared in very limited quantities and was the privilege of the nobility. The spread of the top-down fork occurred gradually. As for Russia, Peter I brought it to our state. There were, however, separate attempts to introduce the fork into Russian life before, but they were unsuccessful. Thanks to the first Russian emperor, its slow, but ultimately victorious march across the Russian expanses began. Here is what is written in the publication of the century before last “Russian Antiquity”: “At the apparatus of Peter I they always placed a wooden spoon, seasoned ivory, a knife and fork with green bone handles, and the orderly on duty was required to carry them with him and place them in front of the king, even if he happened to be dining at a party.” At first, forks were flat, with two prongs. But gradually their shape became more convenient, the number of teeth increased to three, and then four. Ordinary people in Russia recognized the fork and began to use it only in the 19th century.

Starring

You must admit, we rarely use each cutlery separately. For example, it is generally impossible to eat with a knife - you need a fork. Except that a spoon is, in general, a self-sufficient thing, but it has long been perceived as one of the rather numerous representatives of the family of cutlery.

The meal usually begins with appetizers. Snack cutlery is available for this occasion. Usually it's a knife and fork. The length of the snack knife is usually equal to the diameter of the snack plate (it is also special). However, it is possible that it (the knife) will be a little longer (a centimeter or two). The fork may be a little smaller. Snackware is served with cold appetizers of all types, as well as some hot ones: pancakes, scrambled eggs, fried ham and others.

Next, most likely, the main courses will appear on the table: first, second. Cutlery must be changed. Actually, a spoon, fork and knife for main hot dishes are called “tableware”. Here, as in the first case, the table knife should be equal in length to the diameter of the table plate. The spoon and fork may be a little shorter. If there are no special utensils on the table (which will be discussed below), a tablespoon, fork and knife are also used to transfer portions of food from a common plate to the plate of the diner.

If lunch or dinner includes a fish dish or even dishes, then in order to taste them, it would be good to use special fish utensils. This is a knife and fork. The first one is stupid and appearance resembles a spatula. Fish fork - with four teeth, but shorter than the “classic” fork. By the way, fish utensils are used to eat mainly hot fish dishes. There is also (though rarely found) a separate auxiliary fishing device - a sprat fork. It has a wide blade base and five teeth. The teeth at the end are connected to each other by a bridge: to make it easier to pick up fragile fish with a fork, so that it does not become deformed. Please note - the sprat fork is intended only for transferring fish (not only sprat, but also, for example, sardines) into your plate.

Now dessert.

They also rely on him special devices. Desserts include a knife, fork and spoon. The length of the knife, as many have probably guessed, should approximately correspond to the diameter of the dessert plate. A dessert knife is narrower than a snack knife, with a pointed tip (which means not all table knives have a dull tip!). The spoon and fork may be slightly shorter than the knife. The latter should have three teeth.

A dessert knife and fork are used when serving cheese, some types of cakes, sweet pies (including the famous “Charlotte”), watermelon, melon. A dessert spoon is useful for sweet dishes that do not need to be cut. These can be berry mousses, berries with cream or milk, fruit and berry compotes, ice cream, sweet cereals and other types of desserts. It happens that a dessert spoon is also served with broths in cups. This is a common mistake. If broth or light soup is served in a cup, you need to drink it. Eating from a cup with a spoon, even a dessert spoon, is simply inconvenient.

Fruits are also a dessert, but there is a separate type of cutlery for them. Fruit knife and fork are smaller than dessert ones. The fork has only two prongs.

For tea and coffee, separate types of spoons are used: tea and coffee. However, not only for tea and coffee. For example, a teaspoon is also useful for coffee with milk, cocoa, fruit cocktails, grapefruits, eggs, soft-boiled or “in a bag.” But a small coffee spoon is served mainly only with coffee: espresso or oriental brewed. There are also special spoons with a long handle - they are, for example, served with tea or iced coffee, or other drinks in tall glasses.

Wooden chopsticks are also cutlery. They came to us from East Asia along with dishes of Chinese, Korean, Japanese and other cuisines, which are now very popular in Russia and in the world in general. Actually, chopsticks come not only in wood, but also in metal, bone, and plastic. If this happens outside of countries where chopsticks are traditional cutlery, then European cutlery is usually served along with them, in case someone does not know how to use chopsticks. However, in China, if you are having a meal in a not-so-cheap eatery (anything can happen), they will also serve you a fork and knife if you ask, not to mention in good restaurants.

Corps de ballet

In addition to basic cutlery, there are also auxiliary cutlery. One of them (sprat fork) has already been mentioned above. Now a few words about other table assistants.

Knives. In addition to those already described, there are at least three more types of knives. First of all, a butter knife. You need it to cut and transfer pieces of butter to your plate (if it is served in a piece). Characteristic such a knife has a blade curved in a semi-arc.

In addition to the butter knife, there is also a special knife for serving a piece of cheese. It is called a knife-fork and has a sickle shape with teeth at the end. With its help, the cheese is cut from a large piece and placed on an individual plate. There is a saw blade for cutting lemons. After the lemon is cut, you can take a slice with a special two-pronged lemon fork.

Other "auxiliary" forks:

For serving herring (double-pronged), in the set of cutlery for crabs, crayfish, shrimp - long, with two prongs, for oysters, mussels, cold fish cocktails - three prongs, one of them (the left one) is stronger than the others, to make it easier to separate the flesh of the mollusks from shells. The chill fork has three teeth, they are short and wide - needed for hot fish appetizers.

Spoons.

They are also different. In addition to those described above, there is also, for example, a salad spoon. It is usually larger than the dining room. There are salad spoons with three small teeth at the end. The purpose of such a spoon is to transfer salad from a common dish to a portioned plate. The ladle, familiar to everyone, is also a spoon (pouring). It is needed, of course, for pouring soups, as well as milk, jelly, and compotes. The sizes of ladles vary depending on their specific purpose. A very small spoon (about a centimeter in diameter) is for salt. It is placed in the salt shaker.

Forceps.

Don’t worry and don’t remember dentistry: we stay within the scope of cooking. Tongs are also auxiliary cutlery. Thus, large pastry tongs are used for transferring (again from a common dish to an individual plate) flour confectionery products. Small pastry tongs are used for transferring sugar, marmalade, chocolates (assorted, without wrapper), and marshmallows. Nutcrackers consist of two handles connected in a V-shape with serrated recesses for nuts. Ice also requires tongs - they are made in the form of a long U-shaped bracket, at the ends of which there are jagged blades on both sides. If you love asparagus, then you probably know that there are special tongs for it too. They are needed to remove asparagus from the grill on which it is often cooked. In fact, asparagus tongs are always sold complete with a wire rack.

To the table blades. There are quite a few of them: caviar looks like a flat scoop; it is used to transfer granular or chum salmon caviar into a plate of caviar. The so-called “rectangular” spatula is used for transferring meat and vegetable dishes. In general, for hot and cold dishes there is also a shaped spatula with slots. And without a small shaped spatula, you and I, of course, will not be able to cope with the pate. Cakes with cakes (those that cannot be picked up with tongs) must be transferred with a large figured spatula, these come in a quadrangular shape.

Of course, it’s unlikely that anyone will have a complete collection of cutlery in their home. Even restaurants don't always have everything. Nowadays, the culture of food consumption has been somewhat simplified, fast foods and other eateries reign: time is saved on everything, even on food - we are in a hurry to live and feel in a hurry.

Terms of use

Cutlery: types, purpose, brief rules for use In conclusion - just a few words about how to use cutlery correctly. Actually, no one doubts that the readers of “Culinary Eden” are well aware of this matter. But it still doesn’t hurt to consolidate the knowledge.

So, never hold a knife in your left hand. This is an unshakable rule. Even for lefties. Bring the fork (or spoon) to your mouth, not the other way around. During the meal, when you bring a fork or spoon to your mouth, hold it parallel to the table. Don’t be greedy, don’t fill your spoon to the brim with soup - “on the way” you may accidentally spill some of it, stain the tablecloth or even one of your neighbors. Do not blow on hot soup - again, there is a danger that the splashes will reach other participants in the meal. And it doesn’t look too great from the outside. If you tilt the plate to finish the rest of the delicious soup, tilt it away from you. Some etiquette experts, however, generally do not allow the possibility of such “liberties” in decent society: a meal is almost a sacred act.

If you have taken a device from the table, you should not put it back on the tablecloth. Not in the sense that you should put it in your pocket, but in the sense that, firstly, you can stain the tablecloth, and secondly, dust particles with lint may stick to the device, which have no way into your mouth. During a pause in the meal, place the cutlery on a plate next to the food. If it is a knife and fork, then their ends should intersect slightly (“draw” a full-fledged cross in the plate). When the meal is over, place the cutlery on the plate parallel (knife pointing towards the fork): the waiter or host of the feast will understand that the plate can be removed.

Teach your children the rules of etiquette from an early age...

Daniil Golovin

http://antiques-shop.ru/book_page_7726.html

http://kedem.ru/etiket/20100126-stpribori/

The basics of behavior at a gala reception have evolved over centuries; they are the same in any restaurant and are understandable to the service staff.
Correctly positioned knife, fork, spoon are the main signs for service personnel during a meal.
Sometimes, if you don’t adhere to the rules and leave the place for a while, then when you return, you can find an empty table, the fact is that you have signaled to the waiter that you have finished your meal.
There has long been etiquette regulating how cutlery should be laid out and understandable to the employees of the establishment. The waiter considers that you have completed your meal and removes the dishes. Therefore, it is important to learn all the signs used in restaurants and at special events.
There are only five basic signs for putting cutlery down after eating. Remembering them is easy and simple.

Pause

Various hot appetizers at a gala reception or in a restaurant change periodically. But sometimes you need to take a break between meals. In this case, the knife and fork need to be folded towards each other, their handles rest against the table top, remember that the knife should be on the right and the fork on the left. That way the waiter won't clear your plate and you'll continue your meal when you return.

Second course: waiting

Many people notice that you always wait longer for the second dish; this is understandable: it takes time to prepare it. This is tedious, and the question arises of how to put down the knife and fork when the salad or appetizer is eaten. A gesture that is important for restaurant workers, especially when you are in a hurry, will help here: items should be folded crosswise directly on the plate; this sign will be immediately clear to the waiter.

Compliment to the chef

Did you like the food at the restaurant and want to give a compliment to the chef? Remember the rule of how to place your fork and knife after eating in this case: parallel to each other, the end of each utensil should point to the right, and the handles to the left. The wait staff will understand that you are familiar with restaurant ethics and will tell the chef that his dish is highly rated by the customer. Perhaps you will receive a compliment from the chef in the form of an additional dessert.

Completion of lunch and please submit the bill

Lunch is over, you're ready to pay, it's worth showing it. You need to correctly position the fork and knife with which you ate on the table. In restaurants, any waiter serving a table will understand this. They are placed parallel to each other, with the handles towards you, and the ends away from you and always upwards. This one shows that lunch or dinner is over and you want to pay.

Didn't like the dish

Among the rules on how to put down a knife and fork after eating, there are gestures that are not always pleasant for the establishment; it would be good to know them. For example, you didn’t really like the food and you want to tactfully convey this to the staff. Simply thread the knife through the tines of a fork. Everything is simple and clear.

European rules are not much different from American ones. If you are dining at a gala reception and a toast is being made, do not put the cutlery on the plate, but leave it on the table - and you can’t go wrong. How to put down cutlery after eating photos of such gestures will help you remember them better.
Simply leave items not used during the meal where they were.

Hello friends!

Today we’ll talk about table etiquette, how to behave in a restaurant, consider the basic rules of table etiquette at the table during lunch or a special event (wedding, birthday).

I'm sure some of you know the basic rules of table manners, but many will learn a lot of interesting things from this post.

Basic concepts of table etiquette

Etiquette– a set of historically established rules of human behavior in society. The rules of etiquette are based on instilling in people attention, politeness, and respect for each other.

In particular, the rules provide for the ability to behave at the table and use cutlery correctly; both waiters and guests need to know all this. Very often, during your work, guests ask questions regarding these rules; they need to be known and followed.

The most important thing is, when you see a huge number of different cutlery and plates on the table, do not get lost and observe the following:

1. Each plate or cutlery at the table has its own purpose. The most important rule to remember: all cutlery located to the left of the plate while eating is held with the left hand, and cutlery located to the right, respectively, in the right hand.
2. Start taking cutlery from the outer ones, gradually approaching those that are closer to the plate. In the picture above, first the appetizer fork 2, then the table fork 3, on the right first the knife 9, then for the first course use the spoon 8 and in combination with the fork 3 use the table knife 7.
3. A knife can only be used to cut food on a plate or hold what you take with a fork. The main device is the fork, the knife is only auxiliary, and in no case should you eat from the knife or transfer the knife to your left hand and the fork to your right.
4. When they bring you meat or fish, you don’t need to cut it all into a plate. It is necessary to cut off a piece and eat it, then just cut off the next one, since chopped food cools down faster and loses its taste.
5. When you have poured drinks into glasses, ask to remove those that you will not need during lunch (unless the waiter himself does this). Extra wine glasses clutter the table and can accidentally be caught and broken, so it’s better to remove them from the table.

Basic rules of table etiquette

Additions to the rules of etiquette for waiters

1. If guests ask you to serve some fruit from a common vase, be sure to use tongs or, in extreme cases, a paper napkin. You cannot take fruit with your bare hand and serve it to a guest. You need to take a clean plate from the utility table in one hand, tongs for laying out in the other and put the fruit that you asked for or make assorted on the plate, then put this plate on the guest. Not everyone wants to eat fruit that is served with bare hands; it is not hygienic.
2. If you are carrying dirty dishes (in full view of guests in the hall), plates to the sink and a piece of food or a dirty napkin falls from them, do not lift them with your hands. Go to utility room, take a broom and dustpan, only with their help remove what has fallen on the floor.
3. Give a little more attention to guests of honor, the elderly, and children at the table. It’s just that we often see a picture where, in a company of guests, the waiter finds a young, attractive woman and gives her the most attention, while the birthday boy and the elders at the table feel a lack of attention and this may affect their attitude towards you and the amount of remuneration when calculating.
4. Not all guests know the rules of etiquette, much less follow them, but waiters are obliged to know them and tell guests if they ask for your advice on how to correctly do this or that action at the table. There is no need to smartly and arrogantly teach guests how and what to do correctly until you are asked to do so. You can offend the guest and humiliate him in the eyes of others, be tactful and smart, you don’t always need to say what you think.
5. When you are in a restaurant, learn to behave tactfully, do not shout, do not laugh loudly, do not put your fingers in your nose, mouth or ears, preferably do not cough or sneeze. Control your hands and do not touch different parts of the body with them, try not to adjust your hair in front of guests. Many people do it out of habit fully automatic actions (correcting or touching yourself where it is not necessary) that are noticeable to the guest and not very pleasant. Keep this in mind.

There are many more rules of etiquette, I have presented you with the main ones. If you follow them and apply them yourself, you can easily recommend them to guests in the restaurant.

How to use a linen napkin correctly

In addition to the fact that a beautifully folded, starched and carefully ironed linen napkin adds solemnity and aesthetics, decorates the table and gives it a solemn appearance, it also has its main purpose.

The main purpose of the napkin is to protect the guest’s suit or dress from crumbs, accidental drops of fat or drinks.

Before you start eating, take a napkin from the table, unfold it, fold it in half and place it on your lap. If you need to wipe your mouth or lips, or lightly wipe your fingers, feel free to use a linen napkin for these purposes.

It’s no longer customary to tuck in a napkin at the table))

If your hands are too dirty, then you should go and wash your hands thoroughly in the toilet, since you won’t be able to dry them thoroughly with a napkin.

Some Chinese and Japanese restaurants serve damp, warm terry napkins for this purpose; this is very convenient for wiping your hands.

Previously, in films, one could see how a napkin was placed at one corner behind the collar so as not to stain clothes while eating. Nowadays this is considered a rule of “bad taste”, times change))

It is also considered uncivil to additionally wipe frage (cutlery) before eating, thereby you do not trust the owners of the establishment. If you doubt the cleanliness of the cutlery, ask the waiter to replace them.

A few more rules for waiters that will increase your tips))

The main thing is to be sincere with guests and follow several rules:

• A friendly tone and smile are your main weapons;
• The guest will always see and appreciate the desire to help;
• Learn to think one step ahead of your guest. If he finishes eating another snack, you should already have a replacement plate ready. If a guest finishes a glass of wine, you must prepare the wine and, after asking permission, refill it. If a guest at a banquet begins to eat crayfish or game with his hands, prepare and place a vase with lemon for his hands. Over time, you will learn to think one step ahead, practice));
• Greet guests and be sure to see them off at the entrance, regardless of the size of the reward.

Now you are familiar with the basic rules of table etiquette and recommendations for their application.

All the best, see you soon!

With respect, Nicholai

Notes on the topic:

Since 1996, he has gained vast experience working as a waiter, bartender, and administrator in cafes, nightclubs and restaurants. I have experience working at banquets, buffets, outdoor events, I know many colleagues in the catering industry, and I am the author of a video course for waiters.

Related Posts

Discussion: 7 comments

After all, the rules of table etiquette have been tested for centuries, so that the behavior of everyone present at the table is harmonious and rational.

Answer

We set the table for a special event in accordance with the rules of table etiquette - laying out the tablecloth, arranging the dishes, glasses and cutlery.

Answer

I don’t even understand why tipping has become a norm. Include this money in the cost of meals. All these “givings” are killing me. In all places. How is a waiter different from a doctor, a teacher, and finally from me? Everyone does their job and nothing more. Hospital patients do not pay me “tips” for the fact that I provide them with a beautiful park on the territory, flower beds and cleanliness. And even if they paid, I wouldn’t take it. Yes, there are also those who don’t take it. When one person gives money to another, he seems to thank him, but he also puts him in a dependent position and humiliates him. I'm not against rewards, but not in this way. I understand that my opinion is an empty phrase, but nevertheless, I expressed it.

Answer

1. Irina, a tip is gratitude for the waiter’s hard work, it’s not a handout or a bribe))
   Thank you for your opinion, by the way, in medicine the demand for money is practiced on a large scale, at least in Ukraine.

   Answer

   1. Now, in almost all restaurants, tips are included in the bill. This is called a service charge. It turns out that it is not the waiters who receive tips, but the restaurant owners. And if so, then let the owners transfer a certain amount to the waiters from this amount, and not try to get additional payment from us, stipulating that we still have to thank the waiter additionally.

      Answer

The success of a festive lunch or dinner largely depends on the ability to beautifully and correctly decorate the table and create maximum comfort for all those present. And the boring word “serving” can mean a creative and enjoyable process, and its goal is not to show off the guests, but to make life beautiful in the best sense of the word, and turn family holiday dinners into a special pleasure.

General rule The arrangement of dishes is very simple - plates and cutlery should be placed in the order in which the dishes will be served. For example, a plate for appetizers is placed on a hot plate. The bread plate should also be placed on the left.

Forks and knives are placed further from the plate the sooner they are needed. Those. the salad fork will be the outermost one, and the hot fork will be the last one near the plate. Dessert cutlery is placed on top of the plate. Knives should be placed on the right with the blade towards the plate, spoons should be placed with the bulge down, and forks should be placed to the left of the plate with the teeth facing up, so as not to spoil the tablecloth. Soup spoons can be placed on the right, to the right of the last knife. If butter is served with bread, then place a small butter knife on the bread plate, which should be located to the left of the fork. Classic rules suggest no more than three cutlery on the table at the same time, so if your gala dinner consists of ten courses, you don’t need to try to lay out all the necessary forks and knives on the table at once. All plates should be placed a short distance from the edge of the table, forming a straight line parallel to the edge.

Wine and water must be placed on the table uncorked. Juices, fruit drinks, vodka and various liqueurs are best served in decanters. The glasses are placed to the right of the plates, again in the order in which you are going to serve the drinks. Champagne is placed in a bucket of ice and covered with a napkin, or it is stored in the refrigerator and uncorked immediately before drinking. Pour the champagne gradually, adding as the foam subsides. Fill glasses with drinks to no more than three-quarters of their capacity.

Don't forget to place salt, seasonings and sauces on the table. The bread is placed on the table on several plates, so that it is convenient for all guests to get it. All dishes and salads should have separate spoons, with the convex side up, so that guests, reaching for the dish, do not accidentally drop the food on the tablecloth. Cold appetizers are arranged alternating fish, meat and vegetable dishes.

Soup should be served in a tureen, and hot dishes should be served in special dishes or rams (a dish with a lid).

Next to the hostess's place, you can provide a small table on which clean plates, spare cutlery, napkins, extra bread and other necessary things will be at hand.

A beautifully set table includes a spotlessly clean and ironed tablecloth and matching napkins. The latter can be turned into special decorations by folding them into a triangle, a cap, or in some completely original way. You need to put a napkin on each set of plates.

Excellent decoration festive table flowers - live or dry compositions, for example, two or three small neat bouquets in different parts of the table. Another option is to place a large bouquet in the middle of the table, or a very small bouquet next to each plate. In any case, flowers should not take up too much space, and it is better to keep bouquets low so that they do not interfere with taking snacks and do not interfere with the guests’ communication with each other.

Finally, the last rule, difficult to implement for a hospitable Russian person in a typical small apartment, – the festive table should not be “cracked” with an overabundance of dishes and utensils. An elegantly set table includes freely arranged appetizers and salad bowls and plenty of personal space for each guest.

If you want to prepare the table a little in advance to have time to get yourself in order, or your guests really like to be late, cover the appetizers and salads with regular cling film - this will allow them to keep them looking fresh until the guests arrive.

Spoons:

a tablespoon for soup served in a bowl;

Dessert spoon (slightly smaller than a tablespoon) for dishes such as porridge, soup in a cup, dessert, fruit;

A teaspoon for liquid dishes served in a cup, as well as for grapefruit, eggs and fruit cocktails;

A coffee spoon (half the size of a teaspoon) for coffee served in a small cup;

A long-handled spoon for chilled tea and drinks served in tall glasses.

Forks:

Large fork for serving food from a large tray. The shape resembles a large dinner fork, but of increased size;

Large dinner fork for meat dishes; small fork for appetizers and dessert dishes;

Fish fork for fish dishes; oyster fork, for oyster dishes, crabs, cold fish cocktails. Its dimensions are small: length 15 cm, width at the base 1.5 cm;

Fruit fork for fruit. Serve at the end of the meal with a finger rinse cup.

Knives:

Large dinner knife for meat dishes;

Small knife for appetizers and other dishes, except meat and fish;

Fruit knife (with the same handle as a fruit fork) for fruit;

Fish knife for separating fish bones in fish dishes;

A butter knife is only for spreading butter; dessert knife for cheese, dessert and flour dishes.

Please note that all devices are not used at the same time. Therefore, when setting the table, it is customary to place no more than three forks and three knives at a time. The remaining knives, forks and other additional serving items are served, if necessary, with the corresponding dishes.

The place at the set table usually looks like this:

- on a stand plate there is a smaller plate for a snack, on it there is a napkin folded into a triangle, a cap or otherwise. To the left of the plate are forks (in the order in which the dishes are served): a small fork for the appetizer, a fish fork, and a large fork for the main course. To the right of the plate are a small appetizer knife, a tablespoon (if soup is served), a fish knife and a large dinner knife,

Items cutlery lie one next to the other at a distance of 1 cm, and at the same distance from the edge of the table, forks with the curve down, knives with the tip towards the plate.

On the left, somewhat to the side of the stand plate, there is a bread saucer and a butter knife on it. Fruit knives are brought at the same time as fruit is served.

To the right, diagonally from the plate, there are glasses for drinks (from left to right): a glass (glass) for water, for champagne, a glass for white wine, a slightly smaller glass for red wine and an even smaller glass for dessert wine. This arrangement of glasses is explained by the fact that drinks are poured from the right side. A card with the first and last name of the guest for whom this place is intended is usually placed on the highest wine glass. Sometimes a cognac glass closes the row of glasses. It is placed if guests are served coffee at the table after breakfast (lunch) and do not go into the living room. If cognac is served in a special large glass with a wide bottom, then a little is poured. At receptions in our embassies, special small glasses for vodka are also placed on the table, which is served with appetizers.

For dessert and fruit, sometimes a spoon, knife or fork is placed behind the glasses, all with the handle to the right and the convex side towards the table.

- Creativity to the selection and preparation of dishes and a beautifully set table will make your lunches and dinners especially appetizing and unusual, which means you will remember them for a long time and with pleasure. Is it worth the effort and time? Each housewife decides for herself. But to do right choice, you need to try to give yourself this pleasure at least a couple of times.

Based on materials from cookbook.rin.ru and wwwomen.ru

The ability to set the table beautifully and correctly is prerequisite For a real housewife. Guests will always appreciate competent table setting, and family and friends will be grateful for the attention and exquisite beauty. And today we will talk about how to properly serve cutlery for a gala dinner, a large breakfast and a tea meal. For greater clarity, the cutlery setting is shown in the photo.

Our main task today is to learn how to correctly place when setting the table. And the basic rules of table setting will help us with this. In addition, they are all part of etiquette:

• Serving begins with the selection of tablecloths. For special occasions would be better suited a white or plain tablecloth, for a tea table - a colored one. If a rectangular table is used for a celebration, then the tablecloth can hang 15–25 cm from its long side. The tablecloth can hang longer from the end. If the table is oval or round, the tablecloth can hang from all sides in the same range of numbers - from 15 to 25 cm.
• The main plate is placed exactly in the center of the intended location.
• All knives and spoons are on the right side of the plate. All forks are always on the left side of the plate.
• The knives are positioned so that the blade “looks” at the plate. The tines of forks always point upward. The convex part of the spoon touches the surface of the table.
• The bread (pie) plate is placed at the top left of the main plate, since the bread is taken with the left hand.
• Dessert utensils (spoon, fork) are laid out in the upper part of the main plate. The handle of the spoon points to the right, the handle of the fork points to the left.
• Glasses are placed on the upper right side of the main plate and arranged according to height, from largest and tallest to smallest. A water glass (always large in volume) is placed first (closer to the center), then a champagne glass, a red wine glass, a white wine glass, and a glass.
• The cloth napkin is placed in the center of the main plate, or in the center of the bread (pie) plate.

Placement of cutlery for the main menu

Often, this type of cutlery setting begins the main part of the celebration, where the menu will consist of a first course, meat and fish dishes, and appetizers. In the picture we showed how the main utensils should be laid - a tablespoon, a fork and a knife. If the first course is puree soup, then a special spoon is placed on top of the main plate with the handle facing to the right. The tablespoon is removed.

Arrangement of tablespoons, knife, fork and spoon for puree soup

If the menu includes fish dishes, then the fish pair is laid out in the same sequence, on the right of the main plate, the fork on the left. The fish knife has a wide blade in the form of a spatula, the fish fork has a special notch in the middle of the teeth.

Arrangement of knife and fork for fish dish

The snack pair, consisting of a fork and a knife, is placed according to the same principle: the knife is on the right, the fork is on the left. Please note that the main knife goes closer to the plate, then the fish knife, then the appetizer knife. The forks are arranged in the same sequence. Closer to the edge of the plate there is a main fork, a fish fork, and a snack fork next to it. The tablespoon is placed between the fish knife and the snack bar.

Position of snack knife and fork

A sandwich knife (for butter, pates) is placed on a bread plate. A dessert pair and a teaspoon are placed at the top. Moreover, the handles of the spoons point to the right, and those of the forks to the left, so that it would be convenient to take them - spoons right hand, fork with your left hand.

Position of sandwich knife and teaspoon

Serving for a large breakfast with hot dishes

Let's look at the situation with fried eggs and toast, although there may be porridge instead, which will require a different plate shape and an additional tablespoon. placed in the center of the intended location. A bread (pie) plate is placed at the top left; its size is usually 18 cm in diameter. A tea (coffee) pair is placed at the top on the right side. Please note that a teaspoon is placed on the edge of the saucer, a sandwich knife on a pie plate.

Arrangement of hot breakfast equipment

Serving for dessert and tea

Often a friendly or business meeting at the table ends with tea. This is especially true for holidays and warm, family evenings. Setting cutlery for the “tea” table is simple. Individual utensils are arranged in a specific order. The dessert plate often has a diameter of 23 cm and is placed in the center of the intended location. A cake fork, which has a characteristic thick tooth, is placed on the plate. placed on top of the plate and to the right so that the handle of the cup is turned to the right. The spoon is placed on the edge of the tea saucer.

Placement of cutlery for the tea table

In conclusion, I would like to write that it is important not to overdo it with this matter. After all, a table too cluttered with unnecessary cutlery always causes inconvenience and awkwardness. Therefore, it is important to know the exact menu when setting the table with cutlery. As a rule, tea, coffee and desserts are served after the main courses.

Sometimes it makes sense to set the table again for a tea (coffee) meal.