An
excellent dinner is not necessarily a guaranteed success, depends on
other factors: presentation of the table, a nice conversation and
friendly for our guests feel comfortable, diners distribution ..
These details require planning differently depending on the type of dinner is not the same preparing a casual dinner (food type snacks) to a formal dinner. Here's how to set the table for a formal dinner.
Distribution: It is important that the host know the tastes of your guests and the commonalities between them at the time of distribution to provide a pleasant and cordial conversation between them, alternately if possible a guest of each sex. We have to prevent any guest feel alone. The host always presides over the table. The table has to be large enough so that diners have about 70 cms between each, extending this measure if we use chairs with arms. Currently the market incorporates occasional furniture for these occasions extending tables taking up minimal space.
The atmosphere and decor table: space is as important as the place, depending on the time of year we can choose to do it in the garden, terrace or in the lounge. The light has to be just right. Depending on the table place a flower arrangement (if elongated rectangular center, whether it is round and small round ball) will use ever centerpieces vases or hindering high vision and therefore our invited conversation.
The Mantel: The table should always be covered with a classic tablecloth (white or pastel) to highlight items that we put on the table, not use bright colors: red, yellow, ...
The Dishes: The golden rule is that before inviting count the number of pieces of crockery, dishes are all in perfect condition and cleanliness, use as many as needed, and place the dishes in the drawings aimed at same direction. Place on the left of the saucer of bread eater.
The Cutlery: Check that there is more covered and perfectly clean (forks and knives). Remove three-pronged forks for fish and four for meat. If incoming use smaller covered. The cutlery should never come between plate and cup, and must be mounted in such a way that those who are furthest from the plate are first used. The knife is positioned with the cutting edge facing the plate and is situated together with the spoons to the right thereof (the spoon is in the outer end), the left fork always plate. All utensils are aligned with the plate. Do not overload the table with more than three holders for service, it is preferable to incorporate appropriate food (covered fish, meat, dessert, ...).
Glassware: check it is not scratched or chipped. It is placed in the following order from left to right, drink water, glasses of red wine and white wine glass (placed in front of the plate and placing the glass of white wine before the main course knife). The liquor or champagne glasses are removed when the rest of the glass is removed.
Napkins: is usually placed over the plate, to the left of the first holder or folded into the cup. If you have a menu containing soup avoid placing the napkin on the plate. The napkin should be folded, the diner is the only one who can deploy. Do not put paper napkins, fabric always coordinated with the tablecloth.
These details require planning differently depending on the type of dinner is not the same preparing a casual dinner (food type snacks) to a formal dinner. Here's how to set the table for a formal dinner.
Distribution: It is important that the host know the tastes of your guests and the commonalities between them at the time of distribution to provide a pleasant and cordial conversation between them, alternately if possible a guest of each sex. We have to prevent any guest feel alone. The host always presides over the table. The table has to be large enough so that diners have about 70 cms between each, extending this measure if we use chairs with arms. Currently the market incorporates occasional furniture for these occasions extending tables taking up minimal space.
The atmosphere and decor table: space is as important as the place, depending on the time of year we can choose to do it in the garden, terrace or in the lounge. The light has to be just right. Depending on the table place a flower arrangement (if elongated rectangular center, whether it is round and small round ball) will use ever centerpieces vases or hindering high vision and therefore our invited conversation.
The Mantel: The table should always be covered with a classic tablecloth (white or pastel) to highlight items that we put on the table, not use bright colors: red, yellow, ...
The Dishes: The golden rule is that before inviting count the number of pieces of crockery, dishes are all in perfect condition and cleanliness, use as many as needed, and place the dishes in the drawings aimed at same direction. Place on the left of the saucer of bread eater.
The Cutlery: Check that there is more covered and perfectly clean (forks and knives). Remove three-pronged forks for fish and four for meat. If incoming use smaller covered. The cutlery should never come between plate and cup, and must be mounted in such a way that those who are furthest from the plate are first used. The knife is positioned with the cutting edge facing the plate and is situated together with the spoons to the right thereof (the spoon is in the outer end), the left fork always plate. All utensils are aligned with the plate. Do not overload the table with more than three holders for service, it is preferable to incorporate appropriate food (covered fish, meat, dessert, ...).
Glassware: check it is not scratched or chipped. It is placed in the following order from left to right, drink water, glasses of red wine and white wine glass (placed in front of the plate and placing the glass of white wine before the main course knife). The liquor or champagne glasses are removed when the rest of the glass is removed.
Napkins: is usually placed over the plate, to the left of the first holder or folded into the cup. If you have a menu containing soup avoid placing the napkin on the plate. The napkin should be folded, the diner is the only one who can deploy. Do not put paper napkins, fabric always coordinated with the tablecloth.
Do not forget to coordinate all the above items: linens, dishes, glassware and cutlery.
Small tips:
Avoid conversations about politics, religion, sex or football. Do not refuse to eat any dish, if we do not like at least I'll try. Do not let our guest eat alone (go at your own pace, the host must end while diners). No pass salt shakers, bottles, ... distribute so as to facilitate access to the diners, or become available to the host. Do not put ashtrays on the table until coffee time. If we choose to put candles on the ends of the table does not light the candles. If you drop a diner or a napkin covered the ground it withdrew and we took a clean one.
In the details is that the result of our hours of effort will be successful in the kitchen making a delicious dinner in a magnificent evening. Are you ready to host a formal dinner?
Small tips:
Avoid conversations about politics, religion, sex or football. Do not refuse to eat any dish, if we do not like at least I'll try. Do not let our guest eat alone (go at your own pace, the host must end while diners). No pass salt shakers, bottles, ... distribute so as to facilitate access to the diners, or become available to the host. Do not put ashtrays on the table until coffee time. If we choose to put candles on the ends of the table does not light the candles. If you drop a diner or a napkin covered the ground it withdrew and we took a clean one.
In the details is that the result of our hours of effort will be successful in the kitchen making a delicious dinner in a magnificent evening. Are you ready to host a formal dinner?
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