TABLE ETIQUETTE
Before starting to set be sure the table is free from crumbs. Place the silence cloth, which may be a worn-out blanket or any suitable undercloth. It should not show when the table cloth is placed. The table cloth fold should be placed with crease of the fold on upper side and in the exact center of the table. The four corners should be at equal distances from the floor. Flowers, candlesticks, ferns, water bottle, etc., belong in center of table.
A “cover” is full equipment consisting of plate, silver, napkin and glass for each guest or diner. Covers should be alike, about 24″ from each other or, if at a small table, opposite each other.
Plates should be placed about 1″ from edge of table. If plates carry monogram the monogram should be nearest center of the table. The service plate should be the center of each cover.
Placing Silver: Place knives at right with sharp edge toward the plate; forks at left with the tines up; spoons at right of knives, bowls up. Silver belongs 1″ from edge of table. A simple rule to remember when much silver is used is to place silver in the order in which it is to be used, counting from the outside toward the plate. A fruit spoon which is to be used first would thus be farthest from the plate. Water glass belongs, right side up, at end of blade of knife.
Breakfast: Place a steel knife and fruit knife with sharp edge toward the plate. Cereal or fruit spoons should be placed with bowls up. One or two forks should be placed at left of plate with tines up.
Luncheon: Placing of silver depends upon dishes to be served. If a soup is to be served first then a soup spoon belongs on outside. Place two forks at left of plate and arrange other silver as indicated in paragraph, “Placing Silver.”
Dinner: As at luncheon placing of silver depends upon the dishes to be served. Usually at a full course dinner the oyster fork is placed farthest from the plate at the right, soup spoon next, silver knife next, and a steel knife closest to the plate. Other knives, if necessary, will be placed on table as needed. Two forks and a dinner fork are placed at the left of the plate. Here it is well to remember that the old idea of loading a table with silver is no longer considered good taste. Simplicity is the order of the day.
Small pepper and salt shakers are usually placed so as one set serves two persons.
Water is always served at the table from a water bottle after cubes of clean ice are dropped in glass with ice tongs. Water glasses are also always refilled at the table.
One piece of butter may be placed on butter chip or at the side of the bread and butter plate. Bread is sliced and placed on bread plate. Food and drink to which the guest must help himself is placed at a convenient height and always served from the left. Food on the table for which the diner must reach may be taken from either right or left.