Choose a correct table cloth (Remember, that the table cloth should fall somewhere around 13 to 16 inches on the sides).- Napkins should match the table cloth.
- For formal occasions – only fabric napkins are used.
- Informal or gatherings for large number- paper napkins are used.
- All the crockery should be spotless clean and free from chips.
Laying the flatware (i.e. cutlery)-
- Sequence of all spoons, forks and knives are from the outside to inside, in the order they are to be used. The knives faced inwards and the prongs of the forks are laid facing upwards.
- All the forks are laid to the left and knives and spoons to the right to the plate.
- For formal dinner, generally the dessert, fork and spoon are the only ones that can be laid on the top. They should be placed facing each other, the fork pointing to the right and the spoon pointing to the left.
Laying out the chinaware-
- The quarter plate is placed on the left of the fork and is used for bread (i.e. chapatti).
- Napkin should be placed on the side plate or in a glass in a fancy decoration.
- Starters are served in individual plates and are placed on the service plate. In case no starters are being served, then the soup plate is placed on the table from the left.
Placing glasses and other essentials-
- Glass for water must be set at the front of the dinner knife.
- Menu card in a fine silver holder is directly placed in front of the chief guest, who then is expected to pass it on.
Service-
- A tray is never used while serving (The dish should be held from base and squarely balanced on the palm- waiter should wear gloves).
- No sauce containers are kept on the table.
- Serving always begins from the left and moves in a clockwise direction, starting from the chief guest.
- The food is always served from the left and the used plates cleared from the right.
- Water (and cold drink) is served from the right.
- A plate should remain in front of the guest throughout the meal.
- The table should be completely cleared before serving the dessert.
- Crumbs should be brushed clean with the help of a soft cloth and the salver from the left.
Finger bowls are placed when the dessert plate is taken away. The finger bowl should contain warm, not hot water with a wedge of lime.- Coffee and chocolates are offered after dessert.
SUMMARY
- Choose correct table cloth.
- Have a definite theme or color scheme.
- As a thumb rule, forks go to the left of the plates.
- Knives and spoons go to the right of the plates.
- Serving always begins from left and moves in a clockwise direction.
- Food is served from the left and used plates cleared from the right.
- Beverages are served from the right.
- Sequence of cutlery is from the outside to inside, in the order they are used.
- A tray is not used while serving food.
- The table should be completely cleared before serving the dessert.
Shukrane bhgwan ji
Every is explained in so much detail that even a novice can lay the table perfectly .
Thank you so much for such a wonderful , enlightening post ?
A complete and useful information aboout the table seving bahut hi acchi jaankari hai.aap ji ke anant shukrane hai ??
Bahut hi attractive informative ek ek step sikhaata hua article hai, guru apne bachho ka chaturmukhi vikas karte hai Bhagwanji??
Har chhoti se chhoti aur badi baaten sikhane ke liye dil se aabhar sahit shukrane Bhagwanji??
Nicely explained
Thankyou so much for this post explaining table laying etiquettes so minutely.Especially the point serving from left side and clearing from right and beverages from rightside is so informative as this was never noticed before.Thankyou so much for guiding us at every step of life.??
Thank you for this elaborative article! I will surely refer to this article when laying the table. It really helped in understanding how to lay an organised table.?
गुरु भगवान को इस सुंदर एवम् ज्ञान वर्धक लेख के लिए कोटि कोटि नमन है। खाने की टेबल के बारे में कितनी बारीक एवम् महत्वपूर्ण बाते सिखलाई ।
आपका बहुत बहुत शुक्रिया शुक्रिया शुक्रिया।
Thank you so much
This post would be helpful in avoiding anything chaotic when everything is so very well organized .
भोजन परोसने की कला में इस पोस्ट द्वारा माहिर होने पर हर कार्य व्यवस्थित ढंग से होगा जिससे अतिथि भी प्रसन्न और हम भी ।
आपने इतनी बारीकी से हर बात बताई है कि कहीं किसी कमी या गलती की गुंजाइश नहीं है ।
अनंत शुकराने
Shukrane Guru Bhagwan ji jo aap hamme itni baariki se aur itne pyaar se daily life ki useful tips sikhate hai??
Shukrane hai guru bhagwan ji
Very informative. Jitna important achcha khanna banana hota h utna hi important table setting bhi hota h. Thank u so much for such a detailed explanation.
Shukrane
A complete and useful information aboout the table seving bahut hi acchi jaankari hai.aap ji ke anant shukrane hai ??
Very detailed and useful article. itna important hota hai table ko acha se set karna for a good impression. shukrane bhagwan ji
Thankyou guru bhagwaan ji for this useful article.. thankyou gurubhagwaanji for teaching us every point of table laying…Only you teaches us everything…….Apke prem ke anant anant shukrane….
Anant Shukrane Gurubhagwanji.
Aap apne her bacche ko perfect and complete bnate hain.
Her kaam ko bariki aur prem se karna sikhate ho.
Prem se khana bnana aur utni hi kushalta se serve bhi karna.
Yeh aap se sikha humne.
Aapke anant shukrane hain Bhagwanji
Guru bhagwan ji or guru maa ji ke anant anant shukrane hai
Jinhone hume bahut hi acchi tarah se table set karna sikhaya
Bhagwan ji Hume nahi recipe, or bahut sari baate,
Or kuch kuch siksha prath baate batate va samjhate rahte hai
Ashe sadguru bhagwan ji ko shat shat naman hai ??
Radhey radhey bhagwanji shukrane aapke etiquette or manner sikahne ke liye hume actual me bhout cheeze smjh aayi jo hume pta ni thi shukrane aapke itna sikahne ke liye hum sbko??..
A complete and useful information about table laying..
कहना खिलाना भी एक कला है ,ये इस article से समझ आया।
Thank you very much.
Shukrane Guru bhagwanji for guiding us with table laying etiquette.
Making yummy food is an art nd mostly ladies knows how to make food but unfortunately they don’t know how to serve in proper nd impressive way. So i m grateful to guru bhagwanji for giving us such a great knowledge..very superb article ??
Stepwise,aik aik point clear kiya gaya hai.
Table laying cloth,napkin and knife,forks setting bahut achey parkaar se sikhaya gaya.
Khana kis angle se serve ho ,
Sabhi points ko bahut detail.se samjhane ke liye aabhar hai.
Aik bahut useful article.
Thankyou very much
So attractive , stepwise , complete guidance related to table laying . Thank you very much for this useful information.