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How to Set your Table Properly with our Mexican Glassware
Are you confused about how to set the table with flatware, plates and glasses? Look no further! Three types of settings are described below. Normally you would have only one or two glasses per place setting and wait for dessert before putting out coffee cups or mugs.
The main plate is at the center, with the knife on the right, the cutting edge facing the plate, followed to the right of that with a spoon.
To the left of the plate is the fork, and to the left of that the napkin. The napkin can also be placed on the plate.
An option is a bread plate, much smaller than the main plate, placed above the fork, with the bread and butter knife on top at a sight angle, with the cutting edge facing the napkin and the handle on the right.
Above the knife is the water glass. This can be changed at an informal setting so that it is on the side of the “handedness” of the person. A right-handed person would have the glass above the knife, and a left-handed person would have the glass above the fork.
You can use a “code” to remember how to set this up: F-O-R-K-S: from left to right: F for fork, “O” for the shape of the plate, R (not a real item), K for knife, and S for spoon. For the other two items, form a small letter “b” with the fingers of your left hand, for the bread and butter plate, and form a small letter “d” with the fingers of your right hand for the drinks.
INFORMAL SETTING for a three-course dinner:
A three-course dinner would include soup, salad or first course, entree, and dessert.
The dinner plate would be at the center, with the napkin folded or in a napkin ring on the plate or to the left of the forks, or sometimes under the forks, folded.
The flatware is placed so that the first used is to the outside. Thus, with the forks on the left, the appetizer or salad fork is to the left of the larger, main course fork, if the salad is served before the main course. The knife is placed as in the basic setting. If the main course has meat, the knife can be replaced with a steak knife. For the spoons, to the right of the knife, if soup is served, a larger soup spoon would go on the outside, farther from the knife, with a teaspoon or dessert spoon to the left, between the knife and soup spoon. Drinking glasses are above the knife and spoons.
Only three of any type of utensil is on the table at any time unless the oyster fork is used. Before dessert is served, if there are more than three courses served, the utensils for the dessert are brought in with the dessert plate, before dessert is served.
With a multi-course meal, the appetizer could be shellfish, with the first course fruit or soup, followed by a fish course, the entree, and a salad. A large plate, or charger (optional) would be in place for under the first course meal plate when it is brought to the table. The charger remains for several courses while the other plates are removed and exchanged for the next course. The napkin would be on top of the charger or where the main plate would go.
Utensils are set out only if that dish is served. If there is no fish course, you wouldn't set out a fish fork. Starting from left to right, remembering first used is the farthest from the plate: Forks: fish, dinner, salad, followed by the charger/plate, and then knife and spoons: dinner knife, fish knife, soup or fruit spoon, if either is served as a first course, and oyster fork, if oysters are served, and it is the only fork to the right of the plate. The bread plate and knife same as in the basic setting.
Glasses: Up to five glasses are placed above the knives, with the water glass directly above the knife. To the right of the water glass is the champagne glass. To the right, or in front of the these are the red or white wine glass and a sherry glass.