Bon Ton at the table

Awell-set table is a pleasure that enhances the enjoyment of an appetizing course, especially if accompanied by a good wine. So how should we behave?

The tablecloth must be well ironed; it will drop by about 30-40 centimeters to avoid clutter in the legs and the use of the flannel is important. If it is too decorated, we will choose neutral plates so as not to overdo the colors; on the contrary, if a service is particularly rich, we will opt for a neutral tablecloth.

The underplate is recommended to give elegance and to make the fabric less dirty. At the time of setting, a maximum of three dishes can be ready or, as in our example in the photo, only two because the appetizer can be eaten standing. Plates for fruit and desserts will need to be close to be brought to the moment.

The cutlery will be positioned in the classic way: on the right the knife with the blade inside and on the left the forks; in the extreme part you will put the cutlery with which you start the meal. The dessert cutlery will be placed on the plate. If there is a dessert spoon, the handle will go to the right for easier grip.

The glasses, a sore point for those who have to organize their seats in an elegant way, should be positioned at the top and to the right. It starts from the largest, that is, from the glass of water and then that of wine while the glass for sparkling wine or champagne goes behind the two main glasses in parallel to that of wine.

The water will always be served in a glass jug; for wine you can also use the bottle.

On the left is the bread saucer.

The napkin is usually placed on the left but, if there is a decoration, it can also be placed on the plate.

Finally, the last tip for embellishing the table: avoid fake flowers and very fragrant ones and don’t overdo the height so as not to interfere with the guests’ conversation.

If you use candles, avoid aromatic ones and make sure that the light does not reach the eyes.

At this point the table is ready.