Formal Place Setting

From the Emily Post Etiquette Book by Peggy Post

The one rule for a formal table is for everything to be geometrically spaced: the centerpiece at the exact center; the place settings at equal distances; and the utensils balanced. Beyond these placemats, you can vary flower arrangements and decorations as you like.

The placement of utensils is guided by the menu, the idea being that you use utensils in an "outside in" order. For the illustrated place setting here, the order of the menu is:
 Appetizer: Shellfish

 First Course: Soup or fruit

 Fish Course

 Entree

 Salad

(a) Service Plate: This large plate, also called a charger, serves as an under plate for the plate holding the first course, which will be brought to the table. When the first course is cleared, the service plate remains until the plate holding


the entree is served, at which point the two plates are exchanged. The charger may serve as the under plate for several courses which precede the entree.
(b) Butter Plate: The small butter plate is placed above the forks at the left of the place setting.

(c) Dinner Fork: The largest of the forks, also called the place fork, is placed on the left of the plate. Other smaller forks for other courses are arranged to the left or right of the dinner fork, according to when they will be used.

(d) Fish Fork: If there is a fish course, this small fork is placed farthest to the left of the dinner fork because it is the first fork used.

(e) Salad Fork: If the salad is served after the entree, the small salad fork is placed to the right of the dinner fork, next to the plate. If the salad is to be served first, and fish second, then the forks would be arranged (left to right): salad fork, fish fork, dinner fork.

(f) Dinner Knife: The large dinner knife is placed to the right of the dinner plate.

(g) Fish Knife: The specially shaped fish knife goes to the right of the dinner knife.

(h) Salad Knife (Note: there is no salad knife in the illustration): If used, according to the above menu, it would be placed to the left of the dinner knife, next to the dinner plate. If the salad is to be served first, and fish second, then the knives would be arranged (left to right): dinner knife, fish knife, salad knife.

(i) Soup Spoon or Fruit Spoon: If soup or fruit is served as a first course, then the accompanying spoon goes to the right of the knives.

(j) Oyster Fork: If shellfish are to be served, the oyster fork goes to the right of the spoons. Note: it is the only fork ever placed on the right of the plate.

(k) Butter Knife: The small spreader is paced diagonally on top of the butter plate; handle on the right and blade down.

(l) Glasses: These can number up to five and are placed so that the smaller ones are up front. The water goblet (la) is placed directly above the knives. Just to the right goes champagne flute (lb); in front of these are placed a red (lc) or white (ld) wine glass and a sherry glass (le).

(m) Napkin: The napkin is placed on top of the charger (if one is used) or in the space for the plate.






In General:



 Knife blades are always placed with the cutting edge toward the plate.

 No more than three of any implement is ever placed on the table, except when an oyster fork is used in addition to three other forks. If more than three courses are served before dessert, then the utensil for the fourth course is brought in with the food; likewise the salad fork and knife may be brought in when the salad course is served.

 Dessert spoons and forks are brought in on the dessert plate just before dessert is served.


 

How to carry Bridal Bouquets

 

To feel confident and self-assured, your brides will want to make sure they are holding and carrying the bouquet appropriately. Not every bouquet is carried the same way. Typically, the type of bouquet and features of the gown will determine the way the bouquet should be carried.

The most popular round, heart, cascade, and crescent bouquets are normally held and carried in front. These types of bouquets should be low enough to reveal the details on the neckline and bodice of the gown and are held with both hands as if arms are resting on the hips. The tendency to bring the bouquet up to the waist is natural; however it hides the details of the gown.

Small, lightweight and delicate bouquets, such as nosegays, clutch bouquets or single blossoms, can be carried to the side with one hand and are generally held at the same level as a bouquet held in front. If the nosegay is mounted in an elaborate or family heirloom tussy mussy (a small, Victorian style, metal or glass, cone-shaped holder), proudly display it by holding and carrying the bouquet in the front instead of the side. If a tussy mussy holder is chosen for the, there is generally only enough room to hold it securely with one hand. For proper positioning, carry the tussy mussy upwards in the hand with the forearm bent slightly so it is horizontal (parallel to the floor) while the elbow rests comfortably on the hip.

Floral pomanders (bloom-covered balls or cones suspended from a ribbon) can be carried to the side in the same manner as a nosegay or in front in the same manner as a round bouquet. Typically, adult attendants carry pomanders to the side with one hand while children carry them in the front with both hands. Arm bouquets which are long floral stems should rest naturally and comfortably across the inner bend of the elbow so that the bouquet is cradled in the arms with the blossom end of the flowers facing away from the body. This holding and carrying technique is not only comfortable, but it also allows guests on one side to see the open blossoms as you walk down the aisle and guests on the other side to see the open blossoms as you walk back up the aisle. Specialty bouquets such as fans, baskets, and prayer books should be carried according to their size and proportion. Smaller specialty bouquets can be carried



to either your front or side, while larger baskets should be carried down and to the side.

Whatever style is chosen, it's always best to hold and carry the bouquet in the most appropriate and natural way. You will want your bride to look regal and confident as she walks down the aisle, and this will ensure that all photographs capture her holding the bouquet comfortably without raising it too high and covering portions of the neck, face, or the exquisite details of the gown