Formal table setting

Your starting point is to align the bottom edge of all utensils with the bottom edge of your plate. Leave a gap of 1” between the bottom edge of the table and the bottom edge of your plate and utensils. Your utensils should then sit 1” away from the left and right edge of your plate. A gap of 15” should be left between each place setting so your guests have a comfortable amount of room.

Forks

On the left of your plate, place your forks in order of use from left to right. So in the example visual shown, the fish would be served as an appetizer, so placed on the far left. If your salad course is served after your main course, place the main course fork in the middle and salad fork on the right next to the plate.

Knives and soup spoon

The blade of all knives should point at the dinner plate and all knives should be laid out in order of use from right to left. If there is a soup course, place the soup spoon to the right of your knives. If you’re having steak then replace the main knife with a steak knife.

Bread plate and glasses

Place your bread plate above your forks, and above and to the left of your main plate. Place a butter knife on your bread plate with handle to the right at an angle of 45º. When it comes to glasses, there is a little more creative license but the water glass should be closest to the right hand of the guest.

Dessert spoon and napkin

The dessert spoon should be placed horizontally above the main plate with the handle to the right. If using a cake fork, place below the dessert spoon with the handle to the left. The napkin can be placed in the centre of the place setting or to the left of the first fork to be used.