The Setting of the Places: Silver
This is part of a series I've been wanting to do for a long time so I am
excited I am able to have Eugene do this for my blog. It is about
etiquette as was appropriate in the Victorian Era (1837–1901). During
that time, culturally there was a transition away from the rationalism
of the Georgian period and toward romanticism and mysticism with regard to religion, social values, and the arts. The era is popularly associated with the values of social restraint. What? Social restraint? What's that?!? So we move on....thank you for reading.
Love, George
The Setting of the Places: Silver
The number of plates will be determined of course by the number of guests and also by the amount of courses that are to be served during the private dinner. Plates must be properly positioned and are put around the table at equal distances - spaced with a string if whoever is setting the table doesn't have a accurate eye. On the left of each plate, handle toward the edge of the table and prongs up, is put the salad fork; the meat fork is put next, and then the fish fork. Just to the right of the plate, is put the salad knife, closest to the set of forks of their guest, then the meat knife followed by the fish knife, the cutting edge of each toward the plate. Afterwards, comes the soup-spoon and then the oyster fork or grapefruit spoon. There should not be more than three forks and three knives on the table when it is set. Therefore, if there is an additional course, which is rarely seen these days, between the fish and main dish when it appears, the fork for this course is placed between the fish fork and that for the meat, and the salad fork is left out to be brought in later. The salad knife is also omitted, as it is in any case when the salad does not require one. Also, for informational purposes a butter knives and plates are never used on a formal dinner table. In short, the silver is arranged so that one uses the utensils farthest from the plate, taking the next in order for each succeeding course.
Love, George
The Setting of the Places: Silver
The number of plates will be determined of course by the number of guests and also by the amount of courses that are to be served during the private dinner. Plates must be properly positioned and are put around the table at equal distances - spaced with a string if whoever is setting the table doesn't have a accurate eye. On the left of each plate, handle toward the edge of the table and prongs up, is put the salad fork; the meat fork is put next, and then the fish fork. Just to the right of the plate, is put the salad knife, closest to the set of forks of their guest, then the meat knife followed by the fish knife, the cutting edge of each toward the plate. Afterwards, comes the soup-spoon and then the oyster fork or grapefruit spoon. There should not be more than three forks and three knives on the table when it is set. Therefore, if there is an additional course, which is rarely seen these days, between the fish and main dish when it appears, the fork for this course is placed between the fish fork and that for the meat, and the salad fork is left out to be brought in later. The salad knife is also omitted, as it is in any case when the salad does not require one. Also, for informational purposes a butter knives and plates are never used on a formal dinner table. In short, the silver is arranged so that one uses the utensils farthest from the plate, taking the next in order for each succeeding course.
Posted by Eugene Vodovoz at 19 October 2011, 10:23 AM 
Categories: Etiquette
Tags: setting utensils forks knives equal distance oyster fork grapefruit spoon
Categories: Etiquette
Tags: setting utensils forks knives equal distance oyster fork grapefruit spoon
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