The Setting of Glassware and More
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 Glassware and More
The wineglasses that are to be chosen will depend of course upon the menu, but their table-setting arrangement will have to be according to size, in that little ones cannot very well be hidden behind large ones. Therefore, the goblet for water is places directly above the knives are the right of the plate; next to it, at a slight distance to the right, the champagne glass; in front and between these two, the claret or white wine glass, if either is to be served. The sherry glass goes either in front or some what to the right of the wine glasses. If there is to be a glass for burgundy, it would be back between the goblet and the glass for champagne. Instead of grouping the glasses you can have them placed in a straight row slanting downward from the goblet at the upper left to the glass for sherry at lower right. At the private dinner table, two or three glasses, in addition to the goblet, are usual - one for sherry and one for claret and possibly one for a light white wine or a burgundy.
Love, George
The Setting of Glassware and More
The wineglasses that are to be chosen will depend of course upon the menu, but their table-setting arrangement will have to be according to size, in that little ones cannot very well be hidden behind large ones. Therefore, the goblet for water is places directly above the knives are the right of the plate; next to it, at a slight distance to the right, the champagne glass; in front and between these two, the claret or white wine glass, if either is to be served. The sherry glass goes either in front or some what to the right of the wine glasses. If there is to be a glass for burgundy, it would be back between the goblet and the glass for champagne. Instead of grouping the glasses you can have them placed in a straight row slanting downward from the goblet at the upper left to the glass for sherry at lower right. At the private dinner table, two or three glasses, in addition to the goblet, are usual - one for sherry and one for claret and possibly one for a light white wine or a burgundy.
The proper positioning of the glasses.
Dinner napkins folded square and laid flat go on each dinner plate. Fancy folding is not in good taste, but if the napkin is very large, then the sides are folded in so as to make a flattened roll a third the width of its height. If the napkin has a corner monogram, they may be folded diagonally in half, and the two long ends folded under. Napkins are put at the side only when it is necessary to put food on the table before seating the guests. Putting the napkin at the side of an empty plate in order to display the plate is like wearing a ring over a glove - as well as being incorrect for formal table-setting. Place cards are set in the center of the napkin or on the tablecloth above the napkin at the exact center of the place setting.
Posted by Eugene Vodovoz at 20 October 2011, 10:24 AM 
Categories: Etiquette
Tags: wine burgundy napkins champagne goblet claret arrangement size table
Categories: Etiquette
Tags: wine burgundy napkins champagne goblet claret arrangement size table
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