Correct table layout

So, in a few hours the guests will be assembled, and the table is not yet set. You are rushing from the kitchen to the room, and do not know where to begin.

A starched white tablecloth is prepared, it remains to fold it in the center and iron the crease. Typically, the corners of the tablecloth should close the table legs, and on the sides should be lowered not more than 25 centimeters, but not below the seats of the chairs.
You can put a cloth under the tablecloth. Then it will lie flat, the clatter of dishes will become quieter, the dishes will beat less.
Serving starts, focus on the center of the table. On one side of it, the first - the central plate - is placed, from which other plates are placed in the right and left sides. Arrange small dishes, and on them - snack bars, retreating from the edge of the table about 2-3 cm. The distance between the neighboring plates should be 60-80 cm. To the left of the diner, put the pirozhka plate. And on the right - knives sharpened sides inside. First for the second course, and then for the snack bars. In the same sequence, place the forks with the horns up, just to the left of the plate. Dessert spoons, a fork and a knife put in front of a plate.
The napkin should be placed more correctly to the left of the fork. On the right, a napkin can be put, in the event that there is no left on the left. Also napkins folded with a cap, a triangle, a candle, a fan, etc. can be put on a snack plate.
Before a large knife, put a water glass and a tall glass for puff pastries or mixers for mixed.
Fruits are served in vases. Separate the grapes into small brushes, cut oranges into circles.
Mineral water, sweet drinks in glass bottles, put on the edges of the table, placing them "bouquet". Do the same with plastic bottles. Also, on both sides, place juices and home made beverages in jugs.
Cold snacks, cooked portion by piece, arrange evenly, so that they can be conveniently taken to each of the guests. To make the dishes on the table smaller, we recommend to prepare "assorted". In the center, put a "nail" dish, decorated with appetizing and beautiful. Do not forget to put the appliance in each dish for its laying on plates.
If a lot of guests, the hostess, sometimes, herself updates the guests, offering a dish from a large dish. At the same time, he puts it on the guest's plate, coming from the right side. If he himself takes a treat, the landlady comes to the left.
When you finish serving, put bunches of flowers in the center of the table or around the edges, but so that they do not obstruct people and do not interfere with the conversation.