That's why men quietly admire: "And as soon as they have enough patience for all these petty details? !! "And the details are in fact far from petty, they are indicators of good tone. After all, a well-served table creates a feeling of celebration, celebration. Laying implies a neatly and beautifully laid table, all the devices are arranged in the order in which they will be used, and the correct serving assumes the presence of only those devices that will be used at the moment, this is done so that the table does not look overloaded.
The main problem of housewives is the abundance of serving rules. For example, for a dinner party you need a certain number of instruments and their correct arrangement, which is not suitable if you arrange lunch, lunch or evening coffee. Therefore, we suggest you familiarize yourself with how to properly serve the table.
1. Preparatory stage
We begin with the arrangement of chairs, because they play almost a key role, if, of course, you do not have a buffet. The distance between them should be 50-80 cm, so as not to constrain guests when traveling and not cause discomfort.
The tablecloth is best suited linen, and the color should be monophonic and not catchy. For example, white, which will give your feast solemnity, can also use olive, milk or burgundy. Tablecloth should not hang from the edges of the table more than 20-30 cm, while it should be carefully ironed. In case you did not have a tablecloth, then you can use large napkins, exposing the instruments on them. Also, in any case, you need to use small tissue or paper napkins, which should lie to the left of the dish or on its bottom. Slightly fantasizing, you can fold it in the form of a cone, fan or tulip, which will give non-standard and solemnity to your feast.
2. Cutlery
To begin with it is necessary to understand the varieties of existing plates. The deepest dish for soup; large, but shallow - serving; medium shallow - for hot; the smallest dish is a pie.
We begin to arrange plates. First put a serving plate, with the expectation that this was in front of each guest. On it put a plate for soup or a plate for hot. After this, to the left of the serving plate, you need to put the pirozhkovaya, which is intended for buns or bread.
Throughout the feast, all plates, except for serving, change.
Equally complex and important is the rules for placing cutlery. They say that forks need to be put to the left of the plate, and the spoons and knives are on the right, with the blades lying with the blade to the plate. Regarding the position of the spoons and forks, they must lie with a concave side to the table. Now consider the order in which the instruments are placed on both sides of the dish. On the right, in order of distance from the plate, lie: a knife for a hot dish, a knife for the second dish (if this is supposed); knife for snacks or fish; The soup spoon occupies the most distant position. The main uses of these devices are fairly easy to learn. It's all about their size. For example, the biggest knife (fork) is for a hot dish.
The forks on the left side of the plate are in the same position. The situation is similar when the appliance for a hot dish lies near the dish itself, then the fork for the next dish, then the fish or snack bar, takes the extreme position.
The dining fork, like the knife, is the largest, it has 4 teeth, the fish also has 4 teeth, although smaller in size, but the snack bar is the smallest fork that has only 3 teeth.
A dessert fork, spoon and knife are placed behind the plate, in such an arrangement that they are parallel to the edge of the table. For convenience and according to the laying rules, put the fork and spoon with the handle to the left, and the knife - the blade to the plate.
But, the rules for dessert instruments can be used for large banquets, if you have a feast at home, you can limit yourself to unused appliances during the main meal.
3 . The final stage
All plates on the table should be located at a certain distance, which we will now talk about. So, opposite to each chair there should be a plate. It should not stand on the edge of the table, maximum is 2 cm from the edge. Between the cutlery and plates the distance should reach 0. 5 cm, the same distance should be between the instruments themselves. In order to create harmony, on the solemn table spread out all the devices in parallel to each other, it is better if you do this at a right angle relative to the edge of the table.
Serving the table does not omit even such details as salt and pepper, they should be placed along the entire table so that guests do not have to stretch or even stand up for them.
For serving the table it is best to use dishes from one service, it will emphasize the unity of your style and give the table aristocratic.
As a real hostess, you should think not only about serving the table, but also about the beautiful design of dishes. Today there are a lot of methods and ways to decorate festive dishes. Do not forget that they should not be too cold (even if it's cold snacks) or hot. With regard to hot preparations, they should be served only in closed containers.
So, your table is finished, but there is one more little detail. How do I host guests? After all, different situations happen and the invited can not only be unfamiliar, but also not very well treated with each other. There is an idea how to avoid a spoiled mood. Prepare beautiful cards, which specify the name of the guest, this will help you not only to avoid misunderstanding, but also to plant people so that they are able to communicate with each other. Thus, we have envisaged even unforeseen situations that spoil such celebrations from time to time.
The main thing remains, you, as the hostess of the evening, should look amazing, so from serving the table, go to the servicing of the appearance!