Why is proper table setting important to your guests? New York chef Eric Ripert, quoted in "Real Simple" magazine, explains that "the order of everything on the table is logical," and isn't specified purely for aesthetic reasons or to be complicated. Having everything within easy reach for your guests is a courtesy they will appreciate, particularly when you plan to pair different wines with each course. Proper table-setting will also positively influence the appearance of the food served, set the tone for the meal, and make your guests feel important, according to Utah Education Network. Add this to my Recipe Box.
Instructions
1. First, set the required number of places at the table with plates, silverware, and napkins. Up to five glasses can then be placed at a formal dinner, according to Emily Post. The first glass, a water goblet, belongs just above the dinner knife tip, because "people usually reach for water more often than wine," according to Real Simple magazine.
2. A champagne flute is placed to the right of and slightly behind the water goblet. According to Marian T. Horvat, Ph.D. and author of "Catholic Manual of Civility." Because champagne is served with dessert, it is placed slightly behind the wineglasses, as it will be the only glass remaining with the water goblet at the end of the meal.
3. Red wine is typically served with meat courses and red wineglasses are placed to the right of the water goblet. Out of five glasses in a formal table setting, two may be red wineglasses if you are pairing different red wines for two meat plates. Horvat recommends placing them according to size to allow them to be reached easily.
4. White wine glasses should be placed to the right of the red wineglasses on the table. Fish courses are typically served with white wine, and should be removed as the meal progresses in preparation for the next course, according to Horvat.
5. If desired, a sherry glass may be placed to the right of the white wineglasses, according to Emily Post. Traditionally, sherry was served at room temperature with appetizers or to accompany a soup course, according to "Antiques Digest."
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