Diners sharing a fondue pot come closer together over dinner.
Fondue parties require safety measures not needed for other types of meals. Fondue parties use a hot cooking vessel set directly in front of the diners on the table. The diners must have plenty of room to reach the fondue pot as they dip their food into the molten sauce. The place setting for each person at the table ensures that he has the right utensils for dipping food into the fondue pot and eating it with a fork from a plate.
Instructions
1. Cover the table with a tablecloth.
2. Set the table for no more than six people to avoid overcrowding the pot.
3. Place one plate at with a napkin folded into eighths to the right of the plate.
4. Wrap a different colored sticker around each of six for the guests to identify their entree fondue fork as it sits in the pot cooking their meat. Set one of these at each place setting on top of the napkin.
5. Place an unlabeled fondue fork next to the color-coded fondue fork at each setting between the entree fondue fork and the plate. This is the cheese or dessert fondue fork.
6. Set one dinner fork per setting on the outside of the place setting to the left of the fondue forks.
7. Place a dinner knife to the right of each plate with the blade facing the plate. Place a set of chopsticks on the right side of the knife for the guests to pull the food off their fondue forks onto their plates.
8. Arrange two heat-proof trivets in the center of the table.
9. Place one fondue pot on top of each trivet. Tape the cords for electric fondue pots to the table with masking tape if you have corded fondue pots.
Tags: fondue fork, fondue forks, place setting, each setting, entree fondue
