Elementos de una mesa de restaurant

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  • Publicado : 9 de marzo de 2011
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TABLE SETTING

The art of table setting can be influenced by many things. These influences include but are not limited to:
country
region in country
ethnic influences
whether you are dinning:
at a restaurant,
in a private home,
at a banquet,
historical settings
menu
and more.
The following formal and informal table settings are a generalized contemporary example of anAmerican table setting.

Informal | | Formal |
|      | |
(above the plate. left to right): bread & butter plate, butter knife, wine/water glass.
(plate row. left to right): napkin, salad fork, dinner fork, salad plate, plate, dinner knife. | | (above the plate. left to right): salt & pepper, dessert fork & spoon, water/wine glasses.
(plate row. left to right): fish fork, dinner fork,salad fork, napkin, rim soup plate, plate, salad knife, dinner knife, fish knife, soup spoon. |

Remember that the utensils for each course are placed in the order served, from the outside in. This will eliminate any confusion for any guest.
Your formal menu may not include a fish course and/or your tableware set may not include fish forks and knives. If there is not a fish course then don'tput out the fish forks and knives. In the event there is a fish course, it is perfectly acceptable to substitute what you have such that there are utensils for each course.

An informal table setting does not mean a haphazard table setting. You still need to pay attention to the details of spacing and neatness.

The following is a standard table settin for a three-course meal. Note the basic"outside-in" rule. The piece of flatware that will be used last is placed directly next to the whatever plate you are using.

Two Forks
Both forks are placed on the left of the plate. The fork furthest from the plate is for salad. The fork next to the plate is for the dinner. (Please Note: At more formal meals where the salad is served afer the main course, the order of placement is reversed.)Dinner Plate
The dinner plate is placed on the table when the main course is served and is not on the table when the guests sit down.

Salad Plate
The salad plate is placed left of the forks.
One Dinner Knife
On the right side, and directly next to, the plate. If the main course requires a steak knife, it may be substituted for the dinner knife.

Two Spoons
On the right side of the knife.The dessert spoon is directly to the right of the knife. The soup spoon is on the far right.

One Butter Plate with Butter Knife
A small bread plate is placed above the forks, above and to the left of the service plate. 

One Water Goblet
A water glass will be found just above your knives. 

One Wine Glass
At least one wine glass should sit to the right and possibly above the waterglass. 

Napkin
Place the napkin in the place setting's center, or left of the last fork.

Coffee Cups
Place a cup and saucer to the right of the place setting. The coffee spoon goes to the left of right of the saucer.
Dessert Spoon and Fork
A dessert fork and/or spoon may be placed horizontally above the dinner plate.  These utensils may also be provided when dessert is served.

Buttershould be waiting on butter plates, the glasses filled with water, and the wine ready to be served all before the guests are seated at the table.
The salad may be served with the entree.
When the first course is at the table when guests arrive, the main course is served after the plates for the first course are removed.

The Formal Table Setting
Service Plate
Place the service plate in thecenter of the place setting.

Butter Plate
A small bread plate is placed above the forks, above and to the left of the service plate.

Wine Glasses
If two wine glasses are presented, the glass with the longer stem and cylindrical globe is the white wine glass.  White wine glasses should only be held by the stem.  Red wine glasses have a wider globe and may be cupped in the palm of your hand...
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