formal table setting

How to set a table How to set a table correctly A. Service Plate When the starter course has been cleared, the service plate will remain until the plate holding the entrée (a dish served before the main coarse ) is served, then the two plates are swapped. The service dish can be used for several courses. B. Butter plate: Always placed above the forks to the left of the setting. C. Dinner fork Placed on the left of the plate. Smaller forks used for other courses are arranged to the left or right of the dinner fork, in order of when they will be used. D. Fish fork: The small fork is placed to the left of the dinner fork as it is the first fork used. E. Salad fork: This is placed to the right of the dinner fork, but only if served after the entrée. F. Dinner knife: Must be placed to the right of the dinner plate. G. Fish knife: Placed next to the dinner knife on the right. H. Soup spoon or fruit spoon: Goes to the right of the knives. I. Oyster fork: If shellfish are to be served, the oyster fork is set to the right of the spoons. J. Butter knife: Placed diagonally on top of the butter plate, handle on the right and blade down. K. Glasses: The water goblet (K1) is placed directly above the knives next to the right is a champagne flute (K2); slightly back of these two are a red (K3) or white (K3) wine glass and last a sherry glass (K4). Sometimes Red and white wine glasses are used at the same time making 5 glasses in total. K. Napkin: The napkin is placed on top of the service plate.