How to Serve Meals

I can’t remember the last time I took out my fine china. What’s the point when my family and I mostly eat at Ronald’s or at the Colonel’s? But hey, who knows when Hil and Bill will decide to drop by for dinner. These illustrations and guidelines from TIME Life might come in handy. Actually, part of my responsibilities at work is to coordinate food events and this cheat sheet has proven invaluable on many occasions.

 

Buffet Setting

 

 

 

 

 

 

 

The buffet is one of the easiest ways to give a party. Entertaining guests can be made possible even without servants and a big dining room. Place duplicate arrangements on both sides of the table. Dessert and coffee service should be set up separate from the main buffet area. Relishes and sauces should be placed after the entrees. Soups should be within reach and at the end of the table to prevent spillage. Buffet food should not require cutting with a knife unless tables are provided. Guest lines should move from left to right. Station someone to preside over the self-service to take care of spills and to replenish food.

 

Informal Place Setting

 

 

 

 

 

 

 

Napkins of any color can be used and are placed at the left of the forks if the first course is in place when guests are seated. Otherwise, they are placed on each guest’s plates. Any amount of silver can be used. Dessert silver is positioned crosswise above the main plate. Usually only one type of wine is served with the wine glass always to the right of of the water glass. Service plates are omitted and a bread and butter plate, with a butter knife on it, is placed just beyond the forks. Host and hostess occupy the head and foot of the table but other guests may be arranged casually. Platters and dinner plates are stacked in front of the host or hostess, who fills each plate and passes it to guests. Salads can be served as the first course, with the main course, or after the entree. Coffee may be served at the table by the hostess and are passed in the same way as dinner plates.

 

Formal Place Setting

 

 

 

 

 

 

 

The use of white napkins is required and are placed on each plate, folded oblong or square. The rule is no more than three forks and three knives should appear at one time. Oyster forks, if used, are placed at the right of the service plate. Dessert silver and plate are presented just before use. Wine glasses are always to the right of the water glass and are usually in the order of water goblet, red wine glass and white wine glass. The service plate remains in place until the next plate. There is no bread and butter plate. Rolls are passed and laid on the tablecloth. Butter is rarely provided.The host sits at the head and the hostess at the foot. The male guest of honor is seated at the right of the hostess and the female guest of honor is situated at the host’s right. Married couples are arranged separately. The sexes are alternated, female, male, female, male and so forth. The female guest of honor is served first, with the service continuing toward the right. Food is presented to each guest from his left side. Place settings are not permitted to be without plates. As the server removes the used plate with her right hand, she places the plate for the next course with her left. Tables are cleared before dessert service. Coffee is served from a tray after the guests have left the table, and usually on demitasse cups. The handle of cup should be on the guest’s right and spoons are on each saucer, parallel to the cup handle.