Proper table setting in the restaurant is one of the main elements to attract visitors. The visitors form their impression of the institution based not only on the cooking but on the quality used in the design elements. Presentation of dishes using the correct, high quality and beautiful cookware makes it attractive and attractive.

The history of the origin serving

For the first time people began to use the decorated vessels for drinking and eating as elements serving in ancient times. For example, the beautiful dishes used at feasts of the Egyptian pharaohs. The Greeks in that era were widely used clay and glass bowls and cups for drinking. Rich ancient Romans ate and drank from silver dishes with gold leaf, was also in the course of fine glasses made of glass.

Since the XI century in the everyday life of the Europeans came the tablecloth that covered the table and was used for wiping hands. And XIII century gave the world a conjuror for your fingers, because the tables are constantly present meat, which is eaten directly with your hands. At the same time began to use floral wreaths for decoration of the table. But the devices were present in very limited quantities.

XIV-XV century, characterized by the appearance of tin and wooden plates, salt shakers and vessels for beverages in the homes of wealthy people. Spoons and knives still was not enough, so you brought these devices with you.

Use a wok for stir-fry, soup-bowls, pewter and silver plates became common in Europe in the XVI century. Occasionally you could find dishes of Chinese porcelain. At the same time begins to appear in use a fork.Table setting in restaurant

In the XVII century, the Cutlery acquired forms, similar to modern. The XVIII century gave the world porcelain sets, which for the first time have the opportunity to lay the table in the same dish. Over time the culture of feasts went to all higher level. But with the second half of the twentieth century intensively began to occur Americanization, increasingly popular become fast food and establishments with self-service. This had a negative impact on the culture of food. Fortunately, nowadays people pay much more attention on making the place of meals, quality utensils and appliances. Modern beautiful table setting allows you to create a special atmosphere that is appropriate for a particular case.

Options serving

The table layout there are many options. It depends on the status of the institution, form and time of service, the subject of the event and number of guests. A preliminary setting is applied, when the restaurant tables are prepared to receive visitors. Its purpose is to complement the interior and accelerate the maintenance process. Serving Breakfast does not require a large amount of dishes for the table decoration. In the period dining service a La carte business lunch, the number of devices is minimized. But in the evening the decoration must be complete. Table setting for wedding is also one of the existing varieties. In addition to this distinction, design options when celebrating anniversaries, when catering according to menu and field events.

There are some types of table layout:

  • for the morning lunch
  • dining
  • evening service
  • for Banquet
  • for a buffet
  • tea
  • coffee.


Table setting in a restaurant requires compliance with such conditions:

1) Conformity clearance services.

2) the Combination of serving and the menu.

3) the Harmony of serving and the shape of the table, the selected colors and interior.

4) Display of national characteristics and to the thematic focus of the event.

5) the Location of all elements of serving under existing rules.

Basic principles

Classic table setting in the restaurant is carried out according to the scheme depicted in the figure below.

  1. Napkin.
  2. The salad fork.
  3. Fork.
  4. Fork for dessert.
  5. Your bread plate a butter knife.
  6. Dish dining room.
  7. Table knife.
  8. Teaspoon.
  9. Teaspoon for dessert.
  10. Tablespoon.
  11. Plug for cocktails.
  12. A glass of water.
  13. A glass of red wine.
  14. A glass of white wine.
  15. Coffee Cup saucer.

Each of these elements has its own purpose. The basic rule of their use – Cutlery, located on the right side of the plate, you need to take the corresponding hand. This applies to objects placed to the left. The devices are arranged in the order in which served. The first uses elements lying at the edges.

When serving dishes that are eaten with hands, the Desk additionally serves the conjuror. It is a small container of warm water to which you added rose petals or lemon slices. To properly install it on the left from the main dish.

All the elements of the table should be in harmony with each other and with the elements of appearance of the hall, like curtains, upholstery etc.

The sequence

The table decorations should be in this order:

  1. Cover the table with a tablecloth.
  2. To put utensils from porcelain and faience.
  3. Put the appropriate Cutlery.
  4. To put utensils from glass and crystal.
  5. Spread on a linen table cloth.
  6. To set devices with the spices.
  7. Decorate the table with vases of flowers.

Each of these stages is described in detail below.

The first stage covers – table cover tablecloth. This table linen should be made of fabric. Sometimes under the main tablecloth put dense soft basis, to avoid the sound of the knocking of the devices on the surface. This layer can be made of fleece or flannel and should be of a size strictly equal to the size of the perimeter of the table.

Tablecloth made of polyethylene is also used in establishments. But this only allows table setting in the restaurant for morning lunch and dinner business menu. Spread a tablecloth on top of the main fabric. In the afternoon, the coating of the cloth is necessary to remove.

The size of the tablecloth can be chosen individually. The edges should hang down to 20-30 cm below the edge of the table evenly around the perimeter. The corners of the tablecloth are placed straight down parallel to the legs.

The choice of color of the tablecloth depends on the nature of the event, the concept of institution and its interior. For daily servings, you can use light-colored coatings or patterned. If you apply a cloth of dark color, it requires to use light dishes. Table setting for a wedding involves the use of a white cover.

Porcelain or crockery

In the arrangement of the plates need to remember that each guest should have no less than 80 inches of space.

Clean and shiny the dishes are arranged on each other in this order (bottom to top):

  1. Large flat plate for the main dish.
  2. Deep dishes of soup.
  3. A small dish under cold appetizers.

On the left side of the main dish is a small plate for bread, on top of which lay a butter knife.

Dishes for the main course should be placed in front of the chair and at a distance of two inches from the edge of the table. The distance between the plate for the bread and main dishes – from 5 to 15 cm If a meal is not provided in the selected menu, the corresponding plate set for table layout shall not enter.

Serving the devices should be not only beautiful but also functional. Therefore, all the elements are arranged thus: on the far edge of the main plates are those items that will be used in the first place. Devices should be placed at a distance of 5-10 mm from each other. The extreme right side of the utensils is a fork for cocktails. Followed by a tablespoon. Closer to the plate are tea and dessert spoons. Closest to the main dish lies a table knife sent the blade inside. All of these elements must be kept in the right hand.

To the left, fork: salad (has four prongs and small size), for the main course (the largest) and for dessert (little, having three prongs). This Cutlery you need to place the prongs up and when used to keep in the left hand.

A butter knife is the edge to the center of the plate for bread, standing near the main dishes.

A beautiful table setting is not possible if there is a clutter of appliances. No need to put a particular item if it will not be used during the meal. For example, if the menu no fish, respectively, a knife and fork for her on the table is not needed.

If you intend to supply more than three dishes, all the Cutlery from are laid. They take out later, as needed.

Glass and crystal ware

On the table you need to put this amount of glasses how many drinks expected to be served during the meal. In the classic version provides glasses for red and white wine and a glass for water.

When serving, the waiter will individually fill the required glassware with the appropriate drink.

Glassware for serving the table is set to the right of the main plate in a straight line or arc. If there are more than three glasses, then they are set in two rows in such a way that the large ones do not obscure the small ones.

The stronger the drink, the smaller intended for his dishes.

The table decorations strictly prohibits the use of paper napkins. Should apply a cloth table linen, which is carefully washed, starched and ironed. Original napkins are an additional decorative feature. The color and texture of these elements are selected depending on a concept of the celebration and the interior of the restaurant.

The guest should take a napkin for a free area, pull – and it will be revealed. Next, you should fold it in half and put them on my knees. This cloth is designed to protect clothing from contamination during the meal. Its inner side if necessary, you can wet lips.

Additional elements of decor

Win-win table decoration are fresh flowers. Vases with this decoration should match the overall style of serving. It is recommended to choose for table decoration the flowers have a strong smell, so as not to interrupt the flavors of the dishes.

Another possible element of the decor – a candle in a glass container. They add romance and coziness to the ambience.

Table setting in the restaurant is an art, which not only increases the attractiveness of food served, but also complements the atmosphere of the institution. There are several types of table setting, which differ from each other some nuances. The rules of serving involves placing a seemingly powerful Arsenal of crockery and Cutlery. But upon closer examination it turns out that all is not as difficult as it might seem at first. And remember that even in 1825, the French philosopher and Gastronome Jean Anthelm Brilla-Savarin said, "the Right to the joy of a good table, belongs only to man."