There are as many ways to set a restaurant table as there are restaurants. Individual restaurants and restaurant chains have their own specific dictates of what they deem as "right" for their clientele. There are some general rules that most follow, however.
Set the charger (if applicable) in the center of the place setting, about two inches from the edge of the table.
Place the appropriately folded napkin on the charger.
Arrange the forks on the left. The dinner fork should be closest to the plate. Work your way outward so that the smallest fork--and first to be used during the meal--will be on the outside. Place the knife blade inward; put it on the right hand side of the plate. The spoons should be placed next to it, again in order of their intended usage during the meal.
Put the bread plate on the left; it should be above the fork. The butter knife should be placed on the plate at an angle, and the salad plate should be placed on the left by the fork's side.
Place the water glass on the right. Place it above the dinner knife. The wine glass (or glasses) should be placed to the right of the water glass, once again with the intention that the first to be used for consumption being on the outer edge of the place setting. If the restaurant specializes in pairings, the servers will likely bring the glasses with each entrée.
Bring the dessert plate, coffee cup and saucer at the meal's conclusion.