The Proper Way to Set a Table With Silverware

A well-set table reflects good etiquette.

The silverware can be the most confusing aspect of proper table setting. Because the silverware used will vary depending on the courses that are served, it can be helpful to remember that silverware is always arranged in an "outside-in" pattern, meaning that the outermost silverware is used for the first course, then working your way in. Forks are placed to the left of the plate, knives and spoons to the right. These basic rules apply to both formal and informal settings.

Instructions

1. Determine the appropriate formality level for the table, as the appropriate table setting will be different for formal and informal occasions.

   At a formal meal, each course is brought in individually. There will also be separate utensils for each course--a salad fork, fruit fork, dessert fork, etc. Informal meals feature less silverware, as multiple courses are eaten using the same utensils.

2. Place the forks on the table, to the left of the plate.

   For an informal table setting, two forks are used: a dinner fork and a salad/appetizer fork. Both are placed to the left of the plate, using an "outside-in" order. If the salad is served before the meal, as is typical in the U.S., the salad fork is placed on the far edge; if the salad is served following the meal, as in Europe, the salad fork is placed on the inner edge.

   Formal settings use three forks: a dinner fork--the largest fork, also called a "place fork"--a fish fork, and a salad fork. As in an informal place setting, they are arranged according to the course order, with the first course's fork placed at the outermost edge.

3. Place the knives on the table, to the right of the fork.

   At an informal occasion, typically only one knife--the dinner knife--is used, unless there is a main course of thick meat, in which case a steak knife may be substituted or added. The cutting edge of the knife should point inwards toward the plate.

   For a formal place setting, up to three knives will be used, arranged from the outside in order of the courses, all with the sharp edge facing inwards toward the plate. A dinner knife or steak knife will always be used; this knife is the largest. Depending on the courses, a fish knife and/or salad knife may also be placed on the table.

   Both formal and informal place settings may include a butter spreading knife, which will be placed on the bread plate.

4. Place the spoons on the table. Spoons are placed to the right of the knives, in an outside-in course order. (Since dessert is typically served last, the dessert spoon is usually the innermost spoon, placed next to the knives.)

   Both informal and formal silverware settings will use a soup spoon and a dessert spoon. The soup spoon is a round, "O" shaped spoon. The dessert spoon is smaller and oval.

   A formal setting may also include a fruit spoon, if a fruit course is served.

Tips & Warnings

• Use a mnemonic device to remember how to order the silverware. Picture the word "FORKS." Left to right, the order on the table is: F for Fork, O for the (shape of the) Plate, K for Knives and S for Spoons. (Obviously, the R is omitted.)

References

• Emily Post Institute: Informal Table Settings
• Emily Post Institute: Formal Table Setting
• Etiquette Scholar: Guidelines for Placing Flatware
• Emily Post Institute: Basic Table Settings