How to Read Your Table Setting (Part Two)
In last week’s post, we covered the first five courses for this diagram. If you missed it, just click here.
Now, let’s cover the remaining courses:
Sixth Course: Main Course A dinner fork and dinner knife are used for the main course. Because pasta is served on the plate, the pasta spoon will be the third utensil that is used. The top of the plate is where extra utensils are placed and where your pasta spoon can be found.
- Salad: Even though we serve salad in the U.S. as a first course, traditionally, the purpose of salad after the meal is to aid in our digestive process. It is the bulk that pushes the food through our bodies.
- Dessert: Last, but absolutely not least, comes dessert. The placement of the fork and spoon at the top of the plate tells us that a solid and liquid will be served for dessert (such as cake and ice cream).
Going from the right side in, the first glass will be sherry and it accompanies the soup.
The second glass can be for white wine and will be served with the fish course.
Red wine is poured when the main course is served. A champagne flute is next for giving toasts, and can be served with or before dessert.
At a correct place setting, the water glass rests directly above the last knife on the right, next to the plate. The water glass is the only glass that stays on the table throughout the meal.
How did you do? It’s not often that eight courses are served in our households, but doesn’t it make you feel more confident to know you could navigate such a meal? If you would like to learn more, we can help with that, too.