Festive table setting

The simple rules of table setting are all about making the table as comfortable as possible and serving food in such a way that it stimulates the appetite.

On holidays and days of receiving guests, every hostess strives to create a particularly beautiful and festive atmosphere at her table, realising that her work will not be appreciated if the food does not look appetising. Such an endeavour is to be welcomed. But it is no less important to develop the habit not only on holidays but also on ordinary days of serving the table well for breakfast, lunch and dinner. It is a matter of habit only, because even the most careful serving does not require much labour or time.

Anyone who thinks that crystal and porcelain are indispensable when setting the table is mistaken. Of course, shiny crystal and glass, thin transparent porcelain, snow-white, starched tablecloth and napkins, a vase with fruit or fresh flowers give the table a particularly attractive look, but to make the table beautiful, it is enough to have a modest set, a tidy tablecloth and the necessary set of cutlery.

Modern table settings are utilitarian. The piling up of crockery prevents you from sitting at the table and creates discomfort and crowding.

The best decoration for a festive and ordinary table is fresh flowers. So that the vase with flowers does not take up a lot of space, it is best to put it on the table low vases, where to put not bouquets, but a few flowers. And for fruit, which also serves as a dessert and an attractive table decoration, vases on small legs or without legs at all are convenient.

✓ The table setting starts with the tablecloth. A starched and well-ironed white tablecloth is placed so that the middle fold is smoothed in the middle of the table.

✓ Plates, salad bowls, vases with cold appetisers, and saucepans are placed all over the free space. - Vessels with condiments - vinegar, pepper, mustard. For all dishes with snacks serve common utensils - spatulas, spoons, tongs, forks.

✓ Glasses with drinks are placed in different places of the table, closer to the centre. Fruit and mineral waters are opened just before sitting down at the table.

✓ Before serving the first courses on the table remove the used appetiser plates and utensils, and take away the dishes and plates with appetizers.

✓ If there are guests at the table, it is more convenient to pour soup into plates in the kitchen and put them on a tray, to bring and distribute at the table. It is customary to start serving all the food at the table with women, and the eldest of them is served first. Dishes are served approaching from the right side. A dish from which each person puts it on his/her own plate is served from the left side.

✓ Second courses are served after deep plates and spoons have been removed. A hot dish placed on a heated plate is placed in the centre of the table. Next, put a common device - a spatula or tongs. 

✓ If the menu of a festive lunch or dinner includes two-second courses, after the first of them you need to change plates. 

✓ Before serving the dessert, remove all the dishes and dishes, except for glasses and flutes, sweep away crumbs with a brush in a dustpan and put dessert utensils - small plates, knives, forks and spoons.

✓ Hot sweet dishes puddings, casseroles, souffle- served on heated dishes, cold - sours, compotes, creams, mousses, ice cream - in special metal or glass vases - cremains or in cups.

So Basic principles of serving

• Harmony: All the elements of serving should match each other in colour, style and material.
  
• Functionality: Dishes and utensils should be easy to use and appropriate for the food being served.
  
• Appropriateness to the occasion: Servings should be appropriate to the nature of the event and the time of year.
  
• Accent on details: Small details such as candles, flowers or original napkins can help to create a unique atmosphere.

Tips

• Consider the menu: Choose crockery and utensils that are suitable for the food to be served.
  
  
• Don't overload the table: Leave enough space for food and drinks.
  
  
• Experiment: Don't be afraid to experiment with colours, textures and shapes.
  
  
• Set the mood: Choose music, lighting and flavours that complement the party atmosphere.