Dining Etiquette An Advanced Place Setting - The Rule of Three & Ten Creative Correct Table Setting and Seating Assignments

Over the Counter Etiquette

by Harold Almon baesoe.com

Flatware is to be set on a table based on the formality of an event and the menu. Have no fear. In an advanced place setting, there is a rule of three: no more than three items of flatware of any one kind are to be placed in any place setting at any one time. An oyster cocktail fork can be placed with up to three other forks in a place setting. It is the lone exception to the rule of three. Then there is the rule of ten: no more than ten pieces of flatware is to be placed at one place setting at any given time.

1. Typically, left to right flatware can consist of a butter spreader, a fish (or appetizer) fork, a place (or meat) course fork, a salad fork, and (above a plate) a dessert spoon (handle pointed to the right.) Then to the right side of the plate there can be a salad knife, a place (or meat) knife, a fish (or appetizer) knife, a soup spoon, and an oyster cocktail fork. It can be placed left of other forks. Study place settings even when alone. There can be other flatware combinations of ten. Each is an informal place setting. In a formal place setting, after a point, flatware could be brought in with the dish requiring it, or it might be placed a lot closer together.

2. The rule, for setting flatware, “Go from the outside in” is understood to mean the coffee spoon is omitted from the place setting, and items are placed in-kind; set all forks, knives, and then all spoons. And then when the table is set to a menu, "Go from the outside in" in kind.

A Service Plate

A service plate can be placed at the center of each place setting before people come to the table. The plate is normally larger than a main course or place plate, and it has a one-inch colored rim. It is sometimes called a "Show plate, or Charger” A Service plate can be use to set the first course plate upon when each is served on a salad plate. It can stay in service until a main course plate is served. In a commercial environment, a service plate can be used for every meal except breakfast. It has been introduced and can be used as a buffet plate. In a private home, it is used in formal United States of America service. The crest, if any, is to face the edge of the table. A napkin is placed center the service plates when the first course is to be served later. The service plate may be omitted.

Note: any plate may be polished with a light dab of olive oil, or cooking spray and buffed with a terry cloth to a high dry gloss shine (so can flatware.)

Three Spoon Rule

The rule, "Go from the outside in," is understood to mean, "in kind." When the table is correctly set, first all the knives are set, then all the spoons are set together, placed to the right of the last knife, set bowl-up or bowl-down to match the fork(s and the spoon for coffee is omitted from the setting. Here is how the spoon rules work. The first spoon is to be a cream (round) soup spoon, or a place (table) spoon. The latter is primarily used for soup, melon, or at breakfast for cereal. The second spoon is to be placed to the left of the first spoon. It can be placed above the place setting, with the handle facing to the right. It is used only for dessert. In formal service, this is a place spoon. A fork to be used with a dessert spoon may be placed below it handle facing to the left. In a maid-less place setting, the third spoon used for coffee may be placed to the right of the last spoon, or to the right of the last knife when no other spoon is used. When wishing to employ the rule go from the outside in the third spoon could be omitted from the place setting, and be brought in when coffee is served. Spoon rules follow the Rule of Three: no more than three spoons (or any items of flatware of the same kind) are to be set in a place setting at any one time.