Dining Etiquette Place Setting Flatware Creative Correct Table Setting and Seating Assignments

Over the Counter Etiquette
by Harold Almon baesoe.com

Place setting ware is to be selected to show the level of formality of the meal, and to fit in with the menu items to be served. It can be used to add ambiance at an event. Patterns are to be selected for their ability to transition from how you live now to how you want to live in the future. It is to be the very best that you can afford the most of, and readily afford to replace.

Place (flat) ware is to be selected before china, crystal (glassware,) tablecloths, or napkins. It may be made of sterling which is 925 parts pure silver. It could be made of stainless, with may contain from 11.5 – 18 percent chromium. It might be full size plastic for training purposes.

A service of twelve is a minimum requirement. It will allow you to serve a formal table of six with some extras. The two salad forks can be used for the appetizer, melon (in chunks) salad, and/or dessert. The two place knives may be used for the appetizer, main dish and/or salad. The two place spoons can be used for soup, melon, and/or a formal dessert. The two teaspoons can be used stirring coffee or tea. Melon and dessert are correctly eaten with a tablespoon.  The first one you may have already used for soup.
 
Silver is to be washed by hand, polished, rubbed in olive oil, and stored in a plastic bag. It can be polished and stored in a chest with an appropriate tarnish retardant. Silver may be washed in a dishwasher in a separate bin from stainless, and stored in a drawer. It is to be used, bent, lost, stolen, and replaced as you can. It can be mixed with the same or a different patterns of stainless. You can try to use the same pattern for each course. Serving pieces are to be selected at the same time you select place setting pieces.