Dining Etiquette A Centerpiece Creative Correct Table Setting and Seating Arrangemetns

Over the Counter Etiquette
by Harold Almon baesoe.com

A centerpiece is to be used to reflect the theme of the meal. It can be used to call attention to an occasion. It may be used to show a touch of personal care. It could be used to add atmosphere to an event, or to highlight a signature: something for which you wish to be known. It is to hint at what a guest can expect. It is can coordinate with the rest of the room. The colors in the centerpiece may be repeated in the napkins. Informally, the main color for the centerpiece might be repeated in the place card and menu card. A centerpiece can consist of fruits and/or vegetables. These may be accented with fern leaves or lilies, with gardenias or baby's breath, and/or with nuts. It could contain an ornament, taken from a larger collection in the house. It might contain shells, from a shell collection, figurines, from a porcelain collection, or stuffed animals, from a stuffed animal collection. The ornament is to be large enough to be viewed as part of the table setting, and not as a party favor. The centerpiece can be a small statue of a Chinese man carrying water buckets, set with China mums, or among silk flowers. Look for a Chinese meal. It may consist of cola bottles placed against 45 RPM records, sprinkled with strips of party ribbon and confetti. Look for a reunion or anniversary. A Labor Day Dinner centerpiece could consist of a large rustic vase stuffed with rolled up paper bags topped with folded plastic bag roses surrounding a hammer, a saw, and a wrench. A repertoire of centerpieces is to be developed.

Rules are to be remembered, and occasionally broken. It can be something placed on a table because it was the right thing to do.

A centerpiece may be the next course creatively decorated, or placed in an unusual serving dish. This is useful to do when the dining table is a small table for two. Each centerpiece is to be placed center a table, on formal tables and on table large enough to have it placed there. A centerpiece can be placed in an S shape lain down the center of the table. It may be placed on the outer edge of a booth table. It could be placed on the inner edge of tables placed against a wall.

In a commercial dining room, the centerpiece might be used to keep the pepper and salt holders, the cream and sugar holders, and sometimes the condiment holders from looking so conspicuous. Each centerpiece is to be placed to match centerpieces at like tables.

Each centerpiece at table is to be no higher than twelve inches, or below eye level (except for an accent piece.) The centerpiece for a buffet table may be as high as the ceiling. Each centerpiece is to be placed on the table, and is to stay on the table throughout the meal.

Dining Etiquette A Banquet Menu Card Creative Correct Table Setting and Seating Arrangemetns

Over the Counter Etiquette
by Harold Almon

A banquet menu card is used to add ambience to a meal given in a commercial environment. It can be a one sided menu card with or without drinks added. It may be a folded four page card, which is five and one half inches by eight and one half inches. The logo, symbol, monogram, or device is to be listed on the first page center the top. The title and name of the host, type of meal, reason for the event, and meal date, can be listed or omitted. The name and year of the wines(s) to be served are listed on the second page. Each wine is spaced down and listed directly across from the course it is to accompany listed on the next page. The name of the wine may be listed in the lower corner when only one wine is served. The word "Menu" is listed top center of the third page. Each course is listed down the center of the card, spaced down on a separate line, in the order each is to be served. A blank space is the fourth page. A silk cord tassel may be wrapped around the center of the menu card to make it appear as held together by the cord. In the banquet menu card II, the card is eight-pages: two cards are folded into eight pages. The logo, symbol, monogram, or device is listed on the first page. A blank space is the second page. The type of meal and the date of the meal are listed on the third page. It may list the name of the hosts, co-hosts, and/or the sponsors of the event. The wines to be served are listed on the fourth page. The menu is listed on the fifth page. A blank space is the sixth, seventh, and eighth pages.

Menu Card Placement

A menu card is to be set, in a frame or holder and placed standing to the left of the place setting of each woman. It can be left unframed and placed lying to the left of the place setting. One menu card may be placed to the left of each two place settings. It could be placed on the napkin when it is placed to the left. It might be placed at the top right of the place setting. Informally it can be leaned against a wineglass.

Have extra – a guest may call the next day to request a menu card, regretting having forgotten to take the keepsake.

Sample Menu Cards

(The Great Seal)

Dinner

(Menu)

Supreme of Pompano in Champagne Fleurons

Roast Rack of Lamb Persillees

Fresh Mint Sauce

Vegetable Printaniere

Hearts of Romaine Lettuce

Brie Cheese

Grand Marnier Soufflé

Beaulieu Vineyard Pinot Chardonnay

Inglenook Cabernet Sauvignon 1974

Schramsberg Blanc de Noirs

THE WHITE HOUSE

Thursday, February 26, 1981

Dining Etiquette A Menu Card II Creative Correct Table Setting and Seating Arrangemetns

Over the Counter Etiquette
by Harold Almon baesoe.com

A gap is placed between each section and course. The type of meal, "Breakfast," "Lunch," or "Dinner," may be listed in the upper center the card. The reason a meal is given, "In honor of," or "In celebration of," followed by the name of the person and/or the reason for the event can be listed. These items may be omitted.

The word, "Menu," is to be listed at the top and center of the list of courses. Each course is listed down the center of the card, spaced down on a separate line, in the order each is to be served. Formally, each course is listed in French. It may be written in English, in the language of the host, or in the language of the dish. The first letter of each dish is usually capitalized. The accompaniment side dish may be listed on the same line as the dish, when served on the same platter, or when it is the sauce for the dish.

The side dish or subordinate dish may be listed on the line below the dish in smaller lettering. It may be omitted. In a home, canapés, breads, pickles, relishes, jellies, and candies, coffee, and other drinks are omitted from a menu card. The rule, "Do not list the coffee," is broken more often than not. In formal service, the date of the meal can be listed in French in the lower left or right corner. Informally, the date is listed in the upper right corner. The date may be omitted.

Wine Listed on a Menu Card

In a commercial dining room, wine can be listed on a menu card to the left of the course it is to accompany. The name of the vineyard and the year is listed.

The wine may be listed in the lower left corner, when only one wine is served. The wine could be omitted from the menu card. In a private home, wines are to be omitted from the menu card.

Coffee can be listed, after the dessert course, and the Brandy, if any, may be listed to the left of it. This is less a rule and more of a practice.

Dining Etiquette A Menu Card Creative Correct Table Setting and Seating Arrangemetns

Over the Counter Etiquette
by Harold Almon
Be at Ease School of Etiquette Austin

A menu card can be used to help to theme a meal, and to add ambiance to an event. It may be used to list courses to be served. It could be used as a guide to the items needed in each place setting: from the last course to the first, and as a cheat sheet for the kitchen.

Formally, a menu card is to be in cream or white card stock, and can have a beveled gilt or silver edge. Informally it may be in any color or paper, without an edge. It is to be four to four and one half inches wide, by 6 to 6 1/2” high. It can be written on a blank 4 x 6 index card. It may be no bigger than five by seven inches.

In business or in public, a menu card may contain a logo or symbol to center of it. In a home, it may contain a heraldic device, a monogram, or intertwined initials. Each item may be embossed, engraved, or printed. Formally, this item may be printed in a color to match the beveled edge of the card, or in the theme color of the event.

For extremely important occasions, a menu card could be engraved in French in script in black ink. For a less formal occasion, the items might be written by hand in calligraphy, typed, or printed. One menu card can be provided for each two place settings, usually at the setting for each woman. Each card may be signed by each guest, and given or retained as a memento of the event. One card is to be retained by the cook. It is to be used by the host as a reminder of the items not to serve the same people at the next event, unless by request.

Informally, a menu card may be printed two to each side, four to a page, on construction paper. A larger version may be printed one to a page, and used as a kind of sign in sheet. Have some fun with one.

Dining Etiquette The Current United States of America Menu Creative Correct Table Setting and Seating Arrangements

Over the Counter Etiquette
by Harold Almon baesoe.com

Be at Ease School of Etiquette Austin

A place setting is to be set based on a menu. A current United States of America menu, no matter how formal, is to consist of no more than five (four) courses (as established by the White House.) - not counting the passing of after dinner coffee. Two courses can be suitable for most lunch menus. Three courses may be ideal for most dinner menus. Four courses could be used for a dinner equating to an elegant affair of State. Five courses might be used for a special dinner menu for a tad fewer people. An appetizer: Clams, Mussels, or an Oyster or Shrimp Cocktail can precede, or substitute soup served as a first course. A soup course can be a first course. Soup course suggestions are Consommé, Watercress, Cream of mushroom, Mussel, Salmon bisque, or New England clam chowder. In a large group, a cold first course can be served at each place setting before people come in to the table. This can be an exotic look for a table for two. Formally, this is correctly done only with soup. A Juice course may be a first course. Melon could be used as a first course. In extremely informal parts of the United States, salad has been seen served, as a first course. This is an observation more than a recommendation. Second course suggestions are fish, hearts of palm and artichokes, or in the daytime an egg dish such as Quiche. Note: some people are forbidden from eating Clams, Mussels, Oysters, and/or Shrimp, and at least one Native American group is forbidden from eating any fish, including Salmon.

Formally, a (Roti) or roasted meat is to be the third or main course, It can be served at table along with a vegetable and maybe a starch item. Meat suggestions are English grill or Casserole of lamb, Broiled swordfish or Charbroiled king salmon filet, Veal chops or Roasted chicken. Other suggestions are a Guinea hen or a boned Rock Cornish hen, Turkey or Cold roasted meats. Casually, non-roasted meat such as Bar B-Que ribs or Lobster can be provided as a main course.

Suggested condiments can be listed as, "with an herbal Hollandaise sauce," "with an apple and sausage dressing," "with mushrooms and giblet gravy," or " with fresh cranberry citrus relish." Now pick a side dish.

Green salad with cheese and crackers is a fourth course. It is to be served on a salad plate which can be set in place when salad is served. Suggestions for a salad course are: Salad with watercress peas and mandarin oranges, Bibb lettuce salad, Mixed green salad, Romaine salad, or Radicchio and Endive salad with Port Salut Cheese or Bel Paese Cheese and crackers. Informally, salad can be served in a bowl without an underlying plate. Non green salad can be served on a separate plate or on the same plate with the main course, so can a green salad, but the former, is not served as a separate course.

Dessert is a fifth course. Each plate for it can be set in place when it is served. Suggestions are: Hot apple brown Betty with vanilla ice cream, Cranberry sherbet with vodka sauce, baked fruit, or Chocolate mousse.

The first and the second course can be eliminated. The fifth course may also be eliminated, but, when you have company, do so reluctantly. The menu and items in each course are to be selected based on the symbol of hospitality to be expressed, the suitability to the event, the time of year, and the time and temperature of day the items will be consumed.

Above all, the menu is to be based on what people like to eat, and on what the cook has successfully prepared at a prior occasion. It is to omit items based on medical, cultural, or religious restrictions of any person to be served.

In selecting menu items, avoid appearing too opulent, insensitive, wasteful, or cheap. Avoid running out of anything. OK, now set the menu. The selected menu is used to identify items needed in setting a table, going from the last item to be served - inside out - in kind.

Each course gets its own flatware placed in order of use outside in – in kind.

Dining Etiquette A Place Mat Creative Correct Table Setting and Seating Arrangemetns

Over the Counter Etiquette
by Harold Almon
512 821-2699

A place mat can be used in lieu of a table pad and tablecloth. It is usually omitted from the table at truly formal meals. It is placed center each place setting, even with the edge of the table. It can be used center the table as an accent cloth, and/or as a material trivet.

A place mat is to be made of fabric; Damask, fine linen, lace, voile, or organdy. Each is to be washable. To make a place mat or a tablecloth colorfast, each can be soaked it in salt and water. A place mat can be made of a lesser fabric (how practical,) or of mirror (how elegant.) It may be made of plastic (for family.)

A place mat could be made of paper to fill the requirement: a tray made for someone else is to contain a place mat. And thus what you see at Micky Ds. It might then be slid of the tray to make a cover: a place setting for one. As a cost saving measure, a place mat might be placed under a glass top. It can be accompanied by a napkin placed atop the glass to the center or to the left side. This may be seen mostly in informal commercial dining rooms. It could be used in this manner for family luncheons or informal dinners to show off those latest drawings.

The table may be left bare, but it will cause much wear to an unconditioned table, and it risks the table to much repair. A set of twelve place mates is recommended for each table of ten. A set of twelve napkins is recommended for each set of place mats.

Dining Etiquette A Tablecloth Creative Correct Table Setting and Seating Arrangements

Over the Counter Etiquette

by Harold Almon
baesoe.com 

A tablecloth is used to add ambiance to a table and/or to hide bad boards. It is to be placed on a table hem side down, and crest up, if it has one. It can be made of any material from Damask to paper. It may be free of wrinkles. Who really cares if the folds show? In a commercial dining room it can be covered with glass. Avoid covering a table cloth in clear plastic, unless you are also going to give each of your guests a bib. Each table cloth can be pre-treated to resist stains.

A tablecloth could be inspected to ensure it is free from hanging strings. It might be rejected if it is dirty, torn, or worn. The tablecloth is to have a ten-to-eighteen inch drop even around the edge of the table, and end just above the seat of the chair. It can be even on all sides that show.

To get the measurement for a tablecloth for a round table measure the distance across the center of the tabletop. Add thirty six inches to this measurement. This will provide an eighteen inch overhang. If the tabletop is other than round, measure the length and width of it. Add twenty to thirty six inches to each measurement. This will provide a ten to eighteen-inch drop. The rule for determining an overhang is the tablecloth measurement(s,) minus the tabletop measurement(s,) equals overhang. Note, any tablecloth that allows less than a ten- inch overhang has a tendency to make the table or the tablecloth look borrowed.

A tablecloth can be made of a sheet. Place it on the table, unfold, and center it. At knee length, tie it underneath with a string or a ribbon. Then tie another ribbon around it, give the ribbon a bow; let the rest flow. Once a sheet is settled, it will balloon at the bottom, and the balloon effect will serve as the overhang.

A tablecloth can have an accent tablecloth or runner placed atop it. In a commercial dining room, the accent top may be butcher paper, with a cup of crayons. It is to be changed at the end of each meal.

A stanchion is used to hold a table number, on each table at a banquet. It is used to help people in getting to their table. They can be taken off table after people are seated, or informally after people are served.

A table is to have chairs that come with it. Chairs are used to add a degree of formality to an occasion. They add ambiance to an event. Chairs can represent a dream come true for people who feel too old to eat standing up or sitting on floors. When used, Captain-chairs for the host and the hostess are to match.

Each chair is to be placed so that the middle of the back of it is center the place setting. The back of the chair is to be placed six inches from the table edge, and eighteen inches from any wall. It is placed at minimum twenty four inches away from the back of any adjacent chair. Ideally, a banquet chair is to fold, collapse, or stack. They may be rented, and polished with lemon oil.

Dining Etiquette Spaces at a Dining Table Creative Correct Table Setting and Seating Arrangemetns

Over the Counter Etiquette
by Harold Almon
Be at Ease School of Etiquette Austin

A dining table is to be selected based on number of place settings it is to be able to accommodate. For reasons of honor in seating, the ideal number of place settings is two, six, nine, ten, or any combination other than a multiple of four. For a multiple of four is easy to show the place settings, not so easy to correctly show honor.

A hundred and four inch table is divided into centers for each place setting. At a table, or Dais, the first center is sixteen inches in from the end of the table. The second center is twenty four inches from the first center. The third center is twenty four inches from the second one. The fourth center is twenty four inches in from the third one and sixteen inches in from the far end of the table.

The ideal place for the host and/or hostess is center the ends of the table, opposite each other. When this is so, the first side center can be twenty-eight inches in from the end of the table. The second side center is twenty-four inches in from the first center. The third center is twenty- four inches in from the second one, and twenty-eight inches in from the far end of the table. The actual space allotted for each person may be adjusted to be in balance with the table to be used.

Dining Etiquette A Dining Table Creative Correct Table Setting and Seating Arrangements

Over the Counter Etiquette
by Harold Almon
baesoe.com

A dining table is to be used to extend hospitality. It can be used to repay hospitality. It may allow for the sharing of drink, atmosphere, food and honor. It could be used to reflect your consideration for others, and to showcase your convictions of acceptable behavior and taste.

A dining table can be made of any hard material attached to a sturdy base. It may have legs that fold, or that are removable.

It could be portable and storable: stacked or on its side. A lopsided table might be corrected temporarily by placing a piece of cork under the short leg/side to level it. You may wish to have corrections done professionally. A table is to be aligned and balanced with adjacent tables and with tables placed end to end. Each is to be large enough to allow for your desired number of place settings, table top accessories, and serving pieces, as required.

A dining table may be placed twenty four inches away from any wall when people are to be seated and food is to be passed and thirty-six inches away from any wall when food is to be served. It could be placed thirty-six to fifty four inches away from any parallel table. These measurements are minimums. It can be placed flush to a wall, or at an angle to a corner. It may be placed in only one half of a room, equal distance from a given wall to the center of the room. It could be placed under that light, but there are better options. You might move the light.

A dining table could have a side table or credenza to be used with it in the dining room. It may have a matching hutch. This was once part of a butler's pantry: a space between the dining room and the kitchen. A hutch is to be taken out of the dining room. It can be stored in the hallway, kitchen, garage, or in a dish room.

A dining table is to be maintained. It is to be polished and cleaned regularly. One teaspoon of a good wood oil or polish on a linen applicator, rubbed in for ten minutes, or until dry, every day, for several months, will allow an enviable high luster finish to be developed. Doing this will help the table to be resistant to water spots, white spots, and heat marks. It can be maintained by dry rubbing twice a week. A dab of oil will even work on a glass tabletop. Anything that a cloth and oil will not remove, usually plain water and a paper cloth will take out.

A table, which has white spots, can be corrected by being rubbed with olive oil and sprinkled with salt then let to dry. Alternate remedies can be found with a search engine. A table, which has heat marks, can be corrected by being rubbed in the direction of the grain with a brass polish, or by using a mixture of olive oil and denatured alcohol, (mentholated spirits) on a cloth applicator. You may elect to have this done professionally.

A damaged table or one made with bad wood can still be kept and covered.

When a larger table is wanted, the table may have a custom top cut for it which can fold down, or be placed on top of the table, (and taken off later and placed in storage.)

A dining table may be supplemented by a guest book table, a reception table, a table for gifts, a table for a portable bar or a beverage table, a food serving table, a dessert table, a coffee service table, and by a head table or a Dais.

A Table Pad

A table pad can be made for each table, and each leaf. It may be used to protect the table, and to silence sounds associated with eating. It could be used to provide a degree of comfort for resting arms in between courses. The table pad might be a commercial one, a cut piece of felt, a beach towel, or a blanket taken out of bedroom service. It can be placed under all tablecloths, except lace, and on all tables unless you want the bare look.

Dining Etiquette Correct Creative Table Setting Service and Seating Arrangements Etiquette Lessons for College and University Students

Over the Counter Etiquette

by Harold Almon

Creative Correct Table Setting
Sharing Drink Atmosphere

Food and Honor

An At Ease Press Etiquette Guide

A Be at Ease School of Etiquette Course Guide

(82)

Text by

Harold Almon

Published by

At Ease Press baesoe.com

All rights reserved, including the right to reproduce this book, or parts of it, in any form, except the inclusion of brief quotations in a review.

TX 2 398 018

ISBN 978-0-917921-59-9

Copyright (c) 2010, 2012 by Harold Almon

Manufactured in the United States of America.

With Illustrations

To Ms. Anne: Mom, because of you, I love, learn, and remember. Dinner is almost ready.

Foreword

Welcome to a world of correct (creative) table setting, service, and seating assignments, a world where everything is done in consideration of someone else. Discover fun ways to excite your creative senses and still be correct when sharing drink, atmosphere, food, and honor. This book was written for a few reasons.

It lets you learn why a “Service for 8” can only serve 4, the correct things on which to base your place setting, and why the rule has always been, more than, “Go from the outside in."

Part I contains information on doing things correctly from setting a place setting for one: a cover, to menu cards, place cards, party favors, and napkins folds, to centerpieces to wow most anyone.

The right to know each arrangement is done correctly belongs to everyone (even the very busy.)

Part II lets you learn where to place official guests at table and how to honor just plain friends.

I needed the work. I wanted the work to be useful. Best Wishes. Thank you.

Creative Correct Table Setting

After cooking like a champion, and before calling them into dinner, there is setting your table. In home training, someone must have said, "Dinner is almost ready…. Go wash your face and hands and come to the table." You could only guess at whom had set it. If you set the table, it was rarely checked for correctness or for creativity. Someone was too busy being grateful. Moreover, you knew that your major job was to clean under your nails, and to say Grace or “Amen” before you touched your food.

In the place you are now, you want someone to come to dinner. That someone assumed you were taught United States of America options in table setting. You are now responsible for the correctness and the creativity of the table. You want that someone to see how well you remembered, and to enjoy your company.

This book contains information on adding "A Sense of Style" in table setting. It is all about fun rules on setting your stage to share drink, atmosphere, food, and honor: turning eating into elegant dining, and treating yourself nicely. You will learn about table setting: from a place setting for one: a cover, to napkin folds, menu cards, place cards, party favors, and options in table setting accessories, and discover fun ways to excite your creative senses. This book is to be used when setting a table is part of your entertainment plans, or is a job for which you are responsible.