Dining Etiquette A Name Place Card Correct Creative Table Setting and Seating Assignments

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

A name place card is to be set at each place setting at a table of eight or more. It is used to let a guest know where to stop. It can be used to help people to remember the names of people held in high esteem. (In a commercial dining room this may be done by pre-arrangement. You could send ahead the seating plan, and cards, along with any centerpiece.) At a table of less than eight, place cards might be omitted.

Formally, a place card is to be in the color crème or white. Informally it can be in the theme color for the event. It is to have at minimum, a two by three inch surface, for a flat card or for each side of a folded one. The place card may contain a logo or symbol center the top. The name on a place card is to be written center the card, in calligraphy, typed, or printed in black ink, in the language of the host. It can also contain the name of the guest in the language of the guest (underneath) - when the languages are different.

Guests are to be listed by position title when they are high-ranking officials such as, "The President" or "The Mayor." Guests are listed by rank and last name, if they are mid-level officials, officers, or retired such as, "Mayor Almon," or "Major Almon." They are to be listed by social title and last name, when they are noncommissioned officers or civilians, including former Presidents such as, "Mr. Clinton," or "Mrs. Clinton."

A guest can be listed by title or rank then first and last names, when two guests have the same surname. They may be listed by a first name only when all guests are known to each other.

A place card is to be set to the center of a place setting flat or folded on top of the napkin. It can be set, above the place setting, to the center or to the left.

A place card may be used during a rehearsal dinner to show service personnel where people will be seated. The card for the host and hostess is to be removed before people come to the table.

Dining Etiquette Water and Bread Correct Creative Table Setting and Seating Assignments

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

In a private home, a water holder is a pitcher. It can be used to ensure each water goblet is to be filled ¾ full prior to the time people come to the table.

Informally a water holder can be a recycled wine bottle with the labels removed (by soaking each in water and vinegar) chilled in a refrigerator with cold water in it, with or without a screw on cap.

In a commercial dining room, water is to be served after people are seated.

At a banquet water glasses can be filled prior to the time people come to table.

Serving Bread

Bread served or placed at table is to be a roll, biscuit, muffin or bun.

Bread can be served center a place setting underneath a folded napkin. It may be placed on a bread and butter plate. The bread and butter plate is to be placed above the tines of the place fork. It can be placed to the left of the last fork, with the top in approximate line with the plate space or tines of the place fork. It may be placed one inch up from the edge of a round table. The use of this plate is optional. It can be omitted from a truly formal place setting: Where butter is omitted;

When bread is to be placed in a place setting, the butter spreader is placed horizontally across the top back of the bread and butter plate, handle pointed to the right, blade facing the edge of the table. It can be placed diagonally with the handle pointed to three o’clock. It may be placed to the right of this plate, in a vertical position parallel with the place fork, blade-facing left.

The bread item may be laid directly on the tablecloth unbuttered to the left of the place setting. At an informal meal the bread item may be pre-buttered and placed directly on the tablecloth or place mat.

A bread holder, basket, or tray is to be used to hold bread that is to be passed. It is placed on the table where space allows.

Informally a bread holder can be an extra plate.

Butter could be placed in a butter crock and placed on a table without an underlying plate. In a private home, it may be omitted.

Dining Etiquette A Folded Napkin Correct Creative Table Setting and Seating Assisgnments

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

A folded napkin is to be used in setting a creative table. There are many ways to fold a napkin. There are fewer less expensive ways to add ambiance to a table than by adding one. Note: the more formal the meal, the less fancy the napkin fold. A folded napkin, one, or two may be used to decorate an unused corner of a table, as part of a centerpiece, and/or to enhance any serving table.

Each napkin is to be seventeen to twenty-four inches square. A set of twelve is the minimum amount to be acquired. Each napkin is to be made of cotton, a cotton blend, or informally each may be made of paper. A paper towel is to be avoided as a substitute for a napkin.

When a first course is to be served at table, a napkin is set center each place setting. When a first course is to be in place before the time people come to the table, the napkin is to be placed to the left of the forks and untouched by them.

It may be set on the bottom rim of a bread and butter plate placed to the left of any fork. Informally it could be placed in a napkin ring. Note: a different type of napkin ring, or one with a different marking, is to be used for each person at the table.

For a buffet meal, a folded napkin may be placed above each place setting or on a serving table. Very informally, the folded napkin may be placed on the right side of a place setting in a glass. When given a choice, a napkin is to be placed center a place setting. Deviations are to be made only for an alternative aesthetic.

The Triangular Napkin Folds

The triangular napkin fold is the traditional shape used for a luncheon. The seventeen to twenty-four inch square fabric napkin is folded up in half, hem side in, and then folded left into a small square. The squared napkin is folded up diagonally to form a triangle. Stop.

In the triangular fold II, the center top point may be folded back to the bottom edge and pressed.

In the triangular fold III, the napkin may be lifted at the bottom center, folded in half, and stood up, completing the fold options. It may be stacked flat as a triangle and stored for later.

The Rectangular Napkin Fold

The rectangular napkin fold is the traditional shape used for dinner. It may be used for any meal. The seventeen to twenty-four inch square fabric napkin is folded up in half, hem side in, and then folded left into a small square. Then it is folded right in half again to form a rectangle, completing the fold. It can be folded under in thirds to present a more formal look.

The cylindrical fold is an alternate rectangular fold. The napkin is folded into a square. The right width side is folded on top in one third. The left side is folded on top in one third. You are done.

In the cylindrical fold II, the first layer of a squared napkin is folded or rolled down to the bottom. Then it is turned over and the sides are folded under in thirds.

In the cylindrical fold III, the second layer of a squared napkin is folded or rolled down and tucked under the first folded layer, leaving about a half inch of the second layer exposed. The width sides are folded under in thirds.

In the cylindrical fold IV, the third layer is folded or rolled down in the opposite direction, and about a half-inch of layer is left exposed. The sides are folded under in thirds, completing the options of this fold. It is to be stacked and stored - for later. O.K., you can marvel a little. Now go on to the next napkin.

The Fan Napkin Fold

The fan napkin fold is used to add a theme to a meal, and to add a more festive touch to an event. The seventeen to twenty-four inch square fabric napkin is folded left in half, hem side in. The short (width) side is folded into one inch accordion pleats, the total length of the napkin. The napkin is placed in a thin ring, and the top and bottom is let to fan out. Turned in one direction it is a bow tie. Turned in another direction, it is a party wheel.

In fan fold II, the napkin is folded into one-inch accordion pleats up to four inches from the top. Then it is turned over, pleats to the bottom, and folded to the right, pleats to the outside. The flat tip is folded down into a triangle, and is tucked under in the right center pleat. The triangle can be turned up and the napkin unfolded into a fan. It may be stacked, folded in half, in opposite, directions, and stored for use later. If a fan fails to stand, set it up and pinch in the bottom front it.

Alternate Napkins and Folds

A cocktail napkin can be used as a dinner napkin. It may be unfolded until it is in half, and then folded from the top back until the approximate size of a dinner napkin.

A small dinner napkin can be unfolded until it is in half, under in thirds, and then folded from the top back until it is the approximate size of a rectangle napkin.

An irregular shaped paper towel can be fold under until square like, the folded into a rectangular fold. It tip may be folded back on top again to provide another look.

Avoid a paper napkin on a table looking like it did when it came out of the box. The above admittedly is more creative than correct.

Table Glasses Correct Creative Table Setting and Seating Assignments Dining Etiquette

Over the Counter Etiquette
by Harold Almon
Be at Ease School of Etiquette Austin
512-821-2699

The water glass is to be placed above the right tip of the plate position. In a commercial dining room each may be set upside down, and turned right side up just before people come to the table. In a private home the water glass is set in place and filled before people come to the table. It can be re-filled after people are seated. When a guest is to be at table a water glass is to be set at each setting.

The red wineglass is placed to the right of the water glass and in triangular alignment to it. Each can be moved a little to the right. The red wine glass is to be used when wine is to accompany an entree: a red wine for red meat or fowl, or with a white wine for poultry, pork, or fish. Informally the red wineglass is filled with the choice of wine selected by the host. It is refilled as required during the meal. The white wineglass is placed to the right of the red wineglass, and in triangular alignment with it. It is used when wine is to be served with fish as a course (on a smaller plate.) It may be omitted. The sherry glass is placed to the right of the red wineglass. It can be placed to the right of the white wineglass if it is used, and in alignment with other glasses. It is used when sherry is to accompany a soup course. Sherry and the sherry glass may be omitted.

A champagne glass, flute or saucer shaped, is to be used for champagne to be served with dessert. It is to be set to the right of and higher than the water glass. It is to be filled during the dessert course. Note: no more than five glasses are to be used in one place setting. Once any glass is chipped it is to be removed from table service.

In a commercial dining room, the coffee mug or (tea) cup and saucer is set to the right of the third or number three spoon, handle pointed to five o'clock. The bottom of the saucer is set one inch up from the edge of the table.

In a home, it is brought in to the table when coffee is served. It may be preset at the table at breakfast and for very informal meals in alignment with or above other glassware.

Formally, these items are replaced by demitasse, coffee cups and saucers passed with or after dessert.

Suggestions are Demitasses: coffee or decaffeinated coffee. In the United States of America, a universal item available with most United States meals is coffee. Formally, the set up for coffee in the place setting is omitted, or is optional at best.

The rule of four: of the five no more than (four) glasses are to be set in a place setting at any one time. Each is to be placed according to the size of the plate and order of the course to be used with it.

Glassware

Glassware (OK each glass) is to be made of crystal, which are silica, potash, lead. It can glass, which is sand, soda, and lime. It may be made of hard plastic, for babies, poolside, and for barbeques. It is to be plain, thin, clear, an appropriate size, have a round bowl, and a pain stem and base. It is to have enough charm to hold someone’s interest.

Eighteen glasses are to be acquired for each table of six. Two sets of six are to be in different sizes.

The set of twelve glasses will allow you a universal glass for a pre-dinner drink and a water or red wine glass for the table. The third set of six will allow the etiquette: that a water glass is to be in a place setting when a guest is at your table. The set of eighteen can allow each person at table to have three choices of drink.

Glassware which has water spots is to be rinsed with white vinegar. Lime stains are to be boiled in a warm white-vinegar solution for ten minutes. Rust is to be inserted in a raw onion, rubbed on a cork, dipped in olive oil, or soaked in a solution of lemon juice and salt.

Glassware is to be washed by hand and dried by air. It can be dried by hand carefully with a soft cloth. The sink may be lined with a rubber mat or with a hand towel. Glassware can be washed in a dishwasher. It could be stored right side up on shelving paper.

Glassware is to be used. Broken, chipped, (stolen and/or glass smashed in a fireplace after a toast to the bride, at a bachelor party, when it could serve no higher purpose, can be replaced. This last act though noble may be omitted.

Dining Etiquette Dinnerware Creatve Correct Table Setting and Seating Assignments

Over the Counter Etiquette
by Harold Almon
Be at Ease School of Etiquette Austin
512 821-2699

Dinnerware is to be made of stoneware, earthenware, or of fine or bone porcelain (China.) A china plate is to be translucent, gleam, and have a smooth finish. It can be microwaveable, dishwasher safe, and ovenproof to three hundred and fifty degrees. Each male is to own a service of eight in Winter-set white (and only white.) It can be appreciated when mixed with the service of another. Dinnerware can be made of plastic, for poolside, or when you still want to offend people that use to know you.

A service for twelve is to be obtained for a table of six. The salad plates will allow you to serve an appetizer, salad, and/or dessert. (See the need for open-stock.) The bread and butter plates will let you serve bread informally, and have an underlying plate for a bowl for cereal, soup, and/or dessert. The etiquette: the only items of dinnerware to be placed on a table without and underlying plate are a mug, a salad bowl, and/or a butter crock. China is to be used. Chipped china is to be taken out of service. Broken, chipped, (and stolen pieces are to be replaced as you can. It is to add to your quality of life, and enhance an experience, and not make you a security guard. A guest is responsible for the damage caused while being entertained. Waive the requirement to replace the plate. You can still wish that he or she was a tad less clumsy.

Dinnerware serving pieces are to be selected at the same time as place setting pieces. (Salt and peppers holders are not mandatorily dinnerware serving pieces.)

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.

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.

Dining Etiquette Independence Day Menu Cards Creative Correct Table Setting and Seating Assignments

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

Juneteenth Independence Day BBQ

MENU

General Order #3

Cantaloupe &Watermelon

Cut up Link Sausage

Emancipation Brisket & Chicken

Free at Last Ribs & Chops

Abolition Rice

Freedom Sprinkled Deviled Eggs

& Potato Salad

Liberty Bean Salad

Railroad Plank Garlic Bread

Chocolate Cake & Brownies

USA Jubilation Sweet Texas Lemonade

Skyline Terrace Lounge

ept 22 1862 – June 19 1865 'til, Saturday June 19 (20th) 2010

Please Come Enjoy Sit and Stay (No Plates to Take Away)

(On Back)

                                                 "Juneteenth Independence Day" in America.”

“On June 19, 1865, legend has it while standing on the balcony of Galveston’s Ashton Villa, Union General Gordon Granger read the contents of “General Order No. 3”:

The people of Texas are informed that, in accordance with a proclamation from the Executive of the United States, all slaves are free. This involves an absolute equality of personal rights and rights of property between former masters and slaves, and the connection heretofore existing between them becomes that between employer and hired labor. The freedmen are advised to remain quietly at their present homes and work for wages. They are informed that they will not be allowed to collect at military posts and that they will not be supported in idleness either there or elsewhere.[9]”

“In 1997, through the leadership of Lula Briggs Galloway, President of the NAJL and Rev. Ronald V. Myers, Sr., M.D., Chairman of the NAJL, the U.S. congress officially passed historic legislation recognizing Juneteenth as "Juneteenth Independence Day" in America.” “Lift Every Voice and Sing”

                                                                             _________

Barbeque Pot Luck

Dinner

In Celebration of

Independence Day

Menu

Stars N Stripes hot dogs

(&)

Independence hamburgers

One by land deviled eggs

Musket ball corn

Boston baked beans

Minuteman rice

Revolutionary salad

Greens - Potato -& Macaroni

Liberty cake and pie

BYOT: Bring Your Own Tea

Skyline Terrace

Saturday, July 4, 20__

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