The standards for setting the table for a Western-style dinner are as follows:

1. Spread the tablecloth: Stand on one side of the table and lay it all at once. The convex seam of the tablecloth should coincide with the middle seam of the table top, and the convex seam should be upward.

2. Setting up the table:

(1) Place vases, salt and pepper bottles, and candlesticks in order of distance from the center of the tablecloth.

The vase is located in the center of the countertop. The salt and pepper bottle is 10cm away from the vase. The salt bottle is on the left and the pepper bottle is on the right. Place the candle holder 10cm away from the salt and pepper shaker (the candle holder is only used when setting the table for dinner) to place display plates, bread plates, and mouth cloths.

(2) Place display plates, bread plates, and mouth cloths.

The display plate is placed in the center of each place, and the distance between the edge of the plate and the edge of the table is 2CM. The bread plate is located on the left side of the display plate, with a distance of 5CM from the display plate and 2CM from the edge of the table. The mouth cloth is placed on the display plate, with the right side tilted 45 degrees away from the guests.

(3) Place the main knife, fork and butter knife.

The main knife is located on the right side of the display plate, the knife handle is 2CM away from the display plate, and the lower end of the knife handle is 2CM away from the table edge. The butter knife is located on the right 1/3 of the way to the loaf pan.

(4) Place red and white wine glasses

The red wine glass is placed 2CM above the main knife, and the white wine glass is placed 45 degrees below the red wine glass and 1CM away from the red wine glass.

Extended information:

1. According to the Western food menu, there are so-called regular meals, which are set meals, casual meals, which are a la carte meals, and banquets, which are banquets. The tableware depends on the content and time of the food. It varies, and there are certain rules. The arrangement of a set of tableware for a set meal is explained as follows:

(1) The range of tableware placement shall be based on the tabletop used by each guest being 24 inches across and 16 inches across.

(2) When the base plate is used for dinner, it should be placed in the center of the guest seat in advance, with the edge of the plate no more than 1/4 inch from the edge of the table.

(3) Place a table knife on the right side of the chassis, with the knife edge facing the chassis.

(4) Place a spoon on the right side of the knife with the center of the spoon facing upwards.

(5) Two dinner forks, one lettuce fork on the left inner side of the chassis, and one dinner fork on the left outer side with the forks pointing upward.

(6) A dessert fork and a spoon each are placed on the front and upper end of the chassis; in fact, the dessert fork and spoon do not have to be placed on the dining table. They can be brought before or at the same time as the snacks are served. Go set the table.

(7) Place the bread and butter plate in front of the left side of the fork, with a butter knife placed horizontally on the plate, parallel to the fork.

(8) Place the drink cup in the center of the upper end of the knife.

(9) The condiments and ashtray are placed in the center of the dining table, and the two-seater table against the wall is placed on the edge near the wall.

2. Notes:

(1) All tableware for each person should be arranged neatly based on the base plate. Since the diameter of the base plate is 101/2 inches, knives and forks 11 inches apart in the middle and 1/4 inch from the edge of the table, in a line.

(2) The napkin is folded perfectly and placed on the bottom plate. If there is no bottom plate, it can be placed in the middle of the knife and fork (brunch and lunch often do not have a bottom plate, so it is better to use a napkin, which can also be placed between the knife and fork) ).

Reference link: Baidu Encyclopedia-Western Tableware