Setting the table. Setting a table

Setting the table.
Setting a table must begin with good preparation and organization. Check carefully for the perfect clearness of the dinnerware ( tableware ), silverware (cutlery) and stemware ( glassware ).
Appetizers, soup and salad are set in place on top of a service plate that remains until it is replaced by the main entree dinner plate. Napkins are never placed on the service plate, but are traditionally placed to the left.
The service plate determines the arranged from the inside out. The dinner ( service ) knife is on the right side with the edge to the inside then goes the fish knife.
The soup spoon in placed to the outside fish knife on the right. The dinner fork is usually on the left. It is often recommended that the salad fork is placed to the left of he dinner fork.
However, in this formal setting the dinner fork is placed to be used before the salad fork because it is suggested that the quest awaits the main meal before helping himself ( herself ) to the salad.
The general rule with utensils is to start from the outside of your place setting, and work your way toward the service plate ( the main meal plate ) : soup spoon first, then fish knife and fork, then service knife and fork.
The bread plate with the butter knife ( spreader ) with the adge to the outside is placed to the left of the service plate above the forks.
The dessert spoon and cake fork are above the plate. The fork handle should point to the left, the spoob handle to the right.