Table Setting is not merely about etiquette; it is the “user interface” of the meal. A correctly set table uses geometry and logic to guide the guest through the menu, ensuring that the right tool is readily available for each course without confusion.

Whether it is a Tuesday night dinner or a black-tie gala, the underlying rules of physics and ergonomics remain the same.

Before diving into specific layouts, memorize these three immutable laws:

• Outside-In Rule: Cutlery is placed in the order of use, starting from the outside and working inward toward the plate. (e.g., the Salad Fork is on the far left because the salad is served before the main course).
• BMW Rule (Bread, Meal, Water): To avoid taking your neighbor's items, remember “BMW”:
  • Bread plate on the Left.
  • Meal (Main plate) in the Center.
  • Water (and wine) glasses on the Right.
• Knife Blades In: The cutting edge of the knife must always face inward toward the plate. Historically, this signaled non-aggression; practically, it prevents the user from cutting their hand when reaching for the spoon.

Used for daily dinners or casual brunches.

• Center: Dinner Plate.
• Left: Dinner Fork.
• Right: Dinner Knife (blade in), followed by a Soup Spoon (if soup is served).
• Top Right: Water Glass (placed directly above the knife).
• Napkin: Folded on the plate or to the left of the fork.

Used for dinner parties or three-course meals (Soup/Salad + Main + Dessert).

• Additions:
  • Salad Fork: Placed to the *left* of the Dinner Fork (if salad is first).
  • Wine Glass: Placed to the right of the water glass.
  • Dessert Spoon/Fork: Can be brought out later or placed horizontally above the dinner plate.

Used for multi-course meals, weddings, or holiday feasts. This setting centers around the Charger Plate.

• The Charger (Service Plate): A large decorative plate (often gold, silver, or patterned) that acts as a placeholder. Food is never served directly on it. Soup bowls and salad plates are placed *on top* of the charger. The charger is cleared when the main course is served.
• Bread Plate (B&B): Placed at the top left (10 o'clock position) with a Butter Spreader laid diagonally across it.
• Glassware Triangle:
  • Water Goblet: Directly above the dinner knife.
  • Red Wine: To the right of the water.
  • White Wine: To the right of the red (or slightly lower).
  • Champagne Flute: Placed high, behind the wine glasses.
• Dessert Cutlery: Placed horizontally above the main plate. The spoon's handle points right; the fork's handle points left.

• The Edge: All cutlery handles should be aligned 1 inch (2.5 cm) from the edge of the table. Use your thumb knuckle as a quick ruler.
• Spacing: Allow at least 60 cm (24 inches) of width per guest to prevent elbow collisions.

— See Also:

• Choosing the Right Tablecloth
• Identifying Specialty Cutlery