How to Set a Table

Southland Times, Issue 20618, 17 October 1928, Page 13

How to Set a Table

London. No matter whether you set a table for family meals or for gala occasions, there are certain points to bear in mind if you aspire to being a good housewife. China, glass, and silver must be geometrically arranged, so that the table looks balanced. The table decorations should be fresh, and the china, glass, and silver as bright and shining as polishing will make them. After the linen is in place, arrange your centre piece. Allow from 16in to 20in at the table for each person. The place for the man of the house is at the head of the table near the entrance door. To simplify laying a table, start by collecting on a small tray all the silver needed. Place beside it the carving knife and fork (if required) the salt and pepper shakers, knives, the sugar bowl and cream jug (if wanted), and then walk only once round the table, laying what you have on the tray as you go. Then go back and load up your tray with the dishes, water and wine glasses, and serviettes, or better still, arrange them on a dinner or tea wagon and take only one trip round the table. Arrange all forks in order of use at the left of cover, from left to right, with tines up and the handle ends one inch from the edge. The soup spoon should be at the outside of the knives. If dessert spoons and forks are needed, place them for family meals above the cover, with the fork nearest the cover and handle to the left, and the spoon above, with handle to the right. Stand water and wine glasses at the right, just above the tips of the knives, and the bread and butter plates, when in use. at the left, just above the tips of the forks. Always place serviettes to the left of each cover. Fold the large ones in squares, and place them at left of cover, with monogram in centre. Fold tea serviettes in triangular shape, and lay them to the left, with the long side of the triangle next the plate.