A supper served in classes makes any occasion feel special. The usual evening meal could be served in several classes that contain salad, an entree or main plate and dessert. A supper enlarged to six classes means adding an appetizer, soup and palate cleanser before the major class, and serving the salad after. The sequence is generally appetizers, soup, palate cleanser, entree, salad and dessert. Setting the table for multiple classes requires more parts of dinner ware, glass ware and flatware. With just a little preparation, it becomes easy.
For the Table
Begin with a tablecloth that curtains a minimum of 10 inches below the edge of the table. Place a low centerpiece which will not interfere with guests being able to see each other across the table. Insert candles for sparkle and flattering light. You’ll also need a large cloth napkin for each guest.The napkin may be put to the left side using the flatware, or folded magnificently on the upper plate. Place a cover plate or charger at each place setting.
First Plates and Flatware
The appetizer is served using predinner cocktails before arriving into the table. At the table, the soup bowl and its saucer have been set in addition to the charger. Place the knife into the right of the juicer, and then a teaspoon and the soup spoon. To the left, place the salad fork and the dinner. Place the dessert spoon and fork over the charger with the spoon over the fork and the spoon bowl facing left and the fork tines facing correctly.
Completing the Setting
Place a water glass to the right, over the flatware. Set wine glasses in the sequence they’ll be used, continuing to the right. The salad can be switched to after the palate cleanser, in which situation, exchange the ranks of the salad and dinner forks. When the soup class is done, the bowls and saucers are eliminated and replaced with a sorbet or fruit cup. These cups are eliminated to bring within another class, either entree or salad. The flatware is eliminated along with each program, and the chargers are eliminated before dessert.
Optional Pieces and Extras
If using a bread and butter plate, it is put over the flatware on the left. Place cards, if used, are arranged directly over the charger, and also a printed menu is rested on the soup bowl. In modern provider, it’s more common to function a second, seated appetizer in position of the soup course, and also to serve the salad before the main class. If this is the case, the second appetizer, salad and entree plates are stacked about the support plate, and the sorbet is brought in a cup resting on a saucer. If you bear in your mind to arrange flatware in the order of use for the supper, you’ll be OK.