A beautifully formal dinner table shows not only care and attention from the hosts to the guests, is a symbol of good manners, elegance and sophistication.

The proportion of the table is crucial: if it’s too large you may have an excessive distance between an invitee and the other, if it is too small, they will not be comfortable.

The first step is to cover the table with a flannel, it is a sort of towel used as protection. The tablecloth can be in different fabrics and patterns, what matters is that it ‘s appropriate for the occasion. The place mats, also known as American, aren’t suitable for a formal occasion, usually used for a family or friends breakfast.

A centerpiece makes an amazing effect, it can be of different types: a composition of fruit or vegetables, a vase of flowers, a piece of furniture or an antique. If the evening is particularly important and romantic, a pair of stanchions is perfect, which can be turned only after sunset. Remember: the centerpiece shouldn’t be too high and bulky, in order to don’t block the view and the movements of the diners.

Choosing the right lighting is essential, trying to avoid a unique light source and opting, instead, for lamps of varying intensity. We suggest: hanging lamps on the tables.

The correct seat allocation, by the hosts, it is very important: you need to take into account personalities and characters of the diners. The hosts should sit facing one another, the rest of the guests invited will see the alternation of a man and woman.

When the number of guests exceeds 10, the placeholders become an indispensable furniture for the table, which displays the first name in case the occasion is informal, or the full name with any securities, if the invitation is formal. Its location is variable, what matters is that it avoid the awkward moment when the guests don’t know in which place they should sit.

As far as the glasses, they are recommended in crystal and should be aligned to the right of the plate, in sequence from left to right : water, red wine, white wine and the back glass for champagne or dessert wine.

At the left of the plate goes the folded napkin, but can also be found on the right, infact, it’s position is not binding. In the french table is placed inside the glass or above the dish, which rapresent an optimal solution in the case where there is little space between a commensal and another. Regarding the bending, which is a crucial detail, is usually a triangle or rectangle.

Regarding the plates, the use of underplates is recently returned, which must always be left under each flow rate and can be in silver, ceramic or glass. The dishes should be placed in this order: plate, dinner plate, platter appetizer (small), deep dish (suitable for soups, but also rice and pasta), fruit plate.

The bread plate, disposed to the left of the dishe , must have, posed above, a doily of cloth in the case in which is made of silver.

The cutlery should be chosen based on the menu provided and arranged starting from the outside towards the inside, in fact, outside there are those used for first. To the right of the plate: knife (the blade is always directed inwards), spoon and knife starter. To the left of the plate: the forks, the number and sequence varies according to the ranges provided. Above: arranged with a handle to the left , fork, and knife and spoon on the right. To these, if necessary, will be added to the cutlery for fish, mandatory when you need this kind of dish.

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Watching the image, is easy to see everything you need for each commensal.

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