The generic European place setting has the water goblet and wine
glasses placed on a diagonal on the right of the plate. The last wine glass of the diagonal is placed above the fish knife. The dessert
fork and spoon might not be found on the table at all and may arrive with the dessert itself.
The European style place setting has the bread plate placed to the upper
left with the butter knife placed on the top side perpendicular to the
forks below it. Here again, some European cultures don't typically use a bread plate. The individual salt and pepper shakers are placed in the area between the plate and the place card at the twelve o'clock position. If you
are using individual butter pats, they would be placed to the right of
the bread plate.
As mentioned previously, the flatware on the table reflects the various courses to be served. To
the left of the plate, the forks are placed in order of the courses
served, starting from the left to the right. That usually means the
fish fork, then the main course fork and finally the salad fork.
Typically, the right side starts with a soup spoon, fish knife and then the main course knife. Notice that there is no mention of a salad knife.
Mr. Bowen is not very confident about his knowledge of what constitutes a "traditional" European table setting. Europe consists of many countries and even more subcultures. Typical sources for information of this type are not particularly helpful and vary depending upon the source.
Mr. Bowen suspects that anyone coming up with an exact European place setting guide is likely to be influenced by a particular subculture or be many pages in length. The French have their own version of a place setting which differs from the generic European place setting. That will be discussed next time.
Thursday, September 29, 2016
Monday, September 19, 2016
Being Conversent In Other Tablesetting Languages
One way to bring some variety to your table on special occasions is to adopt the tablesetting customs one of another country. Mr. Bowen is not suggesting that you fore go the flatware entirely and replace them with chopsticks. But there are subtle ways of rearranging your tablesetting to give it a traditional American, European or French flair. For a point of reference, we will discuss the traditional American placesetting. Subsequent posts will cover the European and French settings.
The traditional American place setting has the water goblet and wine glasses forming a diamond above the knives with the bottom glass of the diamond placed directly above the main course dinner knife. The dessert fork and spoon are placed directly above the top of the plate. It is important to note that the dessert fork tines face to the right while the spoon above it faces in the opposite direction. This arrangement makes it possible for the waiter or butler to slide the fork and spoon to the left and right respectively after the other flatware has been removed. The dessert is then served.
The American style place setting has the bread plate placed to the upper left with the butter knife placed on the right side parallel to the forks below it. The individual salt and pepper shakers are placed to the upper left of the plate, in the middle area between the plate, forks, butter plate and dessert fork and spoon. Place cards go above the dessert fork and spoon. In days gone by, the individual ashtray would have been between the dessert spoon and the place card. If you are using individual butter pats, they would be placed to the right of the bread plate. As the flatware gets used up with each course, the place setting gets less crowded.
The flatware on the table reflects the various courses to be served. To the left of the plate, the forks are placed in order of the courses served, starting from the left to the right. That usually means the salad fork, then the fish fork and finally the main course fork. Typically, the right side starts with a soup spoon, then salad knife, fish knife and then the main course knife. There are no unnecessary flatware on the table-all flatware must have an actual purpose. That means no teaspoons unless you are actually going to be serving coffee or tea during the course of the meal.
The traditional American place setting has the water goblet and wine glasses forming a diamond above the knives with the bottom glass of the diamond placed directly above the main course dinner knife. The dessert fork and spoon are placed directly above the top of the plate. It is important to note that the dessert fork tines face to the right while the spoon above it faces in the opposite direction. This arrangement makes it possible for the waiter or butler to slide the fork and spoon to the left and right respectively after the other flatware has been removed. The dessert is then served.
The American style place setting has the bread plate placed to the upper left with the butter knife placed on the right side parallel to the forks below it. The individual salt and pepper shakers are placed to the upper left of the plate, in the middle area between the plate, forks, butter plate and dessert fork and spoon. Place cards go above the dessert fork and spoon. In days gone by, the individual ashtray would have been between the dessert spoon and the place card. If you are using individual butter pats, they would be placed to the right of the bread plate. As the flatware gets used up with each course, the place setting gets less crowded.
The flatware on the table reflects the various courses to be served. To the left of the plate, the forks are placed in order of the courses served, starting from the left to the right. That usually means the salad fork, then the fish fork and finally the main course fork. Typically, the right side starts with a soup spoon, then salad knife, fish knife and then the main course knife. There are no unnecessary flatware on the table-all flatware must have an actual purpose. That means no teaspoons unless you are actually going to be serving coffee or tea during the course of the meal.
Saturday, September 10, 2016
Table Symmetry: Put Some Stick Into It
The world of finance uses the Rule of 72 to estimate the time needed to double an investor's money. Likewise, the tablemaster uses the Rule of 24 to bring symmetry to their table. Table space is very limited "real estate" indeed. Maximizing the available space on your table while at the same time not crowding your guests is critical. In addition, making sure that the various items on the table are proportional and symmetrical is all important for your table to have eye appeal.
Simply put, the Rule of 24 is making sure the distance from the center of each place setting (i.e. the center of the dinner plate) are 24 inches apart. In addition, the back of the chair should be 24 inches from the table.
The best way to determine whether the various pieces on the table are where they should be is to use a yard stick.. The centerpiece should be in the center of the table. Use a measuring stick to make sure that the centerpiece is truly in the center of the table. Likewise, measure the proportions of each place setting. That includes the flatware, the plates, the water goblet, the wine goblets and anything else.
Take the extra time to make sure every piece on the table is where it should be before the meal starts. It will be pleasing to the eye and add to the enjoyment of the meal. Put some stick into it.
Simply put, the Rule of 24 is making sure the distance from the center of each place setting (i.e. the center of the dinner plate) are 24 inches apart. In addition, the back of the chair should be 24 inches from the table.
The best way to determine whether the various pieces on the table are where they should be is to use a yard stick.. The centerpiece should be in the center of the table. Use a measuring stick to make sure that the centerpiece is truly in the center of the table. Likewise, measure the proportions of each place setting. That includes the flatware, the plates, the water goblet, the wine goblets and anything else.
Take the extra time to make sure every piece on the table is where it should be before the meal starts. It will be pleasing to the eye and add to the enjoyment of the meal. Put some stick into it.
Friday, September 2, 2016
Silverplated Holloware-Not that there's anything wrong with that
Silverplated holloware is sterling silver holloware's under appreciated little sibling. It was sold right along side sterling silver holloware in the department stores. At first, the two looked completely identical. The resemblance is amazing. Even the patterns and names of the patterns manufactured by the Towles, Gorhams and Reed & Bartons were almost identical. For example, Reed & Barton had Francis 1st. for their sterling silver holloware and King Francis for their silverplated holloware.
Prices at the time differed as you might imagine. A 12" Francis 1st sterling bread tray retailed for $200 in 1976. The King Francis 13" silverplated bread tray sold for $39.50. Since that time, the prices for each have gone in opposite directions. A Francis 1st sterling silver bread tray now goes for hundreds of dollars more than the $200 in 1976. The King Francis silverplated bread tray can be obtained from an online auction for around $20 or so. The prices for used silverplated holloware are roughly the same as for used pewter holloware from the same period-rather inexpensive.
Does Mr. Bowen have any objections to using silverplated holloware on the table? Not really. Restaurants and catering companies use silverplated items all the time. They use it for the same reason you might want to use silverplated holloware. You may have some guests who might be a little rough on the sterling silver holloware. Mr. Bowen is of course thinking of children. Silverplated holloware is a great way to introduce children to the fine dining table giving the look of sterling silver, but at the same time eliminating the risk of damaging your sterling holloware. Based on my experience purchasing pewter holloware, I would say the primary risk here comes from dropping or scratching the sterling.
One of the chief reasons the secondary market is so inexpensive for silverplated holloware is the fact that the prices are driven by the intrinsic value of the silver in the pieces themselves. A large silverplated vegetable bowl might barely have a troy ounce of silver attached to it. Not to mention, there really isn't an economical method to extract the silver from the piece. There are some exceptions to be sure. Not all silverplated holloware is common or inexpensive.
The biggest problem with silverplated holloware is the wearing through of the silverplate. If you have a family heirloom piece with a wear spot, you may want to talk to your trusted jeweler to find a someone to have your family heirloom replated.
Prices at the time differed as you might imagine. A 12" Francis 1st sterling bread tray retailed for $200 in 1976. The King Francis 13" silverplated bread tray sold for $39.50. Since that time, the prices for each have gone in opposite directions. A Francis 1st sterling silver bread tray now goes for hundreds of dollars more than the $200 in 1976. The King Francis silverplated bread tray can be obtained from an online auction for around $20 or so. The prices for used silverplated holloware are roughly the same as for used pewter holloware from the same period-rather inexpensive.
Does Mr. Bowen have any objections to using silverplated holloware on the table? Not really. Restaurants and catering companies use silverplated items all the time. They use it for the same reason you might want to use silverplated holloware. You may have some guests who might be a little rough on the sterling silver holloware. Mr. Bowen is of course thinking of children. Silverplated holloware is a great way to introduce children to the fine dining table giving the look of sterling silver, but at the same time eliminating the risk of damaging your sterling holloware. Based on my experience purchasing pewter holloware, I would say the primary risk here comes from dropping or scratching the sterling.
One of the chief reasons the secondary market is so inexpensive for silverplated holloware is the fact that the prices are driven by the intrinsic value of the silver in the pieces themselves. A large silverplated vegetable bowl might barely have a troy ounce of silver attached to it. Not to mention, there really isn't an economical method to extract the silver from the piece. There are some exceptions to be sure. Not all silverplated holloware is common or inexpensive.
The biggest problem with silverplated holloware is the wearing through of the silverplate. If you have a family heirloom piece with a wear spot, you may want to talk to your trusted jeweler to find a someone to have your family heirloom replated.
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