We had a few friends round for dinner last night, and I set the table as I usually do; this prompted some discussion of where the pudding utensils should have been arranged...
Place setting is one of those subjects on which opinions do differ. For instance, I've seen it said that a place-setting out to have no more than three pieces of silverware on any side, and if more is required it should be relaid half-way through the meal. But on the other hand, I've certainly been to many formal dinners where vast ranks of silverware have been laid on either side of the place-setting.
It does seem to be usual though, to lay at least some silverware at the top of the place-setting, either for the sweet or the savoury course (but never for dessert). I think it gives the place-setting a nicely rounded look. Sometimes the staff move the utensils in question to the sides before serving the relevent course.
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It does seem to be usual though, to lay at least some silverware at the top of the place-setting, either for the sweet or the savoury course (but never for dessert). I think it gives the place-setting a nicely rounded look. Sometimes the staff move the utensils in question to the sides before serving the relevent course.