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posted by [identity profile] wildeabandon.livejournal.com at 10:05am on 03/06/2010
I was pondering what most posh restaurants do, but what they do is bring you new cutlery for each course, so it always goes at the sides.

We normally put them at the top, and [livejournal.com profile] robert_jones doesn't complain, so I think it must be alright ;>
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posted by [identity profile] obandsoller.livejournal.com at 10:37am on 03/06/2010
According to wiki that's only okay for semi-formal occasions, or something. But unsurprisingly there seem to be arguments on the discussion page about that.
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posted by [identity profile] robert-jones.livejournal.com at 11:27am on 03/06/2010
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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gerald_duck: (choccyduck)

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posted by [personal profile] gerald_duck at 11:15am on 03/06/2010
Restaurants normally can't put out cutlery for dessert until people have chosen which they're having.

Just once, in Midsummer House, I've seen a complete set of service cutlery laid out with the service plate at the start of the meal, then cleared away before the cutlery appropriate to what each person was eating for each course was brought out.
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posted by [identity profile] wildeabandon.livejournal.com at 11:19am on 03/06/2010
Hrm. A lot of the time I go for tasting menus, so they could theoretically put all the cutlery out. If they had very big tables. Never seen it done though.

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posted by [identity profile] robert-jones.livejournal.com at 11:35am on 03/06/2010
It would only make sense if it was a restaurant which only served one menu, so they could lay the tables in advance.

At the monarchist feast, the places were laid for ten or eleven courses. It did mean that the place-settings had to be quite far apart. (We also started with a bewildering forest of wine glasses each.)
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