Ido Jamaica Magazine

ß
3
1 2
4
5
6
7
8
9
10
11
15
16
17
18
12 13 14
1. Salad/Appetizer Fork
2. Dinner Fork
3. Bread Plate
4. Butter Knife
5. Salt Cellar
6. Dessert Fork
7. Dessert Spoon
8. Soup Bowl
9. Salad/Appetizer Plate
10. Dinner Plate
11. Charger Decorative
12. Dinner Knife
13. Soup Spoon
14. Shrimp/Cocktail Fork
15. Water Goblet
16. Champagne Flute
17. Red Wine Glass
18. White Wine Glass
ß
Place Settings at Formal Dinners
Because the number and type of courses vary, so too will the place
settings. In the most formal of settings, the dessert fork and spoon are
brought to the table for the dessert course. For less formal settings,
the fork and spoon are placed on the table above the plate, fork
pointing right, spoon pointing left. When more courses are going
to be served, the table is laid only for soup, fish and meat.
After Dinner Liqueurs and Brandy
and Demitasse
Liqueurs, brandy and demitasse are all digestifs, taken after the
meal, in a room separate from the dining area. Guests may join one
another or women and men may take their drinks in separate rooms.
Liqueurs are often bitter as they brighten the palate after a lengthy,
and sometimes, heavy meal. Liqueur and brandy may be offered
during the coffee service or after.
Note to Guests:
Hosting a formal dinner is expensive and
time consuming—be appreciative
Source: https://www.gentlemansgazette.com/dinner-etiquette-formal-dining/