How to make an amazing place setting.

First the charger, then the plate, then the salad plate…blah blah blah. I would totally hate being at a stuffy dinner and having to wonder, “Am I doing, or eating, or grabbing the right thing?”. Don’t get me wrong, If Will and Kate ever accept a dinner invitation to my house and bring the Queen Mother, I will probably try to get it right. Outside of that exception, make it comfortable and fun for your guests or your guest list will start declining.

I do think there are some basic rules to follow:

  • Utensils are used from the outside in and put out based on course.
  • Plates, bowls etc. – same thing. Don’t put the salad plate under the main course plate to mess with people (although that would be kind of funny)
  • The entrée plate is the base of it all and should be directly in front of the chair.
  • The napkin has to be visible, but get creative with where this sits. The napkin can add some great texture with folds, it can be a pop of color, or it can hold a menu.
  • A water glass should always be available. If they come to the table with wine and that’s all they have, you may have an inebriated guest on your hands.
  • Have butter or spreads, salt pepper, etc. available for all. I hate having to pass everything (I don’t share well apparently)

That’s it in my book. Everything else is negotiable.

Layer your pieces for a pretty cool place setting:

Charger/Base

It doesn’t have to be a charger to make the setting base. It can be a piece of wood, a slab of granite, a game board, a chalkboard, a mirror, an old album, a tray, a cutting of turf, or a piece of cardboard or glass and decoupage anything on there like pictures, wrapping paper, sheet music – geez, there is no end to this sentence.

Plate

Don’t worry about having enough plates to match. As long as there is a connection and rhythm among your settings, you can get away with just about anything. Mix it up!

Stack It

Use any other plates on top of the main plate that you will need for the dinner. Bread plates can go above or you can put bread on a wood slab, or any other weird thing you can think of. Sometimes I like to throw a baguette down on the table for every two place settings. If you’re a germ-aphob, get over it. Tear your bread like the French!!

Finish it off

Just try to get some connection between the components you are using and don’t forget the details: candles, menus, food names, etc. Make the table inviting before they sit down. They won’t even realize the food stinks!

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