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Unformatted text preview: Week 14 –Meal Service and Hospitality “Etiquette” Table setting The main plate is in the middle, for the main dish. The small plate on top of the main plate can be used for decorative purposes or to be served with food. A soup dish can be on top of the main plate as well. To the left there is a bread plate to hold rolls or croissants and the butter knife. The juice or water sits on the right above the knife and spoon. Place the napkin on the bread plate, to the left of the forks or on the main plate. To the right of the main plate is the knife. Have the blade face the plate. To the right of the knife, place the soup spoon. Directly on the left of the main plate, is the dinner fork. To the left of the dinner fork, is the salad fork. The dessert fork goes towards the top of the plate with the handle of the fork facing to the left. The dessert spoon is above the the plate with the handle of the fork facing to the left....
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This note was uploaded on 04/06/2011 for the course SFL 110 taught by Professor Annhardman during the Spring '10 term at BYU.
- Spring '10