A perfect TABLE

A perfect TABLE

1 - fork first course
2 - fork second course meat or fish
3 - Mat placeholder with towel
4 - Knife for meat or fish
5 - Saucer boxcutter bread with butter
6 - cutlery, fruit or dessert
7 - Under water glass
8 - Under wineglass

To concentrate on better preparation of the table and receive our guests with the utmost care and attention is good deal before the arrival of the same.
You can also think of a centerpiece that is meaningful for the theme of the evening rather than anything particularly fresh and pleasing to the eye.
It is important that it is not bulky, which does not create obstruction of view of diners.
After having carefully decided on the tablecloth, which may be linen or cotton, and according to the style that you prefer plain or soft and delicate patterns, is passed to the plate, something that will remain on the table throughout the meal.
The napkins will be a perfect match with the tablecloth, preferably identical, simply folded, square in shape, lying directly on the plates. During the meal we will rely on the legs and at the end of the meal to the left of the plate.
The cutlery should be placed to the right of the plate by putting the knife, blade inward, a sign of welcome hospitality, and immediately followed by the tablespoon.
On the left you will find the forks and cutlery for up to dessert or fruit and slightly higher in position, any placeholders.
The glasses are on the right, up and cutlery in a row, starting from the left you place the larger ones for water, then move on to smaller ones, to the right for the wine: the first for the red that is slightly largest and then to white. That is if your service provides glasses with the stem.
According to a more modern, but the water will be served in a tumbler, a tumbler also colored, of course, in keeping with the rest of your equipment.
The glasses of wine but will always stem and, in this case will be placed behind that of water, always on the top right of the plate.
The flutes for sparkling wine can be placed above every other glass, in central position.
The pad for the bread - a refinement that does not give up - to be on the left side of this over the cutlery.
Salt, pepper and oil, the so-called ménage, should be brought to the table only when there is food to be dressed right now.