Serving Table
Setting a serving table can be a daunting task for all but the most accomplished and practiced hosts. In reality, it is not so difficult as it is perceived to be. The basics are the flatware or silverware, the positioning of the seats and places at the table, and the centerpiece, which may take a variety of forms. A proper serving table may have a centerpiece of flowers, fruit, or even some manner of food related to the meal. This can take the form of an appetizer or something as simple as bread and oil. The main dishes can be placed at strategic locations around the table. Also, care should be taken with the centerpiece to ensure that seated guests have good sight lines all around the table and are able to easily pass items between themselves, such as serving dishes and beverages, provided there is no wait staff to assist.
A serving table is further prepared by adding the flatware and tablecloth. For formal settings, it is generally accepted practice to use white linen for the table covering and napkins. Lace is also acceptable. Informal meals typically have more color, and may even include placemats of color at the various seats around the table. Silverware is arranged with the forks on the left, the knife on the right of the plate, and spoons outside (e.g. to the right) of the knife. The first used utensils are on the outside and one works their way in, so a salad fork would be to the left of the dinner fork, and the soup spoon outside or to the right of the teaspoon. The knife, placed closest to the plate on the serving table, is aligned with flat side facing away and cutting edge toward the dish. An easy way to remember this is that when picked up in your right hand, the knife will already be in cutting position. This is the generally accepted way of preparing a serving table.