Significance

• The most important rule that governs a formal table setting is to place everything so that the whole effect is visually pleasing. The formality signifies a certain gentility and civility but has a functional purpose, too. Setting formal place settings allows guests and their host to enjoy the meal and appreciate its complexity.
  Formal dining etiquette dictates that the spaces between place settings are even and about two feet apart to allow both for room and for pleasant conversation between the guests. According to Emily Post, the centerpiece has to be in the exact middle of the table. The middle crease of the tablecloth should line up with the center of the table and be perfectly straight. The formal table should be lit with candles.
  
  

The Facts

• The forks go to the left of the place with the salad fork placed closest to the plate. Next, the meat fork and the fish fork. The order of the utensils can be deduced if you know the order in which they will be used. The utensils closest to the plate are for the first course. The ones furthest from the plate are for the last course.
  The knives go to the right of the plate with the meat knife nearest the plate and the fish knife next to it. To the right of the knives are the spoons, beginning with the soup spoon. Dessert utensils are not placed on the table until the dessert is served.
  
  

Features

• There are several different kinds of glasses set on a formal table. Water glasses belong above and slightly to the right of the knives. The wine glasses go to the right of the water glass. The bread plate sits above the forks parallel to the glasses. A butter knife sits on top of the bread plate with its handle parallel to the edge of the table facing to the right.
  Several other items complete the table setting. A place card goes above the plate on the tablecloth to tell each guest where to sit. Cloth napkins, neatly folded in squares, sit in the middle of the plates. A set of salt and pepper shakers are placed on a formal table for every two guests.
  
  

Function

• There used to be a proper division of labor for who should serve which food. If a husband and wife were the hosts, the man served the meat and vegetables while the woman served the other courses. Everything from the main savory part of the meal had to be cleared off the table before the dessert would be served. The very last thing served was the coffee. Very fancy meals ended with finger bowls filled with water to get any food residue off of the guests' fingers.
  
  

Benefits

• Knowing the geography of a formally set table is not only important when you are the host of a fancy event. It is also key to participating as a guest at this kind of meal. Now you can attend without wondering which fork to use for your salad. It should allow you to enjoy your evening savoring the good conversation and the excellent food.