How to entertain at your table
Some basic principles
We all generally receive guests.
We usually only invite them to treat them well and ensure they have a pleasant memory of our table.
Hosting a meal is an art; checking your dinnerware and cutlery is crucial, as is ensuring comfortable seating with 80 centimeters of space between guests.
How to prepare the table
After preparing the table decorations, you can set out the plates, silverware, glassware, and napkins for each guest.
Place the plates at each guest’s setting, ten centimeters from the edge of the table. Position the plates for the host and hostess first, followed by the others.
Place the spoon and knife to the right of the plate—with the knife rest at the far end and the fork to the left.
Arrange the glasses above the plate: the water glass, with the Champagne flute to its left; the Burgundy wine glass set slightly behind and between these two; and the Bordeaux wine glass positioned slightly forward between the water glass and the flute, with the Madeira glass placed to its right.
Lean the guest’s name card against the Bordeaux glass.
At dinner, the napkins are placed to the left of the plate.
Fewer glasses are used for lunch.
At lunch, the napkins are placed on the plate—artistically, if possible.
The table layout remains the same as for the evening meal, with necessary items—such as the carafe and salt shaker—placed symmetrically and within easy reach.