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When the meal is served, in addition to the central plate (a service plate or dinner plate at supper; at luncheon, a service plate or luncheon plate) at each place there is a bread roll (generally on a bread plate, sometimes in the napkin), napkin, and flatware (knives and spoons to the right of the central plate, and forks to the left).
In some case, the original set is kept for the next course. To begin the next course, the diner uses the next item on the outside of the place setting, and so on. Forks are placed on the left of a dinner plate, knives to the right of the plate, and spoons to the outer right side of the place setting.
Holding food in place with the fork tines-down, a single bite-sized piece is cut with the knife. The knife is then set down on the plate, the fork transferred from the left hand to the right hand, and the food is brought to the mouth for consumption. The fork is then transferred back to the left hand and the knife is picked up with the right.
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Place cards can be decorated to fit the party's theme. For example, if the theme of the wedding or party is a beach theme, the card might have a tropical flower on it. Cards can also indicate tables using token objects. Sea shells, party gifts, color of the tablecloth, plates or cups on the table may be used to identify the assigned table.
The dessert plate is then brought out with a doily on top of it, a finger bowl on top of that, and a fork and spoon, the former balanced on the left side of the plate and the latter on the right. Guests remove the doily and finger bowls, move them to the left of the plate and place the fork to the left side of the plate and the spoon to its right.
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