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2. Table setting - Wikipedia

   en.wikipedia.org/wiki/Table_setting

   Informal setting with pancakes in a California mountain cabin. At an informal setting, fewer utensils are used and serving dishes are placed on the table. Sometimes the cup and saucer are placed on the right side of the spoon, about 30 cm or 12 inches from the edge of the table. Often, in less formal settings, the napkin should be in the wine ...

3. Full-course dinner - Wikipedia

   en.wikipedia.org/wiki/Full-course_dinner

   Silverware is set Parisian style (tines and bowl down). See Detailed description. Table settings can be elaborate. More formal settings sometimes include all silverware and glassware that will be needed for the entire meal, and lay out the silverware so that the outermost tools are used for the dishes appearing earliest on the menu.

4. Seating plan - Wikipedia

   en.wikipedia.org/wiki/Seating_plan

   Table seating arrangement. A seating plan is a diagram or a set of written or spoken instructions that determines where people should take their seats. It is widely used on diverse occasions. Seating plans have a wide range of purposes.

5. 10 Stunning Christmas Table Setting Ideas You'll Want to ...

   www.aol.com/lifestyle/10-impressive-christmas...

   Set a festive table for friends and family with these place setting, centerpiece, and servingware ideas from top designers. Plus, shop our favorite products. 10 Stunning Christmas Table Setting ...

6. Eating utensil etiquette - Wikipedia

   en.wikipedia.org/wiki/Eating_utensil_etiquette

   The French table setting involves placing the fork tines pointing down on the table on the left hand side of the plate. This was done to show the coat of arms that was traditionally on that side contrary to Germany or the United Kingdom. In the United Kingdom, the fork tines face upward while sitting on the table.

7. Charger (table setting) - Wikipedia

   en.wikipedia.org/wiki/Charger_(table_setting)

   In service à la russe, charger plates are called service plates and are kept on the table during the initial courses. Service plates thus act as a base for soup bowls and salad plates. After the soup course is finished, both the soup bowl and service plate are removed from the table; a heated plate is put in their place.

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9. List of eating utensils - Wikipedia

   en.wikipedia.org/wiki/List_of_eating_utensils

   Knork – A knife with a single tine, sharpened or serrated, set into the anterior end of the blade. Pastry fork – A fork with a cutting edge along one of the tines. Spifork - A utensil consisting of a spoon, knife, and fork. [8] [9] [10] Spoon straw – A scoop-ended drinking straw intended for slushies and milkshakes.