The classical style

Setting a table with a classic style

A well-set table with attention to detail denotes refinement, taste and demonstrates the hosts' attention to guests.

For guests to be comfortable, the table should be large enough and there should be a distance of about 60-70 cm between one plate and another. The tablecloth can be of any type (cotton, linen...) as long as it fits the importance of the reception and matches well with the plates;it should also be the same shape as the table, be perfectly ironed and have a side drop of at least 30 cm.

The napkins should be square with the side of at least 40 cm , elegantly folded and placed to the left of the plate, they should never be made of paper.

For the table to be impressive, a centerpiece can be added, remembering that it should not be too large and cumbersome, so as not to hinder movement or obstruct the view of the guests. As a type of centerpiece, both floral and fruit arrangements are fine, but for a more emotional ambiance you can also choose low candles or candlesticks that are not too tall, the flame should never be at eye level.

For a formal occasion it should be remembered that the chairs should all be of the same type, well spaced apart, and when the guests arrive the table should already be set.

Regarding the position of the plates one should put a silver underplate, a flat plate, a soup plate or a small plate for the hors d'oeuvres, for the bread one should provide a special saucer for each diner, if it is in silver it should be enriched with a cotton doily. Cutlery should be placed on the sides of the plate according to the order in which it is used, so those furthest away from the plate will be used first. To the right of the plate always place the knife and spoon, while to the left are the forks, one for each course. The goblets should be placed in front of the plate and slightly shifted to the right: in the part closest to the plate you need to put the water glass, which can also be low, colored. Wine requires a different goblet for each type: white wine, red wine and dessert. There are "neutral" goblets so they can be used for both white and red, while for sparkling wine or champagne you need to change the shape.

In the case of an informal occasion you can avoid silver underplates and a bread plate.