I learned how to set a table, cook, create a budget, and take care of a child in home economics in high school. Perhaps they should continue teaching this
Very enjoyable. I learned much of this in training for fine dinner service over 50 years ago. It helped me greatly when I was able to attend formal dinners later in life. Glad to see some refined traditions continue.
Thank You for posting, I'm sharing your video with my grandkids, I don't know what future they will have, but as a Grandma, If I don't teach them the old way, they will never know.
I learned these rules of table setting when I was high school age. I am now 73. I have been to many restaurants and formal dining venues, but only once (ONCE) in my life have I ever seen a full table setting like the one pictured.
As a child my mother set the dinner table this way every day. I always knew how to do it and still set my own table in this fashion. Also even now I’m widowed and living alone, I eat my meals at the table, no lap meals for me!
Having taught foods classes several years ago, one the favorite lessons was table settings. It was a hard sell to most students. However, when students learned to "read" the table setting, then they knew what to expect they would be served. And, we always made an instructional model out of construction paper for "younger siblings" to practice. Knowing what utensil to use reduces confusion and is a relatable concept for any cultural dish. Also, an easy way to remember whether fork, drink, etc. I used Left/Right method: Left is 4 letters: left of plate are 4 letter items such as fork and food (plate/bowl for "food" such as salad. Right is 5 letters: right of plate are 5 letter items such as knife, spoon, drink.
I was taught this at a Private British school 50 years ago and l have had many Nobles and Rich and famous people at my house for dinners I'm Italian so food was always delicious
To all those negative, sneering commentators: one rarely encounters such elaborate place settings nowadays, but it’s still good to know. I do use formal, but much simplified, settings.
For me, that may be: (1) My fingers, (2) Sippy cup, and (3) My sleeve. 😁How about you? Still though, it's good to know how Formal place settings work, don't you think?
Yes this interesting 👍🏾💯 growing up with my parents my mom teaches me a little and how to clean the home 9 yrs ago I was working at a fine dining restaurant and tea lounge so these were the things I have to do i love it I got pregnant and leave then I started owning my own business
This is so Interesting 👍🏾❤️ 😊 me and my girls make a simple dish for dinner I went to visit my daughter yesterday and she decided to cook me something special I help her with the idea french fried garlic shrimp with potato salad and a spicy sauce and natural juice and today Sunday I just finished cooking her Sunday dinner we don't have a table setting at least it's preparing for what's to come like us that don't have table we sit with plate in our laps still it's surprising to know that I can know which utensils to set and which to use for eat even my babies I teach table manners 🙏🏾
We did a lot of these for catered events. The downside is when they try to squeeze as many people at a table they can, hence almost sitting on top of each other, utensil wise and very little elbow room.
I learned all this in childhood, thankfully, and I highly recommend doing so now to anyone who didn’t. Knowing a correct place setting and how to use it is not only essential for minimal good manners, but it gives one the confidence to dine anywhere, and with anyone, however formal and complex the setting and meal. I’ve never been to a single nice meal where one or more of my fellow diners didn’t take the bread plate, incorrectly, from their right, or glasses from the left, utensils or napkin from the wrong side, etc., throwing the whole table into confusion. Is it really that hard to remember, beverages on the right, bread on the left? No one ever ends up with the plates, glasses or utensils they need, what a mess. When hosting a meal, I just say, “remember, the bread plate is on your left”, this is the single-most common error I see (US). Don’t do as your neighbor does, unless you know it’s correct, it’s better to watch what your hostess does, or quietly ask her or the waiter if unsure. Nowadays, I clear the appetizer plates, rimmed soup bowls and salad plates (never, ever serve salads in bowls) and the utensils for them, after each course and before the main course, and don’t bring out anything for dessert and coffee , not even utensils, until I clear the main course, it simplifies things for confused guests, who never remember. I’m so tired of people “helpfully” stacking their clean items set out for the upcoming courses, then handing them to me to clear, it means I have to re-wash them, unused, then put them out again. Everything on the table is meant to be used during the meal, don’t stack or try to clear it away until you’ve used it. If you don’t use it, like wine glasses for non-drinkers, let the hostess or waiter clear it at the correct time. Also, I use only a water glass and one wine glass, and serve only a single red or white with dinner, not both, depending in the food. Champagne before the meal, then I clear those glasses all away first, before seating my guests. I’ve eliminated chargers/service plates altogether, they cause tons of confusion.
I agree with all you said and add two more things . Napkin rings are a bit extra and as for coffee cups no need to bring them out before table is clear of all the used plates and cutlery (. Your second name ,it’s the same as my mother’s maiden surname .)
What I think really adds to the confusion for so many people is too often seating too many people too close together. It's not hard to understand which to use when it's in front of you, but when place settings overlap two seats, that's where confusion starts.
I've taught these settings to Chinese students, but also contrasted it with the Chinese table setting. In China, a traditional table setting consists of one bowl and a set of chopsticks. Period. The bowl is multi-functional: it can hold soup, rice, meats and veggies (always cut up into bite-size pieces prior to serving), and beverages including tea, Chinese beer or water. More modern formal Chinese settings may include a spoon, an additional soup bowl, a plate for bones (traditionally, bones and non-chewables are placed on the table to be cleared away after the meal), and tissue. In more expensive restaurants and at homes in the know, serving utensils may be included with the serving dishes; sometimes each diner would have a second chopsticks pair to use for taking food to their bowls and plates. A tea cup, shot glass, and water glass may also be included. A few modern restaurants provide the warm lemon-water-moistened towelette for use before the meal. For those rare hands-on foods such as shank bones, shrimp, crayfish and ribs, disposable plastic gloves and straws (for drinking the marrow out of long bones!) may be provided. One more thing of interest worth mentioning: at most Chinese restaurants, even when there are individual sanitized plastic-wrapped dish settings, an additional hot water or tea source is provided along with a large bowl used for waste water. Each person at the table will pour the water on their dishes to "clean" them, then dump the wash water into the large bowl. When all are thus washed, the bowl and extra water are taken away. This grows from the tradition that due to a lack of running tap water, dishes were only lightly washed after meals. This pre-meal wash is meant to clean off any possible leftover residue from the dishes' previous use; it of course cannot sterilize the dishes, but in the past it was the best option available. 😊
I'm in the UK and just like the French, our restaurant menus have the 'entrée' as the 'starter' or first course, after appetisers or hors d’oeuvres... (as they do in Australia, New Zealand and other countries). I have never understood why it's so different in the US !?
@@stewedfishproductions7959 Perhaps, and this is just me spit balling here since I'm out of my league in this, is we seldom have multi course meals. Typically, appetizers or salad, main course along with the side dishes served at the same time, then dessert, if any. Even at formal events, i think I've only seen a full set perhaps once or twice laid out as here. What I have seen is places where they try to cram so many people at a table that everything overlaps and everyone is trying to figure ou who's is whose.
@@kmbbmj5857 - I appreciate what you are saying, but it still doesn't get around the fact that American's don't use the word correctly!? 'Entrée' is a dish served BEFORE a main course (as in entry!). ONLY the Yanks use it for a MAIN course on their menus. Luckily, it's only about 42-47% of Americans who have passports, as I can imagine their confusion when visiting Europe and ordering a dish in a restaurant and getting a VERY small portion for their expected main meal - LOL!?😃
@@TippyPuddles As previously mentioned (?), in other countries apart from the US, the first course is the 'Entrée' AFTER any 'nibbles', amuse-bouche, appetizers or hors d'oeuvres have been served...
The bed cover(s), or mattress pads I use several, are to protect the mattress for wear, grime and staining and to give more comfort to the sleeper. The minimal acceptable is a cotton mattress pad, under the bottom sheet. I use full, all-side microfiber (bug- and dust-proof) zip-covers that stay on, then a washable wool mattress pad, then an all-cotton, cotton-filled mattress pad. The closer it is to the body, the more often the layer should be removed and laundered.🙂
Note: a cruet set is for liquids. Always provide one set of salt and pepper for, at most, every four diners, if you can’t do individual ones. One butter serving dish and knife at least, for every four diners, also. Butter is removed from the butter serving dish with the butter serving knife and placed on the individual B&B plates, by each diner according to how much they want. Never stick one’s individual butter knife into the butter serving plate, or use the butter serving knife to butter one’s bread. The exact rules apply for sugar in beverages, use the sugar serving spoon, then stir it into the beverage with your individual coffee spoon. Never put any individual-setting utensil into a common dish, nor use a serving utensil for eating or drinking. I prefer to use big serving utensils that are obviously not for individual use, it reduces confusion. It’s fine to take one’s bread roll from the basket with fingers, but remember, once you touch it, don’t put it back! I once was behind a man in a grocery store who dropped a stack of unwrapped donuts on the floor, then put them back in the bin, during early COVID, too. I just told an employee which ones to remove (the dropped ones and any those touched) and they did so, we just couldn’t believe he put them back for others to buy unknowingly, gross. If this happens to you you, pay for them and dispose of them.
Thank you, good to know the water glass placement, this can be confusing when a stem glass is used for water.Also, slight difference in France with the cutlery, in most places you retain your knife and fork for the next course.
I am not sure if you are using the term 'Entrée' in the American sense (the main course) or the French/English sense. (a course served before the main course)
That’s nice dear but multiply all of that by a table full of people and tell me which family member gets to do all those dishes afterwards 😅 I love being a commoner 😂...one simple rule in my house...you use it you wash it...done 😅
@@MabChan-j2b me too, i was flabbergasted when I saw the video because I was parking in my class room while eating and my teacher saw me and i was sent to dubai to sell Novels by abdul jabar
I just randomly ended up clicking here. It is easy to be dismissive until you are invited to a formal lunch or dinner for important business, promotion prospects or whatver event. And then you will really wish you had paid attention to these things. I have seen it from both sides - ignorant and young, thinking oh ummm help....to being one of the grumpy old men on the other side of the table watching where you put your napkin. Learning these skills will do anyone well in life.
Informative video. One question - in french dining there is a utensil that resembles a flat soup spoon that is used to pick up sauce. Where is that utensil placed?
In the off season of football, our rough and tumble footballers can do a course of fine dining table manners. It is especially helpful for them when attending awards with TV cameras filming them. It wouldn't hurt for schools to do short courses in this, as I can't stand bad table manners. But then it is not peoples fault if they have never been taught in the first place.
Hello, I am sorry, but I am confused why teaspoon is between of salad knife and soup spoon. Is that teaspoon really for a cup of a tea after soup and before salad? Thank you very much for some more specific explanation on to this for my further clarity. Much love, Melissa
The knife blades facing towards the Charger, was brought to the table to show the branding labels and so it can be easily read by the guest. As long as all of the blades are facing the same direction, you should be right.🍽
Yes, the same. Finger bowls are only used for eating certain, messy foods with fingers, I never used mine for this, but they come in handy for condiments, which should never be served directly from their store containers.
Great! My table is smaller than that to the point where if I set One place for dinner no other setting is possible. Furthermore, I do not even have that many dishes. Plus, I do not even own all of those types of dishes. So do not expect Formal dining at my house now or in the future.
The glasses should form a diamond shape, the white wine glass 1 inch above the main food knife, the red wine next to it. The water glass behind the white wine glass, then a champagne glass behind it and a port glass behind that. You don't have to place the butter knife on the plate, it can sit on the table at an angle above the plate, with the edges facing down. Always ensure the bottom of the plate and cutlery is one inch away from table edge.
I remember learning all this 50 years ago and thinking "Are they kidding? It's just too much junk on the table." Each full setting would take up, easily, three feet from side to side. There, are, fortunately, far less complicated settings, and table staff will deliver and clear the plates and utensils as needed.
These classic dining setups are part of our culture that is fading away. Even in many formal settings they mostly do only abridged versions of these layouts now. Our world has become a place full of vulgar, low-class philistines who have no appreciation for proper etiquette and fine living. But thanks for taking the time to explain this so well.
@@FallacyAsPraxis They do abridged versions of this simply because there is no need for the overly-complicated and pretentious full place setting. After all, nobody gets up in the middle of the meal to go puke up everything they already ate so they can eat more. Yes, puking up a perfectly good meal, something those vulgar, low-class philistines would never imaging of doing. Sort of like taking a dump in the stairwell because only the peasants would go outside to use the outhouse.
When visiting far east.. even middle east say.. do you account for and learn to eat with your hand? For example, Korean Chinese and Japanese use chop sticks. Both the above have their own etiquette and culturally appropriate means of fine dining. Just wondering.
Absolutely. I don't know what she's talking about when saying salt is finer than pepper. Obviously whole peppercorns are not shaken onto food. Ground pepper is very fine, and the shaker/caster/cruet has multiple small holes.
@@kimberlyperrotis8962 I've been around (and in the food industry) for a very long time, and travelled quite extensively. Standard table salt, anywhere in the world, is much coarser than ground pepper, The idea of having larger holes in the pepper shaker is as weird as putting the bread plate to the right and glasses to the left.
A second fish fork may be used instead of the fish knife as fish may be eaten with two forks as some people may not like to use a non silver metal knife blade on fish
I learned how to set a table, cook, create a budget, and take care of a child in home economics in high school. Perhaps they should continue teaching this
I learned so much in home ec.
I hate that it's almost completely gone from Georgia schools.
They'd rather promote gender studies.
I learned in middle school and it has served me well.
Please inform your school board to offer these classes! I absolutely love teaching Home Economics!☺️
I also learn this plus sewing, knitting, they are ready the. Children for real life, as a parent I do teach my grandson how to cook, wash etc.
Very enjoyable. I learned much of this in training for fine dinner service over 50 years ago. It helped me greatly when I was able to attend formal dinners later in life. Glad to see some refined traditions continue.
I was a banquet waitress for 30 years this was my field of hospitality and I enjoyed it thanks for sharing ❤️❤️❤️🇯🇲 I'm retired now
Thank You for posting, I'm sharing your video with my grandkids, I don't know what future they will have, but as a Grandma, If I don't teach them the old way, they will never know.
I learned these rules of table setting when I was high school age. I am now 73. I have been to many restaurants and formal dining venues, but only once (ONCE) in my life have I ever seen a full table setting like the one pictured.
😂😂
Simple and graphical explanation of sometimes a complicated topic. Thank you!
Glad it was helpful!
As a child my mother set the dinner table this way every day. I always knew how to do it and still set my own table in this fashion. Also even now I’m widowed and living alone, I eat my meals at the table, no lap meals for me!
Thanks for a great clear narrator and easy simple explanation /language use
Thank you so much for your explanation better than other videos of different channels
Having taught foods classes several years ago, one the favorite lessons was table settings. It was a hard sell to most students. However, when students learned to "read" the table setting, then they knew what to expect they would be served. And, we always made an instructional model out of construction paper for "younger siblings" to practice. Knowing what utensil to use reduces confusion and is a relatable concept for any cultural dish.
Also, an easy way to remember whether fork, drink, etc. I used Left/Right method: Left is 4 letters: left of plate are 4 letter items such as fork and food (plate/bowl for "food" such as salad. Right is 5 letters: right of plate are 5 letter items such as knife, spoon, drink.
I was taught this at a Private British school 50 years ago and l have had many Nobles and Rich and famous people at my house for dinners I'm Italian so food was always delicious
I LEARNED A LOT, TOMORROW IS MY REPORTING IT HELPED ME TO UNDERSTAND EASILY THANK YOU VERY MUCH!!!🥰🥰🥰🥰🥰🥰🥰
I don't know anyone this fancy, to use such a setting. But this was informative.
I meant to say say that is a wonderful setting arrangement and thank you!
Thank you for sharing! I will definitely watch again!
To all those negative, sneering commentators: one rarely encounters such elaborate place settings nowadays, but it’s still good to know. I do use formal, but much simplified, settings.
Thank you very much for the education and the clear clarification. Just what I was looking for
That’s outrageous - give me just what I am going to use. Thank you.
For me, that may be: (1) My fingers, (2) Sippy cup, and (3) My sleeve. 😁How about you? Still though, it's good to know how Formal place settings work, don't you think?
Glad it was helpful!
This is complicated I am trying to learn from you miss thank you for your amazing teaching miss
This is a very detailed video! Easy to follow and remember! Thank you!
Thankyou for appreciation
Thank you for explaining so systematically.
I'm done in food and beverage NC2.its a nice vlog very detailed and clear.
Unprecedented session on entire TH-cam so far 💯👏❤️
thankyou Jitendra.. I am glad that you like it.
Yes this interesting 👍🏾💯 growing up with my parents my mom teaches me a little and how to clean the home 9 yrs ago I was working at a fine dining restaurant and tea lounge so these were the things I have to do i love it I got pregnant and leave then I started owning my own business
This is so Interesting 👍🏾❤️ 😊 me and my girls make a simple dish for dinner I went to visit my daughter yesterday and she decided to cook me something special I help her with the idea french fried garlic shrimp with potato salad and a spicy sauce and natural juice and today Sunday I just finished cooking her Sunday dinner we don't have a table setting at least it's preparing for what's to come like us that don't have table we sit with plate in our laps still it's surprising to know that I can know which utensils to set and which to use for eat even my babies I teach table manners 🙏🏾
Thank you Ma'am for sharing
I learned something new
I learned how to set table last 7 years
And I only use one glass for only water
This is a perfect explanation. It helped me a lot. Grateful to find your video. Thank your very much
Who KNOWS😲U MAY find URSELF dining w/Kings & Queens & U will NEED THIS INFO❣️
thank you very much from Honduras Central America
Glad it helped
We did a lot of these for catered events. The downside is when they try to squeeze as many people at a table they can, hence almost sitting on top of each other, utensil wise and very little elbow room.
I learned all this in childhood, thankfully, and I highly recommend doing so now to anyone who didn’t. Knowing a correct place setting and how to use it is not only essential for minimal good manners, but it gives one the confidence to dine anywhere, and with anyone, however formal and complex the setting and meal. I’ve never been to a single nice meal where one or more of my fellow diners didn’t take the bread plate, incorrectly, from their right, or glasses from the left, utensils or napkin from the wrong side, etc., throwing the whole table into confusion. Is it really that hard to remember, beverages on the right, bread on the left? No one ever ends up with the plates, glasses or utensils they need, what a mess. When hosting a meal, I just say, “remember, the bread plate is on your left”, this is the single-most common error I see (US). Don’t do as your neighbor does, unless you know it’s correct, it’s better to watch what your hostess does, or quietly ask her or the waiter if unsure. Nowadays, I clear the appetizer plates, rimmed soup bowls and salad plates (never, ever serve salads in bowls) and the utensils for them, after each course and before the main course, and don’t bring out anything for dessert and coffee , not even utensils, until I clear the main course, it simplifies things for confused guests, who never remember. I’m so tired of people “helpfully” stacking their clean items set out for the upcoming courses, then handing them to me to clear, it means I have to re-wash them, unused, then put them out again. Everything on the table is meant to be used during the meal, don’t stack or try to clear it away until you’ve used it. If you don’t use it, like wine glasses for non-drinkers, let the hostess or waiter clear it at the correct time. Also, I use only a water glass and one wine glass, and serve only a single red or white with dinner, not both, depending in the food. Champagne before the meal, then I clear those glasses all away first, before seating my guests. I’ve eliminated chargers/service plates altogether, they cause tons of confusion.
I agree with all you said and add two more things . Napkin rings are a bit extra and as for coffee cups no need to bring them out before table is clear of all the used plates and cutlery (. Your second name ,it’s the same as my mother’s maiden surname .)
What I think really adds to the confusion for so many people is too often seating too many people too close together. It's not hard to understand which to use when it's in front of you, but when place settings overlap two seats, that's where confusion starts.
Excellent, thanks for sharing.
Wonderful setting arran😊
This is the exact set up I use when I have Little Caesars pizza. I'm glad I'm doing it right.
Woooòòooooo lovely video
I really liked your very pleasent video! Thank you very much for it!
Glad you enjoyed it!
Thank you so much.... Excellent... 👏👏👏👏
I've taught these settings to Chinese students, but also contrasted it with the Chinese table setting. In China, a traditional table setting consists of one bowl and a set of chopsticks. Period. The bowl is multi-functional: it can hold soup, rice, meats and veggies (always cut up into bite-size pieces prior to serving), and beverages including tea, Chinese beer or water.
More modern formal Chinese settings may include a spoon, an additional soup bowl, a plate for bones (traditionally, bones and non-chewables are placed on the table to be cleared away after the meal), and tissue. In more expensive restaurants and at homes in the know, serving utensils may be included with the serving dishes; sometimes each diner would have a second chopsticks pair to use for taking food to their bowls and plates. A tea cup, shot glass, and water glass may also be included. A few modern restaurants provide the warm lemon-water-moistened towelette for use before the meal.
For those rare hands-on foods such as shank bones, shrimp, crayfish and ribs, disposable plastic gloves and straws (for drinking the marrow out of long bones!) may be provided.
One more thing of interest worth mentioning: at most Chinese restaurants, even when there are individual sanitized plastic-wrapped dish settings, an additional hot water or tea source is provided along with a large bowl used for waste water. Each person at the table will pour the water on their dishes to "clean" them, then dump the wash water into the large bowl. When all are thus washed, the bowl and extra water are taken away. This grows from the tradition that due to a lack of running tap water, dishes were only lightly washed after meals. This pre-meal wash is meant to clean off any possible leftover residue from the dishes' previous use; it of course cannot sterilize the dishes, but in the past it was the best option available. 😊
Thankyou for the video 📸👍Great 👍
Nicely done. Just remember other than in the USofA and affiliates Entrée means the first course or appetiser, basically it is the entry to the meal.
I'm in the UK and just like the French, our restaurant menus have the 'entrée' as the 'starter' or first course, after appetisers or hors d’oeuvres... (as they do in Australia, New Zealand and other countries). I have never understood why it's so different in the US !?
@@stewedfishproductions7959 Perhaps, and this is just me spit balling here since I'm out of my league in this, is we seldom have multi course meals. Typically, appetizers or salad, main course along with the side dishes served at the same time, then dessert, if any. Even at formal events, i think I've only seen a full set perhaps once or twice laid out as here. What I have seen is places where they try to cram so many people at a table that everything overlaps and everyone is trying to figure ou who's is whose.
@@kmbbmj5857 - I appreciate what you are saying, but it still doesn't get around the fact that American's don't use the word correctly!? 'Entrée' is a dish served BEFORE a main course (as in entry!). ONLY the Yanks use it for a MAIN course on their menus. Luckily, it's only about 42-47% of Americans who have passports, as I can imagine their confusion when visiting Europe and ordering a dish in a restaurant and getting a VERY small portion for their expected main meal - LOL!?😃
@@stewedfishproductions7959 So what is your first course if appetizers and hors d'oeuvres come after the first course?
@@TippyPuddles
As previously mentioned (?), in other countries apart from the US, the first course is the 'Entrée' AFTER any 'nibbles', amuse-bouche, appetizers or hors d'oeuvres have been served...
Came for some fun and the vdo was funny enough !!!
Thank you for sharing ideas.Excellent👏👏👏
Glad you like them!
Very Very Nice Video
Beautiful.
Now feed all the people.
This was so easy……thank you
Excellent 💯😘
Very detailed information, thank you ❤
Please give us more videos like this on how to set the bed and the clarification like why should we have a bed cover first before the bed sheet.
The bed cover(s), or mattress pads I use several, are to protect the mattress for wear, grime and staining and to give more comfort to the sleeper. The minimal acceptable is a cotton mattress pad, under the bottom sheet. I use full, all-side microfiber (bug- and dust-proof) zip-covers that stay on, then a washable wool mattress pad, then an all-cotton, cotton-filled mattress pad. The closer it is to the body, the more often the layer should be removed and laundered.🙂
Note: a cruet set is for liquids. Always provide one set of salt and pepper for, at most, every four diners, if you can’t do individual ones. One butter serving dish and knife at least, for every four diners, also. Butter is removed from the butter serving dish with the butter serving knife and placed on the individual B&B plates, by each diner according to how much they want. Never stick one’s individual butter knife into the butter serving plate, or use the butter serving knife to butter one’s bread. The exact rules apply for sugar in beverages, use the sugar serving spoon, then stir it into the beverage with your individual coffee spoon. Never put any individual-setting utensil into a common dish, nor use a serving utensil for eating or drinking. I prefer to use big serving utensils that are obviously not for individual use, it reduces confusion. It’s fine to take one’s bread roll from the basket with fingers, but remember, once you touch it, don’t put it back! I once was behind a man in a grocery store who dropped a stack of unwrapped donuts on the floor, then put them back in the bin, during early COVID, too. I just told an employee which ones to remove (the dropped ones and any those touched) and they did so, we just couldn’t believe he put them back for others to buy unknowingly, gross. If this happens to you you, pay for them and dispose of them.
Thankyou for elaborating...sometimes things might vary from one region to another
Thats the amount of plate and silverware I use the entire week. 🤣
👏 That was great😊
Nice refresher course. Thanks!
Excellent job
Very nice 👍ยอดเยี่ยมมากค่ะ🙏🙂🥳🎉🎈💐👏🎉🥳🙏
Amazing 👌❤️
Nice video 😊. Great for my fancy restaurant visits and dinners 👍
Glad you like it
Adorable explanation
Glad you liked it
Very nice 👍👍
Very educational
Did a lot of waitering jobs when I was a student.
Thank you, good to know the water glass placement, this can be confusing when a stem glass is used for water.Also, slight difference in France with the cutlery, in most places you retain your knife and fork for the next course.
Lol - I dined in Toronto where the French waiter almost threw me out of the restaurant for expecting clean cutlery for my main course! 🤣🤣
I am not sure if you are using the term 'Entrée' in the American sense (the main course) or the French/English sense. (a course served before the main course)
Excellent
.. Thank you..
Nice
Thank you so much mem your so good and great as a thickera may god bless you have a good day mem
That’s nice dear but multiply all of that by a table full of people and tell me which family member gets to do all those dishes afterwards 😅
I love being a commoner 😂...one simple rule in my house...you use it you wash it...done 😅
There’s no need to set all the forks and knifed I have to set according to the dishes right?
The text is very highlighted in this video you made. Please solve this better solution and this is very useful video thank you
Thank you mam😀👍
I was in class while i was writing the video started playing and it shocked my teacher and i was sent to the principal office
@@MabChan-j2b me too, i was flabbergasted when I saw the video because I was parking in my class room while eating and my teacher saw me and i was sent to dubai to sell Novels by abdul jabar
me three
I just randomly ended up clicking here. It is easy to be dismissive until you are invited to a formal lunch or dinner for important business, promotion prospects or whatver event. And then you will really wish you had paid attention to these things. I have seen it from both sides - ignorant and young, thinking oh ummm help....to being one of the grumpy old men on the other side of the table watching where you put your napkin. Learning these skills will do anyone well in life.
It's nice 👌
Oh thanks
Informative video. One question - in french dining there is a utensil that resembles a flat soup spoon that is used to pick up sauce. Where is that utensil placed?
The French sauce spoon resides between the dinner plate and the main course knife.
Thank you
Super
Thanks
Thanks for sharing. 🙏
I appreciate the information. But I wish the plastic package containing my fork and spoon was much easier to open. Lol.
You and me both!
In the off season of football, our rough and tumble footballers can do a course of fine dining table manners. It is especially helpful for them when attending awards with TV cameras filming them.
It wouldn't hurt for schools to do short courses in this, as I can't stand bad table manners. But then it is not peoples fault if they have never been taught in the first place.
So helpful
Hello, I am sorry, but I am confused why teaspoon is between of salad knife and soup spoon. Is that teaspoon really for a cup of a tea after soup and before salad? Thank you very much for some more specific explanation on to this for my further clarity. Much love, Melissa
The knife blades facing towards the Charger, was brought to the table to show the branding labels and so it can be easily read by the guest. As long as all of the blades are facing the same direction, you should be right.🍽
is bread plate the same as butter plate? what about finger bowl to wash your fingers at the table?
Yes, the same. Finger bowls are only used for eating certain, messy foods with fingers, I never used mine for this, but they come in handy for condiments, which should never be served directly from their store containers.
Agreed and thank your for sharing
V.nice mamdam
Am learning
Great! My table is smaller than that to the point where if I set One place for dinner no other setting is possible. Furthermore, I do not even have that many dishes. Plus, I do not even own all of those types of dishes. So do not expect Formal dining at my house now or in the future.
The glasses should form a diamond shape, the white wine glass 1 inch above the main food knife, the red wine next to it. The water glass behind the white wine glass, then a champagne glass behind it and a port glass behind that.
You don't have to place the butter knife on the plate, it can sit on the table at an angle above the plate, with the edges facing down.
Always ensure the bottom of the plate and cutlery is one inch away from table edge.
Ossmm 👌👌👌🔥🔥🔥🔥
Good
wow such detail to set a plate that's for the wealthy
I remember learning all this 50 years ago and thinking "Are they kidding? It's just too much junk on the table." Each full setting would take up, easily, three feet from side to side. There, are, fortunately, far less complicated settings, and table staff will deliver and clear the plates and utensils as needed.
Agree...just keep the ones which are needed as per your course....it was just for knowledge
These classic dining setups are part of our culture that is fading away. Even in many formal settings they mostly do only abridged versions of these layouts now. Our world has become a place full of vulgar, low-class philistines who have no appreciation for proper etiquette and fine living. But thanks for taking the time to explain this so well.
@@FallacyAsPraxis They do abridged versions of this simply because there is no need for the overly-complicated and pretentious full place setting. After all, nobody gets up in the middle of the meal to go puke up everything they already ate so they can eat more. Yes, puking up a perfectly good meal, something those vulgar, low-class philistines would never imaging of doing. Sort of like taking a dump in the stairwell because only the peasants would go outside to use the outhouse.
I learned many years in special Hotel school, cant be more than 3 glasses, cant be more than 3 on right and left side,
rightly said
Is there a video on serving the courses.
Not till now on my channel but will make one..thank you
When visiting far east.. even middle east say.. do you account for and learn to eat with your hand?
For example, Korean Chinese and Japanese use chop sticks.
Both the above have their own etiquette and culturally appropriate means of fine dining.
Just wondering.
Salt shaker usually has one hole and fine pepper four or five.
Absolutely. I don't know what she's talking about when saying salt is finer than pepper. Obviously whole peppercorns are not shaken onto food. Ground pepper is very fine, and the shaker/caster/cruet has multiple small holes.
It’s the opposite, the salt shaker always has more holes than the pepper.
@@kimberlyperrotis8962 I've been around (and in the food industry) for a very long time, and travelled quite extensively. Standard table salt, anywhere in the world, is much coarser than ground pepper, The idea of having larger holes in the pepper shaker is as weird as putting the bread plate to the right and glasses to the left.
@@caeruleusvm7621 Absolutely!!!
Thank 😊😊
Welcome 😊
Thanks for all please reply
Dinner fork,salad fork,fish fork what is size
There are no fixed design and sizes, usually dinner fork (7-8 inch), salad fork (6.5 inch), fish fork (6-7 inch)
It may vary the food serves during function
A second fish fork may be used instead of the fish knife as fish may be eaten with two forks as some people may not like to use a non silver metal knife blade on fish
Thanks for the feedback
5 types of lunch and dinner setup can you specify please
Thks
Thanks
Welcome
Amazing 🇵🇭