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Sometimes you just feel like entertaining people, classing-up the place if you will. And what better way to do so than at a fabulous breakfast with a beautiful table layout?
But, with so many serving styles these days, which one is actually correct?
How do you set a table for breakfast? To set a table for breakfast in the American formal style, place knives on the left of the plate, and forks on the right. Spoons are set on the outmost right, followed by a coffee/teacup. Juice glasses are set on the top right, above knives and spoons. The napkin sits to the left of the forks.
Easy, right? Maybe you are still a bit confused, but fear not! Today we will finally give clarity on all things table settings!
In this article, we will be looking at different setting styles, types of breakfasts that can be served, the equipment you need, and how to set a table for each of these many scenarios.
American Vs Other Service Styles
Today, we will be following the rules for American service.This type of service is mostly used (sometimes exclusively) in America and isn’t necessarily copied by the rest of the world.
Each region has its own rules and regulations when it comes to dining, menu layout, décor, and even how the courses are served.
For example, the rules that the American service industry follows aren’t in any way the same as what Europe follows. Russia has their own set of rules, and so does France. There are even different types in each of these regions!
There isn’t a right or wrong when it comes to which you follow – everyone has their own preferences.
We, however, like the American service style better for a few reasons.
American service follows some of the rules of Continental (English/British) dining where the cutlery is laid out in the order meals are served. The main difference between them is the order of the courses.
In American style dining, there are also two ways to set a table: basic or formal. The main difference is the amount of things set out.
Basic is for quicker breakfasts that only have one course, maybe some cereal. Formal is for the more elaborate breakfasts that have multiple courses.
Types of Breakfast
As we said, American service offers two main types of breakfasts: traditional (or formal) and quick (basic or informal). Buffet-style dining is also an option which we will discuss later. Most of the time all of these breakfasts will use plated foods.
Traditional breakfast is a slower form of dining and typically includes foods like eggs, ‘breads’ (like pancakes, waffles, toast, crepes, or biscuits), cereals, and preserved meats and jellies or jams.
In certain regions, food items like donuts, bagels, sandwiches, and breakfast burritos are very common. However, no matter what type of food is being served, it is usually plated.
The quick breakfast style includes a much faster-pasted breakfast where there is little to no time for sitting and enjoying your breakfast.
Although the food is plated, it is very unlikely that the table will be set. At most, a basic table setting will be used.
Buffet style is a whole different topic. When serving food like this, the table is traditionally set to include cutlery and crockery for all the options served, which can be a challenge considering there is only limited space on a table.
What You Need To Set a Table
Now that we’ve introduced the basic breakfast types, let’s look at what you need to set a table properly.
There are several things you will need to set a table. The list of items below is only a guide for most situations.
What you will actually place will depend on what you are serving. For example, if you are serving fish, you will need a fish fork. If you are serving toast with butter, you will need a butter knife. We will have more information on different common scenarios below for more assistance!
Table
The table is the most important part of a table setting. You might laugh but think about it. Have you ever had to sit at a table filled with food and drink, but no space to even move your elbows?
Make sure the table you are using can accommodate the number of people seated. We like to place a plate directly in front of the chair, and then measure a 24-30 inch wide setting space.
You can also use the center of the plate as a starting point and measure between 12-15 inches to each side. This allows for sufficient space for each diner to comfortably sit with all the crockery, cutlery, and glassware in front of them.
The bigger the meal (amount of courses), the more equipment will need to be set, the larger the area should be.
If you would like to add that something extra, consider decorative placemats with your settings. Be sure your placemats fit your table size and shape; an oval or round table typically uses different placemats from a rectilinear one.
Crockery
Crockery includes everything from side plates, plates, and cereal bowls.
Depending on what is being served, the main breakfast plate is placed on the table first, with smaller plates and bowls stacked on top of it.
Cutlery
Cutlery is placed in a very specific manner.
Forks always go on the left, and knives always go on the right. This rule is set in stone, regardless of the type of fork or knife used. Spoons are placed farthest on the right side of the knives.
Another very important note is to think about how many courses or dishes are going to be served.
The cutlery required for the first course is placed on the outermost side. For example, the starter fork (smaller fork) is placed on the left side of the main fork (both on the left side of the plate).
But there’s more to cutlery than meets the eye! We’ll go into more depth about each just to be crystal clear:
Knives
The cutting edge of the knives should be facing inwards towards the plate. There are usually only two knives that can be placed on a breakfast table.
The starter knife (usually a small butter knife) is placed on the right side of the main knife (remember, both are on the right side of the plate).
This starter knife is placed when there is bread served that need to be buttered or a different type of appetizer.
The main knife (usually a standard knife that can be serrated or not) is placed for the main course.
Forks
As we’ve already discussed, forks are placed on the left side. A starter fork is smaller than the main but looks identical in shape. The started fork can be used for appetizers or smaller food items.
It is extremely unlikely to have fish served at breakfast. However, if that happens, a fish fork will have to be placed – a smaller one if the fish course is a starter course, and a standard-sized one if the fish is served as a main course.
Spoons
Two types of spoons can be placed.
The first is for items like soups or cereals. This larger spoon is placed just on the right of all the knives.
The next spoon is a teaspoon or coffee spoon placed on the outermost right, beyond the larger spoon. This spoon is only placed if coffee or tea is being served.
Dessert spoons (and forks) can be placed at the top of the plate. They should be laid parallel to each other, with their handles facing opposite directions.
Glassware
Glasses are always placed on the right-hand side, above the knives and spoons. For breakfast, you will probably be serving juice and/or coffee (or tea).
If only one is served, that glass is set above the knives.
However, if both are used, the juice glass is set above the knives and the coffee or teacup is set next to the knives and spoons (to their right).
The same rule applies to co*cktail glasses, champagne glasses, and wine glasses.
Coffee mugs and teacups are usually placed in a saucer, however, it is perfectly acceptable to place them without.
Napkins
Napkins can either be paper (single-use), or cloth. Cloth napkins are nicer.
No matter which you choose, you can fold them in any shape or size you’d like. They are then placed on the left side of all the forks.
Using napkins is a must for any table setting and can also easily form part of the décor.
How To Set The Table
After this truck-load of information, you might be very confused about setting tables! However, we will now discuss a few scenarios so you can better understand exactly what we mean.
To help explain the exact positioning of things, we will be using the idea of a clock face (that’s analog, not digital!).
Think of it this way: when sitting right in front of the table, you set the plate down. The plate represents the center of the clock. Directly above the plate is 12:00, directly to the right is 03:00, directly below is 06:00, and directly to the left is 09:00.
A Note About Service
Before we begin, we need to quickly need to look at how service works. Although American style dining uses plated food, the plates are still set before the food is served.
When the course is ready to be served, the plates on the table are removed and the plated one is placed down.
Basic Breakfast Table Setting Scenario
Items served: Main dish, cereal, juice, and coffee
The plate is set in front of the chair. The cereal bowl is placed at the center of the main plate.
A main fork is placed at 09:00 (left), and a main knife is placed at 03:00 (right) with the cutting edge facing towards the plate. One tablespoon (or cereal spoon) is placed on the right of the knife (at 03:00). A smaller teaspoon is placed on the right of the tablespoon.
The juice glass is placed at about 01:00/02:00, directly above the knife and spoon. The coffee mug is placed in a saucer at 03:00, on the right side of the spoon.
The napkin is placed at 09:00, on the left of the fork.
Formal Table Setting Scenario 1: Appetizer, Main Dish, Juice
The main plate is set in front of the chair. The smaller appetizer plate is set inside the main plate.
A main fork is placed at 09:00 (left), and a main knife is placed at 03:00 (right) with the cutting edge facing towards the plate. These two utensils are placed closest to the plate.
On the outside of each main utensil, the appetizer utensils are placed. The appetizer fork is placed on the left of the main fork (at 09:00), and the appetizer knife is placed on the right of the main knife (at 03:00).
The juice glass is placed around 01:00 / 02:00, directly above the knife and spoon.
The napkin is placed at 09:00, on the left of the fork.
Formal Scenario 2: Appetizer, Main Dish, Juice, Coffee
This setting is exactly the same as the previous scenario, but with an added coffee setting.
To include the coffee setting, place the juice glass at 01:00 or 02:00, directly above the knives. Place a teaspoon on the right of the starter knife at 03:00. Then, place the coffee mug to the right of the teaspoon.
Formal Scenario 3: Appetizer, Main Dish, Coffee
This table setting looks exactly like the one above, the only change being the glassware setting.
Instead of placing the juice glass at 01:00/02:00, the coffee mug is placed there instead. The teaspoon is still placed to the right of the starter knife at 03:00.
Formal Scenario 4: Appetizer, Cereal, Main Dish, Juice, Champagne, Coffee
Here there will be a lot of items on the table, so make sure to allow enough space for each diner.
The main plate is set in front of the chair. The smaller appetizer plate is set inside the main plate, followed by the cereal bowl.
A main fork is placed at 09:00 (left), and a main knife is placed at 03:00 (right) with the cutting edge facing towards the plate. These two utensils are placed closest to the plate.
On the outside of each main utensil, the appetizer utensils are placed. The appetizer fork is placed on the left of the main fork (at 09:00), and the appetizer knife is placed on the right of the main knife (at 03:00) with the blade facing inwards.
The cereal spoon is placed on the right of the starter knife, at 03:00, followed by the teaspoon for the coffee.
The juice glass is placed around 01:00/02:00, directly above the knives and spoons. The champagne glass is placed at 04:00 of the juice glass (meaning it is placed to the lower right of the juice glass itself). The order of these glasses can change depending on the order of drink.
The coffee mug and saucer are placed on the right of the spoons at 03:00 (of the plate). The napkin is placed at 09:00, on the left of the forks.
Formal Scenario 5: Appetizer, Cereal, Main Dish, Juice, Champagne, Coffee, Cake/Dessert/Pastries
This table setting is exactly like the one above, but includes a cake fork and spoon.
These are set at 12:00, directly above the plate. They are placed parallel to each other, with handles facing opposite directions. You might even add a dessert plate in the plate stack.
Buffet Style Breakfast Scenario 1: All Items On Table
With this type of service style, the table should accommodate all items served.
Because of the possibly excessive amount of choices available, the best setting would be to allow for a starter plate, main plate, and cereal bowl.
You should also have a main knife and fork, starter knife and fork, tablespoon (cereal spoon), and teaspoon.
The closest setting we would recommend would be that of scenario 4. This covers all possible foods being served.
You can also replace the starter knife and fork with another set of main utensils (knife and fork).
Buffet Style Breakfast Scenario 2: Items Served Elsewhere
With this type of buffet-style breakfasts, the table setting is still set in the same manner mentioned above. However, the glassware just might not be included.
At most, there will be one water glass, set on the table at 01:00.
Crockery like starter plates, cereal bowls, and sometimes even main plates are placed at the serving station.
Additional Tips and Tricks
We have a few extra tips for you in case you have more questions, or simply want to ensure you have the best breakfast possible:
- When it comes to table décor (not anything setting-related), you can choose to use a tablecloth or a placemat, but don’t use both.
- Your table can have a centerpiece that can include candles, fresh flowers, or a table arrangement. These can be themed to suit the occasion.
- To make sure your table setting for each guest are exactly the same, use measurements. Plates should be placed 2 inches from the edge of the table. The base (ends) of each cutlery item should also be exactly 2 inches from the edge of the table. This will allow for precision and make the table look more symmetric and appealing.
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