How to Set a Formal Dinner Table, According to Etiquette Experts (2024)

When it comes to entertaining, few things impress quite like a formal dinner table—especially when it's been properly set. More importantly, taking the time to set a formal table shows your guests how much you care. But between knowing what utensils go where, when certain plates should be cleared (or added) to the table, and how many glasses should be at each place setting, the correct formal table setting etiquette can get a little tricky. With the help of etiquette experts, we'll walk you through how to set a formal dinner table, from the first course all the way through to the dessert course.

Why It’s Important to Get Your Formal Settings Right

Even if you don't have a dinner party or special occasion that calls for setting a formal table, learning how to do it is a skill every host should know. What's more, it better educates you on being a guest at a formal dinner. "It's important for every adult to know the formalities of a proper place setting," says Jung Lee, event planner and founder of Fête. "For me, it's no different than knowing one's manners. And the structure of a proper table setting isn't a complicated math formula. It's logical; once you know it, it's hard to forget."

Tips for Setting a Formal Dinner Table

Before getting started, keep these helpful tips in mind when setting a formal dinner table.

Only Display Necessary Utensils

When setting the table prior to your meal, ensure you don't display more than 12 utensils at one time. "In modern-day etiquette, many people will feel intimidated and out of place," says Maryanne Parker, founder and executive director of Manor of Manners.

Use Place Cards

If you're hosting more than four guests, be sure to create seating in advance. "Place cards are a lovely touch, or the host may direct people to their seats," says Jodi Smith, etiquette expert and founder of Mannersmith Etiquette Consulting. And remember, if you're using place cards make sure you place them for your guests, but not for yourself.

Be Mindful of Napkin Placement

Although it may seem protocol, experts advise against setting a napkin underneath the forks. "It creates quite a bit of noise, and the occasional dropped fork as guests pull their napkins for use," says Smith. "The first thing people do when they sit down is reach for the napkin, and they have to disrupt the place setting to get to the napkin, which isn't gracious," says Lee.

Plan Ahead

Go through the entire meal from first to final course and think about what drinkware and servingware you'll need throughout the evening. For example, if there are going to be toasts, a champagne glass should be added and placed furthest to the right to enable guests to easily raise their glasses, says Smith.

Before the First Course

When guests first take their seats, each place setting should be set with a charger plate, which will be removed once everyone spreads their napkin on their lap. Set knives and spoons to the right side of the charger with the blades facing in and set forks on the left side of the charger. The only fork thatcan be placed on the right side is the co*cktail fork, which is usuallyinside the soup spoon, says Parker.

Place bread-and-butter plates above the forks, to the left of the place setting and don't remove them until the dessert course. Stemware is set above and to the right of the dinner plate. The water glass stands above the dinner knife, white wine to its right, and red wine top center.

Setting the Table for Soup

Soup is served in a heated soup dish, atop a dinner plate, and eaten with the soup spoon, which is placed at the outer right. When every guest has finished and laid their spoon across the upper right hand corner of the plate, the plate, bowl, and spoon will be removed.

When soup is served with a plate, the resting place for the spoon is in the bowl. The finished position is across the top of the plate, behind the bowl. When there is no plate, the resting and finished positions are in the bowl. Once a utensil has touched food, it is never to touch the tablecloth again.

Setting the Table for Salad

Salad is served on a midsize plate and eaten with the remaining fork, which has a broader end tine than other forks and can be used for cutting. After this course, the bread-and-butter plate, butter knife, and both wine glasses will be cleared, along with the salad plate and fork, leaving the table set for dessert.

Setting the Table for Fish

A midsize plate arrives bearing the fish course. Use the short, broad fork at outer left and the fish knife at outer right. When they have finished this course, or any other, guests should place their silverware diagonally across the plate—handles at 4:20 (think clock-face) and knife blade facing in.

Setting the Table for the Main Course

Course two has been cleared, leaving the table set for the main course. The large dinner plate may be brought in either bearing a portion of food or empty, if food is to be served at the table. In either case, the plate should be preheated unless the main course is served cold. Eat with the dinner fork and knife.

Setting the Table for Dessert

A small dessert plate arrives. Use the cake fork and the dessert spoon, which have been laid across the top of the setting before the meal began (note that the fork's tines are set facing right and the spoon's bowl facing left). The water glass is the only stemware still on the table. "While the other stemware is removed, a formal meal will often have a dessert wine or champagne toast as part of the final course," Smith says.