page_title: Full course dinner
section_title: Table setting
hierarchical_section_title: Full course dinner / Table setting
caption_attribution_description: English: Silverware is set Parisian style (tines and bowl down). Courses: Bread would be served throughout (the bread knife is on the knife rest next to the bread plate and there are individual butter dishes with lids): Served with aperitif of sherry (sherry glass): Caviar amuse bouche (mother of pearl caviar spoon) Escargot hors-d'oeuvre (escargot fork; escargot tongs served with plate) Shrimp cocktail (cocktail fork) Served with white wine (white wine glass): Soup course (soup spoon) Fish course (fish knife and fork; crescent shaped bone dish next to the charger) Lobster course (lobster pick; lobster cracker served with plate) Served with red wine (red wine glass): Entrée course (entree fork and knife) Palate cleanser (ice cream fork above place setting) Relevé (main) course (meat knife and fork) Salad course served at the end of the meal European style (salad fork and knife; some liberty is taken here as a real salad fork has a thicker left tine) Finger bowl service (not shown) Served with digestif of dry champagne (champagne flute): Cheese and nut course (cheese knife and nut pick) Dessert course (dessert fork and spoon; served with coffee/tea service not shown) Also included are individual crystal salt cellars with spoons and sterling silver lidded crystal pepper shakers. Table cloth and dinner napkins are Irish linen and the candlestick holders are pewter.
context_page_description: A full-course dinner is a dinner consisting of multiple dishes, or courses. In its simplest form, it can consist of three or four courses; for example: first course, a main course, and dessert.
context_section_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. In this scheme, when diners are served the first course, they can depend on finding the correct implement at the outermost edge of the arrangement.
  A 13 course place setting includes multiple utensils, receptacles, and vessels.  The plate is flanked by a caviar spoon, cocktail fork, escargot fork, bouillon spoon, fish fork and knife, lobster pick, bone marrow spoon, entrée knife and fork, relevé knife and fork, saladé knife and fork. Above the place setting are laid a bread knife (on a knife rest) and plate with personal butter dish, fish bone dish, sorbet spoon, cheese knife, nut pick, and a dessert fork and spoon. To the right of the plate a salt cellar and spoon with pepper is supplied. Glassware includes a water goblet, champagne flute, white wine, red wine, dessert/sherry, and port glasses.
  An alternative scheme arranges the place setting so that only the implements needed for the first one or two courses appear in the table setting. As the dinner progresses and new courses arrive, used implements are removed with the dishes, and new silverware is placed next to the plates. This scheme is commonly used when dinners are offered à la carte, so that the most appropriate implement is selected for a given course. For example, some diners may order clear, thin soups and others may order thick, creamy soups. As each of these soups has its own unique spoon, it would be considered improper and impractical to lay out a spoon that may not be needed.
caption: Silverware is set Parisian style (tines and bowl down). See Detailed description.
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