Problem: Article: For the first course of soup, there are two options: bring bowls of the same soup from the kitchen, or offer water or cream based soups and serve them in fresh dishes at the table. The former is served already poured in bowls and brought out from the kitchen. The latter is served (carefully) at the table into clean bowls. The soup bowls should be brought in on serving dishes in case of a spill. When everyone has finished eating their soup, the soup spoons should be placed (bowl-side up) on the right side of their bowl, on the serving plate. The plate, bowl, and spoon should be removed from the table after the first course. The bread and butter dish should remain on the table, even if they were used with the soup. With the soup removed, the fish course should be brought in on its own dish. This should be placed on the charger, and eaten with the fish knife and fish fork (the utensils furthest from the charger on either side). When the fish has been consumed, the fish fork and fish knife should be placed diagonally across the dish, with the handles of each placed on the '4:00' mark as if the plate were a clock. The main course should be brought out on a large plate that has been pre-warmed. This should go on the charger, and is eaten with the dinner fork and knife. When everyone is finished with the entree, the plate can be removed along with the charger, the dinner fork, and the knife. The knife and fork are typically placed diagonally across the plate, in a similar fashion to the utensils used for the fish. The salad is typically eaten after the entree in a formal dinner. With the charger removed, place the salad plate in the center of the setting. This should be eaten with the last remaining fork. When the salad course is finished, the salad plate, salad fork, and bread/butter dish with the butter knife, and the wine/champagne glasses should all be removed. All that should be left is the water goblet and the dessert spoon (and optional dessert fork). The final course of the evening is typically dessert and coffee, unless you're serving a very formal nine course dinner. Regardless, the desert should be brought in on a plate and placed in the center of the setting, and a demi-tasse or teacup should be placed to the right of it below the water goblet with a teaspoon. Cream and sugar may be placed on the table for use in the coffee or tea, if desired. When dessert is completed, all the dishes should be removed, leaving a bare table.
Summary: Set the table for soup. Set the table for fish. Set the table for the main course. Set the table for the salad. Set the table for dessert.

Problem: Article: If you drink lots of soda or bottled water, this option may be perfect for you. Collect the bottles or cans until you have enough to fill about 1/3 to half of your tall planter. Leave the caps on the plastic bottles, and avoid crushing the aluminum cans too much if you're using those. If you use this option, you'll also want to have a layer of newspaper, landscaping fabric, or cheesecloth available to lay down on top of your bottles or cans before adding your soil. Choose a pot that fits easily into the center of your tall planter. Be sure that this pot has its own drainage holes, or add some to it by drilling them in. If your large planter has drainage holes along the bottom edges, avoid blocking them with the top edges of your smaller pot. You'll need to be sure that water can still drain through the bottom of your planter. If your smaller pot is significantly smaller than your larger planter, you'll want to hold it in place with another material like clay pebbles or wood chips. This will also help to lessen the amount of soil you'll need when filling your planter. Scrap 4x4 or 6x6 pieces of wood also work well for filling the bottom of your tall planter. Choose a piece that easily stands up in the center of the bottom of your planter. Using a saw, cut the wood so that it's about half the height of your planter. Avoid this option if the drainage holes of your tall planter are in the middle of your planter's bottom. The wood will cover the holes and not allow your soil to drain properly. You can use wood chips, clay pebbles, or soil to hold the wood beam in place in the center of your planter. This option is a bit heavier, but still works well to defray costs when buying your topsoil. Collect enough rocks or broken pots to fill about 1/3 to half of your tall planter. This option works well if your tall planter becomes narrower at the bottom and you're concerned about it tipping over from the weight of your soil and plant at the top. Be sure that your rocks are not covering any drainage holes in the bottom of your planter. Collect enough pinecones to fill 1/3 to half of your tall planter, or purchase wood chip mulch at your local hardware store. If you use this option, you'll want to be sure to check the filler each year when you change soil to make sure the wood hasn't started rotting. If you have some packaging peanuts lying around, test them out to make sure they don't dissolve in water. Place some in a bowl of water and check to see if they shrink or dissolve. If they don't, you can use these to fill 1/3 to half of your tall planter for a planter that's nice and light. Use mesh onion bags to hold the packing peanuts in place and avoid making a mess when you replace your plant's topsoil each year. You can also try cutting up larger pieces of Styrofoam packaging and filling your planter with these pieces. Plastic is light and lasts a long time, so any plastic items that fit into the bottom of your planter are a nice choice. Use intact Easter eggs, keep lids on milk jugs, and keep the lids on containers if you're using those. This will keep most of the bottom of your planter filled with air, and allow for good drainage from the soil above. If you're using jugs or containers, be sure not to block any of the drainage holes in the bottom of your planter. Space the jugs or containers out so they're not blocking the holes.
Summary: Use collected soda bottles or cans for a low-cost, long-lasting option. Try a smaller inverted pot if you have an extra one. Stand a tall, rectangular wood beam into your planter for a simple choice. Use rocks or broken crockery for a sturdy option. Choose wood chip mulch or pinecones as a lightweight choice. Use Styrofoam packing peanuts if you have them. Try plastic Easter eggs, milk jugs, or containers as a long-lasting choice.

Problem: Article: Use scissors to cut the band holding the cilantro together. Turn on the faucet and place the cilantro under the water. Use your hands to gently rub the cilantro to remove any dirt. Rinse the cilantro until all the dirt is removed. Shake off the excess water and pat the cilantro dry with paper towels. Set aside the amount of cilantro that you want to use on a cutting board. Both the leaves and stems are edible. However, if you prefer to just eat the leaves, use your hands to remove the leaves from the stems. Remove as many leaves as you need to for your dish. Discard the stems. Bunch the cilantro leaves into a pile. Securely hold a chef's knife by the handle. Place the knife blade-side down on top of the cilantro. Place the palm of your other hand on top of the metal part of the knife. Make sure the tips of your fingers are away from the blade. Rock the knife back and forth to roughly chop the leaves. Avoid over cutting the cilantro into small pieces since over cutting can lead to blackened leaves. Fill a cup with water. Place the cilantro in the cup stem-side down, and place the cup in the fridge. Store cilantro for up to a week in the fridge.
Summary:
Rinse the cilantro under cold running water. Pull off the cilantro leaves to remove them. Chop the cilantro. Store unused cilantro in the fridge for up to a week.