The way a table is set contributes to the ambiance of a meal as much as the food and the wine. A few simple guidelines will help you establish the tone you want.
Glasses
Each place should be set with all the glasses that will be used during dinner (except dessert-wine glasses, which may be brought out when the dessert is served). The water glass belongs to the right of the plate, just above the knife. Wineglasses should be set to the right of the water glasses in the order in which they will be used.

China
The only pieces of china that should be part of a table setting are the bread plate and a charger, if desired. A charger (or service plate) is a purely decorative oversize plate used to add texture, color, or pattern to the table. Chargers may be made of china, pewter, brass—even straw or papier-mâché. Food is never served directly on a charger, but a first-course soup bowl or salad plate can be set on top of it. The charger should be cleared along with the bowl or plate.
Silverware
A proper silverware setting follows one simple rule, no matter how formal or relaxed the event: Set the silverware on the table in the order it will be used, from the outside in. The fork for the first course is the one farthest to the left; to the right of the plate, the knife for the first course is the farthest to the right. Any spoons needed before dessert (say, a soupspoon), should be placed to the right of the knives. Dessert utensils should always be placed horizontally above the plate, or they can be brought in later, with the dessert course.

Glossary of Tableware

Glassware:
1. Water glass
2. Red-wine glass
3. White-wine glass
4. Champagne flute
5. All-purpose glass
China:
1. Dinner plate
2. Salad plate
3. Cup
4. Saucer
5. Bread-and-butter plate
6. Charger
7. Dessert plate
8. Soup bowl
Flatware:
1. Salad fork
2. Dinner fork
3. Dinner knife
4. Soupspoon
5. Teaspoon
6. Butter knife
7. Fish fork
8. Fish knife
9. Dessert fork
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