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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Ingredients:

  • 2 three-rib prime roast, first cut, trimmed and tied
  • 1 tablespoon freshly ground black pepper  
  • 2 tablespoons salt
  • 3 short ribs, tied
  • 1 1/2 cups dry red wine

    Cooking Directions:

    1. Place oven rack on lower level. Preheat oven to 450°. Rub roast all over with salt and pepper. Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat-side up. Place short ribs in pan.

    2. Cook 20 minutes. Reduce oven temperature to 325°, and continue cooking until an instant-read thermometer inserted in the thick end of roast (not touching a bone) reaches 115° about 1 hour and 25 minutes. If it hasn't, return it to oven; check temperature at 10-minute intervals.

    3. Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10°.) Do not tent, or crust will get soggy. The short ribs can be eaten as a snack, or reserved to make flavorful soups. 

    4. Pour fat and all dark drippings out of pan into a fat separator; set aside.

    5. Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Add the drippings that have settled to the bottom of the fat separator, making sure not to add the fat. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in a medium heatproof bowl. Pour juices into strainer. Using a wooden spoon, press down on solids to extract juices. Discard solids. Serve the juices warm with the prime rib.

    (Serves 6 to 8)

    Recipe Provided By: MARTHASTEWART.COM

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    Ingredients:

  • 1 fluid ounce citrus-flavored vodka
  • 1 fluid ounce raspberry-flavored vodka
  • 1/2 fluid ounce Chambord (raspberry liqueur)
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon simple syrup
  • 2 tablespoons cranberry juice
  • Raspberries for garnish

    Cooking Direction:

    1. Fill a cocktail shaker halfway with ice. Add vodkas, Chambord, lime juice, simple syrup, and cranberry juice. Shake or stir until well chilled. Strain into a martini glass. Garnish with raspberries; serve.

    Yield: 1 servings (Serving size: 1 cocktail)

    Recipe Provided By: Martha Stewart

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    Ingredients:

  • 1 1/2 tablespoons coconut-flavored rum
  • 1 1/2 tablespoons orange liqueur
  • 2 1/2 tablespoons cranberry juice
  • 1 1/2 tablespoons pineapple juice
  • Splash of Sprite(R)

    Cooking Direction:

    • Fill a cocktail shaker with ice. Add the rum, orange liqueur and cranberry and pineapple juices; shake well. Strain into a chilled martini glass and top with Sprite.

    Yield: 1 servings (Serving size: 1 serving)

    Recipe Provided By: Food & Wine

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    Ingredients:

  • 1 1/2 cups warm water
  • 1/2 cup sugar
  • 2 drops jasmine essential oil (see note)
  • 1/2 cup fresh lime juice
  • 1 1/2 cups orange vodka
  • 1 1/2 cups Grand Marnier
  • ice cubes
  • 3 cups club soda, chilled
  • 12 lime twists (optional) 

    Cooking Directions:

    1. In a small pitcher, combine the water and sugar and stir well to dissolve the sugar. Gently stir in the jasmine essential oil and lime juice.

    2. In a pitcher, combine the vodka with the Grand Marnier and jasmine syrup. Add the ice and stir briskly until the glass begins to frost, then strain into chilled martini glasses. Top each drink with 1/4 cup of the club soda and garnish with a lime twist.

    Yield: 12 servings (Serving size: 12 servings)

    Recipe Provided By: Food & Wine

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