The Shape of Water Restaurant FAQs

The food at a fine dining establishment will be of the highest quality, made with luxurious ingredients, and served in unique and beautiful presentations. The quality of the dishware and cutlery is also higher, and often the décor and even the architecture of the restaurant building is notable.

Table Settings Rules: A Complete Guide | Fine Dining Lovers

Setting a table properly has always been important. It shows guests that they are welcome, and it also sets the tone, of formality while eating, which ensures that people get along, dine in comfort, and enjoy a convivial experience.

The first and basic rule to get you started is: Utensils are placed in the order of use; from the outside in. A second rule, with only a few exceptions, is: Forks go to the left of the plate, and knives and spoons go to the right.

Cutlery is set in the order of use, working outside-in.

Forks always go on the left of the setting.

Knives always go to the right of the setting.

Glassware is set above the knives.

If serving dessert, the dessert spoon and fork should be placed above the plate.

Left - Napkins should be placed to the left of the forks. If there is more than one fork, the napkin should be placed between the forks. If there is a soup spoon, it should be placed to the right of the forks, with the napkin placed to the left of the soup spoon.

Starting with the knife, fork, or spoon that is farthest from your plate and working your way in.

Oyster Fork

A narrow fork with three tines, this fork (also called a seafood or cocktail fork) is useful for handling shellfish, or for picking up shrimp from a shrimp cocktail.