FORMAL DINING
Some basic rules for a formal dinner, where the table becomes the protagonist and represent the personality, the good taste and class of the host. The perfect combination of cloth, colors, tableware, glassware and cutlery results an a elegant "mise en place". Tableware must be of fine porcelain and has to be intoned with the tablecloth and the atmosphere of the event. In particular, the preparation of the table must follow certain rules of bon ton: first you have the base plate, which immediately suggests a refined image; then above this, there is the dish to serve the second course; on the plate you put the small dish for starters if there are, or else you put the dish for soup, pasta or soup. Never present the place with more than two dishes at a time. The French style can be expected to add at the top left a small plate for bread, while the plates for the following courses are at the moment to serve. Table-napkins, folded in triangle or rectangle, go to the left of the plate or on top of that.
An important occasion requires to pay attention to every detail, so you must use your best cutlery service, if it were possible silver. Forks are put to the left of the plate, the large inward, the small outwards. The knives are put to the right of the plate, the large first, then the small with blades inward. You have the spoon next to the knife, at the right. You put the silverware for the fish only if the menu requires it. Cutlery for dessert must be on top between plate and glasses, with the fork tip to the right and the small spoon to the left. About glasses, you should always use a classic style, white transparent crystal. You have them from left to right in descending order: large cup for water; red wine glass wider and lower; medium glass tulip-shaped for white wine; last flut for dessert or champagne.