Перевод
Setting a table must begin with good preparation and organization.
Check carefully for the perfect cleanliness of the dinnerware (table-
ware), silverware (cutlery) and stemware (glassware).
Appetizers, soups and salads are set in place on top of a service plate
that remains until it is replaced by the main entrée dinner plate. Nap-
kins are never placed on the service plate, but are traditionally placed
to the left.
The service plate determines the position of the utensils. They are
arranged from the inside out. The dinner (service) knife is on the right
side with the edge to the inside, then goes the fish knife.
The soup spoon is placed to the outside of the fish knife on the
right. The dinner (service) fork is usually on the left. It is often
recommended that the salad fork is placed to the left of the dinner fork.
However, in this formal setting the dinner fork is placed to be used
before the salad fork because it is suggested that the guest awaits the
main meal before helping himself (herself) to the salad.
The general rule with utensils is to start from the outside of your place
setting, and work your way toward the service plate (the main meal plate):
soup spoon first, then fish knife and fork, then service knife and fork.
The bread plate with the butter knife (spreader) with the edge to
the outside is placed to the left of the service plate above the forks.
The dessert spoon and cake fork are above the plate. The fork handle
should point to the left, the spoon handle to the right.​

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