Choose the service dishes

One of the protagonists of the wedding list for the bride and groom is, without any shadow of doubt, the dinner service. But how to choose it to suit your style and functional needs? We must first keep in mind that a nice table service can help to make very special table for important occasions. Throughout history table service has taken on different meanings to each other. During the Renaissance was a prerogative of the tables of noble families, who used to receive his guests major organizing receptions. It used tableware decorated ceramic of oriental origin and, on the table, each accessory had its rightful place. In the houses of the people, however, used simple dishes.

Dinner Services

With the passage of time, the service of meals has assumed a more important role. The porcelain is, among all, the material most appreciated, but, next to it, there is also space dishes made in modern materials such as, for example, the multicolored plastic.

Composition of the dinner service
The service table is composed exclusively of traditional dishes of various shapes and sizes depending on the type of use. Glasses and cutlery instead represent complementary accessories to match with care the service to avoid mixing different styles that would make our table just fine. The dinner service is always composed of a minimum of six dishes by type (so you can serve lunch or dinner to six people) or a multiple of six. In the basic service there are 24 pieces in total, four on each diner. Normally the service is provided with six plates, six funds, six plates of appetizers and six saucers for fruit or dessert. The Etiquette, however, also introduces dishes and containers of “service” to bring to the table foods and condiments and thus requires: 24 dinner plates, 12 funds, 24 fruit dishes, 12 cups broth, some bowls to serve the former, a bowl, dishes to serve seconds and 2 containers for sauces. also introduces all those dishes and those containers of “service” to bring to the table foods and condiments.

   

everyday dishes and bowls

As he prepares
Once the dinner service, you need to learn some basic rules in order to set the table properly. Also here is enough to resort to Etiquette for the certainty of not making mistakes. There are clear and simple rules on how to arrange the various components on the table, his dishes, glasses and cutlery, in fact, are not to be randomly arranged. To begin with, a formal dinner requires a flow equal to the number of dishes that will be served. The pot should be warmed before being put on the table. In addition, you must remember to put some saucers on the table more, for example for the salad, or to store any shells, bones or meat bones if any.

The presence of the flat plate is absolutely critical for virtually any type of meal except for soups or meal equivalents. The fruit plates, or a starter, can also be used for the salad and cake. On the table must also be a small dish to break bread, thus avoiding to crumble around the table. The plates must be arranged in correspondence with each chair, a set for each diner. The fruit plates and dessert are served at the appropriate time. The glasses should be placed a little ‘more to the right than the center of the dish. E ‘is essential to provide wine glasses that water but can also be added to those for champagne and those for white or red wine. The cutlery should be arranged as follows: starting from the right of the plate, should be placed before the knife, with the blade must always be directed toward the plate.

service dishes

The spoon always to the right, with the concave curve resting on the table surface. Finally, the fork to the left, with the concave part resting on the surface, as the spoon. The smaller one, from sweet or fruit should be placed in front of the TV, between it and the glass. In all tableware, as well as dishes matched to each other must also be some accessories to serve the dishes on the table. Coffee mugs and tea can also be different if the drinks are taken in a room other than the one lunch or dinner. For the tea that the same rules apply for the coffee: the cups should be combined with the matching saucers, as well as the teapot, sugar bowl and milk jug.