The first and basic rule to get you started is: The stainless steel utensils are placed in the order of use; from the outside in.
A second rule, with only a few exceptions, is: The stainless steel forks go to the left of the plate, and knives and spoons go to the right. (The oyster fork is the only fork placed to the right of the setting if it will be used.)
Finally, only set the table with the utensils you will use. Not serving soup? Then, no soup spoon for you.
What kind of setting do you want to create?
Remember to think about the type of meal you are serving, what you’re prepared to handle as a host, and what level of formality you’ve chosen for your gathering. A casual pot-luck with close friends or family certainly doesn’t need to be more than the most basic of settings. A formal affair, and menu, however, will necessitate a few more utensils and a bit of style thrown in to properly pull off a fancy at-home meal. That being said, many skilled hosts have been able to pull off a formal meal with limited tableware by putting practicality first and utilizing a dash of creativity (and maybe some very quick dishwashing between courses.)
Don’t fret if you do not have every utensil known to mankind. Salad and luncheon forks can often double as dessert forks, in our own set a fish fork doubles as the dessert fork (though we don’t suggest substituting an oyster fork for a dessert or salad fork – that might be going a tad too far.)
If you think it is too troublesome to classify these cutlery, then we recommend that you buy a complete set of tableware, so that you can have cutlery for every purpose. Guangdong Infull Industry and Trade Co., Ltd is mainly produced Cutlery sets, stainless steel flatware, Tableware, kitchenware, and kitchen accessories. We have many sets of this type, shiny or matte, etc. If you are interested, please contact us immediately~
Setting a table is not as difficult as it seems. However, the more formal it gets the more confusion can easily come into play. Many of us can navigate a table setting fairly easily. Even if we are unsure of a particular utensil or cannot quite decipher which order the courses will be served in based on the setting, we can make our way through by paying attention to others. But when it comes to being in charge of setting the table, one can easily draw a blank. (Are these forks different sizes? Do I have to count the tines? Which order do the glasses go in?) Breathe, we’ll start with the basics.