How to Set a Formal Dinner Table, According to Etiquette Experts

When it comes to entertaining, few things impress quite like a formal dinner table—especially when it's been properly set. More importantly, taking the time to set a formal table shows your guests how much you care. But between knowing what utensils go where, when certain plates should be cleared (or added) to the table, and how many glasses should be at each place setting, formal table setting etiquette can get a little tricky. With the help of etiquette experts, we'll walk you through how to set a formal dinner table, from the first course to the dessert course.

Why It’s Important to Get Your Formal Table Settings Right

Even if you don't have a dinner party or special occasion coming up, learning how to set a formal dinner table is a skill every host should know. It also better educates you on being a guest at a formal dinner. "It's important for every adult to know the formalities of a proper place setting," says Jung Lee, event planner and founder of Fête. "For me, it's no different than knowing one's manners. And the structure of a proper table setting isn't a complicated math formula. It's logical; once you know it, it's hard to forget."

Tips for Setting a Formal Dinner Table

Before getting started, keep these helpful tips in mind when setting a formal dinner table.

Only Display Necessary Utensils

Don't display more utensils than necessary when setting a formal dinner table. "In modern-day etiquette, many people will feel intimidated and out of place," says Maryanne Parker, founder and executive director of Manor of Manners.

Use Place Cards

Create a seating chart in advance if you're hosting more than four guests. "Place cards are a lovely touch, or the host may direct people to their seats," says Jodi Smith, etiquette expert and founder of Mannersmith Etiquette Consulting. 

Be Mindful of Napkin Placement

Experts advise against setting a napkin underneath forks. "It creates quite a bit of noise and the occasional dropped fork as guests pull their napkins for use," says Smith. "The first thing people do when they sit down is reach for the napkin, and they have to disrupt the place setting to get to the napkin, which isn't gracious," says Lee.

Plan Ahead

Go through the entire meal from the first to the final course, and think about what drinkware and servingware you'll need throughout the evening. For example, a champagne glass should be added if there will be toasts and placed furthest to the right so guests can easily raise their glasses, says Smith.

Before the First Course

Each place setting should have a charger plate when guests first sit down. The charger is taken away once everyone spreads their napkin on their lap). Set knives and spoons to the right side of the charger with the blades facing in, and set forks on the left side. The only fork placed on the right side is the cocktail fork, which is usually inside the soup spoon, says Parker.

Place bread-and-butter plates above the forks, to the left of the place setting, leaving them until the dessert course. Place stemware above and to the right of the dinner plate. The water glass stands above the dinner knife, with white wine to its right, and red wine top center.

Setting the Table for Soup

Soup is served in a heated soup dish atop a dinner plate and eaten with the soup spoon, which is placed at the outer right.

When the soup is served on a plate, the resting place for the spoon is in the bowl. The finished position is across the top of the plate, behind the bowl. When there is no plate, the resting and finished positions are in the bowl. Once a utensil has touched food, it is never to touch the tablecloth again.

The plate, bowl, and spoon will be removed when every guest has finished and laid their spoon across the upper right-hand corner of the plate. 

Setting the Table for Salad

Salad is served on a midsize plate and eaten with the remaining fork, which has a broader end tine than other forks and can be used for cutting. After this course, the bread-and-butter plate, butter knife, and wine glasses will be cleared, along with the salad plate and fork, leaving the table set for dessert.

Setting the Table for Fish

A midsize plate arrives bearing the fish course. Use the short, broad fork at the outer left and the fish knife at the outer right. When your guests have finished this course, or any other, they should place their silverware diagonally across the plate—handles at 4:20 (think clock-face) and knife blade facing in.

Setting the Table for the Main Course

Course two has been cleared, leaving the table set for the main course. The large dinner plate may be brought in either bearing a portion of food or empty if food will be served at the table. In either case, the plate should be preheated unless the main course is served cold. Eat with the dinner fork and knife.

Setting the Table for Dessert

A small dessert plate arrives after the main dish is cleared. Guests should use the cake fork and the dessert spoon, which were laid across the top of the setting before the meal began (note that the fork's tines are set facing right and the spoon's bowl facing left). The water glass is the only stemware still on the table. "While the other stemware is removed, a formal meal will often have a dessert wine or champagne toast as part of the final course," Smith says.