Editing Table setting (section)

==Place setting==
Informal settings generally have fewer utensils and dishes but use a layout based on more formal settings. [[food utensil|Utensil]]s are arranged in the order and according to the manner in which the diner will use them.  In the [[Western world|West]], [[fork]]s, plate, butter knife, and [[napkin]] generally are placed to the left of the dinner plate, and [[knife|knives]], [[spoon]]s, [[drinkware|stemware and tumblers]], [[Teacup|cups]], and [[saucer]]s to the right.  (By contrast, formal settings in Armenia place the fork to the right of the dinner plate and informal settings in Turkey place the fork to the right of the dinner plate if not accompanied by a knife)  [[sauce boat|Sauceboats]] and serving dishes, when used, either are placed on the table or, more formally, may be kept on a side table.

===Informal===
[[File:Table setting with pancakes in a California mountain cabin, 2009.jpg|thumb|right|Informal setting with pancakes in a California mountain cabin]]
At an informal setting, fewer utensils are used and serving dishes are placed on the table. Sometimes the cup and saucer are placed on the right side of the spoon, about 30&nbsp;cm or 12 inches from the edge of the table. Often, in less formal settings, the napkin should be in the wine glass.  However, such objects as [[Napkin ring|napkin rings]] are very rare in the United Kingdom, Spain, Mexico, or Italy.

===Formal===
Utensils are placed inward about 20&nbsp;cm or 8 inches from the edge of the table, with all placed either upon the same invisible baseline or upon the same invisible median line.  Utensils in the outermost position are to be used first (for example, a [[soup spoon]] or a salad fork, later the dinner fork and the dinner knife).  The blades of the knives are turned toward the plate.  Glasses are placed an inch (2.5&nbsp;cm) or so above the knives, also in the order of use:  white wine, red wine, dessert wine, and water tumbler.

====Formal dinner====
[[File:Imaginative_formal_dinner_party_sketched_by_Marguerite_Martyn_in_1920.jpg|thumb|right|Place settings are conspicuous in this 1920 sketch by reporter-artist [[Marguerite Martyn]] of the ''St. Louis Post-Dispatch.'']] [[File:Table setting-01.jpg|thumb|A typical lunch table setting.]]

The most [[formal dinner]] is served from the kitchen.  When the meal is served, in addition to the central plate (a [[Charger (table setting)|service plate]] or dinner plate at supper; at luncheon, a service plate or luncheon plate) at each place there is a bread roll (generally on a bread plate, sometimes in the napkin), napkin, and flatware (knives and spoons to the right of the central plate, and forks to the left).  Coffee is served in Butler Service style in [[demitasse]]s, and a spoon is placed on the saucer to the right of each handle.  Serving dishes and utensils are not placed on the table for a formal dinner.<ref name=vanderbilt>{{cite book |last=Vanderbilt |first=Amy |title= Amy Vanderbilt's Complete Book of Etiquette: a Guide to Gracious Living |url=https://archive.org/details/amyvanderbiltsco00vand |url-access=registration |year=1958 |publisher= Doubleday & Co. |location= Garden City, NY |pages= [https://archive.org/details/amyvanderbiltsco00vand/page/346 346–347]}}</ref>  The only exception in the West to these general rules is the protocol followed at the Spanish royal court, which was also adopted by the Austrian court, in which all cutlery was placed to the right of the central plate for each diner. 

At a less formal dinner, not served from the kitchen, the dessert fork and spoon can be set above the plate, fork pointing right, spoon pointing left.<ref name=post75>{{cite book |last= Post |first= Peggy |title= Emily Post's Etiquette 75th Anniversary Edition |year= 1997 |publisher= Harper-Collins |location= Table Settings |isbn= 006270078-2 |pages= [https://archive.org/details/emilypostsetique00post_2/page/433 433] |url= https://archive.org/details/emilypostsetique00post_2/page/433 }}</ref>