Editing Tableware (section)

===Cutlery===
{{Main|Cutlery|List of eating utensils|Silver (household)}}
{{Category see also|Silversmiths by nationality}}

Cutlery is an important part of tableware. A basic formal place setting will usually have a dinner plate at the centre, resting on a [[charger (table setting)|charger]]. The rest of the place setting depends upon the first course, which may be soup, salad or fish.<ref>{{cite book|last=Cunningham|first=Marion|title=The Fannie Farmer Cookbook|year=1996|publisher=Alfred A. Knopf, Inc.|isbn=0679450815|page=[https://archive.org/details/fanniefarmercook1996cunn/page/817 817]|url=https://archive.org/details/fanniefarmercook1996cunn/page/817}}</ref>
* If [[soup]] is the first course, to the left of the dinner [[Plate (dishware)|plate]], moving clockwise, are placed a small salad fork to the left of the dinner plate; a large dinner fork to the left of the salad fork; a side plate above the forks; a wine or water glass above and to the right of the dinner plate; a large dinner knife to the right of the dinner plate; a smaller butter knife to the right of the dinner knife; a dinner spoon to the right of the knives; a [[soup spoon]] to the right of the dinner spoon.
* If [[salad]] is the first course, the soup spoon is skipped. The dinner fork is placed immediately left of the dinner plate; the salad fork is placed on the outer left side of the place setting.

In either arrangement, the napkin may either rest folded underneath the [[fork]]s, or it may be folded and placed on the dinner plate.

When more courses are being served, place settings may become more elaborate and cutlery more specialised. Examples include fruit spoon or fruit knife, cheese knife, and [[pastry fork]]. Other types of cutlery, such as boning forks, were used when formal meals included dishes that have since become less common. Carving knives and forks are used to carve roasts at the table.