Every self-respecting hostess knows that the table isAn indispensable attribute of any holiday, and you need to consider all the nuances for its serving. Holidays are different; A solemn event or a party for friends, a children's party or a romantic dinner for two, and for all events, table layout should be appropriate.

A tablecloth is laid on the table, preferably one-colored, to it in the tone of a napkin. For children's holiday, you can choose a bright cheerful coloring.

Bouquets of flowers should be small and in low vases.

The main rule of serving a classic table -Three cutlery at the same time, no more. ? When arranging the plates, it is necessary to take into account the sequence of serving dishes (on a plate for a hot dish, put a plate for snacks). Also a rule for cutlery (the last from the plate should be a fork for salad).

Cutlery can be: Large dining room, snack bar and dessert. Each consists of a knife, fork, spoon, and differ in size and shape (dessert is much smaller than a dining room). The knife is put by a blade to the plate on the right, the fork is prongs up-left, the spoon is on the right after the knives, convex downward. For bread, to the left of the knife, a plate is placed and on it, a knife is put for the butter. Well, if you want the table to look not only beautiful, but also rich, then you should ask yourself a question How much is a silver spoon, A fork and other cutlery.

Bottles with water and wine on the table are set open, champagne is stored in a bucket or refrigerator, and bottled immediately before serving, and vodka and juices should be poured into decanters.

Wine is poured into glasses on long legs,And for a white wine, it is a tall narrow glass, and for a red wine - a bulky, wide glass. Cognac and brandy are poured into special brandy glasses, on short legs, liqueur-in small elegantly pot-bellies, and for champagne they put low wide glasses on a high leg. Cocktails are served in tall glasses with ice, a straw, a slice of lemon or mint. Martini poured - in triangular glasses, and whiskey - in wide glasses.

Spices, sauces and condiments, as well as several plates of bread, are placed in several places so that the guest does not have to drag for them.

At a party for friends, you can set a table -Fourchette, where snacks are cut in small portions at the center of the table, and the edge of the table remains free, where the guest can put his plate. Hot snacks should also be served in small portions.

For children's holiday it is better to get bright, plastic dishes, and hang a lot of balloons.