My employer told me I set her table wrong. I explain I learned how to set a proper table from a English Butler...meaning watching this video. Thank you!
As a former banquet server, to be honest I don't mind seeing the creases on a table cloth. At a large event, I love to see all the tables linened perfectly, with the center seam running 12 o'clock and square to the room and emphasizing that all the table cloths are on the tables clocked perfectly and evenly. And the creases indicate to me that the table cloth is professionally cleaned and pressed, like a starched shirt. Otherwise, I am appalled when working with younger staff who can't tell when a table cloth is crooked on the table, or even upside-down!
Just curious, do servers have to carry all main courses one trip from kitchen to the table? I was at a cruise ship main dining room, a waiter carried 10+ plates with covers and walked fast than a regular guest.
Former housekeeper here and something that drove me mad was people who ironed creases into the tablecloths/napkins. No. It looks like it came from a machine or fresh from the packaging. My other peeve was tags- on washcloths, on cushions, on anything.
Everybody is complaining about the table cloth and others are questioning whether the dishes are washed. I believe that the point of these videos is to show how he does his job.
Our Royal Butler could hardly request his Host to iron their tablecloth before he filmed it for us. My best guess he was as distraught as some commenters appear. Check out our Royal Butler's Own white linen tablecloth he laid out in his back garden.
I once attended a formal dinner that was something of a challenge. There was a total of 12 pieces of flatware each for its own purpose, of course. There were a large number of glasses at each place but none for port. That was served in the library. The staff were then able to clear the table at an unhurried pace without having to negotiate the obstacles of guests.
Aside from the forest of glasses (we did one water and one wine glass) and the mustard this is exactly how my mother taught us a table was to be set. We also didn't have dessert forks and spoons placed above the plate. Usually the main course was cleared and dessert brought from the kitchen with its cutlery. I guess if you knock your glass over it's kind of a disaster, huh? Looks beautiful 😊
I believe when they clear plates to bring some other stuff is Russian style etiquette, and when everything is brought at the same time is “old school” which is the French style. That’s why so many things on the table.
Everything's the way I was taught. The only difference is that I learned the water glass is the one with the short stem and the white wine glass is the one you indicated was the water glass.
Personally, I like a large charger plate at each place setting, beneath the napkin. The charger plate remains there and will make the guests less worried about dirtying the white table cloth.
sutherland9 I like chargers as well. They seem to be an American thing. And they look good for formal or more informal, whimsical table settings (check out Charlotte Moss or Alex Papachrostidis table setting videos from Quintessence- they make this look minimalist!!)
as far as i know: a) butter knife is placed on the butter plate, on the top or from the right side pointed towards left (like the rest of the knifes), b) 3 glasses are just enough, water, white, red, they should be placed in a right angle, c) you never ever touch spoon, fork, knife by the part that goes into the mouth, and if possible also not by the handle, but by the "neck" - the part that is not touched nor "tasted" by the guest. How come all of these academies have different rules? They all say they know the right way, yet they do it somewhat differently.
Place settings vary by country, as well as traditional or modern, formal or casual. What you are describing is an American table setting. I do not believe he specified which setting he was using, but I do know it much resembles British semi-formal. Full formal settings have a lot more silver cutlery at the place settings.
Excellent video... Watched this for tips but found that I was pretty much bang on with my setting, however, I know that you commented that it would be rude to ask a host to iron a tablecloth, but, I may be wrong but I may have asked if they could have provided clean glasses, That haze seemed to me to by the haze you get from storage in a cupboard. If I was hosting, I would have been quite happy to have been notified prior to my guests sitting down to dine and have the wine tainted by a hazy glass, that they may need to be changed
Never Rimmed a spoon lol!!! I always set a table like this on special occasions for up to 10people he's correct you always have salad Forks for starters on the outside before you're dinner Forks Knives one always works from the outside in!!!! Thanks for the advice cheers regards from Stewy Hudson and Family Birmingham city England 🇬🇧
I just subscribed because these type of things are no longer taught, and it was a simple and effective video. Setting a table properly is everything even if your not royalty. Can’t wait to peruse through your other videos.
Ruth Pearcey, the knives are never to the right ma’am, that would be ridiculous. No one uses knives from the blunt side as it would defeat the use of a knife. The tablecloths were already kindly put onto the large table by our host and I wouldn’t be so rude to complain they didn’t have one large one instead of smaller ones. Thank you for all your positive comments.
The creases show it's been ironed and starched, so it's fresh and crisp. A perfectly smooth tablecloth means it's been sitting on the table far too long, collecting dust.
Hey! Great video. It was a great help in my front of the house class final exam for culinary school. Though my textbooks cover a lot seeing how to set a cover really put all the pices together for myself. Thanks Best Regards.
Can I ask, did the bread knife/side plate knife used to be placed in centre of side plate pointing same direction as main knife/fork? Wonder what's the most interesting piece of cutlery you think that some people are not sure how to use?! Is it the escargot holders? Or maybe the lobster cutlery? I love this I think it's because I did a diploma back in 1970s in food service, it's stayed with me. Some is so lovely and traditional. Such as flambe at the table and I love to watch those skills!
why is everyone complaining about a creased table cloth. My family would've just thrown the plates and silverware on the table and left it at that. We don't even have a table cloth
A very formal table always deserves a not creased tablecloth. But if the table is a very polished expensive one one could set the table with no linen tablecloth. It's a detail...but details speak volume.
can you do a video on the different sized knives..I have two sizes in my silver box a regular length entree knife and a longer one. Also fish knives, cheese knives, dessert cake forks, salad forks boullion spoons, I want to use them correctly. Its great to see this because it really helps when entertaining. I love to buy the older sets of both silverware and tableware because all the proper plates and bowls, soup spoons are there...nothing worse than watching people eat a main meal with a teaspoon...thanx for posting
OK, basically the smaller fork is going to be the salad fork the larger one is going to be for the main entrée and additionally depending on how elaborate the setting is there can be other forks and knives and spoons as well, for example, there is often times a fish for work there can also be a cocktail spoon and there is also dessert silverware so there could be a cake for Karina stands, I hope this helps, if you have any other questions feel free to ask and I’ll try to explain as best as I can
If you've gotten ahold of some 'Victorian' silver there could be any number of odd utensils- the up and coming middle class liked to put on airs and be a bit too pretentious, hence a ridiculous amount of fiddly cutlery!
@@Chahlie naaa...the right tool for the job...goes without saying. use a soup spoon instead of dessert spoon to avoid the liquid running over the edge and down your front. nothing to do with putting on airs. if you had a masala daba with large spoons ..you'd get the idea in no time. This is why they make 'honey' spoons in plastic, garlic presses and other gadgets to make things easier...
Do you have to go to school to learn how to set the table and other things that you have to do ? Also how long does it to take to set the table for six people? The napkins are folded so fancy. Very beautiful.
There would be hired help to serve, remove and replace dishes, glassware and utensils with each course. An indulgence from the host for the guests in these times.
The creases show it's been ironed and starched, so it's fresh and crisp. A perfectly smooth tablecloth means it's been sitting on the table far too long, collecting dust. You're probably used to polyester/cotton blend tablecloths that get sent to the dry cleaners in today's restaurants.
I enjoyed the set up the learning the inch from the the end of the table..but these dishes look like they should be retired, and why was this table cloth not ironed...maybe this was just for the video
If you are inviting many people on a to a fine dine, 1) what is the MINIMUM distance required from center of plate to your nearest neighbor plate.... 2) what is the standard width of the dining chair?
There is no standard width for a chair that would just depend on the type of table and chairs that you have there’s all different styles and sizes obviously, there is no specific rules about the distance between each setting but you just want to make sure that everything is nice and symmetrical all throughout the table and that people will have enough room to sit down comfortably, also take into account the space for the butter dish and all of that, I would say it’s always better to give a little bit more distance than not enough because you don’t want people bumping each other usually add a standard round table for a banquet or something if you know what I’m talking about, it usually seats eight up to 10 people that’s usually what is most common at one of those typical round tables it will usually be eight people or 10 people no more than that
Slipper globes that do not fit breakages HMTQs priceless giblets. "Oh borderline! You've shallow be makes redundancy!" Archive my statement was auto 🚘 corrected and it way nor my fault. Loom, I'm tired of correcting my Antonio correct! Try to guess my original statement and Loom, boats imdb not doing it anymore.😠
Ugh, the butler from Highclere castle said the dessert fork spoon go to the sides of the plate... I can't figure out the British way... And the glasses are arrange differently.
I’ve no idea why this man puts his dessert fork and spoon in the nursery position, the butler at highclere is quite correct. As for the glasses, the main point is to have them in order so you don’t reach over one to get to your first, and they are removed as you go along. Personally my water glass is always on the right.
They would just be pushed in until people were getting seated, and ideally men should help ladies by pulling the chairs out at least as much as possible
I guess he is showing the basis of placement... the materials have come from the catering department of the castle I'd say and are thus used for all kinds of events. I mean look at the salt and peppers; should be china or silver.
I once layed a table for 12 doctors and the chief executive in the doctors mess, to welcome her to the hospital. Then I had to sit down and observed 8 pigs consumed there courses. No manners just brains. The chief executive walked out half way through the courses, followed by 4 consultants and myself. The whole thing had to be done the following week and the cost came out of the doctors salaries.
I have sadly observed similar behavior among the professional classes today. There appears to be little value placed on class, etiquette, and even basic manners in the modern educational system including at University level, in the English speaking world.
Yes, this is the way we set the dinner table at my house every night. I have a Ph.D in washing dishes.
WOW! I thought that these were fake but I tried it myself and got my social security stolen and my bank account drained!
PhD. Pssh! I became so good at it that they added another letter. PPhD.
😂💞
@@annabelgrace1267 i dont get it😭😂
I didn't realized there was someone else in the world with a PhD in washing dishes! It's a pleasure to meet a colleague!
Small details make a difference: don't forget to polish the glasses to remove streaks, and iron press the table cloth to remove wrinkles...
First thing I noticed on this video was the wrinkled tablecloth
@@ER-lj3de Yes, the wrinkled tablecloth was the first thing I noticed too.
I live alone yet I still do this and dress formal and talk to invisible people with waltz music in the background
My kind of girl.
May I suggest Vivaldi's spring ? You will feel so expensive.
Really !
My mother taught me how to set a table. Only at thanksgiving and Christmas,the table always looked lovely.
My employer told me I set her table wrong. I explain I learned how to set a proper table from a English Butler...meaning watching this video. Thank you!
Lesson number one when working in a private household- do whatever the principal wants. That's what they pay you for....
The boss makes rules. You argue, you will lose.
As a former banquet server, to be honest I don't mind seeing the creases on a table cloth. At a large event, I love to see all the tables linened perfectly, with the center seam running 12 o'clock and square to the room and emphasizing that all the table cloths are on the tables clocked perfectly and evenly. And the creases indicate to me that the table cloth is professionally cleaned and pressed, like a starched shirt. Otherwise, I am appalled when working with younger staff who can't tell when a table cloth is crooked on the table, or even upside-down!
Just curious, do servers have to carry all main courses one trip from kitchen to the table? I was at a cruise ship main dining room, a waiter carried 10+ plates with covers and walked fast than a regular guest.
Former housekeeper here and something that drove me mad was people who ironed creases into the tablecloths/napkins. No. It looks like it came from a machine or fresh from the packaging. My other peeve was tags- on washcloths, on cushions, on anything.
Everybody is complaining about the table cloth and others are questioning whether the dishes are washed. I believe that the point of these videos is to show how he does his job.
Thank you 🙏🏻
Rule number one for laying the table for dinner: Use a starched and properly ironed table cloth.
I watched this video to brush up on table settings and learned where the expression "rule of thumb" came from instead.
Our Royal Butler could hardly request his Host to iron their tablecloth before he filmed it for us. My best guess he was as distraught as some commenters appear. Check out our Royal Butler's Own white linen tablecloth he laid out in his back garden.
That creased tablecloth is killing me.
I love all your videos! So relaxing and breathtaking! I made the table by your pattern and it came out absolutely fantastic! Thank you!!
"Are these all for me?" - "Just work your way from the outside in!"
Draw me like one of your french girls...
I once attended a formal dinner that was something of a challenge. There was a total of 12 pieces of flatware each for its own purpose, of course. There were a large number of glasses at each place but none for port. That was served in the library. The staff were then able to clear the table at an unhurried pace without having to negotiate the obstacles of guests.
So beautiful and timeless! Thank you.
where is the iron for the table cloth
The guy is nice. Why so rude in comments?
I just love it. Beautiful presentation. 👏👏👏👏👏🌷
Bravo , magnifique, extraordinaire, un véritable professionnel. Merci beaucoup.
Thank you very much
Aside from the forest of glasses (we did one water and one wine glass) and the mustard this is exactly how my mother taught us a table was to be set. We also didn't have dessert forks and spoons placed above the plate. Usually the main course was cleared and dessert brought from the kitchen with its cutlery. I guess if you knock your glass over it's kind of a disaster, huh? Looks beautiful 😊
I guess different countries place cutlery differently.
I believe when they clear plates to bring some other stuff is Russian style etiquette, and when everything is brought at the same time is “old school” which is the French style. That’s why so many things on the table.
This was a great demonstration of a formal table layout. Thank you for this. Great video it is probably why you have so many views! :D
Absolutely beautiful. Well done. Thank you.
The table looks lovely. Thank you for the video. fx
Thank you 🙏
Manners Maketh Man. Thank you Grant Harrold for sharing your expertise.
Everything's the way I was taught. The only difference is that I learned the water glass is the one with the short stem and the white wine glass is the one you indicated was the water glass.
Pure art 🎨🖼️🍽️❤️
Thank you for showing us how its properly done. Its not something everyone is accustomed to
This room reminds me of the Hotel Cour des loges in Lyon, magnificent thank you
Props to the trumpet player in the background music! Some HIGH sustained playing. Very difficult!
That's what you called style. I like the thumb idea 👍
Exquisitely sofisticated
Personally, I like a large charger plate at each place setting, beneath the napkin. The charger plate remains there and will make the guests less worried about dirtying the white table cloth.
sutherland9 I like chargers as well. They seem to be an American thing. And they look good for formal or more informal, whimsical table settings (check out Charlotte Moss or Alex Papachrostidis table setting videos from Quintessence- they make this look minimalist!!)
@@danielbillingsley74 i like them as well since without them, there is a big void of space when courses are removed...
I make a point of spilling red wine or the soup almost immediately, so that my guests feel that they can relax.
@@PaulHaigh072 I just shared your posting with my butler and we both had a jolly laugh.
Why is this so good to watch!
The Scarlet Pimpernel It’s like porn for people with OCD.
Because someone else has to wash all those dishes! 😂
as far as i know: a) butter knife is placed on the butter plate, on the top or from the right side pointed towards left (like the rest of the knifes), b) 3 glasses are just enough, water, white, red, they should be placed in a right angle, c) you never ever touch spoon, fork, knife by the part that goes into the mouth, and if possible also not by the handle, but by the "neck" - the part that is not touched nor "tasted" by the guest. How come all of these academies have different rules? They all say they know the right way, yet they do it somewhat differently.
Place settings vary by country, as well as traditional or modern, formal or casual. What you are describing is an American table setting. I do not believe he specified which setting he was using, but I do know it much resembles British semi-formal. Full formal settings have a lot more silver cutlery at the place settings.
Fleurs de Lys napkins !! So elegant… So chic … Regal etiquettes !
Lis
Be sure to also include alllll of those glass and utensil spots with the dinner table serving😂😂😂😂
Excellent video... Watched this for tips but found that I was pretty much bang on with my setting, however, I know that you commented that it would be rude to ask a host to iron a tablecloth, but, I may be wrong but I may have asked if they could have provided clean glasses, That haze seemed to me to by the haze you get from storage in a cupboard. If I was hosting, I would have been quite happy to have been notified prior to my guests sitting down to dine and have the wine tainted by a hazy glass, that they may need to be changed
Never Rimmed a spoon lol!!! I always set a table like this on special occasions for up to 10people he's correct you always have salad Forks for starters on the outside before you're dinner Forks Knives one always works from the outside in!!!! Thanks for the advice cheers regards from Stewy Hudson and Family Birmingham city England 🇬🇧
Bravo! learning a lot from your videos
Thank you for watching 🙏🏻
I just subscribed because these type of things are no longer taught, and it was a simple and effective video. Setting a table properly is everything even if your not royalty. Can’t wait to peruse through your other videos.
Yes, I agree, the table cloth should be ironed. I was also taught that the blade of the knives, should be facing right.
Ruth Pearcey, the knives are never to the right ma’am, that would be ridiculous. No one uses knives from the blunt side as it would defeat the use of a knife. The tablecloths were already kindly put onto the large table by our host and I wouldn’t be so rude to complain they didn’t have one large one instead of smaller ones. Thank you for all your positive comments.
Thank you for letting me know about the knives. That makes sense. 😊
Ruth Pearcey - blade of the knives always faces towards the plate.
The creases show it's been ironed and starched, so it's fresh and crisp. A perfectly smooth tablecloth means it's been sitting on the table far too long, collecting dust.
Ruth Pearcey thank you for the knife tip. To the right.
Hey! Great video. It was a great help in my front of the house class final exam for culinary school. Though my textbooks cover a lot seeing how to set a cover really put all the pices together for myself. Thanks
Best Regards.
Really good to hear sir! Hope you passed !
Can I ask, did the bread knife/side plate knife used to be placed in centre of side plate pointing same direction as main knife/fork? Wonder what's the most interesting piece of cutlery you think that some people are not sure how to use?! Is it the escargot holders? Or maybe the lobster cutlery? I love this I think it's because I did a diploma back in 1970s in food service, it's stayed with me. Some is so lovely and traditional. Such as flambe at the table and I love to watch those skills!
The videos are very helpful
Thank you! Most helpful!!! May 16, 2021
Chucky cheese called - they want their dinner service back 😂😂😂😂
Amazing
Anyone who tried it knows the pain of washing everything afterwards
For entertaining, I wash & polish everything and then set table. Then wash and pack and put away everything. I miss entertaining!
why is everyone complaining about a creased table cloth. My family would've just thrown the plates and silverware on the table and left it at that. We don't even have a table cloth
A very formal table always deserves a not creased tablecloth. But if the table is a very polished expensive one one could set the table with no linen tablecloth. It's a detail...but details speak volume.
I eat off of paper plates.
@@sirennoir258 okay, you beat me
@@sirennoir258 How sad for you
I love the video but I wonder shouldn't the table cloth be ironed before setting the table?
Please provide a video on table manners ty
A castle. A formal dinnerr. A talented butler. A chrome cutlery?
Wow the very helpful video 👍
Super informative
Bro you are awesome
Such creases in the linens!
so nice i wish i can do those steps in my country
Everyone gets their own salt and pepper grinder? How classy!
Thank you so much for your video
can you do a video on the different sized knives..I have two sizes in my silver box a regular length entree knife and a longer one. Also fish knives, cheese knives, dessert cake forks, salad forks boullion spoons, I want to use them correctly. Its great to see this because it really helps when entertaining. I love to buy the older sets of both silverware and tableware because all the proper plates and bowls, soup spoons are there...nothing worse than watching people eat a main meal with a teaspoon...thanx for posting
Not Harrold, but as far as I know (and I'm no expert) the smaller set of cutlery is for your starter course, and the larger set is for cutlery.
OK, basically the smaller fork is going to be the salad fork the larger one is going to be for the main entrée and additionally depending on how elaborate the setting is there can be other forks and knives and spoons as well, for example, there is often times a fish for work there can also be a cocktail spoon and there is also dessert silverware so there could be a cake for Karina stands, I hope this helps, if you have any other questions feel free to ask and I’ll try to explain as best as I can
If you've gotten ahold of some 'Victorian' silver there could be any number of odd utensils- the up and coming middle class liked to put on airs and be a bit too pretentious, hence a ridiculous amount of fiddly cutlery!
@@Chahlie naaa...the right tool for the job...goes without saying. use a soup spoon instead of dessert spoon to avoid the liquid running over the edge and down your front. nothing to do with putting on airs. if you had a masala daba with large spoons ..you'd get the idea in no time. This is why they make 'honey' spoons in plastic, garlic presses and other gadgets to make things easier...
Do you have to go to school to learn how to set the table and other things that you have to do ? Also how long does it to take to set the table for six people? The napkins are folded so fancy. Very beautiful.
This will drive me crazy having all the cutlery and glasses on the table while I am trying to eat.
There would be hired help to serve, remove and replace dishes, glassware and utensils with each course. An indulgence from the host for the guests in these times.
I am just a little bit confused with the wine glasses. There seemed to be other presentation available.❤️
Thank you.
Good for big ppl too
Me? I'm a Domino's man. Extra sauce, pepperoni on one side, mushrooms on the other. A well-chilled can of Cherry Coke. Four small cubes of ice.
Don't the tableclothes require ironing? Everything looks perfect!
Why did you run your finger over the spoon? Is that a last-second spot clean?
the way all tables for meals should be presented.
He should have ironed out all of the creases in the table cloth first. I wonder why he didn't do that?
because it's a tutorial, not a real dinner.
They are there on purpose. Learn about dining.
@@petrzamostny3096 He is trying to learn that is why he asked 🤷🏾♀️
Hello, is the white wine glass and water glass mixed up in the video?
I lay the table like this on special ocasions,Christmas,Easter,birthdays....
I love this background music！Where Can I find it.
what is title of this music . please?
Lovely
Do butlers wear tails or tuxedo if the household want and do any of your clients want that
please more i need it
5 glasses? *HOW DRUNK DO YOU NEED TO BE?!*
Right! I'd skip the water glass :D
yub's joke
A crease table cloth is a no no. Should be ironed first.
Evreything Is perfect, except the napkin. No fancy Folding Is Needed. flat on table Is alot more subtle and elegant.
and more hygienic.
A proper butler would be assured that the table linen would not have creases. I realize this is a
"demo". However, let's do it correctly.
I agree, the glasses I thought looked spotty ?
tut TUT .. simply droll lovey, if I do say! "And she stepped on the ball" hehe haha
B Perry ONE crease down the center is considered proper.
The creases show it's been ironed and starched, so it's fresh and crisp. A perfectly smooth tablecloth means it's been sitting on the table far too long, collecting dust. You're probably used to polyester/cotton blend tablecloths that get sent to the dry cleaners in today's restaurants.
I enjoyed the set up the learning the inch from the the end of the table..but these dishes look like they should be retired, and why was this table cloth not ironed...maybe this was just for the video
You can use candles on the table but is it acceptable to use flowers?
Absolutely ma’am
I like this but couldn’t see where the champagne glass went and the last one as the camera was too close
.... with a creased tablecloth!
...with a Freshly pressed fine linen tablecloth that might be older than you, and more valuable.
Please do a video on proper table setting for breakfast.
Wendy Denney ua-cam.com/video/nQ8_jRfvMjQ/v-deo.html - thats here :)
@@JackW42 but he didn't cook it n serve it
@@musicunderground6324 because he's the butler, not the cook or housekeeper. ;-)
❤❤❤ wooow
If you are inviting many people on a to a fine dine, 1) what is the MINIMUM distance required from center of plate to your nearest neighbor plate.... 2) what is the standard width of the dining chair?
There is no standard width for a chair that would just depend on the type of table and chairs that you have there’s all different styles and sizes obviously, there is no specific rules about the distance between each setting but you just want to make sure that everything is nice and symmetrical all throughout the table and that people will have enough room to sit down comfortably, also take into account the space for the butter dish and all of that, I would say it’s always better to give a little bit more distance than not enough because you don’t want people bumping each other usually add a standard round table for a banquet or something if you know what I’m talking about, it usually seats eight up to 10 people that’s usually what is most common at one of those typical round tables it will usually be eight people or 10 people no more than that
wowww...luxury...
It is nice, but the table cloth is looks a bit wrinkled. I think the first step would be a perfectly ironed table cloth .
Slipper globes that do not fit breakages HMTQs priceless giblets. "Oh borderline! You've shallow be makes redundancy!"
Archive my statement was auto 🚘 corrected and it way nor my fault. Loom, I'm tired of correcting my Antonio correct! Try to guess my original statement and Loom, boats imdb not doing it anymore.😠
@@moirapettifr7127 AHahhahaha
Ugh, the butler from Highclere castle said the dessert fork spoon go to the sides of the plate... I can't figure out the British way... And the glasses are arrange differently.
I’ve no idea why this man puts his dessert fork and spoon in the nursery position, the butler at highclere is quite correct. As for the glasses, the main point is to have them in order so you don’t reach over one to get to your first, and they are removed as you go along. Personally my water glass is always on the right.
Question, how far from the table should the seats be?
They would just be pushed in until people were getting seated, and ideally men should help ladies by pulling the chairs out at least as much as possible
Song??
Why is the table cloth so wrinkled?
looks like the dog dragged it into his basket and had a nice sleep on it.
Does anyone know the name of the song in the background?
Darde
Creased tabled cloth is a sight, cutlery and glass ware looks like it came from a very busy cafe, very worn, glasses even looked dirty.
I guess he is showing the basis of placement... the materials have come from the catering department of the castle I'd say and are thus used for all kinds of events. I mean look at the salt and peppers; should be china or silver.
The very first thing to do before setting up a formal or any other setting is table, is 2 make sure the linens are clean and most of all IRONED!!! :-)
I once layed a table for 12 doctors and the chief executive in the doctors mess, to welcome her to the hospital. Then I had to sit down and observed 8 pigs consumed there courses. No manners just brains. The chief executive walked out half way through the courses, followed by 4 consultants and myself. The whole thing had to be done the following week and the cost came out of the doctors salaries.
I have sadly observed similar behavior among the professional classes today. There appears to be little value placed on class, etiquette, and even basic manners in the modern educational system including at University level, in the English speaking world.
Why was the dinner plate replacement With the Napkin but not placed on the plate
I think the plate was set there first for place holder.
Spot on!
The waiter will put it on your Lap before the first course is serve.
Geometry 🌹
what's the backround music
what is his title?