The Wedding Table – served perfectly
If you have decided on a private wedding location and – hopefully with sufficient help from friends and relatives – organize most of it yourself, there is no way around tablecloths.
Wedding Table – the most important requirements
In addition to attention to detail, two main things are required to arrange the tables as a festive table:
– enough space
– and lots of plates, glasses and cutlery
The so-called “70s rule” is a golden guideline for the scope that should be available to every guest. With 70 centimeters of table space per seat, all the utensils for your wedding menu can not only be arranged perfectly, but also allow collision-free dining, so to speak.
Individual tables are first covered with a large and a smaller tablecloth. The corners of the large cloth should cover the table legs if possible. The small tablecloth is then – turned by 90 degrees – placed over the larger one.
The same principle applies to tables that are lined up, which only cause the image of a “blackboard” in the classic sense, except that they are uninterrupted. The number of guests and the space available determine whether you should get by with a single row or choose the U-shape or two rows of tables placed in parallel should precede the bridal table by 90 degrees.
You guessed it: it sounds a bit technical. And even for the perfect arrangement of the place settings themselves, patient thinking and exact implementation will be required to achieve an optically Hollywood-like result. Here, step by step, the path to the overwhelming wedding table.
How to do it
The platter is centered on the chair and almost closes off with the edge of the table. Incidentally, he does not eat by himself. It serves as a kind of optically valuable “target”, on which the plates with the different courses are gradually placed (and then removed again).
On the platter so the menu plate and the appetizer or soup plate are placed. The optional additional bread plate is positioned to the left of the place setting.
The cutlery is used in turn from the outside in. The cutlery for the main course is right next to the service plate, followed by the cutlery for starter and soup – the knives are always on the right, the forks on the left. The soup spoon is next to the knives on the right side. Dessert spoons and forks come over the service plate, with the spoon handle pointing to the right and the fork handle offset to the left. The butter knife is on the right side of the bread plate.
Here you will find lots of useful tips regarding wedding planning for a successful wedding.
Festive menus are usually accompanied by different wines for each course. At the very outside (above the spoon) is the water glass. The wine glass for the starter comes diagonally inwards. Finally, the red wine glass stands for the main course of the menu. Aperitif or digestif not covered, but served extra.
For the optically perfect ambience, you can then uncover candles and flower arrangements depending on the space. And to top it all off, a cleverly folded napkin should not be missing.
Arranging a true wedding table requires a lot of effort and “material” – but guarantees a super-stylish result that gives your guests a unique welcome!
The focal point is a platter – made of silver or gold-colored metal, porcelain, ceramics or glass. If the individual menu courses are served, the basis for all the plates to come will initially only be a neatly folded napkin.
If, on the other hand, the guests help themselves, the necessary plates are available in the appropriate order: the plates for the main course on the service plate, a smaller plate for the starter on top, and a soup cup or plate on top. A small plate for the amuse-gueule (appetizer) for the entree is placed to the left of the forks.
The cutlery for a maximum of four courses is arranged around the platter. As a rule of thumb: all forks are on the left, all knives on the right (cutting edge points to the left). The soup spoon can also be on the right or above the plate (handle to the right). There is also space for dessert spoons and forks.
The cutlery is placed from the outside in, in the order in which you will later use it when eating. Example: on the far right the knife for the starter, then the fish knife, then the knife for the meat course; on the left outside the fork for the starter, then the fish fork, then the fork for the meat course; the dessert fork (stem to the left) directly above the plate, the dessert spoon (stem to the right) above, the soup spoon.
The glasses (usually no more than three or at most four) are inserted on the right above the service plate. You orient yourself at the tip of the knife for the main course. Above, the glass stands for the drink that is served with the main course. To the right of this the glasses are arranged for all previous courses, on the left for the following courses.
Example: If red wine is served with the main course, the red wine glass is above the knife. The white wine glass for the starter belongs to the right next to it, the champagne glass for the aperitif again to the right. The glass for the dessert wine can stand to the left of the red wine glass.
Napkins are not only for wiping but can also play a role in the design. There are different ways to fold them, which makes everything much more interesting. For example, you can leave the serviettes for the cutlery normal but fold them like swans and place them in the middle of the tables. This looks very elegant. It is best to research what types of folding are still available online. It is easiest to assign someone to do this, because they usually know their way around better.
There are different table shapes. Broadly speaking, there are three different types:
Clear seating order
A clear seating arrangement not only helps the guests but also the couple. So you know where who is sitting and can simply greet or talk to your guests according to the plan. In addition, the guests do not have the problem of lack of space. You cannot sit down arbitrarily, so you should allocate the seats carefully. Close friends and relatives usually sit closest to the wedding table.