“A Louisiana Architect Specifies Food” has 12 Sections + 2 Appendices. I have added Sections 13-20 which will only be available here on my website.
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Section 19 is Titled “Fun Stuff” as it will contain information and/or Trivia as HR 19.1 demonstrates.
HR 19.1 Formal Place Settings
This is the lowest-level setting: four-course territory (starter or soup, salad, entree, dessert).
I have another example with 26 pieces!
The rule of thumb is to set only what matches the actual menu. If salad comes after the main course (my preference), move the salad fork inward next to the plate.
The progression is to work from the outside utensils inward.
The setting should be one (1) inch from the edge of the table.
Plates should be twenty-four (24) to thirty (30) inches on center.
