How to Set Cutlery Correctly at the Table: Tips & Recommendations

The way you lay out cutlery, dinnerware, and accessories is almost as important as the food itself. A properly set table makes guests feel appreciated, whether it’s a festive holiday dinner or a casual family meal.

Basic Rules

1. Arrange utensils in the order they are used, from the outside in.
2. Forks go to the left of the plate, tines up.
3. Knives and spoons go to the right of the plate, blades facing in.
4. Only place the utensils needed for the meal; omit dessert utensils if no dessert is served.

Placing Utensils by Course

Start from the outside and work inward:

• Soup spoon (if applicable) on the right, farthest out.
• Main-course knife next to the plate, blade inward.
• Main-course fork next to the plate on the left.
• Dessert fork and/or spoon horizontally above the plate.

Dessert Utensils

For sweet, creamy desserts use dessert spoons; for tarts or cakes use dessert forks. Place them above the plate with handles toward the center:

• Dessert fork closest to the plate, handle left.
• Dessert spoon above it, handle right.

Signaling “Pause” and “Finished”

When pausing during the meal, rest knife and fork on the plate at 4 o’clock (knife handle right), 8 o’clock (fork handle left). When finished, place them parallel at 4 o’clock.

Specialty Utensils

Use steak knives for meat courses or seafood forks for shellfish. Position them in the same “outside-in” order.