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Basic
The basic setting requires the fewest pieces of flatware and dinnerware per setting. This is naturally the most  common type and is used by most chain to mid-price restaurants.
A Basic Table Setting
An even simpler version of this setting has no salad plate with the bread knife and butter dish optional. Other variations might include placing the napkin where the salad plate is placing or the salad plate on top of the dinner plate, with the napkin on top of that.
Informal (Table Service)
Whether being referred to as an informal service (as I am) or formal dinner service, the distinguishing feature of this setting is that the serving dishes are placed on the table on a platter, surrounded by bowls.
An Informal Table Setting
The setting shown in Fig- 15.2 is set for a menu consisting of a soup course, salad or first course, an entree, and dessert. Here most variations will occur with the type of glasses used. Depending upon the meal, these can be any combination of wine glasses, water goblet, and coffee cup & saucer.
Formal (Kitchen Service)
This is the most formal type of service, where all of the food (and drink) is served from the kitche n (similar to a restaurant).
The Formal Setting
Although very similar to the Informal setting, here the Service Plate (a) or Charger serves as an under plate on top of which all courses are placed, until it is swapped for the entree.
Setting a Buffet Table
Serving a meal buffet style not only offers the hostess convenience but provides the guests with an informal setting with time to mingle and enjoy. Having the buffet table set up in a logical progression, however, takes a little bit of time but is the key to keeping the line moving.
Have a plan of how the buffet will be set up prior to the gathering. Know which platters and serving bowls will go in what locations so that when it comes to serving the meal you will feel confident in the arrangement. Group like foods together. For example, if you are serving a breakfast buffet and the menu includes idle with sambher make sure that these two items are located side by side.
Another tip is to make sure that you keep all hot foods together and all cold foods together. This keeps the buffet balanced and keeps it pleasing to the eye.
Remember, guests have one hand to work while going through the buffet. When you are offering salads to your guests, place the salad dressing in a nice squeezable bottle. This eliminates the guests having to set their plate down in order to remove the cap and then fumbling with getting their plate back in hand. Serving Buffet style
- Make sure the buffet is not only appealing but functional. Buffets rely on proper "order" and common sense:
- Make it easy for guests to serve themselves.
- Serve in a logical fashion.
- Don't overburden them with too many items.
- What's a proper and logical "order"? Basically it starts with the dinner plates, which should be stacked at the front end of the table. Next should come the food items. Be sure to have a serving utensil (casserole spoon, fork, tongs) next to each food item. And place a saucer or spoon rest beneath each serving utensil, eliminating the guessing game of whether to leave it in the food, or mess up the tablecloth. (Logical order = Dinner Plates Food Item Serving Utensil next to each food item)
- If there are sauces or condiments, put them next to the appropriate foods so that people complete each food item before moving on. If possible, leave enough space between food items so that people can put down their plate to serve themselves if necessary.
- Silverware should be placed along with napkins at the end of the table, so that guests can pick them up easily, rather than juggling while serving themselves. Bundling them together in individual sets can be very helpful. Salt & pepper should also be placed at the end, as well as bread/rolls which are more easily placed on top of other foods.
- Ideally, drinks should be set up on another table or station. Allow people the opportunity to find a place to settle and then go back for drink items.
A Few Final Tips
- Candle lighting should provide ambiance and romance, not distraction or danger.
- At a seated table, taper candles should not be at a height where they hit directly at eye level, causing glare and distraction to the people dining. On a buffet, candles should be enclosed (think votives or hurricanes) and set to the back of the table where guests do not have to reach across to serve themselves.
- On a more formal table, it is perfectly acceptable to serve family style. Large platters, bowls or casserole dishes may be passed around the table. Be sure to include trivets on the table to rest serving pieces.
- Never put take-out containers on the table. Have a variety of serving bowls, trays, platters, or chip and dips available in the cabinet. No one said you HAD to cook. Just don't make is so obvious if you haven't!
Examples of Table Setting
Simple Buffet Setup :
Beverages could also be stationed on a tea cart or another table nearby, especially if your dining table is placed against a wall.
Indian Style:
Our style of serving is simpler than the Western style. There are some regional variations. Mostly the food is served in a large metal plate with small bowls for items with gravies. These are mostly of stainless steel, hindalium or plated brass, and silver for those who can afford.
The food is served on the table or seating arrangement is made on the floor. Attractively coloured low (about 7 to 10 cms. From floor) seating boards are arranged in rows placing another row of boards in front of each seat for placement of plates. In the plate two or required number of small bowls are placed on the right side. A water glass is placed on the board at left side of the plate. Either coloured powder (rangoli) or flowers are used to decorate around each plate or common decoration is also used and incense-agarbattis are burnt on special occasions. Food is served to the guests in a specific order. Similar type of arrangement is followed when the food is served at the table at formal occasions.
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Participants