A beautiful table turns a meal into an occasion. The layout the French call 'mise en place' rests on a few simple rules — the rest is your taste.
The basic layout
With the dinner plate at centre, forks go to the left; knives (blade facing the plate) and spoons to the right. Order of use runs outside-in: whatever is used first sits outermost.
The bread plate sits top-left, glasses top-right. The water glass stands just above the knife, with wine glasses angled to its right.
Choosing glassware
You don't need a crowded family of stems: a good water glass and one elegant goblet cover most tables. Hand-cut crystal catches the light and gives the setting depth.
Colour and texture
Coloured glass is the easiest elegance on plain white porcelain. Mixing two or three harmonious tones feels more modern than a single-colour set — the amber, green and violet tones in our collections were designed exactly for this.
Finishing touches
A linen napkin, a small sprig standing in for a place card, and a low vase at the centre: a flower arrangement below eye level never interrupts conversation.
Complete your setting with bowls, trays and serveware from our Tableware & Serving category.
Everyday table versus dinner-party table
The everyday table needs one plate, one glass and a single layer of cutlery; the goal is practicality. A formal table brings a tool for every course: soup spoon, fish fork, dessert set and a family of stems. Between the two sits what we might call 'elevated everyday' — for weekend breakfasts and small gatherings: a good runner, linen napkins and coloured water glasses.
What matters is coherence: an overloaded setting for a simple menu is as wrong as a single fork for a rich one.
The five most common table-setting mistakes
One: stuffing the napkin into the glass — it belongs on or to the left of the plate. Two: scattering stems at random — each glass angles in the order its drink is served. Three: a tall centrepiece that cuts across eye level. Four: letting each place setting drift — every guest's layout should be identical. Five: a heavily scented candle that fights the food — unscented is the rule at the table.
Frequently Asked Questions
Which side does the water glass go on?
Top right, just above the tip of the knife. Wine glasses line up to its right at a slight diagonal, in order of service.
Runner or placemats?
They can work together. A runner brings colour and texture to the table; placemats define each guest's territory. With busy porcelain, keep one of the two plain to hold the balance.
Are coloured glasses appropriate on a formal table?
Absolutely. Handmade coloured glasses are the most graceful way to give personality to a classic white-porcelain table; the one rule is to cap the table's palette at three colours.