The fork should be placed at the left of the plate with the tines turned up, and one inch from the edge of the table.
The spoon should be placed, bowl upward, at the right of the plate, to the right of the knife. It should be placed one inch from the edge of the table. Spoons and forks for serving should be placed at the right and left of the dish to be served, or in another convenient position. No one should have to use the personal fork or spoon for serving.
The napkins should be folded simply and placed at the left of the fork.
The tumbler should be placed at the upper end of the knife.
The cups and saucers should be placed at the right of the plate with the handle of the cup toward the right.
The bread-and-butter plate, if used, should be placed at the upper left hand of the fork.
The salt-cellars and pepper-shakers should be placed near the centre of the table or at the sides, where they can be conveniently reached. Individual salt-cellars, if used, should be placed immediately in front of the individual plate.
The chairs should be placed at the table after it is set. Care should be taken not to put them so close to it that it will be necessary to move them after they are occupied.
PRELIMINARY PLAN
If possible, arrange to give this lesson before Lesson VIII in the series of "Twenty Lessons in Cooking" is given; then the emphasis in that lesson may be put upon the food to be served, proper combinations, etc., while this lesson gives the drill in the arrangement and handling of the dishes.