Mise en place is the arrangement of the table for a meal, which includes the placement of plates, cutlery, glasses, and other elements. Here’s how everything should be arranged:
- Tablecloth and Napkins
• Tablecloth: Well-ironed, covering the entire table.
• Napkin: Placed to the left of the plate or elegantly folded above the plate itself. - Plates
• Main Plate: In the center of the table.
• Soup Plate (for soup or risotto): Placed on top of the main plate, if necessary.
• Bread Plate: To the left, on a small plate. - Cutlery
• Fork: To the left of the plate, with the tines facing up.
• Knife: To the right, with the blade facing the plate.
• Spoon: To the right of the knife, if a liquid dish is served.
• Dessert Cutlery: Placed horizontally above the plate, with the handle facing right (fruit or dessert fork, dessert spoon).
• Appetizer Cutlery: If necessary, placed outside, in the order of use. - Glasses
• Water Glass: Placed above the knife.
• Red Wine Glass: Next to the water glass.
• White Wine Glass: Placed higher than the red wine glass. - Salt, Pepper, and Condiments
• Salt and Pepper: Positioned at the center of the table or in a way that makes them easily accessible to all. - Centerpiece
• Centerpiece: Elegant but discreet, not too tall to avoid obstructing the view between guests.
