How to Set Your Thanksgiving Table
The smell of cinnamon and apple cider lingers in the air. The sounds of chattering, children laughing and car horns are ever present and never ending. In every direction, there are sightings of sale signs and holiday decorations. Everywhere we venture we can taste samples of sweet and savory goods. And velvet! The luxurious feel of velvet and silk has arrived.
These changes herald the joy, peace and love we hold in our thankful hearts and share with others this time of year. They herald gatherings with loved ones and dinners and parties. As for hosting, may those who do so be especially blessed!
Hosting is a joy and a challenge. There is so much that must be done and so little time to do it and then it's over. To make things just a little easier, keep in mind these tips as you prepare your Thanksgiving feast this year.
Step 1: Decide your theme and choose your décor. Your theme is simple enough as it is likely to be inspired by the holiday. Some hosts and hostesses like to layer in helping others by having guests bring something for a local toy drive or other charity.
Step 2: When choosing your décor keep in mind your tastes and resources. Do you want to be elaborate or simple? Ashley or picnic table? Fine china or paper plates? Whether you set an elaborate table cover or throw together a couple of card tables, the real magic of Thanksgiving Dinner is putting together folks of all sorts, tied by the common threads of family, friendship or cordiality.
Step 3: Always use a tablecloth for your Thanksgiving table. It sets the standard that something very special is about to happen. Plus, the tablecloth is useful because it hides a multitude of sins including scratches, burns, water marks and the crack between two tables shoved together. White is the color that indicates a very formal affair, however, today's modern world likes to personalize and mix things up.
Step 4: Strategize your table setting by the number of courses you are serving and when you are serving them. Many people serve Thanksgiving as a two meal course. They lay the entire meal on the table and then offer dessert and coffee when the dinner has been cleared. In this case you will set a plate, napkin, one dinner fork, one dinner knife and perhaps a spoon. Others serve the meal in several courses. In this case you will number your forks, knives and spoon to how many courses you're having. Remember to keep your dishes, napkins and silverware an inch from the edge of the table. This looks good and helps to keep these articles from slipping off.
Step 5: Setting the table. Stand in front of each place setting as you go. Set the plate or charger in the center of each place. Lay the napkin on top of each plate. Forks go to the left, knives (blades facing the plate) and spoons to the right. You may place the dessert fork and spoon above the plate (fork times pointing right and spoon bowl pointing left) or you may bring them to the table with the dessert at the end of the meal. The charger is only a place holder. If you use one, it is removed when the plate of food arrives.
Think BMW. Your bread plate will go to the left, just above the forks. Your plate for your main meal goes in the center. Your water and wine glasses will go to the right above the knives and spoon.
Place the water goblet above the knife that is closest to the plate. Red wine glass goes to the right of that and white wine glass to the right of that. If you are having champagne, the flute fits just above the water goblet and red wine glass.
Step 6: Finishing touches. No matter how you set your table, it's the little finishing touches that make all the difference. You may get fancy with individual salt and pepper shakers or bowls. Shakers go on the left and above the bread plate. Salt bowls are placed between each pair of guests. A centerpiece is always nice, keeping in mind that it and any floral arrangements should be kept short so that people can see across the table. Candlesticks are a great idea. Name holders may be used and can be placed above the plate in the plate or in many varieties. A lovely typed or handwritten menu is also a very nice touch and, if added, can be placed on top of the napkin which is on top of your plate or charger.
A good host or hostess always keeps in mind several things. The comfort of your guests is the most important thing. Lively conversation is mandatory. Mishaps happen. Be prepared for them, be gracious when they happen, and move quickly passed them. Take into consideration your resources. If you only have one size wineglass, just set one. It's all about the experience, not the props. Use what you have. Use it well. And most importantly, have fun.
To download my holiday dining guide as a gift from me, go to my website www.CarrieGlenn.com.
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