the General rules of laying. The second way

you are: the General rules of laying

At a small amount has flown down the waiter takes wine glasses or other kinds of glass between fingers of the left hand (the hand is turned by a palm upwards), and the right hand takes by turns each wine glass (a glass, wine-glasses) and puts it on a table.

Finish laying raskladyvaniem napkins then put on a table devices with spices and ashtrays. Spices (salt and pepper) at usual service have on a table axis, in the centre, at service of banquets - in pairs opposite pirozhkovoj plates, through the device, and salt put on the left side from pepper.

The Napkin - an obligatory subject of table layout. The napkin linen should be ironed well out and beautifully combined.

Linen napkins should not be strong podkrahmaleny since in using the semisoft napkin is more convenient. There are many ways of folding, but all of them should answer the uniform requirement that napkins were convenient and simple for curtailing, and in the developed kind they did not look mjatymi.

At table layout by a breakfast or a dinner use, as a rule, simply combined napkins, and to laying in the evening or in solemn occasions apply more difficult forms of folding of napkins. At mass service of visitors - congress, a symposium etc. - a table serve paper napkins which beautifully put till 10-12 pieces, place in vases (salfetnitsy) and put on a table from calculation one vase on 4-6 persons. It is not necessary to cut paper napkins on a part and then to put them in vases. Flowers serve as a fine ornament of a table. For this purpose use both natural flowers, and artificial in the form of small ikibany. If use natural flowers they should be fresh, not strongly smelling, and put them in low vases on 3-5 pieces in everyone.