How to properly cover the festive table?

When a festive banquet is held, the young housewife may have many questions. How to make a menu on the festive table? Will I be able to serve the festive table in such a way that it is by all the rules? To these questions we will try to give simple answers so that your holiday is successful.

Where to begin?

As a rule, any important business should start with planning. No exception and the organization of the banquet. It is necessary to think in advance of many circumstances in order to take them into account when preparing. What you need to think about:

• How many people will be at the banquet? This is important to accurately calculate the number of portions of all dishes.
• Who are my guests? If there are people with special needs (vegetarians, diabetics or children), then it's worth considering the appropriate menu. To everyone was comfortable at the table, one should at least approximately take into account the peculiarities of the national culture of the guests and their preferences.
• What to include in the menu on the festive table? In addition to your desire, you must also weigh your opportunities. Well think, are there any necessary products and ingredients for this dish, can you get them and can you or your helpers know how to cook them? This, in the first place, concerns exotic cuisine.
• Do you have all the utensils necessary for the dishes that you included in the menu on the festive table? This is an important question that concerns servings. If the selection of dishes is unsuccessful, the whole effect of the thoughtful menu may come to naught. In addition, assess the capabilities of your kitchen, do you have all the necessary kitchen utensils, in which you can prepare food for a large number of people?
• Will the combination of dishes on the table be harmonious?
• What alcoholic and non-alcoholic beverages should be served for the dishes that you have chosen for the feast?

How to choose a menu on the festive table?

The main rule is that the menu should be diverse. If you follow this recommendation, you will not be mistaken.

The organizers of banquets and weddings have a little secret. It consists in the fact that by reducing the size of portions, you can increase the number of dishes. At the same time, the budget of the holiday does not suffer, and the guests will be very pleased, as they could taste many different delicacies.

How does it look in practice? It should be prepared at the rate of 0.5 servings per guest. Sometimes, by reducing the serving size to 0.25 parts, you can achieve that on the table there will be a full "abundance" of dishes.

Plan meals on the festive table in this ratio:

• Cold appetizers - from 4 to 6 kinds (including meat slicing).
• Salads - 2-3 kinds.
• Hot starters - 1-2 dishes.
• The second hot dish - from 1 to 3 species.
• Dessert is of several kinds.
• Fruit at the rate of 250 g per guest.
• Water and soft drinks - 500 ml per person.
• Juices - 200 ml for each guest.

In total, for each guest should be about 800 - 1000 grams of food. If you plan this side of the banquet in advance, then you will not face the waste of money and the problem of products left over from the holiday.

The basic rules of serving a festive table

The main thing is beauty and convenience!

• The table must be covered with a tablecloth.
• In the center of the table, or evenly along the entire length, there are containers for spices.
• Strong drinks and wines are uncorked beforehand. Champagne is opened immediately before use.
• All food is served, and empty plates are removed, coming to the guest only on the right side.
• Appetizers and dishes are evenly distributed in several places, if there are a lot of people present at the table that it would be convenient for everyone to take them.
• The knives are placed to the right of the plates, the forks on the left.
• Wine glasses and glasses put before a plate.
• To the left of the main plates it is desirable to put small plates for bread and pies.
• The table is decorated with flowers.
• Napkins fold figuratively and put on each plate. There is also a card with the name of the guest.

The art of serving has many more nuances and subtleties. But these rules are basic.

If you follow all our recommendations, you can feel the real satisfaction of the organization of the festive table.