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Table setting (laying a table) or place setting refers to the way to set a table with tableware—such as eating utensils and for serving and eating. The arrangement for a single diner is called a place setting.
Place card. At formal dinners, plans are usually used to avoid chaos and confusion upon entrance and to follow the etiquette.In this case, it is customary to arrange the host and hostess at the opposite sides of the table, and alternate male and female guests throughout. [1]
In a traditional Indian meal setup, the following is observed. Normally the plate is served with small quantities of all the food items. A cardinal rule of dining is to use the right hand when eating or receiving food. It is inappropriate to touch any communal utensils by the hand used for eating.
Styles of service include service à la russe and service à la française. The idea of traditional, ritualized, multi-course meals dates back to at least Ancient Rome, where the meal began with the gustatio, a variety of herbs and hors d'oeuvres, then continued through three main courses, and finished with a dessert. [2]
A celebratory event such as a graduation or wedding often features over ten dishes, often an odd number for good luck. The dishes served can vary widely, and depend on the cuisine that the restaurant serves; there are eight main Chinese cuisines, and cooking styles, ingredients, and flavours all differ from region to region.
A banquet (/ ˈ b æ ŋ k w ɪ t /; French:) is a formal large meal [1] where a number of people consume food together. Banquets are traditionally held to enhance the prestige of a host, or reinforce social bonds among joint contributors.