How to set a table for breakfast?

Sometimes you feel like entertaining people, giving class to the place, if you want. And what better way to do it than at a fabulous breakfast with a beautiful table setting?

But with so many serving styles today, which one is really the right one?

How do you set a table for breakfast?

To set a formal American breakfast table, place the knives to the left of the plate, and the forks to the right. The spoons are placed on the far right, followed by the coffee cup. The juice glasses are placed at the top right, above the knives and spoons. The napkin is placed to the left of the forks.

Easy, right? You may still be a bit confused, but fear not! Today we are going to finally clarify everything related to the placement of the table.

In this article, we’ll look at the different styles of serving, the types of breakfasts that can be served, the equipment you need, and how to set a table for each of these scenarios.

American Service Style vs. Other Service Styles

Today we will follow the rules of the American service. This type of service is used mostly (sometimes exclusively) in America and is not necessarily copied by the rest of the world.

Each region has its own rules and regulations when it comes to dining, menu layout, decor, and even the way the dishes are served.

For example, the rules followed by the US service are not at all the same as those followed by Europe. Russia has its own set of rules, and so does France. There are even different types in each of these regions!

There is no right or wrong when it comes to what is followed - everyone has their own preferences.

However, we like the American style of service better for a few reasons.

American service follows some of the rules of continental (English/British) dining, where cutlery is placed in the order the meals are served. The main difference is the order of the dishes.

In the American style, there are also two ways to set the table: basic or formal. The main difference is the amount of things that are put.

The basic one is for the quicker breakfasts that only have one dish, maybe some cereals. The formal one is for the more elaborate breakfasts that have several courses.

types of breakfast

As we have said, the American service offers two main types of breakfasts: the traditional (or formal) and the fast (basic or informal). Buffet-style breakfasts are also an option that we will talk about later. In most cases, all these breakfasts use plated foods.

The traditional breakfast is a slower way to eat and typically includes items such as eggs, “breads” (such as pancakes, waffles, toast, crepes, or biscuits), cereals and meat preserves, and jellies or jams.

In certain regions, foods such as donuts, bagels, sandwiches, and breakfast burritos are very common. However, whatever type of food is served, it is usually plated.

The quick breakfast style includes a much quicker plated breakfast where there is hardly any time to sit down and enjoy the breakfast.

Even if the food is plated, it is highly unlikely that the table will be set. At most, a basic table service will be used.

Buffet style is a totally different matter. When serving food of this type, the table is traditionally set to include cutlery and crockery for all the options served, which can be challenging considering that table space is limited.

What you need to set a table

Now that we’ve introduced the basic types of breakfast, let’s see what you need to set a table correctly.

There are several things you will need to set a table. The list of items below is only a guide for most situations.

What you actually place will depend on what you are going to serve. For example, if you are serving fish, you will need a fish fork. If you are serving toast with butter, you will need a butter knife. Below we offer you more information about different common situations to help you.

Desk

The table is the most important part of the assembly of a table. You may laugh, but think about it. Have you ever had to sit at a table laden with food and drinks, but with no room to even move your elbows?

Make sure that the table you use can accommodate the number of people seated. We like to place a plate right in front of the chair, and then measure out a 24-30-inch-wide fit gap.

You can also use the center of the plate as a starting point and measure 12-15 inches on each side. This allows for enough space for each diner to sit comfortably with all the crockery, cutlery and glassware in front of them.

The bigger the food (number of dishes), the more equipment will have to be put, the bigger the area will have to be.

If you want to add an extra touch, consider placing decorative placemats in your setups. Make sure the placemats fit the size and shape of your table; an oval or round table usually uses different individual tablecloths than a rectilinear one.

Crockery

Tableware includes everything from side plates, plates, and cereal bowls.

Depending on what is being served, the main breakfast dish is placed first on the table, with smaller plates and bowls stacked on top.

Cutlery

The cutlery is placed in a very specific way.

Forks always go to the left, and knives always go to the right. This rule is immovable, regardless of the type of fork or knife used. The spoons are placed further to the right of the knives.

Another very important note is to think about how many dishes or dishes are going to be served.

The necessary cutlery for the first course is placed on the outermost side. For example, the starter fork (smaller fork) is placed to the left of the main fork (both on the left side of the plate).

But cutlery is much more than meets the eye. We will delve into each of them to make it clear:

Knives

The edge of the knives should be facing the inside of the plate. There are usually only two knives that can be placed on a breakfast table.

The starter knife (usually a small butter knife) is placed to the right of the main knife (remember that both are on the right side of the plate).

This entree knife is placed when serving bread that needs to be buttered or a different type of appetizer.

The main knife (usually a standard knife that may or may not be serrated) is set for the main course.

Forks

As we have already mentioned, the forks are placed on the left side. The starting fork is smaller than the main one, but its shape is identical. The starter fork can be used for appetizers or smaller foods.

It is highly unlikely that fish will be served for breakfast. However, if that happens, a fish fork will need to be placed: a smaller one if the fish dish is a starter, and a standard-sized one if the fish is served as a main course.

spoons

Two types of spoons can be placed.

The first is for dishes like soups or cereals. This larger spoon is placed just to the right of all the knives.

The next spoon is a teaspoon or coffee spoon that is placed on the far right, beyond the larger spoon. This spoon is only placed when serving coffee or tea.

Dessert spoons (and forks) can be placed on top of the plate. They should be placed in parallel, with the handles facing in opposite directions.

Glassware

The glasses are always placed on the right, above the knives and spoons. For breakfast, you will probably serve juice and/or coffee (or tea).

If only one is served, that glass is placed on top of the knives.

However, if both are used, the juice glass is placed above the knives and the coffee or tea glass is placed next to the knives and spoons (to their right).

The same rule applies to cocktail glasses, champagne glasses and wine glasses.

Coffee and tea cups are often placed on a saucer, although it is perfectly acceptable to place them without one.

Napkins

Napkins can be paper (single use) or cloth. Cloth napkins are prettier.

Whatever you choose, you can fold them in the shape and size you want. They are placed to the left of all forks.

The use of napkins is essential in any table setting and can also easily form part of the decoration.

How to set the table

After this bunch of information, you might be very confused about how to set the table. However, below we are going to expose some situations so that you can better understand what we mean.

To help you explain the exact position of things, we’ll use the idea of a clock face (it’s analog, not digital!).

Think of it this way: when you are sitting at the table, you place the plate. The plate represents the center of the clock. Just above the plate are 12:00, just to the right 03:00, just below 06:00, and just to the left 09:00.

A note about the service

Before we get started, we need to quickly see how the service works. Although the American style of dining uses plated food, the plates are set out before the food is served.

When the dish is ready to be served, the plates are removed from the table and the plating is placed.

Basic table setting scenario for breakfast

Items Served: Entrée, Cereal, Juice, and Coffee

The plate is placed in front of the chair. The cereal bowl is placed in the center of the main dish.

A leading fork is placed at 09:00 (left), and a leading knife at 03:00 (right) with the cutting edge facing the plate. A tablespoon (or cereal spoon) is placed to the right of the knife (at 03:00). A smaller teaspoon is placed to the right of the tablespoon.

The glass of juice is placed around 01:00/02:00, directly above the knife and spoon. The coffee cup is placed on a saucer at 03:00, to the right of the spoon.

The napkin is placed at 09:00, to the left of the fork.

Formal Table Setting Scenario 1: Appetizer, Entrée, and Juice

The main course is placed in front of the chair. The smaller appetizer plate is placed inside the main plate.

A leading fork is placed at 09:00 (left), and a leading knife at 03:00 (right) with the cutting edge facing the plate. These two utensils are placed closest to the plate.

On the outside of each main utensil, the appetizer utensils are placed. The appetizer fork is placed to the left of the main fork (at 09:00), and the appetizer knife is placed to the right of the main knife (at 03:00).

The glass of juice is placed around 01:00 / 02:00, directly above the knife and spoon.

The napkin is placed at 09:00, to the left of the fork.

Formal setting 2: Appetizer, main course, juice, coffee

This scenario is exactly the same as the previous one, but with an added coffee setting.

To include the coffee setting, place the glass of juice at 01:00 or 02:00, directly above the knives. Place a teaspoon to the right of the starting knife at 03:00. Next, place the coffee cup to the right of the teaspoon.

Formal setting 3: Appetizer, main course, coffee

This tabletop setup is exactly the same as the previous one, the only change is the placement of the glassware.

Instead of placing the glass of juice at 01:00/02:00, the cup of coffee is placed there. The teaspoon is still placed to the right of the starter knife at 03:00.

Formal setting 4: Appetizer, cereal, main course, juice, champagne, coffee

There will be a lot of items on the table here, so make sure you leave enough space for each diner.

The main course is placed in front of the chair. The smaller appetizer plate is placed inside the main plate, followed by the cereal bowl.

The main fork is placed at 09:00 (left), and the main knife at 03:00 (right), with the cutting edge facing the plate. These two utensils are placed closest to the plate.

On the outside of each main utensil, the appetizer utensils are placed. The appetizer fork is placed to the left of the main fork (at 09:00), and the appetizer knife is placed to the right of the main knife (at 03:00) with the blade facing inward.

The cereal spoon is placed to the right of the starter knife, at 03:00, followed by the coffee spoon.

The glass of juice is placed around 01:00/02:00, directly above the knives and spoons. The champagne glass is placed at 04:00 on the juice glass (meaning it is placed on the bottom right of the juice glass itself). The order of these glasses can change depending on the order of the drink.

The coffee cup and saucer are placed to the right of the spoons at 03:00 (of the plate). The napkin is placed at 09:00, to the left of the forks.

Formal Scenario 5: Appetizer, cereal, main course, juice, champagne, coffee, cake/dessert/pastry

This table setting is exactly the same as the previous one, but includes a cake fork and spoon.

They are placed at 12:00, directly above the plate. They are placed in parallel, with the handles facing in opposite directions. You can even add a dessert plate to the plate stack.

Buffet Breakfast Scenario 1: All items on the table

In this type of service, the table must accommodate all the items served.

Due to the possible excessive number of options available, it would be best to allow one starter, one main course and one bowl of cereal.

You should also have a main knife and fork, a starter knife and fork, a tablespoon (grain spoon), and a teaspoon.

The closest setting we would recommend would be scenario 4. This covers all possible foods being served.

You can also replace the starter knife and fork with another set of main utensils (knife and fork).

Buffet breakfast scenario 2: food is served elsewhere

In this type of buffet breakfast, the setting of the table is still done in the same way mentioned above. However, glassware may not be included.

At the most, there will be a glass of water, placed on the table at 01:00.

Crockery such as starter plates, cereal bowls, and sometimes even main courses are placed at the serving station.

Additional Tips and Tricks

We have some additional tips in case you have more questions, or just want to make sure you have the best possible breakfast:

• When it comes to table decoration (not anything related to setting), you can choose between using a tablecloth or a trivet, but don’t use both.
• Your table can have a centerpiece that can include candles, fresh flowers, or a table arrangement. These can be themed to suit the occasion.
• To ensure that the table layout for each guest is exactly the same, use measurements. Dishes should be placed 5 cm from the edge of the table. The base (the ends) of each cutlery must also be exactly 5 cm from the edge of the table. This will allow for precision and make the table appear more symmetrical and attractive.