Have the tablecloth of correct size to hang well at the ends and sides of the table. Put on the silence cloth smoothly. Lay tablecloth with the crease exactly in the middle of the table. Breakfast and luncheon are often served on the bare table with doilies or mats under plates, glass and serving dishes.

Arrange plates an even distance apart around the table, right side up, one inch from edge of table.

Place knife at the right, sharp edge towards the plate. Fork at the left, tines up. Spoon or spoons beside the knife, bowl up. Napkin neatly folded or in ring beside the fork.

Place tumbler at the right, opposite the farther edge of plate. Bread and butter plate or butter plate at the left, in line with tumbler.

Be sure that all the required serving spoons, knives and forks are on the table or are put on when dishes are served, together with required plates or saucers for each course.

Be sure that all the "constants" are on - bread and butter, milk and water, sugar, salt and pepper and condiments, oil and vinegar as needed. Place inside the line of plates.

The harmony of the meal should never be disturbed through forgetting required dishes, condiments, etc.

(For further direction see Laying the Table for Formal Dinner, page 415.)