How to properly cover a festive table?

When a festive banquet is held, thenyoung housewife can raise many questions. How to make a menu on a 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 case must beginwith 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? It 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 characteristics 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, will you be able to get them and whether you or your assistants know how to cook them? This, in the first place, concerns exotic cuisine.
Is there anything you need for dishes that youincluded in the menu on the festive table, dishes? This is an important question, which concerns servings. If the selection of dishes is unsuccessful, the whole effect of the thoughtful menu may come to naught. In addition, evaluate the possibilities 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 to 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 smallsecret. It is 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, reducing the size of a portion 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 starters - from 4 to 6 types (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.

All for each guest must haveapproximately 800 - 1000 g 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 the dishes are served, and the empty plates are cleaned, 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 are folded 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.