677:, courses are brought to the table in sequence. Only empty plates are set in front of each guest and guests individually fill their plates with selections from a variety of dishes. In another, common in restaurants, a filled plate is placed in front of a guest, pre-portioned away from the table. Often the meat is pre-portioned, but diners serve themselves with vegetables and side-dishes. In an American formal dining course, typically each course is served sequentially. Guests are served plates already filled with food in individual portions. Often, guests have an opportunity to choose between vegetarian or meat main course. Traditionally, there is no opportunity to request something different or to ask for more than a single serving.
467:
681:
149:
699:, food is served "family-style", with all courses on the table at the same time. Guests serve themselves so that all dishes are not served at their optimum temperatures. Alternatively, buffet style is a variation of the French service where all food is available at the correct temperature in a serving space other than the dining table. Guests go to the buffet to be served or sometimes serve themselves and then carry their plates back to the table.
714:
1898:
543:
36:
793:
1908:
663:. The courses are smaller and paced through the evening, lasting three to five hours. They follow conventions of menu planning that have been established over many years. Each course of a highly formal dinner (excluding some light courses such as sorbets) is usually paired with a different wine, beer, liqueur, or other spirit.
510:. It commonly begins with an appetizer, followed by the main course, the salad course, and eventually the dessert, but the exact sequence varies widely. Full-course dinners are generally very formal as well as very expensive, and can have as few as three courses or exceed a dozen courses. Styles of service include
781:, so that the most appropriate implement is selected for a given course. For example, some diners may order clear, thin soups and others may order thick, creamy soups. As each of these soups has its own unique spoon, it would be considered improper and impractical to lay out a spoon that may not be needed.
725:
Table settings can be elaborate. More formal settings sometimes include all silverware and glassware that will be needed for the entire meal, and lay out the silverware so that the outermost tools are used for the dishes appearing earliest on the menu. In this scheme, when diners are served the first
776:
An alternative scheme arranges the place setting so that only the implements needed for the first one or two courses appear in the table setting. As the dinner progresses and new courses arrive, used implements are removed with the dishes, and new utensils are placed at the plates. This scheme is
658:
Meals like this are generally very formal as well as very expensive. In formal dining, a full-course dinner can consist of five or more courses, and (in rare cases) as many as 21 courses. In these more formalized dining events, the courses are carefully planned to complement each other
761:, as well as an entrée knife and fork, relevé knife and fork, and salad knife and fork. Above the place setting are laid a bread knife (on a knife rest), a plate with a personal butter dish, a fish bone dish, a sorbet spoon, a cheese knife, a nut pick, and also a
607:, typically served in the evening or late afternoon. Each course is planned with a particular size and genre that befits its place in the sequence, with broad variations based on locale and custom.
927:
773:
and spoon with pepper is supplied. Glassware includes a water goblet, champagne flute, white wine, red wine, dessert/sherry, and port glasses.
874:
849:
564:
53:
891:
1861:
590:
119:
718:
100:
444:
72:
1788:
568:
391:
57:
521:
The idea of traditional, ritualized, multi-course meals dates back to at least
Ancient Rome, where the meal began with the
79:
1161:
695:
515:
466:
1873:
553:
86:
920:
680:
572:
557:
46:
1320:
1273:
68:
1036:
1932:
1207:
742:
729:
A 13 course place setting includes multiple utensils, receptacles, and vessels. The plate is flanked by a
818:
913:
1166:
673:
511:
1707:
396:
1839:
1131:
726:
course, they can depend on finding the correct implement at the outermost edge of the arrangement.
437:
1712:
1535:
758:
1575:
1227:
807:
407:
93:
1911:
1809:
1484:
1464:
1403:
1217:
1212:
1181:
1126:
870:
845:
148:
1868:
1540:
1449:
1197:
1151:
1098:
1041:
960:
526:
369:
331:
281:
235:
173:
1937:
660:
503:
713:
1901:
1804:
1570:
1388:
1363:
1171:
1093:
738:
430:
326:
839:
1926:
1829:
1702:
1694:
1669:
1617:
1604:
1560:
1530:
1383:
1344:
1330:
1325:
1285:
1280:
1268:
1237:
1028:
778:
766:
708:
608:
604:
507:
499:
418:
413:
348:
255:
240:
1773:
1763:
1664:
1580:
1499:
1474:
1439:
1232:
1176:
1047:
970:
762:
754:
730:
275:
269:
17:
1883:
1778:
1738:
1728:
1584:
1565:
1550:
1479:
1378:
1301:
1202:
1141:
1136:
1113:
1068:
798:
770:
542:
301:
35:
624:
Fish, served with fancifully shaped potatoes and cucumber with oil and vinegar.
506:
multicourse meals follow a standard sequence, influenced by traditional French
1768:
1743:
1674:
1629:
1594:
1589:
1555:
1545:
1504:
1494:
1393:
1263:
1242:
1222:
1156:
985:
788:
750:
245:
193:
1878:
1733:
1679:
1634:
1469:
1311:
1306:
1247:
1083:
1078:
965:
955:
746:
316:
311:
178:
168:
1489:
1058:
529:, then continued through three main courses, and finished with a dessert.
291:
615:
Oysters or clams on the half shell. Fruit or caviar may be served instead.
1814:
1689:
1659:
1624:
1509:
1063:
990:
296:
198:
1834:
1819:
1753:
1649:
1612:
1454:
1423:
1373:
1358:
1349:
1339:
1335:
1316:
1088:
1015:
813:
401:
364:
354:
321:
224:
792:
1851:
1783:
1644:
1459:
1418:
1398:
1353:
1121:
1005:
1000:
995:
975:
381:
359:
213:
208:
203:
183:
651:
Fresh, crystallized, and stuffed dried fruits, served with bonbons.
1846:
1654:
1639:
1444:
1413:
1408:
1103:
1073:
1010:
980:
950:
869:(1982 reprint ed.). New York, NY: Warner Books. p. 492.
712:
679:
376:
306:
230:
218:
188:
163:
844:. Internet Archive. London : Jonathan Cape. pp. 33â34.
603:
A multicourse meal or full-course dinner is a meal with multiple
1856:
1824:
1758:
1519:
1368:
1053:
936:
734:
386:
286:
140:
909:
1748:
536:
29:
648:
Cheeses, with biscuits and butter, or a hot savory of cheese.
717:
Silverware is set
Parisian style (tines and bowl down). See
639:
Game, such as wild duck or small birds, served with salad.
905:
867:
Miss
Manners' guide to excruciatingly correct behavior
611:
offers the following sequence for a 14-course meal:
1797:
1721:
1688:
1603:
1518:
1432:
1294:
1256:
1190:
1112:
1024:
943:
618:
Soup, giving each guest a choice of clear or thick.
484:
476:
60:. Unsourced material may be challenged and removed.
502:, almost invariably enjoyed in the evening. Most
645:A frozen sweet, possibly with small crisp cakes.
684:Presentation is focused on individual portions
921:
621:Radishes, celery, olives, and salted almonds.
438:
8:
630:Artichokes, asparagus, or spinach in pastry.
457:
571:. Unsourced material may be challenged and
471:A European/American 13 course table setting
928:
914:
906:
465:
456:
445:
431:
131:
591:Learn how and when to remove this message
120:Learn how and when to remove this message
633:A roast or joint with a green vegetable.
830:
777:commonly used when dinners are offered
654:Coffee, liqueurs, and sparkling waters.
642:Heavy pudding or another creamed sweet.
339:
253:
155:
139:
841:Feast : a history of grand eating
7:
1907:
569:adding citations to reliable sources
58:adding citations to reliable sources
27:Dinner consisting of multiple dishes
25:
1862:Lists of food and beverage topics
1906:
1897:
1896:
791:
541:
147:
34:
45:needs additional citations for
769:. To the right of the plate a
1:
1874:Outline of food preparation
1954:
706:
1892:
671:In one modern version of
627:Sweetbreads or mushrooms.
525:, a variety of herbs and
464:
1274:Eating utensil etiquette
498:is a meal with multiple
865:Martin, Judith (1982).
838:Strong, Roy C. (2002).
1162:Service à la française
819:Italian meal structure
722:
696:service à la française
689:Service à la française
685:
516:service à la française
1037:Apéritif and digestif
716:
683:
1708:Online food ordering
719:Detailed description
565:improve this section
397:History of breakfast
69:"Full-course dinner"
54:improve this article
1321:Korean table d'hĂŽte
1132:Conveyor belt sushi
461:
135:Part of a series on
1713:Virtual restaurant
1536:Blue-plate special
1167:Service Ă la russe
1147:Full-course dinner
723:
686:
674:service Ă la russe
667:Service Ă la russe
636:Frozen Roman punch
512:service Ă la russe
496:full-course dinner
459:Full course dinner
265:Full-course dinner
18:Full course dinner
1920:
1919:
1485:Instant breakfast
1465:Emergency rations
1213:Food presentation
1182:Table reservation
896:Etiquette Scholar
876:978-0-446-37763-8
851:978-0-224-06138-4
759:bone marrow spoon
601:
600:
593:
492:
491:
455:
454:
130:
129:
122:
104:
16:(Redirected from
1945:
1910:
1909:
1900:
1899:
1869:Meal preparation
1541:Combination meal
1450:Convenience food
1099:Meal replacement
961:Second breakfast
930:
923:
916:
907:
900:
899:
890:Lininger, Mike.
887:
881:
880:
862:
856:
855:
835:
801:
796:
795:
596:
589:
585:
582:
576:
545:
537:
469:
462:
460:
447:
440:
433:
340:Related concepts
332:Meal preparation
236:Combination meal
174:Second breakfast
151:
132:
125:
118:
114:
111:
105:
103:
62:
38:
30:
21:
1953:
1952:
1948:
1947:
1946:
1944:
1943:
1942:
1923:
1922:
1921:
1916:
1888:
1793:
1717:
1693:
1684:
1599:
1523:
1514:
1428:
1295:Regional styles
1290:
1252:
1208:Eating utensils
1186:
1108:
1026:
1020:
939:
934:
904:
903:
889:
888:
884:
877:
864:
863:
859:
852:
837:
836:
832:
827:
797:
790:
787:
711:
705:
691:
669:
661:gastronomically
597:
586:
580:
577:
562:
546:
535:
472:
458:
451:
254:Components and
126:
115:
109:
106:
63:
61:
51:
39:
28:
23:
22:
15:
12:
11:
5:
1951:
1949:
1941:
1940:
1935:
1933:Courses (food)
1925:
1924:
1918:
1917:
1915:
1914:
1904:
1893:
1890:
1889:
1887:
1886:
1881:
1876:
1871:
1866:
1865:
1864:
1854:
1849:
1844:
1843:
1842:
1832:
1827:
1822:
1817:
1812:
1807:
1805:Coffee culture
1801:
1799:
1795:
1794:
1792:
1791:
1786:
1781:
1776:
1771:
1766:
1761:
1756:
1751:
1746:
1741:
1736:
1731:
1725:
1723:
1719:
1718:
1716:
1715:
1710:
1705:
1699:
1697:
1686:
1685:
1683:
1682:
1677:
1672:
1667:
1662:
1657:
1652:
1647:
1642:
1637:
1632:
1627:
1622:
1621:
1620:
1609:
1607:
1605:Communal meals
1601:
1600:
1598:
1597:
1592:
1587:
1578:
1573:
1571:Suspended meal
1568:
1563:
1558:
1553:
1548:
1543:
1538:
1533:
1527:
1525:
1516:
1515:
1513:
1512:
1507:
1502:
1497:
1492:
1487:
1482:
1477:
1472:
1467:
1462:
1457:
1452:
1447:
1442:
1436:
1434:
1430:
1429:
1427:
1426:
1421:
1416:
1411:
1406:
1401:
1396:
1391:
1389:Rice and three
1386:
1381:
1376:
1371:
1366:
1364:Meat and three
1361:
1356:
1347:
1342:
1333:
1328:
1323:
1314:
1309:
1304:
1298:
1296:
1292:
1291:
1289:
1288:
1283:
1278:
1277:
1276:
1266:
1260:
1258:
1254:
1253:
1251:
1250:
1245:
1240:
1235:
1230:
1225:
1220:
1215:
1210:
1205:
1200:
1194:
1192:
1188:
1187:
1185:
1184:
1179:
1174:
1172:Silver service
1169:
1164:
1159:
1154:
1149:
1144:
1139:
1134:
1129:
1124:
1118:
1116:
1110:
1109:
1107:
1106:
1101:
1096:
1091:
1086:
1081:
1076:
1071:
1066:
1061:
1056:
1051:
1044:
1039:
1033:
1031:
1022:
1021:
1019:
1018:
1013:
1008:
1003:
998:
993:
988:
983:
978:
973:
968:
963:
958:
953:
947:
945:
941:
940:
935:
933:
932:
925:
918:
910:
902:
901:
882:
875:
857:
850:
829:
828:
826:
823:
822:
821:
816:
811:
803:
802:
786:
783:
743:bouillon spoon
707:Main article:
704:
701:
690:
687:
668:
665:
656:
655:
652:
649:
646:
643:
640:
637:
634:
631:
628:
625:
622:
619:
616:
599:
598:
549:
547:
540:
534:
531:
527:hors d'oeuvres
490:
489:
488:At least three
486:
482:
481:
478:
474:
473:
470:
453:
452:
450:
449:
442:
435:
427:
424:
423:
422:
421:
416:
411:
404:
399:
394:
389:
384:
379:
374:
373:
372:
362:
357:
352:
342:
341:
337:
336:
335:
334:
329:
324:
319:
314:
309:
304:
299:
294:
289:
284:
279:
272:
267:
259:
258:
251:
250:
249:
248:
243:
238:
233:
228:
221:
216:
211:
206:
201:
196:
191:
186:
181:
176:
171:
166:
158:
157:
153:
152:
144:
143:
137:
136:
128:
127:
42:
40:
33:
26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
1950:
1939:
1936:
1934:
1931:
1930:
1928:
1913:
1905:
1903:
1895:
1894:
1891:
1885:
1882:
1880:
1877:
1875:
1872:
1870:
1867:
1863:
1860:
1859:
1858:
1855:
1853:
1850:
1848:
1845:
1841:
1838:
1837:
1836:
1833:
1831:
1830:Culinary arts
1828:
1826:
1823:
1821:
1818:
1816:
1813:
1811:
1808:
1806:
1803:
1802:
1800:
1796:
1790:
1787:
1785:
1782:
1780:
1777:
1775:
1772:
1770:
1767:
1765:
1762:
1760:
1757:
1755:
1752:
1750:
1747:
1745:
1742:
1740:
1737:
1735:
1732:
1730:
1727:
1726:
1724:
1722:Places to eat
1720:
1714:
1711:
1709:
1706:
1704:
1703:Food delivery
1701:
1700:
1698:
1696:
1695:food delivery
1691:
1687:
1681:
1678:
1676:
1673:
1671:
1668:
1666:
1663:
1661:
1658:
1656:
1653:
1651:
1648:
1646:
1643:
1641:
1638:
1636:
1633:
1631:
1628:
1626:
1623:
1619:
1618:State banquet
1616:
1615:
1614:
1611:
1610:
1608:
1606:
1602:
1596:
1593:
1591:
1588:
1586:
1582:
1579:
1577:
1574:
1572:
1569:
1567:
1564:
1562:
1559:
1557:
1554:
1552:
1549:
1547:
1544:
1542:
1539:
1537:
1534:
1532:
1529:
1528:
1526:
1521:
1517:
1511:
1508:
1506:
1503:
1501:
1498:
1496:
1493:
1491:
1488:
1486:
1483:
1481:
1478:
1476:
1473:
1471:
1468:
1466:
1463:
1461:
1458:
1456:
1453:
1451:
1448:
1446:
1443:
1441:
1438:
1437:
1435:
1431:
1425:
1422:
1420:
1417:
1415:
1412:
1410:
1407:
1405:
1402:
1400:
1397:
1395:
1392:
1390:
1387:
1385:
1384:Pu pu platter
1382:
1380:
1377:
1375:
1372:
1370:
1367:
1365:
1362:
1360:
1357:
1355:
1351:
1348:
1346:
1343:
1341:
1337:
1334:
1332:
1329:
1327:
1326:Bandeja paisa
1324:
1322:
1318:
1315:
1313:
1310:
1308:
1305:
1303:
1300:
1299:
1297:
1293:
1287:
1286:Waiting staff
1284:
1282:
1279:
1275:
1272:
1271:
1270:
1269:Table manners
1267:
1265:
1262:
1261:
1259:
1255:
1249:
1246:
1244:
1241:
1239:
1238:Table setting
1236:
1234:
1231:
1229:
1226:
1224:
1221:
1219:
1216:
1214:
1211:
1209:
1206:
1204:
1201:
1199:
1196:
1195:
1193:
1189:
1183:
1180:
1178:
1175:
1173:
1170:
1168:
1165:
1163:
1160:
1158:
1155:
1153:
1150:
1148:
1145:
1143:
1140:
1138:
1135:
1133:
1130:
1128:
1125:
1123:
1120:
1119:
1117:
1115:
1114:Table service
1111:
1105:
1102:
1100:
1097:
1095:
1092:
1090:
1087:
1085:
1082:
1080:
1077:
1075:
1072:
1070:
1067:
1065:
1062:
1060:
1057:
1055:
1052:
1050:
1049:
1045:
1043:
1042:Hors d'oeuvre
1040:
1038:
1035:
1034:
1032:
1030:
1023:
1017:
1014:
1012:
1009:
1007:
1004:
1002:
999:
997:
994:
992:
989:
987:
984:
982:
979:
977:
974:
972:
969:
967:
964:
962:
959:
957:
954:
952:
949:
948:
946:
942:
938:
931:
926:
924:
919:
917:
912:
911:
908:
897:
893:
886:
883:
878:
872:
868:
861:
858:
853:
847:
843:
842:
834:
831:
824:
820:
817:
815:
812:
810:
809:
805:
804:
800:
794:
789:
784:
782:
780:
774:
772:
768:
767:dessert spoon
764:
760:
756:
752:
748:
744:
740:
739:escargot fork
736:
735:cocktail fork
732:
727:
720:
715:
710:
709:Table setting
703:Table setting
702:
700:
698:
697:
688:
682:
678:
676:
675:
666:
664:
662:
653:
650:
647:
644:
641:
638:
635:
632:
629:
626:
623:
620:
617:
614:
613:
612:
610:
606:
595:
592:
584:
574:
570:
566:
560:
559:
555:
550:This section
548:
544:
539:
538:
532:
530:
528:
524:
519:
517:
513:
509:
508:haute cuisine
505:
504:Western-world
501:
497:
487:
483:
479:
475:
468:
463:
448:
443:
441:
436:
434:
429:
428:
426:
425:
420:
419:Table setting
417:
415:
414:Table manners
412:
410:
409:
405:
403:
400:
398:
395:
393:
390:
388:
385:
383:
380:
378:
375:
371:
368:
367:
366:
363:
361:
358:
356:
353:
351:
350:
346:
345:
344:
343:
338:
333:
330:
328:
325:
323:
320:
318:
315:
313:
310:
308:
305:
303:
300:
298:
295:
293:
290:
288:
285:
283:
282:Hors d'oeuvre
280:
278:
277:
273:
271:
268:
266:
263:
262:
261:
260:
257:
252:
247:
244:
242:
239:
237:
234:
232:
229:
227:
226:
222:
220:
217:
215:
212:
210:
207:
205:
202:
200:
197:
195:
192:
190:
187:
185:
182:
180:
177:
175:
172:
170:
167:
165:
162:
161:
160:
159:
154:
150:
146:
145:
142:
138:
134:
133:
124:
121:
113:
102:
99:
95:
92:
88:
85:
81:
78:
74:
71: â
70:
66:
65:Find sources:
59:
55:
49:
48:
43:This article
41:
37:
32:
31:
19:
1774:Soup kitchen
1764:Picnic table
1665:Soup kitchen
1581:Tasting menu
1576:Table d'hĂŽte
1500:Packed lunch
1475:Field ration
1440:Airline meal
1233:Serving size
1228:PiÚce montée
1191:Presentation
1177:Small plates
1146:
1048:Amuse-bouche
1046:
971:Coffee break
944:Common meals
895:
885:
866:
860:
840:
833:
808:Table d'hĂŽte
806:
775:
763:dessert fork
755:lobster pick
731:caviar spoon
728:
724:
694:
692:
672:
670:
657:
609:Miss Manners
602:
587:
581:January 2024
578:
563:Please help
551:
522:
520:
495:
493:
408:Table d'hĂŽte
406:
347:
276:Amuse-bouche
274:
270:Tasting menu
264:
223:
116:
107:
97:
90:
83:
76:
64:
52:Please help
47:verification
44:
1884:Tea culture
1779:Street food
1739:Dining room
1585:Degustation
1566:School meal
1551:Free refill
1480:Frozen meal
1404:SmörgÄsbord
1379:Plate lunch
1203:Dining room
1142:Finger food
1127:smörgÄsbord
1069:Main course
799:Food portal
771:salt cellar
302:Main course
1927:Categories
1769:Restaurant
1744:Food truck
1675:Tableround
1630:Commercium
1595:Value menu
1590:Value meal
1561:Kids' meal
1556:Happy hour
1546:Free lunch
1531:Ă la carte
1524:meal deals
1505:Space food
1495:Ninja diet
1394:Rijsttafel
1331:DastarkhÄn
1264:Dress code
1243:Tablecloth
1223:Nyotaimori
1025:Components
825:References
779:Ă la carte
751:fish knife
349:Ă la carte
246:Value meal
241:Kids' meal
80:newspapers
1879:Salumeria
1734:Cafeteria
1680:Tea party
1635:Dining in
1470:Fast food
1312:Cicchetti
1307:Antipasto
1248:Tableware
1198:Al fresco
1084:Entremets
1079:Side dish
966:Elevenses
956:Breakfast
747:fish fork
552:does not
317:Entremets
312:Side dish
179:Elevenses
169:Breakfast
110:July 2015
1902:Category
1815:Cookbook
1789:Traiteur
1690:Catering
1660:Sittning
1625:Barbecue
1510:Take-out
991:Merienda
892:"Spoons"
785:See also
523:gustatio
199:Merienda
1912:Commons
1840:outline
1835:Cuisine
1820:Cooking
1798:Related
1754:Kitchen
1650:Potluck
1613:Banquet
1455:Dosirak
1424:Zakuski
1374:Okazuya
1359:Kaiseki
1350:Izakaya
1340:Yum cha
1336:Dim sum
1317:Banchan
1218:Garnish
1157:RodĂzio
1152:Platter
1094:Savoury
1089:Dessert
1029:courses
1016:Siu yeh
814:Kaiseki
605:courses
573:removed
558:sources
500:courses
402:Kamayan
392:Grazing
365:Cuisine
355:Banquet
327:Savoury
322:Dessert
256:courses
225:Siu yeh
94:scholar
1938:Dinner
1852:Eating
1784:Tavern
1645:Picnic
1490:JĆ«bako
1460:Ekiben
1433:Packed
1419:Tiffin
1399:Sadhya
1354:Sakana
1257:Dining
1122:Buffet
1059:Entrée
1006:Supper
1001:Dinner
996:Tiffin
976:Brunch
873:
848:
757:, and
533:Basics
485:Course
382:Eating
360:Buffet
292:Entrée
214:Supper
209:Dinner
204:Tiffin
184:Brunch
96:
89:
82:
75:
67:
1847:Drink
1670:Supra
1655:Seder
1640:Iftar
1520:Menus
1445:Bento
1414:Thali
1409:Tapas
1281:Toast
1104:Snack
1074:Salad
1064:Roast
1011:Iftar
981:Lunch
951:Suhur
937:Meals
377:Drink
307:Salad
297:Roast
231:Snack
219:Iftar
189:Lunch
164:Suhur
156:Meals
141:Meals
101:JSTOR
87:books
1857:Food
1825:Chef
1810:Cook
1759:Mess
1729:Café
1369:Meze
1345:Fika
1302:Anju
1137:Dish
1054:Soup
1027:and
871:ISBN
846:ISBN
765:and
749:and
556:any
554:cite
514:and
480:Meal
477:Type
387:Food
370:list
287:Soup
73:news
1749:Inn
1692:and
1522:and
986:Tea
693:In
567:by
518:.
194:Tea
56:by
1929::
1583:/
1352:/
1338:/
1319:/
894:.
753:,
745:,
741:,
737:,
733:,
494:A
929:e
922:t
915:v
898:.
879:.
854:.
721:.
594:)
588:(
583:)
579:(
575:.
561:.
446:e
439:t
432:v
123:)
117:(
112:)
108:(
98:·
91:·
84:·
77:·
50:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
