Ideas for decorating Easter meals

Ideas for decorating Easter meals

Art of "Savoir-Vivre" has its closely guarded secrets that only the initiated know it all. However, some basics will help you avoid the most common blunders in table decoration. When the time comes to sit in the waiting guests table, here you need to know:


Cutlery should be placed on both sides of the plate, outside to inside and in the order that you make the dishes. : If you start with a soup or soup spoon should be placed near the blade, and as right out. With the rounded uppermost. Knives are placed with the side cut inside. Forks are in the left plate, with the tips pointing towards the bottom. The only exceptions: the oyster forks are placed on the right plate.
Dessert spoons should be placed between the cup and saucer. You can even bring them along with dessert. In this case, you have to individually put in front of each guest.
Cups are lined by size: the highest in the far left. In general, the higher is the water. Each glass of wine should have a specific order not to mix the flavors (like the French advise, big fans of the finest wines).
The plates are arranged in one or two inches of table edge. A plate of presentation is generally used to support other dishes. There are never stacked more than two plates one over another, up to three: presentation plate, plate to plate and deep dish. And never have two plates of the dish placed on top of each other.
As for napkins and tablecloth, you are entitled to be creative! It is very important to be impeccably clean and ironed. They can be traditional, creative and napkins can be folded under all sorts of shapes.
BeeStick advice!
Any table decor accessories like flowers, candlesticks, etc. in any case not to cause discomfort. Use preferably low bouquets and who spread a discreet fragrance. Instead you have complete freedom in the use of salt shakers, ashtrays design.