Salt Lake Telegram | 1928-12-07 | Page 30 | Prepare Table Setting

PREPARE TABLE SETTING Use a tablecloth large enough to taU tall from lom ten tei to twelve inches be below be- be 0 low the edge of the table and of ot course a silence cloth or padding should be underneath the Place knife and ancl fork one Inch from the edge of the table tabe with the knife at th the right and ancl the fork at the left Bo Be sure to turn the sharp edge of oC knife toward th plate and have fork tines turned Up tip Place the meat knife next to the the- plate late and at the atthe the side of ot this th fish knife then the soup spoon and farthest from the plate the tho oyster fork or r fruit spoon In placing the forks s at the left have the salad fork next to the plate next to this the meat fork torI then the tise fish fork Put the napkin at t the left leCt of the forks Corks the glass at the tip of oC t tho ts' knife and arid the butter plate at the ip of the fork ork slightly to the left lett If Individual salt and pepper re receptacles re- re are used place these between be be- tween the glass and butter plate but it Js is quite customary to have sized size l seasoning sets at the four corners ri of th the table Have glasses filled three three- three fourths fourths full before guests enter dining