We all love the holidays. And one of their main attributes is, of course, a beautiful festive table. So let's add some brightness to the celebration!
It is necessary
Creativity, culinary skills)
Instructions
Step 1
Let's conditionally divide the table setting into several principal parts that you need to pay attention to: tablecloth, dishes and cutlery, accessories and, in fact, the food and drinks itself.
In general, you can choose a tablecloth, dishes and appliances to your taste, the main thing is to keep everything in one style
(patterned forks complete with plastic disposable plates will look strange).
Do not overload the table with unnecessary dishes, it is better to replace one with another as necessary.
Arrange cutlery and plates neatly and evenly - do not heap them up. Do not place them close to the edge of the table.
A more detailed arrangement of appliances and utensils is shown in the picture.
Step 2
Accessories: salt / pepper shakers, napkin holders, etc.
They should also be in harmony with other elements and have become and be exactly accessories, not to be conspicuous, because, although they are important, they are far from the main part of the festive table. Napkins can be made into beautiful compositions, for example, in the form of flowers. An example is shown in the picture.
Step 3
Actually, the food and drink itself.
It is better to place the bottles in small groups, or if there are few of them, then you can put them all together.
For white wine, tall and narrow glasses are intended, for red wine, low and pot-bellied. You can also put small cups for juice or mineral water.
Step 4
Salads and other bright and beautiful snacks should be spread evenly so that they do not interrupt each other's aroma and color scheme. Meat or fish delicacies, having been cut beforehand, can be laid out on plates in the form of various patterns: circles or petals. From above, you can refresh and supplement the picture with a sprig of dill, for example. Again, do not heap them all up, but distribute them evenly over the table.
You can also get creative by putting hot dishes on the plates, for example, putting the meat in the center of a batch of potatoes with a kind of bud or volcano, adding seasoning to taste or green leaves on top.
Step 5
When changing the assortment for dessert, it is better to place the cake and kettle closer to the center of the table. No hanging tea bags or plastic cake boxes, of course! This is unacceptable and is tantamount to a pan of meat on the table. Lemon, of course, should also be brought already cut, laid out on a saucer and pitted. Do not skimp on dishes and substitute saucers under the cups - it will look beautiful and there will be no dried traces of the cup on the tablecloth. In any case, there will be a lot of dishes for washing, so these saucers will not significantly change the situation, but for competent serving they will be just right.
As you can see, the rules are pretty simple. Don't be afraid to create and experiment!
Bon appetit, happy holidays and good luck!
