And here's what each part is:

1. Napkin. Sometimes arranged decoratively on or above the service plate
2. Salad fork. Slightly shorter than the dinner fork, with an extra-thick tine on the far left for cutting larger greens
3. Dinner fork. The largest of the forks, for your main course
4. Service plate. A large dish in the setting's center, which is either taken away by the server once the main course is served, or the served dish is placed on top of it (this is also done with the soup bowl and its liner plate, as well as the salad plate, before the main course)
5. Dinner knife. The largest knife
6. Soup spoon. The largest spoon
7. Wine glass(es). You might find two of these--one for red wine, one for white. Red wine glasses typically have a stouter, more rounded goblet, while those for white are slightly more svelte and oval-shaped
8. Water glass. This is your largest glass. It's typically goblet-shaped and refilled through the evening by your busperson or server
9. Bread plate and knife. The smallest plate and knife on the table; the knife typically rests across the top edge of the plate

• Dessert fork and spoon. If included in the setting, these are usually placed horizontally above the service plate, pointed in and parallel to each other.
• Soup bowl and liner plate. These are placed on the service plate and removed with the first course.
• Steak or fish knife. These are slightly sharper than the dinner knife, sometimes with a serrated edge. They're placed between the dinner knife and soup spoon.
• Salad knife. This is a little shorter than the dinner knife (which it's placed to the right of), and has a more rounded blade.
• Teaspoon. A smaller spoon for coffee or tea, placed to the left of the soup spoon. You'll see these more often for breakfast or lunch settings.
• Oyster fork. This thin, three-tined fork is usually placed with its head angled into the soup spoon.