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Set a Table
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Step 6:
Adapt to your circumstances
Uncommon utensils: If you have some specialized pieces of silverware that you're dying to show off, think up a dish you can use them for, and add it to the menu. Got shrimp forks? Use them for shrimp, not fondue.
Left-handed diners: If formal arrangements are awkward, try to seat a left-handed guest at the left end of a long table. The informed host should make this allowance for lefties, but please don't insist upon it. The result could mean an embarrassed guest.
Small tables: Sometimes, small tables and numerous guests make crowded gatherings. If you find you are running out of room for your placesettings, rearrange each setting with the utensils grouped more closely together. The most important thing is that each setting looks identical to every other setting.
Tablecloths versus placemats: Placemats seem to be a matter of taste and convenience rather than convention. An attractive set of placemats can add color to the table and initiate an enjoyable conversation, but if you are showing off with a fine white linen tablecloth you may find placemats unnecessary.
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