4-H Table Setting Activity

Why Should You Participate in the Table

Setting Activity?

You can have fun learning how to:

• Express originality and creativity in choosing a

theme

• Properly set a table

• Plan nutritious meals

• Choose a costume that ﬁts your theme

• Use your skills for entertaining

Did you know that you can be a designer each time you

set the table? A designer chooses and arranges things

according to a plan.

Actually, there is more than one way to set a table. The

usual way to set a table is to put all the dishes, ﬂatware,

and food on the table before anyone sits down.

When there is company or for a special meal, part of the

food and dishes may be left in the kitchen and served

later. Diners at a buffet or a picnic may ﬁll their plates

and glasses before they are seated. The way to set your

table depends upon the way the meal is to be served.

Be creative and have fun! Color, texture, design, and

creativity are important.

For the Table Setting Activity, two place settings are to

be displayed. These place settings will include:

• A table covering

• Dinnerware

• Stemware or glasses

• Flatware

• A centerpiece

• A menu of the food to be served

• DO NOT BRING FOOD

• You must furnish your own card table for the

display unless it is a picnic where the table set-

tings may be placed on an appropriate blanket

or other covering on the ﬂoor.

The Table Setting Activity is open to all 4-H members

enrolled in a Food and Nutrition project.

Participants select a theme and display two place set-

tings. Entries are made by individuals only. They will

be judged in Junior (Grades 3-5), Intermediate (Grades

6-8), and Senior (Grades 9-12) divisions. There will be

two categories—informal and formal.

Table Setting Terms to Know

What is ﬂatware? Flatware includes knives, forks,

spoons, and other eating utensils.

What is dinnerware? This includes the plates and pos-

sibly bowls used for eating.

What is stemware or glassware? These are the

goblets, glasses, cups and saucers, or mugs used to drink

liquids in the meal.

What is a centerpiece? This a decorative piece you

choose to put in the center of your table to tie your

theme together.

What is a cover? A cover is the space needed for each

person’s dishes and contains the dinnerware and ﬂat-

ware for the meal being served.

What are table appointments? These include any of

the items used to set a table: tablecloth, placemats, din-

nerware, glassware, ﬂatware, and centerpiece.

Remember, be creative and have fun!

Activity Categories

4-H members may enter casual or formal themed place

settings.

Casual themed place settings could be planned for

indoors, outdoors, use any type of cover (tablecloth,

blanket or paper), and any type of table service.

Formal themed place settings include candles, more

than three pieces of ﬂatware, china, tablecloth and/or

placemats, and cloth napkins. Formal themes are for

occasions where you would dress up.

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Overall place settings should be an expression of your

creativity; homemade touches are encouraged! It should

be evident which theme you have selected.

Set Up and Judging

You need a card table for the display (except for the pic-

nic category, in which an appropriate blanket or other

covering may be placed on the ﬂoor). Please make sure

your card table is sturdy and can handle the weight of

your table setting. Please check your fair Premium List

to ﬁnd out if you need to bring a table or if it will be

provided.

Sanitation is important. You must wash your hands and

sanitize the table before beginning. Linens should be

clean and pressed. Glassware, ﬂatware, and dinnerware

must be clean, sparkling, and free of ﬁngerprints. When

setting the table, do not put your ﬁngers on the bowls,

tines, or blades of the ﬂatware. Do not put your ﬁngers

inside the glassware. Make sure the dinnerware is free

of ﬁngerprints. Using a dishtowel helps keep all items

clean and shiny.

During judging, you present your table setting to the

judge by telling about your ideas and why you chose

this particular theme. You should view yourself as a host

and the judge as your guest. Extend a welcome to your

guest and present your ideas behind your theme, choice

of menu, food preparation, and food handling for your

meal.

Following your presentation, be prepared to answer any

questions your guest may have. Intermediate and Senior

exhibitors should be able to describe the ingredients and

preparation required for all menu items, as well as food

safety and sanitation practices.

How to Create Your Table Setting

Theme: What is the occasion—a family dinner, a holi-

day, or lunch with friends? Select a theme which ﬁts the

occasion. Possibilities can run from a ﬁshing party sack

lunch to a formal Mother’s Day Dinner.

Table Appointments: These include any item used

to set a table: tablecloth, placemats, dinnerware, glass-

ware, ﬂatware, and centerpiece. Choose table appoint-

ments to ﬁt the occasion and carry out the theme. Paper

plates, plasticware, and paper napkins may be used for a

picnic but they are not appropriate for a formal dinner.

Flatware and dishware must be safe to eat from (i.e., no

glitter, glue, etc. should be used on eating surfaces and

chipped plates or glassware are never acceptable).

Table Covering: This is the backdrop for the food and

table appointments placed on it. It protects the table

and makes for less noise. Placemats and/or tablecloths

may be used. Sometimes the table is left bare. Choose a

covering which is appropriate for the occasion and the

other table appointments. You may match or blend col-

ors and textures in the dishes—or use something quite

different for contrast.

Place Setting: Allow at least 20 inches for each per-

son’s dishes. This is called a cover and each cover is set

exactly the same. A cover contains the dinnerware and

ﬂatware for the meal being served.

• Put the plate, china, pottery, paper, glass, etc.

in the center of the cover about one inch from

the edge of the table. If a table is not used at the

event, placement may vary.

• Place the knives and spoons on the right side,

the forks on the left about one inch from the

edge of the table. Turn the cutting edge of the

knife towards the plate. If there is more than

one piece in each cover, such as one dinner fork

and a salad fork or one teaspoon and a soup

spoon, place the one that will be used ﬁrst out-

side the other.

• Traditionally folded napkins are placed next to

the forks with the fold to the left so it opens like

a book. Decorative and creative folds and place-

ment are encouraged.

• The ﬁrst beverage glass is placed about one inch

above the tip of the knife. If serving more than

one beverage, place the additional glass(es) to

the right of the ﬁrst glass in order served.

• If coffee or tea is served, the cup is placed on the

saucer and set to the right of the spoon. Have

the cup handle pointing to the right.

• Salad, bread, and/or dessert plate(s) or bowl(s)

may be placed above the fork(s).

When selecting your cover, include a dish for each

course. Placement may vary according to how and when

food is served.

(See Table Setting Examples on page 3.)

Checklist for Correct Placement of a

Cover

1. If placemats are used, the bottom edge of the

placemats should be at the edge of the table

and should be straight. A tablecloth should be

straight and the overhang should be even on all

sides.

2. The ﬂatware, plate, and napkins should be one

inch from the edge of the table.

3. The plate is always in the center of the place set-

ting.

4. The dinner fork is placed at the left of the plate.

5. If a salad fork is used, it is placed to the left of

the dinner fork.

TABLE SETTING EXAMPLES

1. Informal

Napkins, utensils, and plate are lined up evenly about 1

inch from edge of table. Water glass is above the tip of the

knife.

2. Informal

A salad plate is placed above the fork and a salad fork to

the left of the dinner fork.

3. Informal

When no knife is needed, the fork may be placed to the

right of the plate.

4. Formal

With limited table space, the bread and butter plate and

the salad plate can be placed above the napkin and forks.

A soup spoon and a beverage glass are also added.

Key to diagrams:

1. Napkin

2. Salad fork

3. Dinner fork

4. Plate

5. Knife

6. Spoon

7. Soup spoon

8. Water glass

9. Additional beverage glass

10. Cup & saucer/mug

11. Bread & butter plate

12. Butter spreader

13. Salad plate

14. Iced tea spoon

6. The napkin is placed to the left of the fork, with

the fold on the left (unless a decorative/creative

fold is used). The napkin may also go under a

fork or on top of the plate.

7. The knife is placed to the right of the plate with

the sharp blade facing in towards the plate.

8. The teaspoon is placed to the right of the knife.

9. If a soup spoon is needed, it is placed to the

right of the teaspoon.

10. The soup bowl may be placed on the dinner

plate.

11. The drinking glass is placed at the tip of the

knife.

12. If salad, bread and/or dessert plate(s) or bowl(s)

is/are used, place at the top of the fork(s).

13. The cup or mug is placed to the top right of the

spoon(s). The handle points to the right.

14. If a knife is not needed, placing the fork on the

right side is acceptable.

Centerpiece: The centerpiece should be coordinated

with the table appointment and be appropriate for the

occasion. The centerpiece should be visible to all as if

the entire table was set and should not obstruct any-

one’s view of each other. You may select or make your

centerpiece. Centerpiece candles are NOT to be lit.

Points will be deducted for lit candles.

Menu: When planning a menu, ﬁrst decide on the

main dish. Select appropriate vegetables, appetizer,

soup, or salad. Add a bread, dessert, and beverage, if

desired. Use MyPlate to plan nutritious meals. Break-

fast, party, and picnic menus should contain two or

three food groups. Other meals should contain ﬁve food

groups. Participants are encouraged to develop interest-

ing and creative menus. For example, you might name

a food to ﬁt your theme. For more information on

MyPlate, go online to: www.choosemyplate.gov.

Note: The use of alcoholic beverages in any menu will

disqualify the exhibit.

What to Wear as a Participant: Participants should

choose to wear clothing that will complement the

theme/occasion of their table setting.

Writing the Menu

The menu should be displayed a medium of choice (e.g.,

index card, ceramic tile, chalkboard, etc.) that is at least

4”x6” or larger, and printed or typed by the participant.

The menu may be decorated and/or propped up, if

desired.

• List the foods in the order in which they are

served. Every menu will not include all the

foods listed below.

Appetizer

Main Dish

Starchy Vegetable

Other Vegetables

Salad

Bread

Dessert

Beverage

• Group foods served in one course. Use single

line spacing between food items and double

spacing between courses.

• Use capital letters at the beginning of all words

except articles, conjunctions, and prepositions.

Correct spelling is important.

• When an item on the menu has an accompani-

ment:

~ Place the main item to the left and the

accompaniment to the right.

Braised Pork Chops Applesauce

~ Or, you may center the main item and write

the accompanying item underneath.

Braised Pork Chops

Applesauce

~ If more than one accompaniment appears,

place one at each side on the same line.

Sesame Crackers Tomato Bouillon Saltines

~ Or place both on the same line below.

Tomato Bouillon

Sesame Crackers Saltines

• When a food is commonly prepared in more

than one way, avoid confusion by describing

the method of cooking, such as: Roast Turkey or

French Fried Potatoes.

• List each food with the exception of butter,

cream, sugar, or salad dressing, unless it is some-

thing special, such as Honey Butter or Poppy-

seed Dressing.

• List beverages last.

• Plan the spacing and arrangement of the items

on the menu so that the written menu is sym-

metrical.

• Consider creativeness when choosing names of

menu items (except for formal menus). Formal

menus must use original names of items. Exam-

ple: use Patriotic Punch for a 4th of July theme

and Cherry Punch for a formal theme.

Examples for a Formal Meal

Broiled Ham

Grilled Pineapple Slices

Cole Slaw

Hot Gingerbread with Applesauce

Coffee Milk

Cream of Broccoli Soup

Curried Toast Fingers

Fresh Fruit Salad Plate

with Lime Sherbet

Crescent Rolls

Glazed Chocolate Roll

Coffee Milk

Examples for an Informal Meal

Hot Dogs

Potato Chips

Baked Beans

Watermelon Slices

Lemonade

Space Adventure Birthday

Countdown to Corn Dog

Astro Chips

Moon Pies

Taste of Mars Jello Jigglers

Milky Way Fudge Brownies

Out of This World Root Beer

Common Errors in Planning Meals

Preparation and Type of Food:

• No main dish

• More than one main dish

• Too many foods prepared in the same way,

such as fried foods, creamed food, or foods with

sauces

• Too many starchy foods

• Same fruit or vegetable more than once

• Too many high protein foods

Nutrition:

• Too many foods from one food group

• Missing food groups

• Contain a variety of foods not meeting the

nutritional needs of those for whom it is

planned

Temperature:

• Too many foods of the same temperature

• Not enough time allotted for preparation

• Ignoring the need to keep hot foods hot and

cold foods cold

• Food not stored at safe temperature (special con-

sideration needed for picnics)

Flavor:

• All bland ﬂavor

• Too many strong ﬂavors

• Repetition of food or ﬂavor

• No tart or acid-ﬂavor

• Too many sweet or too many sour foods

Color:

• Too many foods of same color

• No contrast or variation

• Clashing or unpleasant color scheme

Texture:

• Too many soft foods

• Too many chewy foods

• Too many crispy or crunchy foods

• Lack of variety in texture

Size:

• Too many mixtures

• Too many small pieces of the same size and

shape

• Too many similar shapes

• Lack of variety in shape

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EXTENSION