How to prepare a wedding table

Use for table cloth of white color. It can be delicate, with patterns or with a slight pastel tint. Put under the tablecloth in a cotton cloth, then the cloth will lie flat, not roll, and the sound of tableware will be muted. The length of the cloth should not be below the chair.

On the table are nicely spread out napkins. They should be starched and folded so that the guest can easily can deploy. Napkins can be rolled or fan out to form a flower; it's all napkins should be folded the same way.

In the center of the table, the choice is either a fruit bowl or bouquet of flowers. As the petals of flowers tend to fall off, avoid contact with them at meals, it is recommended to leave the flowers for the decoration of the room, and the center of the table to designate the fruit composition. Fruit bowl height should be no more than 20 cm, otherwise it will obstruct guests.

For dining utensils use porcelain, crystal and porcelain ware. Crystal will fit the stemware and glasses, crockery perfect for snack plates and earthenware retains heat well, so it is used for hot dishes.

On a white tablecloth goes well ware, made in one color. It is best if you prepare several sets of the same set. The color of the tableware is not so important – on a white background any color scheme plays nicely. But for wedding give preference to pastel shades or gold or silver.

Gold sequins decorate the glasses, and their legs tie white satin ribbon. To do this, buy a jar of sparkles (usually sold with nail Polish), double-sided tape and 1.5 meters of satin ribbon. Cut a thin strip of tape, stick it in the middle of the glass, and tie it on his leg a small satin bow. Sprinkle glitter on a strip of tape and press them with a cloth, so they are well stuck. This decoration of the glasses you can do for all guests, nice surprise!

Calculate the number of products per guest. Usually wedding range of food looks like this: 150 g of any two salads, 200 g of garnish, 150-200 g of meat or fish, 70 g of hot snacks (julienne, for example), 100 g cold snacks, piece of cake 200 g fruit and 250 g.

Under these dishes are designed and serving utensils. For the guest is (2 cm from the edge of the table) is a flat plate for salad and appetizers, to the left - side plate for sauces, bread or butter. To the left of the flat plate put the fork and knife on the right. About the knife, put a glass of vodka and a glass of water, and left the wine glasses for champagne, a glass of wine.

All the dishes on the table should be placed in the right proportion so that every guest was able to try and reach any dish. Every guest should take at the table at least 70 cm of space.