Setting a good table is an art that combines functionality and aesthetics. Depending on the cutlery, the ideal setup should be clean and tidy. Here are the golden rules for a perfect table, from basic to formal: 1. Flatware Arrangement Flatware is always placed in order of use, from the outside in (toward the plate): Forks: To the left of the plate. If you have multiple courses, the appetizer fork will be the outermost. Knives: To the right of the plate, with the blade facing inward. Spoons: To the right, outside the knives. Dessert cutlery: High above the plate, horizontally. The handle of the teaspoon should point to the right, the handle of the fork to the left. 2. Plates and Chargers The charger remains on the table for the entire duration of the meal (except for dessert). It should be well-centered with respect to the chair. Place the dinner plate on top of the charger plate and, if applicable, the soup plate or appetizer bowl. 3. Glasses They are placed to the right, above the knife tip: Water: The largest, on the left. Red Wine: In the center. White Wine: The smallest, on the right. (If you’re using your gold/white flatware, goblets with a gold rim will complete the look.) 4. Napkin The most elegant position is to the left of the forks or placed on top of the plate (if there’s no bowl). Avoid overly elaborate shapes (swan or fan); a simple rectangle or a minimalist napkin ring are more chic.