The Dining Table

SUNDAY SUPPER

It’s nice to end the week with a casual, family-style meal—usually eaten in the late afternoon. Set a simple table with large plates, basic linens, and serving dishes ready so guests can help themselves.

Leftovers are perfect for weekday lunches—as sandwich meat, in scrambles, or for savory pie fillings. Set out containers ahead of dinner, so they’re easy to fill when everyone is finished.

SUNDAY ROASTS ORIGINATED IN ENGLAND. TRADITIONALLY, MANY ANGLICANS AND CATHOLICS DIDN’T EAT MEAT FROM FRIDAY NIGHT THROUGH CHURCH ON SUNDAY. THE ROAST WAS A CELEBRATORY MEAL EATEN AFTER THE SERVICE WHEN THE FAST WAS FINALLY BROKEN.

THE FOUNDATION OF A FAMILY-STYLE FEAST

PLATTERS FOR SERVING

A roasting dish that can go straight from the oven to the table means fewer dishes to do later.

BOWLS TO PASS

Keep serving utensils in serving bowls so it’s easy for guests to help themselves, and always pass to the right.

SMALL DISHES FOR BUTTER, SALT, AND PEPPER

Salt and pepper should travel as a pair. Make sure to try the food before adding extra seasoning.

SEATED DINNER PARTY

For special occasions or just because, a meal served in courses doesn’t need to be complicated. A palette of white and gold is clean and classic—and allows the food to take center stage.

Traditionally, the dinner plate is brought out after the first course and charger are cleared—for something simpler, layer the dinner plate with a salad plate, which can be removed after the appetizer.

THE BASICS FOR A FORMAL (NOT FUSSY) AFFAIR

PLACE CARDS

Use them for parties of eight or more. A menu card is a nice way to guide guests through multiple courses.

The host or hostess generally sits at the head of the table where he or she can see and engage all of the guests.

GLASSES

Set the water glass to the right of the plate just above the knife. Wineglasses are set to the right of the water glass, in the order that they will be used.

FLATWARE

Once used, silver shouldn’t touch the table. Rest it on the edge of a plate or saucer instead.

FOLDED NAPKINS

Place on your lap right after sitting.

ALWAYS WAIT UNTIL EVERYONE IS SERVED BEFORE YOU START EATING, AND DON’T CLEAR PLATES BEFORE THE LAST GUEST IS FINISHED.

HOLIDAY BREAKFAST

On long weekends, you might want to serve a more elaborate morning meal. Start with plates, a small bowl, and a napkin at each place, and fill the table with fresh flowers that celebrate the season.

For make-your-own brunch cocktails, set up a simple bar on a side table with juices, Bloody Mary mix, vodka, and champagne.

ESSENTIALS FOR CHRISTMAS MORNING

FRENCH PRESS COFFEE maker

Keep things easy and use the same piece for brewing and serving at the table.

MULTIPURPOSE TUMBLERS

A simple glass works for water, juice, mimosas, or milk.

SERVING DISHES

Prepare food on cutting boards and in ceramics that can go straight from the kitchen to the table.

CLEAR BOTTLES & GLASSES

Decant condiments such as maple syrup for a cleaner spread.