Placed over the plate on the left plate for the oil, put a knife to her long? oil. Glasses, wine glasses and wine glasses are placed as follows: around plates for the oil to put a wine glass of water right – a glass of red wine fortified for it – for a glass of dry white wine. Then there are a glass of champagne, wine glasses for alcoholic beverages (brandy, liqueur, vodka). In general, the number of glasses and glasses depends on the amount fed drinks. All equipment must be perfectly clean. At the end of the table put Bread with thin slices of bread. Across the free area are arranged dishes, plates, salad bowls, vases, with snacks and gravy boat. Each dish serves the general equipment – shovels, spoons, tongs, forks.
Bottles of drinks pose a different parts of the table, closer to the middle. It is best to serve drinks in colored decanters, jugs, bottles of the original. In the center of the table put a fruit bowl, a vase of flowers and a bucket-fridge with a bottle of champagne. The special charm attaches to the festive table wine cooler and champagne, made of stainless or plated steel. His half-filled with cold water and half-cubes ice. If the menu is a dish which is eaten with the fingers, such as oysters, artichokes, mussels, crayfish, etc., on the table next to each device placed bowls for rinsing hands. Cups half filled with warm water, dipped in water or club lemon wedge, placed near a tissue to wipe the hands.