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6. Work in groups. There is some information about formal rules of table setting. Look at the picture and fill in the gaps in the passage, using the key words in the table below. Don’t forget about the articles.
| Knives | Spoons | Forks | Glasses |
| 1. fish knife | 4. dessert | 6. dessert fork | 10. champagne flute |
| 2. large table knife | 5. soup spoon | 7. small fork for salads | 11. large wineglass for red wine |
| 3. small bread knife | 8. fish fork | 12. small wineglass for white wine | |
| 9. large fork | 13. sherry glass |
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The basic rule for cutlery, working from the outside in, will usually apply. For a meal with five courses in Britain, one would expect to see … on the out side right, then …; next to this is …, then … for meat or poultry, and last of all …. On the left would be …, next to this is …, then … for meat or poultry and finally …. To avoid having too many pieces of cutlery on the table at the start of the meal, some courses may have cutlery brought to special dishes such as snails, crab and lobster.
Four glasses will normally be arranged at the top right-hand corner of each place setting. These are used in the opposite order to the cutlery. Working from the inside out, you will find first … (it is served with the soup); next comes …, then … and finally … (champagne accompanies the dessert). A large goblet for water may be placed behind these glasses.
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