What to do when you invite someone round, how to set the table, how to arrange the seating.  A few simple rules for you to remember. 

10	Dinner Sets/2

THE CUTLERY

When preparing to choose the cutlery, it is not only the aesthetic value that should be considered, but also the functionality. The cutlery must be practical and fit for its purpose. 

To cut well, knives must have a blade that is longer than the handle, and, in order that it remain sharp as long as possible, should preferably be in stainless steel. 
Long-pronged forks are best, as they hold food more easily. The most practical spoons are those with the traditional, lengthened, concave bowl. A sufficient quantity of liquid can be collected in this style of spoon, and then brought easily to the mouth. 

The most noble material used for cutlery, and that which should always figure on a refined table, is, of course, silver. Cutlery made from a silver alloy is elegant, less expensive and certainly more practical as it stains less easily, and can also be cleaned in the dishwasher. 
Stainless steel cutlery is very practical, but really only suitable for everyday use. 

In order to lay a table well, a good cutlery service for twelve people should contain at least:

       Furthermore, for serving, you need:

       If fish is served, every table companion must have:

At a refined table, salad is served with cutlery made from horn; whilst grated cheese should be served with a teaspoon of horn or mother of pearl. It is also useful to own a pair of grape scissors and nutcrackers. 

There are, then, other items which would complete the service for each table companion: