As of: March 28, 2024, 7:00 a.m
By: Marco Blanco Ucles
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At Easter, families often come together to eat together. Of course, the host also wants to impress by placing the cutlery correctly.
Fish dishes - such as delicious salmon and spinach rolls -, a hearty soup or the traditional Easter lamb. There are no limits to creativity on Easter Sunday. In many German households, families come together to celebrate the holiday with a meal. Of course, the host wants to leave a good impression - and not just with the culinary part.
Several courses at Easter: How to set the table correctly
The surroundings should also be right. In addition to a cleanly cleaned apartment, this also includes a beautifully set table. Since there is usually not just one dish to eat, but several courses, it is not that easy to place the cutlery in the right row. However, with three tips you should be able to set the table in a visually sophisticated way with ease.
At Easter, families like to come together for a festive meal, and the host wants to make a good impression - including by placing the cutlery correctly. © Bihlmayerfotografie/IMAGO
1. Dessert cutlery lies above the plate
If you want to have the easy part of setting the table done first, start with the cutlery for the dessert. To do this, place the spoon or fork over the guest's plate. The handle of the spoon always points to the right side, the handle of the fork to the left, explains
Porta.de
.
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2. Set the Easter table: Place cutlery on the side on which it will be held while eating
Where do the remaining cutlery go? It's simple: cutlery that is held with the left hand belongs on the left side and vice versa. Always start from the right-handed perspective. The fork is to the left of the plate, the knife and soup spoon are to the right, says
Solapoint
.
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3. Arrange cutlery from the outside to the inside
Do you have several pieces of cutlery lying next to each other on the sides? No problem. Because there is a simple rule to avoid complications. It is important to always arrange the cutlery from the outside to the inside. What you need for the starter goes on the outside, followed by the main course. If you have prepared several courses, it starts from the outside with the cutlery for the first, then comes the cutlery for the second and so on.