Throwing a party at a restaurant cannot be compared to charms of hosting your friends in your home. Sit-down dinners, high-teas and brunch are great settings to hold court with your cherished familiars. And, for everything to be perfect, the place settings have to be just right. Here's a quick check...
Brunch
A brunch is a casual affair and gives lots of room for experimentation. Go for plates and serving bowls that are square, triangular, rectangle or oval. In colours, you can use solids such as pistachio, deep purple and maroon. You'll need a mix of stemware and juice glasses to serve your drinks. You can experiment with colours here too — blue, green or orange work great. A brunch setting is incomplete without fresh flowers on the table.
Lunch
Lunches are light events and less formal than dinners. The crockery should have simple floral patterns in light colours. You can't go wrong with whites, peaches, salmon pinks, lemon yellow, lime green and beige. There can be a hint of copper, silver or gold. Main courses such as pastas, gravy-based vegetables and soups should be served in soup plates rather than flat plates. Rice preparation should be served in oval plates. Serve wines in appropriate stemware and mocktails in flat glasses. Dessert plates are usually an extension of what you use for main course. You'll need cake plates, pie servers and tray stands.
Brunch
A brunch is a casual affair and gives lots of room for experimentation. Go for plates and serving bowls that are square, triangular, rectangle or oval. In colours, you can use solids such as pistachio, deep purple and maroon. You'll need a mix of stemware and juice glasses to serve your drinks. You can experiment with colours here too — blue, green or orange work great. A brunch setting is incomplete without fresh flowers on the table.
Lunch
Lunches are light events and less formal than dinners. The crockery should have simple floral patterns in light colours. You can't go wrong with whites, peaches, salmon pinks, lemon yellow, lime green and beige. There can be a hint of copper, silver or gold. Main courses such as pastas, gravy-based vegetables and soups should be served in soup plates rather than flat plates. Rice preparation should be served in oval plates. Serve wines in appropriate stemware and mocktails in flat glasses. Dessert plates are usually an extension of what you use for main course. You'll need cake plates, pie servers and tray stands.
High tea
Since high-tea is semi-formal, bring out your finer cutlery, the one with gold veins or solid colours with floral designs. The cups, saucers and kettle should be of the same set and should match with the other plates. These plates should be small, half plates and not large dinner plates. Other fundamentals include cake plates, tray stands and flower arrangements. Dessert spoons and forks are used for eating, while metal tongs and pie-knives are used for serving.
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