Place the dinner plate in the center of the place setting, the fork to the left of the plate and to the right the knife, sharp edge facing inward, and to its right the spoon. Position the glass above the knife and napkin under the fork or on the plate.
For a dinner featuring a soup course, salad course, entrée and dessert, place a large dinner fork and a smaller salad fork to the left of the plate, arranging them from outside to inside according to when they are used. Place the salad fork to the left of the dinner fork if the salad is served before the dinner entrée, to the right of the dinner fork if the salad course follows the entrée. If no salad is served, the smaller fork is either placed to the inside of the dinner fork and used as a dessert fork or eliminated from the table setting and served with the dessert itself.
Spoons are placed to the right of the knife and arranged from outside to inside according to when they are used. When serving a soup course, place the larger soup spoon farthest to the right with the smaller teaspoon or dessert spoon to its left, adjacent to the knife. Position the salad or bread and butter plate above and left of the forks and the cup and saucer above the spoons to the right, with the handle facing right. Place water and wine glasses above the knife to the left of the coffee cup.