A formal table setting consists of several different utensils and dishes at each place setting. These are arranged so that a person uses them in order from the outside in as each course arrives.
The charger is placed in the middle of the place setting, and the plate is placed on top. The fish, dinner and salad forks are placed, in order, from the outside in, to the left of the plate. The fish and dinner knives are placed on the right side of the plate, with the dinner knife on the inside and the fish knife on the outside. The blades of both knives should face in. A soup spoon is also placed on the right side of the plate, to the right of the dinner and fish knives.
The cake fork and the dessert spoon are placed above the plate. The cake fork's tines face the right, and the desert spoon's bowl faces the left. Water and wine glasses belong on the top, to the right side of the plate, while the bread-and-butter plate and knife go on the top, on the left side. The napkin may be in a napkin ring for decoration and is placed on top of the plate.