Eleganza, Educazione e Stile… per essere perfetti | The table

The shape of the table is important depending on the occasion and the space available, but whatever it is, oval, round, square, it must be adequate in size for the number of guests. The main rule is that each guest should have his or her own space: we calculate about 60/80 centimetres for each diner. 

As we teach at the Accademia del Cerimoniale in our courses, to be a good host, one must love one’s guests, provide comfortable seating, pleasant crockery, a generous but not excessive menu, a soft, well-ironed tablecloth and napkins! 

Have you ever thought why we say the table if what we set is a table? The term table comes from the Middle Ages, when, to prepare a banquet, people would take a few wooden tables ‘mensae’ and place them on trestles and thus the feast would begin! 

The table is a key player in the success of an invitation, along with the choice of courses, wines and, last but not least, the harmony of the guests. Arthur Inch, a famous English butler who lived in the last century and served in England’s most aristocratic families – royalty included – used to say: ‘There is no better sight than a well-set table’. 

A skilfully prepared table is an added pleasure that enhances the enjoyment of appetising, well-cared-for food, accompanied by good wine and polite conversation.

Table setting, once overloaded with objects and decorations, has gradually become less and less complex; a carefully prepared, minimalist but chic table is much more appreciated.