Article: For the first course of soup, there are two options: bring bowls of the same soup from the kitchen, or offer water or cream based soups and serve them in fresh dishes at the table. The former is served already poured in bowls and brought out from the kitchen. The latter is served (carefully) at the table into clean bowls. The soup bowls should be brought in on serving dishes in case of a spill. When everyone has finished eating their soup, the soup spoons should be placed (bowl-side up) on the right side of their bowl, on the serving plate.  The plate, bowl, and spoon should be removed from the table after the first course. The bread and butter dish should remain on the table, even if they were used with the soup. With the soup removed, the fish course should be brought in on its own dish. This should be placed on the charger, and eaten with the fish knife and fish fork (the utensils furthest from the charger on either side). When the fish has been consumed, the fish fork and fish knife should be placed diagonally across the dish, with the handles of each placed on the ‘4:00’ mark as if the plate were a clock. The main course should be brought out on a large plate that has been pre-warmed. This should go on the charger, and is eaten with the dinner fork and knife. When everyone is finished with the entrée, the plate can be removed along with the charger, the dinner fork, and the knife. The knife and fork are typically placed diagonally across the plate, in a similar fashion to the utensils used for the fish. The salad is typically eaten after the entrée in a formal dinner. With the charger removed, place the salad plate in the center of the setting. This should be eaten with the last remaining fork. When the salad course is finished, the salad plate, salad fork, and bread/butter dish with the butter knife, and the wine/champagne glasses should all be removed. All that should be left is the water goblet and the dessert spoon (and optional dessert fork). The final course of the evening is typically dessert and coffee, unless you’re serving a very formal nine course dinner. Regardless, the desert should be brought in on a plate and placed in the center of the setting, and a demi-tasse or teacup should be placed to the right of it below the water goblet with a teaspoon. Cream and sugar may be placed on the table for use in the coffee or tea, if desired. When dessert is completed, all the dishes should be removed, leaving a bare table.

What is a summary?
Set the table for soup. Set the table for fish. Set the table for the main course. Set the table for the salad. Set the table for dessert.