The one rule for a formal table is for everything to be
geometrically spaced: the centerpiece at the exact center; the
place settings at equal distances; and the utensils balanced.
Beyond these placemats, you can vary flower arrangements and
decorations as you like. The placement of utensils is guided by
the menu, the idea being that you use utensils in an "outside
in" order. For the illustrated place setting here, the order of
the menu is: - Appetizer: Shellfish - First Course: Soup or
fruit - Fish Course (a) Service Plate: This large plate, also
called a charger, serves as an underplate for the plate holding
the first course, which will be brought to the table. When the
first course is cleared, the service plate remains until the
plate holding the entree is served, at which point the two
plates are exhcnaged. The charger may serve as the underplate
for several courses which precede the entree. (b) Butter Plate:
The small butter plate is placed above the forks at the left of
the place setting. (c) Dinner For