There is a certain amount of general equipment which must go on each table. This varies with the simplicity of the meal and with the formality of the service. As formality decreases, food is left to be served on the table.

If possible, salt-containers should be allowed for each two persons and should be placed inconspicuously and within reach of each.

If jelly or pickles are placed on the table, a dish of jelly at one end and at one side of the table may balance a dish of pickles at the other end and on the other side of the table. If spoons or forks are placed for serving these, they should be placed straight and parallel with the silver at the sides or ends of the table, not on the bias.

A good general rule is not to cross any of the extra silver to be used for serving and never to place it on a bias line. If, for example, a small butter-spreader is used, it should be placed on the butter-plate parallel to all the other silver, or placed next to the other knives. The reason for straightness is good design.

As far as possible, silver for service should be arranged on the main table or on a side table before the meal begins. This silver may be placed on the right and left of the cover of the server and in the same way and line as the remainder of the silver at that cover.

If cups and saucers are put on the table before the meal, they should be arranged in such a way as to facilitate the pouring of the beverage and the passing of the cups. The handles of the cups should all be in line and in a position for the server to take hold of them most conveniently. Place should be left for the pot and for cream and sugar servers, and these should be placed in such a way as to facilitate service. The handle of the pot should be toward the hand of the server.

After the table is set, the chairs may be arranged. They should be in straight rows and sufficiently far from the table to require but slight moving when the persons are seated.

Just before the meal, the glasses should be filled with cold water, the butter may be placed on the plates, and the bread may be cut.