Thanksgiving part II: Setting the Table

It’s been pointed out that I have an unusually large amount of china patterns for someone so young and attractive. It’s a valid point: I have four sets of “Good” China (Franciscan “Starburst”, Salem “North Star”, Metlox “California Contempo” and Metlox “Navajo”)

So I know the big question you are all dying to ask: What pattern of china am I using this year? Well, in honor of a holiday that was first celebrated by our repressed, unpleasant, judgmental, puritanical and overly religious forefathers and the not-knowing-what-they-were-getting-themselves-into Indians, I chose the Navajo.

I also have a set of Sterling that was deemed too ugly to pass down by someone on eBay. Its call “First Frost” by Oneida, and I think it’s a nice little pattern. It’s a tad Katie Douglas, but so am I.

But a well-appointed table is more than just lovely china and appropriate silver. There is also the linens to consider. In anticipation of the event, I have had the leaves on the table for weeks now, and have been absolutely frantic in trying to find a suitable tablecloth. I will have none of this dreary “hotel linen” that the stores are trying to palm off on people - I want something that will enhance the natural beauty of the china. After much soul-searching and wine-gulping, I finally settled on a nice woven number from one of Our Better Stores.

But we’re not finished yet. There is still the question of glassware: I wouldn’t go as far as to say that the people I associate with are lushes, but I find that delicate wineglasses just don’t go well with my “set”. So I just settle for the nice wineglasses that are made by Libby that you can get at the neighborhood Rite-Aid. They have a nice thick stem on them and have even been known to bounce when dropped.

Water glasses are some fun little tumblers that were shower presents my mom got in 1952. They add tradition, and a gay little touch of color to the table.

But how, you are undoubtedly asking, how am I going to set the places?

I prefer a simple setting of dinner plate, bread & butter plate, and folded napkin arrangement, with the water and wine glasses at the one and two o’clock settings, respectively. Dinner knife, dinner fork and tablespoon to the left of the plate on the folded napkin, and butter knife perched delicately on the b&b plate. None of this napkin-stuffed-in-the-wineglass affair on MY table - We leave that for the Caesar’s Palace in the Catskills.

Here is the final result:


So now we have a table that is nicely populated, but not too cluttered. If one were really going “top dog”, one would have different wine glasses for both red and white, but we’re not standing on formality this year. As a wise woman once observed, “Never Mix, Never Worry”.

And here we have the entire table, set for a “practice run” which explains the lack of centerpiece:


Note that all serving pieces (besides condiments and gravy) are placed on the sideboard, to keep the table uncluttered and all food at the hostess’ elbow. If you are lacking a gracious sideboard such as mine, you can always “fake it” with a dainty teacart. If you don’t know what a tea cart is, see the “International Coffee Bar” below.

Coffee and Dessert? That will be served after the dinner plates are cleared, and the guests are settled in the living room. (I’m known for my famous “International Coffee Bars” which feature a variety of liqueurs to mix with your coffee.) Therefore, you will see no coffee cups or saucers on the dining table. Mine is a gracious home, not some banquet hall in the Midwest.

Here is a sample "International Coffee Bar", utilizing a teacart:






Tomorrow, we shall take on the question of the Centerpiece!