Etiquette Today: Thanksgiving Table Setting
We're coming to you a day early to help make your holiday preparations easier. Use the following guides to help you plan your Thanksgiving Day table!
Thanksgiving Table Setting
Happy almost Turkey Day! We’re coming to you on Wednesday this week in hopes that we catch you in time to make setting your Thanksgiving Day table a breeze. Here, we’ll cover the essential elements so that you can customize the setting to your own meal and style. Remember, any setting is appropriate if it goes with the formality of your Thanksgiving Day celebrations.
Linens
If you’ll be using table linens, this can be an easy step in the table-setting process to do the day before Thanksgiving.
SILENCER - A silencer is a cloth that is placed directly on the table and under the tablecloth to help protect the table and dull the noise of items being picked up and put down. If you don’t have one, a clean, ironed fleece blanket is a great substitute.
TABLECLOTH - Whether you choose something decorative or plain, your tablecloth should be ironed, and it should fit your table. If it’s too small, it’s best to run with a different style of setting. If it’s too big, you can do some creative folding in the center to help shorten the ends. Just make sure the fold doesn’t end up under someone’s plate. Some tablecloths are cherished items. If so, it’s best to keep them pristine by selecting something else; it’s too much to ask your guests not to spill on a tablecloth. Accidents can and likely will happen.
RUNNER - A runner is a narrow piece of cloth that is placed in the middle and runs lengthwise down the table. It’s a decorative element that you can use if you wish. People typically either use a runner or a tablecloth, but you could do some layering and use both if you want. The runner should be ironed.
NAPKINS - Cloth napkins are always ironed and either folded into a rectangle or a triangle. For formal table settings, place the napkin to the left of the forks, not under them. You might choose to use napkin rings, in which case many people choose to place the napkin in its ring in the center of the setting. This is more typical when using a charger or placing plates.
Utensils
All utensils are set in the order of the courses to be served. It’s not uncommon at Thanksgiving to have a very formal table set with only one course’s worth of utensils or two if you choose to set out your dessert utensils. If set, you may use both or just the implement needed. The fork handle points to the left, and the spoon handle points to the right. If using both, they are stacked, traditionally and most formally, with the spoon on top; however, we see the fork on top nowadays, too.
FORKS - Set to the left of the plate (with the exception of the oyster fork which is set to the right of the spoons if used.) If salad is served after the entree, you’ll have your salad fork closest to the plate.
KNIVES - Set to the right of the plate with the blade facing in, toward the plate. If salad is served after the entree, you’ll have your salad knife closest to the plate.
SPOONS - The large soup spoon is set to the right of the knives. (See intro for dessert spoon setting options.) If teaspoons are brought out with cups and saucers when tea or coffee is served after the meal or with dessert.
SPECIAL UTENSIL - Escargot tongs for holding snail shells, lobster, and crab crackers, and picks are used for specific foods and can be set or brought out for each course. If set, place these items logically based on how they are used. Since escargot tongs would be held in the left hand, place them to the left of the forks. Crackers and picks might be placed at the top of the setting. If it’s crowded up there because of dessert utensils, they should be placed to the right of the knives and spoons.
Plates
Here, we’ll cover three dishes typical of the Thanksgiving Day meal.
ENTREE PLATE - If you’re not using a charger, you might choose to set your entree plate. This can be done whether you’re having a family-style or buffet service. If plated and served service will be used, then the plates are in the kitchen until the course is ready to be served.
BREAD PLATE (W/BUTTER KNIFE) - The small bread plate is placed above the forks and the napkin on the left side of the setting. It should be roughly even in line with the glasses. But it’s okay to adjust a bit to fit your table.
CHARGER - The charger is an option, not a must. It holds the center of the place setting until the main course is served, acting like a tray for salad plates, first course plates, and soup bowls. It is removed before the main course is served.
Glasses
Glasses are placed on the upper right of the setting at about a 45-degree angle off the tip of the knives. The water glass is set first and acts like an anchor, remaining for the entire meal. If you’re serving wine with the meal, the wine glass goes slightly to the right of the water glass. If you have multiple glasses, they can be grouped around or cascade down and to the right from the water glass, with the first-course glass being closest in reach and the final course glass being nearest the water glass.
Other Elements
Here are some other elements you’ll likely want to place on your table.
CENTERPIECE - There are endless centerpiece options, and whether yours is turkey-themed, full of flowers, or an arrangement of items, it’s a fun way to express your style and set the mood for the table. Pinterest has endless ideas for what to do for your centerpiece this holiday season!
CANDLES - Whether tall tapers or short votives, lighting candles for the meal, even if it’s midday, is a great way to elevate the experience and set the ambiance for a fabulous meal.
SALT & PEPPER - Usually, it’s good to have salt and pepper for every two or three guests seated at the table. This way, no one has to wait long for these commonly added seasonings.
BUTTER DISH & KNIFE - Two for every four guests is a good ratio. The butter knife should be small enough that it can be easily passed with the butter plate or dish.
Table Setting Guides
Use these guides to help you set your table based on the courses you’ll be serving and the formality and style of your gathering.
FORMAL FOUR-COURSE
FORMAL THREE-COURSE
INFORMAL
CASUAL
How is your Thanksgiving day table shaping up this year? We’d love to hear about it! Post your thoughts in the comments below; they are open to everyone this week!
With your support, the Emily Post Institute can continue providing advice for years to come. Please join our Community Membership today!
SIGNED COPIES OF OUR LATEST BOOK AND TRIVIA GAME are available from our local partner, Bridgeside Books, who can also secure copies of our other titles. Check out the Emily Post Collection there; there are so many options for great gifts!
SHARE IT FAR AND WIDE! Please share this article or any of our Substack posts. Your support in spreading the word is a big help to our team, and we appreciate your taking the time to do so.
Thanks for checking out our article today! We hope you’re gearing up for a great Thanksgiving holiday this year. We’d love to see your celebration, if you post pics tag us so we can share in the fun! If you haven’t heard this week’s podcast, you can listen here. Keep an eye out for the Saturday Sip with its Emily Post recipe; that’s up next!
Until then,
Lizzie and Dan
A Great Gift or Benefit!
Are you looking for a great employee benefit or member gift? Look no further than a paid subscription to this publication. Group subscriptions are 20% off and come with $50 to spend on our digital downloads for each person you sign up. Sign your group up today!
Growing up, it was often on me and my brother to set the table. I’ve now learned that that the foam pad we used between the table and the tablecloth is called a “silencer”. Thank you!