How to Set a Table for a 3-Course Dinner

A three-course meal on board a super yacht would be classified as a casual dinner, consisting of an entree’, main meal and dessert. It would often be reserved for just the family or primary charterers onboard.

As a superyacht stewardess is just a part of the job, right? Well, yes and no. It is in the steward/ess job description, but what makes a dining experience just that little bit extra is all the effort you go to. Please let me explain further.

For an informal three-course dinner, you will need to consider the following to create a truly magnificent dining experience:

Table linen.

In this instance, as it is an informal dinner, I would recommend using the evening placemats and serviettes. Depending on the menu, choose colours that will complement the food. If the yacht doesn’t have evening placemats, or you are just purchasing new table linen, then look for delicate fabrics such as fine linen in gold, silver, black and intricate lace weaves for that luxurious feel. If you need a little inspiration on opulence, have a quick look at the CHRISTOFLE website.

The table centrepiece.

The centrepiece or table decorations again would be kept to a minimum. Consider a less is more approach. Use elegant hues such as creams, whites, and gold to bounce the soft candlelight around the room.

Cutlery.

Next to go onto the table is your freshly polished cutlery. As previously mentioned, this will consist of entrée, main and dessert cutlery. Forks on the left and knives on the right, the main cutlery is laid down closest to the plate, and then entrée will sit next to the mains on the outer side. Should soup be on the menu, then the spoon will be placed on the right side of the main fork. The placement of the dessert cutlery has been debated over and over, but as a traditionalist, I would lay the dessert cutlery in two ways. The first would be to like to lay the cutlery directly above the main plate with the spoon below the fork, with the spoon handle facing to the right and the fork to the left, which the service staff will pull down once the mains have been cleared.

Or I would leave it off the table together until the main has been completely cleared, then I would lay the appropriate cutlery just before the service of the dessert. It really depended on how many guests were eating and how formal the guests liked to be served.

Glasses.

Lastly,  consider the crystal wear. Do your guests drink wine? What wine will compliment the food. Because it is a three-course dinner, consider just placing a water glass and a wine glass on the table. I know this may upset some people, but nowadays, our guests know what they like, and indeed, the chef knows what wine will compliment the food. Of course, it is not a big deal if you would like to set the table with a water glass, a white wine glass and a red wine glass. But for an elegant dining experience, I would lay the table with minimal glass wear.

Finally, as a superyacht chief stewardess, you would always consider cultural diversity and differentiating service customs when you are briefing your junior crew onboard.

Summary |Superyacht Stewardess Tips

How to Set a Table for a 3-Course Dinner

• Table Linen
• Table decorations
• Place mats and napkins
• Cutlery: (soup) Entrée, main, and dessert
• Glasses: Water and wine

Soupspoon only if required. Accompanying condiments, salt and pepper, and extra wine glasses to be kept on the waiter’s station to be served if and when needed.