top of page

The rules of etiquette for setting the table




The wine glasses are placed on the right, in order of decreasing size;



The plates:


If you want to have presentation plates, pay attention to the space remaining between each guest, the ideal being to keep 50 cm. Never place more than two plates on the presentation plate. The latter is removed from the cheese. The plate, whatever its size, is placed about 2 cm from the edge of the table.


The cutlery:

- The fork is placed to the left of the plate.

- The knife is placed on the right, blade towards the plate.
- Place the cutlery in the order of use, starting from the outside. Never put more than three place settings on each side of the plate.
- You don't eat your dessert with a spoon but with a dessert fork, unless it's a coulis or a cream. An ice cream or compote can be eaten with a fork! A floating island begins with a fork and ends with a spoon.
- We do not put a knife holder (the tablecloth is supposed to go to the washing machine afterwards) unless the guests are staying for two meals, for example.


The glasses:

We never have less than two glasses. The water glass is placed in front of the plate and the wine glass slightly to the right. The white wine glass comes to the right of the red wine glass. If there is a champagne flute, it is placed to the left of the water glass, a little behind. Very pretty glasses can make all the decoration of the table. But be careful not to use colored glasses for wine. Wine connoisseurs, in fact, enjoy observing the color of the wine before tasting it.


Bread, salt and pepper, cheese, drinks

- The bread – cut into pieces of about 4 cm – is placed in a metal or basketry basket. You put your piece of bread to the left of your plate.
- If the table is large, place a salt and pepper shaker at each end.
- There is always a water carafe on the table. The wine arises in front of the master of the house because it is he who serves it. If the wine was poured into a decanter, the bottle is left in sight not far from the table so that the guests can know what they are drinking.
- The cheeses are presented in odd numbers. They are opened to facilitate service, except in general for cooked cheeses.


The little details show the care you put into preparing and serving a meal. Here's how to put together a flawless table.





Always put a tablecloth when you have dinner: it's more welcoming and so much more elegant. The tablecloth must cover the entire table and fall at least 10 cm (4 in.) on all sides.

Nope                                                                                                                                                         Do not put two tablecloths end to end if the ones you have are not big enough. Put three: one in the center and one at each end, if possible of the same color; failing this, the layers at both ends must be rematched.

                                                                                                                                                              Do not use a tablecloth that is too big: it will disturb your guests and could cause damage.

Do not leave creases in the tablecloth. Make them disappear with the iron before spreading it on the table.




Take the opportunity to bring out your most beautiful porcelain: you so rarely have the opportunity to use it!

Arrange large plates about 2 cm (1⁄2 in.) from the edge of the table.

Place the bread plate to the left of the large plate, a little above.

Nope                                                                                                                                                         Do not put the soup plate directly on the table; always place it on a large plate.

Do not place empty plates on the table at the start of the meal – with the exception of bread and main course plates; you will bring them when the time is right.


Table utensils


Yes                                                                                                                                                          Put on the table as many cutlery as there are courses on the menu. Etiquette dictates that table utensils should be used from the outside in; arrange them in that order.

Place the butter knife at an angle in the bread plate.



Yes                                                                                                                                                          Please note: red and white wines are served in different glasses. For red wines, use a tall, bellied balloon glass; for white wines, an elongated tulip glass.


Do not serve different wines in the same glass. If you really want to do it right, put on as many glasses as there are wine services.




Put a personal touch on it. Candles create a warm atmosphere and decorate the table. The lanterns replace candles well: they light up without obstructing the view of the guests.

Use colored napkins: they are decorative. Fold them in an original way

Table service


This is generally done: the host serves the wines, the hostess serves the dishes. The women are served first, from the oldest to the youngest, then the men are served in the same order.



Wednesday, April 6, 2022 ​​​​

  • Open Day

  • Date: April 6, 2022

  • Hours: 10:00 - 17:00

  • Theme: ethics and professionalism in the hotel environment.

  • Place:  CFPF SORAWELL located in Essos near the ENEO agency

  • Telephone: (237) 673 754 798 / 694 389 562


January 11 - March 3, 2022

  • Price: 50,000 FCFA  

  • Date: Tuesdays and Thursdays

  • Hours: 3 p.m. - 6 p.m.

  • Focus: Pastry



March 14 - April 25, 2022 ​​​

  • Rotation: Monday March 14 

  • Easter holidays:   Friday 08 April (evening) to Monday 18 April  2022. 

  • Theoretical evaluation: Tuesday 19 to Friday 22 April  2022. 

  • Practical end-of-module assessment: Thursday 21 to  Monday April 25, 2022. 

  • Deadline for submitting theoretical notes and  practices : Monday, April 25, 2022.


Je m’appelle Edwige Aimée, apprenante au CFPF Sorawell de 2002 à 2005. J’ai beaucoup apprécié mes années de formation, particulièrement l’ambiance de famille et la façon dont nous étions formées. Je me souviens que je recevais toujours des encouragements lorsque j’étais découragée, les monitrices étaient vraiment gentilles.

J’ai reçu à Sorawell la formation professionnelle mais aussi humaine et spirituelle. Cela m’a été d’un très grand apport dans ma vie professionnelle. J’ai connu Dieu à Sorawell et j’ai aussi appris à avoir confiance en moi. Je garde de très bons souvenirs de Sorawell.

bottom of page