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	Note the silver/tableware in this picture. All tableware should be evenly from the table side. A general rule of thumb is 0.5 inch to 1 inch from the edge of the table. Additionally, if you look at the service of the plate. If this was done as blue-plate, the main macaroni portion should have been facing the consumer. Always put the most important part of the meal to the front.
	Note the bread and butter knife across the jam. There likely should be a cover plate underneath the jelly. Each one of the cups should have a saucer underneath the tea/coffee cup.
	Note that the water glass is located at the tip of the knife. This is generally the optimum way to set the table.
	Note that the silverware is uneven against the edge of the table. Also, it is generally better not to place silverware upon the napkin. This means that the consumer must actually move the silverware before putting the napkin on the lap. Note, no waterglass. This generally should be available at the tip of the knife. Also, note that the dessert spoon is placed above the other silverware. This is a quick clue to the consumer that it is used for dessert.
	This table lacks a napkin. One should generally be available for the consumer. Note also, the waterglass at the tip of the knife and the juice knife.
	This is a poorly set table. First of all, the knife (only with few exceptions) should be on the right inside with the spoon on the outside. Also, the blade of the knife should be turned towards the plate. Note, the tea cup does not have a saucer. There should be one there. Minimally, what is the consumer going to do with the "uncool" tea bag. Do not put dessert on the table, particularly with it necessary to be unwrapped by the guests (i.e. foil on top).
	This table needs to be adjusted. Why is the salad on the right? Generally it is placed at the top of the fork; however, the bread and butter plate is there. One might want to consider adjusting the menu so all these plates aren't eating. The salad plate is occasionally placed on the right if it is eaten early on in hte meal.
	This set-up of soup, biscuits, bread, zucchini, and sour cream is done fairly well; however, a few points. How are they going to serve the sour cream on the soup? Each dish should have a serving utensil at the side. Note that the spoon in the zucchini should be to the side of the dish until service starts. The bread should not be stacked highly. It shouldn't be tippy. The biscuits are sitting on the table exposed to air and cooling. It might be necessary to have placed them in a basket within a napkin so it would keep it warmer. If the soup is going to be served by the host, all the soup bowls should be at the hosts places. In any case, soup should contain a soup spoon.
	This is fairly neatly set-up. The exception that one might do is place the napkin on the left side of the plate. Additionally, it would be well to have a water-glass at the tip of the knife and the cup and saucer a little lower to the right.
	Note that the silverware is not even with the table edge. Also, note that the cup is turned wrong. Most people would expect the cup to be to the outside so that one can just pick it up without turning it. Although this is a "fake" table setting in that the dinner was as intact foods which were also pureed. However, even at that, in reviewing it, the table looks very busy.

Updated: Sunday, March 30, 2008.