How to Create a Restaurant-Quality Table Setting at Home

Creating a restaurant-quality table at home is not about copying a white-tablecloth dining room piece by piece. It is about borrowing the logic restaurants use every day: clear place settings that guide guests effortlessly, a centerpiece that sets the mood without getting in the way, and details that feel intentional rather than fussy. As a tabletop stylist and pragmatic lifestyle curator, I care as much about how a table works as how it photographs. The joy is when those two goals line up.

Professional guides from culinary schools such as Escoffier, home and lifestyle editors at Real Simple and Martha Stewart, and extension programs like Oregon State University Extension and 4‑H all echo the same core idea: a good table setting makes dining easier and more enjoyable for everyone. Let’s translate that restaurant discipline into a home ritual you will actually use.

Start With The Kind Of Dining Experience You Want

Before you reach for a single plate, decide what kind of “restaurant” you are running tonight. Is it a relaxed bistro-style supper, a cozy wine-and-pasta evening, or a multi-course celebration that nods to fine dining?

Editors at Real Simple and instructors at Escoffier point out that table settings signal formality long before the food arrives. A basic setting tells guests to relax and reach for what they need without overthinking etiquette. A casual restaurant-style layout suggests a couple of courses and perhaps wine. A formal setup with chargers, multiple glasses, and layers of flatware announces a special occasion.

Once you choose your “service level,” all other decisions become much simpler.

Basic bistro-style setting

For everyday meals and unfussy gatherings, restaurant-level polish starts with a very simple map. Real Simple and Escoffier both describe the same core layout: the plate sits in the center of each place, the fork goes on the left, the knife on the right with its blade facing the plate, and a spoon to the right of the knife only if you are serving soup or a dish that truly needs it. A water glass sits slightly above the knife on the right side, and the napkin either rests to the left of the fork or directly on the plate.

This layout feels immediately familiar because it is the backbone of western dining. It reads like a neighborhood bistro: uncomplicated and welcoming. To elevate it, switch paper napkins for cotton or linen, and trade plastic tumblers for simple glassware. A bud vase with a single stem or a small sprig of greenery is enough to give the table a restaurant touch without adding clutter.

Casual restaurant setting for dinner with friends

A casual restaurant setting builds on the basic structure with a few more layers. Escoffier and Real Simple describe this as the default for many home dinner parties and relaxed restaurants. The dinner plate still anchors the setting, but a salad plate may sit on top, and if you are serving soup, a bowl can rest on that stack for the first course.

On the left, the salad fork sits farther out and the dinner fork closer to the plate. On the right, the dinner knife sits nearest the plate with its blade turned inward, and a soup spoon, if needed, sits to its right. A small bread plate with a butter knife sits above the forks on the upper left. Above the knife on the right, the water glass takes the primary position, with a wine glass slightly to its right and down.

Lifestyle editors consistently emphasize one practical rule: only set out utensils and glasses that match the courses you are actually serving. That is a very restaurant way to think. It keeps the table from feeling intimidating and makes clearing between courses easier.

The visual effect is fuller and more layered than the basic bistro arrangement, which instantly feels more “restaurant.” The tradeoff is more washing and slightly more table space per person, so this level shines when you have a bit of room and want guests to feel treated without going formal.

Formal multi-course setting

Formal settings, such as those described by Escoffier, TableclothsFactory, Real Simple, and Martha Stewart, are what most of us imagine when we think “restaurant-quality.” This is the domain of multi-course dinners and holidays.

A charger, or presentation plate, sits at each seat as the base. The soup bowl or starter plate arrives centered on the charger. Bread-and-butter plates sit at the upper left with a butter knife laid horizontally across them, blade turned inward. Forks line up on the left, usually from the outside in as salad fork, then dinner fork, and sometimes a fish fork if the menu calls for it. On the right, the soup spoon and any specialty spoons sit farthest out, then the fish or salad knife if used, then the dinner knife closest to the plate with blades facing inward.

Above the knives and slightly to the right sits the water glass. White and red wine glasses form a small cluster to its right, with water closest because it is used most frequently. A dessert spoon, and sometimes a dessert fork, rest horizontally above the charger, handles pointing left and right so they can be pulled down when dessert is served.

Formal guides stress that even a lavish setting should be streamlined. Martha Stewart’s team, echoing the advice of etiquette experts, recommends placing only the utensils that will realistically be needed. Professional kitchens follow the same principle: anything unnecessary introduces confusion and visual noise.

The obvious advantage of this formal map is psychological. It tells guests this evening is special. The downside is that it takes more time, more pieces, and more storage. The trick is to reserve this layout for nights when you truly want to lean into ceremony.

Build A Restaurant-Worthy Foundation With Linens And Layout

Restaurants rarely set a bare, unconsidered table. Even the most industrial dining rooms are deliberate about the foundation under their plates. Home tables deserve that same level of thought.

French table-setting guides, such as those from Rians, recommend starting with a high-quality linen or cotton tablecloth and allowing it to drape evenly with a drop of roughly 8 to 16 inches over the sides. That length feels generous without overpowering the table. Real Simple and formal-table resources like TableclothsFactory echo the idea that a crisp white or neutral cloth is the classic base for a formal setting, while a runner on bare wood gives a more contemporary or rustic restaurant feel.

Event specialists at American Tent point out another vital detail: the cloth or runner should match the table’s shape for a polished look. Round tables look best with round or evenly draped linens; rectangular tables benefit from runners that clearly follow their lines.

Choosing between a full tablecloth and individual placemats comes down to the atmosphere you want and your tolerance for maintenance. A cloth instantly softens the room, absorbs sound, and screams “special occasion,” but it also means ironing or steaming and more laundry. Placemats, especially textured ones in rattan or woven fibers, can nod to restaurant style with far less maintenance and are excellent if you have kids or frequent spills.

Napkins are where you feel the difference between “home” and “restaurant” most clearly. Cloth napkins, as suggested in formal guides and by TableclothsFactory, add both elegance and environmental benefits over disposables, but they do require washing and storage. Paper napkins with a thoughtful color or print can still look chic, especially for brunches or kid-heavy gatherings, as long as they coordinate with the rest of the table.

Whatever textiles you choose, follow the advice common in both professional entertaining articles and extension guides: press them. Wrinkle-free linens will elevate even the most modest dishes to restaurant status.

Compose Each Place Setting Like A Pro

Once the foundation is set, each place becomes a small design project. Extension publications used in 4‑H and programs like Oregon State University Extension use the term “cover” for the space allocated to each diner. Their guides typically recommend about 20 to 24 inches of width per person so elbows are comfortable and plates and flatware can line up in a straight line along the table edge. That generous spacing is exactly what makes restaurant tables feel unhurried.

Understand the cover

Think of each cover as your guest’s personal stage for the evening. The plate is the focal point, placed roughly an inch back from the table edge for comfort, as French guides recommend. Flatware and glassware radiate from that center.

The most important aspect is consistency. Extension materials emphasize that while measurements are helpful, matching the placement from setting to setting matters more than hitting a perfect number. Restaurant tables look calm because every fork, every plate, every glass shares the same relationship to the edge of the table.

Follow the order-of-use rule

Culinary schools like Escoffier and major etiquette guides all repeat one simple principle: place flatware in the order it will be used, moving from the outside in toward the plate. Forks go on the left, with the exception of an oyster fork that occasionally sits on the right with the spoons. Knives and spoons go on the right, knife blades always turning inward toward the plate for safety.

Real Simple and TableclothsFactory add a precision detail that instantly reads as restaurant: line up the bottoms of the utensils so the handles form a neat row and keep the vertical spacing roughly even, often around half an inch. That rhythm of repeating shapes is more important to the eye than the specific pattern on the silverware.

Dessert utensils may be laid horizontally above the plate, a habit noted by both Escoffier-style guides and French table-setting references. A dessert spoon usually sits with its handle pointing right, and a dessert fork, if present, points left. In many restaurants, these pieces are brought out later with the dessert course, which you can absolutely copy at home to keep the table less crowded.

Get glassware and bread plates right

Glass placement is one of the details guests may not consciously register, but they will feel when it is off. Real Simple, Escoffier, and French guides all agree that glasses belong above the knives on the right side.

For most home dinners, one water glass and one wine or specialty glass are plenty. Place the water glass directly above the dinner knife and the wine glass slightly to its right and down. Formal settings may add another wine glass and sometimes a champagne flute, often arranged in a small diagonal or triangle with the largest glass closest to the guest.

Bread plates live in a different zone. Both Real Simple and TableclothsFactory place the bread-and-butter plate above the forks on the left, roughly in the 10 to 11 o’clock position relative to the dinner plate. The butter knife rests horizontally across the plate, blade facing inward and handle pointing right. That little island keeps crumbs and butter neatly contained.

Chargers, placemats, and when to skip them

Chargers, frequently explained in detail by Real Simple and TableclothsFactory, are larger decorative plates that sit underneath other dishes and rarely hold food directly. In many formal restaurants they serve as a placeholder that defines each guest’s territory, even as plates change throughout the meal.

At home, chargers are optional. Pros include instant visual polish, a strong color or metallic accent, and a useful way to tie mismatched dinner plates together. They can also protect your table from heat and scratches. The cons are practical: chargers take storage space and need cleaning; heavy stacks can be awkward to access. Organizing specialists like those at DesignThusiasm recommend using helper shelves and thoughtful cabinet layouts so chargers remain reachable, instead of buried under piles of dishes.

If you like the visual structure of a charger but want a more casual feel, Real Simple notes that natural materials like raw wood or woven basket-weave pieces can function as chargers in relaxed settings. Alternatively, skip chargers altogether and rely on placemats or simply a strong tablecloth for your foundation. The table will still feel restaurant-worthy if the layout is consistent.

Design A Centerpiece That Works As Hard As It Looks

In most restaurants, the centerpiece is subtle: often a modest floral arrangement, a candle, or a small decorative object. At events, it can be more dramatic. A restaurant-quality home table should land somewhere between the two, eye-catching but never obstructive.

Better Homes & Gardens, Good Housekeeping, and Martha Stewart all frame the centerpiece as the focal point of the table. Nina Hendrick expands that concept to the entire “tablescape,” meaning the combination of center decor and place settings viewed as one landscape rather than scattered items. That is the approach I recommend at home as well.

Balance height, scale, and conversation

Editors and event planners agree on one nonnegotiable: guests must be able to see and talk across the table. Articles from Better Homes & Gardens and Good Housekeeping explicitly recommend keeping dinner-party centerpieces low. If you love dramatic height, professional event planners, including those at QC Event Planning, suggest a simple guideline. Tall centerpieces should be roughly 24 inches or higher so guests can see underneath, while short centerpieces should be around 12 inches or under so guests can see over them. Anything in the murky middle is most likely to block sightlines.

QC Event Planning also reminds designers to consider table shape. A single centerpiece works beautifully on a round table. Rectangular tables often benefit from several smaller arrangements or a garland-style centerpiece running down the center instead of one oversized piece in the middle.

House Beautiful suggests that if you do bring in tall elements, keep them slender or transparent so they read as vertical accents rather than walls. Think thin candlesticks, branches, or airy arrangements instead of solid blocks.

Choose flowers, greenery, or edible decor

You do not have to be a florist to make flowers work hard for you. Better Homes & Gardens and Good Housekeeping offer dozens of ideas that start with simple vessels like trays, baskets, bowls, and planter boxes rather than elaborate arrangements. Seasonal flowers, branches, and greenery can all become centerpieces with very little work.

Centerpiece articles from Martha Stewart highlight dried flowers and hydrangeas as practical year-round options that keep their structure and color without weekly replacements. Dried arrangements, especially when grouped in vases of varying heights, create layered texture similar to what you see in stylish restaurants.

American Tent and party brands like My Mind’s Eye champion the idea of edible decor for dual impact. A well-built charcuterie board, a platter of seasonal fruit, a dessert display, or even a citrus-filled bowl can act as both focal point and food. Good Housekeeping’s centerpiece ideas show how food-based displays, such as a charcuterie wreath or citrus topiary, invite guests to interact with the center of the table rather than treating it as a museum display.

There is a tradeoff, of course. Fresh florals and edible centerpieces require more maintenance and may not last beyond the evening. Dried florals and high-quality faux arrangements, which American Tent suggests for budget-conscious or outdoor events, offer longevity and resilience but can lack the subtle scent and freshness of the real thing. The choice depends on how often you entertain and how much prep you enjoy.

Use candlelight intentionally and safely

Candlelight is perhaps the fastest way to give a table restaurant-level warmth. Articles from My Mind’s Eye, Good Housekeeping, Martha Stewart, and Better Homes & Gardens all lean heavily on candles as a design tool.

The consensus is clear. Candlelight should enhance the atmosphere without interfering with food or safety. Unscented candles are recommended for meals so fragrance does not fight with dishes, a point Martha Stewart’s entertaining features underline. Tall tapers in slim holders, clusters of pillars at differing heights, and low votives along a garland all work beautifully.

Safety guidelines are non-negotiable. Centerpiece guidance from Martha Stewart and My Mind’s Eye stresses keeping foliage, flowers, and other flammable materials away from flames, monitoring real wax candles while they burn, and being especially careful when herbs or greenery can dry out near the heat. Battery-powered or LED candles are explicitly recommended for households with children, pets, or crowded tables, giving you the glow without the risk.

Work With Color, Theme, And Season Like A Restaurant Designer

If the place setting is your table’s grammar, color and theme are its personality. Design platforms such as Adobe Express and lifestyle brands like My Mind’s Eye, House Beautiful, and Nina Hendrick all advise starting with a simple, strong idea rather than collecting random pretty things.

Start with a single story

Your story might be a season, a holiday, a destination, or even a particular piece of dinnerware. Nina Hendrick describes how a single plate pattern or flower can set the entire color scheme for a tablescape. Adobe’s table-setting ideas suggest themes such as modern monochrome, rustic outdoor, or tropical brunch, then build all choices from that starting point. Party brand My Mind’s Eye often begins with the occasion itself, such as a birthday, and then defines a theme around the guest of honor.

At home, think of stories like “neighborhood bistro in autumn,” “citrus brunch,” or “wintry wine bar.” When you make each choice—linens, plates, flowers, candles—ask whether it supports that story.

Choose a color palette and repeat it

Color is where many home tables feel more random than restaurant-level. American Tent and My Mind’s Eye recommend a coordinated palette; House Beautiful and Adobe show how powerful it is when color decisions are intentional.

One approach is to start with neutrals—wood table, white or cream dishes, clear glassware—and then layer one or two accent colors in runners, napkins, flowers, or glassware. Jewel tones suggested by House Beautiful, such as deep blues and rich reds, can feel luxurious when balanced with grounding neutrals like black-and-white stripes or simple white plates. My Mind’s Eye notes that bright colors like bold reds and blues bring energy to casual celebrations, while pastels and metallics skew more elegant.

Good Housekeeping and Better Homes & Gardens also highlight the idea of echoing or intentionally contrasting your existing room colors. A cobalt vase against warm-toned walls will pop. A neutral room might benefit from a shot of citrus orange or sunny yellow in flowers and fruit.

Reflect the season without buying a new collection

Seasonal creativity is where editorial sources really shine. Better Homes & Gardens, Good Housekeeping, Adobe, and QC Event Planning all outline seasonal motifs that do not require a shopping spree.

Spring and Easter tables often feature tulips, daffodils, eggs, bunnies, and pastel linens. Summer lends itself to beachy colors, seashells, and citrus; tabletop articles describe lemons and bright florals in simple vessels for instant seasonal flair. Fall calls for warm oranges, reds, and yellows, with pumpkins, gourds, leaves, and sunflowers appearing in both centerpiece and side displays. Winter tables come alive with evergreens, pinecones, silver or gold metallics, and fruits like pomegranates and citrus to mirror holiday abundance.

The key is to keep your base pieces—plates, basic linens, glassware—largely seasonless, as Adobe and Nina Hendrick suggest, and rotate smaller accents such as napkins, centerpieces, and place cards for a new mood.

Make It Functional For Real Life, Not Just Photos

A restaurant-quality table that is miserable to eat at misses the point. Event guides from American Tent, Escoffier’s etiquette notes, and even candid posts from parents in decorating communities all agree: the table must work for the people using it.

Match the setup to what will actually happen

American Tent emphasizes aligning decor with planned activities. If you know your guests will be writing notes, playing games, or sharing platters, centerpieces need to be low-profile and not sprawl across every inch of the table. This echoes Escoffier’s rule of “only set items that may be used” and Real Simple’s reminder not to overcrowd with unnecessary tableware.

QC Event Planning’s advice about table shape is practical here too. A long rectangular table that will host platters and shared dishes needs narrower, linear decor than a round table where everything may be individually plated.

Plan for families, kids, and small spaces

A recurring theme in family discussions, such as the Facebook post reflected in the research notes, is the tension between wanting a pretty table and actually using the table several times a day. The kitchen table is often homework station, craft center, and family dinner hub.

The solution is not to give up on styling, but to keep it agile. Use a tray-based vignette—a cluster of candles, a small plant, perhaps a decorative bowl—so that when it is time to serve, you can lift the entire centerpiece and move it to a sideboard in one motion. Nina Hendrick’s distinction between a full tablescape and smaller vignettes on other surfaces can help; sometimes the dining table itself is not the place for your most elaborate display.

My Mind’s Eye raises additional safety and durability considerations for kid-centered events: sturdy tables, non-flammable or flame-retardant linens, a preference for flameless or LED candles over open flames, and the use of paper plates and cups to avoid breakage. American Tent similarly recommends durable, reusable pieces and kid-friendly materials when families are involved. These principles translate smoothly to everyday family dinners.

Borrow restaurant tricks for flow

Restaurant dining rooms operate like choreography: servers need clear paths; guests should not feel trapped; nothing valuable should be perched where it can be knocked over. Extension guides for table settings touch on similar ideas when they advise keeping flatware and dishes away from the table edge so they are not easily bumped.

At home, that means pushing chairs in when not occupied, keeping bulky decor away from the edges, and avoiding piles of extra plates on the table. Let a nearby buffet, console, or kitchen counter act as your “service station” for backup dishes and serving ware, a strategy echoed in both Nina Hendrick’s planning advice and Real Simple’s guidance on placing food away from the main dining surface when space is tight.

Prepare, Store, And Reuse Like A Pro

Restaurant-quality tables become easy when your tools are organized. That is where storage and prep habits matter as much as design ideas.

Build a small “entertaining capsule”

Nina Hendrick encourages hosts to invest in versatile basics that can be used across many themes: neutral dishes, classic glassware, simple candlesticks, and a few seasonal items. Adobe’s design guidance is similar, recommending a set of reusable, classic linens or runners that can support many different looks.

From a pragmatic standpoint, this “capsule collection” might include plain white or cream dinner plates, a set of stemmed glasses that work for water or wine, basic stainless or simple flatware, one neutral tablecloth, a runner, cloth napkins in one or two accent colors, and a few candle holders. Brands like American Tent also suggest opting for durable, reusable materials when possible to keep long-term costs down.

This collection does not have to be large. The more mix-and-match-friendly each piece is, the easier it becomes to conjure a new restaurant-inspired table without new purchases.

Organize tableware for stress-free setups

Design and organizing writers such as Lory Bernstein at DesignThusiasm are candid about how disorganized tableware can sabotage entertaining. In her account of overhauling a crowded dining-room storage system, she describes emptying one cabinet at a time, gathering like items together, and assigning clear homes to categories such as china sets, casual plates, stemware, outdoor dishes, napkin rings, and odd-shaped decor.

One of her biggest improvements was adding helper shelves inside lower cabinets to create more tiers, so stacks of heavy charger plates did not bury each other. She also consolidated all stemware in a drink-adjacent closet and grouped outdoor dishes together in pantry cabinets. Small items like napkin rings went into sideboard drawers in clear bags for quick visibility.

The pattern echoes professional advice from extension materials: keep like with like, make everything visible and reachable, and store items near where they are used. When chargers, napkins, and glassware are easy to grab, setting a restaurant-quality table becomes a pleasure, not a scramble.

Create a simple setup timeline

Event companies such as American Tent emphasize planning decor early, steaming tablecloths ahead of time, and assigning setup roles so decoration does not feel rushed. You can scale that logic down to home entertaining.

The day before, wash and press linens, check you have enough plates and glasses, and gather centerpieces in one spot. The morning of, lay the cloth or runner, place the centerpiece base, and set your covers. Candles and battery-operated lights can be positioned but not lit or turned on until just before guests arrive to preserve battery life and candle length, a tip American Tent specifically notes for outdoor and tented events.

This relaxed lead-up is exactly what lets restaurants and event teams maintain a calm front-of-house feeling. You deserve the same at home.

Putting It All Together: A Sample Three-Course “Restaurant Night” At Home

Imagine you are hosting a three-course dinner: soup or salad, a main course, and dessert. Real Simple and Escoffier both treat this as the classic framework for a formal but approachable meal.

Start with your foundation. Lay a freshly pressed neutral tablecloth with a drop of roughly 10 to 12 inches and center a runner down the table. Build a low centerpiece: perhaps a eucalyptus or evergreen garland from inspirations in Better Homes & Gardens, threaded with unscented votives or small lanterns as suggested by Good Housekeeping and Martha Stewart. Keep everything low enough that you can see across the table.

Next, define each cover. Place chargers if you are using them, then set a dinner plate or soup plate on top. Arrange forks on the left, salad fork outside, dinner fork inside. On the right, place the knife with blade in and a soup spoon if your first course requires it. Set a bread plate with butter knife at the upper left. Above the knife, place a water glass and a wine glass slightly to its right.

Napkins can go either to the left of the forks or centered on the plates. Formal guides from Real Simple and Martha Stewart also allow decorative folds or napkin rings; a simple pocket fold that can hold a menu card or sprig of herbs brings a restaurant-like touch without much effort.

As guests arrive, the table already communicates the rhythm of the evening. The soup or salad course appears in bowls placed on the plates or chargers. When that course is done, clear the bowls from the right side of each guest, as restaurants do, and replace them with the main-course plates brought from the kitchen. Wine glasses can be refreshed or replaced with a different style if you want to echo restaurant service, but it is equally acceptable to use the same glass throughout, as long as it remains clean.

Before dessert, remove bread plates, butter knives, any unused flatware, and extra glasses so the table breathes again. Pull down the dessert spoon and fork from above each place or bring them out with the dessert plates, following the habits described in Escoffier and Martha Stewart’s guides. By the time coffee or tea appears, the table looks as composed as it did at the start but lighter and more relaxed.

Throughout the evening, the rules you have borrowed from restaurants—order of use, consistent spacing, low centerpieces, unscented candlelight—quietly support the experience.

Common Questions About Restaurant-Quality Table Settings

Q: Do I need fine china and multiple wine glasses to create a restaurant-level table at home?

A: Not at all. Real Simple, House Beautiful, and Adobe’s styling guides all show beautiful tables built from simple white dishes, basic stemware, and a few standout accent pieces. What matters most is consistency in placement, a cohesive color story, and a centerpiece that fits the occasion. You can absolutely mix inherited china with everyday plates or use a single all-purpose wine glass for most dinners, as long as the overall layout feels intentional.

Q: How strictly do I need to follow formal etiquette rules?

A: Professional resources from Escoffier, 4‑H, and extension programs agree on certain safety and clarity basics: knife blades should face inward, forks belong on the left, and utensils are arranged in the order they will be used. Beyond that, home entertaining leaves room for flexibility. Martha Stewart’s formal guides encourage hosts to streamline place settings to match their menu, and Real Simple emphasizes comfort over rigid rule-following. Think of etiquette as a toolkit rather than a test; use the parts that help your guests relax.

Q: If I am short on time, what single change makes the biggest impact?

A: Across sources—from Real Simple and Escoffier to Better Homes & Gardens—the same three elements keep showing up as high-impact: pressed linens, a low unscented centerpiece, and properly placed basic flatware and glasses. Even with simple plates and casual food, those three touches instantly shift a meal into “restaurant at home” territory.

A beautifully set table is not a performance; it is a quiet promise to your guests that you have thought about their comfort and pleasure. When you blend restaurant logic with your own everyday rhythms—clear layouts, thoughtful centerpieces, and practical storage—you create a table that is not only elegant but also deeply livable. That is true tabletop style: elevated, approachable, and ready for real life.

References

1. https://www.sunflower.k-state.edu/4-h/pdf/Table%20Settings.pdf
2. https://www.escoffier.edu/blog/recipes/setting-the-perfect-table/
3. https://extension.oregonstate.edu/sites/extd8/files/documents/8426/tablesettingguidelinesrev2018rev.pdf
4. https://www.bhg.com/table-centerpiece-ideas-8349095
5. https://www.marthastewart.com/table-centerpiece-ideas-7196070
6. https://www.architecturaldigest.com/story/how-to-set-a-table-by-occasion
7. https://designthusiasm.com/dining-room-storage-tableware/
8. https://imfixintoblog.com/brunch-table-setting/
9. https://www.ninahendrick.com/how-to-create-a-tablescape/
10. https://www.rians.us/french-table-setting/