Setting the Thanksgiving Table

Setting up the Thanksgiving table takes more planning then we can fathom. It all starts with making sure that you have enough space, chairs and utensils including plates, spoons, forks and knives for all your guests. Take out all your fancy dining equipment including napkins, glasses, silverware and dinnerware and wash and cleanse them thoroughly. You may also use plastic dining set that is much more inexpensive and comes in all beautiful designs. Arrange the tableware at each seating area in the correct order.

The plate for the guest is in the center, knives and spoons to his right, forks and napkins to the left of the guest, water and drinks to the right and other small plates for the solids such as bread plate to the left of the guest. Serve soups and chowder in a soup bowl placed on top of each plate. If the table on which guests are seated is not large enough to accommodate all the dishes and turkey, then place a folding table next to it, where you can place the side dishes, once all the guests have helped themselves to some of it. You can get them from there for the second and third helpings.

You can also put water and ice on this table. While serving the food, make sure that everyone is already seated at the table. First serve the side dishes. Make space for the turkey and then bring it out as the last dish and highlight of the feast. If it is too heavy, ask someone to help you carry it. Carve the turkey using tips given in out article 'Tips for Carving Turkey' in our section 'Turkey Preparation'. After the feast, store the leftovers properly and you can use them safely for up to 5 days. Wrap them with plastic wrap or aluminum foil and keep them in the fridge. To store a stuffed turkey, take out all the stuffing from the turkey and store the turkey and stuffing separately.