It is not enough to prepare the dishes tasty, they also need to be presented nicely. Here are some tips, which any hostess can use.
First you eat with your eyes, that is why the right table setting is so important. The dishes themselves will look more appetizing and will become a real decoration of the table, if we serve them in properly selected dishes.
Sandwiches are best placed on flat platters or trays, lined with napkins. We put them in rows, each kind in a different row.
Serve salads and salads in glass, colorless salad bowls or bowls.
The ones made of finely chopped vegetables with lots of mayonnaise or yoghurt sauce (e.g.. a popular vegetable) it is better to serve in porcelain salad bowls.
Place the smoked fish on small glass or porcelain dishes. Before spreading the fish, you need to thoroughly clean the skin and bones and divide it into small portions. Serve salmon or smoked mackerel a la salmon, cut into thin slices. Place the slices like this, that one overlaps the other or roll it into cones. We serve canned fish in bowls. Remember about the fork to put on the plate.
Meat and jelly fish should not be served in a dish, in which they were prepared. We take them out on a platter, possibly we cut, and decorate.
Cold cuts and meats look nice on round or oblong dishes.
The cheeses look the most effective when placed on a wooden board. We serve hard cheeses in large pieces, brie and processed cheeses out of packaging. We also put a knife or a knife and a cheese spatula on the board.
Minor starters, e.g.. Plums in vinegar, we serve them in small bowls or arranged on glass ones, round platters, divided into "sectors".
Mayonnaise, ketchup or horseradish look ugly in company jars. We serve them in sauceboats or small bowls.
Place the bread on wooden trays or in special baskets. And one, and the second one should be lined with a linen napkin first.