WOW! I thought that these were fake but I tried it myself and got my social security stolen and my bank account drained!

PhD. Pssh! I became so good at it that they added another letter. PPhD.

😂💞

@@annabelgrace1267 i dont get it😭😂

I didn't realized there was someone else in the world with a PhD in washing dishes! It's a pleasure to meet a colleague!

My kind of girl.

May I suggest Vivaldi's spring ? You will feel so expensive.

Really !

First thing I noticed on this video was the wrinkled tablecloth

@@ER-lj3de Yes, the wrinkled tablecloth was the first thing I noticed too.

Lesson number one when working in a private household- do whatever the principal wants. That's what they pay you for....

The boss makes rules. You argue, you will lose.

Just curious, do servers have to carry all main courses one trip from kitchen to the table? I was at a cruise ship main dining room, a waiter carried 10+ plates with covers and walked fast than a regular guest.

Former housekeeper here and something that drove me mad was people who ironed creases into the tablecloths/napkins. No. It looks like it came from a machine or fresh from the packaging. My other peeve was tags- on washcloths, on cushions, on anything.

Thank you 🙏🏻

Draw me like one of your french girls...

I guess different countries place cutlery differently.

I believe when they clear plates to bring some other stuff is Russian style etiquette, and when everything is brought at the same time is “old school” which is the French style. That’s why so many things on the table.

Thank you 🙏

sutherland9 I like chargers as well. They seem to be an American thing. And they look good for formal or more informal, whimsical table settings (check out Charlotte Moss or Alex Papachrostidis table setting videos from Quintessence- they make this look minimalist!!)

@@danielbillingsley74 i like them as well since without them, there is a big void of space when courses are removed...

I make a point of spilling red wine or the soup almost immediately, so that my guests feel that they can relax.

@@PaulHaigh072 I just shared your posting with my butler and we both had a jolly laugh.

The Scarlet Pimpernel It’s like porn for people with OCD.

Because someone else has to wash all those dishes! 😂

Lis

Place settings vary by country, as well as traditional or modern, formal or casual. What you are describing is an American table setting. I do not believe he specified which setting he was using, but I do know it much resembles British semi-formal. Full formal settings have a lot more silver cutlery at the place settings.

Thank you for watching 🙏🏻

Ruth Pearcey, the knives are never to the right ma’am, that would be ridiculous. No one uses knives from the blunt side as it would defeat the use of a knife. The tablecloths were already kindly put onto the large table by our host and I wouldn’t be so rude to complain they didn’t have one large one instead of smaller ones. Thank you for all your positive comments.

Thank you for letting me know about the knives. That makes sense. 😊

Ruth Pearcey - blade of the knives always faces towards the plate.

The creases show it's been ironed and starched, so it's fresh and crisp. A perfectly smooth tablecloth means it's been sitting on the table far too long, collecting dust.

Ruth Pearcey thank you for the knife tip. To the right.

Really good to hear sir! Hope you passed !

Not Harrold, but as far as I know (and I'm no expert) the smaller set of cutlery is for your starter course, and the larger set is for cutlery.

OK, basically the smaller fork is going to be the salad fork the larger one is going to be for the main entrée and additionally depending on how elaborate the setting is there can be other forks and knives and spoons as well, for example, there is often times a fish for work there can also be a cocktail spoon and there is also dessert silverware so there could be a cake for Karina stands, I hope this helps, if you have any other questions feel free to ask and I’ll try to explain as best as I can

If you've gotten ahold of some 'Victorian' silver there could be any number of odd utensils- the up and coming middle class liked to put on airs and be a bit too pretentious, hence a ridiculous amount of fiddly cutlery!

@@Chahlie naaa...the right tool for the job...goes without saying. use a soup spoon instead of dessert spoon to avoid the liquid running over the edge and down your front. nothing to do with putting on airs. if you had a masala daba with large spoons ..you'd get the idea in no time. This is why they make 'honey' spoons in plastic, garlic presses and other gadgets to make things easier...

For entertaining, I wash & polish everything and then set table. Then wash and pack and put away everything. I miss entertaining!

A very formal table always deserves a not creased tablecloth. But if the table is a very polished expensive one one could set the table with no linen tablecloth. It's a detail...but details speak volume.

I eat off of paper plates.

@@sirennoir258 okay, you beat me

@@sirennoir258 How sad for you

because it's a tutorial, not a real dinner.

They are there on purpose. Learn about dining.

​@@petrzamostny3096 He is trying to learn that is why he asked 🤷🏾‍♀️

There would be hired help to serve, remove and replace dishes, glassware and utensils with each course. An indulgence from the host for the guests in these times.

Absolutely ma’am

Right! I'd skip the water glass :D

yub's joke

I agree, the glasses I thought looked spotty ?

tut TUT .. simply droll lovey, if I do say! "And she stepped on the ball" hehe haha

B Perry ONE crease down the center is considered proper.

The creases show it's been ironed and starched, so it's fresh and crisp. A perfectly smooth tablecloth means it's been sitting on the table far too long, collecting dust. You're probably used to polyester/cotton blend tablecloths that get sent to the dry cleaners in today's restaurants.

...with a Freshly pressed fine linen tablecloth that might be older than you, and more valuable.

and more hygienic.

Wendy Denney kzfaq.info/get/bejne/pLdoks2Dy9yxmoU.html - thats here :)

@@JackW42 but he didn't cook it n serve it

@@musicunderground6324 because he's the butler, not the cook or housekeeper. ;-)

Slipper globes that do not fit breakages HMTQs priceless giblets. "Oh borderline! You've shallow be makes redundancy!" Archive my statement was auto 🚘 corrected and it way nor my fault. Loom, I'm tired of correcting my Antonio correct! Try to guess my original statement and Loom, boats imdb not doing it anymore.😠

@@moirapettifr7127 AHahhahaha

looks like the dog dragged it into his basket and had a nice sleep on it.

what is title of this music . please?

I guess he is showing the basis of placement... the materials have come from the catering department of the castle I'd say and are thus used for all kinds of events. I mean look at the salt and peppers; should be china or silver.

There is no standard width for a chair that would just depend on the type of table and chairs that you have there’s all different styles and sizes obviously, there is no specific rules about the distance between each setting but you just want to make sure that everything is nice and symmetrical all throughout the table and that people will have enough room to sit down comfortably, also take into account the space for the butter dish and all of that, I would say it’s always better to give a little bit more distance than not enough because you don’t want people bumping each other usually add a standard round table for a banquet or something if you know what I’m talking about, it usually seats eight up to 10 people that’s usually what is most common at one of those typical round tables it will usually be eight people or 10 people no more than that

what is his title?

They would just be pushed in until people were getting seated, and ideally men should help ladies by pulling the chairs out at least as much as possible

Yes, of curse.

I think the plate was set there first for place holder.

Spot on!

The waiter will put it on your Lap before the first course is serve.

I agree. It seems the water glass should be the shorter one, and the white wine is the taller one.

You can drink water whenever you want, I guess, and in larger quantities than the wines, so both size and position make sense.

The King's Daughter yep exactly, the water is available all throughout the dinner and that’s why water goblets are usually pretty big it’s going to be the biggest most rounded glass on the table

I was taught the water glass is the one with the shorter stem and it goes directly at the tip of your main course (entree) knife because it's the glass that will stay with you throughout the course of the formal meal. The butler would remove each glass as the dinner progresses, unless you request a refill. (Which would raise a few eyebrows)

E Johnson The glasses should not be removed until the end of the event, mainly the water gobbet glass. But you can remove the red and white wine glass after the main entree has been served if they didn’t want any wine. Now as to looking back in this video the red wine glass should be the left big or tallest glass, then the white wine glass should be the medium shorter glass, then the water glass is right above the knife. The only time you would move the water glass is if the cater or the event planner or in this case the butler decided to on the event plan

How do you think we manage to get through British food?

I’ve no idea why this man puts his dessert fork and spoon in the nursery position, the butler at highclere is quite correct. As for the glasses, the main point is to have them in order so you don’t reach over one to get to your first, and they are removed as you go along. Personally my water glass is always on the right.