Towle flatware – is used in the same order in which they are to be used, from outside to inside, so that the last ones to be used are the ones closest to the plate. To the left of the dish the forks: the fish outside, the red meat next to the plate. The exception is the small seafood fork (three teeth), which is placed on the right side, next to the knives.
To the right of the dish are placed the spoon and the knives, first the fish and near the dish suitable for red meat, both with the leaf (edge) turned towards the side of the dish. Other towle flatware, such as the salad fork, is placed next to the plate at the time they are served. In a formal meal never more than three knives and three forks are put on the table.
The towle flatware for the dessert is arranged in the upper part of the plate, with the handle of the spoon to the right and the fork to the left, but at a protocolary dinner, only take to the table at the right time to serve the dessert. Using and placing silverware or service on the table is an art and like any art, this has a way of communicating.