Set each place around the plate: put the fork to the left, the knife to the right with its blade facing the plate, and the spoon to the right of the knife. Place the glass at the tip of the knife, and the napkin beside the fork or on the plate. If there is more than one fork or knife, put the one to be used first on the outside. The idea is to let each person find what they need without searching.
A table setting starts with one person’s place setting; the whole table is arranged by repeating it. Place the plate directly in front of the person, slightly in from the edge of the table and centered with the chair. Arrange everything else around the plate. This is more a matter of practical use than etiquette: most people hold the knife in the right hand and the fork in the left, and the person sitting down should find what they need without searching. When the same arrangement is repeated at every place, the table also looks neat and anything missing is easy to spot.
Place the fork to the left of the plate with its tines facing up. Place the knife to the right of the plate with its blade facing the plate; a knife with its blade facing outward sits close to the hand of the person beside you. Put the soup spoon to the right of the knife. Align the lower ends of the fork, knife, and spoon with the edge of the table. Place a dessert spoon or dessert fork horizontally above the plate; point the spoon handle to the right and the fork handle to the left. When dessert is served, each utensil is picked up from its own side.
If you set out more than one fork and knife for multiple courses, arrange them from the outside in. Put the utensil for the first course on the outside and the main-course utensil closest to the plate; diners take the outermost utensil for each course, so there is no confusion. If soup is served first, put the soup spoon outside the knife, on the far right. If you set out a separate knife and fork for fish, arrange those in the order they will be used, too. At home, you usually do not need this many utensils; leave off any fork that will not be used, because a crowded place setting does not make things easier.
Place the glass at the tip of the knife, at the upper-right corner of the plate; the right hand can find it where it sets down the knife. If you are also setting out a glass of ayran (a yogurt drink) or fruit juice beside the water glass, put both glasses side by side, with the water glass closer to the plate. Fold the napkin to the left of the fork or in the center of the plate; fold it so it opens easily when picked up for the lap. If there is a small bread plate, place it above the fork in the upper-left corner. Put the salt and spice containers, like shared serving dishes, between the two people so they can both reach them.
Prepare the table itself, too. The tablecloth or placemats should lie flat under the plates; a glass can tip over on a wrinkled tablecloth. Do not put a hot pot or pan directly on the table; place a trivet or wooden board underneath it. After setting the table, sit down once and check it: if elbows bump when chairs are pulled out, make a little more room. The table is ready when the same arrangement is repeated from left to right at every place. Notice any missing fork during this final check, not after the meal begins, and add it before guests sit down.