How-to guide
How to Set an Afternoon Tea Table
Place settings, where the teapot goes, and a printable checklist for the table.
An afternoon tea table is simpler than a dinner table: one small plate, one knife, one fork, and a cup and saucer.
Each place setting
- A tea plate (about 18–20 cm) in the centre of the setting.
- A napkin, folded, on the plate or to its left.
- A small knife to the right of the plate, blade facing inwards, for jam and cream.
- A cake fork to the left of the plate.
- The cup and saucer to the upper right, handle pointing right at about four o'clock, with the teaspoon on the saucer behind the cup.
The centre of the table
- The tiered stand: sandwiches at the bottom, scones in the middle, cakes on top.
- Jam and clotted cream in small bowls, each with its own spoon.
- Milk jug and sugar bowl, with sugar tongs if you use lumps.
Near the host
- The teapot on a trivet or tray, with a tea strainer and slop bowl for loose leaf.
- A hot-water jug to top up the pot.
Checklist
- Tablecloth or runner
- Tea plates, knives, cake forks, napkins
- Cups, saucers, teaspoons
- Cake stand
- Jam, clotted cream, butter and spoons
- Milk jug, sugar bowl, lemon slices
- Teapot, strainer, slop bowl, hot-water jug
