Two Forks: A large one (the dinner fork) for the main course and a small one for a salad or appetizer.  If the salad is to be served as the first course, the small fork goes to the left of the dinner fork; if the salad is served after the main course, then the smaller fork is place do the right of the dinner fork.

Dinner Plate: Sometimes there are no dinner plates on the informal table when diners sit down.  The plates are brought out by the server just as the food is ready, making sure food stays warm while everyone at the table is being served.

One Knife: The dinner knife is set immediately to the right of the plate, its cutting edge facing inward; it may be a steak knife if the main course is meat or chicken.  It can also be used, if necessary, with any first course.

Spoons: Spoons go to the right of the knife, with a soup spoon (used first) farthest to the right and a dessert spoon (used last) to its left.

Glasses: A water goblet and one wineglass (or two, if two wines are being served) are placed at the top right of the dinner plate.  If wine is not a part of the meal, the goblet can be used for either water or iced tea.

Napkin: A folded napkin is placed in the center of the place setting or to the left of the forks.

Other dishes and utensils are optional, depending on the menu of the style of service.

Salad plate: This is placed to the left of the forks.  If the salad is to be served with the meal, rather than before or after, it may be served directly on the dinner plate – but this is done only at meals where the main course will not come with pool of sauce or gravy.

Bread plate with butter knife: The bread plate is placed above the forks, with the butter knife resting across the edge.

Dessert Spoon and Dessert Fork: These can be place either horizontally above the dinner plate (the spoon at the top and its handle to the right; the fork below and its handle to the left) or beside the plate.  If beside the plate, the fork goes on the left-handed side, closest to the plate; the spoon goes on the right-hand side of the plate, to the left of the soup spoon.

Coffee Cup and Saucer: If coffee is to be drunk during the meal, the cup and saucer go just above and slightly to the right of the knife and spoons.  If it is served after dinner; the cups and saucers are brought to the table.

Glassware

Water Goblet: This bowl-shaped glass with a stem is correct for both formal lunches and dinners.  The usual capacity is 10 ounces or slightly more.

All-purpose wineglass: A straight-sided glass with a capacity of six to nine ounces may be used for both white and red wine. It is filled three-quarters or less full.

Red Wine Glass: The classic bowl has a slight tulip shape.  Although the total capacity is eight to 10 ounces, the glass should be one-half or less full.

White Wine Glass: This differs from the red wine glass by having straight sides and a smaller capacity: five to eight ounces.  It is filled three-quarters full or less.

Sherry Glass: The traditional shape is a narrow V, and the total capacity is two to three ounces.  Fill to about half an inch form the top.

Champagne Glass: Called a flute, this cylindrical glass has replaced the traditional saucer-shaped glass because it keeps the champagne bubblier.  Its capacity is five to seven ounces.

Martini Glass: This wide V-shaped glass holds from four to six ounces and should be filled to about three-quarters of an inch from the top.

Highball Glass: used for the gin-and-tonic and similar cocktails served “on the rocks,” this straight-sided glass holds 10-12 ounces.

Old-fashioned Glass: This glass can be used for any drink on the rocks.  This standard size has a capacity of eight ounces, but taller versions are also occasionally used.

Punch Cup: The total capacity is usually four to five ounces.  Fill two-thirds full.

If you are unsure about anything, always follow the lead of your host!

Taken from Emily Post: The Etiquette Advantage in Business