Lori- if you toss the Marimekko it in the washing machine while they are still belching and watching football, the stains will not set in.
How very interesting the table setting from the Almanac: were do Americans put the fruit knife and fork? Are they used at all? My mother made me practice peeling and cutting fruit a lot before I was promoted from the children table: no worst torture than peeling, cutting, and eating an orange without squirting juice all over everybody.

No the plate is in the correct position - the bread plate always goes above your forks. Interesting, I've only seen formal service with all the utensils set prior to service. I'm assuming these spoons are not for dessert but rather a palate cleansing course.

Good lawd... two of these place settings could fill a dishwasher.

Lori- definitely use oxyclean for non-greasy food stains, and a dab of pinesol (check for colorfastness first!) and then a ton of oxy for greasy food stains ;-)

I grew up having these formal dinners on holidays with our extended family.... and to date, no child has ever broken one of the precious glasses or plates, so I guess it is do-able.... well, as long as the adults behave like adults!

we definitely will set our table like that for the holidays... but without the table cloth. Glass table tops are sooo convenient!

I guess this looks nice, but it doesn't look fun to me. Give me casserole dishes straight from the oven, over-flowing gravy boats, hands in the bread basket and elbows on the table. If there aren't spills, too many trivets, and someone rolling onto the floor in laughter, it's doesn't feel like Thanksgiving. Perfect place-settings would hardly be noticed!

I'm so proud that I could guess them all except for getting the red and white wine glasses confused. (Which isn't to say that I wasn't surprised to see two teaspoons, etc., or that I'd ever be able to manage setting such a table without a cheatsheet.)

This reminds me of the kind of spreads theyd have in House and Garden with the sterling silver animals and pepper shakers spread throughout the table (sigh). I'll miss them

Of the three place setting diagrams I have seen this season all have been accompanied by a photo of a place setting that was "wrong" according to the diagram. I take that as a sign.

If you wish to put the dessert utensils, I suggest you place the dessert fork and the teaspoon at the top of the plate. The server must move them each side of place setting before bringing the dessert. For that reason, it is more efficient to bring the cup and saucer and the dessert utensils at the dessert course.

Just to confuse some of you more, a dessert spoon is larger than a teaspoon and smaller than a tablespoon. It is not a popular custom in North American, but once you try it, it is quite enjoyable to use.

If you eat French style, you never place more than 3 utensils on each side of the plate. In a multiple course meal, the soup spoon and the fish utensils (fork and knife) are typically brought at the table when serving the course.