To properly set a table for an informal four course dinner, keep in mind that a soup course, a salad course, an entree and a desert will be served. First, add the service plate or charger to the table. Place it directly in front of the guest two inches from the table. It will serve as the under plate before the entree arrives. Use exactly the amount of silverware needed to accommodate the meal. For this meal, you will need a soup spoon, a salad fork, a salad knife, a dinner fork, a dinner knife and the desert spoon and fork. The dinner fork goes to the left of the dinner plate. The salad fork is smaller and is placed to the left of the dinner fork. The dinner knife is placed to the right of the dinner plate. The salad knife is to the right of the dinner knife. Face the knife blades in towards the plate. Add a soup spoon to the right of the knives. Remember, your menu determines your cutlery placement with an outward in approach. You may need up to five glasses with the small glasses in front. For this meal, a water goblet, a red wine glass and a white wine glass will be needed. Place the water goblet above the knives at a one o'clock position from the dinner plate. Place the red wine goblet the right of the water goblet, slightly in front of it. Repeat the same for the white wine goblet. You may choose to pre-set a coffee cup, saucer and spoon to the right of the soup spoon. Place a bread and butter plate at a 10:00 position relative to the service plate above the forks. Place a butter knife at the edge of the plate at an 11:00 position. Arrange the dessert fork and spoon above the plate, if desired. Add your napkin to the service plate, to the left of the forks or in a glass. Place table cards directly on the plate or above it.