A 13 course place setting includes multiple utensils, receptacles, and vessels. The plate is flanked by a caviar spoon, cocktail fork, escargot fork, bouillon spoon, fish fork and knife, lobster pick, bone marrow spoon, entrée knife and fork, relevé knife and fork, saladé knife and fork. Above the place setting are laid a bread knife (on a knife rest) and plate with personal butter dish, fish bone dish, sorbet spoon, cheese knife, nut pick, and a dessert fork and spoon. To the right of the plate a salt cellar and spoon with pepper is supplied. Glassware includes a water goblet, champagne flute, white wine, red wine, dessert/sherry, and port glasses.