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Monday - Friday 10 - 5:30, Saturday 10 - 5, anytime by appointment.

What credit cards do we accept?
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What other services do we offer?
Free Gift Wrap, Bridal Registry, UPS shipping, Corporate Gifts, Special Orders.

What can you tell me about table settings?
Here are some general rules to follow when setting your table. To help keep you from being intimidated by the rules of etiquette, we offer you some guidelines to help you create the tabletop that best reflects the meal you have planned.

In General

• Allow for 24" to 30" for each place setting to avoid over-crowding.
• Place settings should be 1" from the edge of the table.
• All silverware is placed in the order of use. What is to be used first is placed farthest from the plate.
• Knives are placed to the right of the plate, with the knife's cutting edge facing the plate. However, the butter spreader should be diagonally placed on the bread plate, with the blade edge toward the dinner fork.
• Spoons are placed to the right of the plate and to the right of the knives.
• All forks are placed to the left of the plate, in order of use. The only exception is the cocktail/oyster fork, which is placed to the right of the soup spoon.
• If salad is to be served with the main course, or if the salad fork is to be used as a dessert fork, it is placed to the right of the dinner fork, next to the plate. The dessert fork and spoon can also be placed, European style, above the plate. The spoon, its handle to the right, goes above the fork. The fork's handle points to the left.

Formal Dinners
At most formal dinner parties a service plate or charger is placed at each guest's place then taken from the table when the first-course plates are removed. If you're not using a service plate, then set dinner plates at each setting. If salad will be served as a first course, place the salad plate on the dinner plate. If table space allows, salad plate can be arranged to the left of the forks. Your place knives are set to the immediate right of the dinner plate, blades facing the plate. The soup spoon, if needed, goes to the right of all knives. Forks are placed to the left of the dinner plate in the order of their use, from the outside toward the plate. If the salad is served European style, after the entrée, place the salad fork to the right of the place fork, next to the plate. If you are setting a salad knife, place it on the right of the plate to correspond with the placement of the salad fork. The only exception to "forks on the left" is if you are in the need of an oyster or shellfish fork. The oyster fork is placed on the right side of the dinner plate, to the right of the knives. Dessert spoons and forks can be placed horizontally above the dinner plate or can be brought to the table with the dessert plates. Water goblets should be set just above the top of the place knife. The wine glass, red or white, is placed slightly to the right of the water goblet. When using both red and white wine glasses, place them to the right of the water goblet, red then white. Place a Champagne flute behind the other two wine glass; thus forming a triangle. A cup and saucer are not part of a formal place setting. They should be brought to the table along with the teaspoon and the dessert plate. Do not forget about your napkin. Arrange a folded napkin down the center of the top plate. If soup bowl is set on the top plate, then place the folded napkin to the left of your forks.

Casual Dinner
The bread and butter plate is optional at an informal dinner party. If you are planning to use a bread and butter plate, place it to the upper left of the dinner plate and lay the butter spreader horizontally across the plate, with the blade facing the plate. Place knives are set to the immediate right of the dinner plate, blades facing the plate. A soup spoon, if needed, is set to the right of all knives. Forks are placed to the left of the dinner plate in the order of their use, from the outside toward the plate. Dessert spoons and forks can be brought to the table with the dessert plates. Water goblets should be set just above the top of the place knife. The wine glass is placed slightly to the right of the water goblet. A cup and saucer can be brought to the table along with the teaspoon with dessert. Place a folded napkin to the left of your forks.

Buffets
When using a round table, mirror the assortment on each half of the table and place the courses in the same order, so guests keep moving clockwise to the left. Another popular approach is called "the three-sided buffet." this approach, use of a rectangle table against a wall. Traffic should flow in just one direction through the buffet, allowing you to use just one dish for each assortment. Which ever option you choose, arrange the meal in the following order: Dinner plates, stacked with a maximum of 12 plates per stack; hot main course, preferably in a chafing dish; second entrée — optional; vegetable; salad; relish tray, olives or nuts — optional; breads; flatware; folded dinner-size napkins. Napkins can also be stacked between the plates or wrapped around the flatware. Beverages and glassware should be placed along with coffee and dessert service on a separate table so your guests may help themselves.

How should I care for my silver?

• Set your table daily with Sterling flatware. Frequent use actually reduces tarnish and helps develop a glow called patina, which enhances its beauty. Remember to rotate pieces so the patina develops evenly over your entire flatware collection.
• Silverware should be rinsed immediately after use, especially after contact with any acidic or foods which might cause corrosion such as salt, mayonnaise or eggs.
• Don't soak silverware in water overnight. Extended immersion can damage the metal.
• Always wash flatware pieces separately to avoid bumping and scratching. Wash silverware in hot, sudsy water, then rinse in clear, hot water. Clean crevices with a worn toothbrush or fine natural-bristle brush. To avoid spotting, immediately dry the pieces with a chamois or soft cotton cloth.
• Avoid lemon-scented detergents and those that contain chlorides. Both contain acids harmful to silver.
• Always wash Sterling silver separately from stainless steel.
• Polish silverware with a soft, cotton or flannel cloth and a brand name liquid or paste silver polish to remove tarnish. Rub each piece lengthwise; never polish crosswise or with a circular motion as this may cause scratches. If you use your silverware regularly, expect to polish it just once or twice a year. Dip polishes are not recommended for intricately detailed pieces. Dips can damage an oxidized pattern.
• Avoid wrapping silverware in plastic, aluminum foil or newspaper, or binding flatware with rubber bands, all of which can result in damage.
• Keep all silverware away from dampness and direct sunlight. Even a light bulb that shines directly on silverware will accelerate tarnishing. Choose a dark, dry storage place for your flatware.
• Store silverware in an airtight silver chest or protective bags made of tarnish proof cloth. To prevent scratching, do not store silverware loose in drawers. Do not use a drawer that is opened frequently. Exposure to air promotes tarnishing. Avoid storing silverware directly on wood surfaces (especially oak), as wood often contains acids that can mar your flatware's finish.