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. An alternative scheme arranges the place setting so that only the implements needed for the first one or two courses appear in the table setting. As the dinner progresses and new courses arrive, used implements are removed with the dishes, and new silverware is placed next to the plates. This scheme is commonly used when dinners are offered à la carte, so that the most appropriate implement is selected for a given course. For example, some diners may order clear, thin soups and others may order thick, creamy soups. As each of these soups has its own unique spoon, it would be considered improper and impractical to lay out a spoon that may not be needed. Course composition Single course meal Main dish only Two-course meal Soup or Salad for Lunch/Dinner Main course or Main course Dessert Three-course meal Appetizer Main course (sometimes called Entree in North America) Dessert Four-course meal Soup/Bread Salad Main Course Dessert Five-course meal Appetizer Soup Main course Dessert Cheese Six-course meal Hors d'oeuvres Soup Fish Main Course Salad Coffee Dessert or Amuse-bouche Soup Hors d'oeuvres Main course Salad Dessert Example meal The first class passengers aboard the ill-fated ocean liner RMS Titanic were served the following eleven-course meal in the first class dining saloon on the night of April 14, 1912: The full course meal is also often provided as an in home dining service consisting of 7 consecutive courses, 2 appetisers or canapés & 5 plated courses - 2 entrees, 2 mains and 1 dessert. First course—hors d'oeuvre Canapés à l'Amiral Oysters à la Russe White Bordeaux, white Burgundy or chablis (especially with oysters) Second course—soups Consommé Olga Cream of barley soup Madeira or sherry Third course—fish Poached salmon with mousseline sauce Dry Rhine or moselle Fourth course—main Filets mignon lili Chicken lyonnaise Vegetable marrow farci Red Bordeaux Fifth course—removes Lamb with mint sauce Calvados-glazed roast duckling with applesauce Roast sirloin of beef forestière Château potatoes Minted green pea timbales Creamed carrots Boiled rice Parmentier and boiled new potatoes Red Burgundy or beaujolais Sixth course—punch or sorbet