English: Place setting with place card holder, individual salt cellar and pepper shaker, utensil setting for 8 courses (charger plate, dinner napkin in napkin ring, bread plate, individual butter dish with lid, butter spreader on crystal knife rest, cocktail fork, soup spoon, fish knife and fork and crescent shaped bone dish for fish bones, entrée knife and fork, ice cream fork (for sorbet during palate cleansing course), relevé (main) course knife and fork, salad knife and fork, dessert fork and dessert spoon. Also stemware for water goblet, sherry glass, white wine glass, red wine glass, and champagne flute. Salad course is served in European fashion at end of meal. Sherry is served during appetizer and soup courses, white wine is served during fish and entrée courses, red wine during the relevé (main) course, and champagne during the dessert course. Coffee/tea would be served after the dessert course.