couverts

Couverts is a French term that refers to the set of eating utensils and the accompanying place setting prepared for a single diner. A basic couvert typically includes a knife, fork, and spoon, arranged on a napkin, with a bread plate and a drinking glass. In more formal settings, additional items such as a soup spoon, a fish knife or fork, and a dessert spoon may be added.

Etymology and usage: The word derives from the idea of “covering” a place at table. In restaurants and hospitality settings, the singular form “un couvert” denotes one place setting and one diner. The number of couverts on a table often indicates the number of guests or the capacity of service.

Materials, design and care: Couverts are commonly made of stainless steel today, while high-end sets may be silver or silver-plated with decorative handles. Designs range from simple, utilitarian forms to ornate, heirloom patterns. Care practices vary by material; stainless steel is usually dishwasher-safe, whereas silver may require hand washing or special polish to prevent tarnish.

Cultural context and usage: Beyond the utensils themselves, couverts can refer to the entire service provided for a meal in a restaurant or hotel. The term is used in French-speaking hospitality to indicate seating and the corresponding table service. In daily language, “compter les couverts” can mean counting the number of diners to be served. The concept differs across cultures, where table settings and utensils may include chopsticks or other eating implements in place of the traditional knife–fork–spoon configuration.