From the left:
Bread plate with butter scooping knife
Second course fork (grilled halibut over a spinach salad with haricot verts, fingerling potatoes and a hard boiled egg tossed with a warm brown butter anchovy dressing)
Silver charger (we will be plating in the kitchen)
Cloth napkin (we also have a working washer & dryer)
Entrée knife (it was lamb kabobs on a rosemary skewer)
Second course knife
First course soup spoon (last of summer heirloom tomatoes gazpacho)
Above the charger, from the left:
Dessert spoon (raspberry gratin)
Glass for red wine with lamb
Glass for white wine (with soup and fish)
Glenn Plaid crystal glass for... water.
(not seen: cocktail glass from before dinner)
Repeat for five.
Run dishwasher three times. (five if you count the two times it ran during preparation.)
What? You want to see the food as well? Fine, but I forgot to take a photo of the soup.
Warm spinach salad with grilled halibut, heirloom cherry tomatoes, niçoise olives, haricot vert, fingerling potatoes, hard boiled egg, and a warm brown butter anchovy dressing.