Serviette/Napkin Folding, Simple Standing

Total Time
2mins
Prep 2 mins
Cook 0 mins

Between the teachings of my grandmother, an aunt, my mother and several restaurants I learned a lot about serviette/ napkin folding.. Works well with cloth napkins, or larger paper ones. I have included step-by-step photographs to illustrate/supplement the written directions. This one was learned while waitressing at the Iron Horse Restaurant in Christchurch, New Zealand in the 1980's.

Ingredients Nutrition

  • 1 paper, serviette (large)
  • 1 cloth, serviette (large)

Directions

  1. Lay your serviette square out flat before you in a diamond shape.
  2. Take the South point at the bottom and fold it up to meet the North point at the top. You will now have a triangle with the crease at the bottom.
  3. Take the bottom right hand point of the triangle and fold it up to the North point position. Repeat with the bottom left point. You will now have a diamond shape with a gap running vertically down the centre.
  4. Carefully turn the serviette over and fold the south point up towards the north point but only 1/3 or 1/2 way up (depending on how big your serviettes are, a larger or smaller fold here as appropriate will look more balanced, you choose which looks best for yours).
  5. Carefully turn the serviette over and bring both of the bottom points far enough together so that you can slide one of the points into the other, forming a circle.
  6. Holding the join firmly in place, slip your fingers inside to make the rest even and round so that the top point matches the point on the lower pleated cuff.