Serviettenapkin Folding Another Restaurant Favourite Recipes

SERVIETTE/NAPKIN FOLDING, DUCK FEET

Steps:

• Lay your serviette square out flat before you.
• Take the bottom left and bottom right corners and bring them up to meet the top left and top right corners. You will have before you a long rectangle with the crease at the bottom.
• Again take the bottom left and bottom right corners and bring them up to meet the top left and top right corners, your rectangle is now only half as deep as before.
• Place your finger at the top center of the rectangle and with your other hand take the top right corner and fold it downwards and past the base of the rectangle so that you have a triangular shape at the top and a flap at the bottom. Repeat with the left top corner, you will now have a shape before you that it square at the bottom and pointed at the top.
• Carefully turn the serviette over, keeping the point of the triangle at the top.
• Taking hold of the point of the triangle, raise it upward and toward you so that it will stand up and at the same time gently push the "feet" at the bottom slightly apart just enough so that the serviette stands up on it's own. Arrange carefully on a plate.

SERVIETTE/NAPKIN FOLDING, ANOTHER POCKET FOLD

Steps:

• Lay your serviette square out flat before you in a square shape.
• Take the bottom two corners and fold them 1/3 of the way up the serviette.The fold line should be at the bottom.
• Take the top two corners and fold them 1/3 down so that the top two corners are level with the fold line that you made in the previous step.You now have a rectangle in front of you.
• Place your finger in the centre top point of the rectangle and with the other hand take the top right hand corner of the rectangle and fold it to the center bottom of the rectangle, but continue past the bottom of the rectangle so that you have a vertical straight line running down the center and a small flap sticking out that the bottom. Repeat with the left side of the serviette.
• Then fold the bottom two flaps back on top of themselves so that they are level with the bottom of the rest of the serviette. You will have before you a thin rectangle shape on the bottom and a triangle on top of it and there will be a vertical gap in the center of both of them.
• Take the right hand end of the rectangle and fold it into the center, repeat with the left hand side of the rectangle but insert it into the opposite piece.
• This should form a small square pocket that has a triangular top.

SERVIETTE/NAPKIN FOLDING, ANOTHER RESTAURANT FAVOURITE.

Steps:

• Lay your serviette square out flat before you in the shape of the square.
• Fold the bottom left and right corners up to meet the top left and right corners so that you now have a rectangle shape with the crease at the bottom.
• Place your finger in the center of the top of the rectangle. With your other hand take the bottom left corner of the rectangle and bring that point up to your finger. You will have before you a triangle shape on the left hand side and a square on the right hand side.
• Place your finger on the bottom center point where the triangle meets the square, and with your other hand, take the top right corner and bring it to meet your finger. You will now have before you a shape that is somewhere between that of a diamond and a rectangle with a gap that runs diagonally from top left to bottom right.
• Carefully turn the serviette over.
• Take the bottom left and right edge and fold it upwards to meet the top edge. There will be a triangular flap hanging down on the left hand side. If you pick the serviette up, the other loose triangle will fall down from the back of the right hand side, so now you have a long narrow strip at the top that has pointed east and west edges and two triangles hanging down at the bottom.
• Put your finger on the topmost left point of the bigger triangle that is hanging down, (your finger should be about 1/3 of the way along, from the very top left edge)Then fold the most top left point to the right so that the finger would be at the center of the new fold that you make. Lift up the flap of the bigger triangle that is hanging down and tuck the point that you folded over underneath.
• Turn the serviette over so that the straight edge is still at the top and place your finger at the peak of the triangle that is pointing upward. (your finger should be roughly half way along the top edge of the serviette).
• Bring the most left point completely towards the point in the top right hand corner, where your finger was, is where the new fold line is.
• Pick up the napkin and carefully tuck this flap into the opposite fold.
• Carefully pick up the serviette so that the two points are in the North/South position, slip your fingers underneath and pull very gently in both east/west direction to open the serviette enough so that it stands up.
• Neaten the centre a little if necessary.

SERVIETTE/NAPKIN FOLDING, THE FLEUR DE LIS

Steps:

• Lay your serviette square out flat before you in a diamond shape.
• Fold the South point of the diamond up to meet the North point of the diamond.
• Fold the East point up to meet the North point of the diamond and repeat with the West point.You will now have a smaller diamond shape with a vertical gap running down the center.
• Carefully turn the serviette over.The point that has the open edges should be in the South of the diamond position.
• Fold these South points up to meet the North point, you will now have a triangle shape with a horizontal gap in the center.
• Turn the napkin over again and bring the East and West points into the center, tucking them inside each other.
• Turn the serviette over again and gently fold down the two outside flaps to make the petals of the Fleur-de-lis.

SERVIETTE/NAPKIN FOLDING, EASY MAKE-IN-ADVANCE

Steps:

• Lay your serviette square out flat before you. Fold it in half horizontally.
• Take the serviette and fold it in half again vertically so that it is now a small square a quarter the size of the origonal square.
• Only one corner of the square will have 4 open / loose edges, rotate your square so that it is a flat diamond shape with the open corner pointing downwards. We will call this the South corner, and the top corner opposite North.
• Take the uppermost of the loose points at the South position and fold it up to meet the North point.
• Take the next loose point at South position and also fold it towards the north point but stop short of it so that you have a triangle within a triangle.
• Repeat with the remaining two loose points so that you now have a set of ever decreasing triangles on the front of your triangular serviette. If you have time, press these with an iron so that you have crisp sharp creases ( this does improve the result immensely).
• Carefuly turn the serviette over and take the bottom right point and bring it up to a central point midway along the edge between the bottom left point and the top at North.
• Repeat with the remaining corner. Iron the creases.
• Turn the serviette over again to show off the neat front side.

SERVIETTE/NAPKIN FOLDING, MARIE'S LILY PAD FLOWER

Steps:

• Lay your serviette square out flat before you in a square shape.
• Take the top right corner and fold the point into the center point of the square. Repeat with the other 3 corners. You should have a diamond shape in front of you.
• Take the East point of this diamond and fold it into the center point, and repeat with the other 3 corners. The serviette will be square again and have gaps in the form of an X.
• Carefully turn the serviette over and fold each of the corners into the center point again.
• Carefully turn it over and you will see 4 loose points on the underside.(this step is only to make the next step clearer).
• Turn back over to the previous side, lay the serviette down and press firmly on the center point where the 4 corners meet. Carefully reach underneath with your other hand and grab one of the loose points on the underside and bring it to the outside of the corner that it belongs to. This creates the outer petal of that quarter of the flower.
• Repeat with the other 3 corners.
• If you are not putting something in the center of this serviette you may need to carefully secure the 4 central points with a pin.

SERVIETTE NAPKIN FOLDING , BASIC WITH NAPKIN RING

Steps:

• Lay your serviette square out flat before you. Fold it in half horizontally.
• Take the serviette and fold it in half again vertically so that it is now a small square a quarter the size of the origonal square.
• Only one corner of the square will have 4 open / loose edges, rotate your square so that it is a flat diamond shape with the open corner pointing downwards. We will call this the South corner, and the top corner opposite North.
• Grasp your serviette about 2/3 of the ways up and starting at point that is on the East side of your serviette, make 5 folds or pleats more or less the same size, folding/ pleating towards from the East point to the West point.
• Slip your Serviette Ring over the north point and gently pull downwards so that only the top 1/3 of the serviette goes though the ring. Keep the north point of the serviette nicely centered.
• Spread the bottom half out the serviette into a fan formation so that both halves are equal and it looks pleasingly balanced.The top of the serviette should taper gently up to the North point and if wanted a small flower can be inserted into the fold at the top and down into the napkin ring.
• Place on empty plate.

SERVIETTE/NAPKIN FOLDING, ELEGANT SAIL

Steps:

• Lay your serviette square out flat before you in a square shape.
• Fold the bottom left and right corners to meet the top left and right corners. You will now have a rectangle with the crease along the bottom edge.
• Place your finger at the center of the top edge, with your other hand fold the bottom right hand corner to meet your finger.
• Now take the very top right hand corner, and fold it to the very top left hand corner. You should now have a square shape with a diagonal line running from top left to bottom right.
• Take the bottom left hand corner and fold it up to the top right and corner.You will now have a right-angle triangle (the right-angle being in the top right hand corner).
• Pick up the serviette so that the right-angle is facing away from you in the North position. Carefully open the inside folds so that you have something that resembles an ice cream cone (but with one side of the top higher than the other)The side closest to you will have all 4 loose corners visible.
• The side with the right-angle triangle will be the lowest point of the cone shape. Grasp this place ( it's also where the join is) firmly and carefully turn it it a little inside out, so that a small cuff is made all the way around. The bottom of your ice cream cone is now an elegant cone shaped sail and the cuff rises at one end like a little boat.