Serviettenapkin Folding The Shirt Fold Recipes
SERVIETTE/NAPKIN FOLDING, THE SIMPLE POCKET
Between the teachings of my grandmother, an aunt, my mother and several restaurants I learned a lot about serviette/ napkin folding. Here's a step-by-step instruction on how to make one of the easiest of them all.. Works well with cloth napkins, or larger paper ones. I have included step-by-step photographs to illustrate/supplement the written directions. I learned this one at the Oasis Restaurant in the small town of Omarama, in New Zealand.
Provided by kiwidutch
Categories < 15 Mins
Time 2m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Lay your serviette square out flat before you.
- Fold the top and bottom left hand edges to meet the top and bottom right hand edges. You will have a long rectangle with the fold on the left hand edge.
- Fold the bottom short edge up about 1/3 of the way up the rectangle. Then repeat another 1/3 of the way up.
- Carefully turn the serviette over and fold the top and bottom East edge to the centre.
- Repeat with the West edge.
- Carefully turn this over again and you will have a neat package that has a pocket at the bottom into which a nametag, cutlery, flowers or a small gift can be inserted.
Nutrition Facts :
SERVIETTE/NAPKIN FOLDING, ANOTHER POCKET FOLD
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. I can't remember who taught me this one... it's nice to put placenames, small flowers, a small mint etc into.
Provided by kiwidutch
Categories < 15 Mins
Time 3m
Yield 2 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts :
STEP BY STEP SERVIETTE /NAPKIN FOLDING , EASY!
Another easy serviette folding technique. This works well with heavier paper serviettes and is so easy that it can be done is seconds. I have accompanied / supplimented my description with step by step photographs. If you have commercial paper serviettes that are already folded into quarters, then skip directly to Step 3.
Provided by kiwidutch
Categories < 15 Mins
Time 2m
Yield 4 napkins
Number Of Ingredients 2
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" and the other two remaining corners East and West.
- Fold the South corner up, so that it meeting and laying on top of the North corner. Your serviette is now in the form of a triangle.
- Gently crease the bottom ( east /west line) of the triangle well.
- The South corner consists of 4 seperate flaps, take only the outer-most of these and fold it back south again, expect that the crease line should be about 1/2 inch (1 cm) HIGHER ( but still parallel to) the bottom ( east/west) straight edge of the triangle. This leaves a thick triangle on the top and a very thin, one paper layer, smaller triangle on the bottom.
- Take the next layer of the loose flap at North, and fold it south, with it's crease line about 1/2 inch (1 cm) ABOVE the crease line from the first folded down flap. Now you will have a smaller triangle folded down in the South position on top of the first one.
- Repeat Step 7 until all four flaps are folded down, pointing South in triangles on top of each other, the one on the bottom will be the biggest and the one on the top will be the smallest.
- Carefully pick up the serviette and bring the East and West corners together at the back, then carefully crease firmly the fold that runs from the center of the top main triangle to the point at North.
- Turn the serviette around and set the finished serviette onto the table with the North point closest to you on the table, with East and West points on the table furthest away from you and the South points pointing up into the air up the center.
- Works best wih heavier paper serviettes.
Nutrition Facts :
SERVIETTE/NAPKIN FOLDING, THE FRENCH FOLD.
My interest in serviette folding was born on a wet day at my Grandmother's house, I was a pre teen and helping her with the ironing and watched while she ironed serviettes into wonderful shapes and neatly stacked them for use. I asked her to show me how and she did. Once you know several folds and people see them, they often have at least one other that you haven't seen before, you gain knowledge of the new one and on it goes. Now that I have already posted all the napkin folds I know, I decided to look on the net for some new ones to learn. This one was called the French Fold and looks very elegant on a plate.
Provided by kiwidutch
Categories < 15 Mins
Time 1m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Lay your serviette out flat before you in a diamond shape.
- Fold the South point of the diamond up to meet the North point of the diamond.
- Turn the serviette so that the crease is vertical on the left side and the point points out to the right.
- Bring the top point of the napkin diagonally towards you and to the right so that the crease falls an inch (2.5cm) or so short of the right-most corner and the newly formed point at the bottom is a few inches (5-6 cm) to the right of the left one.
- Fold the right-most point towards you, the top point remains in the same place as before and the bottom comes about half way along the remaining edge. This creates two neat triangles and a diamond shape and a very simple but elegant serviette.
Nutrition Facts :
SERVIETTE/NAPKIN FOLDING,, A SIMPLE ELEGANT CYLINDER
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/suppliment the written directions. For neater presentation use ironed napkins for this fold. I learned this at my Grandmothers kitchen table.
Provided by kiwidutch
Categories < 15 Mins
Time 3m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Lay your serviette square out flat before you in a diamond shape. Bring the bottom "South" point up to the "north" point of the diamond shape and you will now have a triangle shape with the crease at the bottom.
- Depending on how big your serviettes are, fold 1 1/2 to 2 1/2 inches (4-7 cm) back undernieth the fold edge of the triangle. The bigger the serviette the deeper this fold will be.
- Take the "east" point of the triangle and start rolling it up towards the "west" point of the triangle. When you get to the "west" edge tuck the "west" edge into to pleat that forms at the bottom.
- Turn the serviette over so that the neat front side is showing.
- A small bloom can be inserted into the pleat at the bottom if you wish.
Nutrition Facts :
SERVIETTE/NAPKIN FOLDING, THE FLEUR DE LIS
Between the teachings of my grandmother, an aunt, my mother and several restaurants I learned a lot about serviette/napkin folding. This one works well with cloth napkins, or larger paper ones. I have included step-by-step photographs to illustrate/supplement the written directions. Another one from the Oasis Restaurant in Omarama, New Zealand. Looks good in a larger wine glass or on a plate. Added: SusieQusie is correct in her review, In step 6, you can tuck either right side into left OR left side into right, when you tuck in at the back, yes, it's one tuck and not two. Sorry 'bout the confusion that may have caused.
Provided by kiwidutch
Categories < 15 Mins
Time 3m
Yield 2 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts :
SERVIETTE/NAPKIN FOLDING, SIMPLE STANDING FAN
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. For neater presentation use ironed napkins for this fold. Once I had loaded all the serviette folds that I knew well here, I decided to learn others that I hadn't yet mastered, and this one was excellent because while it is a tried and true restaurant favourite, I never used it while in the three restaurants I worked in. So now was my chance to learn a new one! I had fun and I hope that you do too.
Provided by kiwidutch
Categories < 15 Mins
Time 2m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Lay your serviette out flat and square before you.
- Take the top and bottom left hand corners and fold them over to the top and bottom right hand corners so that you now have a vertical rectangle before you, with the crease on the left.
- Starting at the bottom left and bottom right corners, accordion fold the serviette upwards to just past the half way point of the rectangle. (ironing the folds helps them to keep their shape).
- Now take the right side corner edge of the accordion folded strip and fold it over to the left side corner edge of the accordion strip so that the strip is now folded in half. There will be a square shape that is folded in half hanging out at the back.
- Holding the folded accordion pleats firmly, take hold of the top right corner of the square flap at the back (this corner has two open points, no fold line) and fold it over to meet the bottom left point of the square (right next to the accordion fold where it is folded in half), it should overlap the bottom of the square just a little.
- Now take that little overlapping flap and tuck it under the bottom of the square, that should secure things so that the serviette will stand up well.
- Carefully stand the serviette up and fan out the accordion pleats, the square part will be at right angles out at the back and stabilizes the fan as it stands up.
- Present it standing on a plate.
Nutrition Facts :
STEP BY STEP NAPKIN / SERVIETTE FOLDING
This is a simple but desceptively easy way to fold napkins or serviettes. The result looks dramatic and classy. It works well with both paper and cloth, but care is needed when pulling up the points in the final step if using paper ones so that you don't tear the paper. (after practice on one or two this won't be a problem). I have included step by step photographs to illustrate and suppliment my written directions. If using paper napkins that come already folded in half and then in half again, skip directly to step 3 to start. The instructions will look a little long but that's only becuase I have tried to describe things as clearly as possible. Try it. it's sooo easy !
Provided by kiwidutch
Categories < 15 Mins
Time 2m
Yield 4 napkins
Number Of Ingredients 2
Steps:
- Take your square napkin, lay it totally flat before you, then fold it in half horizontally.
- Fold again, this time vertically so that you have before you a square a quarter the size of your origonal square.
- Only one of the 4 corners will have 4 open or loose edges. Rotate the square before you so that it looks like a diamond with the four open edges pointing to the bottom.
- We will call the points on your diamond shape East, West, North and the open egded bit, South.
- Make a horizontal fold between the East/West points, bringing the open ended South point up to meet, and on top of, the North point.You will now have a little triangle.
- Take the East point of the triangle and fold it in towards the middle. What was the sloping right hand edge of the triangle is now a vertical edge running down the center of the triangle and there is a little flap sticking out at the bottom.
- Take the West point and fold it into the center the same as you did with the previous East edge, the two vertical lines should meet in the middle, and you will have a diamond shape that has two long sides at the top and two short sides (the two little flaps) at the bottom.
- Pick up your diamond shape and fold the two little flap bits at the bottom completely under, so that they only show on the back of the triangle. The front will now look like a steep triangle with a vertical slit down the middle.
- We will call the points of this triangle East, West and North. With the flaps still folded to the back of the tiangle, fold the East and West points backwards until they meet, and gently crease the two folds that form and meet at the North point.
- The slit in the front will have opened and the 4 open points of the napkin will be hidden in layers inside. Pull very gently on them one by one and they will stand up like the sails of a boat. Some people I know call this napkin a boat, some a flower and some the Sydney Opera House.I don't know its' offical name but set onto a plate or into an empty wine glass, this a very elegant addition to a classy table setting.
Nutrition Facts :
SERVIETTE/NAPKIN FOLDING, ANOTHER RESTAURANT FAVOURITE.
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 taught to me by the staff of the Iron Horse restaurant in Christchurch New Zealand, the 1980's. The instructions look long but I wanted you to know how it should look at every step. It's REALLY NOT as hard as the long instructions imply. Practice once and you'll laugh at how easy it is.
Provided by kiwidutch
Categories < 15 Mins
Time 2m
Yield 2 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts :
BOW FOLD -- SERVIETTE/NAPKIN FOLDING
The bow fold is very easy and nice way to dress up a casual table. It is very pretty with plain or patterned cloth napkins. If using a napkin with patterns use a plain napkin ring for best results! Step by Step Photos are included. Happy Folding!
Provided by NcMysteryShopper
Categories < 15 Mins
Time 2m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Place napkin on table with on of the corners facing you.
- Fold top and bottom corners of the napkin to the center.
- Fold up from the bottom so that the napkin is in half.
- Fold up from the bottom again, so that the napkin is in half again.
- Bring each end to the other side so that it resembles a bow.
- Put the napkin ring onto on of the ends of the napkin.
- Pull the folded part through the ring with the end.
- Adjust.
Nutrition Facts :
SERVIETTE/NAPKIN FOLDING, SIMPLE PLEATED SCROLL
Between the teachings of my Grandmother, an Aunt, my Mother and several restaurants I learned a lot about serviette/ napkin folding.. Now that I have already posted all the napkin folds I know, I decided to look on the net for some new ones to learn. This one is almost identical to recipe#241854 but it has a pleat in the middle. This doesn't need a serviette/ napking ring and looks good with very soft cloth napkins.
Provided by kiwidutch
Categories < 15 Mins
Time 2m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Lay your serviette square out flat before you.
- Take the bottom left and bottom right corners and fold them up 1/3rd of the way towards the top of the serviette.
- Then fold the top left and top right corners down 1/3rd of the way. You will now have a long thin rectangle that is 1/3rd the width of the serviette sequare.
- Take the top flap and roll it up several times over itself ( twice or three times depending on how large your serviette is)so that it forms a little pleat (horizontally) half way along the center of the serviette.
- Carefully turn the serviette over so that the pleat that you just made is on the back side, then carefully turn the serviette around so that one of the narrow ends is closest to you.
- Roll up the serviette starting from the shortest end closest to you and finishing at the very top. The finished serveitte will have a nice pleat in the middle.
- Place the serviette onto a plate with the end flap undernieth to conceal it.
Nutrition Facts :
SERVIETTE NAPKIN FOLDING , BASIC WITH NAPKIN RING
Between the teachings of my Grandmother, an Aunt, my Mother and several restaurants I learned a lot about serviette/ napkin folding. Here's a step-by-step instruction on how to make one of the easiest of them all.. a simple folded on with the napkin ring holding everything in place. Works well with cloth napkins, or larger paper ones. I have included step-by-step photographs to illustrate/suppliment the written directions. For neater presentation use ironed napkins for this fold. You will need one Serviette Ring per serviette.
Provided by kiwidutch
Categories < 15 Mins
Time 1m
Yield 2 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts :
SERVIETTE/NAPKIN FOLDING, ORCHID
My interest in serviette folding was born on a wet day at my Grandmother's house, I was a pre teen and helping her with the ironing and watched while she ironed serviettes into wonderful shapes and neatly stacked them for use. I asked her to show me how and she did. Once you know several folds and people see them, they often have at least one other that you haven't seen before, you gain knowledge of the new one and on it goes. Now that I have already posted all the napkin folds I know, I decided to look on the net for some new ones to learn. This one was called the Orchid and you will need one serviette/napkin ring per serviette. PLEASE NOTE, There is an error in the photo sequence...counting from the top, photo 8 (diamond shape, loose flaps at south position)can be completely disregarded, it's up the wrong way and causes confusion, just skip to the next photo and go on...Thanks Heather Feather for pointing it out for me :) I have also amended the instructions to make the steps clearer.
Provided by kiwidutch
Categories < 15 Mins
Time 3m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Lay your serviette square out flat before you in a square shape.
- Fold the serviette in half so that you have a long thin rectangle before you.
- Take the top right corner and bring it down to meet the centre bottom point of the serviette. This produces a triangle shape on the right side. Repeat with the left side so that you now have a triangle shape before you with a gap running down the centre.
- Take the bottom right point of the triangle and fold it up to meet the main point at the center, repeat with the bottom left point. You should have before you a new diamond shape with the loose points at the top.
- Take the right top flap and bring it accross and down so that what *was* the centre crease is now on top of the bottom right edge of the diamond shape. Repeat for the opposite side. The top of your serviette now resembles a rather stretched W form in it's outline.
- Gently take the two bottom points of that W form and fold them backwards to meet each other. Your serviette will have a thicker side on the left with 4 layers and a single crease on the right.
- Slip your serviette ring onto the base of this and bring it about half way up. Rotate the napkin to face you and gently pull out the two side flaps so that they are even. The center part will have a pleat down the middle. Arrange a little so that everything is as symmetrical and pleasing to the eye.
Nutrition Facts :
SERVIETTE/NAPKIN FOLDING, CANDLE FAN FOLD
My interest in serviette folding was born on a wet day at my Grandmother's house, I was a pre teen and helping her with the ironing and watched while she ironed serviettes into wonderful shapes and neatly stacked them for use. I asked her to show me how and she did. Once you know several folds and people see them, they often have at least one other that you haven't seen before, you gain knowledge of the new one and on it goes. Now that I have already posted all the napkin folds I know, I decided to look on the net for some new ones to learn. This one was called the Candle Fan fold and is a mixture of Recipe #241855 and the fan Recipe #241005. Stylish and easy and a mixture of two serviette sorts in a style that will be new to many people who you try it out on.
Provided by kiwidutch
Categories < 15 Mins
Time 2m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Lay your serviette out flat and square before you.
- Bring the top and bottom right corners into the top and bottom centre of the serviette so that there is a vertical line running down the middle. Repeat with the left top and bottom corners. You should have before you a tall rectangle with a vertical gap running down the middle.
- Place your finger in the very centre of the serviette where the two flaps meet each other. With your other hand take the top right flap and pull it to the right, going past the top of the rectangle so that it make a triangle shape a little like the flap on a collar. Repeat with the top point on the left side. It now looks like the collar on a shirt with rather a wide neck at the back.
- The next step involves making a mirror image of the last step at the bottom, if it's easier then carefully turn your serviette around do that the collar is at the bottom upside down and then just repeat the previous step at the top as before. Once all four flaps are completed you will have before you a rectangle that has 4 triangles radiating out from the centre a little like a windmill.
- Starting at the bottom upside down collar part, take the bottom left and right edges and roll them as tightly as you can up to the centre of the serviette.( I set a glass on mine to keep it there while I did the next step).
- Turn the entire serviette around to the that roll is at the top and the collar bit of the top half is now upside down at the bottom.
- Accordion fold the bottom bit up to the centre (it will meet the roll at the middle).
- Now gather both ends (without letting it all unfold) and the roll should be in the middle.
- Place it into an empty water or wine glass and fan out the accordion fan bits at each side. So easy!
Nutrition Facts :
SERVIETTE/NAPKIN FOLDING, EASY MAKE-IN-ADVANCE
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/suppliment the written directions. For neater presentation use ironed napkins for this fold. This one was the first one that my Grandmother taught me how to make. (I was in my early teens and used to help her with ironing and we would make these as we did the laundry and carefully stack them ready for future use). An easy make-in-advance serviette.
Provided by kiwidutch
Categories < 15 Mins
Time 4m
Yield 2 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts :
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Web Oct 16, 2017 PLAYLISTS:ALL PLAYLISTShttps://www.youtube.com/c/livingroom79/playlists?view_as=subscriberDECOUPAGEhttps://www.youtube.com/watch?v=08EgUyjSy7E&list=PLnlogG4g...
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