Serviettenapkin Folding The Simple Pocket Food

STEP BY STEP NAPKIN / SERVIETTE FOLDING

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.

SERVIETTE/NAPKIN FOLDING,, A SIMPLE ELEGANT CYLINDER

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.

SERVIETTE/NAPKIN FOLDING, SIMPLE STANDING FAN

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.

SERVIETTE/NAPKIN FOLDING, THE SIMPLE POCKET

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.

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.

STEP BY STEP SERVIETTE /NAPKIN FOLDING , EASY!

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.