Setting a table, properly, isn’t as difficult as it sounds. The basic rule is to set the utensils in order of use. You begin eating a meal by using the flatware at the outside left and right, and then work toward the plate as the meal proceeds.
Plates go in the middle smallest stacked on top, so you have the charger under the entrée, under the appetizer plate.
Silverware is placed in an even line, one inch from the edge of the table.
Knife blades always face the plate.
The napkin goes to the left of the fork, or on the plate.
The bread plate and the butter knife sit above the forks. However the bread and butter knife is optional.
The water glass stands above the dinner knife, white wine to its right and red wine top center.
The salt and pepper shakers should be a consideration of the table décor, as they are important to the meal not the decoration.