For an American setting or the setting many of us are used to, the tines are set facing up. It’s a bit of arte or artifice, but the etiquette of setting a table does have its nuances if one is so inclined…

So in the second photo up top, from outer to inner on the utensils, the outer fish knife and fish fork is for an appetizer of salmon, the next fork and knife is for the salad, and the last knife and fork is for the main course. Because we served steak as one of the main course options, we put a steak knife if guests preferred to use that. But technically, I think it is incorrect to use a steak knife to cut a non-steak item such as sliced ham or turkey… At the top of the plate, rests a mother of pearl handled dull knife and two tined fork. These are for a fruit (and cheese) course. Sticklers for formality would suggest you don’t put these beforehand, and your waiters (or footmen 100 years ago) would place them there just before the fruit and cheese were served. The utensils for dessert would follow after that. It all sounds ridiculous, I know, but you asked. :)