Typically you will have your knife and spoons on the right of the plate with the spoons to the outside. On the left will be the forks. As courses are served, the utensils are used from the outside in. The salad fork will be placed to the left of the dinner fork, for example. If a butter knife is used, it is placed across the butter plate at the top left of the fork placement. Dessert spoons and forks are brought in with the dessert course after the other dishes have been removed.
Depending on the types and numbers of courses, there may be soup spoons, oyster or seafood forks, meat and fish forks. The seafood or oyster fork is placed to the right with the spoons. As confusing as multiple utensils can be, remember to work from the outside in.