Remember this: BMW
BMW = Bread, Meal, Water
(In that order, from left to right)
So, that is your bread plate, there on your left. And that is your water glass, there on your right. Beverages are grouped on the same side, so you can feel comfortable knowing that is your coffee cup there on your right...
And someone on your left is using your bread plate? I would just place my roll on the side of my dinner plate and make no mention.
And the silver...all these forks and knives. Easy: work from the outside in. Silverware is placed in the order it is meant to be used. Service staff at a fine dining establishment may make things easy for you by bringing utensils as needed just before each course, whereas a typical banquet set up will have all necessary utensils on the table before the meal begins, so you'll need to know what to do. Sorbet and soup spoons are most often served with the item they should accompany.
So you have TWO forks but you've ordered an entree salad. Which fork should you use? Whichever you prefer. The size of the fork is really inconsequential and matters less than the placement, and in this case placement doesn't matter because you only have one course. I go straight for the entree fork if they're sized differently, or I choose the salad fork on the outside if they are the same...but I'm fairly sure no one at your table is concerned about your selection on this matter.
And that fork and spoon up above? They are for dessert. Yes, both of them. You never know which someone may prefer...a spoon for whipped cream, a fork for the cherries, OR fork for pie and spoon for coffee.
Incidentally, once the entree plate has been cleared along with all utensils intended for prior courses, you should go ahead and slide your dessert fork and spoon down to the sides (fork on left, spoon on right).