Well in fancy restaurants, which should be the example we all follow because of how much better than us they are, the knife is always pointed in towards the plate and closest to the plate. This reduces odds of getting cut accidentally. Otherwise the silverware should be arranged from the outside to the inside in order that they’re meant to be used for each course because trying to truck your guests is a signal that you want to embarrass them with knowledge they aren’t generally expected to actually have. Spoons and forks should be grouped.