Table Appointments

Dinnerware Includes plates, cups,

saucers, & bowls Types:

China Most expensive Elegant & durable Mainly white, off-white

or pastels; patterns available

Stoneware Heavier More causal Less expensive

Dinnerware Types Cont.:

Earthenware Moderately priced Less durable than

stoneware Pottery

Least expensive Thick & heavy but breaks

easily Stoneware,

Earthenware, & pottery come in a variety of colors & patterns

Dinnerware Types Cont.:

Glass-ceramic Strong & durable Relative

inexpensive Available in plain

white and many patterns

Plastic Lightweight, break-

resistant & colorful Stains & scratches

easily Used mainly for

casual dining

Flatware Also called

silverware Includes forks,

spoons, & knives Types:

Sterling Silver 92.5% silver with

copper added for strength

Heavy & durable Most expensive Will tarnish

Flatware Types Cont.:

Silver Plate Base metal w/

silver coating Coating wears off

after few years Less expensive but

still costly Stainless Steel

Alloy composed of steel, nickel, & chromium

Durable & less expensive

Flatware

Sterling & silver plate require polishing

Stainless does not tarnish Be careful of using acids with all

Can cause pitting, discoloration Consider shape, weight, & way it

feels in your hand before purchasing

Beverage ware Also called glassware Come in many shapes & sizes Consider the look, feel, & the way it

looks with your dinnerware Made of

Lead glass Higher quality More expensive

Lime glass Lighter, more brittle Less expensive

Plastic More casual Least costly

Beverage ware Types:

Tumblers Do not have stems Include juice,

highball, & coolers Stemware

3 parts Bowl Stem Foot

Include water goblets, wine glasses, Champagne flutes

Hollowware Includes bowls,

tureens, Pots, & pitchers

All are used to serve Can be made of

metal, glass, wood, ceramic

Tends to be expensive, fragile, difficult to store

Can match dinnerware or complement it

Tableware Includes dinnerware,

flatware, Beverage ware, hollowware, & linens

Table linens Table coverings,

table runners, napkins, & placemats

Table cloths should hang 6-8 inches for casual; 10 inches for formal

Meal Service American/Family

Most often used in US

Host/Hostess fills serving bowl and places them on the table

After table has been cleared, dessert can be served at table or in the kitchen

Russian/Continental Most formal style Served one course

at a time As one course is

finished, then next begins

Served at fine restaurants

Meal Service English

Host/Hostess fills plates at table and passes from guest to guest

Best used in small groups

Compromise Cross between

English & Russian Salad and/or

dessert is served from kitchen

Rest of meal is served by host/hostess from table

Meal Service Blue Plate

Used at home when serving small groups

Plates are filled in kitchen and carried to dining area

Seconds can be served at table or in kitchen

Buffet Used in serving

large groups Separate table

holds food Plates, flatware, &

napkins are placed at beginning of service line

Table Settings Each setting is called a

cover Cover contains linens,

dinnerware, flatware & beverage ware needed by each person

The cover should be at least 24 inches

Plate and/or placemat should be placed 1 inch from edge of table

Forks go on left, spoons & knives on the right w/ blade pointing towards plate

Table Settings

1. Napkin 2. Salad Fork3. Dinner Fork 4. Dessert Fork5. Bread & Butter Plate 6. Dinner Plate7. Dinner Knife 8. Dessert Spoon (Teaspoon)9. Teaspoon 10. Soup/Table Spoon11. Cocktail Fork 12. Water Glass13. Red Wine Glass 14. White Wine Glass15. Coffee Cup & Saucer*

*For an informal meal, include the coffee cup and saucer with the table setting. Otherwise, bring them to the table with the dessert.

Waiting On the Table Rules to follow:

Clear the table in a counterclockwise direction

1st cleared is either co-host, female on host’s left, or elderly guest

When serving or clearing plates, stand on guest’s left

When serving or clearing glasses, stand on guest’s right

Manners Table manners are extremely important

when you want to make a good impression.

Rules to follow: When presented with a variety of eating

utensils, remember the guideline to "start at the outside and work your way in". For example, if you have two forks, begin with the fork on the outside.

Eat slowly and cut only a few small bites of your meal at a time.

Chew with your mouth closed and do not talk with food in your mouth.

Manners Cont. Napkins should be placed in lap When passing dishes, always pass in the

same direction (Pass food items to the right) Do not place your elbows on the table Break bread into small pieces When finished eating, place knife on rim of

plate w/ blade facing in; place fork parallel to knife; lay napkin to left of plate

Wait for host/hostess to invite you to leave table

Always remember to thank your host.