Cover - Setup for one guest to dine on a restaurant table is called cover.

Cruet set - Salt and pepper set.

Cutlery - Knives and other cutting implements used in dining areas.

Flatware- All forms of spoons and forks.

Hollowware - Consists of any silver items, apart from flatware and cutlery e.g., teapots.
milk creamers, sugar dredgets, etc.

Hors d’ oeuvre - A small portion of flavourful food served before lunch or dinner or as
the first course of the meal.

Preserves - Jam, Marmalade, honey ,etc.

Ramekin - Small baking dish for one portion. Sometimes used to serve sauces on the
side.

Serviette - Cloth placed on the diners’ lap, used to protect their clothes and to wipe
their fingers and mouth.

Tableware - All items of flatware, cutlery and hollowware.

Wine - An alcoholic beverage obtained from the fermentation of freshly gathered grape
juice.