DINNERWARE

Appetizer and Dessert Plates Dinner Plates Salad Plate

Buffet & Charger Plates Melamine Dishes Individual Bowl

Coffee Mugs and Tea Cups

FLATWARE

Teaspoon Dessert Teaspoon Table Teaspoon

Soup Spoon Demitasse Spoon Bouillon Spoon

Iced Tea Spoon / Soda Spoon Dinner Fork Cocktail Fork

Dessert Fork Salad Fork Snail Fork

Dinner Knife Butter Knife Butter Spreader

BEVERAGE WARE

Brandy Glass Beer Glass Beverage Glass Champagne Glass

Cocktail Glass Wine Glass Old Fashioned Glass Margarita Glass

Flatware
Dinner Spoon (Table Spoon) − It has elongated round cup. It is used to eat main course food items. It
can pick up just the right amount of rice, stew, or curry. It is always paired with a fork (with four tines) of
the same length or a dessert knife.

Dessert Spoon, Dessert Knife, and Dessert Fork − These are smaller than their main course peers and
are used to have desserts.

Soup Spoon − It has a round cup bigger than that of the table spoon. It is as long as a dinner spoon.

Butter knife − It has short rectangular blade that is sharp on the lower side to form an edge. It is useful
in cutting semi-firm pieces of butter and apply them on food items such as breads.

Salad Spoon − It is always used in pair with salad fork. It helps mixing and serving salad efficiently.

Beverage Ware
Margarita − It is a variant of goblet with a wide round dish-like cup. Margarita is used as a cocktail,
mock tail, or a sorbet glass.

Mug − It is used to serve beers.

Shot Glass − It is a small glass used to consume fermented or distilled alcohol directly. It can also be
used to pour distilled alcohol into other glasses for mixing with water or sparkling water.

Flute − It is a glass with a long cup and is mainly used to serve champagne.

Goblet − It is a round glass with or without stem. The goblets with stem are used to serve wines and
brandy. A non-footed version is used to serve whisky.

Dinnerware
Bread and butter plate- These little plates are used at breakfast and informal dinners. It is optional for
formal dinners. These are taken away before dessert is served. In a table setting, this is placed on the left
side of the diner

Appetizer plate- Not to be confused with the bread and butter plates; appetizer plates are a bit larger in
size. They are meant to hold bite-sized appetizers, charcuterie, fruit, or cheese.

Salad plate- Remember that the salad plate is larger in size than the bread and butter plate. These small
plates primarily hold individual portions of salad.

Soup plate or soup bowl- The shallow soup bowl is usually one-and-a-half inches deep with a well that
is six to seven inches across and is served and taken away with an under plate. These shallow types are
usually the only ones used during formal dinner service. During informal meals, soup bowls without rims
or saucer-like coupe bowls may be used.
Dessert plate- Utilized during both informal and formal meals, dessert plates are also called luncheon
plates by some manufacturers. Common encounters with the dessert plates are during wedding receptions,
parties, and events where single smaller servings of desserts are prepared for guests.

Types of Service

American Service
Usually called as "plate service” because the food was already placed in the plate in the kitchen
ready to be served to the guests. This type of service is used in coffee shops where there is a
demand for quick and simple service. It requires minimal training for novice waiters and
waitresses.

Russian Service
This type of service is the same as that of French service. However, in Russian service, the food is fully
prepared and pre-cut in the kitchen and then neatly arranged on silver platters by the Chef. The waiter
then shows the platter to the guest as a polite gesture and serves the food to the individual plates of the
guests using serving cutleries.
Buffet Service
Also called as self service and is normally used in banquet functions and in some restaurants.
Food is attractively arranged on a long table, classified and arranged according to proper
sequence, from appetizers to desserts. Soup is placed on a soup tureen and the hot entrees in
chafing dishes to keep them warm. Some equipment like dinner plates and saucers are laid
down right on the buffet table. Instead of the waiter serving the guests, the guests go to the buffet
table pick up plates, china, and cattery and knap kin and all other items and serve themselves of
their own choice.

Blue-Plate Service

This is where the food is laid out in an orderly and artistic manner on the dinner plate. Blue plate service
is where you have blue plates for all of your dishes and matching blue cutlery. You can have the blue
plate service in restaurants or at home. You can have it anywhere.
Hospitality

Submitted By:
Princess Diann Lappay
12 – St. Mark

Submitted To:
Ms. Celebrity Surrano