The Table and Its Appointments

I - The Table
The size and shape of tables depend entirely on the availability of space
and the kind of service employed. Normally, three types of tables are used: the
round, the square and the rectangular.

The height of the table irrespective of the shape should be 75 cm from

the floor level. The diameter of a round table to sear four people should be
approximately 92 cm. The size of a square table to seat two people should be
76 cm. sq. to seat four people. The size of a rectangular table to seat for people
should be 137 cm x 76 cm.
The dimension of chairs should be relative to table dimensions. The
average height of the chair should be 92 cm. The seat should be 46 cm from
the floor and 23 cm from the top of the table. This would enable the guests to
sit and eat comfortably, without their legs touching the underside of the table.

II - Table Linen
Your dining table was most likely a major home design as well as
monetary investment. It would be great to protect it and prolong its life for as
long as possible. That’s where table linens come in. Table linen includes table
cloths, placemat, table runner and table napkins. They are called table linen
because in old times they were mostly made from linen fabrics which are
durable. Nowadays table linen can be made from both natural and synthetic
fabrics.
a. Table Cloths
Tablecloths are the foundation of your table decorations. For formal
meal, or perhaps to
conceal an unsightly
dining table, a full
tablecloth is a smart
solution. For a simpler
and more minimal
setting, or to highlight
a beautiful dining
table underneath, only
a table runner may be
necessary. These are
made with different
fabrics and in different colors. Usually, patterned or colored table cloths
are used for casual dining whilst white and pastel plain clothes are
used for more formal occasions.
The size of a tablecloth
is determined by the size of
the table on which it would
be put. Tablecloths should
hang down the side of the
table up to at least 30 cm.
For very formal and buffet
tables, the cloth should
hang almost to the ground.
Tablecloths should be well
ironed and used without
creases.

b. Placemats
Placemats and napkins are the next layer of table setting. If your
tablecloth is more muted and subtle, or if you skipped out on using one
all together, consider being bold and having more fun with the placemat
and napkin selections ---- perhaps a colorful graphic print or unusual
material selection. They usually measure about 28-43 cm. They came in
various shapes e.g. rectangular, oval, round etc. The material used
includes linen, lace, plastic, jute, cork etc.
Placemats are easier to maintain but they cannot be used for very
formal occasions. They are used on tables that are beautiful. Sometimes
 they are placed on tablecloths to protect them. Tablemats are used to
cover the place occupied by one person whiles tablecloth cover the
whole table.

c. Table Runner
Table runners complement your table settings by adding color,
texture and a unifying
element to your table’s
cape. Table runners add a
touch of elegance,
bringing a sense of
tradition to an occasion.
Table runners are usually
30-33 cm wide and a little
longer than the table on
which they are used. They
are often used alongside
placemats. They are
placed across the middle
for the dining table lengthwise.
They are mostly used to make the table attractive. Also they can be
a silencer to prevent dinnerware from making noise on the dining table;
they can also serve as a head pad.

d. Table Napkins
Table napkins are made with fabric or paper. The fabric must be
absorbent. They can be made to match other table appointments or to
contract them. There are different napkins sizes.
Napkins are usually square. The following list shows what sized
napkins are used for various occasions:
1. Formal, Multiple Course, Meals – large napkin (22 to 26
inches square)
2. Buffet Service – medium to
large napkins (18 to 24
inches square or 12 x 22
inches)
3. Informal Dinners – medium
napkins (18 to 20 inches
square)
 4. Luncheons – smaller napkins (14 to 16 inches square)
5. Tea – small napkins (12 inches square)
6. Cocktails – very small napkins (9 inches square, 4 x 6
inches, or 6 x 8 inches)

Napkins at a formal
meal should match the
color of the tablecloth.
Napkin texture should be
compatible with that of
the other linens at the
table and tableware
finish. Fine textures work
best for formal occasions,
while unique textures
can be used at informal meals to add interest to the table setting.
Napkins are placed in the center of the service plate to save space at a
formal event. Table napkins can be made of paper. They are cheaper and
save washing. They can however be used only for informal dining. Table
napkins are made for wiping hands, wiping the mouth, and protecting
clothing when eating

e. Silence Cloth
A heavy pad of material used underneath tablecloths. It is usually
fits the size and shape of the table without any allowance for overhang.
The best materials used are quilt, flannel, felt and thin foam. Besides
improving the appearance of the tablecloth, silence cloth protects the
table from hot dishes and deadens sound when plates and serving dishes
are placed.

f. Top Cloth
Small pieces of material placed on top of tablecloths. They protect
the tablecloths and eliminate the need for changing the large tablecloth
more frequently. All that is needed is change the top cloth daily
III - Dinnerware
Dinnerware is a collective name given to dinner plates, breakfast plates,
side plates, soup bowls, cereal bowls and dessert bowls.
When selecting dinnerware consider how the color and design will look
when you serve your food in it, the durability of the material, and the ease of
care. Proper handling and storage can extend the life of your dinnerware.
For competitiveness, presented below are the dinnerware and service
equipment used for formal and informal services alike.

a. Dinnerware Used for Serving

1. Vegetable dish – a deep serving dish for vegetables, rice or any
saucy dish
2. Soup Tureen – a deep
serving dish for soup. It is always used
with under liner and a fitted cover.

3. Platters – usually oval-shaped

dishes used for serving a variety of
foods, they come in different sizes.

4. Coffee Pot – generally taller and

more slender than tea pots

5. Teapot – generally
shorter than coffee pots and can be
used to serve hot water or used to
steep tea
 6. Cake Stand – used to display and serve
appetizers, cakes and other desserts.

Types of Dinnerware Used for Individual Covers

1. Place Plate – a 12” plate used as under liner in formal sit-down
dinners. It is not used for serving food. It may be made of wood,
metal or wicker.
2. Dinner Plate – a 10” plate used for the main dish in each cover in
formal dinners.
3. Luncheon/Breakfast Plate – a 9” multipurpose plate used for daily
dining.
4. Soup Plate – a 9” deep plate used for soup in formal sit-down
dinners.
5. Cereal Bowl – a 6” multipurpose deep dish used for cereals,
desserts, salads or rice.
6. Bread and Butter Plate – a 6” plate used not only for bread but
desserts, molded salads or rice.
7. Salad Plate – a 7” plate used for salads, desserts or under liners for
glass stemware.
8. Cup and Saucer – comes in pair and is used for coffee or tea, or
even soup for informal meals.
9. Demitasse Cup and Saucer – small cup and saucer used for hot
chocolate or other dinner coffee. The capacity is half as the
ordinary cup.

IV - Flatware
This is sometimes called silverware and it refers to the equipment used
for eating and serving food at table. Table knives, forks and spoons, serving
spoons and forks, dessert spoons and coffee spoons are all called flatware.
They are made of silver, stainless steel, wood or plastic.
Silver and stainless steel are affected by eggs, vinegar, salt, tea and
coffee. You should avoid their prolonged contact with these foods. Discolored
stainless steel can be cleaned with non-abrasive materials like sifted wood ash.
Before cutlery can be used by guests you must make sure it is clean and
polished. It is important to handle cutlery carefully. Do not tumble it out of the
wash basket or throw pieces on top of each other or you will cause scratches.
For hygiene reasons, cutlery that has been dropped on the floor must be sent
back through the wash cycle. Cutlery is polished using a lint-free towel or
polishing cloth straight after coming out of the dish washing machine. If this is
not possible then it should be dipped in a very hot water that has had a few
drops of vinegar or a slice of lemon added, and then polished.

Types of Flatware for Cover and for Serving

Type Description Uses

Dinner Fork 4 pronged Dinner
Salad/Dessert Fork 4 pronged Salad, dessert
Oyster Fork 3 pronged, very small fork For oyster
Pickle Fork 2 pronged, very small fork For pickles
Dinner Spoon Oval bowl Dinner
Soup spoon Round bowl Soup
Teaspoon Oval. Small spoon Coffee/tea

Type Description Uses

Iced tea spoon Long handled For tall glass
Dinner knife Straight or serrated broad and Dinner
round tip
Steak knife Serrated and pointed tip Steak
Butter knife/spreader Small broad spatula Butter
Serving spoon Large spoon with higher bowl Serving main dish
Serving fork Large fork with larger handle Serving main dish
Pie server Short handled spatula, Serving cakes and
elongated and leaf shaped pastries
Soup ladle Long handled and with big Serving soup
round bowl
Gravy ladle Small handled small bowl Serving sauces
Sugar spoon Small teaspoon Serving sugar
Sugar tongs Small tong Serving sugar
cubes
Demitasse spoon Small teaspoon After dinner coffee
V - Glassware

Glassware come in various shapes and sizes, collectively they are called
glass wares. They add beauty and height to table setting. Glass wares are made
with glass, plastic, stainless steel and wood. Primarily, they are categorized as:
1. Tumblers (flat bottomed, cylindrical glasses that is basically a bowl
without a stem or food)
2. Footed wares ( a style of glass whose bowls sits directly on a base or a
foot)
3. Stem wares (glasses having all three features: a
bowl, food and stem)
4. Mugs (a tumbler with a handle or as a tall glass
cup)

Glassware is usually included in the table setting

where water or alcoholic beverages are going to be
served with the meal. The wine glass should be the right
shape to concentrate the scent and aroma of the wine
for the customer. Wine Glass
There are various types of glassware of different shapes and sizes, all
serving their own purpose. Learning which drinks belong to which glass is
beneficiary to both you and your customers. They receive a higher quality
drink, which in turn reflects back on you and/or your establishment. Usually,
glassware is named after the drink it is used to serve with, i.e., the water goblet
is used to be a vessel for drinking water or the cocktail glass for most of the
cocktails.

Water Goblet

Highball Glass Collins Glass

 Glassware is usually washed in a dishwasher designed for glasses so no
detergent scum remains. Residue left over from incorrect washing can affect
the flavor and fizziness of drinks. As glasses are carefully removed from the
dishwasher they should be individually checked for cleanliness. Look carefully
to see no lipstick marks remain. Always use the stem to handle glasses to avoid
leaving finger marks on the glass. Glassware looks best if it is polished with a
lint-free cloth as soon as it is removed from the dishwasher. If this is not
possible, then you can use steam from a bowl or a bucket of hot water to
dampen the glass and then polish it clear using a lint-free cloth. Check every
piece of glassware carefully for fingerprints, chips and cracks before placing it
onto a table. Damaged glasses should be disposed of safely in accordance with
the restaurant’s procedures.

VI - Hallow wares and Other Service Equipments

Hallow ware is a term that refers to table service items such as sugar
bowls, creamers, coffee pots, teapots, soup tureens, hot food covers, water
pitchers, platters, butter pat plates and other metal items that went with the
china on a table. It does not include flat wares.
Most Common Used Hallow wares
1. Pitcher – used to serve a variety of beverages
including water iced tea and soda

2. Sugar bowl – used to serve

granulated sugar as well as sugar cubes
3. Creamer – similar in size to the
sugar bowl, for use to serve cream

4. Gravy boat – used for serving gravies and sauces

Another important piece of service equipment in the restaurant operation

is the side station. It is used by the service staff to keep all the service tools,
utensils and other small equipment in one place. It is also used as a landing
table for the dishes picked up from the kitchen enroute to the table and the
dirty dishes from the guest’s table to the wash-up area.
 Trolleys also ease up the job of a food and beverage attendant for it can
aid in travelling not only to the different parts of the dining room but also to
other service areas. Some of them are:
Gueridon or Flambé Trolley
A gueridon or flambé
trolley is a small mobile trolley that
can be placed alongside the
guest’s table. It consists of one or
two burners, a gas cylinder and a
work and storage space for
plates and cooking equipment. Using
this trolley, the food is flambé at the guest’s table. Only skilled and
well trained waiters are allowed to handle this service as there is
the risk of spoiling food by overcooking it and of the flame causing
a fire in the premises.
Room Service Trolley
This trolley is known for its versatility. It is used or the
service to guests in their room. The waiter sets up the meal and
covers on the trolley and wheels it into the guest’s room. This
trolley may also be used as a dining table in the privacy of the
guest’s room. Beneath the trolley top, provision is made for
mounting a hot case to keep the food warm.
Dessert Trolley
This trolley serves as a visual aid to selling desserts. Guests’
are more likely to order a dessert if they can see what is available,
particularly if it is well presented. Some dessert trolleys are
refrigerated. Gateaux, pastries, jellies, tarts, pies, flans and
soufflés can be served from a dessert trolley.

The table, table appointments and other service equipment are assets of
the establishment and cost a considerable amount of money. Great care should
be taken while handling it and a strict control system should be employed on
the use, breakages, and pilferage. Regular inventories should be taken to keep
check on the costs, and to identify the right time to make a purchase indent to
replace equipment that is in short supply.