DIFFERENT TYPES OF DINING PLATE

1. BREAD PLATE 4. SALAD PLATE

2. CHARGER 5. SOUP BOWL
3. DINNER PLATE
 BREAD AND BUTTER PLATE

DefiningFeatures: The smallest plate on the table measuring five to seven inches

in diameter.

Use: 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.
Size: (6”)
 APPETIZER PLATE

Defining Features: Size varies from four to seven inches, slightly curved edges and
typically no indentation
Use: 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

Defining Features: Usually round in shape, salad plates come in two sizes: The
larger one is eight to 8.5 inches and the smaller one is an inch less.

Use: Remember that the salad plate is larger in size than the bread and butter
plate. These small plates primarily hold individual portions of salad.
Size: (8”-8.5”)

SOUP PLATE/BOWL

Defining Features: A wide, shallow bowl with one-inch rims, typically nine to 10
inches in diameter
Use: 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 underplate.
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.
SIZE: ( 9” )- soup bowl
 CHARGER

Defining Features: Decorative edges, flat, and usually 13 to 14 inches in diameter,

making it one of the largest plates on the table
Use: Used mainly for decoration, chargers are an optional addition to the
tablescape. Place them underneath each dinner plate setting during a special,
more formal gathering with full-course dinners. One does not usually eat off
these large wares but a first-course salad plate or soup bowl may rest on top of it.
 DINNER PLATE

Defining Features: 10 to 12 inches in diameter

Use: The most used plate during the entire meal, the dinner plate comes out
during the main course, after the salad. Sometimes it is the plate resting just
above the charger. Many use the same plates for both lunch and dinner, while
others distinguish the lunch plate as lighter and an inch smaller.
 DESSERT PLATE

Defining Features: These plates are seven to nine inches across and are ornately
decorated.
Use: 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.
Size: ( 6”)
 SAUCER

Defining Features: Less than 10 inches in diameter with an indentation for a cup

Use: Saucers are primarily paired with teacups or coffee cups and the indentation
in the center makes it so that the cups its holding does not move around. Never
use or substitute a saucer for any plate.
 DEMITASSE CUP AND SAUCER

A demitasse (/ˈdɛmɪtæs/; French: "half cup") is a small cup used to

serve Turkish coffee or espresso.
It typically has about 60–90  ml (2–3 fl oz)[1] capacity — half the size of a full
coffee cup (a tasse à café is about 120 ml (4 fl oz)). They are typically ceramic
(pottery--porcelain or stoneware)[citation needed] and accompanied by
matching saucers, but some coffeehouses and china companies also produce
brightly decorated varieties.[citation needed] [2][3] Another type of demitasse has
a glass cup set into a metal frame. ( 4”)
 GRAVY BOAT

a long,  low co
ntainer  with
a handl e, used
for serving gravy at the table
SUGAR BOWL AND CREAMER

Use for serving sugar and milk.

 PLATTERS

a large type of dishware used for serving food. It is a tray on which food is

displayed and served to people. Its shape can be oval, round, rectangular, or
square. It can be made of metal, ceramic, plastic, glass or wood. Plain and
ornate platters suitable for more formal settings or occasions are made of, or
plated with, silver, and antique examples are considered quite valuable.
Especially expensive and ceremonial platters have been made of gold.
Size: (8”-!0”)diameter
 TEA OR COFFE POT

Use for serving tea or coffee.

 SOUP TUREEN

Tureen is a serving dish for foods such as soups or stews, often shaped as a

broad, deep, oval vessel with fixed handles and a low domed cover with a knob
or handle. Over the centuries, tureens have appeared in many different forms,
some round, rectangular, or made into fanciful shapes such as animals or
wildfowl. Tureens may be ceramic—either the
glazed earthenwarecalled faience or porcelain—or silver, and customarily they
stand on an undertray or platter made en suite.
 BUTTTER KNIFE

a butter knife may refer to any non-serrated table knife designed with a dull

edge and rounded point; formal cutlerypatterns make a distinction between such
a place knife (or table knife) and a butter knife. In this usage, a butter knife
(or master butter knife) is a sharp-pointed, dull-edged knife, often with
a sabre shape, used only to serve out pats of butter from a central butter dish to
individual diners' plates. Master butter knives are not used to spread the butter
onto bread: this would contaminate the butter remaining in the butter dish when
the next pat of butter was served. Rather, diners at the breakfast, the luncheon,
and the informal dinner table use an individual butter knife to apply butter to their
bread.[1] Individual butter knives have a round point, so as not to tear the bread,
and are sometimes termed butter spreaders. If no butter spreaders are
provided, a dinner knife may be used as an alternative.
 OYSTER FORK

a small, three-pronged fork, used especially in eating seafood.