FOURTH QUARTER - T.L.

E  This simple table setting is appropriate for all

types of restaurants and casual events.
TABLE SET UP  You‟ll commonly see it used in diners and family
restaurants along with a placemat or a coffee
THREE TABLE SETTING DIAGRAMS;
cup.
 formal
TABLE SET UP
 casual
1. American table set up
 basic table
2. French table set up
Formal Table Setting
3. Russian table set up
 This is the style of place setting you will see used
4. English table set up
at fine dining restaurants, formal events, and
weddings. TABLE APPOINTMENTS

 Designed for a six course meal including an
appetizer, soup, salad, meal dish, a protein, and
dessert, this setting employs more flatware and
glassware than the other settings.
o Tableware includes the dinnerware that is used in
setting a table and eating a meal.
o The appointments for one individual diner are
measurements, also called PLACE SETTING.
o When selecting table appointments, you set the
tone of the meal either formal or not.

TABLE APPOINTMENTS

1. Dinnerware
2. Flatware
3. Beverageware
4. Holloware
5. Table decoration
6. Linens

Casual Table Setting 1. DINNERWARE

 Commonly used at luncheons, this setting is also
referred to as an informal table setting.
 It's a popular choice for wedding table settings
and casual restaurants that want to elevate their
dining room decor.
 This setting is similar to a formal table setting, but
is designed for three courses instead of six. The
flatware provided will be enough for a soup or
salad, main course, and dessert
Shoulder: The raised rim of the traditionally shaped plate.
Coupe Shape: A contemporary plate shape without a
shoulder, flat across the diameter, and rolled up slightly at
the rim.
Disposable dinnerware is made of lightweight plastic,
paper, or Styrofoam. It can be white or colored/printed
to match any theme.

The materials used and disposal of them presents an

environmental concern, although many disposable
plastics are now dishwasher safe and can be reused if
desired.

DINNERWARE

Basic Table Setting

A – 8” Salad / Dessert / Luncheon Plate

B – 12” Charger / Buffet Plate
C – 9-10” Dinner Plate
D – Cup (6 oz) / Saucer (5 3/4")
E – Soup Plate/Pasta Bowl (9-10")
F – Mug (8 oz)
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G – Handled Soup Cup (8 oz) / Saucer (6")
H – Demitasse Cup (3 oz) / Saucer (4 1/2")
I – Bread & Butter Plate (6")
J – Sugar Bowl (8 oz) / Creamer (8oz) Camera 12 oz.
soup/ cereal/salad bowl/8 oz. dessert/berry bowl
 Also we have STEAK KNIFE, ICE CREAM SPOON,
SUGAR SPOON, OYSTER OR COCKTAIL FORK &
SNAIL FORK

Years ago, chargers were always made of 3. HOLLOW WARE

metal. They were heated and then dinner plates were
placed on top of them. They helped to keep the food
warm. But today, chargers are mostly used for
appearance and offer a rich look to a table setting.
Buffet / Charger/ Service Plates
 These larger plates, is about 12” in diameter,
allow for generous servings during a buffet, at
formal dinners. They may serve as an underliner
for a smaller plate or bowl.
 They should never be used for more than two
courses, and should always be removed before
the main course is served.
2. FLATWARE OR TABLEWARE
 It refers to any hand utensil used in preparing,
serving, and especially eating food. It is more
commonly called silverware, but that term is not
always correctly used.
 The major items of flatware are the table knives,
forks, and spoons, serving spoons and forks,
dessert spoons, tea spoons and coffee spoons.
 Drinking straws and chopsticks also fall into this
category.
 Three forms of utensils combining the functionality
of various pairs of flatware are the “spork”
(spoon and fork), “knork” (knife and fork) and
“splade” (spoon and blade).
 is another name for serving pieces.
 These pieces include items such as; As cups,
Pitchers, Vegetable bowls,
 Tea and coffee services, Sugar bowls, creamers,
egg cups, trays, platters, vases, soup tureens, ice
buckets, gravy boats, casserole dishes, salt &
pepper shakers, or any other piece that serves as
a container.
4. BEVERAGEWARE/ GLASSWARE
 Drinkware or Beverageware is a general term for
the class which people drink.
 Glassware is a class of objects that include
drinkware made from glass or crystal.
 but beverageware is also made of plastic,
stainless steel, or paper/ styrofoam products.
COMMON TYPES OF BEVERAGEWARE
Highball: A 12 oz. “tumbler”, this tall slim glass is
commonly used for mixed or iced drinks. Larger versions
are called "coolers".
Old Fashioned: A 8-12 oz. “tumbler”, this wide, short glass
is also referred to as an „on the rocks‟ glass. It is used for
everyday use and mixed drinks. It isused for fruit or
vegetable juice.

Cocktail Glass: A 7-8 oz. glass used for serving mixed

drinks, most notably martinis.
A - Bouillon Spoon
B - Butter Knife
C - Butter Spreader
D - Cocktail Fork
E - Demitasse Spoon
F and G and H and Q - Dessert / Soup Spoon

I - Dinner Fork Brandy Snifter: A cocktail glass holding about 17 oz. of

J - Dinner Knife liquid when filled to the brim. The glass is wider at the
K - Fish Fork bottom and narrower at the top, to concentrate the
L - Fish Knife "nose" or fragrance of the brandy.
M - Iced Tea Spoon

N - Dessert / Salad Fork

O - Dessert / Salad Knife

P - Sauce Spoon
R - Teaspoon

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Goblet: An all-purpose stemmed glass with a 12-14 oz.
bowl. They are generally used for water, but can also be
used for all types of wine.
Red Wine Glass: A 12-14 oz. wide-mouthed rounded
bowl which allows the wine to “breathe”. A red wine is
served at room temperature, and held by the bowl to
keep the wine at an appropriate temperature and
enhance the aroma.
White Wine Glass: A 10-14 oz. glass that is taller in shape
and tapered at the mouth. As white wine is served
chilled, it should be held by the stem, which prevents the
hand from warming the wine.
Burgundy: An oversized 20-22 oz. balloon-shaped glass
used for full-bodied red wines. Like the standard red wine
glass, it is meant to be held by the bowl.
Flute: Used for serving champagne or sparking wines, this
glass is 6-8 oz. in size. The flute‟s tall shape and small
mouth allow the bubbles to move slowly and retain their
effervescence.
LINENS
 Table linen includes table cloths, place mats,
table runners 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.
 Table cloths and mats protect the table; napkins
protect the diner.
White or ivory tablecloths are traditional for formal meals,
but you can also use lace or plain- and pastel-colored
cloths.
 Patterned or brightly colored cloths are more
casual.
TABLE LENGTH + (DROP X 2) = THE TABLECLOTH LENGTH
 If your table is 60” long and you want your
tablecloth to hang down 10 inches on a side, you
take 60”+ 20”= 80” cloth.
 The length of fabric that hangs over the table edge
is called the “drop”.
 For casual settings, the drop should be at least 6-8
inches.
 For formal tables the drop should be 10-12 inches.
The longer the drop, the more dramatic the effect.
Better too long than too short.
 Floor length cloths are for buffet tables, rather than
for tables where people are to sit and dine.
 The #1 rule in selecting centerpieces is one
regarding “height”. Sit down at the table. The
centerpiece should never block the diner‟s view of
others sitting across the table. The only place for
very tall centerpieces is on a buffet table. 15” is a
good rule of thumb for “maximum” height.
 Flowers and candles rank first in ideas for
centerpieces. Think about safety when considering
candles, and containers that don‟t tip when
planning flowers.
Centerpieces
- may carry out a theme, such as an event (baby
shower or wedding) a holiday (July 4th), or a
season (autumn).
- Food items that may be eaten near the end of
the meal, like this cookie bouquet, fresh fruit, or a
decorated cake.
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