Popular Types and Sizes of Paper Napkins

1. Beverage Napkins
 These napkins are also known as cocktail napkins, and they are typically used for holding drinks,
appetizers, and desserts.
 These table napkins are also commonly used by bars and cafes.
 are generally single-ply and cannot be intended for prolonged use.

2. Snack Napkins
 Perfect for takeaways counters, quick-service restaurants, weddings, parties, and events.
 Unlike beverage napkins, these are slightly bigger and better in quality than beverage napkins.
 These are also often used inside the kitchen for quickly wiping off small spills.

3. Luncheon Napkins
 These are the most popular tissue napkins among casual dining restaurants and are perfect for sit-down
meals or buffet service.
 The paper quality is much better than a beverage napkin and also its 2 ply construction makes it suitable for
prolonged use.

4. Dinner Napkins
 These are made of the paper better in quality than luncheon napkins and also larger in size.
 are commonly used for dinner services in casual-dine and sometimes in fine-dine restaurants.
 These are so good in quality that a napkin would last almost the entire dinner.

5. Airlaid Napkins
 These are the most premium quality and elegant-looking table napkins available which are only used by
upscale fine-dine restaurants and for high-end parties.
 are very soft, have high absorbency, and have a linen-like feel. These are mostly of the same size as dinner
napkins.

Understanding the Quality of Paper Napkins

1. Paper Pulp
 is used to manufacture paper, and understanding it is the first step to understanding the paper quality.
 In tissue paper manufacturing,

2. Virgin Pulp
 The term “100% virgin pulp” refers to pulp that has not been recycled and is made entirely from trees
specifically planted for the production of paper.
 This type of paper is likewise thought to be of good quality.

3. Recycled Pulp
 refers to paper that has been created from previously used and recovered paper and paper goods.
 is manufactured from recycled paper that has been chemically processed to remove inks and other
undesirable materials, freeing the paper fibers.
 The use of recycled pulp as a raw material in the production of paper is safe.
 Most facial tissues, toilet tissues, and newsprints, as well as many other types, include 100 percent recycled
pulp.

4. Semi-virgin Pulp
 This is a form of pulp where the virgin pulp is mixed along with recycled pulp in order to give the paper
more strength and reduce cost.

5. Absorbency Capacity
  is a key feature of tissue papers.
 The amount of water absorbed by the wetted surface of the paper is measured as water absorbency.
 Tissue paper makers, on the whole, don’t market their tissues’ absorbency capacity. As a result, the best
way to determine absorbency is to test it yourself. Keep in mind that higher absorbency does not always
imply a superior quality.
 Absorbency varies depending on the application; for example, kitchen towels require a high level of
absorbency, whereas toilet paper requires a lesser level of absorbency.
 The higher the absorbency, the more likely the tissue would disintegrate, resulting in higher consumption.

6. Thickness
 of all forms of paper is measured in Grams per Square Metre (GSM).
 The lower the number, the thinner the paper. GSM is a numerical scale.
 Tissue paper usually has a weight of 10 to 35 GSM. Greeting cards are often 250+ GSM, while office
printer paper is typically 70 to 100 GSM. Better the thickness, better the absorbency, and better capacity to
withstand disintegration.

7. Ply
 The number of layers per sheet of tissue paper is referred to as the ply.
 For practically all types of tissue products, 1 ply, 2 ply, 3 ply, and even 4 ply are available in the retail
market.
 In industrial consumption, however, this is more or less standardized.
 Toilet paper is always two-ply, facial tissues are two-ply, multifold or M-fold towels are one-ply, kitchen
towels are one-ply, and table napkins are either one-ply or two-ply.
 The majority of beverage, cocktail, and snack napkins are single-ply.
 Napkins for luncheons and dinners are always two-ply.

8. Whiteness
 is not really a quality measure rather just an appearance measure.
 only means more chemical bleaching has been done to the paper in order to achieve that whiteness and
hence more environmental impact.
 Tissue paper doesn’t necessarily have to be white in order to be soft and absorbent.

9. Embossing
 plays a crucial role in the overall appeal and quality of all tissue products.
 is required on all napkins.
 It gives 1-ply napkins structural stability and 2- and 3-ply napkins tissue layers adherence.
 Consumers often identify unique embossed patterns and become loyal to the brand as a result.
 Each engraved embossing roll is a work of art that necessitates a high level of knowledge and precision
artisanship.
 It can take more than 100 hours to produce an engraved roll, which is often done by hand.

10. Increased surface area

 generates a bigger surface area, which boosts the paper product’s absorption rate.

11. Enhanced texture

 An embossed pattern, particularly a double-embossed pattern, gives the paper a softer feel.

12. Improved Bonding

 Multi-ply paper goods hold together rather than rip away thanks to the embossed pattern. An embossed
paper product has a more fascinating appearance than a flat paper product in terms of aesthetic appeal.

13. Comfort or softness

 Comfort and softness are subjective qualities that influence how a customer perceives a product but have
little practical value.
  Consumers tend to feel that the more the softness, the higher the quality, therefore choosing the proper level
of softness to impress your guests is critical. Unfortunately, softness and strength have a well-known
inverse connection.
 Strength diminishes as softness grows, or put another way, as strength increases, softness decreases. As a
result, using an excessively soft tissue napkin to dazzle your guests is not always a good idea; it will simply
increase your consumption. Based on your application, select something with the appropriate softness and
strength.

1. SUMMER COOKOUT

 Fold the napkin diagonally.

 Fold the corners up to meet the top corner.
 Fold the napkin back and close the corners in.

2. SUMMER CORN

Fold the napkin diagonally.

Fold the corners up to the top point of the triangle.
Fold the corner of the flaps back down so it's a half triangle.
Fold the back triangle tip down 3/4 of the way.
Flip the napkin over and bring the side angles in like hugging arms.
Tuck the angles into the pockets of each other.
Peel the top layer down on each side like a corn husk.

3. SUMMER TRIFECTA
I call this a Summer Trifecta because the napkin has three slots for a spoon, fork and knife. Fold the napkin two
ways into a square. Fold the corner down evenly. Fold the second layer down and tuck the corner behind the first
layer. Fold the third layer down the same way as the second layer. Fold the left side back 1/3 of the square. Then
fold the right side the exact same way. You should have a slot for all three utensils.
4. FALL LEAF

This giant fall leaf is eye catching when you use a popping color like orange. Fold the napkin diagonally. At the
bottom tip of the triangle, fold a zig zag 1 inch apart until you reach the longest side of the triangle. Bend the
midpoint and fold the napkin in half. Tie a string around the folded end. Iron the napkin fold to press on the crease.
Lay the leaf on a plate.
5. FALL THANKFUL

Fold a napkin diagonally. Bring the middle tip into the middle of the longest side. Take the top point of the triangle
and fold it down but not crossing the middle point. From the top, start rolling the napkin all the way down. Tie the
roll with a string. The napkin should look like a candle.
6. WINTER HOLIDAY

This is a good table setting when your guests are sitting very close together. The flatware are tucked into the napkin.
Start by folding the napkin in half long way. Fold one half down to meet the middle crease of the napkin. Fold the
napkin in half and then in quarter leaving a middle pocket to tuck the flatware. Add Rosemary or holy berries for
some holiday cheer.
7. WINTER BOW

Start by folding the napkin diagonally. Fold the longest side 1 inch until you reach the middle. Fold the middle point
of the triangle in 2 inches. Continue folding the rest of the napkin all the way. Bend the top leg down and bottom leg
up making a X. Pinch the middle and tie a glitzzy string to make the bow.
8. SPRING SIMPLE

This is the easiest fold ever. The hard work is jazzing the napkin with a flower or strings. Fold the napkin in half
long way. Roll the napkin from one end to the other. Tie a string to keep it together.
9. SPRING BUNNY

This is the hardest fold ever but worth the effort because the napkin looks like a bunny rabbit. It's perfect for Easter.
Fold the napkin in half long way and then half again. Fold the ends down from the middle to look like a house. Fold
the bottom corners up diagonally. Turn the napkin around and bring the side corners in to meet in the middle. Fold
the sides in and tuck the corners in between the folds. Make sure the tuck is tight. Turn the napkin around and fluff
the bunny ears.
10. SUMMER ROSE

This is an adorable fold for weddings and summer garden parties. Start by folding the napkin diagonally. From the
longest side, fold 1 inch again and again to 3/4 of the way. From the longest end, roll the napkin all the way over.
Tuck the remaining flap into the loose flap above the roll. Fold the two flap over to cup the rose. Add a green leaf
under the rose.

Reference
https://zarnik.com/blog/food-and-beverage/different-types-of-paper-napkins-for-restaurants
https://craftboxgirls.com/blogs/articles/10-ways-to-fold-napkins