Table Appointments

Dinnerware
 Includes plates, cups,
saucers, & bowls
 Types:
 China
 Most expensive
 Elegant & durable
 Mainly white, off-white or
pastels; patterns available
 Stoneware
 Heavier
 More causal
 Less expensive
Dinnerware
 Types Cont.:
 Earthenware
 Moderately priced
 Less durable than
stoneware
 Pottery
 Least expensive
 Thick & heavy but breaks
easily
 Stoneware, Earthenware,
& pottery come in a
variety of colors &
patterns
 Dinnerware
 Types Cont.:
 Glass-ceramic
 Strong & durable
 Relative inexpensive
 Available in plain
white and many
patterns
 Plastic
 Lightweight, break-
resistant & colorful
 Stains & scratches
easily
 Used mainly for
casual dining
Flatware
 Also called silverware
 Includes forks,
spoons, & knives
 Types:
 Sterling Silver
 92.5% silver with
copper added for
strength
 Heavy & durable
 Most expensive
 Will tarnish
 Flatware
 Types Cont.:
 Silver Plate
 Base metal w/ silver
coating
 Coating wears off
after few years
 Less expensive but
still costly
 Stainless Steel
 Alloy composed of
steel, nickel, &
chromium
 Durable & less
expensive
Flatware
 Sterling & silver plate require polishing
 Stainless does not tarnish
 Be careful of using acids with all
 Can cause pitting, discoloration
 Consider shape, weight, & way it feels
in your hand before purchasing
 Beverage ware
 Also called glassware
 Come in many shapes & sizes
 Consider the look, feel, & the way it looks
with your dinnerware
 Made of
 Lead glass
 Higher quality
 More expensive
 Lime glass
 Lighter, more brittle
 Less expensive
 Plastic
 More casual
 Least costly
 Beverage ware
 Types:
 Tumblers
 Do not have stems
 Include juice, highball,
& coolers
 Stemware
 3 parts
 Bowl
 Stem
 Foot
 Include water goblets,
wine glasses,
Champagne flutes
Hollowware
 Includes bowls,
tureens, Pots, &
pitchers
 All are used to serve
 Can be made of metal,
glass, wood, ceramic
 Tends to be expensive,
fragile, difficult to
store
 Can match dinnerware
or complement it
 Tableware
 Includes dinnerware,
flatware, Beverage
ware, hollowware, &
linens
 Table linens
 Table coverings, table
runners, napkins, &
placemats
 Table cloths should
hang 6-8 inches for
casual; 10 inches for
formal
 Meal Service
 American/Family  Russian/Continental
 Most often used in  Most formal style
US  Served one course at
 Host/Hostess fills a time
serving bowl and  As one course is
places them on the finished, then next
table begins
 After table has been  Served at fine
cleared, dessert can restaurants
be served at table or
in the kitchen
Meal Service
 English  Compromise
 Host/Hostess fills
plates at table and
passes from guest to
guest
 Best used in small
groups
 Cross between
English & Russian
 Salad and/or dessert
is served from
kitchen
 Rest of meal is
served by
host/hostess from
table
Meal Service
 Blue Plate  Buffet
 Used at home when
serving small groups
 Plates are filled in
kitchen and carried
to dining area
 Seconds can be
served at table or in
kitchen
 Used in serving large
groups
 Separate table holds
food
 Plates, flatware, &
napkins are placed at
beginning of service
line
Table Settings
 Each setting is called a cover
 Cover contains linens,
dinnerware, flatware &
beverage ware needed by
each person
 The cover should be at least
24 inches
 Plate and/or placemat should
be placed 1 inch from edge
of table
 Forks go on left, spoons &
knives on the right w/ blade
pointing towards plate
Table Settings
1. Napkin 2. Salad Fork
3. Dinner Fork 4. Dessert Fork
5. Bread & Butter Plate 6. Dinner Plate
7. Dinner Knife 8. Dessert Spoon (Teaspoon)
9. Teaspoon 10. Soup/Table Spoon
11. Cocktail Fork 12. Water Glass
13. Red Wine Glass 14. White Wine Glass
15. Coffee Cup & Saucer*

*For an informal meal, include the coffee cup and saucer with the table setting. Otherwise, bring
them to the table with the dessert.
Waiting On the Table
 Rules to follow:
 Clear the table in a counterclockwise
direction
 1st cleared is either co-host, female on
host’s left, or elderly guest
 When serving or clearing plates, stand on
guest’s left
 When serving or clearing glasses, stand on
guest’s right
Manners
 Table manners are extremely important when
you want to make a good impression.
 Rules to follow:
 When presented with a variety of eating utensils,
remember the guideline to "start at the outside
and work your way in". For example, if you have
two forks, begin with the fork on the outside.
 Eat slowly and cut only a few small bites of your
meal at a time.
 Chew with your mouth closed and do not talk with
food in your mouth.
Manners Cont.
 Napkins should be placed in lap
 When passing dishes, always pass in the same
direction (Pass food items to the right)
 Do not place your elbows on the table
 Break bread into small pieces
 When finished eating, place knife on rim of plate
w/ blade facing in; place fork parallel to knife; lay
napkin to left of plate
 Wait for host/hostess to invite you to leave table
 Always remember to thank your host.