Food &

Beverage
Services
NCII
 Food and Beverage Services NC II is a technical-vocational program that
trains students on the preparation of food plans and meals for restaurants, hotels,
canteens, banquets and functions, and basically any establishment that serves
food to a large number of people. The program teaches students how to properly
welcome guests and take food and beverage orders, promote food and beverage
products and provide food and beverage service to guests.

This program educates students about kitchen/service area procedures and

protocols and the general routine and responsibilities in the food and beverage
department. More importantly, students are properly oriented on how to receive
and handle guest concerns. The Food and Beverage Services NCII program also
develops students’ skills in bar operation and maintenance and cocktail
preparation and mixing.
 The course structure for Food and Beverage Services NC II is divided into
three main competencies:

Basic Competencies 
 Participate in workplace communication
 Work in a team environment
 Practice career professionalism
 Practice occupational health and safety procedure

Common Competencies 
 Develop and update industry knowledge
 Observe workplace hygiene procedures
 Perform computer operations
 Perform workplace and safety practices
 Provide effective customer service
Core Competencies 
 Prepare the dining room /restaurant area for service
 Welcome guests and take food and beverage orders
 Promote food and beverage products
 Provide food and beverage services to guests
 Provide room service
 Receive and handle guest concerns
Is Food and Beverage Services a
profession?

Serving food and beverages, for example in a restaurant or a

hotel, is not usually considered as a professional job. However if
you get certified by TESDA, and have an experience of a few years
working in this industry, you may be considered as a professional.
This is more common as you reach managerial jobs in the food and
beverage industry.
What skills, traits and attitude will
help you succeed in this course?
 Being comfortable serving other people
 Basic oral and written English skills – during the on the job
training (OJT), students are assigned in different establishments
such as hotels, resorts, restaurants and a lot more where the use of
English is important both to entertain customers and for job related
tasks.
 Being Courteous and Polite – it is essential to be courteous and
polite when entertaining customers, attitude is as important as
quality service in the Food and Beverage Service field.
 Endurance – the ability to withstand tiresome work such as serving
customers, standing up and walking from one area to another and
being in the kitchen where the environment may be uncomfortable
 Technical Skills – the knowledge and ability to learn, operate and
control properly and safely tools and instruments as well as standard
kitchen appliances such as refrigerators, blenders, ovens, coffee
machines, etc.
 Computer Literacy – basic knowledge of computer use and being
able to understand application software and systems
Career Opportunities for Food and Beverage
Services NC II graduates
Entry Level jobs

 Jobs requiring no prior to minimal level of experience: F&B service

attendant – a person who takes customer orders, ensures tables are
clear and carries dishes back to the kitchen area
 Waiter – the work includes cleaning and setting up tables, explaining
menus, taking orders, and serving food and beverages.
 Dishwasher – clean dishes, utensils, kitchens, and food preparation
equipment.
 Foodservice Counter Attendant – prepares, heats and finishes
simple food items; usually employed in more casual diners or in fast-
food chains
 Kitchen Helper – cleans and sanitizes kitchen equipment;
assists in basic food preparation; receives and stores products in
kitchens.
 Room Service Attendant – provide food and beverage services
to guests in their staterooms, as well as in cafes, restaurants, and
other onboard food and beverage venues.
 Bar Utility – responsible for supporting bar operations,
ensuring an adequate supply of alcohol and mixers, clean
glasses, ice, and garnishes in all bar venues; and maintaining the
cleanliness of all bar areas, glassware, and equipment
 Bar Servers – suggest, serve, and sell beverages to guests
seated at tables or standing in bars, cocktail lounges, and during
special events throughout the vessel, providing excellent service
and ensuring that guest safety comes first.
 Bar Servers – suggest, serve, and sell beverages to guests
seated at tables or standing in bars, cocktail lounges, and
during special events throughout the vessel, providing
excellent service and ensuring that guest safety comes first.
 Cruise Line Staff – maintains passenger cabins and runs the
restaurant, bar, recreation area and retail shops inside a cruise
ship
 Food Packager – responsible for stacking and piling goods
into their correct containers and preparing them for shipment
using various equipment; cleans and prepares containers before
placing goods in them.
 Food and Beverage Checker – computes food or beverage
service bills and verifies completeness of customer orders in
hotel kitchen, dining room, restaurant, or service bar.
 Commis – junior chef
Mid-Level Positions

 Require trainings and prior job experience of a few years: Bartender –

a person who serves alcoholic beverages; responsibilities include
maintaining supplies and inventory for the bar and mixing a variety of
cocktails
 Head waiter/waitress – responsible and accountable for all dining
areas throughout the day; interacts with guests on a daily basis to
ensure satisfaction and assists the Restaurant Manager with any guest
demands
 Sommelier – ensure that guests are able to find a wine within their
budget that fits their tastes and complements their food.
 F&B Controller – compiles and computes amounts and costs of food
sold and bought from records casher and other summaries.
Managerial Positions

 Require years of extensive experience and practice:

 service managers – responsible for the daily operation of restaurants and
other establishments that prepare and serve food and beverages.
 Bar Operations Supervisor – direct, control and arrange all staff, within
the direct span of control ensuring customer requirements are satisfied.
 Food Operations Officer – ensure that all reporting and control
procedures in the operations, customer service, quality of production,
hygiene and cleanliness standards, maintenance and general
administration are completed and in place according to company’s policy
and chain operation manual.
 Chief Steward – supervises and coordinates activities of pantry,
storeroom, and non-cooking kitchen workers as well as purchases, kitchen
supplies, and equipment.
Prepare the dining room/restaurant
area for service
 Everything that might be required for service is kept in the service area,
where preparations can be completed, and sometimes the washing up is
done. Other small stocks of cutleries, crockery, napkins and similar items
maybe kept in sideboards in the room, conveniently located for re-laying
tables. Keep your preparation areas tidy, orderly and clean. There maybe a
cleaning schedule which sets-out when floors and walls should be washed,
cupboards and shelves emptied and cleaned, etc.

When preparing what you need, inspect each item. Return any that
are not clean to the wash up area, or wash them yourself. Take out of
service any that are damaged, e.g. china which has cracks or chips. Your
manager will tell you whether damaged items should be thrown away or
kept aside for the next stacking of equipment’s. There maybe a scheme
for recording loss through breakages.
 Check that stocks are sufficient and in their proper place. Order new
stocks before you run out. You may have to complete an internal order from
(sometimes called requisition), and have this signed by the manager. Follow
safety procedures for withdrawing damaged or faulty equipment from use.
Turn on equipment for making drinks, keeping food and equipment hot or
cold in time for it to reach operating temperature. Check that refrigerators are
working at the correct temperature.

Dining Room – is the place where food which has been carefully prepared is
to be served. In a foodservice establishment, care must be taken to prepare
and arrange the dining room such that efficient service to guests can be
render. The best food may lose its appeal when served in a poor manner. On
the other hand, good service sometimes makes up for whatever is lacking in
the food.
Types of Meal service
Self- Service
 Calls for costumers or guests selecting their own food form a point where
food offerings are arranged, either in a food counter or in an assembly line.
The guests then carry their own food to the dining table.
 There are two categories of this type of service. These are the cafeteria
service and the buffet service.

Food-Server Service
 There are two major categories of food server service: counter service and
table service. As the term implies, food server service is distinguished by
the presence of someone who personally attends to the needs for the dinner,
in contrast to the self-service type where the diner is given minimal
assistance from the foodservice staff.
Types of Self-Service
Cafeteria – is a type of food service location in which there is little or no
waiting staff table service whether a restaurant or within an institution such as
a large office building or school; a school dining location is also referred to as
a dining hall or canteen.

Buffet – sometimes called smorgasbord. A buffet is typically a long table

with lavish displays of food. Guests make their way down the line to pick and
choose from an a la carte-style menu. Buffets are versatile and work for many
cuisine styles. Guests appreciate the variety a buffet offers, and even finicky
eaters can find something to nibble on. While this is a less formal service
style, a well-planned buffet meal can still be elegant depending on the dishes
you serve.
Food server service types
Counter service
 Counter service is a form of service in restaurants, pubs, and bars.
 Counter service is also called “bar service” in the case of pubs and bars where
the counter is also called the bar.
 Counter service is compared with table service where service is provided at the
table.

Table service
 This is use in residences and in hotel and restaurants where dining areas are
arranged in varying degrees of formality and where service staff attend to the
diners’ need as they follow certain styles of service.
 In general there are four distinct styles of table service. These are the American,
the English, the French and the Russian, the first two are informal types while
the other two are more formal.
Types of table service
Table service refers to the varied ways in which food is presented and served at the
table and the objects utilized at the table such as dishes, glasses, plates, silverware
and table linens.

The style chosen can directly influence the ambience and tone of the event therefore
it is key to get it right. Yes, if you are trying to impress business contacts silver
service will do that, however if you are meeting the potential in-laws for the first
time it could appear a little stuffy and over the top.
Plus, as every service style has its own distinctive style and is quite unique it’s never
a bad idea to be clear of the nuances of each.

 American table service

Today this is a commonly used table service and is characterized by the food being
prepared and plated in the kitchen and brought to you at the table by serving staff.
This is the most common type of service in restaurants the world over as it allows a
lot of people to be served quickly.
 If it is a more formal style it can be presented to you under a plate cover
or cloche, however you will always have your portion size decided for you
and should be served from your right side.

The following advantages of this type of service account for the wide usage
in homes and food service establishments.

1. The kitchen staff is mainly responsible for the food quality, portioning, and
presentation. Hence, consistency of the food product is maintain.
2. This service style allows for prompt service because most food items are
already prearrange on the plate when served to the guest.
3. There is no need for skilled food servers. Service can be efficiently performed
with minimal training and experience.
4. The cost of equipment needed for this type of service is minimal. No elaborate
trays, carts and table appointments are necessary.
American Table Service
 English Service

often referred to as the Host Service because the host plats an active role in
the service. Food is brought on platters by the waiter and is shown to the host for
approval. The waiter then

Places the platters on the tables. The host either portions the food into the
guest plates directly or portions the food and allows the waiter to serve. For
replenishment of guest food the waiter may then take the dishes around for guests
to help themselves or be served by the waiter.

This type of service is commonly used in homes and in formal restaurant. Its
popularity and wide usage could be due to the following reasons:

 It is simple and easy to execute

 It does not call for highly experienced or trained food servers.
 the dinning room space required is minimal.
 Service can be fast, depending on the diners’ preference since they can
control their pace while dining.
English Table Service Setting
 French table service

French table service has two types of presenting food to guests.

Originally, French service involved all the food being placed on the table at
once with guests helping themselves and passing the dishes around the
guests, very much as we often do when eating at home with family. This style
is often referred to as ‘family style’ service.

In the more formal style of French service, a server presents a dish of

food individually to each guest and the guest helps themselves onto their
plate. Sometimes the food will be pre-cooked in the kitchen and finished off
at the table in front of the guests. There are however some rules that need to
be followed, including:
 Guests are served from the left
 Plates are cleared from the right
 Female guests are always served first
 It is a very personalized service. Food is brought from the kitchen in
dishes and salvers, which are placed directly on the table. The plates are kept
near the dish and the guests help themselves.

 food is served from the gueridon where the rechaud keeps the
food warm. The gueridon is kept close to the guest’s table.
 Food is partially prepared by the chef in the kitchen and cooking is
finished by the chef de rang using the gueridon, in full view of the
guests. The chef de rang also does the carving of meal or poultry,
the preparation and flaming of the dishes, and the arrangement of
the cooked food n the guests plates. The commis de rang carries
the plate of the food of the guests.
 Food is served to the guests from his/her right side, except butter,
bread plates and salad.
French table service style
Russian table service

An elaborate silver service silver service much on the lines of French service
except that the food is portioned and carved by the waiter. Russian table
service involves different styles depending on the Chef and Host. Often the food
is prepared in the kitchen and then each course is brought to the table sequentially
and carved and portioned by the waiter which the guest then helps themselves to.
However, sometimes the food is prepared and pre-cut in the kitchen and
arranged on platters and is individually served to each guest at the table.

It is important and good practice to know the various styles of service, in

case they arise. If you are working long term with a private employer, you will
get used to the style of service they like and can adapt to their needs if they have
dinner parties for example and would like a slightly more formal service style
than usual.
If you are working for short/temp bookings, each principal will have a
distinct way of how they like things to be done and will often tell you this
before service in order for you to lay the table. You may have to adapt your
style slightly depending on the space available on the table/layout of the
room or what crockery/serving platters they have available.

Silver table service

Probably the most well known and considered the most luxurious
service, silver service is most certainly the one service where etiquette plays
the greatest part.
It commands images of the finest dining lines and silverware, served by
elegant uniformed waiting staff with each course served in the proper bowls
and plates and eaten by separate cutlery in a strict order.
With silver service your food is served for you at the table individually
from a large platter or dish using a fork and a spoon, which requires a lot of
practice by the server.
There are many different rules, which need to be strictly followed,
including:

 Guests are served in a clockwise direction, starting with

either the guest of honour or the host
 Food is served from the left, however drinks and meals that
have already been plated are served from the right
 There is a specific set of crockery and cutlery for each course
and you start from the outside and work inwards as you move
through the courses
 At the end of each course, crockery is cleared by the server
from your right hand side
Russian table service style
Recap
 FBS NCII meaning, scope & importance.
 Is Food and Beverage Services a profession?
 What skills, traits and attitude will help you succeed in this course?
 Career Opportunities for Food and Beverage Services NC II graduates
 Types of Meal service
Self- Service
 Cafeteria
 Buffet

Food-Server Service
 Counter service
 Table service
 Types of table service
 American table service
 English table service
 French table service
 Russian Table service
Play the video of different table set-
up
 Table Setting
How to Set a Table: Basic, Casual, and Formal Table Settings

Learn how to set a table, from a basic table setting, to an informal

table setting for a casual dinner party, to a formal place setting for a
holiday.
 How to set a table used to be common knowledge, but in today’s fast
and busy world, knowing how to set a table properly has become
somewhat of a party trick. If you’ve been tasked with hosting a baby
shower luncheon, an informal dinner party, or a big Thanksgiving
dinner and weren’t taught how to set the table as a child, no worries, we’ve
got you covered. Here are detailed instructions on how to set a table
properly for three different situations, from casual family dinners to a
formal holiday feast. To make it even easier, we've included a table setting
diagram for each scenario so you can easily visualize where to place each
plate, napkin, fork, and knife. Bookmark this page so you can easily
reference it as you're setting the table before the meal—or share the
diagrams with your kids and task them with preparing the table for dinner.
Basic Table Setting

If you’re getting things ready for an everyday dinner or a weekend

breakfast, you might want to know how to set a table properly. For casual
events, one needs just a basic table setting: a placemat, cutlery (fork, knife,
and spoon), a dinner plate, a water glass, and a napkin.

 Basic Table Setting Instructions

 Lay the placemat on the table.
 Put the dinner plate in the middle of the placemat.
 Lay the napkin to the left of the plate.
 Place the fork on the napkin.
 To the right of the plate, place the knife closest to the plate, blade pointing in.
Place the spoon to the right of the knife. (Note: The bottoms of the utensils
and the plate should all be level.)
 Place the water glass slightly above the plate, in between the plate and the
utensils, about where 1 p.m. would be on a clock face.
Basic Table Setting Etiquette Tips
If you prefer, it is acceptable to set the napkin on top of the plate in a
basic table setting, though some think this can create a more formal
feeling.
Casual Table Setting

Knowing how to set a casual table will come in handy when you’re
tasked with knowing how to set an informal table for a get-together or a
laid-back dinner party. Essentially, the basic table setting, above, and the
casual table setting are nearly identical, but in a casual table setting, there
is the addition of a soup bowl and a dinner plate. As a general rule, only set
out the glassware, tableware, and flatware that you’re going to be using. If
you’re not having a salad course, all you need to set is a dinner fork. If
you’re only serving white wine, a red wine glass is not needed. And if
there's no soup course, skip the soup bowl and spoon.

Chargers are generally reserved for more formal place settings,

but Real Simple home editor Stephanie Sisco says you can still use a
charger in a casual table setting if you wish—just make sure it’s fashioned
in a more laid-back style, like raw wood.
Casual Table Setting Instructions

 Lay the placemat on the table.

 Put the dinner plate in the middle of the placemat.
 Place the salad plate on top of the dinner plate.
 If you’re starting with a soup course, place the soup bowl on
top of the salad plate.
 Lay a napkin to the left of the charger.
 To the left of the plate, place the fork on the napkin.
 On the right of the plate, place the knife closest to the plate
and then the spoon.
 Directly above the knife, place the water glass.
 To the right and slightly above the water glass, place the wine
glass or a glass for another beverage.
Casual Table Setting Etiquette Tips

 If using individual salt and pepper shakers for each guest, place
them at the top of the placemat. Otherwise, place them near the
center of the table, or, if using a long, rectangular table, place them
in the middle of each end.
 Mastered how to set a casual dinner table.
Formal Dinner Table Setting

If you’re hosting an elegant dinner party, you might want to

know how to set a table for a three-course meal. Real Simple home
editor Stephanie Sisco says the biggest difference between a casual
table and a formal table is the use of chargers, also known as
presentation plates. Traditionally, formal place settings also tend to
forgo placemats, but she says you can opt to use a round placemat
underneath a charger for an even more formal look.
A formal table setting includes many pieces: a tablecloth, chargers,
dinner plates, soup bowls, salad plates, bread plates, napkins, salad
forks, dinner forks, knives, soup spoons, butter knives, dessert
spoons, water glasses, red wine glasses, and white wine glasses.
Though this may sound overwhelming, if you know how to set a
casual table, it’s a very easy leap to knowing how to set a table with
charger plates.
Formal Dinner Table Setting Instructions
 Lay an ironed tablecloth on the table.
 Set a charger at each seat.
 In the center of the charger, place a soup bowl.
 Place the bread plate to the top left of the charger (between 10 and 11
p.m. on a clock face).
 Lay a napkin to the left of the charger.
 On the left of the charger, place the salad fork on the outside, and the
dinner fork on the inside. You can put the forks on the napkin, or for
roomier settings, directly on the tablecloth between the napkin and the
charger.
 On the right of the charger, place the knife closest to the charger (blade
facing in towards the charger) and then the soup spoon. Note: All
vertical flatware (salad fork, dinner fork, knife, and soup spoon) should
be spaced evenly, about half an inch away from each other, and the
bottoms of each utensil should be aligned with the bottom of the
charger.
 Place a butter knife horizontally, blade facing inwards on top of the
bread plate with the handle pointing to the right. (Note: In all place
settings the blade will face inwards towards the plate.)
 Directly above the charger, place a dessert spoon (a teaspoon) with
the handle pointing to the right.
 Directly above the knife, place a water glass. To the right of the
water glass and about three-fourths of an inch downward, place the
white wine glass. The red wine glass goes to the right of—and
slightly above—the white wine glass. (Note: Since people
traditionally drink more water than wine during dinner, the water is
kept closer to the diner.)
 If using individual salt and pepper shakers for each guest, place
them above the dessert spoon. Otherwise, place them near the
center of the table, or, if using a long, rectangular table, place them
in the middle of each end.
 If using a place card, set it above the dessert spoon.
Formal Table Setting Etiquette Tips

After the soup course is complete and the bowls are cleared, a
salad plate will take the soup bowl’s position. Traditionally, a charger
holds the spot for the dinner plate, and is removed after the salad
course so the place is never bare. If you do not want to clear the table
after the soup course and bring out dinner plates, you can place a
dinner plate on top of the charger.
 Table Appointment
Table appointment are implements used from dining
which consist of linen, silverware, dinnerware, glassware
and centerpiece. Proper care and wise selection of table
appointments result in beauty in table setting. The
appearance of the table will add to the enjoyment of the
meat. It is used in buffet service, meal service, plate
service, formal service, French style, American style,
English style and Russian style.
Tableware or table appointments include the dinnerware (including both
the dishware and serving pieces), beverageware, cutlery and flatware,
linens, and centerpieces used in setting a table and eating a meal. The
appointments for one individual diner are referred to as the “place setting”.
The nature, variety, design and number of objects varies from culture to
culture, and may vary from meal to meal. When selecting table
appointments, you set the tone of the meal… either “formal” or “casual”.
Dinnerware
Dishware is the general term for the dishes
used in serving, and eating food, including
plates and bowls.

Dinnerware is a synonym, especially meaning

a set of dishes, including serving pieces.

Historically, dishes have also been made

of wood, metals such as pewter,
and even animal skulls.

Modern dishes may be made of

earthenware, china, glass, and durable
plastics such as melamine resin.
Disposable dishes are made of paper,
Styrofoam, or lightweight plastics.
 General Dinnerware Terminologies
Ceramic: A general term for dinnerware, referring to articles made of earth
materials such as clay, sand, etc., and processed by firing or baking. The
classification includes pottery, earthenware, china, and glass refractories (heat
resistant glass).

Glaze: A glossy transparent or colored

glass-like coating that is fired onto the
ware, producing a glossy surface for
decorative purposes and to make it
nonabsorbent and more resistant to wear.
 Coupe Shape: A contemporary plate shape
without a shoulder, flat across the diameter, and
rolled up slightly at the rim.

Shoulder: The raised rim of the

traditionally shaped plate.
Services for 4, 8 or 12: The most inexpensive way
to purchase dinnerware is to purchase it in “sets”.
A 16 piece set consists of four 4 piece place
settings. A 20 piece set for four consists of four 5
piece place settings, while a 45pc set for eight and
a 65 piece set for twelve consists of two or three 20
piece sets, respectively, and a 5 piece serving set.

Open Stock: Refers to the fact that

individual pieces of a pattern may be
purchased at any time as long as they
are in production.

Serving Set: A set of accessory pieces that may accompany a

dinnerware set. It is often a 3-5 piece set, with some combination of
platter, vegetable bowl, gravy boat, covered sugar bowl, creamer,
covered casserole dish, butter dish, coffee pot, salt & pepper
shakers, etc.
Earthenware is any type of
clayware fired at
comparatively low
temperatures producing a
heavy porous body that is
opaque (light cannot pass
through it) and may chip or
break easily.

Because earthenware dinnerware is generally in the low and medium price

brackets and lends itself to a variety of decorative styles and methods, it is
well suited for casual dining and/or everyday use.

Pottery is a type of earthenware made from lower grade clay. It is fired at

relatively low temperatures, and does not become vitrified (hard and "glassy")
or translucent after firing unless it is glazed. Unfinished pottery is typically
somewhat porous with a thick, opaque, clay body. It lends itself best to
colorful, informal decoration and simple shapes.
Delft: Pottery originating in Holland. It is
characterized by a colored clay white glaze and blue
decoration.

Quimper Ware: Colorful French-

made pottery of a peasant character
which takes its name from the town
of Quimper.

Faience (fī-äns') : Originally a type of

French-made pottery. The term is used
today to refer to a fine tin-glazed
earthenware usually bearing highly
colorful decoration.

Majolica: A type of Italian pottery glazed

with tin enamel and generally decorated in rich
colors.
Chinawares
Translucence: The quality of fine china
that makes it semi-transparent. Place your
hand across the back of the piece and hold
it up to the light. A silhouette of the hand
will be visible through the body of the
piece.

Porcelain: A hard, translucent

clayware body that differs from china
only in the manufacturing process. In
all other aspects, the two are so much
alike that the terms are generally used
interchangeably.
Dresden: A white china generally very heavily
decorated, originally developed in Dresden,
Germany.

China: A non-porous type of clayware made

of special white clay and fired/vitrified at
exceptionally high temperatures. The finer
grades, referred to as Fine China, are generally
thin, translucent, and resistant to chipping. Fine
china clearly gives off a bell-like ring
(resonance) when struck with a pencil.
Glass Dinnerware
Glass dinnerware is usually chip- and break-resistant
and microwave safe. Tempering is a process that adds
strength, and if the piece does break it will do so in
small fragments rather than irregular shards.
Transparent pieces sparkle in the light.

Corelle is a popular brand of glass dinnerware, made through a lamination

process that thermally bonds three layers of glass. The process creates a
lightweight, durable, multi-layered product.  In addition, the unique
enamels used during the decorating process actually become part of the
glass, so the patterns last as long as the plate. 
Names of Dinnerware

A – 8” Salad / Dessert / Luncheon Plate

B – 12” Charger / Buffet Plate
C – 9- 12 oz. soup/
10” Dinner Plate cereal/salad
D - Cup (6 oz) / Saucer (5 3/4") bowl
E - Soup
Plate/Pasta Bowl (9-10") 8 oz.
F - Mug (8 oz) dessert/berry
G- bowl
Handled Soup Cup (8 oz) / Saucer (6")
H - Demitasse Cup (3
A coffee cup has a handle in which your finger can fit
through. It is served on a saucer… a small plate with an
indentation in the middle to rest the cup. A coffee cup
may also refer to disposable cups which hot beverages
(including coffee) are drunk from.

A mug is a sturdily-built type of cup often used for drinking hot

beverages, such as coffee, tea, or hot chocolate. Mugs, by
definition, have handles and often hold a larger amount of fluid
than other types of cups. In more formal settings a mug is usually
not used for serving hot beverages, with a teacup or coffee cup
being preferred.

A teacup is a smaller cup with a handle, generally a

small one that may be grasped with the thumb and
one or two fingers. It is typically made of china, and
often has a matching saucer. A teacup without a
handle is called a tea bowl.
Chargers and Liners
Buffet / Chargers/ Service Plates: These larger
plates, often 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. The charger is set flush to the
table edge, while the dinner plate, when the charger is
removed, is set about an inch in from the table edge.  

Years ago, chargers were always made of

metal.  They were heated and then dinner
plates were placed on top of them. They
helped to keep the food warm. Today,
chargers are mostly used for appearance and
offer a rich look to a table setting.
Hollowware Hollow Ware is another name for serving pieces in
earthenware, china, clayware, wood, glass or metal.
These pieces include items such as as cups, pitchers,
vegetable bowls, tea and coffee services, sugar
bowls, creamers, egg cups, trays, platters, salvers,
vases, candelabras, soup tureens, ice buckets, gravy
boats, casserole dishes, chafing dishes, salt & pepper
shakers, or any other piece that serves as a container
or means of conveyance.
.

Salver: A flat tray of silver or other

metal used for carrying or serving Tray: A shallow flat receptacle with a
glasses, cups, and dishes at a table or for raised edge or rim, often having handles,
the presenting of a letter or card by a used for carrying, holding, or displaying
servant. articles.
Platter: A large shallow dish or plate, used especially
for serving food.
A meal or course can be served on a platter.
Flatware
Flatware or tableware refers to any hand
utensil used in preparing, serving, and
especially eating food. It is more commonly
called silverware, but that term suggests the
presence of silver so 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 the category of
tableware. Cutlery has the more specific
meaning of “knives” and other cutting
instruments.
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).

TRADITIONAL:
lavish and richly
ornamented
 There are over 29,000 current and
discontinued flatware patterns; you
should pick the one that matches your
personality and life style and
complement your dinnerware.

CLASSIC: delicate ornamentation; simple

traditional; American colonial design; includes
key, scroll, urn, shell, and blossom motifs

CONTEMPORARY: linear and sophisticated; foliage

motifs; textured surfaces; graceful curves
 Names of flatware

A - Bouillon Spoon I - Dinner Fork

B - Butter Knife
J - Dinner
C - Butter Spreader Knife

D - Cocktail Fork K - Fish Steak knife

Fork
E - Demitasse Spoon
 Beverage ware
Drinkware or Beverageware is a general term for the class
of vessels from 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. A glass differs from a cup in that it does
not usually have a handle.

All glassware, regardless of its quality or shape, begins with molten glass. The content of
the glass will distinguish its quality. Although you will find sand, ash and limestone in most
glass content, the addition of lead oxide is found in crystal. Lead content results in its
unique translucency, clarity, a fine edge, color, and bell-like ring when tapped. Delicate
crystal and hand blown pieces should be washed by hand in warm soapy water. A small
amount of ammonia or lemon juice helps remove water spots from glasses. Lint free
dishcloths are recommended to dry crystal glassware.
Crystal is very sensitive and may break with extreme temperature changes. When storing
fine glassware always place it right side up. Its delicate edge can be damaged if stored
upside down. Do not stack glassware.
 Stemware

Some glasses are made to have three distinct portions. They have a bowl, a stem or post,
and a foot or base. These types of glasses are called Stemware. The rounded top rim of a
glass is called the “bead”.
A smaller bead is associated with a finer quality.
They are graceful in appearance but fragile. They come in different shapes and sizes.
The joint between the bowl and the stem or the stem and the base is not visible in quality
pieces.
Common types of beverages
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. A
smaller version holding only 5-6 oz. is used for fruit or vegetable juice.

Cocktail Glass: A 7-8 oz. glass used for serving mixed drinks, most
notably martinis.

Brandy Snifter: A cocktail glass holding about 17 oz. of liquid when filled to
the brim. The glass is wider at the bottom and narrower at the top, to
concentrate the "nose" or fragrance of the brandy. It has a short stem and wide
pedestal, giving it a characteristic shape. The wide bowl of the glass
accommodates the hand, which warms the brandy for drinking.

Margarita: A 8-16 oz. specialty glass used for frozen beverages and salt-
rimmed cocktails.
 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.