THE TABLE

APPOINTMENT
Table appointments are defined as the
utensils used for dining and these
include;
Dinnerware/
chinaware
flatware/ silverware
beverageware/
glassware
napery
Table accessories
Table decoration
Except for the last one, the other types of
table appointments are made both for
service as well as individual use. They
also come in a variety of forms, designs,
styles and sizes.
Establishments who are just starting out
should not only consider price as a gauge
in choosing the kind of utensils to keep in
stock but of paramount interest in getting
the right utensils in the right quantities
should be the menu, the standard of
service to be adhered to and the volume of
guests that can be accommodated.
Dinnerware used for individual
covers
 Place plate

Sometimes called a showplate, this is a 12-inch plate used as

underliner in formal sit-down dinners; it is not used for
serving food directly in it; may be made of polished wood,
wicker or metal plated gold or silver
 dinner plate
A 10-inch plate used for the
main course in each cover.

Breakfast plate
A 9-inch multi-purpose plate
used for daily dining
 Soup plate
A 9-inch deep plate/bowl used
for soup in informal sit-down
dinner.

Cereal bowl
A 6-inch multi-purpose dish
used for cereals, dessert, salads
or soup.
 Bread and butter plate
A 6-inch plate used not only for
bread but also for dessert,
appetizers or rice.

Salad plate
A 7-inch plate used for salads,
dessert or underliners.
 Cup and saucer
Come in pairs and is used for
coffee or tea or even soup for
informal meals.

demitasse cup and saucer

A small cup and saucer used for

hot chocolate or after dinner
coffee.
Dinnerware used for serving
 Soup tureen

Serving dish soup with handles at the side. It is always

used with an underliner and a fitted cover. It is also
equipped with handles on the sides to allow for ease in
grasping when presentation of food is required
 platters Vegetable dish

Usually oval-shaped dishes used Serving dish for

for serving a variety of foods vegetables
 Teapot/coffeepot Gravy boat

With sugar bowl and Serving dish for gravy,

creamer sauces or salad
dressings
In selecting dinnerware the following are basic
considerations that should be kept in mind:

- Shape of each piece

- Versatility of use
- Type of materials used
- Flexibility of design
- Workmanship
- Availability
- Durability
- cost
 Flatware
Kind Picture Description Use

Dinner Fork Has 4 tines and is 6 to7 inches long Breakfast, lunch and dinner

Salad Fork Has 5 tines and is 5 inches long and Salads and desserts
broader than the dinner fork

Dessert Fork Has 4 tines and is 5 inches long Salads and desserts
Dessert Fork Has 4 tines and is 5 inches long Salads and desserts

Oyster/ Has 3 tines and is 4 inches long Oysters and appetizers

Appetizer Fork

Cocktail/ Has 2 tines and is from 3 to 3 ½ inches Cocktails, appetizers,

Appetizer/ long; a very small fork pickles/lemon
Pickle/lemon
fork
Dinner Spoon Solid bowl, oblong in shape and is6 to 7 Luncheons and dinners
inches long

Soup Spoon Round bowl and the same size as the Soups
dinner spoon

Relish Spoon Small teaspoon, may be pierced at the Relish service also for olives
end and pickles
Teaspoon Oval bowl and is 5 1/2 inches long Coffee/tea

Demitasse Small teaspoon After dinner coffee

Spoon

Iced Tea Spoon Long handled For tall glasses and parfaits
Dinner Knife Straight cutting edge Luncheons and Dinners

Steak Knife Serrated cutting edge and pointed tip Steaks

Butter knife or Small, broad spatulas Individual butter sever

spreader

Butter server Small, broad spatulas bigger than butter Butter service
Butter server Small, broad spatulas bigger than butter Butter service
spreaders

Serving Spoon Large spoons with bigger bowls and For group service
large handles

Serving fork Large forks with 4 tines and larger For group service
handles

Pastry, Pie or Short handled spatula, elongated and Serving cakes and pastries
Pastry, Pie or Short handled spatula, elongated and Serving cakes and pastries
Cake Server leaf shaped

Soup ladle Long handled with big round bowl Serving soup

Gravy ladle Long handled with small bowl Serving sauces and dressings

Sugar spoon Small teaspoon with a square bowl Serving sugar

Sugar spoon Small teaspoon with a square bowl Serving sugar

Sugar tongs Small tong, 4 inches in length Serving sugar cubes

Ice tongs Rounded bowl usually short prongs Picking ice

Sugar tongs Small tong, 4 inches in length Serving sugar cubes

Ice tongs Rounded bowl usually short prongs Picking ice

Food tongs Elongated prongs Picking bread rolls and slices

of food
In selecting flatware the following are basic
considerations that should be kept in mind:

- Facility of use
- Size and shape
- Durability
- Versatility of design and pattern for table setting
- Availability
- Care it requires
- Utility for table service
 Napery
Table cloth
Whole piece of any
material, which could be
made of cloth or plastic
and used to cover tables
for dining
Napery
runners
Long narrow strips of
cloth used on bare tables
provide variety
Napery
Placemats
Available in different
shapes and material;
standard size is 16 inches
wide and 24 meters long
Napery
Top cloth
Pieces of materials place
over the table cloth to
avoid constant laundering
of large pieces of linens,
sometimes referred to as
toppers
Napery
napkins
Come in varying sizes and
materials and is considered
an essential part of the
cover
 Napery
skirting
Long pieces of cloth used
to cover table legs for
buffet tables
Table configuration should determine the sizes of
tablecloth material, however the length of the overhang,
which is defined as the portion of the tablecloth that
hangs from the edge should be the same on all sides. The
standard length for the overhang is usually 12-15 inches
for sit-down meals and sometimes floor length for buffet
tables and winter tables
The following are basic in the selection of napery:

- Occasion
- Type of material
- Color and design
- Durability
- Versatility
- Availability
- Type of table appointments and setting
 Beverageware
Unstemmed ware stemmed ware
 Types of
Beverageware Glassware
tumbler
8 oz narrow base with a
wide mouth for water, soft
drinks or juices
 Types of
Beverageware Glassware
Footed glass
Style of glass in which the
bowl sits directly on a base
or foot
 Types of
Beverageware Glassware
mug
a large cup, typically
cylindrical with a handle
and used without a saucer.
The following are basic considerations in the selection of
beverageware:

- Versatility of use
- Manufacture
- For brown crystal- clarity, luster, bubbleless, evenness
of decoration
- For molded glass- no flaws and no sharp edges
- Flexibility of design with other table appointments
- availability
 Table decorations
Centerpiece
The finishing touch that is
essential to the overall
harmony of a table
 Table decorations
candles
Essential for formal
dinners.