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Table Appointments

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

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Table Appointments

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  1. Table Appointments

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. American/Family Most often used in US Host/Hostess fills serving bowl and places them on the table After table has been cleared, dessert can be served at table or in the kitchen Russian/Continental Most formal style Served one course at a time As one course is finished, then next begins Served at fine restaurants Meal Service

  13. English Host/Hostess fills plates at table and passes from guest to guest Best used in small groups Compromise Cross between English & Russian Salad and/or dessert is served from kitchen Rest of meal is served by host/hostess from table Meal Service

  14. Blue Plate 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 Buffet Used in serving large groups Separate table holds food Plates, flatware, & napkins are placed at beginning of service line Meal Service

  15. 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

  16. Table Settings

  17. 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.

  18. 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

  19. 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.

  20. 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.

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