1. Foods I Obj. 3.01—Table Appointments

2. Table Appointments
All the items needed at the table to serve and eat a meal.
3.01C Table Appointments

3. Classification of Tableware
Dinnerware
Flatware
Beverageware
Holloware
3.01C Table Appointments

4. Dinnerware is: Plates, cups, saucers, bowls Dinnerware includes:
China
stoneware
earthenware
pottery
Other materials
glass-ceramic
plastic
When selecting dinnerware consider how the color and design will look with food. China is translucent – hold a plate up to the light with your hand behind it. You should be able to see the outline of your hand through the plate. Some stoneware is more costly than fine china, and it chips more easily than does china.
3.01C Table Appointments

5. Flatware is: Often called “silverware” and includes:
Knives
Forks
Spoons
Specialty utensils
Materials made from:
Sterling
Silver plate
Stainless
Plastic /wood
3.01C Table Appointments

6. Beverageware or glassware is:
Lead glass
Higher quality
More expensive
Lime glass
Lighter, more brittle
Ideal for much glassware
Plastic
Very casual, low cost
Unbreakable / disposable
Beverage ware adds beauty and height to the table setting. Consider how the beverage ware will look with your dinnerware and flatware. High quality lead glass is referred to as Crystal, because of it’s exceptional clarity and brilliance.
3.01C Table Appointments

7. Two basic shapes of beverageware are:
Stemware
Tumbler
Popular sizes are
Cooler
Highball
Juice
bowl
stem
foot
Popular sizes include
Water goblets
Sherbets
Flutes
3.01C Table Appointments

8. Holloware Bowls and tureens used to serve food
3.01C Table Appointments

9. Table linens Used to… Protect the table surface
Deaden sounds of serving and clearing
Add beauty to table setting
White or pastel colored table linens complement formal settings. What you select should be durable, and easy to care for. Some table linens shrink when washed, so check for colorfastness and shrinkage before buying. Linen must be carefully laundered and ironed while still damp.
Paper napkins, placements and tablecloths are inexpensive and save clean up time, but are appropriate only for casual dining.
Vinyl-coated tablecloths and placements are also casual, but durable.
Drop – the part that hangs over the edge
For casual should be 6-8 inches on all sides
Deeper drop for a formal setting
Even more for buffet settings
3.01 C Table Appointments

10. Cloth Placemats, Table Runners & Napkins
Runner: inches wide
placed down the table center
Often used with placemats
Placemats
approximately 11 x 17 inches
Napkins
cocktail inches
luncheon – 13 inches
dinner – 17 or more inches
If your tabletop is attractive, placemats are useful in all but the most formal settings
Napkins can match or contrast with table linens. Solid colored table linens should be used if the dishes are patterned. Rough textures and bright colored table linens are more casual.
3.01C Table Appointments

11. Center Pieces Be creative Size in proportion to the table
Food and the soil of potted plants don’t mix.
Candles are appropriate for evening, but not daytime meals
Candles on the table should be lit and the flame above eye level.
Size in proportion to the table
Guests should be able to see over the centerpiece
3.01C Table Appointments

12. Centerpiece
The center piece doesn’t have to always be placed in the center of the table. There could be small arrangements placed diagonally at two corners of the table, or along the back side of a buffet table. The centerpiece is nice but not necessary unless it is a very formal meal.
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13. Foods I Obj. 3.01—Table Settings

14. Table Setting Tables are set for convenience and beauty
There are many ways to set the table, depending on the occasion, the style of service, the size of the table and the menu.
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15. Table Setting The cover includes
The amount of space needed by each person is called the cover.
The cover includes
Linen
Dinnerware
Flatware
Beverageware
Each cover should be at least 24 inches wide.
The guests be able to discern which pieces are theirs by the spacing between covers/table setting.
The classifications of table appointments includes the classifications of Dinnerware, Flatware, Beverageware and Holloware. The Cover includes the table linen, the dinnerware, flatware and beverageware.
Holloware are the serving dishes. They are not part of the cover.
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16. Begin with the Linen
The cloth should extend evenly on each side of the table.
Placemats
flush with the edge of
the table
Or 1 to 1 ½ inches from
the edge
Runners
down the center, or
along both sides
Crisply ironed linen or easy care cotton blend fabrics are used for table linens. Less formal occasions may use paper table clothes, placemats and napkins.
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17. Dinnerware and Flatware
Plates are placed in the center of each cover
“Thumb length” (1 inch) from the edge of the table
Forks on the left
Knives and spoons on the right
Knife is next to the plate with the blade turned to the plate.
How to Arrange a Place Setting for a Formal Dinner
What goes on the table depends on the menu and style of service.
The thumb is approximately 1 “ from the first joint to the end of the nail.
Flatware is placed in the order in which it is used.
To remember the fork goes on the left, count the letter in fork = 4. The word “Left” also has four letters, so fork and left go together.. Knife and spoon each have 5 letters, the word “right” also has 5 letters, so the knife and spoon go to the right of the plate.
Remember: The utensils got in a fight. The knife and spoon were right. So, the fork got mad and left. 17 17

18. Place the flatware in the order in which it will be used
If a salad will be served before the main course, the small fork is left of the large fork. If the salad is served with the main course, a salad fork is not necessary. If the small fork is intended for a dessert, it will be between the dinner plate and the large fork. If there is a large spoon at the far right, it is intended for a soup course. There is a spoon for stirring coffee, and another small spoon may be provided for a dessert. The spoons are always to the right of the knife – even the dessert spoon.
Used with permission
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19. Beverageware Place the water glass at the tip of the knife.
Used with permission
Place the water glass at the tip of the knife.
A cup and saucer are placed beside the knife and spoon.
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20. At More Formal Meals
Place the salad plate to the left of the dinner plate.
Place the bread and butter plate just above the salad plate, between the salad and dinner plates.
Pretty Woman
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21. Informal and one-dish meals
Use ONLY the dinnerware and flatware that are needed for the meal.
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22. Service Plate (Charger)
Larger than dinner plate
First courses are placed on the service plate by the service person.
The service plate is removed when the main entrée is served.
A service plate is used for more formal meals. The appetizers, soup, salad, and other first courses are served on the service plate. The waiter removes the service plate just before placing the dinner plate for the main course.
Other dishes are added to the cover, depending on the menu and the formality of the meal.
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23. Service Pieces
Place the serving utensil on the table at the right side of a dish to be passed.
If there are two serving utensils, place the “helper” utensil on the left and the main utensil on the right.
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24. Extra Details
Place the salt to the right of the pepper when placing it on the table.
Place the napkin beside the forks if there is enough space, otherwise put the forks on top of the napkin.
The loose corner of the napkin should be beside the plate.
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