1. COVER
Arrangement of dinerware, flatware, glassware & napkin at each place setting.

2. Table Appointment
Is a collective word referring to all things placed on a bare table surface.
Are implements used for dining which consist of linen, flatware, dinnerware, holloware, beverage ware, other table wares and centerpieces.

3. Criteria for Selecting Good Table Appointments:
Type of service offered and the category of guests they entertain.
The size of the outlet
The layout of the dining area
Durability of the equipment, cost and ease of maintenance
Availability of stock, facility and its storage, and flexibility of use
Price factor, availability of funds and standardization
Design, shape and color, and delivery time of equipment.

4. Dinnerware/ Chinaware

5. Dinnerware / Chinaware
A term used for crockery whether bone china (expensive and fine), earthenware (opaque and cheaper) or vitrified (metalized).
A collective name given to dinner plates, breakfast plates, side plates, soup bowls, cereal bowls and dessert bowls.

6. Porcelain Is a ceramic material made by heating selected and
refined materials, which often includes clay to high
temperatures.

8. Bone China Is porcelain made of clay mixed with bone ash. This is
very fine, hard, china that is expensive.
The price of bone china puts it out of reach of the
majority of everyday caterers, and only a few of the top
class hotels and restaurants would use it.
The range of design, pattern and color is limited and
there is something to suit all occasions and situations.

10. Earthenware May sometimes be as thin as bone china and other
porcelains, though it is not translucent and is more
easily chipped.
Earthenware is also less strong, less tough, and more
porous than stoneware, but its low cost and usability
compensate for these deficiencies.
Due to its higher porosity, earthenware must usually be
glazed in order to be watertight.

12. Stoneware Stoneware is heavier and more opaque than porcelain.
The usual color of fired stoneware tends to be grayish,
though there may be a wild range of colors, depending
on the clay.
It has been produced in China since ancient times and
is the forerunner of Chinese porcelain.

14. Bread and Butter Plate
Resembles salad plates are used in serving bread and butter (5 – 7 inches)

15. Salad Plate
Functions to serve salad presented before the main course, as a side dish with the main course, or following the main course to stimulate the plate. But when salad is the main course, it is presented on a dinner plate (6 – 7 inches)

16. Dessert Plate:
Is a specialized plate used to serve desserts such as fruits, cakes, and other pastries (7.25 to 8.5 inches)

17. Dinner Plate:
Is used to serve the main course at all meals, formal or informal (10 inches)

18. Charger Plate
Is also known as “show plate” which is used as an underliner of the dinner plate (12 inches).

19. Finger Bowl
Is a bowl of water, usually with lemon or flower petals, which is used for rinsing one’s fingers in between courses in a multiple course meal.

20. Sugar bowl and Creamer
a container used to store sugar and creamer

21. Bouillon Cup and Saucer
Used for serving soups that are made from thin broth.

22. Coffee Cup and Saucer
Is used for serving coffee or tea.

23. Espresso Cup and Saucer
Used in serving Espresso coffee.

24. Teacup and Saucer
Is a cup, with or without a handle, generally a small one that may be grasped with the thumb and one or two fingers.

25. Teapot
Are used to serve hot water and tea.

26. Gravy Boat / Sauce Boat
Is a container for gravy and other sauces.

27. Cereal Plate / Cereal Bowl
Also known as oatmeal bowl. Approximately 5 ¾ to 8 ¾ inches in diameter. Slightly narrower and deeper than the soup plate and soup bowl.

28. Salt and Pepper Shaker
Is the container for salt and pepper. Rice is usually added in the container to prevent moisture and to keep it dry.

29. Monkey dish & Soy dish Monkey Dish Soy Dish
container for sauces like gravy, tempura sauce etc. soy dish for calamansi, fish sauce & vinegar
Monkey Dish
Soy Dish

30. Beverage ware / Glassware
Refers to glass and drink ware items.
The term usually refers to the drinking vessels, unless the dinnerware is also made of glass
Major types of glassware
Tumbler
Footed ware
Stemware
Mug
Bowl

31. Tumbler
A tumbler is a flat-bottomed glass that is basically a bowl without stem or foot. Its sides may be straight, flared, or curved. Various sizes and shapes of tumbler are known by the names of the drinks they are commonly used for: old-fashioned, rock glass, highball, collins, cooler, zombie, pilsner. Glass jiggers and shot glasses are mini-tumblers

32. Beer Mug
Is a heavy glass with a handle and usually with patterns cut into its side.

33. Collins Glass
Is a glass tumbler, holding 240 to 350 ml., used to serve a mixed drink, named after Tom Collins. This glass is somewhat narrower and holds less than the similar highball glass.

34. Cordial / Liqueur Glass
Is generally used to serve expensive after-dinner liqueurs.

35. Champagne Flute Glass
The narrow shape helps maintain carbonation, while providing a strong aromatic front. Flute glasses display the lively carbonation, sparkling color and soft lacing of this distinct style.

36. High Ball Glass
Is a glass tumbler, holding between 8 and 12 fluid ounces (240 to 350 ml.), used to serve a mixed drink or highball. This glass is taller than an old-fashioned glass and shorter than a Collins glass

37. Footed Ware
Footed ware refers to s style of glass in which the bowl sits directly on a base or foot. Bowl and base may have a variety of shapes. Today footed ware is also popular for on-the-rocks drinks and highballs.

38. Stem Ware
Stemware includes any glass having all three features bowl, foot, and stem.

39. Mug
A fourth type of glass is the mug. You can think of it as a tumbler with a handle or as a tall glass cup. It is usually used for serving beer.

40. Irish Coffee Glass
Is a uniquely shaped glass with a handle that is used to serve any hot beverage such as Spanish coffee or cocoa.

41. Margarita Glass
Is a glass meant to hold various flavors of margarita drinks

42. Old-Fashioned Glass
Is also known as a “rock glass” or “lowball.” It is a short tumbler used for serving liquor “on the rocks”, meaning over ice.

43. Parfait Glass
Is meant for holding alcoholic parfait beverages served with ice cream. Similar to a frappe glass but slightly smaller and usually made of thicker glass.

44. Pilsner
Is a glass used to serve many types of light beers, but is intended for its namesake, the pilsner. Pilsner glasses are generally smaller than a pint glass, usually in 250ml or 330ml sizes.

45. Poco Grande
Is the perfect glassware for cocktail bars. These Grande glasses are a great for Long Island Ice Tea or any other layered cocktail.

46. Red Wine
Glasses for red wine are characterized by their rounder, wider bowl, giving the wine a chance to breath. Since most reds are meant to be consumed at room temperature, this glass also allows the wine to cool more quickly after hand contract has warmed it.

47. Sherry Glass
Is a small, narrow stemmed glass with a wide rim. It is used to serve Sherry and other aperitifs. Holds 2oz. of liquid = 60ml.

48. Shot Glass
Is a small glass used for measuring or serving up to three ounces of liquor. Modern shot glasses hold a thicker base and sides.

49. Water Goblet
Is an all-purpose glass for serving cocktails, specialty drinks, iced tea or water.

50. White Wine
Glasses are generally narrower, although not as narrow as champagne flutes, with somewhat straight or tulip shaped sides. The narrowness of the white wine glass allows the chilled wine to retain its temperature.

51. Spoons, forks & knives used for dining; also for serving
Flatwares/ Cutleries
Spoons, forks & knives used for dining; also for serving

52. Forks

53. Escargot fork
are two prong forks made of stainless steel which are used with escargot dishes

54. Cocktail fork
Is a small fork like a trident, used for spearing cocktail garnishes such as olives.

55. Salad / Dessert fork
has a flatter and slightly broader tines than those of a dinner fork, used when vegetables are served as salads.

56. Fish fork
The fish fork is approximately 7¼ to 7¾ inches in length . To provide leverage in separating fish from the body, the fish fork features an extra wide left tine, and an optional notch, grooved to fit over the bones

57. Dinner fork
The dinner fork measures about 7 inches in length. It is used to eat the main course at all formal and informal meals.

58. Cake fork
Narrower and slightly shorter than a salad fork that is used when serving cakes and other pastries.

59. Carving fork
Used in conjunction with a carving knife, specially designed in carving meat.

60. Salad serving fork
Is used to serve food as tossed salad.

61. Knives

62. Bread and Butter Knife
Is a small knife with rounded or pointed tip used for slicing butter and spreading it on bread

63. Butter Spreader
The butter spreader is approximately 5 to 6 inches long. It is the smallest knife in a set of flatware. The tip of the blade is rounded and some are slightly wider at the tip

64. Dinner Knife
Is the longest knife in a set of flatware which is used to cut and push food

65. Cheese Knife
used for serving cheese from cheese board

66. Carving Knife
Has a straight edge, a shorter, thinner and wider blade which enables it to cut thin slices of meat.

67. Fish knife
Fish knives vary in size but usually measure about 8¾ inches long. The fish knife features a wide blade with a dull edge and a tip made with a notched point used to separate the skeleton from the body and lift the bones onto a plate.

68. Steak knife
Special knife that has a sharp tip and a serrated edge to cut thick portions of meat.

69. Fruit knife
The fruit knife is used to cut and peel fresh fruit at the table in formal and informal dining. The fruit knife is approximately 6½ inches to 7¼ inches long.

70. Spoons

71. Demitasse spoon
Has varying sizes depending on the size of the demitasse cup and saucer. It is used in adding sugar, stirring coffee or hot chocolate. Also known as a mocha spoon.

72. Table Spoon
Is larger than a teaspoon or a dessert spoon, used in serving food and as a standard measuring unit in recipes.

73. Teaspoon
Is used to stir hot beverages.

74. Dessert Spoon
Is an oval shaped spoon that has the length midway between the length of a tablespoon and teaspoon which is primarily used when dessert is served.

75. Soup Spoon
Is used when soup is served.

76. Parfait / Ice Cream Spoon
Is used for stirring iced tea in tall glasses which has the same purpose like the Long Drink. Ice cream spoon is used when eating frozen dessert.

77. Serving Spoon
Is much larger than a spoon used for eating. It is used to move food from the main dish to individual plates.

78. Pastry Lifter
Is used to move the pastry from the main dish to the dessert plate.

79. Soup ladle
Is a ladle for soups that has variety of shapes and sizes depending on the deep bowls, whether it is round, oval or fluted.

80. Gravy spoon
Comes with the sauce boat which is used in courses with gravy or other sauces.

81. Hollowares

82. Hollowares are utensils used for serving

83. Chafing Dish
container for hot dishes in buffet

84. Soup Tureen w/ Laddle
soup container used for Russian Service

85. Scoopier
container for rice, potato, assorted vegetables (looks like a chafing dish but with divider)

86. Sauce boat w/ laddle
sauce container

87. Silver / Oval Platters – usually used as container for buffet
Hollowares
Silver / Oval Platters – usually used as container for buffet
Round Platters – container for cold appetizers during buffet

88. Tables & Linens

89. Table Linens
Are fabric goods such as table cloths, napkins, slip cloths, buffet cloths, trolley and sideboard cloths and waiter’s cloths or service cloths.
They are called table linen because in old times they were mostly made from linen fabrics which are durable.
Nowadays, table linens can be made from both natural and synthetic fabrics.
To choose table linen, you must always consider its durability, color, fastness and ease of care.

90. The term linen is not just fabrics, but includes paper and plastic materials.
Table linen should be durable and serviceable, attractive and suited to other appointments, reasonably priced and easily laundered.
Linen should always be spotlessly clean.

91. Pointers to remember:
Color is important – the color contributes to the quality of the table setting. It is important to keep it to the same tone.
Kind of linen used depends on the degree of formality.
Shape of the table cloth should conform to the shape of the table.

92. Table cloth
Table cloths made from cotton or linen are not only more absorbent but also last longer.

93. Before shopping for table cloth, measure the size of the table
Before shopping for table cloth, measure the size of the table. The size of a table cloth is determined by the size of the table on which it would be put.
For a formal table cloth, add 16” to 14” to both the length and width of the table for the drop.
An informal cloth needs less-drop, usually 10 to15 inches.
The only kind of table cloth that should touch the floor is the banquet cloth.

94. Silence cloth
It is used primarily as a cover to line your table, protect against scratches and clings (the sound produced when wares are accidentally collide, hit or bumped) from serving plates and flatwares.

95. Table Napkin
A table napkin or serviette is a square or a rectangle cloth or paper used at the table for wiping the mouth or hands while eating.
The table napkin is folded and placed on the left of the table setting, outside the outermost fork.
In a more formal restaurant setting, it may be folded into intricate shapes and displayed on the empty plate.

96. Napkins should be the right size for the meal.
Dinner napkins are 4 inches square
Luncheon napkins about 20 inches square
Cocktail napkins are 12 inches square
The color of the napkins for formal setting is the same as the table cloth, but in informal settings using cotton, nylon, or synthetic fabrics, paper or plastic materials, another color that blends with the table cover or placemat may be used

97. Placemats
Placemats are used primarily to prevent the flatware from moving while the guests are eating. This also adds as an accent to the table setting.

98. Place mats should be large enough to hold the entire place setting
Place mats should be large enough to hold the entire place setting. But they should never overlap.
Place mats range in size from 12 to 14 inches deep and 16 to 18 inches wide.
They come in wide range of colors, designs, sizes and shapes, and are the most versatile of all table covers.

99. Table runner
Instead of covering the entire table, a table runner covers only the middle section, “running” the length of the table. It is used to “dress up” a dining table and comes in variety of patterns and sizes designed for different lengths.

100. Mrs. Gigi D. Garcia