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

Classification of Tableware Dinnerware Flatware Beverageware Holloware 3.01C Table Appointments

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

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

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

Lead Crystal Punchbowl When purchasing lead glass, brilliance is an indication of quality. When the glass is tapped it should produce a lingering bell-like ring. Lead crystal is often “cut” to create facets that sparkle, or etched to apply a dainty design on the glass. 3.01C Table Appointments

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

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

Care of tableware Rinse tableware as soon as possible after use Most dinnerware is dishwasher safe Delicate china and stemware May need hand washing Don’t plunge into hot water because severe temperature change can crack or break delicate tableware More expensive tableware requires extra care to protect your investment. 3.01C Table Appointments

Table linens 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

Cloth Placemats, Table Runners & Napkins Runner: 13-17 inches wide placed down the table center Often used with placemats Placemats approximately 11 x 17 inches Napkins cocktail - 10 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

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

3.01 N MEAL SERVICE CLASSIFICATIONS

Meal Service Classifications Meal service is the term used to describe how a meal is served for any given occasion. Classifications are: Family-style Buffet Plate Russian/Continental 3.01N Meal Service Classifications

3.01N Meal Service Classifications Family Style Used at home for family meals Used in home-style restaurants Serving dishes of food are passed around the table to the right Beverages are poured before seating and handed to diners Informal style of meal service 3.01N Meal Service Classifications

3.01N Meal Service Classifications Family Style Example 3.01N Meal Service Classifications

Family Style (continued) Paper or cloth napkins may be used A tablecloth and/or placemats may be used A centerpiece may be used 3.01N Meal Service Classifications

3.01N Meal Service Classifications Buffet Style Used in casual restaurants and at large gatherings, such as for a business, family or church events. Cafeterias are a type of buffet where items are priced separately. True buffets usually price the meal as a whole including beverages. Informal meal style 3.01N Meal Service Classifications

3.01N Meal Service Classifications Buffet Example 3.01N Meal Service Classifications

3.01N Meal Service Classifications Buffet (continued) Plates are at the beginning of the serving line. Flatware and napkins may be at the beginning or the end of the serving line. Beverages are picked up in the line or at another station. Sometimes buffets are very formal event, such as at weddings. Other times they may be more informal style 3.01N Meal Service Classifications

3.01N Meal Service Classifications Plate Service Used in restaurants. Flatware and beverage ware, are on the table with space left for plate. Food is portioned onto plates in kitchen and brought to the table. Often a more formal meal style 3.01N Meal Service Classifications

Plate Service Table set-up 3.01N Meal Service Classifications

Plate Service (continued) Serving dishes are not needed which makes for easier cleanup. Cloth napkins and tablecloths are usually present. Placemats might be used at home on top of the tablecloth. Formal restaurants use tablecloths 3.01N Meal Service Classifications

3.01N Meal Service Classifications Russian/Continental Used predominantly at fine restaurants. Food is portioned out in the kitchen and served by a wait staff person. No serving dishes are used, and dishes are removed after each course. Flatware is course specific and may be numerous. Highly formal meal 3.01N Meal Service Classifications

3.01N Meal Service Classifications Russian/Continental Fine linens and a centerpiece are used. Is more formal than other types of service. Need waitstaff to serve each course. Entrée may be placed on dinner plate from a large platter the waitperson holds. Often use two serving utensil in one hand to serve this food. 3.01N Meal Service Classifications

Meal Service How the meal is served Classifications Family-style Buffet Plate Russian/Continental The properly set table provides each diner with the tableware pieces needed for the meal being served. 3.01N Meal Service Classifications