1. 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

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

3. 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

4. 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

5. 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

6. 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

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. 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

10. 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

11. 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

12. 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

13. 3.01 N MEAL SERVICE CLASSIFICATIONS

14. 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

15. 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

16. 3.01N Meal Service Classifications
Family Style Example
3.01N Meal Service Classifications

17. 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

18. 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

19. 3.01N Meal Service Classifications
Buffet Example
3.01N Meal Service Classifications

20. 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

21. 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

22. Plate Service Table set-up
3.01N Meal Service Classifications

23. 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

24. 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

25. 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

26. 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