arrangement of dinerware, flatware, glassware & napkin at each place setting. cover

Arrangement of dinerware, flatware, glassware & napkin at each place

setting.

COVER

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.

Table Appointment

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.

Criteria for Selecting Good Table Appointments:

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.

Dinnerware / Chinaware

Is a ceramic material made by heating selected andrefined materials, which often includes clay to hightemperatures.

Porcelain

Is porcelain made of clay mixed with bone ash. This isvery fine, hard, china that is expensive.

The price of bone china puts it out of reach of themajority of everyday caterers, and only a few of the topclass hotels and restaurants would use it.

The range of design, pattern and color is limited andthere is something to suit all occasions and situations.

Bone China

May sometimes be as thin as bone china and otherporcelains, though it is not translucent and is moreeasily chipped.Earthenware is also less strong, less tough, and moreporous than stoneware, but its low cost and usabilitycompensate for these deficiencies.Due to its higher porosity, earthenware must usually beglazed in order to be watertight.

Earthenware

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, dependingon the clay.

It has been produced in China since ancient times andis the forerunner of Chinese porcelain.

Stoneware

Bread and Butter PlateResembles salad plates are used in

serving bread and butter (5 – 7 inches)

Salad PlateFunctions 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)

Dessert Plate:

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

Is used to serve the main course at all meals, formal or informal (10 inches)

Dinner Plate:

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

Charger Plate

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.

Finger Bowl

a container used to store sugar and creamer

Sugar bowl and Creamer

Used for serving soups that are made from thin broth.

Bouillon Cup and Saucer

Is used for serving coffee or tea.

Coffee Cup and Saucer

Used in serving Espresso coffee.

Espresso Cup 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.

Teacup and Saucer

Are used to serve hot water and tea.

Teapot

Is a container for gravy and other sauces.

Gravy Boat / Sauce Boat

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.

Cereal Plate / Cereal Bowl

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

Salt and Pepper Shaker

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

Monkey dish & Soy dish

Monkey Dish Soy Dish

Refers to glass and drink ware items.The term usually refers to the drinking vessels, unless

the dinnerware is also made of glassMajor types of glassware

TumblerFooted wareStemwareMug

Beverage ware / Glassware

Bowl

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

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

Beer Mug

Is a glass tumbler, holding 240 to 350 ml., used toserve a mixed drink, named after Tom Collins. Thisglass is somewhat narrower and holds less than thesimilar highball glass.

Collins Glass

Is generally used to serve expensive after-dinnerliqueurs.

Cordial / Liqueur Glass

The narrow shape helps maintain carbonation, while

providing a strong aromatic front. Flute glassesdisplay the lively carbonation, sparkling color andsoft lacing of this distinct style.

Champagne Flute Glass

Is a glass tumbler, holding between 8 and 12 fluidounces (240 to 350 ml.), used to serve a mixed drinkor highball. This glass is taller than an old-fashionedglass and shorter than a Collins glass

High Ball Glass

Footed ware refers to s style of glass in which the bowlsits directly on a base or foot. Bowl and base may havea variety of shapes.Today footed ware is also popular for on-the-rocksdrinks and highballs.

Footed Ware

Stemware includes any glass having all three featuresbowl, foot, and stem.

Stem Ware

A fourth type of glass is the mug.

You can think of it as a tumbler with a handle or as atall glass cup. It is usually used for serving beer.

Mug

Irish Coffee Glass

Is a uniquely shaped glass with a handle that is used toserve any hot beverage such as Spanish coffee orcocoa.

Is a glass meant to hold various flavors of margaritadrinks

Margarita Glass

Is also known as a “rock glass” or “lowball.” It is ashort tumbler used for serving liquor “on the rocks”,meaning over ice.

Old-Fashioned Glass

Is meant for holding alcoholic parfait beverages servedwith ice cream. Similar to a frappe glass but slightlysmaller and usually made of thicker glass.

Parfait Glass

Is a glass used to serve many types of light beers, but isintended for its namesake, the pilsner. Pilsner glassesare generally smaller than a pint glass, usually in 250mlor 330ml sizes.

Pilsner

Is the perfect glassware for cocktail bars. These Grandeglasses are a great for Long Island Ice Tea or any otherlayered cocktail.

Poco Grande

Glasses for red wine are characterized by their rounder,wider bowl, giving the wine a chance to breath. Sincemost reds are meant to be consumed at roomtemperature, this glass also allows the wine to coolmore quickly after hand contract has warmed it.

Red Wine

Is a small, narrow stemmed glass with a wide rim. It isused to serve Sherry and other aperitifs. Holds 2oz. ofliquid = 60ml.

Sherry Glass

Is a small glass used for measuring or serving up tothree ounces of liquor. Modern shot glasses hold athicker base and sides.

Shot Glass

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

Water Goblet

Glasses are generally narrower, although not as narrowas champagne flutes, with somewhat straight or tulipshaped sides. The narrowness of the white wine glassallows the chilled wine to retain its temperature.

White Wine

Spoons, forks & knives used for dining; also for serving

Flatwares/ Cutleries

Forks

are two prong forks made of stainless steel which areused with escargot dishes

Escargot fork

Is a small fork like a trident, used for spearingcocktail garnishes such as olives.

Cocktail fork

has a flatter and slightly broader tines thanthose of a dinner fork, used when vegetablesare served as salads.

Salad / Dessert 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

Fish fork

The dinner fork measures about 7 inches inlength. It is used to eat the main course at allformal and informal meals.

Dinner fork

Narrower and slightly shorter than a salad fork

that is used when serving cakes and otherpastries.

Cake fork

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

Carving fork

Is used to serve food as tossed salad.

Salad serving fork

Knives

Is a small knife with rounded or pointed tipused for slicing butter and spreading it onbread

Bread and Butter Knife

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

Butter Spreader

Is the longest knife in a set of flatware which is

used to cut and push food

Dinner Knife

used for serving cheese from cheese board

Cheese Knife

Has a straight edge, a shorter, thinner andwider blade which enables it to cut thin slicesof meat.

Carving Knife

Fish knives vary in size but usually measure about8¾ 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.

Fish knife

Special knife that has a sharp tip and a serrated

edge to cut thick portions of meat.

Steak knife

The fruit knife is used to cut and peel fresh fruit atthe table in formal and informal dining. The fruitknife is approximately 6½ inches to 7¼ inches long.

Fruit knife

Spoons

Has varying sizes depending on the size of thedemitasse cup and saucer.

It is used in adding sugar, stirring coffee or hot chocolate.

Also known as a mocha spoon.

Demitasse spoon

Is larger than a teaspoon or a dessert spoon,used in serving food and as a standardmeasuring unit in recipes.

Table Spoon

Is used to stir hot beverages.

Teaspoon

Is an oval shaped spoon that has the lengthmidway between the length of a tablespoonand teaspoon which is primarily used whendessert is served.

Dessert Spoon

Is used when soup is served.

Soup Spoon

Is used for stirring iced tea in tall glasses whichhas the same purpose like the Long Drink. Icecream spoon is used when eating frozendessert.

Parfait / Ice Cream Spoon

Is much larger than a spoon used for eating. Itis used to move food from the main dish toindividual plates.

Serving Spoon

Is used to move the pastry from the main dishto the dessert plate.

Pastry Lifter

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

Soup ladle

Comes with the sauce boat which is used incourses with gravy or other sauces.

Gravy spoon

Hollowares

Hollowares are utensils used for serving

Hollowares

container for hot dishes in buffet

Chafing Dish

soup container used for Russian Service

Soup Tureen w/ Laddle

container for rice, potato, assortedvegetables (looks like a chafing dish but withdivider)

Scoopier

sauce container

Sauce boat w/ laddle

Silver / Oval Platters – usually used as container for buffet

Round Platters – container for cold appetizers during buffet

Hollowares

Tables & 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.

Table Linens

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.

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.

Pointers to remember:

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

Table cloth

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.

It is used primarily as a cover to line your table, protectagainst scratches and clings (the sound produced whenwares are accidentally collide, hit or bumped) fromserving plates and flatwares.

Silence cloth

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.

Table Napkin

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

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

Placemats

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.

Instead of covering the entire table, a table runnercovers only the middle section, “running” the length ofthe table.It is used to “dress up” a dining table and comes invariety of patterns and sizes designed for differentlengths.

Table runner

Mrs. Gigi D. Garcia