COVER
Arrangement of dinerware, flatware, glassware & napkin at each place setting
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.
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.
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.
Porcelain- Is a ceramic material made by heating selected and refined materials, which often
includes clay to high temperatures.
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.
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.
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.
Bread and Butter Plate - Resembles salad plates are used in serving bread and butter (5 – 7
inches
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.
Dessert Plate- Is a specialized plate used to serve desserts such as fruits, cakes, and other
pastries (7.25 to 8.5 inches)
Dinner Plate - Is used to serve the main course at all meals, formal or informal (10 inches)
Charger Plate - Is also known as “show plate” which is used as an underliner of the dinner
plate (12 inches).
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
Sugar bowl and Creamer - a container used to store sugar and creamer
Bouillon Cup and Saucer - Used for serving soups that are made from thin broth.
Coffee Cup and Saucer - Is used for serving coffee or tea.
Espresso Cup and Saucer- Used in serving Espresso coffee.
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.
Teapot - Are used to serve hot water and tea
Gravy Boat / Sauce Boat - Is a container for gravy and other sauces.
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.
Salt and Pepper Shaker - Is the container for salt and pepper.
Monkey dish & Soy dish - container for sauces like gravy, tempura sauce etc. soy dish for
calamansi, fish sauce & vinegar
Handling Chinaware
1. Chinaware has high breakage rate and therefore, needs careful handling.
2. They should be stored on shelves in piles or stacks of approximately two dozen each.
Any higher may result in their toppling sown.
3. They should be stored at convenient height for placing on and removing from the shelves
to avoid accidents.
4. Chinaware should be kept covered to prevent dust and germs.
5. Chipped and cracked items harbor germs and should therefore, not be used and disposed
off carefully.
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
Stemware
Footed ware
Mug
Tumbler - a flat-bottomed glass that is basically a bowl without stem or foot. Its sides may be
straight, flared, or curved.
Beer Mug- Is a heavy glass with a handle and usually with patterns cut into its side.
Collins Glass - Is a glass tumbler, holding 240 to 350 ml., used to serve a mixed drink, named
after Tom Collins.
Cordial / Liqueur Glass - Is generally used to serve expensive after-dinner liqueurs
Champagne Flute Glass - The narrow shape helps maintain carbonation, while
providing a strong aromatic front.
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.
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.
Stem Ware - Stemware includes any glass having all three features bowl, foot, and stem.
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.
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.
Margarita Glass - Is a glass meant to hold various flavors of margarita drinks
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.
Parfait Glass - Is meant for holding alcoholic parfait beverages served with ice cream.
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.
Poco Grande - Is the perfect glassware for cocktail bars.
Red Wine - Glasses for red wine are characterized by their rounder, wider bowl, giving the wine
a chance to breath.
Sherry Glass- Is a small, narrow stemmed glass with a wide rim.
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.
Water Goblet - Is an all-purpose glass for serving cocktails, specialty drinks, iced tea or water.
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.
Handling Glassware
1. Glassware is highly fragile and most delicate and expensive, hence utmost care has to be
taken while handling glass equipments.
2. Glasses are normally stored in a glass pantry. It should be placed upside down in single
rows on paper-lined shelves to prevent dust settling in them.
3. Tumblers should not be stacked inside one another as this may result in heavy breakages
and accidents.
4. The appearance of the drink mainly depends on the glass and therefore, the glass should
be sparkling clean and attractive in shape and style.
5. When glassware is machine or hand washed, each individual item must be polished and
dried with a glass cloth made of linen, as water leaves stains on the glass.
6. Glasses, whether clean or dirty, have to be handled by the base or stem, since the finger
prints left on the glass necessitates polishing.
Flatwares/ Cutleries - Spoons, forks & knives used for dining; also for serving
Escargot fork - are two prong forks made of stainless steel which are used with escargot dishes
Cocktail fork - a small fork like a trident, used for spearing cocktail garnishes such as olives.
Salad / Dessert fork - has a flatter and slightly broader tines than those of a dinner fork, used
when vegetables are served as salads.
Fish fork -is approximately 7¼ to 7¾ inches in length .
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.
Cake fork - Narrower and slightly shorter than a salad fork that is used when serving cakes and
other pastries.
Carving fork - Used in conjunction with a carving knife, specially designed in carving meat.
Salad serving fork - used to serve food as tossed salad.
Bread and Butter Knife -a small knife with rounded or pointed tip used for slicing butter and
spreading it on bread
Butter Spreader - 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
Dinner Knife - the longest knife in a set of flatware which is used to cut and push food
Cheese Knife -used for serving cheese from cheese board
Carving Knife - has a straight edge, a shorter, thinner and wider blade which enables it to cut
thin slices of meat.
Fish knife - vary in size but usually measure about 8¾ inches long.
Steak knife - special knife that has a sharp tip and a serrated edge to cut thick portions of meat.
Fruit knife - 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.
Spoons
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.
Table Spoon - larger than a teaspoon or a dessert spoon, used in serving food and as a standard
measuring unit in recipes.
Teaspoon - used to stir hot beverages.
Dessert Spoon - 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.
Soup Spoon - used when soup is served.
Parfait / Ice Cream Spoon - 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.
Serving Spoon - is much larger than a spoon used for eating. It is used to move food from the
main dish to individual plates.
Pastry Lifter - used to move the pastry from the main dish to the dessert plate.
Soup ladle - a ladle for soups that has variety of shapes and sizes depending on the deep bowls,
whether it is round, oval or fluted.
Gravy spoon - comes with the sauce boat which is used in courses with gravy or other sauces.
Hollowares – utensils used for serving
Chafing Dish - container for hot dishes in buffet
Soup Tureen w/ Laddle - soup container used for Russian Service
Scoopier - container for rice, potato, assorted vegetables
Sauce boat w/ ladle - sauce container
Silver / Oval Platters – usually used as container for buffet
Round Platters – container for cold appetizers during buffet
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.
The term linen is not just fabrics, but includes paper and plastic materials.
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.
Table cloth
Table cloths made from cotton or linen are not only more absorbent but also last longer
 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.
Silence cloth
It is used primarily as a cover to line your table, protect against scratches and clings
from
serving plates and flatwares.
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.
 Dinner napkins are 4 inches square
 Luncheon napkins about 20 inches square
 Cocktail napkins are 12 inches square
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.
 Place mats range in size from 12 to 14 inches deep and 16 to 18 inches wide.
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.
Reference:
Principles of Food and Beverage
Authors: Lawrence Li Tan and Florenitte de Guzman