Applied English Report
The introduction of Tableware and Table Setting
By Sharon Wang
Tableware is including flatware( like
knives, forks and spoons )and
hollowware that are used for putting
food in general.
Table setting means putting the
tableware on the table before guests
use the dinner.
Outlines of Report
Introduction of Flatware
Introduction of Hollowware
Principles of Table Setting
Introduction of Menu
Menu v.s Table Setting
Structure of Report
Flatware
Menu
Table Setting
Hollowware
Introduction of Flatware
1. Steak Knife（22cm）
Point of a knife is sharp; a
knife-edge is indented; for
cutting beef steak.
1
2
3
4
2. Table Knife or Dinner
Knife(23cm)
A knife-edge is no
indentation; Used for all
entrees except fish.
Introduction of Flatware
3. Fish Knife（21cm）
For cutting a fish steak or
seafood.
4. Salad knife (21cm)
1
2
3
4
Smaller than the dinner
knife. Used for salads, pies,
pastries, and cold meats.
Introduction of Flatware
1. Fish Fork (19cm)
In place of the dinner fork
when fish is served. Two side
of tines with a little chip
2. Salad Fork(16cm)
Smaller than Dinner fork.
Used for salads
1
2
3
3. Table fork or Dinner
fork(20cm)
Used for all entrees except
fish.There are 4 tines.
Introduction of Flatware
1. Dessert Spoon (19cm)
Used for the dessert like a
pudding, a jelly etc.
2. Cream soup spoon (18cm)
Used for eating pottage, and the
shape is round.
3. Clear soup spoon (18cm)
1
2
3
Used for eating consomme, and
the shape is oval.
Introduction of Flatware
Snail Dish
1. Escargot Fork or
Snail Fork(14cm)
It is two tines that are
narrow and sharp.
2. Escargot Tong or
Snail Tong (14-16 cm)
1
2
Used for snail with a
shell
Introduction of Flatware
1. Lobster Cracker
(14cm)
Used for lobster or crab
with claws
1
2
2. Lobster Pick
(16-20 cm)
Introduction of Flatware
Coffee Spoon
Ice Cream Spoon
Tea Spoon
Dessert Spoon
Grape Fruit Spoon
Introduction of Flatware
Pastry Fork
Oyster Fork
Fruit Fork
Introduction of Flatware
1. Serving Tong (24cm)
2. Service Spoon (20cm)
3. Service Fork (21cm)
The biggest flatware ;
Using for dividing food
1
2
3
Introduction of Hollowware
Show Plate or Place Plate
(12 inch)
Used for showing a napkin or
menu and placing the place.
Dinner Plate (10 inch)
Used for putting the entree.
Introduction of Hollowware
Sugar Container
Creamer
Introduction of Hollowware
Coffee Cup and
Coffee Saucer
Introduction of Hollowware
Finger Bowl
If guests Eat food with hand, they would
need the finger bowl to wash fingers.
Introduction of Hollowware
Vase
Salt Shaker
Pepper Shaker
Introduction of Hollowware
B&B Plate (6 inch)
Bread and Butter Plate
or Side Plate.
Butter Knife is up the
B&B Plate and 1/3 right
side.
Principles of Table Setting
Forks are on the left, Knives and Spoons are on
the right. Dissert fork and spoon are above the
show plate.
sharp-edged of knife faces left.
Each side is not over 3 pieces of the flatware.
Special flatware does not set in advance.(like
lobster pick, oyster fork, finger bowl.)
Principles of Table Setting
Glass put on the upper right side.According to the
shape, the bigger one goes on the upper-left, and
the smaller one goes on the down-right.
Salt&Pepper Shakers must put on the table in
advance.
B&B plate and butter knife place on the most left
of the table setting.
Coffee cup does not set in advance.
Principles of Table Setting
First, setting the show plate at the center of
table.The range of table edge is about 1-2cm.(one
finger)
Principles of Table Setting
Putting the napkin on the show plate.
Principles of Table Setting
Putting the flatware on the right side first
and putting them from inside to outside.
Principles of Table Setting
Then, putting the flatware on the left side.
Principles of Table Setting
Principles of Table Setting
The third step, putting the dessert fork and
spoon above the show plate.
Principles of Table Setting
Water glass puts on the top of the dinner
knife.Then, putting the red wine glass on the
down-right of the water glass.
Principles of Table Setting
Up of the table, setting the vase and salt & pepper
shakers.
Introduction of Menu
MENU
Country Salad with Thousand Island
French Onion Soup
Grilled Lamb cutlet /Red Wine
Cheese Cake
Menu v.s Table Setting
Salad Knife
Salad Fork
MENU
Country Salad with Thousand Island
Cream Soup Spoon
French Onion Soup
Grilled Lamb cutlet /Red Wine
Cheese Cake
Dinner Knife
Dinner Fork
+
Red Wine
Glass
Dessert Fork
Dessert Spoon
B&B Plate, Butter Knife, Water Glass,
Vase, Salt & Pepper
Menu v.s Table Setting
MENU
Country Salad with Thousand Island
French Onion Soup
Grilled Lamb cutlet /Red Wine
Cheese Cake
How to make a table setting for the
menu?
MENU
Cream of Pumpkin Soup
Chef’s Salad Served with Vinaigrette
Pork Chop in Brown Mushroom Sauce
Is your answer correct?
MENU
Cream of Pumpkin Soup
Chef’s Salad Served with Vinaigrette
Pork Chop in Brown Mushroom Sauce
The End