COVER
Arrangement of dinerware, flatware,
glassware & napkin at each place
setting.
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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.
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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
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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.
Is a ceramic material made by heating selected and
refined materials, which often includes clay to high
temperatures.
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.
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 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.
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)
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Is used to serve the main course at all meals, formal
or informal (10 inches)
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Is also known as “show plate” which is used as an
underliner of the dinner plate (12 inches).
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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.
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a container used to store sugar and creamer
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Used for serving soups that are made from thin broth.
Is used for serving coffee or tea.
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Used in serving Espresso coffee.
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Is a cup, with or without a handle, generally a small
one that may be grasped with the thumb and one or
two fingers.
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Are used to serve hot water and tea.
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Is a container for gravy and other sauces.
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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.
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Is the container for salt and pepper. Rice is usually
added in the container to prevent moisture and to
keep it dry.
container for sauces like gravy, tempura
sauce etc. soy dish for calamansi, fish sauce
& vinegar
 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 glass
Bow
Major types of glassware l
Tumbler
Footed ware
Stemware
Mug
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.
Is a glass tumbler, holding 240 to 350 ml., used to
serve a mixed drink, named after Tom Collins. This
glass is somewhat narrower and holds less than the
similar highball glass.
Is generally used to serve expensive after-dinner
liqueurs.
The narrow shape helps maintain carbonation, while
providing a strong aromatic front. Flute glasses
display the lively carbonation, sparkling color and
soft lacing of this distinct style.
Is a glass tumbler, holding between 8 and 12 fluid
ounces (240 to 350 ml.), used to serve a mixed drink
or highball. This glass is taller than an old-fashioned
glass and shorter than a Collins glass
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.
Today footed ware is also popular for on-the-rocks
drinks and highballs.
Stemware includes any glass having all three features
bowl, foot, and stem.
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. It is usually used for serving beer.
Is a uniquely shaped glass with a handle that is used to
serve any hot beverage such as Spanish coffee or
cocoa.
Is a glass meant to hold various flavors of margarita
drinks
Is also known as a “rock glass” or “lowball.” It is a
short tumbler used for serving liquor “on the rocks”,
meaning over ice.
Is meant for holding alcoholic parfait beverages served
with ice cream. Similar to a frappe glass but slightly
smaller and usually made of thicker glass.
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.
Is the perfect glassware for cocktail bars. These Grande
glasses are a great for Long Island Ice Tea or any other
layered cocktail.
Glasses for red wine are characterized by their rounder,
wider bowl, giving the wine a chance to breath. Since
most reds are meant to be consumed at room
temperature, this glass also allows the wine to cool
more quickly after hand contract has warmed it.
Is a small, narrow stemmed glass with a wide rim. It is
used to serve Sherry and other aperitifs. Holds 2oz. of
liquid = 60ml.
Is a small glass used for measuring or serving up to
three ounces of liquor. Modern shot glasses hold a
thicker base and sides.
Is an all-purpose glass for serving cocktails,
specialty drinks, iced tea or water.
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.
Flatwares/ Cutleries
Spoons, forks & knives used
for dining; also for serving
are two prong forks made of stainless steel which are
used with escargot dishes
Is a small fork like a trident, used for spearing
cocktail garnishes such as olives.
has a flatter and slightly broader tines than
those of a dinner fork, used when vegetables
are served as salads.
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
The dinner fork measures about 7 inches in
length. It is used to eat the main course at all
formal and informal meals.
Narrower and slightly shorter than a salad fork
that is used when serving cakes and other
pastries.
Used in conjunction with a carving knife,
specially designed in carving meat.
Is used to serve food as tossed salad.
Is a small knife with rounded or pointed tip
used for slicing butter and spreading it on
bread
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
Is the longest knife in a set of flatware which is
used to cut and push food
used for serving cheese from cheese board
Has a straight edge, a shorter, thinner and
wider blade which enables it to cut thin slices
of meat.
Fish knives vary in size but usually measure about
8¾ 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.
Special knife that has a sharp tip and a serrated
edge to cut thick portions of meat.
The fruit knife is 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.
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.
Is larger than a teaspoon or a dessert spoon,
used in serving food and as a standard
measuring unit in recipes.
Is used to stir hot beverages.
Is 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.
Is used when soup is served.
Is 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.
Is much larger than a spoon used for eating. It
is used to move food from the main dish to
individual plates.
Is used to move the pastry from the main dish
to the dessert plate.
Is a ladle for soups that has variety of shapes
and sizes depending on the deep bowls,
whether it is round, oval or fluted.
Comes with the sauce boat which is used in
courses with gravy or other sauces.
 Hollowares
are utensils
used for serving
container for hot dishes in buffet
soup container used for Russian Service
container for rice, potato, assorted
vegetables (looks like a chafing dish but with
divider)
sauce container
 Silver
/ Oval Platters –
usually used as container
for buffet
 Round Platters – container
for cold appetizers during
buffet
Tables &
Linens
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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.
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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.
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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.
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Table cloths made from cotton or linen are not only
more absorbent but also last longer.
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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.
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For a formal table cloth, add 16” to 14” to both the
length and width of the table for the drop.
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An informal cloth needs less-drop, usually 10 to15
inches.
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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, protect
against scratches and clings (the sound produced when
wares are accidentally collide, hit or bumped) from
serving plates and flatwares.
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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.
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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
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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 flatware
from moving while the guests are eating.
This also adds as an accent to the table setting.
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Place mats should be large enough to hold the entire
place setting. But they should never overlap.
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Place mats range in size from 12 to 14 inches deep
and 16 to 18 inches wide.
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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 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.
Mrs. Gigi D. Garcia