WITH WINE APPRECIATION

OBJECTIVES  Cover  Table Appointments Dinnerwares/Chinawares Beverage/Glassware Linens Servicewares  Breakages  Proper Storage of Equipment

COVER  It refers to the space allotted for one dinner including all the required eating utensils, dependent on the menu offered.

TABLE APPOINTMENTS  It refers to tools used for eating, covering the table and serving the food.

DINNERWARES/CHINAWARES  Showplate – 12-inch serve as underliner for formal sit-down dinners.

DINNERWARES/CHINAWARES  Dinner Plate – 10-inch plate used to served entrée or main course.

DINNERWARES/CHINAWARES  Breakfast Plate – 9-inch plate used for multi-purposes.

DINNERWARES/CHINAWARES  Bread and Butter Plate – 6-inch plate used for serving bread, molded salads, rice or desserts.

DINNERWARES/CHINAWARES  Salad Plate – 7-inch plate intended for serving salads or desserts or may be used as underliner.

DINNERWARES/CHINAWARES  Soup Plate – 9-inch deep plate intended for soup, cereal, salad or dessert. This goes with underliner.

DINNERWARES/CHINAWARES  Cereal Bowl – 6-inch deep dish used for serving cereals, dessert or rice.

DINNERWARES/CHINAWARES  Cup and Saucer – This come in pairs and is used for serving coffee or tea.

DINNERWARES/CHINAWARES  Demitasse Cup and Saucer – also comes in pairs and usually half the size of the regular cup and saucer.

DINNERWARES/CHINAWARES  Bouillon Cup – also known as consomme bowl. It is a container used to serve clear soup.

DINNERWARES/CHINAWARES  Monkey Dish – container for sauces and gravy.

FLATWARE/CUTLERY  It refers to table appointments used for serving, dipping, cutting or spearing food.

FLATWARE/CUTLERY  Dinner Spoon – with oval bowl used for entrees

FLATWARE/CUTLERY  Soup Spoon – with round bowl used for soup

FLATWARE/CUTLERY  Dessert Spoon – an elongated oval bowl used for dessert

FLATWARE/CUTLERY  Teaspoon – with oval bowl smaller than dinner spoon.

FLATWARE/CUTLERY  Demitasse Spoon – half the size of the regular teaspoon.

FLATWARE/CUTLERY  Long Spoon – a long handled- teaspoon used for serving drinks in tall glasses

FLATWARE/CUTLERY  Sugar Spoon – a small spoon with a spreading bowl, used to serve sugar

FLATWARE/CUTLERY  Dinner Knife – a straight or serrated cutting edge that is broad with a rounded tip, used for entrees

FLATWARE/CUTLERY  Fish Knife – a pointed-hook like tip used for deboning fish

FLATWARE/CUTLERY  Steak Knife – a serrated cutting edge with a pointed tip used for steaks

FLATWARE/CUTLERY  Butter Spreader – a small broad spatula- liked knife used for butter and marmalade

FLATWARE/CUTLERY  Cheese Knife – a carved pointed hook- liked tip used for cutting cheese

FLATWARE/CUTLERY  Dinner Fork – a four-pronged utensil used for entrees

FLATWARE/CUTLERY  Salad Fork – a four-pronged utensil, shorter and broader than dinner fork used for salads

FLATWARE/CUTLERY  Dessert Fork – a three-pronged utensil shorter than dinner fork used for desserts like pastries and cakes

FLATWARE/CUTLERY  Oyster/Seafood fork – a very small three-pronged utensil used for appetizers like oyster, clam and other shellfish

FLATWARE/CUTLERY  Pickle Fork – a very small two-pronged utensil used for appetizer

FLATWARE/CUTLERY  Serving spoon and Fork – large spoon and fork with bigger bowls and tines and longer handles used for serving main dish like vegetables.

FLATWARE/CUTLERY  Sugar Tongs – small tongs used to served sugar cubes

FLATWARE/CUTLERY  Soup Ladle – a long-handled utensil with a big round bowl and a bent handle used to serve soup

FLATWARE/CUTLERY  Gravy Ladle – a smaller version of soup ladle used for serving gravy and sauce

FLATWARE/CUTLERY  Pie Server – a short leaf-shaped spatula with an elongated handle used for serving cakes and pies

FLATWARE/CUTLERY  Pasta Server – a crab-liked bowl utensil used to scoop noodles and pasta

BEVERAGEWARE / GLASSWARE  Footed / Stemmed Water Goblet – 8-12-ounce, wide mouth, wide bowl with not so high stem. It is used o served water.

BEVERAGEWARE / GLASSWARE  Footed / Stemmed Martini Glass – 2.5 – 5-ounce body with long stem of different shapes.

BEVERAGEWARE / GLASSWARE  Footed / Stemmed Champagne Glass – a 4.5 – 5-ounce saucer-liked body with long stem, or a flute-liked body with long stem

BEVERAGEWARE / GLASSWARE  Footed / Stemmed Cordial Glass – a 1-ounce tulip-shaped body with a short stem

BEVERAGEWARE / GLASSWARE  Footed / Stemmed Sherry Glass – a 2 – 3-ounce with a very short stem

BEVERAGEWARE / GLASSWARE  Footed / Stemmed White wine Glass – a 3 – 5-ounce flute- shaped body with a long stem

BEVERAGEWARE / GLASSWARE  Footed / Stemmed Red Wine Glass – a 3 – 5-ounce, wide mouth body with a long stem

BEVERAGEWARE / GLASSWARE  Footed / Stemmed Brandy – a 5 – 11-ounce oblong-shaped body with an arched mouth and a very short stem

BEVERAGEWARE / GLASSWARE  Footed / Stemmed Pilsner - a 7 – 12-ounce glass, long, narrow, triangular body with a very short stem. The base is narrower than the mouth

BEVERAGEWARE / GLASSWARE  Footed / Stemmed Sherbet – a 6-ounce glass, wide mouth, saucer-liked thick body. This may be used for sundae, ice cream or molded dessert

BEVERAGEWARE / GLASSWARE  Footed / Stemmed Hurricane Glass – 8 – 12-ounce with curved body at the middle

BEVERAGEWARE / GLASSWARE  Tumblers Old Fashioned Glass – a 7.5-ounce glass, narrow base with a wide mouth and a thick body

BEVERAGEWARE / GLASSWARE  Footed / Stemmed Parfait Glass – a 4.5 – 8-ounce glass, tall, narrow, body, same shape from top to bottom and with a very short stem

BEVERAGEWARE / GLASSWARE  Tumblers High Ball – a 12-ounce tall glass same width from base to mouth

BEVERAGEWARE / GLASSWARE  Tumblers Whiskey Glass – a 1.5-ounce narrow base glass with a wide mouth and body similar to old fashion glass but smaller

BEVERAGEWARE / GLASSWARE  Tumblers Collins – similar to high ball glass but smaller in size

BEVERAGEWARE / GLASSWARE  Mug Beer Mug – similar to old fashioned glass but thicker and with handles.

BEVERAGEWARE / GLASSWARE  Mugs Irish Coffee Mugs – a decorative glass almost similar to hurricane glass but with handle

LINENS  Table Cloth – material used to cover the entire surface of the table

LINENS  Silence Cloth – a heavy pad of material placed underneath the tablecloth mainly used to minimize the noise while serving

LINENS  Runner – a long, narrow strip of cloth placed in bare tables

LINENS  Placemat – the common sizes ranges from inches long.

LINENS  Top Cloth – a small piece of cloth placed on top of larger tablecloth

LINENS  Table Napkin – this is a small piece of cloth used to protect guest from spills Dinner Napkin – 18 – 24 inches Luncheon or Breakfast Napkin – 9 – 12 inches Tea Napkin – 6 – 9 inches Cocktail Napkin – 4- 6 inches

LINENS  Skirting Cloth – a long piece of cloth used to hide the tables’ legs to make it more presentable

SERVICEWARES  Vegetable Dish – a deep serving dish used for vegetable, rice, or any saucy dish

SERVICEWARES  Soup Tureen – a deep serving dish for soup with underliner and fitted cover

SERVICEWARES  Platters – usually in oval-shaped dishes used for serving variety of dishes

SERVICEWARES  Coffee Pot / Tea Pot – a pot used in serving coffee / tea.

SERVICEWARES  Water Pitcher – a device used in serving water.

SERVICEWARES  Decanter – a container used to decant wine

SERVICEWARES  Carafe – a container used in holding juices, modifiers and emulsifiers in the bar