Table Appointments

Dinnerware Includes plates, cups, saucers, & bowls Types: China Most expensive Elegant & durable Mainly white, off-white or pastels; patterns available Stoneware Heavier More causal Less expensive

Dinnerware Types Cont.: Earthenware Pottery Moderately priced Less durable than stoneware Pottery Least expensive Thick & heavy but breaks easily Stoneware, Earthenware, & pottery come in a variety of colors & patterns

Dinnerware Types Cont.: Glass-ceramic Plastic Strong & durable Relative inexpensive Available in plain white and many patterns Plastic Lightweight, break-resistant & colorful Stains & scratches easily Used mainly for casual dining

Flatware Also called silverware Includes forks, spoons, & knives Types: Sterling Silver 92.5% silver with copper added for strength Heavy & durable Most expensive Will tarnish

Flatware Types Cont.: Silver Plate Stainless Steel Base metal w/ silver coating Coating wears off after few years Less expensive but still costly Stainless Steel Alloy composed of steel, nickel, & chromium Durable & less expensive

Flatware Sterling & silver plate require polishing Stainless does not tarnish Be careful of using acids with all Can cause pitting, discoloration Consider shape, weight, & way it feels in your hand before purchasing

Beverage ware Also called glassware Come in many shapes & sizes Consider the look, feel, & the way it looks with your dinnerware Made of Lead glass Higher quality More expensive Lime glass Lighter, more brittle Less expensive Plastic More casual Least costly

Beverage ware Types: Tumblers Stemware Do not have stems Include juice, highball, & coolers Stemware 3 parts Bowl Stem Foot Include water goblets, wine glasses, Champagne flutes

Hollowware Includes bowls, tureens, Pots, & pitchers All are used to serve Can be made of metal, glass, wood, ceramic Tends to be expensive, fragile, difficult to store Can match dinnerware or complement it

Tableware Includes dinnerware, flatware, Beverage ware, hollowware, & linens Table linens Table coverings, table runners, napkins, & placemats Table cloths should hang 6-8 inches for casual; 10 inches for formal

Meal Service American/Family Russian/Continental Most often used in US Host/Hostess fills serving bowl and places them on the table After table has been cleared, dessert can be served at table or in the kitchen Russian/Continental Most formal style Served one course at a time As one course is finished, then next begins Served at fine restaurants

Meal Service English Compromise Host/Hostess fills plates at table and passes from guest to guest Best used in small groups Compromise Cross between English & Russian Salad and/or dessert is served from kitchen Rest of meal is served by host/hostess from table

Meal Service Blue Plate Buffet Used at home when serving small groups Plates are filled in kitchen and carried to dining area Seconds can be served at table or in kitchen Buffet Used in serving large groups Separate table holds food Plates, flatware, & napkins are placed at beginning of service line

Table Settings Each setting is called a cover Cover contains linens, dinnerware, flatware & beverage ware needed by each person The cover should be at least 24 inches Plate and/or placemat should be placed 1 inch from edge of table Forks go on left, spoons & knives on the right w/ blade pointing towards plate

Table Settings

1. Napkin 2. Salad Fork 3. Dinner Fork 4. Dessert Fork 5. Bread & Butter Plate 6. Dinner Plate 7. Dinner Knife 8. Dessert Spoon (Teaspoon) 9. Teaspoon 10. Soup/Table Spoon 11. Cocktail Fork 12. Water Glass 13. Red Wine Glass 14. White Wine Glass 15. Coffee Cup & Saucer* *For an informal meal, include the coffee cup and saucer with the table setting. Otherwise, bring them to the table with the dessert.

Waiting On the Table Rules to follow: Clear the table in a counterclockwise direction 1st cleared is either co-host, female on host’s left, or elderly guest When serving or clearing plates, stand on guest’s left When serving or clearing glasses, stand on guest’s right

Manners Table manners are extremely important when you want to make a good impression. Rules to follow: When presented with a variety of eating utensils, remember the guideline to "start at the outside and work your way in". For example, if you have two forks, begin with the fork on the outside. Eat slowly and cut only a few small bites of your meal at a time. Chew with your mouth closed and do not talk with food in your mouth.

Manners Cont. Napkins should be placed in lap When passing dishes, always pass in the same direction (Pass food items to the right) Do not place your elbows on the table Break bread into small pieces When finished eating, place knife on rim of plate w/ blade facing in; place fork parallel to knife; lay napkin to left of plate Wait for host/hostess to invite you to leave table Always remember to thank your host.