1. The introduction of Tableware and Table Setting
Applied English Report
The introduction of Tableware and Table Setting
By Sharon Wang

2. 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.

3. Outlines of Report Introduction of Flatware Introduction of Hollowware
Principles of Table Setting
Introduction of Menu
Menu v.s Table Setting

4. Structure of Report
Flatware
Menu
Table Setting
Hollowware

5. Introduction of Flatware
1. Steak Knife（22cm）
Point of a knife is sharp; a knife-edge is indented; for cutting beef steak.
2. Table Knife or Dinner Knife(23cm)
A knife-edge is no indentation; Used for all entrees except fish.

6. Introduction of Flatware
3. Fish Knife（21cm）
For cutting a fish steak or seafood.
4. Salad knife (21cm)
Smaller than the dinner knife. Used for salads, pies, pastries, and cold meats. 　

7. 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
3. Table fork or Dinner fork(20cm)
Used for all entrees except fish.There are 4 tines.
　 3

8. 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)
Used for eating consomme, and the shape is oval.
　 3

9. 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)
Used for snail with a shell 　

10. Introduction of Flatware
1. Lobster Cracker (14cm)
Used for lobster or crab with claws
2. Lobster Pick
(16-20 cm) 　

11. Introduction of Flatware
Ice Cream Spoon
Coffee Spoon
Dessert Spoon
Tea Spoon
Grape Fruit Spoon

12. Introduction of Flatware
Pastry Fork
Oyster Fork
Fruit Fork

13. Introduction of Flatware
1. Serving Tong (24cm)
2. Service Spoon (20cm)
3. Service Fork (21cm)
The biggest flatware ; Using for dividing food 　

14. 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.

15. Introduction of Hollowware
Sugar Container
Creamer

16. Introduction of Hollowware
Coffee Cup and Coffee Saucer

17. Introduction of Hollowware
Finger Bowl
If guests Eat food with hand, they would need the finger bowl to wash fingers.

18. Introduction of Hollowware
Vase
Salt Shaker
Pepper Shaker

19. 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.

20. 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.)

21. 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.

22. 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)

23. Principles of Table Setting
Putting the napkin on the show plate.

24. Principles of Table Setting
Putting the flatware on the right side first and putting them from inside to outside.

25. Principles of Table Setting
Then, putting the flatware on the left side.

26. Principles of Table Setting

27. Principles of Table Setting
The third step, putting the dessert fork and spoon above the show plate.

28. 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.

29. Principles of Table Setting
Up of the table, setting the vase and salt & pepper shakers.

30. Country Salad with Thousand Island Grilled Lamb cutlet /Red Wine
Introduction of Menu
MENU
Country Salad with Thousand Island
French Onion Soup
Grilled Lamb cutlet /Red Wine
Cheese Cake

31. Country Salad with Thousand Island Grilled Lamb cutlet /Red Wine
Menu v.s Table Setting
Salad Knife
Salad Fork
MENU
Country Salad with Thousand Island
French Onion Soup
Grilled Lamb cutlet /Red Wine
Cheese Cake
Cream Soup Spoon
Dinner Knife
Dinner Fork
Red Wine
Glass +
Dessert Fork
Dessert Spoon
B&B Plate, Butter Knife, Water Glass,
Vase, Salt & Pepper

32. Country Salad with Thousand Island Grilled Lamb cutlet /Red Wine
Menu v.s Table Setting
MENU
Country Salad with Thousand Island
French Onion Soup
Grilled Lamb cutlet /Red Wine
Cheese Cake

33. How to make a table setting for the menu?
Cream of Pumpkin Soup
Chef’s Salad Served with Vinaigrette
Pork Chop in Brown Mushroom Sauce

34. Is your answer correct?

35. The End