1. Table Appointments

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. 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

15. 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

16. Table Settings

17. 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 Soup/Table Spoon
11. Cocktail Fork 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.

21. 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

22. 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.

23. 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.