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 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 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 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 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
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
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
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
1. Napkin 2. Salad Fork3. Dinner Fork 4. Dessert Fork5. Bread & Butter Plate 6. Dinner Plate7. Dinner Knife 8. Dessert Spoon (Teaspoon)9. Teaspoon 10. Soup/Table Spoon11. Cocktail Fork 12. Water Glass13. Red Wine Glass 14. White Wine Glass15. 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.