3 01 C Table Appointments All the items

3. 01 C Table Appointments All the items needed at the table to serve and eat a meal. 3. 01 C Table Appointments 1

Classification of Tableware n n Dinnerware Flatware Beverageware Holloware 3. 01 C Table Appointments 2

Dinnerware is: n n n Plates, cups, saucers, bowls Dinnerware includes: China n n stoneware earthenware pottery Other materials n n glass-ceramic plastic 3. 01 C Table Appointments 3

Flatware is: n Often called “silverware” and includes: n n n Knives Forks Spoons Specialty utensils Materials made from: n n Sterling Silver plate Stainless Plastic /wood 3. 01 C Table Appointments

Beverageware or glassware is: n Lead glass n n Higher quality More expensive n Lime glass n n § Plastic Lighter, more brittle Ideal for much glassware 3. 01 C Table Appointments § Very casual, low cost § Unbreakable / disposable 5

Lead Crystal Punchbowl 3. 01 C Table Appointments 6

Two basic shapes of beverageware are: n Stemware § Tumbler Popular sizes are • Cooler • Highball • Juice bowl stem foot Popular sizes include • Water goblets • Sherbets • Flutes 3. 01 C Table Appointments 7

Holloware n Bowls and tureens used to serve food 3. 01 C Table Appointments 8

Care of tableware n n n Rinse tableware as soon as possible after use Most dinnerware is dishwasher safe Delicate china and stemware n n n May need hand washing Don’t plunge into hot water because severe temperature change can crack or break delicate tableware More expensive tableware requires extra care to protect your investment. 3. 01 C Table Appointments 9

Table linens n n n Protect the table surface Deaden sounds of serving and clearing Add beauty to table setting Drop – the part that hangs over the edge • For casual should be 6 -8 inches on all sides • Deeper drop for a formal setting • Even more for buffet settings 3. 01 C Table Appointments 10

Cloth Placemats, Table Runners & Napkins n Runner: 13 -17 inches wide n n n Placemats n n placed down the table center Often used with placemats approximately 11 x 17 inches Napkins n n n cocktail - 10 inches luncheon – 13 inches dinner – 17 or more inches 3. 01 C Table Appointments 11

Center Pieces n Be creative n n Food and the soil of potted plants don’t mix. Candles are appropriate for evening, but not daytime meals Candles on the table should be lit and the flame above eye level. n Size in proportion to the table Guests should be able to see over the centerpiece 3. 01 C Table Appointments 12

3. 01 N MEAL SERVICE CLASSIFICATIONS 13

Meal Service Classifications Meal service is the term used to describe how a meal is served for any given occasion. Classifications are: Family-style Buffet Plate Russian/Continental 3. 01 N Meal Service Classifications 14

Family Style § Used at home for family meals § Used in home-style restaurants § Serving dishes of food are passed around the table to the right § Beverages are poured before seating and handed to diners Informal style of meal service 3. 01 N Meal Service Classifications 15

Family Style Example 3. 01 N Meal Service Classifications 16

Family Style (continued) n n n Paper or cloth napkins may be used A tablecloth and/or placemats may be used A centerpiece may be used 3. 01 N Meal Service Classifications 17

Buffet Style n n Used in casual restaurants and at large gatherings, such as for a business, family or church events. Cafeterias are a type of buffet where items are priced separately. True buffets usually price the meal as a whole including beverages. Informal meal style 3. 01 N Meal Service Classifications 18

Buffet Example 3. 01 N Meal Service Classifications 19

Buffet (continued) n n Plates are at the beginning of the serving line. Flatware and napkins may be at the beginning or the end of the serving line. Beverages are picked up in the line or at another station. Sometimes buffets are very formal event, such as at weddings. Other times they may be more informal style 3. 01 N Meal Service Classifications 20

Plate Service n n Used in restaurants. Flatware and beverage ware, are on the table with space left for plate. Food is portioned onto plates in kitchen and brought to the table. Often a more formal meal style 3. 01 N Meal Service Classifications 21

Plate Service Table set-up 3. 01 N Meal Service Classifications 22

Plate Service (continued) n n Serving dishes are not needed which makes for easier cleanup. Cloth napkins and tablecloths are usually present. Placemats might be used at home on top of the tablecloth. Formal restaurants use tablecloths 3. 01 N Meal Service Classifications 23

Russian/Continental n n n Used predominantly at fine restaurants. Food is portioned out in the kitchen and served by a wait staff person. No serving dishes are used, and dishes are removed after each course. Flatware is course specific and may be numerous. Highly formal meal 3. 01 N Meal Service Classifications 24

Russian/Continental 3. 01 N Meal Service Classifications 25

Meal Service n Classifications n n n How the meal is served Family-style Buffet Plate Russian/Continental The properly set table provides each diner with the tableware pieces needed for the meal being served. 3. 01 N Meal Service Classifications 26