Table Appointments All the items needed at the

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

Classification of Tableware n n Dinnerware Flatware Beverageware Holloware 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

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 4

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 § Very casual, low cost § Unbreakable / disposable 5

Lead Crystal Punchbowl 6

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

Holloware n Bowls and tureens used to serve food 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. 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 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 11

Center Pieces n Be creative n 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 n Size in proportion to the table Guests should be able to see over the centerpiece 12

Assignment #1 As a table or independently find 3 examples of table etiquette or setting based on different cultures (EX. Burping to show you enjoyed the mean, leaving some food on the plate) #2 Come up with a design for a good table centerpiece that meets the standards 13