TABLE APPOINTMENTS
- The term usually refers to tools used for eating, covering the table and serving the
- Various types are designed for specific purposes
- Selection depends on the intended use according to menu
- Are selected according to the kind of material they are made of
The cover
- Or place setting
- Refers to the space allotted for one diner to include all the required eating utensils dependent on the menu offered
- The space is depends on the number of eating utensils to be placed, which in turn depends on the type of meal service
- 20-30 inches wide and 15 inches depth
- Is important to avoid inconveniences
Types of Table Appointments
I. DINNERWARE
TYPES USED IN PLATE SETTING
1. Place Plate
- 12-inch plate
- Underliner for formal diners (French or Russian service)
- Not used to serve food nor eating
- Usual materials are wood, metal, wicker shell or ceramic
2. Dinner Plate
- 10-inch plate
- Used to serve the entrée dish or the main course
3. Luncheon or breakfast plate
- 9-inch plate
- Used for multiple purposes (like informal daily dining B, L, D)
- Can also be used as an under plate for soup bowls
4. Bread and Butter Plate
- 6-inh plate
- Used for serving breads, molded salads, rice or desserts
5. Salad Plate
- 7-inch plate
- Intended for serving salads, desserts
- May be used as an underliner for stemmed beverageware, cereal or soup bowl
6. Soup Plate
- 9-inch-deep plate
- Intended for soup, cereal, salad, or rice
- Usually goes with an under plate
7. Cereal Plate
- 6-inch-deep dish
- Used for serving cereal, desserts, or rice
- Sometimes for salads with dripping sauce or dressing
8. Cup and Saucer
- Comes in pair
- Used in serving coffee or tea or even soups for informal meals
- Saucer has inner groove or ring fit to the bottom of the cup
- Preferable to match the cup and saucer
9. Demitasse Cup and Saucer
- Also comes in pair
- Much smaller; usually half the size of the regular cup and saucer
- Used to serve after dinner black or espresso coffee or very hot chocolate
Materials used for Dinnerware
Clayware
- 2 types: pottery and stoneware
- Pottery – made from crude clay fired at very low temperature, with large pores; absorb moisture; thick looking; sometimes glazed so as not to absorb much liquid ; inexpensive but durable
- Stoneware - or earthenware; made from white clay has been fired once at very low temperatures; usually white ; somewhat porous with transparent glaze; heavy looking; more expensive and more durable than pottery
Porcelain
- Usually called “china”
- Made from refine white clay, feldspar, and silica (quartz)
- Fired at very high temperature producing a translucent, fragile looking plate.
- Glazing is applied after firing making the plate non-absorbent
- Decorations and paintings may be done AFTER glazing.
- Popular type of porcelain in Ireland is called “Baleek china”- delicate and thin creamy eggshell type of porcelain with open tells of work
- Looks very fragile but very durable
Terra Cotta
- Made from red clay
- Unglazed
- Fired at low temperatures
- Relatively soft and porous
Plasticware
- 2 types: thermoplastic and Thermosetting or melamine plastic
Thermoplastic- soft plastic, easily softened by heat; not usually used for plate that need to be sterilized; varied colors and inexpensive
Melamine Plastic – harder and not easily affected by heat; various colors, shapes and decorations; more durable
Wood
- Used for dinner plates are not practical for constant use because they absorb water
- Varnishing usually wears off
- Usual woods used is kamagong or tanguile lined with Capiz shells.
- Usually used for serving food and used as an under plate for formal dinning
Glass
- Made from ff materials: Lead glass commonly called crystal; milk glass which is pure bone ash and minerals usually opaque and color dependent on the kind of mineral used; borosilicate glass made from boric oxide making it a cook-serve dish which is heat resistant; pyroceram a combination of ceramics and borax, making both heat and cold resistant
Metal
- 4 types: enamelware, brassware, Teflon or Silverstone, and stainless steel
- Enamelware – made from a base metal coated with a liquid plus finely ground glass fused with metal by firing at high temperatures; glossy and easy to clean
- Brassware (Tabak) – is made from alloy of copper and zinc and usually gold in color with intricate carvings
- Teflon or Silverstone – are carbon- fluorine polymers with synthetic coatings making it non-stick but easily scratched
- Stainless steel – mainly steel plus 15% chromium and nickel
· Other Materials that may be used for plates are paper, Styrofoam, mother of pearl, seashell, nito, bilao. And coconut shells.
Factors in Selecting Dinnerware
1. Cost and Durability – expensive ones are more durable and are better quality
2. Versatility of use in table service – depends on the size of each set and material that is made of.
3. Shape of each piece – squares, polygons, with scalloped edges, or even rimless plates if it is attractive or not.
4. Type of material used – relative to cost and durability of plate
5. Workmanship – edges should be examined by running fingers around the rim, joints in cups should be joined smoothly. Glaze should have no bumps, pits, or blisters. Should lie flat
6. Flexibility of design - Paddish or compromise patterns should be avoided
7. Availability – either in place setting or in open stock; set depends on the size of service
· For dinnerware – dinner plate, soup plate, cereal bowl, bread and butter plate, cup and saucer.
· Tea set – includes coffee/tea pot, creamer, sugar bowl, cups and saucers.
· Open stock – replacements of items
Care and Maintenance
- Proper care and maintenance will men longer service
- Rubber or soft cloth should be used to scrape
- A soft sponge is used for soaping and washing. Preferably hot water is used to wash.
- Dishes are dried in rubber covered drain rack or towel lined drain board.
- In storing, should not be stack too high.
- Similar sizes are stacked together with paper or fabric in-between to prevent scratching
- Cups should not be stacked together but hung by the handle.
- Should be placed on narrow shelves
- Platters are stored vertically
- Shelves should not be overloaded
- Fragile chinaware should not be used to store leftover foods in the refrigerator.
FLATWARE
- Used for serving, dipping, cutting, or spearing of food.
- First invented for spearing food was knife, made form stone
- Last to be invented was the fork, only came in 15th century.
Types of Flatware used for dining
1. Dinner Spoon
- An oval bowl, used for entrees
2. Soup Spoon
- A Round bowl used for soup or serving bouillon
3. Dessert Spoon
- An Elongated oval bowl used for desserts
4. Teaspoon
- An oval bowl smaller than the dinner spoon, used for coffee or tea and some desserts such as ice cream
5. Demitasse Teaspoon
- Half size of the regular teaspoon with a small bowl, used for serving drinks in tall glasses
6. Iced teaspoon
- A long-handled teaspoon with a small bowl is used to serving drinks in tall glasses.
7. Sugar Spoon
- A small teaspoon with spreading bowl, used to serve sugar
8. Dinner Knife
- A straight or serrated cutting edge that is broad with a rounded tip, used for entrees
9. Fish Knife
- A pointed hook-like tip for deboning fish
10. Steak Knife
- A serrated cutting edge with a pointed tip used for steaks.
11. Butter Spreader
- A small broad spatula – like knife, used for butter and marmalades
12. Butter Server
- A small Broad spatula-like knife with a pointed tip, used for serving butter.
13. Cheese Knife
- A carved pointed hook-like tip used for cutting cheese
14. Dinner Fork
- A four-pronged utensil used for entrees
15. Salad/Dessert Fork
- A four- pronged utensil, shorted and broader than dinner fork, used for salads and desserts.
16. Oyster/Seafood Fork
- A very small three-pronged utensil used for oysters, clams, and other shellfish.
17. Pickle Fork
- A very small two-pronged utensil, used for appetizers.
Types of flatware used for serving
1. Serving Spoon and Fork
- Large spoon and fork with bigger bowls and tines and longer handles, used for serving main dish, vegetables, etc.
2. Sugar Tongs
- Small tongs, used to serve sugar cubes.
3. Soup Ladle
- A long-handled utensil with a big round bowl and a bent handle, used to serve soup from soup tureen.
4. Gravy Ladle
- A smaller version of the soup ladle, used for serving gravies and sauces.
5. Pie Server
- A short leaf=shaped spatula with an elongated handle, used for serving cakes and pastries
6. Pasta Server.
- A crab-like bowled utensil, used to scoop noodles and pasta.
Materials Used for flatware
Sterling Silver.
- This is an alloy of 925 parts silver and 75 parts copper.
- The copper is added to give strength to silver which when used alone is very soft.
- By virtue of its beauty and durability, it is often called the "Heirloome-of Tomorrow" because it can be passed on from one generation to another.
- Its beauty improves with used thus this should not only be used for special occasions.
- The cost will out-weigh its durability in the long run. One disadvantage of sterling silver is that it tarnishes easily with sulfur foods, like eggs, but may be re-polished.
Silver-plated.
- This is made by electroplating individual pieces of flatware with silver nickel (an alloy of copper, nickel and zinc) to distinguish the ware from sterling silver.
- The quality and durability of silver plated flatware is determined by the amount of silver applied.
Single Plating. Uses 2 ounces silver to a gross of teaspoons.
Double Plating. Uses twice as much as single plating.
Triple Plating. Uses three times as much as single plating. This is good quality ware.
Quadruple Plating. Uses four times as much as single plating. This is the best of the silverwares.
"Flash" Plating. A very thin coating of silver is applied. It is low cost ware and not marked as silver-plated. It is usually bright and shiny.
- To make silver-plated wares more durable, reinforcements are made on the bowls or on contact points of the ware, by "inlay" or "overlay"
- Inlay means that part of the base metal is replaced by sterling silver at these points. Overlay means the added silver is applied at these points and can be seen from the small slightly elevated circle of silver at these points.
- Silver-plated ware can also be beautiful and durable and is less expensive than sterling silver.
3. Stainless Steel.
- Stainless steel flatware is very durable and easy to care for.
- Unlike sterling silver and silver-plated ware, they do not tarnish, therefore always ready for use.
- The material used for stainless steel is an alloy of chromium, nickel and steel.
- The formula 1878 is widely favored.
- It means that the ware consists of 18 parts chromium and 8 parts nickel- added to high- grade steel.
- Nickel gives the ware a whitish silvery luster and chromium renders the steel rust proof.
- The cost of high-grade stainless steel is the same as a triple-plated silverware.
Two types of grade and finish are available:
a. Economy stamped ware is low grade with poor finish and sharp tines and edges
b. Chrome nickel is high-grade ware, given a careful smooth and even finish, so that the ware has a soft permanent luster.
4. Dirilyte
- A type of gold flatware is an alloy of aluminum, copper, and nickel.
- It has a warm, rich gold color, very durable and resistant to scratching.
- However, this tarnishes with use of sulfur compounds (like egg products).
- This is less expensive than good quality silver-plated ware.
5. Vermeil.
- This is also a gold-plated ware in which the base metal is either stainless steel or sterling silver.
- It is very expensive and costs the same as sterling silver. It does not tarnish but sensitive to sulfur.
● Other Materials. Ebony, nylon, wood, bamboo, or plastic may be used for handles of flatware. They are usually not durable but may give the table setting versatility and added mood.
Factors in Selection of Flatware
Durability. The type of material used dictates the durability of the ware. This has been discussed in the earlier sections. In the manufacture of knives, look for solid instead of hollow handles because the former is more durable.
Care Requirement. Some are rust and tarnish proof and requires no polishing before use. Silver-plated and sterling wares are usually polished before use because they tarnish easily. These should be washed after polishing.
Versatility of design and Pattern for Table Setting. Simple patterns are more versatile than intricately designed flatware. Some designs may be easily matched
Facility of use. Flatware must be tested for ease and comfort of use. Too heavy flatware will tire diners.
Size and Shape Spoons, forks, and knives should be well proportioned and The flat when placed on the table. The size will depend upon the use for the particular flatware.
Utility for Table service. Some types have varied uses. For example, the dinner spoon may be used for main courses as well as for soups.
Availability. Again like dinnerware, one may buy from a place setting or open stock. A place setting includes a dinner fork, dinner spoon, dinner knife and a teaspoon. The number may vary from two, four, six, eight or twelve.
Figure 10.5a - DIFFERENT SERVICE FLATWARE (Formal)
1 SET STAINLESS FLATWARE SERVICE (INFORMAL)
SMALL SPOON
SOUP SPOON DINNER KNIFE DINNER FORK SALAD FORK
1 SET SILVER FLATWARE SERVICE (FORMAL)
· SALAD FORK- DINNER FORK
· DINNER KNIFE
· SPOON SOUP SPOON
· Formal Flatware
OTHER FLATWARE
· LONG STEM SPOON PASTRY FORK
· TEASPOON
· DINNER KNIFE DESSERT SPOON
Care and Maintenance of Flatware
- Flatware should be immediately rinsed after use, and then washed in warm water with mild soap or detergent and a soft brush or cloth, Silverware (Sterling and silver-plated) should be washed separately.
- Never use an abrasive scrubbing pad that will mar the finish.
- Flatware must be dried right after washing because they leave watermarks. Air-drying is also recommended even after wiping with a dishcloth.
- Gold or silverware should be kept in chemically treated silver chests, flannel bags or felt-lined drawers to avoid tarnishing. A special silver polish is used when silverware gets tarnished.
- This is rubbed on each piece with a soft cloth or silver brush in a lengthwise motion.
- After polishing, the wares should be washed in mild soap and warm water and towel dried. Most silverware is polished twice a year.
Figure 10.5b - DIFFERENT SERVICE FLATWARE
5 PIECE HOSTESS SET
ENTERTAINMENT SET
CAKE SERVER
SERVING SPOON
SERVING FORK CAKE SERVER
SERVING SPOON
SERVING SPOON W/HOLES SOUP LADLE
3 PIECE STAINLESS HOSTESS SET (INFORMAL)
· SERVING SPOON
· SOUP LADLE
· SMALL SERVING SPOON
4 PIECE SILVER HOSTESS SET (FORMAL)
· SERVING SPOON
· NARROW SERVING SPOON
· SOUP LADLE
· SMALL SERVING SPOON
· SERVING FORKS MEAT FORK
· COLD MEAT FORK
3 PIECE FLATWARE HOSTESS SET
· 1 SERVING FORK
· SERVING HOLED SPOON
· BUTTER KNIFE.
BEVERAGEWARE
- There are basically two classifications of beverageware: the stemmed or footed and the unstemmed or unfooted.
- There are a variety of beverage ware for various uses.
Footed or Stemmed Beverage ware
Water Goblet
- An 8-12 ounce, wide mouth, wide bowl glass with not so high stem. This is usually used for water.
Cocktail Glass.
- A 2 1⁄2-5 ounce body with long stem of different shapes of body.
Champagne glass.
- A 4 1⁄2-5 ounce saucer-like body with a hollow stem.
Sherry Glass.
- A 2-3 ounce V-shaped body with a very short stem.
Cordial Glass
- A 1-ounce tulip shaped body with a short stem.
White Wine Glass
- A 3-5 ounces fluted shaped body with a long stem.
Red Wine Glass
- A 3-5 ounces glass, wide mouth body with a long stem.
Brandy.
- A 5-11 ounces glass, oblong shaped body with an arched mouth and a very short stem.
Pilsner
- A 7-12 ounces glass, long, narrow, triangular body with very short stem. Base is narrower than the mouth.
- This may be used to serve beer
Sherbet glass
- A 6-ounces glass, wide mouth, saucer-like thick body. This may be used to serve sundae, ice cream or molded desserts.
Hurricane Glass
- A 8-12 ounce glassware, with a carved body in the middle.
Parfait Glass.
- A 4 2-8 ounces glass, tall narrow body, same shape from top to bottom and with very short stem.
- This is used for Floats or Halo Halo.
Unfooted or Unstemmed
Old Fashioned Glass.
- A 7 1⁄2 ounces glass, narrow base with a wide mouth and a thick body.
High Ball.
- A 12 ounce tall glass, same width from base to mouth. A versatile glass that may be used to serve iced tea, and other long drinks.
Tumblers.
- An 8 ounce glass, narrow base wide mouth and body.
Juice Glass.
- A 6 ounce glass smaller than the tumbler.
Whiskey Glass or shot Glass.
- A 1 1⁄2 ounce narrow base glass, with a wide mouth body similar to Old Fashioned but smaller in size.
Collins Glass.
- Similar to High Ball glass but smaller in size.
Beer Mug.
- Similar to an old fashioned glass but thick with handles. This is usually chilled and used to serve beer without ice.
Materials Used for Beverageware
Crystal
- is the most common material used for beverageware.
- They are made from silica in combination with other materials.Fine crystals add lead to give excellent brilliance and resonance to the glass when tapped.
Lime
- Is another material used made from soda and white lime added to harden the glass and give more clarity.
- It is hard but brittle and is scratch resistant.
- This is usually molded and very inexpensive.
● Other materials used are plastic, paper, Styrofoam, wood, metal, coconut shell and capiz shell. Styrofoam glasses are used for hot beverages. Both Styrofoam and paper ware are disposable and more expensive in the long run.
Care and Maintenance of Beverageware
- Glassware should be washed first and separately from the other utensils.
- Warm water is used with a small amount of ammonia.
- Hot water is used to rinse and drained in a rubber mat or thick towel, preferably air-dried. Washing glassware is done one by one.
- When pouring hot liquids in glassware, a metal spoon should be placed in the glass to prevent cracking. Cold water should not be poured in a glass that was used for hot liquid.
- In storing, glasses should not be stacked inside each other. It is best to store them upside down in single layer. Avoid glasses from touching each other.
- When glasses get stacked with each other, remove them by filling the inside glass with cold water and the outer glass in warm water. The expansion will separate the two without breaking.
- Glassware, especially crystals, should be polished. This is done by letting steam enter the glass and taking the base of the glass in one corner of the polishing cloth, rotate the glass slowly in the cloth.
LINENS
- The term linen includes all table coverings and napkins of all types, regardless of material used.
- A well-dressed table setting depends upon the types of covering used for the table.
- The color, design, and material create the mood for the table setting.
Types of Linen for Table Setting
Tablecloth.
- This is a material used to cover the entire surface of the table plus an overhang of about 10-15 inches from the table edge for sit down dinners and floor length overhang for buffet service tables.
Silence Cloth.
- This is a heavy pad of material placed underneath the tablecloth mainly used to minimize the noise while serving. The size and shape of the cloth is the same as the table to be covered.
- No overhang is needed."
Runner.
- This is a long narrow strip of cloth placed on bare tables. It may be placed either crosswise or lenathwise along the table. This is used when the tabletop is beautiful.
Place Mat.
- The common sizes range from 18-24 inches long. It may also come in a variety of shapes from oval, round, rectangular, or square
Top Cloth.
- This is a small piece of cloth placed on top of the larger tablecloth.
- The size is usually half the size of the regular tablecloth. This is used to minimize laundering the larger tablecloh
Napkin.
- This is a cloth used by individual diners and it comes in different sizes, colors, and materials.
Dinner Napkin. Size ranges from 18-24 inches square.
Luncheon or Breakfast Napkin. Size is from 9-12 inches square.
Tea Napkin. Size ranges from 6-9 inches square.
Cocktail Napkin. Size is between 4- 6 inches square.
7. Skirting.
- This is a long piece of cloth used to hide the table legs to make the table more presentable. This is usually tacked from the edge of the table with the use of Velcro, pins or tacks.
- This may be placed with a variety of designs from pleats to ribbons, or a combination of all these.
Materials used for Linens
- Various types of fabrics are used for linens. Traditionally, tablecloths are made of white damask cloth.
- Today, there are a wide variety of fabrics, colors, and designs that are usually used.
- Woven fabrics have also been used specifically for runners.
- Flannel is the material used for silence cloths. It is also important to use the same kind of material for the tablecloth and the napkins on the same table setting. Some native materials can also be used, like pina, abaca, and banana fiber.
- Materials used for placemats may be cloth, plastic, ramie and with most restaurants today, paper is mostly utilized
Factors in Selection of Linens
Occasion For informal dining, any material, color, and design may be used. For more formal occasions, plain or pastel colored linen or damask cloths are preferred. The color and design of the cloth also indicate the type of occasion.
Type of material. This is relative to the use of the linen. For everyday use, the more durable materials must be taken into consideration to withstand the laundering.
Color and Design. Plain and pastel colored cloths are best for formal occasions. Blue connotes-coolness white red depicts gafety or festivity. Other colors depict the season, like red and green for Christmas, orange for Halloween or violet for the Lenten season.
Durability. The type of material used could spell the durability of the cloth. Cotton and damask are the most common material that can withstand a lot of laundering.
Versatility. Choose linens that can be used for formal and informal occasions.
Availability. Some cloths are available ready made with matching napkins. These are more expensive than buying the material per yard and having them sewn.
Type of Table Appointments and Setting. In general, fine lace cloths, linen cloths, and pastel colored cloths are used for fine dinnerware and intricately designed flatware.
Care and Maintenance of Linens
- The care given to linens will depend on the material used.
- In general, linens are not wrung after washing but preferably hung dripping.
- This minimizes efforts of ironing.
- Stains must be removed before washing. Ironing must be according to specific instructions.
- In making folds, only the centerfolds should be ironed. Keep the ironed linens flat on the drawers or rolled if enough space can be provided.
- Plastic cloths and native materials are not washed daily. These are just wiped with a clean damp sponge and air dried before storing.
SERVICEWARE
- This is a general term for all utensils and wares used to serve foods to the guests.
Types of Serviceware
Vegetable Dish.
- This is a deep serving dish used for vegetables, rice, or any saucy dish.
Soup tureen.
- This is a deep serving dish for soup. It is always used with an underliner and a fitted cover.
Platters.
- These are usually oval shaped dishes used for serving a variety of foods. They also come in varied sizes and materials.
Coffee Pot and Teapot.
- These come with a sugar bowl and a creamer set. The teapot has a shorter nose than the coffee pot.
Trays.
- They come in varied sizes and shapes. The usual shapes are the round, oval, and rectangular. Sizes vary from home use to institutional use.
Water Pitchers, Carafes and Decanters.
- All these items are found in the bar and used to serve beverages.
GUIDELINES FOR SETTING TABLE APPPOINTMENTS ON THE TABLE
Setting Dinnerware
For informal dining, dinner plates are placed in the center of the cover, one inch from the table edge.
The bread and butter plate is placed one half to one inch above and to the left of the forks, aligned with the left edge of the outermost fork.
When the salad plate is required together with the bread and butter plate, the salad plate is placed to the left of the fork, an inch from the table edge and the bread and butter plate above the outermost fork.
Regular or demitasse cup and saucer are placed to the right of the cover. The handle of the cup should be in a four o'clock_position, pointing to the right to allow the guest to grasp the handle with ease. A teaspoon is placed to the right of the cup.
When plates are decorated with emblems, logos, or other decorations, they should be placed facing the guest in such a way that they are readable.
Soup and cereal bowls must be served with under plates. They are. usually placed at the center of the cover either on top of the dinner plate or place plate.
Setting the Flatware
- The number of pieces of flatware to be set on the table is dictated by the menu. Usually the minimum pieces are the knife, spoon, and fork.
- The maximum number of flatware on each side of the plate is about three pieces. Any additional flatware needed for dining is placed just before serving the plate of food.
- The flatware is placed according to use from outer to inner going toward the plate.
The number of flatware must give a balanced appearance to the setting.
All flatware are arranged perpendicularly about one inch from the table edge, with the ends of the handles forming an imaginary line parallel to the table edge.
The dinner knife and fork are laid about 9-10 inches apart so that the dinner plate may be placed in between them.
The forks are placed to the left of the cover with the tines pointed up. The knives are placed to the right of the cover with the cutting edge turned toward the plate.
Spoon is laid with bowl up to the right of the knife.
Oyster or cocktail fork is placed to the right of the spoon or it is the outer most utensil on the cover.
Dessert utensils are not normally placed on the table unless the number of flatware is small. In which case, they are placed at the top of the cover with the handle of the spoon toward the right and the handle of the for toward the left. condensation on the glass. It is not necessary to use coasters for stemmed glasses.
Setting the Beverageware
Drinking glasses are placed on the right at the tip of the dinner knife or at the tip of the dinner spoon, whichever utensil is closest to the dinner plate.
Wine glasses may be placed an inch below the water goblet. If more than one wine glass is required, these are placed in a triangular fashion with the water goblet. No more than three glasses may be placed at one time for each cover. If additional glasses are required, these are placed as soon as one glass is removed.
When an unstemmed glass is used, this is set with coasters or small under plates to protect the table from water that drips due to condensation of the glass. it is nit necessary to use coasters for stemmed glasses.
All glasses are placed on the right of the cover for easy pick up without bumping into adjacent glasses or flatware.
Placing Linens
All tablecloths should be well pressed with no creases except the centerfold. Be sure that there are no stains or holes on the cloth.
When using lace tablecloths, there is no need to put an under cloth or silencer unless there is contrast of colors to bring out the design
Silence cloth is placed without an overhang on the table and must fully cover the table.
Top cloth may be placed on top of the tablecloth in a diagonal fashion.
On round tables, rectangular place mats are set so that the corners are flushed on the table edge. Round mats are placed flushed with the table edge or placed such that a part of it is overhanging the table edge.
Napkins may be folded in a variety of folds from simple to fancy shapes. They are placed in any of the three positions: on top of the place plate or plate; on the left side after the last fork; or inside the water goblet on the right of the cover. Fancy napkin folds are found in the Appendix..
The corners of the napkins are placed such that the open corner is at the lower right of the fold. This makes it easier for the diner to unfold the napkin.
When napkins have monograms or designs, make sure that these are visible and upright.
Table Appointments and Their Importance
Introduction to Table Appointments
The term "table appointments" encompasses all tools and utensils used for dining, including plates, cutlery, and serving ware. These items are crucial for a well-organized and aesthetically pleasing dining experience.
The selection of table appointments is primarily determined by the menu being served and the type of dining occasion, as well as the preferences regarding material and design.
The Cover (Place Setting)
A place setting refers to the designated area allotted for one diner, which includes all necessary utensils adjusted to the menu type.
The dimensions of a standard place setting range from 20-30 inches in width and 15 inches in depth to ensure comfort and practicality for dining, emphasizing the need for proper spacing to avoid inconvenience to diners.
Types of Table Appointments
I. Dinnerware
1. Types Used in Plate Setting
Place Plate: A large 12-inch plate that serves as an underliner during formal dining styles such as French or Russian service; not utilized for serving or consuming food.
Dinner Plate: Typically 10 inches in diameter, this plate is designated for the main course.
Luncheon/Breakfast Plate: A versatile 9-inch plate, suitable for informal dining across breakfast, lunch, or dinner, and can serve as an under plate for soup bowls.
Bread and Butter Plate: A smaller 6-inch plate meant for serving bread, salads, or desserts.
Salad Plate: A 7-inch plate used primarily for salads or desserts, and may serve as a base for beverageware.
Soup Plate: A 9-inch deep plate intended specifically for soup, cereal, or salads, often paired with under plates.
Cereal Plate: A 6-inch deep dish, often used for cereal, desserts, or rice, known for its versatility in serving foods with sauces.
Cup and Saucer: A standard pair for serving tea, coffee, or soups; the saucer is designed to fit the cup and often has a decorative aesthetic that complements the dining theme.
Demitasse Cup and Saucer: A smaller version for serving espresso or after-dinner coffee.
2. Materials used for Dinnerware
Clayware: Includes pottery and stoneware. Pottery absorbs moisture and can be moderately inexpensive, while stoneware is less porous and provides better durability.
Porcelain: Known as "china"; crafted from refined white clay, providing translucence and strength; often beautifully decorated, enhancing the dining aesthetic.
Terra Cotta: Made from red clay, typically unglazed and less costly but requires careful maintenance due to porosity.
Plasticware: Available in two types: thermoplastic (soft and flexible) and melamine (durable and heat-resistant).
Glass: Comprising various materials like lead glass, milk glass, and borosilicate glass, offering unique qualities for heat resistance and aesthetics.
Metal: Flatware materials include enamelware, brassware, Teflon, stainless steel, and others, each serving its functional and aesthetic role in dining.
II. Flatware
Types of Flatware used for Dining
Dinner Spoon/Soup Spoon/Dessert Spoon: Each is characterized by shape and size, tailored to specific courses during the meal.
Knives: Varied types such as dinner knives, fish knives, and steak knives each designed with specific cuts appropriate for the food.
Forks: Including long stemmed utensils for different dishes like seafood or appetizers, all contributing to a well-rounded dining experience.
III. Beverageware
Classification into stemmed (e.g., goblets, champagne flutes) and unstemmed (e.g., highball glasses, tumblers) types for cocktails and other beverages.
Careful selection of glass types adds to the meal's overall presentation while providing specific uses for different types of drinks.
IV. Linens
Includes tablecloths, runners, place mats, napkins, and skirting, each playing a critical role in setting the mood and aesthetic appeal of the table.
Selecting appropriate materials and colors is vital, reflecting the occasion (formal or informal) and enhancing the dining experience.
V. Serviceware
Encompasses dishes for serving various dishes (vegetables, soups, platters, etc.) facilitating an organized meal service.
Types such as vegetable dishes, soup tureens, and specific serving utensils designed for ease of use during meals are vital for a seamless service experience.
Care and Maintenance of Table Appointments
Proper care practices extend the life of tableware, including avoiding abrasive cleaning materials, appropriate drying methods, and guidelines for storage to prevent damage.
Conclusion
A well-planned table setting using suitable appointments contributes to the dining experience, enhancing not just functionality but also the enjoyment and aesthetics of the meal. Adequate knowledge of various materials, types, and proper care ensures longevity and beauty in each dining setting.