3.01C Table Appointments

1. 3.01C Table Appointments All the items needed at the table to serve and eat a meal. 3.01C Table Appointments

2. Classification of Tableware 3.01C Table Appointments Dinnerware Flatware Beverageware Holloware

3. Dinnerware is: 3.01C Table Appointments • Plates, cups, saucers, bowls • Dinnerware includes: • China • stoneware • earthenware • pottery • Other materials • glass-ceramic • plastic

4. Flatware is: Often called “silverware” and includes: Knives Forks Spoons Specialty utensils Materials made from: Sterling Silver plate Stainless Plastic /wood 3.01C Table Appointments

5. Beverageware or glassware is: • Plastic • Very casual, low cost • Unbreakable / disposable 3.01C Table Appointments • Lead glass • Higher quality • More expensive • Lime glass • Lighter, more brittle • Ideal for much glassware

6. Lead Crystal Punchbowl 3.01C Table Appointments

7. Two basic shapes of beverageware are: • Tumbler • Popular sizes are • Cooler • Highball • Juice bowl stem foot Popular sizes include • Water goblets • Sherbets • Flutes 3.01C Table Appointments Stemware

8. Holloware Bowls and tureens used to serve food 3.01C Table Appointments

9. Care of tableware 3.01C Table Appointments • Rinse tableware as soon as possible after use • Most dinnerware is dishwasher safe • Delicate china and stemware • 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.

10. Table linens • 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 Protect the table surface Deaden sounds of serving and clearing Add beauty to table setting

11. Cloth Placemats, Table Runners & Napkins 3.01C Table Appointments • Runner: 13-17 inches wide • placed down the table center • Often used with placemats • Placemats • approximately 11 x 17 inches • Napkins • cocktail - 10 inches • luncheon – 13 inches • dinner – 17 or more inches

12. Center Pieces 3.01C Table Appointments • Be creative • 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. Size in proportion to the table Guests should be able to see over the centerpiece

13. 3.01 ETable SettingTables are set for convenience and beauty 3.01E Table Setting

14. Cover / table setting The amount of space needed by each person 3.01E Table Setting The cover includes Linen Dinnerware Flatware Beverageware Each cover should be at least 24 inches wide. The guests be able to discern which pieces are theirs by the spacing between covers/table setting.

15. Begin with the Linen 3.01E Table Setting • The cloth should extend evenly on each side of the table. • Placemats • flush with the edge of the table • Or 1 to 1 ½ inches from the edge • Runners • down the center, or • along both sides

16. Centerpiece 3.01E Table Setting

17. Dinnerware 3.01E Table Setting Plates are placed in the center of each cover • “Thumb length” (1 inch) from the edge of the table • Forks on the left • Knives and spoons on the right • Knife is next to the plate with the blade turned to the plate.

18. Informal and one-dish meals 3.01E Table Setting Use ONLY the dinnerware and flatware that are needed for the meal.

19. Service Plate 3.01E Table Setting Larger than dinner plate First courses are placed on the service plate by the service person. The service plate is removed when the main entrée is served.

20. Beverageware Used with permission 3.01E Table Setting Place the water glass at the tip of the knife. A cup and saucer are placed beside the knife and spoon.

21. At More Formal Meals 3.01E Table Setting Place the salad plate to the left of the dinner plate. Place the bread and butter plate just above the salad plate, between the salad and dinner plates.

22. Service Pieces 3.01E Table Setting Place the serving utensil on the table at the right side of a dish to be passed. If there are two serving utensils, place the “helper” utensil on the left and the main utensil on the right.

23. Details 3.01E Table Setting Place the salt to the right of the pepper when placing it on the table. Place the napkin beside the forks if there is enough space, otherwise put the forks on top of the napkin. The loose corner of the napkin should be beside the plate.

24. Classifications of Table Appointments 3.01E Table Setting Dinnerware Flatware Beverageware Holloware

25. 3.01 N MEAL SERVICE CLASSIFICATIONS

26. 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 3.01N Meal Service Classifications

27. 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 3.01N Meal Service Classifications

28. Family Style Example 3.01N Meal Service Classifications

29. Family Style (continued) Paper or cloth napkins may be used A tablecloth and/or placemats may be used A centerpiece may be used 3.01N Meal Service Classifications

30. Buffet Style 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 3.01N Meal Service Classifications

31. Buffet Example 3.01N Meal Service Classifications

32. Buffet (continued) 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 3.01N Meal Service Classifications

33. Plate Service 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 3.01N Meal Service Classifications

34. Plate Service Table set-up 3.01N Meal Service Classifications

35. Plate Service (continued) 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 3.01N Meal Service Classifications

36. Russian/Continental 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 3.01N Meal Service Classifications

37. Russian/Continental 3.01N Meal Service Classifications

38. Meal Service How the meal is served • Classifications • Family-style • Buffet • Plate • Russian/Continental • The properly set table provides each diner with the tableware pieces needed for the meal being served. 3.01N Meal Service Classifications

43. 3.02 D Manners and Etiquette 3.02D Manners and Etiquette 43 • Manners refers to social behavior • How a person behaves when with others • Table Etiquette • A set of guidelines to follow when eating • Manners at the table

44. Why practice good manners? 3.02D Manners and Etiquette 44 • You are more confident knowing what to do. • When you use good manners: • You feel comfortable interacting with others. • You show respect for others. • You are more relaxed in any situation.

45. Categories of etiquette guidelines 3.02D Manners and Etiquette 45 Preparing for the meal During the meal At the end of the meal Dining away from home

46. Preparing for the meal 3.02D Manners and Etiquette 46 • Come to the table appearing neat and clean. • Remove your hat. • Wash your hands and comb your hair before coming to the table for a meal. • Do not comb your hair or apply make-up at the table.

47. Preparing for the meal 3.02D Manners and Etiquette 47 Show respect to elders by letting them go ahead of you. Stand behind your chair until everyone is at the table. Take your seat when the host invites the guests to be seated. It is polite to help the person next to you to be seated.

48. During the meal 3.02D Manners and Etiquette 48 A guest should follow the hosts’ lead to begin serving and passing the food. Be sure everyone is served before beginning to eat. Take a little of everything out of respect to the cook. Don’t take more than your share

49. During the meal 3.02D Manners and Etiquette 49 • The napkin remains in your lap throughout the meal. • Blot your mouth lightly and wipe your fingers as necessary. • Place the napkin on the seat of your chair if you must leave during the meal • At the end of the meal, leave the napkin to the left of your plate. • It need not be refolded, but should be neat.

50. Eating utensils are used from the outside in or follow your host 3.02D Manners and Etiquette 50