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Tableware or table appointments include the dinnerware (including both the dishware and serving pieces), beverageware, cutlery and flatware, linens, and centerpieces used in setting a table and eating a meal. The appointments for one individual diner are referred to as the “place setting”. Table appointments... The nature, variety, design and number of objects varies from culture to culture, and may vary from meal to meal. When selecting table appointments, you set the tone of the meal… either “formal” or “casual”.
Dinnerware... Dishware is the general term for the dishes used in serving, and eating food, including plates and bowls. Dinnerware is a synonym, especially meaning a set of dishes, including serving pieces. Historically, dishes have also been made of wood, metals such as pewter, and even animal skulls. Modern dishes may be made of earthenware, china, glass, and durable plastics such as melamine resin. Disposable dishes are made of paper, Styrofoam, or lightweight plastics.
General Dinnerware Terminology... Ceramic: A general term for dinnerware, referring to articles made of earth materials such as clay, sand, etc., and processed by firing or baking. The classification includes pottery, earthenware, china, and glass refractories (heat resistant glass). Glaze: A glossy transparent or colored glass-like coating that is fired onto the ware, producing a glossy surface for decorative purposes and to make it nonabsorbent and more resistant to wear. Shoulder: The raised rim of the traditionally shaped plate. Coupe Shape: A contemporary plate shape without a shoulder, flat across the diameter, and rolled up slightly at the rim.
General Dinnerware Terminology... Services for 4, 8 or 12: The most inexpensive way to purchase dinnerware is to purchase it in “sets”. A 16 piece set consists of four 4 piece place settings. A 20 piece set for four consists of four 5 piece place settings, while a 45pc set for eight and a 65 piece set for twelve consists of two or three 20 piece sets, respectively, and a 5 piece serving set. Open Stock: Refers to the fact that individual pieces of a pattern may be purchased at any time as long as they are in production. Serving Set: A set of accessory pieces that may accompany a dinnerware set. It is often a 3-5 piece set, with some combination of platter, vegetable bowl, gravy boat, covered sugar bowl, creamer, covered casserole dish, butter dish, coffee pot, salt & pepper shakers, etc.
Earthenware is any type of clayware fired at comparatively low temperatures producing a heavy porous body that is opaque (light cannot pass through it) and may chip or break easily. Because earthenware dinnerware is generally in the low and medium price brackets and lends itself to a variety of decorative styles and methods, it is well suited for casual dining and/or everyday use. Earthenware... Pottery is a type of earthenware made from lower grade clay. It is fired at relatively low temperatures, and does not become vitrified (hard and "glassy") or translucent after firing unless it is glazed. Unfinished pottery is typically somewhat porous with a thick, opaque, clay body. It lends itself best to colorful, informal decoration and simple shapes.
Delft: Pottery originating in Holland. It is characterized by a colored clay white glaze and blue decoration. Quimper Ware: Colorful French-made pottery of a peasant character which takes its name from the town of Quimper. Faience (fī-äns') : Originally a type of French-made pottery. The term is used today to refer to a fine tin-glazed earthenware usually bearing highly colorful decoration. Majolica: A type of Italian pottery glazed with tin enamel and generally decorated in rich colors.
Crazing: A defect in a clayware glaze consisting of a network of tiny cracks caused by the difference in the rates of expansion and contraction between body and glaze. It is almost the same in appearance as deliberate crackling… a decorative effect produced by sudden cooling and called Crackled Ware. Ironstone: A form of stoneware containing a powdered iron slag. Ironstone has a slightly porous body, causing it to chip or break easier than other stoneware. Since it is less durable, it is also less expensive. Stoneware: A hard ware made of a single light clay and fired at a high temperature. It is non-porous and very durable but does not have the translucence of china. Often it is glazed in subdued, earthy tones, giving a handcrafted look. It is chip resistant and oven, freezer, dishwasher and microwave safe. Jasperware: A type of stoneware noted for its fine, soft finish, first developed by Josiah Wedgwood. Its best known form is the popular blue and white ware by Wedgwood.
China... Translucence: The quality of fine china that makes it semi-transparent. Place your hand across the back of the piece and hold it up to the light. A silhouette of the hand will be visible through the body of the piece. Vitrification: China is vitrified when its silica (sand) ingredients literally turn to glass when fired at high temperatures - giving it translucence. It is far stronger, thinner, and more translucent than ware fired at lower temperatures and for shorter periods of time. It is non-porous. Vitreous and semi-vitreous china refers to its degree of “glassiness”. Porcelain: A hard, translucent clayware body that differs from china only in the manufacturing process. In all other aspects, the two are so much alike that the terms are generally used interchangeably.
Limoges (lē-mōzh') : French porcelain produced in the vicinity of Limoges, France. Dresden: A white china generally very heavily decorated, originally developed in Dresden, Germany. Bone China: Fine vitrified china that contains, in addition to clays, animal bone ash for added translucency and characteristic whiteness. Bone china was first made in England in the mid 1800s by the addition of ox bone ash. China: A non-porous type of clayware made of special white clay and fired/vitrified at exceptionally high temperatures. The finer grades, referred to as Fine China, are generally thin, translucent, and resistant to chipping. Fine china clearly gives off a bell-like ring (resonance) when struck with a pencil.
Fine China Dinnerware Manufacturers... Aynsley Baccarat Bernardaud Buccellati Christofle Churchill China Couzon Dansk Gibson Gien (dishware) Gorham Haviland Hutschenreuther International Calvin Klein Kosta Boda Lalique Ralph Lauren Lenox Lladro Lunt Meissen porcelain Mottahedeh Noritake Oneida Orrefors Queen’s Reed & Barton Rosenthal Royal Copenhagen Royal Crown Derby Royal Doulton Royal Worcester Saint Louis Crystal Spode Kirk Stieff Swarovski Towle Versace Villeroy & Boch Wallace Waterford Wedgwood Yamazaki
Melamine... Melamine: The chemical name of the compound from which the leading plastic dinnerware has been made since the 1950’s. It is lightweight, generally break- and chip-resistant, shatterproof and dishwasher safe. It can be quite colorful and is fade resistant. It normally does not withstand temperatures above 212°F. It is an excellent choice for casual dining and use by children.
Glass dinnerware... Glass dinnerware is usually chip- and break-resistant and microwave safe. Tempering is a process that adds strength, and if the piece does break it will do so in small fragments rather than irregular shards. Transparent pieces sparkle in the light. Corelle is a popular brand of glass dinnerware, made through a lamination process that thermally bonds three layers of glass. The process creates a lightweight, durable, multi-layered product. In addition, the unique enamels used during the decorating process actually become part of the glass, so the patterns last as long asthe plate.
Disposable dinnerware... Disposable dinnerware is made of lightweight plastic, paper, or Styrofoam. It can be white or colored/printed to match any theme. It is convenient, economical and presents a sanitary solution due to its one-time use. The materials used and disposal of them presents an environmental concern, although many disposable plastics are now dishwasher safe and can be reused if desired.
A – 8” Salad / Dessert / Luncheon Plate B – 12” Charger / Buffet Plate C – 9-10” Dinner Plate D - Cup (6 oz) / Saucer (5 3/4") E - Soup Plate/Pasta Bowl (9-10") F - Mug (8 oz) G - Handled Soup Cup (8 oz) / Saucer (6") H - Demitasse Cup (3 oz) / Saucer (4 1/2") I - Bread & Butter Plate (6") J - Sugar Bowl (8 oz) / Creamer (8oz) Camera Names of dinnerware pieces... 12 oz. soup/ cereal/salad bowl 8 oz. dessert/berry bowl
A coffee cup has a handle in which your finger can fit through. It is served on a saucer… a small plate with an indentation in the middle to rest the cup. A coffee cup may also refer to disposable cups which hot beverages (including coffee) are drunk from. A mug is a sturdily-built type of cup often used for drinking hot beverages, such as coffee, tea, or hot chocolate. Mugs, by definition, have handles and often hold a larger amount of fluid than other types of cups. In more formal settings a mug is usually not used for serving hot beverages, with a teacup or coffee cup being preferred. A teacup is a smaller cup with a handle, generally a small one that may be grasped with the thumb and one or two fingers. It is typically made of china, and often has a matching saucer. A teacup without a handle is called a tea bowl.
Chargers and liners... Buffet / Chargers/ Service Plates: These larger plates, often about 12” in diameter, allow for generous servings during a buffet. At formal dinners, they may serve as an underliner for a smaller plate or bowl. They should never be used for more than two courses, and should always be removed before the main course is served. The charger is set flush to the table edge, while the dinner plate, when the charger is removed, is set about an inch in from the table edge. Years ago, chargers were always made of metal. They were heated and then dinner plates were placed on top of them. They helped to keep the food warm. Today, chargers are mostly used for appearance and offer a rich look to a table setting.
Hollowware... Hollow Ware is another name for serving pieces in earthenware, china, clayware, wood, glass or metal. These pieces include items such as as cups, pitchers, vegetable bowls, tea and coffee services, sugar bowls, creamers, egg cups, trays, platters, salvers, vases, candelabras, soup tureens, ice buckets, gravy boats, casserole dishes, chafing dishes, salt & pepper shakers, or any other piece that serves as a container or means of conveyance. . Platter: A large shallow dish or plate, used especially for serving food. A meal or course can be served on a platter. Salver: A flat tray of silver or other metal used for carrying or serving glasses, cups, and dishes at a table or for the presenting of a letter or card by a servant. Tray: A shallow flat receptacle with a raised edge or rim, often having handles, used for carrying, holding, or displaying articles.
Tableware or Flatware... Flatware or tableware refers to any hand utensil used in preparing, serving, and especially eating food. It is more commonly called silverware, but that term suggests the presence of silver so is not always correctly used. The major items of flatware are the table knives, forks, and spoons, serving spoons and forks, dessert spoons, tea spoons and coffee spoons. Drinking straws and chopsticks also fall into the category of tableware. Cutlery has the more specific meaning of “knives” and other cutting instruments. Three forms of utensils combining the functionality of various pairs of flatware are the “spork” (spoon and fork), “knork” (knife and fork) and “splade” (spoon and blade).
Flatware patterns... TRADITIONAL: lavish and richly ornamented CLASSIC: delicate ornamentation; simple traditional; American colonial design; includes key, scroll, urn, shell, and blossom motifs There are over 29,000 current and discontinued flatware patterns; you should pick the one that matches your personality and life style and complement your dinnerware. CONTEMPORARY: linear and sophisticated; foliage motifs; textured surfaces; graceful curves
Place settings & hostess sets... Like dinnerware, flatware can often be purchased by the piece from “open stock”, but the most economical way to purchase it is in sets. The basic setup revolves around the place setting. Most patterns available offer the 5-piece Place Setting. It includes a salad fork, place fork, place knife, soup spoon, and a teaspoon. Sometimes the place fork and place knife are referred to as a dinner fork and dinner knife. A 60 piece set would include twelve, 5-piece place settings. There are many specialty pieces, also. A set of serving pieces is referred to as a Hostess Set, Completer Set, or Entertainment Set. They vary in the amount and kinds of pieces in a set, but are usually combinations of serving spoons, pierced serving spoons, meat forks, sugar spoons, butter knives, pie/pastry server, gravy ladle, and/or salad tongs. 20 5-piece sets (for 4), 40 5-piece sets (for 8), and 60 5-piece sets for 12 are usually sold with a hostess set.
Flatware can be made of sterling silver, silverplate, gold electroplate, stainless steel, pewter, or plastic. Flatware choices... Stainless Steel Flatware - Stainless steel is an alloy. The flatware will be identified as 18/10, 18/8, or 18/0. A product labeled 18/10 means 18% chromium and 10% nickel. A minimum of 12% chromium added to the steel that makes it resist rust, or stains.The higher the nickel content, the more protection from corrosion. Inexpensive stainless flatware is stamped from a thin piece of metal, and has the rough edges smoothed out on the top and bottom of the piece. Quality silverware is stamped from a larger piece, and extra attention is given to polishing the fork tines, so they are rounded instead of rough edged. Also, the bowls of the spoons are polished and smoothed around the edges. Drop-forging involves pouring molten steel into molds, rather than traditional stamping, creating a better quality. The handles of the knives are usually hollow. Good stainless steel flatware will be heavier, dishwasher safe, and doesn’t bend. The tines should feel good in the mouth; the handles should be balanced. Knife blades that contain high-carbon steel cut better. The less carbon, the more “serrating” is needed on the blade to allow it to cut.
Sterling Silver: Silver's use in flatware began in the late 1800's. Federal law from 1906 requires that companies who call their flatware "sterling" make sure that it contains at least 92.5% pure silver. The rest is often copper, which gives it more strength. Pure silver is too soft to be used effectively as flatware. Some silver items are marked "925", which refers to the 925 parts of pure silver out of 1000.Sterling silver is an expensive flatware choice, and is considered an “heirloom” or “investment”. Silverplated Flatware – This is made by chemically bonding liquefied silver to a good stainless steel flatware pattern, in very thin layers measured in microns. It takes just 2-5 microns of silverplating for an inexpensive piece to 60 microns for expensive pieces. (a human hair is about 100 microns.) Both sterling and silverplated flatware “tarnish”, a discoloration caused by prolonged contact with air, chemicals, or foods such as eggs, vinegar, salt, tea, and coffee. It can be prevented by everyday use or removed by polishing. Handwashing with a mild, non-citrus-scented soap is recommended, with hand-drying and storage in a flannel-type cloth (never plastic or newspaper). Do not allow silver pieces to come into contact with stainless steel. All silver gets scratched, but these scratches eventually give the silver it desired “patina”, or soft, rich glow.
Gold Electroplating: Instead of silver, some flatware is plated with a gold overlay. It is more expensive than silver, and requires delicate care. The gold layer wears away easily, and should not be polished. There is a type of gold electroplating called “vermeil”. (Pronounced vair-MAY) This substance has a fine double-plating of 10 or more karat gold over the sterling silver. Pewter: Pewter flatware must not contain lead, so it is completely food safe. It often features a pewter handle and stainless steel food surface. It requires extra care when cleaning, similar to silver; it does tarnish very slowly. Plastic: Plastic flatware is made for disposable use, although some is dishwasher safe. It is inexpensive and sanitary, so is frequently used in fast food outlets, on airlines, or for other single-uses applications.
Names of flatware pieces... A - Bouillon Spoon B - Butter Knife C - Butter Spreader D - Cocktail Fork E - Demitasse Spoon F and N - Dessert / Salad Fork G and O - Dessert / Salad Knife H and Q - Dessert / Soup Spoon I - Dinner Fork J - Dinner Knife K - Fish Fork L - Fish Knife M - Iced Tea Spoon P - Sauce Spoon R - Teaspoon Steak knife
Beverageware... Drinkware or Beverageware is a general term for the class of vessels from which people drink. Glassware is a class of objects that include drinkware made from glass or crystal, but beverageware is also made of plastic, stainless steel, or paper/ styrofoam products. A glass differs from a cup in that it does not usually have a handle. All glassware, regardless of its quality or shape, begins with molten glass. The content of the glass will distinguish its quality. Although you will find sand, ash and limestone in most glass content, the addition of lead oxide is found in crystal. Lead content results in its unique translucency, clarity, a fine edge, color, and bell-like ring when tapped. Delicate crystal and hand blown pieces should be washed by hand in warm soapy water. A small amount of ammonia or lemon juice helps remove water spots from glasses. Lint free dishcloths are recommended to dry crystal glassware. Crystal is very sensitive and may break with extreme temperature changes. When storing fine glassware always place it right side up. Its delicate edge can be damaged if stored upside down. Do not stack glassware.
Stemware... Etched stemware Some glasses are made to have three distinct portions. They have a bowl, a stem or post, and a foot or base. These types of glasses are called Stemware. The rounded top rim of a glass is called the “bead”. A smaller bead is associated with a finer quality. They are graceful in appearance but fragile. They come in different shapes and sizes. The joint between the bowl and the stem or the stem and the base is not visible in quality pieces.
Common types of beverageware... Highball: A 12 oz. “tumbler”, this tall slim glass is commonly used for mixed or iced drinks. Larger versions are called "coolers". Old Fashioned: A 8-12 oz. “tumbler”, this wide, short glass is also referred to as an ‘on the rocks’ glass. It is used for everyday use and mixed drinks. A smaller version holding only 5-6 oz. is used for fruit or vegetable juice. Cocktail Glass: A 7-8 oz. glass used for serving mixed drinks, most notably martinis. Brandy Snifter: A cocktail glass holding about 17 oz. of liquid when filled to the brim. The glass is wider at the bottom and narrower at the top, to concentrate the "nose" or fragrance of the brandy. It has a short stem and wide pedestal, giving it a characteristic shape. The wide bowl of the glass accommodates the hand, which warms the brandy for drinking. Margarita: A 8-16 oz. specialty glass used for frozen beverages and salt-rimmed cocktails.
Goblet: An all-purpose stemmed glass with a 12-14 oz. bowl. They are generally used for water, but can also be used for all types of wine. Red Wine Glass: A 12-14 oz. wide-mouthed rounded bowl which allows the wine to “breathe”. A red wine is served at room temperature, and held by the bowl to keep the wine at an appropriate temperature and enhance the aroma. White Wine Glass: A 10-14 oz. glass that is taller in shape and tapered at the mouth. As white wine is served chilled, it should be held by the stem, which prevents the hand from warming the wine. Burgundy: An oversized 20-22 oz. balloon-shaped glass used for full-bodied red wines. Like the standard red wine glass, it is meant to be held by the bowl. Flute: Used for serving champagne or sparking wines, this glass is 6-8 oz. in size. The flute’s tall shape and small mouth allow the bubbles to move slowly and retain their effervescence.
A tankard is a form of beverageware consisting of a large drinking cup that usually features a single handle, usually of silver or pewter construction. Tankards featuring glass bottoms are also fairly common. A beer stein is a similar to the tankard, but may be made of earthenware or glass and often has a hinged lid and levered thumblift. A beaker is a beverage container typically made from non-disposable plastic or ceramic. It does not have a handle. A chalice is a goblet most often used in ceremonies, such as religious ceremonies. Optic glassware has been manufactured using a decorating technique that yields swirls or ripples in the glass.
Every brand of beverageware will vary slightly in design. The glassware here is a “cut crystal”. The surface of the glass is cut into various designs that reflect light and add beauty. A - Brandy Snifter B - Champagne Flute C - Sherry / Port D - Red Wine E - Cordial F - Water G - White Wine
Materials other than glass... Plastic beverageware is often a choice because it does not break easily or at all, and is economical. It does stain, however, and surface scratches can cause it to become hard to clean and unsanitary. Some inexpensive plastics are created to be disposable. Disposable paper, Styrofoam, or plastic beverageware is popular in fast food restaurants, for convenience, and for one-time use. They are economical and sanitary. Metalbeverageware is not common other than for tankards or chalices. Metal is sometimes used as a trim on glassware.
Linens... Table linen includes table cloths, place mats, table runners and table napkins. They are called table linen because in old times they were mostly made from linen fabrics which are durable. Nowadays table linen can be made from both natural and synthetic fabrics. The linens you select and the manner in which they are displayed on the table set the tone for a formal or a casual dining experience. Table cloths and mats protect the table; napkins protect the diner.
Table covering fabrics... Linen fabric is made from flax, and is the most elegant and expensive tablecloth fabric. It has a natural luster, gets softer and finer with repeated use and washings, is easily dyed, does not fade when washed, wrinkles easily but also presses easily, can be boiled without damaging the fiber, and is highly absorbent. Creasing in sharp folds in the same place over time will break the threads in the fabric. Jacquard weaves . The majority of tablecloths come in cotton or cotton blends. Vinyl cloths with felt backing are a good choice for easy cleanup or outdoor use. Jacquard is a type of weave commonly used for linens. A pattern is created using a plain or satin weave. The Greek acanthus leaf, scrollwork, florals, vines, and leaves are common designs.Damask is a fabric with a reversible jacquard weave. Venise is a very fine damask table linen consisting of large floral patterns.
Tablecloths... A tablecloth can be chosen to decorate the table, set a formal or casual tone of the meal, protect a table, or cover a table that has been damaged. Tablecloths can be used with a table pad. These protective mats work with the tablecloth to prevent spills from penetrating through to the table surface, provide heatproofing, hold the top cloth in place, and cushion sound. White or ivory tablecloths are traditional for formal meals, but you can also use lace or plain- and pastel-colored cloths. Patterned or brightly colored cloths are more casual. Be careful so patterns don't make the table look too cluttered once it's set. A tablecloth should always be pressed well and wrinkle-free.
Tablecloth size... The length of fabric that hangs over the table edge is called the “drop”. For casual settings, the drop should be at least 6-8 inches. For formal tables the drop should be 10-12 inches. The longer the drop, the more dramatic the effect. Better too long than too short. Floor length cloths are for buffet tables, rather than for tables where people are to sit and dine. TABLE LENGTH + (DROP X 2) = THE TABLECLOTH LENGTH So if your table is 60” long and you want your tablecloth to hang down 10 inches on a side, you take 60”+ 20”= 80” cloth. Restaurants sometimes use a double cloth, removing only the top cloth as it becomes soiled and leaving the undercloth. It is possible to use square cloths on round tables. Position the corners of the square tablecloth correctly to hide the legs of the table.
Table runners... Table runners are usually about 12 inches wide and a little longer than the table on which they are used. They can be used alone, with placemats, or over a tablecloth. They are usually placed lengthwise, across the middle of the table. The primary purpose of the table runner is for attractiveness. Sometimes they are used as a silencer to prevent dinnerware from making noise on the table. They can also serve as a heat pad.
Placemats... Placemats usually measure about 11-20 inches wide. They came in various shapes e.g. rectangular, oval, round etc. The material used includes linen, lace, plastic, jute, cork etc. Placemats are easier to maintain than tablecloths, but they should not be used for very formal occasions. Sometimes they are placed on table cloths to protect them. One of their primary purposes is to show off beautiful wood table tops. They also cushion dinnerware noise and offer protection from heat.
Table napkins are used for wiping hands, wiping the mouth, and protecting clothing when eating. The fabric must be absorbent. Napkins can match or complement other table linens. Most napkin folds require a material that will hold a crease, usually cotton or linen fabric, that can be starched and ironed. Plain colors are best, although some patterns look nice in a fold. Napkins... Standard napkin sizes: Cocktail – 10” square Luncheon – 17” square Dinner – 20-22” square The napkin must be perfectly square for most folds to work well. Napkin rings offer an alternative to decorative folds.
Disposable table coverings... Disposable table covers and napkins are suitable for informal dining only. Table cloths can be made of paper or lightweight plastic. Napkins are made of paper. They are economical and save washing. They are an inexpensive way to decorate your table for the occasional “theme” meal.
Monogramming & storage... Linens are one item in the home that is often monogrammed to personalize them. Single- or three letter monograms are the most popular. Placement of the monogram on table linens depends entirely on your personal style and how you like to set your table. Tablecloths are usually monogrammed in all four corners, two diagonal corners, or in the center of the cloth. Napkins are generally monogrammed in the lower right hand corner (straight or diagonal) or in the center. Placemats are monogrammed straight in the lower right corner. To store linens, make sure they are completely clean and dry. Avoid starching them prior to storage. Fold items gently and store them in a cool, dry, and well-ventilated area. Do not store linens in plastic bags, cedar chests, in basements, attics, or garages. Avoid large fluctuations in humidity and temperature.
Centerpieces... The #1 rule in selecting centerpieces is one regarding “height”. Sit down at the table. The centerpiece should never block the diner’s view of others sitting across the table. The only place for very tall centerpieces is on a buffet table. 15” is a good rule of thumb for “maximum” height. Candles can be used on your table if the room is darkened or the sky will be dark anytime prior to the end of the meal. If you are going to use candles as part of the centerpiece, they need to be lit. Flowers and candles rank first in ideas for centerpieces. Think about safety when considering candles, and containers that don’t tip when planning flowers. The centerpiece may be “centered” or may extend the entire length of a table.
Centerpieces may carry out a theme, such as an event (baby shower or wedding) a holiday (July 4th), or a season (autumn). Food items that may be eaten near the end of the meal, like this cookie bouquet, fresh fruit, or a decorated cake. Almost any aesthetically pleasing kitchen item can be transformed into a centerpiece.
Think carefully about the sensitivity of your guests before using items such as live fish, hairy, furry, or feathery items, aromatic substances such as potpourri, or common allergens.
