2nd Semester

Familiarization of Table Appointments

MODULE
1 and Equipment used for Events

LEARNING OBJECTIVE:
a. Identify the different table appointments and familiarize oneself to the respective uses of each tableware.

CONCEPT DISCUSSION:

I. TABLE APPOINTMENTS (TABLEWARE)

- Table appointments are everything that is needed for serving and eating a meal at a dining table.
The appointments required differ according to the food served and size of the meal.
Example: A soup tureen is not required when soup is not served.

CLASSIFICATIONS OF TABLE APPOINTMENTS

A. DINNERWARE – also known as “chinaware”, are used to hold food in dining or for serving. It is a
collective term for plates, bowls, cups and saucers. Each of these dinnerware types is further discussed
below.

 PLATES - Large plates, such as the dinner plate and luncheon plate, are laid about 1 inch in from the
edge of the table. The exception is the service plate, a capacious plate aligned flush with the edge of the
table. Small plates, such as the salad plate, fish plate, and dessert plate, are laid in the center of the cover,
about 2 inches in from the edge of the table.

1. Service Plate - the largest plate, ranging in size from 11 to 14 inches across. The service plate is laid in
the center of the cover before the diners come to the table, but the way it is used is different for formal
and informal dining.

2. Dinner plate - used more than any other plate. It is used to serve the main course at all meals, formal and
informal. Modern dinner plates measure from 10 to 11 inches across.

3. Luncheon Plate - Luncheon is lighter, simpler meal than dinner, a repast served on a plate about 9 to 9.5
inches in diameter. Although the luncheon plate is used for formal and informal meals, it is not essential
for either occasion.

4. Salad Plate - salad plate is made in two sized. The larger salad plate is about 8 to 8.5 inches in diameter,
the smaller 7 to 7.5 inches. At a formal meal, the salad plate is laid before the guest after the main course
is cleared, an arranged salad is presented to the diner on a platter. At an informal meal, the salad plate
functions to serve salad presented before the main course, as a side dish with the main course. But when
salad is the main course, it is presented on a dinner plate.

5. Fish Plate - the fish plate is a specialized plate about 8 to 9 inches in diameter. It is not made as part of a
dinnerware set, but is recognizable by ornamentation in a fish pattern. The fish plate is not essential for
formal or informal meals; when served as an appetizer, fish can be presented on any medium-size plate,
such as a salad plate or a dessert plate. If fish is the main course, it can be presented on a dinner plate.

6. Dessert Plate - Dessert plates are ornately decorated. They are specialized plates about 7.25 to 8.5 inches
in diameter and used at formal and informal meals.

7. Cheese Plate - Cheese plates are recognized by ornamentation in a cheese pattern. They are specialized
plates about 7.25 inches in diameter, used at formal and informal meals, and made not as part of a
dinnerware set.

8. Tea Plate - Tea plates are specialized plates, about 7 to 7.5 inches in diameter. The purpose of the tea
plate is to hold the teacup without a saucer. Some tea plates feature a shallow well.

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9. Bread-and-butter plate - The bread-and-butter plate is used to separate bread and butter from sauce,
gravy, and juices from other foods on the plate. It is five to six inches in diameter for individual servings
of bread and butter — called also butter plate.

10. Fruit Saucer - Known also as a fruit dish, side dish, or berry bowl, the fruit saucer is a small shallow dish
about 4 to 6 inches in diameter by 1 inch deep. The fruit saucer separates juices that flow from foods.
Because a formal meal is served course by course, side dishes are not used, and a fruit saucer is provided
only at informal meals.

 SOUP BOWLS - Soup bowls hold 8–12 ounces on average.

1. Soup Plate - Wide, shallow bowl with a flanged rim. Diameter is approximately 9 to 10 inches, the
rim is 1 to 2 inches wide, the depth is up to 1 ½ inches deep, and the well is 6 to 7 inches across. The
only soup bowl used in formal dinner service.

2. Soup-cereal bowl – Also known as oatmeal bowl. With or without a rim. Used to serve food eaten
with a fork (salad or pasta) or eaten with a spoon soup. Used only at informal meals. Approximately
5 ¾ to 8 ¾ inches in diameter. Slightly narrower and deeper than the soup plate and coupe soup bowl.

3. Covered Soup Bowl - Keeps soup hot from kitchen to table. Table etiquette requires that guests
remove the lid, rest the cover, rim side down, on the side of the under plate, and replace it before the
table is cleared. 4 ½ to 6 ½ inches across, and the depth is approximately 2 to 3½ inches.
It is narrower and deeper than a soup plate, a coupe soup bowl, or a soup-cereal bowl.

4. Cream Soup bowl and Saucer - 4 to 5 inches in diameter. Use to serve a first course of pureed soup
at meals with a light menu.

5. Bouillon cup and Saucer – 3 ¾ inches in diameter and features a companion saucer about 5 1/ 2
inches across. A small pieces of dinnerware ideal for serving small portions of soup, pudding, chili,
custard, and more.

6. Finger Bowl - 4 inches in diameter by 2 ¼ inches high, a bowl used to rinse the fingertips only, and
filled with just enough water to cover them. Dining etiquette for using a finger bowl: To prevent water
from overflowing the bowl, the fingertips are rinsed one hand at a time and wiped on a napkin held
low in the lap.

7. Ramekin - made to serve baked dishes composed largely of cheese, milk, cream, such as custard, flan,
crème brulee, or cheese soufflé.

 CUPS AND SAUCERS - Cups and saucers are placed approximately 1 inch beyond the outermost piece
of flatware. The top edge of the saucer is aligned with the top rim of the plate or bowl. Cup handled are
faced in a four o'clock position for easy access.

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 1. Breakfast cup and saucer - The breakfast cup is approximately 3 ¼ inches in height by 4 ½ to 5 ¾
inches in diameter. The companion saucer measures 6 ¾ to 8 ¾ inches across.

2. Mug - The mug is heavier than a cup, the walls are thicker and the base is denser. To retain heat, the
mug is taller than a cup, made in regular and extra-large sizes. Regular-size mugs are approximately
3 to 4 inches in height by 3 ½ inches across, a vessel with a volume capacity of around 8 to 10 fluid
ounces when filled almost to the rim. Used only for informal dining.

3. Teacups - Tea is a beverage cooled slightly before drinking, and to release heat, the teacup is slightly
shorter and a little wider than the coffee cup, a shape approximately 3 ¼ to 3 ¾ inches in diameter by
2 to 2 ½ inches in height. The companion saucer measures about 5 ¼ to 5 5/8 inches across. To
accommodate the shape of the mouth, the rim of the teacup is often flared outward, a form derived
from the beaker (from the Latin beccus, for "bird's bill").

4. Coffee cup - The coffee cup is made in three sizes, namely, the regular-size coffee cup, the after-
dinner coffee cup, and the demitasse cup. The regular-size coffee cup is used at informal meals, the
after-dinner coffee cup at elegant informal affairs, and the demitasse cup at formal occasions.

5. Demitasse - Demitasse means "half cup" in French, and the cup is approximately 2 ¼ inches in height
and width, slightly shorter and narrower than the after-dinner coffee cup. The companion saucer
measures about 4 ½ to 5 inches across.

6. Chocolate Cup - chocolate cup was larger than a coffee cup or teacup. Measures at about 3 inches in
height by 2 ½ inches in diameter. The companion saucer measured approximately 4 inches across.

B. FLATWARE – formerly called silver-ware, used to scoop, spear and cut food.

 SPOONS, FORKS, AND KNIVES

- There are different types of spoons for serving or eating different kinds of food. The forks often
accompany spoons or help independently to pick food bites. The knives are used to portion the
food.

1. Dinner Spoon (Table Spoon) − It has elongated round cup. It is used to eat main course food items. It
can pick up just the right amount of rice, stew, or curry. It is always paired with a fork (with four tines) of
the same length or a dessert knife.

2. Dessert Spoon, Dessert Knife, and Dessert Fork − These are smaller than their main course peers and
are used to have desserts.

3. Soup Spoon − It has a round cup bigger than that of the table spoon. It is as long as a dinner spoon.

4. Tea/Coffee Spoons − These are smaller than the dessert spoon in length and size of cup. We use these
spoons to stir tea or coffee.

5. Sugar Spoon − It has a flower shaped round cup. It is used to take sugar from sugar bowl of tea set.

6. Ice Cream Spoon − It is a small spoon with flat rim that can help to cut the right amount of ice cream. It
can come in small, medium, and large sizes according to the quantity of the ice cream served and the size
of the bowl.

7. Cocktail (Soda) Spoon − It is a drink spoon with a long handle that helps the spoon to reach the bottom
of a tall glass.

8. Butter knife − It has short rectangular blade that is sharp on the lower side to form an edge. It is useful
in cutting semi-firm pieces of butter and apply them on food items such as breads.

9. Salad Fork − a small fork used for eating salads. It is approximately 6 inches long and its tines are broader
and flatter compared to the rest of the forks on the table. These tines provide leverage when cutting
through large vegetables and lettuce leaves. Salad forks are used in formal and informal dinners.

10. Serving Spoon − It is a spoon with large round cup designed to serve stews and rice.

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 11. Deli (Fruit) Fork − has two tines. It helps to pick thinly sliced food such as slices of fruits.

12. Roast Fork − It is the largest fork. It has longer and stronger tines that help to hold and pick large meat
or vegetable pieces.
13. Cake Knife − It is a flat, elongated triangle-shaped knife and is used to cut pieces of cake and handle it
smoothly.

BEVERAGE/GLASSWARE
- the glasses and tumblers come in a wide variety of shapes and sizes. They are either footed with
stem or non-footed. They can also be high-ball or low-ball.

 Footed/ Stemmed Glasses

 Water Goblet - are a type of stem ware typically used in formal place settings along with wine glasses or
goblets. While usually made of glass or crystal, water goblets are also made of metal, ceramic, wood or
plastic. Use these large goblets to consume water, not any other beverages.

 Red wine Glass - usually have a larger bowl than white wine glasses. This allows the bolder, fuller flavors
of red wines to 'breathe'.

 Champagne Flute - It is a glass with a long cup and is mainly used to serve champagne.

 White Wine Glass - shaped like a "U" and narrower than a red wine glass. This gives the wine enough
room for the aromas to be released but also helps in maintaining the cooler temperature of the white wines.

 Margarita − It is a variant of goblet with a wide round dish-like cup. Margarita is used as a cocktail,
mocktail, or a sorbet glass.

 Martini Glass – also known as “cocktail glass”. It is a stemmed glass with an inverted cone bowl,
mainly used to serve straight-up cocktails.

 Snifter - (also called brandy snifter, brandy glass, brandy bowl, or a cognac glass) is a type of stemware,
a short-stemmed glass whose vessel has a wide bottom and a relatively narrow top. It is mostly used to
serve aged brown liquors such as bourbon, brandy, and whisky.

 Sherbet Glass - stemmed with a broad, deep bowl and thick glass sides. As the name suggests, the sherbet
started life as a dessert glass for sherbets and ice cream.

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 Cordial Glass - stemmed glass used for serving small pours of cordials and liqueurs, often after a meal
with dessert. It's a fairly ornate style of glass, with a relatively tall, narrow bowl (almost like a champagne
flute) that flares into a wider mouth.
 Sherry Glass - generally used for serving aromatic alcoholic beverages, such as sherry, port, aperitifs,
and liqueurs, and layered shooters.

 Irish Glass - this tempered glass mug attractively displays an Irish coffee, regular coffee, tea, or other hot
beverages.

 Hurricane Glass - the hurricane glass can be used to serve any tropical drink. The flared lip allows for
the fruity aromatics to take center stage and also provides room for garnishes.

 Poco Grande Glass - also known as a piña colada glass, is basically a big-bowled highball that looks
exactly like the tropical drink emoji.

 Tulip Glass - Much like the snifter, the tulip glass is commonly used for stronger brews.

 Thistle Glass − Its silhouette is shaped like a thistle flower. These glasses have tapered broad rims with
round cups attached to a stem and disk. It is used to serve ales and aerated drinks.

 Non-stemmed/non-footed Glass
 Beer Mug- the main characteristic of the beer mug is its wide cylindrical shape with a handle on
the side. The thick glass walls help insulate your brew to keep it cool, while the handle helps
prevent your hands from inadvertently warming up your beer (or dropping it when you've had too
many).

 Pilsner − It is a high-ball glass used to serve cold coffee, iced tea, juices, and beer. A pilsner can
support beers or aerated drinks gracefully.

 Highball Glass - a glass tumbler used to serve 'tall' cocktails and other mixed drinks that contain
a large proportion of a non-alcoholic mixer, and are poured over ice. It is often used
interchangeably with the Collins Glass, although the highball glass is shorter and wider in shape.

 Old-fashioned Glass – also known as rocks glass, lowball glass (or simply lowball) is a short
tumbler used for serving spirits, such as whisky, neat or with ice cubes ("on the rocks"). It is also
normally used to serve certain cocktails, such as the old fashioned, from which it receives its name.

 Shot Glass − It is a small glass used to consume fermented or distilled alcohol directly. It can also
be used to pour distilled alcohol into other glasses for mixing with water or sparkling water.

 Cooler − It is used to serve welcome drinks or appetizers.

 Nonic Glass − It is a tall glass with a broad rim. It is used to serve beers.

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II. EQUIPMENT USED FOR EVENTS
 Linens – used to cover tables to protect tables’ surface, beautification and insurance of quieter service.
 Types of Linens:
1. Table cloths - used to cover a table. They can be ornamental coverings, as well as a provider
of protection from scratches and stains. Other tablecloths are designed to be spread on a dining
table before laying out tableware and food.
2. Runners - Table runners are narrow lengths of cloth that are usually placed at the center of the
table usually as a decorative item that goes well with the décor. There are various types of
tables where you need a table runner but it is predominantly used for dining tables and side
tables.
3. Silence Cloths - used to give the tablecloth a soft, drapery, luxurious appearance.
4. Top Cloths/Overlay – pieces of materials placed over the table setting to avoid constant
laundering of large pieces of linens.

Table Runner

 Placemats - Their primary function is to protect the dinner table from water marks, food stains or heat
damage. They also serve as decoration, especially placemats made from lace or silk. In restaurants, they
can be used to advertise menu items, specials, local businesses or games for children.

 Tissue Holder -Keep tissues and napkins organized on table tops with attractive holders. Having a tissue
handy is a good thumb-rule for places where you eat, drink and cook. Be it coffee tables, dining table or
at the kitchen counter, a tissue holder is a must-have accessory for all such places.

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 Table Napkin - The function of table napkins is very simple – they are meant to wipe food and drink
from the mouth, and they also can be used as a protection for clothing while eating.

 Seat Cover - Protective covers are the best way to keep the chairs clean and dust-free for longer than
usual. Also, these chair covers are available in a host of beautiful designs and vibrant colors, making them
an aesthetic decor choice.

 Serving Trays - There are many uses for serving trays including carrying food and beverages from one
area to another as well as making it easier for those in the food industry to serve specific sized portions of
food. Some serving trays are used to hold plates and drinks, while other restaurants might use the tray to
serve food on.
 Tray Stand/Rack - trays stands help your servers deliver food to tables in a quick, efficient fashion,
without the threat of dropping plates in the process. At the same time, they enable bussers to set heavy
bus boxes down when bussing tables, minimizing worker fatigue.

 Food Pan/Chafing Dish - A chafing dish is used to keep food that is already cooked warm. Typically,
these dishes will be arranged in a buffet line and customers will serve themselves directly from the dishes.

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 Banquet Trolleys - Banquet trolleys are often used to transport food easily from the kitchen to the dining
area.

 Centerpiece - an important item of a display, usually of a table setting. Centerpieces help set the theme
of the decorations and bring extra decorations to the room. A centerpiece also refers to any central or
important object in a collection of items.

 Flower Vase - A vase is more useful than just serving as a water source for cut flowers. The right vase
will help a flower arrangement keep its form for the most attractive display throughout your event, and it
will help support blooms in the best position.

 Soup Tureen – used to serve soups, stews, and other warm, wet dishes in an elegant yet old-fashioned
style, some cooks like to use a tureen. This serving dish is especially designed for hot dishes. Usually
shaped like an oval bowl with handles and a lid, tureens have broad mouths and deep interiors to allow
for easy ladling and serving.

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  Serving Spoons/Ladles/Food Tongs - A ladle is a type of spoon designed for serving for liquids like
soups and gravy. Serving spoons are utensils used to remove food from a main dish to individual plates.
It is usually easy for a person to identify a serving spoon, because this type of utensil is much larger than
a spoon used for eating. Serving tongs also have specific purposes, such as placing ice cubes in drinks,
transferring slippery noodles and food styling at fine dining restaurants or photography shoots. Bamboo
or wooden tongs are used to safely retrieve bread from a toaster oven or pop-up toaster.

References:
https://www.slideshare.net/suekko_heintz/table-appointments-64832628
https://www.etiquettescholar.com/dining_etiquette/table_setting/place_setting/dinnerware/plates.html#:~:text=
The%20bread%2Dand%2Dbutter%20plate,on%20a%20formal%20dinner%20table.
https://www.etiquettescholar.com/dining_etiquette/table_setting/place_setting/dinnerware/cups.html
https://www.etiquettescholar.com/dining_etiquette/table_setting/place_setting/dinnerware/bowls.html
https://www.etiquettescholar.com/dining_etiquette/table_setting/place_setting/dinnerware/plates.html
https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_services_use_of_cutlery.htm

PREPARED BY:

Mariane Anthonette L. Moltio

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