I.

DINNERWARE
Service plate
The service plate is the largest plate, ranging in size from 11 to 14 inches across.
It 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.
At a formal table, the service plate decorates the cover and the rim should frame the appetizer
plate with a surround of no less than one inch. Food is never placed directly on a service plate.
Rather, the service plate is a base on which to lay the plate for the appetizer course and is cleared
from the table after the first or second course is finished.
At an informal meal, the service plate is optional. Although traditionally the purpose of the
service plate is to hold the plate for the appetizer course, at an informal meal it is used in
whatever way makes sense, as a dinner plate, buffet plate, placemat, or platter.
It is also known by other names - buffet plate, charger plate, cover plate, lay plate, and place
plate.
Dinner 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.
Luncheon plate
Luncheon is lighter, simpler meal than dinner, 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.
Round salad plate
The round 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.
Dessert plate
Dessert plates are lavishly decorated. They are specialized plates about 7.25 to 8.5 inches in
diameter, used at formal and informal meals, and made not as part of a dinnerware set.

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.
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.
The bread-and-butter plate is optional at formal dinners in Europe, but in a private residence in
North America it is not laid on a formal dinner table. At a formal dinner in a restaurant or club,
bread is often provided between different wines and during long lapses between courses.
Bread and butter are served at informal meals and luncheons. When a plate is not provided for a
slice of bread or a roll, it is laid on the tablecloth or rim of the dinner plate, where the butter is
also placed.
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.
Cup and Saucer
Today's average coffee cup measures approximately 4-4 1/2" tall & the saucer measures
approximately 6- 61/2" in diameter.
Today's average tea cup measures approximately 3- 3 1/2" tall & the saucer measures
approximately 5-5 1/2" in diameter.
II. LINEN
Tablecloth used to include table coverings and napkins of all types.
When purchasing linens, always consider:

Color

Design

Maintenance requirements

Price

Texture

Theme of the dining facility

Usage requirements

Different Kinds of Linen Used in Table Setting

Table Cloth
It can set the tone for an event, just by its length and fabric.
The more traditional the event, the longer the cloth used.
A half-drop covers the table and falls about midway to the floor.
A full-drop is a floor-length cloth; always use this kind of cloth for a buffet table.
A puddle-drop falls to the floor and "puddles" like very formal drapes, and is an ornate table
treatment.
Table napkins
Is a small piece of table linen that is used to wipe the mouth and to cover the lap in order to
protect clothing
Table runners
The table runner is a narrow length of cloth laid on top of tablecloths or on a bare table. Table
runners are used in a variety of ways:

Laid down the center of the table for decoration,

Laid across the table to define seating, or

Used to carry out a theme.

Silence cloth
A cloth put on a dining table to protect it and (as the name suggests) to prevent the clatter of
dishes against the table. A silence cloth is usually a napped, fairly heavy fabric. Silence cloths are
placed beneath tablecloths and are also called silencers.
Placemats

Placemats create a broken line, and can give a table setting a spotty look. They may,
however, be used for simpler meals.

Placemats are recommended for a seated meal of not more than ten people.

To provide elbow room, allow a minimum of 4 inches between placemats.

III. BEVERAGEWARE
Beverageware are table appointments used for drinking. It is known as glassware before.
Types Based on Material Used
1. Glassware- main constituent is potash soda and sand melted at very high temperature so that
the materials are fused together then blown, molded or pressed to desired shape.
2. Lime Glass made from sand and soda with lime added to harden and give more clarity. It is
scratch-resistant .
3. Lead glass-sand potash lime and lead oxide included. It is referred to as crystal. It emits belltone when tapped and it scratches easily.
Types Based on Shape and Use
1. Unfooted wares- more casual, durable, stackable in cupboard and dishwasher-safe
- best for casual setting with everyday wine because of its benefits, compared
to the delicate stemmed glass
a. Old fashioned- 7 oz narrow base, wider mouth, thick body
b Highball- 12 oz tall, same width from the base to the mouth
- a versatile glass that may be be used to serve iced tea, and other long drinks
c. Tumblers- 8 oz narrow base, wide mouth
d. Juice glass-6 oz small tumbler
e. Whiskey- 1 oz like an old -fashioned, narrow base, wide mouth
2. Stemware- allows the drinker to hold the glass without affecting the temperature of the drink
at the same time prevents fingerprints from obscuring the bowl of the glass
a. Goblet- 8 oz wide mouth, wide bowl stem, not so high
-commonly used for water
b Cocktail- 2 to 5 oz long stem, different shapes of body
- they have smaller, narrower bowls with rounded or flat bottoms, while martini
glasses generally have larger, wider bowls which are fully conical at the bottom.
c. Champagne

Champagne flute- 4 to 5 oz saucer-like with hollow stem

- smaller diameter allows it to be carried on tray
The bowl is designed to retain champagne's signature carbonation by reducing the surface area at
the opening of the bowl. Nucleation in a champagne glass helps form the bubbles seen in
champagne.
Champagne coupe- The champagne coupe is a shallow, broad-bowled, saucer shaped stemmed
glass generally capable of containing 4 to 8 US fl oz (120 to 240 ml) of liquid
d. Sherry- 2-3 oz v-shaped body with short stem
-usually used for serving aromatic alcoholic beverages
e. Wine- 3-5 oz tulip shaped body
White wine-3-5 oz fluted shaped body with a long stem
-to preserve a clean, crisp flavour many white wine glasses have a smaller mouth
which reduces surface are and rate of oxidation
Red wine- 3-5 oz wide mouth body with a long stem
-characterized by their rounder, wider bowl, which increases the rate of oxidation
f. Cardinal- 1 oz tulip shaped body
- used for serving drinks at occasions such as parties, and can be used in serving
drinks at home
g. Brandy- 5 -11 oz wide body , oblong shaped, arched in mouth, short stem
-used to serve aged brown spirits such as brandy and whisky
h. Pilsner- 7-12 oz long, narrow triangular body with very short stem, base is narrower than
mouth
- It is used to serve light beers
i. Sherbet- 6 oz wide mouth, saucer-like, thick body
-this may be used to serve sundae, ice cream or molded desserts
j. Parfait- 4 to 8 oz tall narrow body, same shape from the top to base, very short stem
-used for floats, Halo-Halo or Parfaits

IV. TABLE SETTING

Formal table setting for breakfast

A plate placed in the center (allow at least 24 inches for each place setting)
A bread and butter plate placed at the top left of the plate
A soup / salad bowl can be placed on top of the plate (as needed)
A fork placed on the direct left of the plate
A knife and soup spoon placed on the direct right of the plate (the cutting edge of the
knife should face the plate)
A napkin folded to the left of the fork
A drinking glass placed directly above the spoon and knife
A coffee / tea cup and saucer to the right of the drinking glass

REFERENCES:
EtiquetteScholar.
(2015).Dinnerware.Retrievedfrom<http://www.etiquettescholar.com/dining
etiquette/table_setting/place_setting/dinnerware/plates.html>. Accessed on
September 27, 2016
Etiquette Scholar.(2015).History of cup saucer.Retrieved from <http://demiqdemitasse-cups-saucers.blogspot.com/2011/03/history-of-cup-saucer.html>.
Accessed on September 27, 2016
Etiquette Scholar.(2015).Table Linen.Retrieved
from<http://www.webstaurantstore.com
/guide/539/ table-linen-buying-guide.html> Accessed on September 27, 2016
Etiquette Scholar.(2015).Placemats.Retrieved from
<http://www.etiquettescholar.com/dining
_etiquette/table_setting/table_linens/placemats.html> Accessed on
September 27, 2016
Etiquette Scholar.(2015).Table Runners. Retrieved
from<http://www.etiquettescholar.com/
dining_etiquette/table_setting/table_linens/table_runners.html> Accessed on
September 27, 2016
Leocadio, C. (1989). Essentials in Meal Management.2 nd ed. UP College of Home
Economics, Diliman.

University of the Philippines Los Baos

Institute of Human Nutrition and Food
College, Laguna
Submitted by:
Andrade, Amos
Flores, Karen Chelsei
Mas, Karen
Selisana, Mae Cleofe
A-3L

Submitted to:
Maam Shiela Abacan
HNF 111 Professor

September 28, 2016

EXERCISE 8: Table Appointments and Table Setting
Dinnerware, Linen, Beverageware, Breakfast Table Setting