TABLE

APPOINTMENTS

WMSU
Objectives:
• At the end of this lesson, students can:
• Discuss the different table wares according to its:
– Type
– Uses
– Selection
– Care & maintenance
• Explains the importance of table setting thru some
general pointers.
 TABLE
APPOINTMENTS

WMSU
 Table appointments is the
collective term referring to all things
places on a bare table surface for
dining.
It includes the table coverings
(table cloth) with all pieces of eating
items such as plates, flatware and
beverage ware and table napkins.
Serving items such as
hollowware, platters, serving spoons
& forks also forms part of table
appointments.
 TABLE APPOINTMENTS
• Utensils used for dining such as
dinnerware, flatware, beverage
ware, service ware and linens.
• The various types of table
appointments are designed for
specific purposes in dining.
• The selection of table
appointments are dependent on
the materials they are made of.
1.Dinnerware - includes plates, cups, saucers, & bowls
A. Salad / Dessert / Luncheon Plate
(8 or 9” )
Dessert plates are usually
used at formal and informal
banquets. Dessert plate is usually
called the luncheon plate by
craftsmen. The function of this plate
is quite diverse. You can use it for
snacks, appetizers, and desserts.
This plate is only about 18 cm in
diameter. Usually often used also at
parties, weddings, and others.
1.Dinnerware - includes plates, cups, saucers, & bowls
B. Place Plate
(12”)
A service plate is a large
plate that is used for multi
course meals. Food is never
served or eaten directly
from the service plate,
which acts as a base plate
for appetizers, salad, and
soup.
1.Dinnerware - includes plates, cups, saucers, & bowls
C. Dinner Plate
(9-10”)
Dinner plate is a type of plate
used for main courses. This plate
is the most used plate during the
entire meal and it usually comes
out after the salad, it is the plate
resting just above the charger.
Many choose to use the same
plates for both lunch and dinner.
1.Dinnerware - includes plates, cups, saucers, & bowls
D. Cup (6 oz) / Saucer
(5 3/4")
The saucer is useful for protecting
surfaces from possible damage
due to the heat of a cup, and to
catch overflow, splashes, and drips
from the cup, thus protecting both
table linen and the user sitting in a
free-standing chair who holds both
cup and saucer.
1.Dinnerware - includes plates, cups, saucers, & bowls
E. Soup Plate/Pasta Bowl
(9-10")
A soup plate is defined as a wide
rimmed plate with some depth,
especially meant for serving
soup. The soup is served in a
soup bowl, along with a soup
plate, so as to facilitate the
process of drinking soup.
1.Dinnerware - includes plates, cups, saucers, & bowls

F. Mug (8 oz)

A mug is a type of cup

typically used for drinking
hot drinks, such as coffee,
hot chocolate, or tea. Mugs
usually have handles and
hold a larger amount of fluid
than other types of cup.
1.Dinnerware - includes plates, cups, saucers, & bowls
G. Handled Soup Cup (8 oz) /
Saucer (6")
The shape of soup bowl/soup cup
handles help determine the bowl's
use at the table. Vertical open-
loop handles (cream soup bowl or
bouillon cup) can be lifted and the
liquid is drunk. Solid horizontal
handles (lug soup bowl) can be
tilted to gather the last bit of liquid.
1.Dinnerware - includes plates, cups, saucers, & bowls
H. Demitasse Cup (3 oz) /
Saucer (4 1/2")
Demitasse cups are most often
used to serve Turkish coffee,
espresso (single shots or
"doppio"/double shots) and other
highly concentrated coffee drinks
(such as Greek coffee). They may
also be used for hot chocolate and
other hot drinks in cafes,
restaurants, and homes, though
this is less common
1.Dinnerware - includes plates, cups, saucers, & bowls
I. Bread & Butter Plate (6“)
The bread-and-butter plate is
used to separate bread and
butter from sauce, gravy, and
juices from other foods on the
plate. ... 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.
1.Dinnerware - includes plates, cups, saucers, & bowls
J. Sugar Bowl (8 oz) / Creamer
(8oz)
A sugar bowl is a small bowl
designed for holding sugar or
sugar cubes, to be served with
tea or coffee in the Western
tradition, that is an integral part of
a tea set.
A creamer is a small pitcher or
jug designed for holding cream or
milk to be served with tea or
coffee in the Western tradition.
Types of Dinnerware
Care and Maintenance for Dinnerware:
Proper care and maintenance of The use or service of the
dinnerware of Dinnerware will last longer if there is proper care
and maintenance,
• After their use they should be rinsed immediately.
• The use of a rubber or soft cloth should be used to scrape and
a soft sponge is used for soaping and washing.
• Hot water is preferably used to wash.
• Dishes should be dried in rubber covered drain rack or towel
line drain board.
Care and Maintenance for Dinnerware:
Proper care and maintenance of The use or service of the
dinnerware of Dinnerware will last longer if there is proper care and
maintenance,
• For storage, dinnerware should not be stacked too high.
• The same sizes are stacked together and to prevent scratching
paper or fabric material in- between.
• Cups should be hung by the handle instead of stacking.
• Narrow shelves are most preferred for storage.
• Platters are stored vertically. Shelves should not be overloaded.
• Fragile chinaware should not be used to store leftover foods in the
refrigerator.
Flatware - also called silverware which includes forks, spoons, and
knives used for dinning.
FLATWARE
A. Bouillon Spoon
Bouillon spoons are round and
have the shallowest bowl
because they're used for light
soups. A soup spoon (or dinner
spoon) has the deepest bowl to
help it handle foods like
vegetables or ravioli, and it's oval-
shaped, so you can put the entire
bowl in your mouth.
FLATWARE
B. Butter Knife
A small knife with a blunt edge
blade that is used to apply
spreads, such as butter, peanut
butter, and cream cheese, on
bread or dinner rolls.
FLATWARE
C. Cocktail Fork
A narrow fork with three tines,
this fork (also called a seafood
or cocktail fork) is useful for
handling shellfish, or for picking
up shrimp from a shrimp
cocktail. It can remove claw or
tail meat from a lobster, although
a longer and even narrower
lobster pick is often used.
FLATWARE
D. Demitasse Spoon
A demitasse spoon is a
diminutive spoon, smaller than a
teaspoon. It is traditionally used
for coffee drinks in specialty
cups and for spooning
cappuccino froth. It is also used
as a baby spoon, and in some
surgical procedures.
FLATWARE

E. Dessert Fork
a fork used for eating certain
desserts, usually somewhat
smaller than a dinner fork.
FLATWARE

F. Dessert Knife
The dessert knife is much
smaller than the dinner knife and
is used for dessert and fruits. It
is almost double of a butter knife
to cut through cakes easily.
FLATWARE

F. Dessert Spoon
A dessert spoon is a spoon
designed specifically for eating
dessert and sometimes used for
soup or cereals. Similar in size to a
soup spoon (intermediate between
a teaspoon and a tablespoon) but
with an oval rather than round bowl,
it typically has a capacity around
twice that of a teaspoon.
FLATWARE

G. Dinner Fork
a fork used to eat the main
course of a meal.
FLATWARE

H. Dinner Knife
Dinner knives are versatile
knives that are served with
entrees. They are typically used
for cutting soft foods such as fish
and cooked vegetables, or for
moving food.
FLATWARE

I. Fish Fork
a small fork having usually three
tines, used for eating fish at
table.
FLATWARE
J. Fish Knife
A fish knife is similar to other table
knives, but it has a wide, flat spatula
blade and a sharp point. These
features make it quite useful when
eating a fish fillet, and even more
useful when eating a whole fish. The
point can be used to initiate
important cuts on a whole fish that
will make removing the skin easier.
FLATWARE
K. Iced Teaspoon
The iced-beverage spoon, also known
as an iced-tea spoon, is used to stir
sugar in cold beverages served in a
tall glass, such as iced tea or iced
coffee. The iced-beverage spoon is the
longest spoon in a set of flatware, a
utensil made with a small bowl and a
long handle, approximately 7 to 10
inches in length.
 FLATWARE
L. Salad Fork
Recognized by its often-reinforced
center tines, the four-pronged fork
has an extra-wide left tine that can
be employed as a cutting edge for
vegetables and lettuce. If salad is
served after the main course, it will
be placed closest to the left side of
the plate, to the right of the dinner
fork.
FLATWARE
M. Salad Knife
The purpose of the salad knife
is to provide a cutting material
that will not turn the fresh
ingredients brown once they
have been cut.
FLATWARE
N. Sauce Spoon
The French sauce spoon
design helps scoop a sauce
from a plate easily, without
tipping the plate. The purpose of
the notch on the side is intended
to allow oil or fat to drain away
from the sauce, or function in a
way that's comparable to the fish
knife.
FLATWARE
N. Soup Spoon
A soup spoon is a type of spoon
with a large or rounded bowl,
used for consuming soup.
FLATWARE
O. Teaspoon
A teaspoon is a small spoon
suitable for stirring and sipping
the contents of a cup of tea or
coffee, or adding a portion of
loose sugar to it. These spoons
have heads more or less oval in
shape. Teaspoons are a
common part of a place setting.
Materials used for Flatwares
Care and Maintenance of Flatware
• Rinsing of Flatware should be done immediately after use,
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. Use only soft cloth when
washing to keep finish sparkling. It must be dried right after
washing because they leave watermarks. Air-drying is also
recommended even after wiping with a dishcloth.
• To avoid tarnishing of Gold or silverware it should be kept in
chemically treated silver chests, flannel bags or felt-lined
drawers.
Beverageware - Also called glassware.
• Come in many shapes & sizes
• Consider the look, feel, & the way it looks with your
dinnerware
Materials used for Beverageware
BEVERAGE WARE
Highball
A highball glass is 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.
BEVERAGE WARE
Old Fashioned
The old fashioned glass, 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.
BEVERAGE WARE
Cocktail Glass
A cocktail glass is a
stemmed glass with an
inverted cone bowl, mainly
used to serve straight-up
cocktails. The term cocktail
glass is often used
interchangeably with martini
glass, despite their differing
slightly.
BEVERAGE WARE
Brandy Snifter
A brandy glass is most
commonly used to serve
brandy and cognac but may
also be used for whiskey and
liqueurs. The short stem and
rounded bottom bowl of the
brandy glass is designed to
be cupped in the hand to
gently swirl and warm the
spirit.
BEVERAGE WARE
Margarita
The margarita glass is
used primarily for serving
margaritas. The double-
bowl is a fun and distinctive
shape that works
particularly well for frozen
margaritas.
BEVERAGE WARE
Goblet
Goblets , sometimes called
chalices, are another
multipurpose glass that you may
see in fine dining establishments.
They are generally thicker
glasses to provide insulation
for the warm or cool, thick
beverages that are served in
them. A goblet can be used for
water and tea.
BEVERAGE WARE
Red Wine Glass
Red wine glasses will usually
have a larger bowl than white
wine glasses. This allows the
bolder, fuller flavors of red
wines to 'breathe'. By giving
the wine enough room to
take in oxygen in the glass,
the wine will open up and
display both aromatic and
flavor qualities more easily.
BEVERAGE WARE
White Wine Glass
White wine glasses are generally
smaller than red wine glasses.
This shape preserves floral
aromas and helps maintain a
cooler temperature. Full-Bodied
White. Full-bodied whites like
Chardonnay are served in a
glass with a bowl that is smaller
than a red wine glass but larger
than a light-bodied white wine
glass.
BEVERAGE WARE
Burgundy
The Burgundy glass is
designed for lighter, full-bodied
wines like Pinot Noir. This
glass is shorter than the
Bordeaux glass but it has a
bigger bowl so the wine is
directed to the tip of the
tongue so the drinker can
taste the more delicate
flavors
BEVERAGE WARE
Flute
While most commonly used for
sparkling wines, flutes are also
used for certain beers, especially
fruit beers and Belgian lambics
and gueuzes. The flute shows off
the beer's color, and helps
gather the aroma for the nose.
The champagne flute is
distinguished from the pilsner
glass, which lacks a stem.
Care and Maintenance for Beverageware
• Always wash the glassware first and separately from other utensils. The use
of warm water is used with a small amount of ammonia. As much as possible
rinse in hot water before draining in a rubber mat or thick towel, preferably
air-dried.
• A spoon or flatware should be placed in the class before pouring hot liquid to
prevent from cracking. Never use the same glassware for hot or cold
beverages.
• Glasses should not be stacked inside each other when storing. They should
be also stored upside down in single layer. Avoid glasses from touching each
other.
• Polishing of glassware especially crystals should be done. It can be 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.
• Serviceware/Holloware – is the term used for serving
pieces in earthenware, china, clayware, wood, glass or
metal.
• Holloware refers to a variety of pieces of metal
tableware used in serving. This includes things such
as platters, sugar bowls, coffee pots, soup
tureens and more.
LINENS
• Linens are fabric household goods intended for daily use,
such as bedding, tablecloths and towels.
Different Types of Tablecloth Fabric
Cotton Tablecloths
Perhaps one of the most well-
known tablecloth fabrics, cotton
tablecloths come in many styles
from elaborate batistes to casual
prints, and the quality of the
cotton that’s used can vary
dramatically. To keep a cotton
tablecloth in the best possible
condition, a regular machine-
wash cycle with stain treaters,
and a bleach for whites, followed
by a quick iron should ensure
that your cotton tablecloth stays
Linen Tablecloths
Made from the flax plant, this traditional
and somewhat expensive fabric has
longer fibres than cotton, giving it a
much greater durability. There’s no
doubt about it, linen is a beautiful, rich
fabric, which is sure to add a touch of
class to your table but the material
does require attention to keep it looking
at its best. You will need to wash it on a
delicate cycle in cold water, then iron
the tablecloth on a high heat whilst it is
still slightly damp.
Polyester Tablecloths
Polyester is a chemically made fibre,
which can now be extruded as very fine
yarn to imitate the weaves of linen and
other delicate fabrics at a more affordable
price. Plain polyester tablecloths rarely
come in solid colours and simple styles,
as the intricate weaves and patterns are
designed to camouflage the rougher,
shinier texture of the fabric. It does dye
well, however, producing rich, vivid colors
that are less prone to fading than other
natural fibres. Polyester tablecloths are
easy to care for as they just need to be
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 minimize efforts of ironing. Stains must
be revoved 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 sace 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.
CENTERPIECE :
CENTERPIECE :
GUIDELINES FOR SETTING TABLE APPOINTMENTS 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.
 GUIDELINES FOR SETTING TABLE APPOINTMENTS ON THE
TABLE
Setting Dinnerware
• Regular 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
• All flatware are arranged perpendicularly about one inch from the
table edge, with the ends of the hand80les 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 of cocktail fork is placed to the right of the spoon or it is the
outer most utensil on the cover.
Setting the Flatware
• 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 fork toward the left.
• The butter spreader may be placed in any of the following positions:
– Across the top edge of the bread and butter plate in a parallel line with the
table.
– Across the right side of the bread and butter plate perpendicular to the
table edge.
– Across the center of the bread and butter plate with the cutting edge
directed toward the table edge.
Setting the Flatware
• When serving spaghetti, the dinner spoon is placed on the
eft of the cover with the fork being placed on the right.
• Serving flatware is generally laid at the right of the dish.
When two pieces are necessary, they are placed on either
side of the dish. It is aesthetically improper to have the
serving flatware stuck on the food at the start of the meal.
• In most Filipino setting, the knife is not placed but instead a
spoon is placed on the right of the cover with the fork on the
left.
Setting the Beverageware:
• Drinking glasses are placed o 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 water goblet 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 drips due to condensation on the
glass. It is not necessary to use coasters for stemmed glasses.
• All glasses are placed on the right of the over 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 tha there ae no stains or
holes on the cloth.
• When using lace table cloths, there is no need to put an
under cloth or silencer unless here is contrast of colors to
bring out the design.
• Silence cloth is place without an overhang on the table and
must fully cover the table.
• Top cloth may be placed on top of the table cloth in a
diagonal fashion.
Placing Linens:
• On round tables, rectangular place mates 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 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 adds eye appeal to the table.
• 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
napkins.
• When napkins have monograms or designs, make sure these are
visible and upright.