FUNDAMENTALS IN

FOOD SERVICE
OPERATIONS
Lesson 7: Table Appointments
Table Appointment

Table appointments are implements

used for dining which consist of linen,
silverware or flatware, dinnerware or
chinaware, glassware and the
centerpiece
Dinnerware
Any item used in the dining
room such as soup plate,
service plate, saucer, bread
plate, dinner plate
Dinnerware
China/Chinaware
Most expensive
Elegant & durable
Mainly white, off-
white or pastels;
patterns available

Stoneware
Heavier
More causal
Less expensive
Dinnerware
Earthenware
Moderately priced
Less durable than
stoneware

Pottery
Least expensive
Thick & heavy but
breaks easily

Stoneware, Earthenware, & pottery

come in a variety of colors & patterns.
 Dinnerware
Glass-ceramic
Strong & durable
Relative inexpensive
Available in plain white
and many patterns

Plastic
Lightweight, break-
resistant & colorful
Stains & scratches
easily
Used mainly for
Flatware
Also called silverware
Includes forks, spoons, &
knives
Types:
Sterling Silver
92.5% silver with
copper added for
strength
Heavy & durable
Most expensive
Will tarnish
Flatware
Silver Plate
Base metal w/ silver
coating
Coating wears off after
few years
Less expensive but still
costly

Stainless Steel
Alloy composed of
steel, nickel, &
chromium
Flatware
• Sterling & silver plate require polishing
• Stainless does not tarnish
• Be careful of using acids with all
– Can cause pitting, discoloration
• Consider shape, weight, & way it feels in
your hand before purchasing
Beverageware/Glassware

General term for a

vessel intended to
contain beverage or
liquid foods
for drinking or
consumption.
Beverage ware
• Also called glassware
• Come in many shapes & sizes
• Consider the look, feel, & the way it looks with your
dinnerware
Made of:
– Lead glass
• Higher quality
• More expensive
– Lime glass
• Lighter, more brittle
• Less expensive
– Plastic
• More casual
• Least costly
Glassware
Types:
Tumblers
Do not have stems
Include juice, highball, & coolers
Stemware
3 parts
Bowl
Stem
Foot
Include water goblets, wine glasses,
Hollowware
It is a term that refers to table service items such as
sugar bowls, creamers, coffeepots, teapots, soup
tureens, hot food covers, water pitchers, platters and
other metal items that went with the china on a table. It
does not include flatware.

All are used to serve

Can be made of metal, glass, wood, ceramic

Tends to be expensive, fragile, difficult to store

Can match dinnerware or complement it
Hollowware

Technically, service
items of significant
depth or volume; more
generally, large service
items including platters,
coffeepots, silver trays,
etc. expensive, fragile,
Serviceware is a general term
for all utensils and wares used
in the dining room to serve the
guests, in addition to certain
kitchen utensils such as carving
knives and forks, ladles, and
perforated spoons.
Linen
Table or dining room
linen applies to any
fabric or mat, used for a
cloth cover in the dining
table with the
accompanying napkin.
Tablecloth-a material
used to cover tables for
the dining room

Silencer-A materials
placed on the table under
the tablecloth used to
avoid noise, to avoid
breakages, to make the
table fold beautifully.
Placemats-must be large
enough to hold the entire
place; setting should hold
silverware, napkin, china;
edge should be at the
edge of the table

Table Runners-pieces of
cloth placed across the
table to accommodate at
least two settings.
Table Runners-a new comer in the
table scene, they are found in a wide
variety of fabrics and synthetics.
Usually, runners are placed on either
side of the table to hold numerous
place settings, or they may be
crisscrossed for place settings.
• All table cloth should be very clean
and pressed.

• If stained, remove stain first before

laundering.
Napkins should always match or
complement the tablecloth.
Dinner napkin
Luncheon
Breakfast
Tea napkin
Cocktail napkin
Napkins are often sold with tablecloths
or place mats, but can also be bought
separately. For elegant settings, they are
sometimes arranged with napkin holders
or rings in varied designs.

Paper napkins are widely used for

everyday meals and brunches and
luncheons.
Napkins should be made of absorbent
material.

It should be starched, and well pressed

Avoid fancy folding because it becomes

unsanitary

Its correct place is at the left of the forks.

Types of Linen Size
Tablecloth-36in.sq for 4 people
46” or 54” sq for 6 people
72” or 86” or 90” long for 8-16 people

Placemats-14” X 20” for each person

Napkin-20” X 20” for each person
Tablecloth-before shopping for tablecloth,
measure the size of the table. For a formal
tablecloth, add 16” to 24” to both the length
and width of the table for the drop. An
informal cloth needs less drop-usually 10-
15”.

The only kind of tablecloth that should

touch the floor is the banquet cloth. Hems
should be narrow, with even straight
stitches.
Placemats-placemats should be large enough to
hold the entire place setting but they should
never overlap. Mats range in size from 12 to 14
inches deep and 16 to 18 inches wide.

They come in wide range of colors, designs,

sizes, and shapes

They are versatile of all table covers. They are

acceptable for every occasion except the formal
dinner table or tea table.
Pointers to Remember in
Selecting Linen
Color - is important the color contributes to the quality
of the table setting. It is important to keep it to the
same tone.
Kind of linen used depends on the degree of formality
Shape of the table cloth should conform to the shape
of the table.
There should be an overlap of at least 10 to 15 inches
on all sides.
The Place Setting or Table Cover

The word “cover” is

used to refer to the
space used by one
person at the table
A cover contains linens, dinnerware, flatware &
beverage ware needed by each person.

The cover should be at least 24 inches.

Plate and/or placemat should be placed 1 inch

from edge of table.

Forks go on left, spoons & knives on the right w/

blade pointing towards plate.
How to place the table
covering?
Flatware is placed on each cover in the order in which it
is to be used, from the outside in, about 1 inch from the
edge of the table.

Place the forks, with the tines up, at the left of the cover,
and place the knife, with the cutting edge toward the
inside, at the right of the cover.

When the meal is to be served at the table, the serving

pieces should be placed conveniently near the person
who is to be served.
 How to place the glassware?
Tumblers or goblets are placed above the knife. If two
glasses are needed place the 2nd glass sat the right of the
water glass.

For iced beverages, the coaster or underplate should be

large enough to hold the spoon that is used for stirring or
to support the tip of the spoon when not in used.

When juice or cocktail is served as an appetizer, put the

filled juice at the center of each cover except for bfast
when juice glasses may be put at the right of the water
glasses.
 How to place the dinnerware?
If bread and butter plates are used, they are placed at
the tip of the fork. When the food is to be served from
the table, place the plates for each course before the
person who will be served. If the food is to be passed so
each person may help himself, then put a plate at each
other.

If hot beverage is to be served at the table, place the

cups and saucers before the person who will pour the
beverage, either at the right or left according to the
amount of space. Each cup should be on its own saucer.
How to place the dinnerware?
Put the salt and pepper shakers at the top of each
cover, one pair between the two covers slightly
above them.

Dishes containing relishes, condiments, jams or

jellies, and bread/rolls should be placed within easy
reach and in a way to make the table look
symmetrical.
How to place the table decorations?
Flowers are commonly selected for table decoration. A
small plant, an ornamental piece of pottery, a china or
glass figure, fruit or candlesticks are also used.

Whatever decoration you select, they should be

artistically arranged. They should placed in a way that
diners at the table can still see each other

The table decoration is usually placed at the center If

there are no covers at one end, they may be placed off
center on either the vacant end or side..
 Formal Table Setting

1. Napkin 2. Salad Fork

3. Dinner Fork 4. Dessert Fork
5. Bread & Butter Plate 6. Dinner Plate
7. Dinner Knife 8. Dessert Spoon (Teaspoon)
9. Teaspoon 10. Soup/Table Spoon
11. Cocktail Fork 12. Water Glass
13. Red Wine Glass 14. White Wine Glass
15. Coffee Cup & Saucer*
*For an informal meal, include the coffee cup and saucer with the table setting. Otherwise,
bring them to the table with the dessert.
Informal/Casual Table Setting
Table Setting
Rules for setting the table are dictated by
convenience. However, table setting is influenced
by:

1. The pattern of table service to be used, which

give the established position of some items.
2. The menu to served which determines the
specific appointments to be placed at covers.
3. The size of the table influences the exact
position of appointments at covers.
General Pointers in Table Setting
1. The silver, china and glassware should be
placed in straight lines both lengthwise and
across the table. All pieces should be placed
parallel with even pacing between them.

2. The linen-tablecloth or placemats and

napkins should be free from wrinkles and
should harmonize with each other.
General Pointers in Table Setting
3. The centerpiece may be placed in the
center, to the side, or at one end of the
table but its position should be
considered in arranging a well-balance
table.

4. The chairs should be placed so that the

center of the chair is in line with the
center of the plate.
Waiting On the Table
Rules to follow:
– Clear the table in a counterclockwise
direction.
– 1st cleared is either co-host, female on
host’s left, or elderly guest.
– When serving or clearing plates, stand
on guest’s left.
– When serving or clearing glasses,
stand on guest’s right.
Table Manners
Table manners are extremely important when
you want to make a good impression.
Rules to follow:
– When presented with a variety of eating
utensils, remember the guideline to "start at
the outside and work your way in". For
example, if you have two forks, begin with
the fork on the outside.
– Eat slowly and cut only a few small bites of
your meal at a time.
– Chew with your mouth closed and do not
talk with food in your mouth.
Table Manners
– Napkins should be placed in lap.
– When passing dishes, always pass in the
same direction (Pass food items to the right).
– Do not place your elbows on the table.
– Break bread into small pieces.
– When finished eating, place knife on rim of
plate w/ blade facing in; place fork parallel to
knife; lay napkin to left of plate.
– Wait for host/hostess to invite you to leave
table.
– Always remember to thank your host.
END...