Table ware

1. Arrangement of dinerware, flatware,
glassware & napkin at each place
setting.
COVER

2. Plates and bowls used for
dining
Dinnerwares

3. Showplate – 11 to 12 inches in
diameter; used as undeliner
Dinner Plate – 11 inches in
diameter for main course; for
steaks, continental breakfast,
plated foods

4. Fish Plate – 9 inches in
diameter ; for fish like
salmon & the like
Salad Plate – 8 to 8.5 inches
in diameter; container/
underliner for vegetable or
fruit salad

5. Bread Plate – 7.5 inches for
bread & butter served on
the side of the cover
Saucer – 6 inches; used as
coffee undeliner; may also
be used for dessert

6. Demitasse Saucer & Cup – 4
inches; undeliner for
demitasse cup; usually for
espresso or hot chocolate
Soup Bowl – 9 inches ;
container for soup

7.  Bouillon or Consomme Cup –
container for clear soup ;
vegetable soup
 Monkey dish & Soy dish –
container for sauces like
gravy, tempura sauce etc. soy
dish for calamansi, fish sauce
& vinegar

10. Monkey Dish Soy Dish

11. Egg cup holder – for
containing hard boiled eggs
Cereal bowl – container for
cereals like porridge, oats,
etc..

13. Spoons, forks & knives used
for dining; also for serving
Flatewares/ Cutleries

14.  Dinner Fork - 4 pronged,
essential to the formal dinner,
used for most meals, entrée
or roast
 Dinner Spoon – same
size(height) of the dinner fork
& may be used together with
it.

15. Dinner Knife – essential to
the formal dinner and used
for most meals
Large Serving Fork – used
for serving meat, fowl or
dish like pansit and other
oriental noodles

16.  Fish Fork – used when a fish
course is served. 3 pronged ;
smaller than the dinner fork
 Oyster Fork – 6” ; 3 pronged
used for pulling oyster from shell
 Snail Fork – 5” ; 2 pronged used
to draw out snails from shell

17. Fish Fork & Fish Knife Oyster Fork

18.  Soup Spoon – with rounded
bowl used for soup dishes
 Tespoon – used for coffee,
tea & some desserts
 Demitasse Spoon – smaller
than a tespoon; used for after
dinner coffee

19.  Parfait Spoon – 8”, long handled
teaspoon for ice cream & shakes
served in tall glasses
 Steak Knife – 7” sharp edged
knife; used to carve steaks
 Butter Knife – any table knife
designed w/ a dull edge &
rounded point

21.  Hollowares are utensils used
for serving
 Chafing Dish – container for
hot dishes in buffet
 Soup Tureen w/ Laddle –
soup container used for
Russian Service

23. Scoopier – container for
rice, potato, assorted
vegetables (looks like a
chafing dish but with
divider)
Sauce boat w/ laddle –
sauce container

25.  Silver / Oval Platters – usually
used as container for buffet
 Round Platters – container for
cold appetizers during buffet
 Salt & Pepper Shakers –
container for salt and pepper

26. Coffee Pot – for serving
coffee
Tea Pot – for serving tea

27. Used for drinking
Glasswares/Beverageware

28.  Highball glass – 6 & 8 oz; for
highball drinks, softdrinks ,
juices
 Rock/Old Fashioned glass –
on the rocks drinks like
whiskies
 Zombie glass – 10 or 11 oz
for zombies

29.  Soda glass – 12 oz; soda ,
iced tea, shakes
 Water goblet – 11 ½ oz; for
water
 Red wine glass – 8 oz for red
wine
 White wine glass – for white
wine

30.  Cocktail glass – 5 oz; for
cocktails
 Footed pilsner glass – 12 oz ; for
beer
 Irish coffee glass – for irish
coffee
 Beer mug – for beer
 All purpose glass – 8 to 10 oz for
red or white wine

31. Tables &
Linens

32.  A. Round Tables (Stackable)
o 72 inches diameter – for 12 pax-
linen size is 120 “ diameter
o 60 inches diameter – for 10 pax –
linen size is 110” diameter
o 55 inches diameter – for 8 pax –
linen size is 96” diameter
o 36 inches diameter – for cocktail
set-up- linen size is 54 “ diameter

33.  Rectangular Tables
 18 x 72 – linen size is 36” x
108”
36 x 72 – linen size is 72” x
108”
Cloth Napkin – 20” x 20”