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    Understand The Principles of Basic Table Setting and Meal Service

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    Maydell Alberto Danac
    The document discusses the classifications and proper placement of tableware items used for dining. It describes the different types of tableware which include dinnerware (plates, cups, bowls), flatware (knives, forks, spoons), beverageware (glassware), and holloware (bowls, pitchers). It provides details on how to set a place setting, including the order and positioning of plates, flatware, napkins, and glasses. Finally, it outlines different styles of meal service including family style, buffet, plate service, and Russian/Continental service.

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    Understand The Principles of Basic Table Setting and Meal Service

    Uploaded by

    Maydell Alberto Danac
    89 views28 pages
    The document discusses the classifications and proper placement of tableware items used for dining. It describes the different types of tableware which include dinnerware (plates, cups, bowls), flatware (knives, forks, spoons), beverageware (glassware), and holloware (bowls, pitchers). It provides details on how to set a place setting, including the order and positioning of plates, flatware, napkins, and glasses. Finally, it outlines different styles of meal service including family style, buffet, plate service, and Russian/Continental service.

    Original Title

    tablesetting

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    The document discusses the classifications and proper placement of tableware items used for dining. It describes the different types of tableware which include dinnerware (plates, cups, bowls), flatware (knives, forks, spoons), beverageware (glassware), and holloware (bowls, pitchers). It provides details on how to set a place setting, including the order and positioning of plates, flatware, napkins, and glasses. Finally, it outlines different styles of meal service including family style, buffet, plate service, and Russian/Continental service.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    89 views28 pages

    Understand The Principles of Basic Table Setting and Meal Service

    Uploaded by

    Maydell Alberto Danac
    The document discusses the classifications and proper placement of tableware items used for dining. It describes the different types of tableware which include dinnerware (plates, cups, bowls), flatware (knives, forks, spoons), beverageware (glassware), and holloware (bowls, pitchers). It provides details on how to set a place setting, including the order and positioning of plates, flatware, napkins, and glasses. Finally, it outlines different styles of meal service including family style, buffet, plate service, and Russian/Continental service.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 28

    Understand the principles of basic

    table setting and meal service.

    FN 3.01
    11/4/2010
    Tableware or Table Appointments

    • Any item used for serving and eating food.


    Classifications of Tableware
    • Dinnerware
    • Plates, cups, saucers and bowls.
    China – appropriate for formal
    dining
    • Most expensive & formal dinnerware.
    Classifications of Tableware
    • Flatware
    • “silverware” includes knives, forks and spoons.
    Classifications of Tableware
    • Beverageware
    • Glassware
    • Tumblers
    • stemware
    Classifications of Tableware
    • Holloware
    • Bowls and tureens, which are used to serve
    food, and pitchers and pots, which are used to
    serve liquids.
    Table Linens
    • Table Coverings
    • Napkins
    Centerpieces
    • Flower arrangements are popular.
    • Should be proportion to the size of the
    table.
    Place Setting or Cover
    • The table space that holds all the tableware
    needed by one person.
    Table Setting
    Dinnerware Placement
    • Dinner plate should be placed in the center
    of the cover.
    Flatware Placement
    • Place in the order in which it will be used,
    working from the outside toward the plate.

    Left – Fork

    Right – Knife & Spoon


    • Napkins should be placed to the left of the
    forks.
    • Place knives to the right of the plate with
    blades facing the plate.
    • Place spoons to the right of the knives.
    • Place forks to the left of the plate.
    • Salad is eaten before the main course,
    place salad fork to the left of the dinner
    fork.
    • Beverage glass sits just above the tip of the
    dinner knife.
    • If water glass is used, it takes that position.
    • Put the water glass at the tip of the knife.
    Meal Service
    • You need to decide how you want to serve
    your meal. That will determine how your
    table is set.
    Meal Service Depends on:
    • Formality/informality of the meal
    • Menu
    • Order in which food is served
    • Availability of help
    Family Style
    • Used most often in homes in the U.S.
    • Serving dishes are passed to the right.
    • Diners serve themselves as they pass the
    serving dishes around the table.
    • Beverages are handed to diners.
    • Informal napkins – paper or cloth.
    Buffet Service
    • Casual restaurant/large gatherings.
    • Cafeterias – type of buffet where items are
    priced separately..
    • The guests serve themselves from the
    buffet.
    • Dinnerware should be placed at the
    beginning of the serving line.
    Plate Service
    • Used in restaurants.
    • Flatware and beverage ware on table.
    • Food portioned onto plate in kitchen and
    served to diners. (more formal)
    • Serving dishes not needed.
    Russian/Continental Service
    • Predominately used in fine restaurants.
    • Food portioned in kitchen and served.
    • No serving dishes used, table cleared after
    each course.
    • Flatware is course specific and may be
    numerous.
    • Highly formal meal.

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