THINGS NEEDED FOR SETTING UP THE TABLE

1. DINNERWARE
Dinnerware encompasses china, stoneware, pottery and plastic. The basic chinaware includes
the luncheon plates, salad or dessert plates, bread and butter plates, soup bowls, cups, saucers and
platters.
Types of Dinnerware:
[Link] Bowl
Small pot used to serve sugar at the table.

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Small jug used to serve cream at the table.

[Link] Mug
Large cup used to serve café au lait.
[Link]
Cup, larger than the demitasse, used to serve tea.

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Small cup for serving coffee.

[Link] and Butter Plate

Small flat plate used to serve desserts.

[Link] Plate
Flat plate commonly used to serve salads or appetizers.

[Link] Plate
Large piece of flat or shallow dinnerware, containing individual portions of solid food.
[Link] Soup Bowl
Shallower round container used to serve individual portions of soup.

[Link] Bowl
Deep round container used to serve individual portions of soup.

2. SILVERWARE

Silverware is the collective term for the utensils used for eating and serving food.
Silverware is so-called because it was formerly made from silver. You might find silverware
referred to as flatware or tableware. Knowing about the types of silverware and their uses can
help you present a professional image when planning business functions and formal dinners.
Types of Silverware:
[Link] Fork
This is the long-tined fork you're used to. Why is it shaped the way it is? Well, see...
originally forks only had two tines. This worked beautifully for things like meat. However, it
doesn't work so well with peas or corn or such. More tines were added to make it easier to
capture a variety of things from meat to legumes to vegetables.

2. Salad Fork
Same general idea of a dinner fork but it's a bit smaller and the tines are shorter. Notice
that the tines are not an equivalent length apart. You've got one tine that's a bit wider (and
sometimes notched) Why? This designed allows you to get more leverage will dining. See, there
is some method to the madness. Here's the rule on salad forks: if your main course is a salad or
if your salad is served as a side dish to your entrée, use your dinner fork. Otherwise, use your
salad fork.
3. Fish fork and Knife
These will usually be silver. Why? It's not just to be snooty. Fish is often served with
lemon, which will react with steel and will create an unpleasant taste. So, if you're going to
bother to go all out and buy the fish fork and knife set, make sure it's silver. As you may be able
to tell, the tines on a fish fork are shorter than a traditional meat fork.

4. Seafood Fork
These look like something Poseidon might yield. It can either have two or three
short tines and is usually built to a) follow the shape of a shell and/or b) get into small spaces
and spear the meat.
5. Beef Fork
A fork used specifically for picking up thin slices of meat. It's shaped like a regular fork
but it's bigger and the tines are curved outward.

6. Relish Fork
This is sometimes called a condiment fork. If you see it, it looks like a mini fork with a
long handle but... look carefully. There are two or three tines and they're set very close
together. Often, but not always, the ends of the tines will be slightly splayed in order to hold
more.

7. Teaspoon
A small spoon that is used for stirring coffee.
8. Tablespoon
A large spoon that is nowadays, usually used for serving rather than eating. So,
naturally, the cutlery tablespoon holds less equivalent of the measuring spoon tablespoon.

9. Soup Spoon
A soup spoon has a rounded bowl rather than ovoid. It is also supposed to be slightly
less than a tablespoon. These, of course, are the definitions for a Western soup spoon. Chinese
soup spoons are usually made of ceramic and flat-bottomed.
10. Caviar Spoon
Sort of flattened, very round and with a long handle (in proportion to the size of the
bowl). These spoons will often be made of glass, bone, mother of pearl and other non-metalic
materials.

3. Chinaware
China is a term used for crockery whether bone china (expensive and fine), earthenware
(opaque and cheaper) or vitrified (metalized). Most catering crockery used nowadays tends
to be vitrified earthenware, which is very durable and haven been strengthened.
Crockery is also usually given rolled edges to make it more chip resistant.
Chinaware is made of silica, soda ash, and china clay, glazed to give a fine finish.
Chinaware can be found in different colors and designs which are always coated
with glaze. Chinaware is more resistant to heat than glassware. There are various
classification of catering china. They are:
Porcelain is a ceramic material made by heating selected and refined materials,
Bone China is porcelain made of clay mixed with bone ash. This is very fine, hard
china that is very expensive. The decorations are to be found under the glaze only.
The price of bone china puts it out of reach of the majority of everyday caterers, and
only a few of the top class hotels and restaurants would use it. The range of design,
pattern and color is very wide and there is something to suit all occasions and
situations.

Earthenware may sometimes be as thin as bone china and other porcelains, though
it is not translucent and is more easily chipped. Earthenware is also less strong, less
tough, and more porous than stoneware,

Stoneware is a hard pottery made from siliceous paste, fired at high temperature to vitrify
(make glassy) the body. Stoneware is heavier and more opaque than porcelain. The usual
color of fired stoneware tends to be grayish, though there may be a wide range of colors,
depending on the clay. It has been produced in China since ancient times and is the
forerunner of Chinese porcelain.
Handling/Care of Chinaware
Whatever quality of china or crockery is used, the most important thing to ensure
is that it is washed, rinsed and dried correctly to ensure that no dirt, stains or
streaks appear.
1) Chinaware has a high breakage rate and therefore needs careful handling.
2) They should be stored on shelves in piles or stakes of approximately two dozen
each. Any higher may result in their toppling down.
3) They should be stored at a convenient height for placing on, and removing from
the shelves to avoid accidents.
4) Chinaware should be kept covered to prevent dust and germs settling on it.
5) Chipped and cracked items harbor germs and therefore not to be used and
disposed of carefully.

Chopstick  Used to
- Carrying the for
from plate to the
mouth
- pick the food
Chinese  Used to serve
tea cup Chinese tea

Tea pot

Soup
bowl  used for serving
soups

Rice bowl  In the Chinese

term, it were used
to serve the rice.
Small  used to describe
plate food which is
served in small
portions

Casserole  also known as

clay pot
 it's pretty enough
to take from stove
to table
 the food will
bubble and stay
hot while you're
eating.

Oval plate  Used for the main

course.
Used to serve
meats, breads,
vegetables, fruits,
and cheeses.

Chinese  Used to slurp the

spoon soup.
 Also can be used
for loose solids
such as rice
Sauce  Used for serving
dish any sauces.
 Used for serving
soy sauces.

Chopstick  Used to rest or

rest/stand stand the
chopstick

Soya  Used for serve

sauce soy sauce or
and vinegar.
vinegar
pot
Cutlery

Cutlery is more usually known as silverware or flatware in the United States, where cutlery usually
means knives and related cutting instruments. Although the term silverware is used irrespective of
the material composition of the utensils, the term tableware has come into use to avoid the
implication that they are made of silver.

The major items of cutlery in Western culture are the knife, fork and spoon. In recent times, hybrid
versions of cutlery have been made combining the functionality of different eating implements,
including the spork (spoon / fork), spife (spoon / knife), and knork (knife / fork) or the sporf which
combines all three.

Large fork  Us as Main fork or joint fork

(table fork)

Large knife  Us as Main knife or joint

(table knife) knife
Small fork  Use as :
- Entrée fork
- Pasta fork
- Salad fork
- Fruit fork

Small knife  Use as:

- Side knife ( for buttering
bread or spreading pate )
- Entrée knife
- Cheese knife
- Fruit knife

Fish knife  Used for

- Fish
- Serving
delicate or
large items

Fish fork  Used for fish

(webbed fork)
Service spoon  A tablespoon is
(tablespoon) the largest type
of spoon used
for eating from
a bowl
 a tablespoon is
a type of large
spoon usually
used for
serving

Pudding/dessert  Used for

spoon - Desserts
- Pasta

 A soup spoon is
Soup spoon a type of spoon
with a large or
rounded bowl,
used for
consuming
soup

Teaspoon  Used for

- Tea
- Cocktails
- Ice creams
- Dessert
coupes
- Sugar spoon

4. GLASSWARE
Types of Glassware:
1. Alsace Glass
Glass with a long stem, usually green, used to serve Alsatian white wines.

2. Burgundy Glass
Stemmed glass whose wide mouth ensures maximum oxygenation of the wine; it is used
mainly for Burgundies.

3. Bordeaux Glass
Tulip-shaped stemmed glass, mainly used for Bordeaux; tapering slightly at the top, it
concentrates the aroma.
4. White Wine Glass
Somewhat narrow stemmed glass usually used for white wines.

5. Liqueur Glass
Very small stemmed glass used for drinking liqueurs with a high alcohol content.

6. Brandy Snifter
Short-stemmed glass whose pear shape allows the cognac to warm up, and whose
narrow lip concentrates the aroma.
7. Port Glass
Small rounded stemmed glass used to serve port and dessert wines.

8. Champagne Flute
Tall and very thin stemmed glass used for champagne and sparkling wines; because the
air bubbles break more slowly, the wine retains its effervescence longer.

9. Sparkling Wine Glass

Stemmed glass, wider than it is tall, used to serve champagne and sparkling wines.
10. Cocktail Glass
Conical stemmed glass used to serve certain cocktails; before serving, the rim of the
glass can be frosted or decorated with fruit.
 5. TABLE LINENS
Usually used in any types of table setting, it serves as table decoration and other uses
for enhancing the table.
Types of Table Linens:
1. Tablecloth

According to Wikipedia, A tablecloth is a cloth used to cover a table. Some are mainly
ornamental coverings, which may also help protect the table from scratches and stains. Other
tablecloths are designed to be spread on a dining table before laying out tableware and food.

Tablecloths can be made of almost any material, including delicate fabrics like
embroidered silk. Dining cloths are typically made of cotton, a poly-cotton blend, or a PVC-coated
material that can be wiped clean, but they can range from functional coverings to fine textiles, as
long as they can be laundered. Some cloths are designed as part of an overall table setting, with
coordinating napkins, placemats, or other decorative pieces. Special kinds of tablecloth include
runners which overhang the table at two ends only and table protectors to provide a padded layer
under a normal cloth.

Different Types of Tablecloth Fabric

With so many different tablecloth fabrics out there, it can be difficult to know which one to
choose. Tablecloths are manufactured in a variety of different fabrics and materials, including
linen, cotton, polyester, silk, organza, vinyl, PVC, oilcloth and many more, so there’s certainly a
look and a price to suit every occasion.

 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 in a decent state.

 Linen Tablecloths

If you’re looking for an elegant option for your fabric tablecloth, linen always adds a dash
of refinement to your dinner party or family celebration. Made from the flax plant, this
traditional and somewhat expensive fabric has longer fibers 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 washed and
dried.

 PVC and Oilcloth Tablecloths

At Just Wipe, we offer one of the largest collections of PVC tablecloths in the United
Kingdom. Made from 100% plastic, PVC tablecloths offer really good value for money
and are a high-quality product. Also known as vinyl coated tablecloths, our wide selection
of PVC tablecloths is available in a huge range of colors and styles, so we can cater for
every tablecloth design theme, to complement homes, gardens, schools, restaurants, and
cafes to name but a few.
 An oilcloth tablecloth is generally very hard-wearing. This is because they’re made from
100% high quality cotton, which is then given a hot melt vinyl (PVC) coating in order to
get a waterproof and wipe-clean finish.

Our PVC and oilcloth tablecloths are perfect for busy families on the go. There’s no need
to worry about spillages as you can simply wipe away any mess and your tablecloth will
stay as good as new. No need for washing and no need for ironing – just wipe!

 A fantastic range of PVC and Oilcloth Tablecloths

At Just Wipe, we are always striving to bring you the latest designs at great value for
money. At the moment, our fantastic range includes the following:

 Spotty and Stars

 Traditional
 Vintage
 Contemporary
 Children’s
 Retro
 Plain
 Check and Gingham
 Striped
 Christmas
 Catering

2. Topper
A table topper is placed over the tablecloth. It may also be white or a
coordinating colour or pattern. Not nearly as large as the tablecloth, it is likely to be
placed on a diagonal.

3. Runner
A table runner defines the centre of the table and creates a palette for the
serving pieces or centrepieces. It is typically laid in the centre of the table lengthwise.

4. Placemats
Place mats designate the spot where each person's place setting will go. They
help create a sense of uniformity to the entire table setup.

5. Napkins
Linen napkins are the polish on the table. Aside from the actual place settings,
they allow some display of artistry in the many creative ways they may be folded.

Table Set Up For Breakfast

Breakfast is said to be the most important meal of the day and on board a superyacht, it
usually consists of a buffet and plated service. That said, as a superyacht stewardess, it is equally
as important to take as much care with the breakfast table setting just as you do with setting a
formal table. Remember to decorate the buffet and breakfast table in bright fresh colours.
As breakfast is a little less formal and many people have their ‘morning routine’ usually with less
talking ( as to wake up at their own pace). The table will have more condiments on it for ease of
accessibility.
 Jams
 Honey
 Lemon slices
 Salt and pepper
 Butter
Table linen :
 Table cloth, place mats & table runner of choise
 Coloured napkins of your choise
Plates :
 Dinner plate on the table
  Cereal bowl on the buffet
 Salad plates on the buffet
Cutlery :
 Knife and fork
 Dessert spoon
 Butter spreader
 Tea spoon
 Extra cereal spoons for the buffet
 Service tongs for the buffet
Glasses :
 Water tumbler
 Juice glass
 Extra water glasses on the buffet with water or juice
 Tea and coffee are normallyserved. If, however, your guests prefer American black coffe,
the place the coffe cup and soucer on the table
Centrepiece / Decoration :
 Decorate your table with a light and fresh theme
 Simple floral decorations or sea shells are often a good choise
 Co-ordinate the colours with the table linen
 Do not over crowd the table.

Table Set Up For Lunch

Simply start with a Basic Setting and add to it with these items:
If a salad is to be served, the salad fork is placed to the left of the dinner fork. Eliminate the salad
fork if no salad is served or place it to the right of the dinner fork to use as a dessert fork if
appropriate. (The dessert fork can also be brought to the table when dessert is served.) If soup is
served, set the bowl on the plate and a soup spoon to the right of the beverage spoon. Salad or
bread and butter plates go to the left of the forks. Position butter plates above the forks with the
butter spreader placed across the plate. Cup and saucer go above the spoons with the handle toward
the right. Wine or water glasses can be positioned to the left of the coffee cup.

Table Set Up For Dinner

From Traditional Western culture until nowadays, dinner table setting is arranged during family
meal time as well as the restaurants, hotels to the every each corner . There is so called table
manners that we should know and it is applied when we are being served by western food. Not
everyone follow exactly but we have the flexibility to use it due to our requirements. Here shows
three common type of table settings.
The first one is the basic table setting. There is only one dinner plate, knife, fork, and a napkin.
Placement setting as figure below and it looks very casual and simple.

Next, Let’s look at the informal table setting, the dinner plate put at the first with dinner fork at
the left and dinner knife at the right. Don’t put too close from the edge but approximately 1 inch
distance. Then follow by the salad fork or dessert fork ,tea spoon and soup spoon which place at
outer space . Then, we will have One water glass and one wine glass put at the right as shown in
figure above. The Salad plate is placing on top of dinner plate and the napkin is placing on the
salad plate. This type of table setting is fit for those who need a simple course set . Some buffet
party will apply this plate setting as well.
Let’s see the formal table setting above. It is considered the complete set for plate setting as we
have Service plate also called a charge , simply resting for the dinner plate and it doesn’t mean to
be used as normally it is bigger and more heavier than the dinner plate. We have the salad plate
also can use as dessert plate placing on top of dinner plate. Same as informal plate setting, dinner
fork and knife is on inside while salad fork, tea spoon and soup spoon will be placing outside. The
bread plate with butter knife are only used according to the menu. Dessert spoon and cake fork are
placing on the north of dinner plate. There are three glasses as shown in the figure above: water
glass, red wine and white wine glasses. However, some restaurants prefer to use only two glasses.
The coffee cup is generally not placed on the table until the dessert is served. Normally Napkin
will be placed at the left of table setting or on top of the plates. Menu normally will place together
with the napkin or on the plates.

TECHNIQUES OF MANAGING BUFFET DESK (LAVING A COVER)

In arranging a buffet table, the cover has two meanings, namely:
1. Guests or number of guests that can be accommodated in a restaurant.
2. All cutlery, chinaware, glassware and linen needed to be prepared on the table as a means of
eating for a guest, according to the type of food to be served.

How to prepare / install the cover are:

1. How to A’la Carte Coveer:
a. A fish or hors d’oevrre plate, with the symbol / brand of a company, facing the guest, placed as
a guide for each cover approximately 1.5 cm from the edge of the table and right in the middle of
the chair.
The thing that must be considered is that the cover must face each other correctly and neatly.
b. A fish knife is placed on the right side of the fish / hors d'oeuvre plate of about 1 cm and fish
fork on the left. And 1.5 cm from the edge of the table.
c. The side plate / bread and butter plate, must be placed on the left side of the cover, which is
adjacent to the fish fork but not touching.
d. A side knife / bread and butter knife is installed crossed or perpendicular to the bread and butter
plate, slightly to the right and this depends on the restaurant itself and the blade does not face to
the right.
e. The folded napkin is placed neatly on the fish / hors d'oeuvre plate.
f. Goblet water must be installed at the end rather than the fish knife.
g. Wine glass must be placed slightly to the lower right of the water goblet.

2. Table D’hote Cover

Table d’hote cover is very dependent on the type of food / menu served but generally as follows:
a. Place a plate or a napkin as a pointer on the table in the middle of the chair.
b. On the right side of the plate / napkin is about 1 cm, install the dinneer knife, fish knife and soup
spoon and on the left side of the dinner fork and fish fork.
c. Crossing over the cover, dessert spoon and dessert fork must be installed, where the stem of the
dessert spoon must face to the right on the dessert fork with the legs facing left.
d. On the left side of the cover, place the side plate (bread and butter plate) and the bread and butter
knife on top.
e. Folded napkin must be placed between the dinner knife and dinner fork.
f. Goblet glass water, must be installed at the end of the dinner knife.
g. Wine glass to the lower right of the water goblet.
h. Cruets, flowers, ashtrays and table numbers in the middle of the table with other
accompaniments.

3. American Cover
a. Napkin is placed in the middle, right side of the dinner knife, one or two ttea spoon, on the left
side of the dinner fork and bread and butter plate.
b. Water goblet at the end of the dinner knife.
c. For American cover, it is often found that table accompaniments consist of cruets, ashtray
flowers, table numbers and also sugar bowls (sugar places).

4. French Cover
a. Fish / horsoeuvre plate and napkin in the middle of the cover.
b. Dinner knife and soup spoon on the right and dinner fork to the left of the hors d’oeuvre plate.
c. Dessert spoon and fork on cover
d. Water goblet at the end of the dinner knife
e. Table accompaniments in the middle of the table.

It should be noted that in preparing this cover everything must be clean, neat, symmetrical, so that
it truly has beauty.
In addition to installing covers, on the technique of arranging a buffet table, there are also ways to
install tableware on the table. These methods are:
1. Install cutlery for special foods (Laying a cover for specialty dishes)
Laying a cover for specialty dishes means preparing certain tools for certain types of food. What
is meant by certain tools are all types of cutlery needed to complete the table set-up as part of a
method that is good for certain foods such as: shell fish coctail / oyster, fruit cocktail, grilled meats,
and others.

2. Installing covers for certain types of food (specialties)

Specialty dishes are served as appetizers, and require one type of cutlery, to be installed on the
right side of the cover and parallel to the previously installed cutlery about 1.5 cm from the edge
of the table for example:
a. Tea spoon for grape fruit / fruit cocktail, oyster fork for shell fish cocktail, then one must be
placed on the right side of the cover and the other one on the left, and must have one.
REFERENCE :
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