Savoir vivre: at the table part 2

Plates

• Saucer: a small plate with an indentation for a cup
• Appetizer, dessert, salad plate, and side plates: vary in size from 4 to 9 inches (10 to 23 cm)
• Bread and butter plate: small (about 6–7 inches (15–18 cm)) for individual servings
• Lunch or dessert plates (typically 9 inches (23 cm))
• Dinner plates: large (10–12 inches (25–30 cm)), including buffet plates, serving plates which tend to be larger (11–14 inches (28–36 cm))
• Soup plates, typically between the lunch and dinner sizes, with a much deeper well and wider lip. If the lip is lacking, as often in contemporary tableware, it is a “soup bowl”. May also be used for desserts.
• Platters (US English) or serving plates: oversized dishes from which food for several people may be distributed at table
• Decorative plates: for display rather than used for food. Commemorative plates have designs reflecting a particular theme.
• Charger: a decorative plate placed under a separate plate used to hold food, larger (13–14 inches (33–36 cm))

Shapes:

Plates can be any shape, but almost all have a rim to prevent food from falling off the edge. They are often white or off-white, but can be any color, including patterns and artistic designs. Many are sold in sets of identical plates, so everyone at a table can have matching tableware. Styles include:

• Round: the most common shape, especially for dinner plates and saucers
• Square: more common in Asian traditions like sushi plates or bento, and to add modern style
• Squirtle: holding more food than round ones but still occupying the same amount of space in a cupboard
• Coupe (arguably a type of bowl rather than a plate): a round dish with a smooth, round, steep curve up to the rim (as opposed to rims that curve up then flatten out)
• Ribbon plate: decorative plate with slots around the circumference to enable a ribbon to be threaded through for hanging.

Types of material:

Porcelain plates

• Made of malleable clay for forming detailed shapes
• Durable, vitrified construction
• More affordable compared to traditional and bone China
• Most pieces are dishwasher, microwave, and oven safe

China plates

• Made of malleable clay for forming detailed shapes
• Durable, vitrified construction
• Perfect for casual to fine dining and is available in a variety of colors, shapes, and designs
• Most pieces are dishwasher, microwave, and oven safe

Bone China plates

• Contains at least 25% bone ash; most expensive chinaware
• Vitrified and glazed construction protects from chipping and scratching
• Thin walled for a delicate, refined look makes it perfect for upscale establishments
• Most pieces are dishwasher, microwave, and oven safe

Stoneware

• Fully or semi vitrified to make it hard, dense, and durable
• Great for Asian restaurants, upscale bistros, or catering companies
• Microwave and dishwasher safe

Earthenware

• Glazed to a non-vitreous state
• Lightweight, yet durable with excellent heat construction
• Least expensive type of dinnerware; will add a rustic feel to your table setting
• Hand wash only

Knife

Different knives are designed to serve specific tasks. Choosing the right knife makes it easier to perform that task. A knife can be designed for striking, chopping, tearing, dicing, spreading, carving, or slicing. The difference lies in the blade of the knife whether it is pointed, blunt, serrated etc.

Dull blades are used to cut soft or cooked food while serrated knives are easy to cut meat. Non-serrated steak knives allow for a cleaner cut while pointed knives help in cutting or paring fruits. Knife with a broad flat blade is suitable for eating fish while knife with blunt ends is used to spread butter, cheese spreads, marmalades etc.

• Dinner knife: Dinner knife is sized between 9 ½ and 10 inches. It is used to cut and push food. It also serves as a replacement for salad knife if latter is not available.
• Steak knife: A steak knife can be used in place of dinner knife or in addition to it. It can be serrated or non-serrated depending on specific steak cuts. It is usually four to six inches long.
• Luncheon knife: Slightly smaller than dinner knife, luncheon knife is used with luncheon plate to suit the size of the plate. Dinner knife is equally acceptable when luncheon knife is not available.
• Fish knife: Fish knife is used when fish is served for dinner. Fish knife measures 8 ¾ inches with a wide blade and dull edge. The tip of fish knife aids in separating layers of fish and lift bones.
• Dessert knife: Dessert knife can be used for dessert, fresh or candied fruit. It can be used to cut cakes and pastries. It goes together with the dessert spoon.
• Fruit knife: Measuring between 6 ½ and 7 ¼ inches, fruit knife has a pointed tip and a narrow straight. The blade can be serrated or slightly curved. It is meant to cut and peel fruits.
• Butter knife: Small in size at 5 to 6 inches, butter knife has a rounded point so that it does not scrape the bread while spreading butter. Dinner knife is equally acceptable if butter knife is not available.

Spoon

Spoons are one of the is used to transfer food from platter or bowl to mouth. There are different types of spoon for specific tasks some of them are.

• Teaspoon : It is meant for stirring coffee, tea, soups and eating.
• Tablespoon : A tablespoon is bigger than a teaspoon and is used for serving food from serving bowls.
• Place spoon : It is an all-purpose spoon bigger than a teaspoon but smaller than a tablespoon.
• Soup spoon : A large, rounded spoon used for eating soup. An oval spoon is used in case soup contains meat, vegetables, bread crumbs etc.
• Dessert spoon : It is used for eating sweet dishes and puddings.
• Sundae spoon : long spoons to reach the bottom of sundae glass and eat liquid or semi-liquid food like ice-cream toppings, floats, jelly etc.
• Fruit spoon : Fruit spoon has an elongated bowl and a pointed tip that aids in cutting fruit and eating fruits like grapes, oranges, and melons.
• serving spoon : in British English a large spoon or ladle used to serve out individual portions of food.

Fork

• The two-tined fork is used cut meat while there or four-tined fork has other uses.
• Dinner fork : Meant for the main course, dinner fork measures around seven inches.

• Salad fork : Used for eating salad, in salad fork outer tines are notched, wider and longer than inner tines. It is six inches in length.
• Forks with extra-long tines : Such forks are meant for eating spaghetti, noodles.
• Dessert fork : It is used for eating cake, pies, and pastries. It is more or less similar to salad fork.
• Fish fork : It is used for holding and serving fish. Tines are uniform in width and length.
• Sea food fork : Sea food fork is ideal for eating crustaceans. Also called crab fork, lobster fork, it serves two purposes. The double-pronged slim end is used to pick sea food while the curved scraper is used to scoop out the meat.

Glasses

• Champagne Flutes – Featuring a clean design with classic appeal, champagne flutes are a favorite addition to your next gathering. Tall, straight and slender, this type of glass features a narrow bowl that sits atop a long stem.
• Champagne Saucer – Also known as a coupe glass, the champagne saucer is used less often than the champagne flute and tulip glass. Known for its fast aeration and quick aroma development, saucer glasses were most popular in the early 1900s, when its wide and shallow bowl made it easier to sip the syrup-based champagnes of the day.
• Champagne Tulip Glass – Resembling a hybrid between a champagne flute, coupe glass and white wine glass, tulip glasses are designed with aromatics in mind.
• Cognac Glass – Cognac glasses are a type of snifter that are also known as balloon glasses. Very similar in appearance to snifters, balloon glasses also feature a short stem with a round bowl that is meant to be grasped in the palm of the hand.
• Collins Glass – also known as a cooler glass, the Collins glass looks very similar to the highball glass—the only differences being that this type of drinkware is taller and narrower. Often used to serve mixed drinks, especially Tom Collins and John Collins cocktails.
• Copper Mug – Long associated with Moscow mules, copper mugs are known for their ability to instantly turn (and remain) cold—insulating the drink being served. Copper mugs typically feature a handle that minimizes heat transfer, whether enjoying an adult beverage or something non-alcoholic, such as iced tea, water and other chilled beverages.
• Cordial Glass – Resembling a shot glass, cordial glasses are designed specifically for the consumption of sweet liquors. Featuring a short stem and constructed of a thin and delicate glass, this type of drinkware is also suitable for use when serving layered libations that are meant to be enjoyed one component at a time.
• Glencairn Whiskey Glass –  Having only been around since 2011, the Glencairn whiskey glass has already made a name for itself as the “official” whiskey glass by many experts. Based on the traditional nosing glasses used in Scotland’s whiskey laps, the Glencairn glass features a tulip-shaped bowl that sits on a sturdy base.
• Grappa Glass – Aptly named after the high-alcohol Italian beverage that’s created from the distilled remnants of winemaking, the Grappa glass is designed specifically for this drink.
• Highball Glass – Tall and narrow, highball glasses are compatible with all sorts of libations, namely high cocktails such as Seven and Seven, Scotch and soda, and rum and Coke.
• Irish Coffee Mug – Irish coffee mugs are the ideal choice when consuming spiked beverages served hot. Made of glass and situated on top of a thick stem, Irish coffee glasses feature a sturdy base that holds up a narrow bowl. The rim on top flares outwards—ensuring toppings that include foam, whipped cream and other confections stay in place.
• Julep Cup – Much like copper mugs, Julep cups are known for their ability to quickly insulate cold beverages—namely Mint Juleps.
• Lowball Glass – Also known as an old-fashioned glass, lowball glasses are a shorter version of the highball glass and are often used for serving spirits such as whiskey..
• Margarita − It is a variant of goblet with a wide round dish-like cup. Margarita is used as a cocktail, mocktail, or a sorbet glass.
• Martini Glass – A staple since the 1925 Paris Exhibition, when it was introduced as a modern alternative to the coupe glass, martini glasses were originally used for the consumption of champagne.
• Mug − It is used to serve beers.
• Nick and Nora Glass – Named after Nick and Nora Charles, the main characters in the 1934 comedy-mystery film, The Thin Man, this type of cocktail glass is a specialty alternative to the champagne saucer.
• Nonic Glass − It is a tall glass with a broad rim. It is used to serve beers.
• Pilsner − It is a high-ball glass used to serve cold coffee, iced tea, juices, and beer. A pilsner can support beers or aerated drinks gracefully.
• Pint − It is a glass used to pour distilled alcohol into other glasses.
• Punch Cup – Smaller than other cocktail glasses, punch cups are used to serve smaller portions of stronger drinks. Popular with spiked beverages that are provided in big batches, such as egg nog and fruity punches, drinks enjoyed from punch glasses are first mixed in a bowl, then poured into the individual cups.
• Red Wine Glasses – Since red wine has a thicker consistency and bold flavor, the glass it’s served in typically features a large round bowl that helps increase the rate of oxidation—smoothing out the complexities in taste and aroma. Taller than white wine glasses, these tend to taper to a narrower rim that helps direct the smell and taste of the vino directly to the drinker’s nose—improving the drinking experience.
• Rocks Glass – Short, broad and sturdy, rocks glasses are used to serve spirits over ice, as well as distilled spirits and sweet drinks that are overwhelming in large quantities. Oftentimes, the drinks served from rocks glasses are built directly inside—making it easy to layer the different flavors with ice and liquor.
• Shot Glass − It is a small glass used to consume fermented or distilled alcohol directly. It can also be used to pour distilled alcohol into other glasses for mixing with water or sparkling water.
• Snifter – Used to enjoy bourbon, brandy and whiskey, snifters feature a short stem that holds up a round bowl. Not only does this design make it easy for drinkers to grasp the cup in the palm of their hand, it also encourages heat transfer as these drinks are best served at room temperature.
• Thistle Glass − Its silhouette is shaped like a thistle flower. These glasses have tapered broad rims with round cups attached to a stem and disk. It is used to serve ales and aerated drinks.
• Tulip Glass − It is used to serve beer, cocktail, or mocktail.
• White Wine Glasses – Due to the lighter flavor profile and aromas of many white wines, the stemware it’s served in is smaller and shorter than it’s red counterparts.

Napkin Folds

Napkins are used for functionality and to add to the decor of the table. Both paper and cloth napkins can be folded to add decoration to your table. Each has its advantages and disadvantages. Paper napkins will hold their shape better because the paper holds a crease better than the cloth. They work well for napkin folds that need crisp folds for the design, but the biggest advantage is that they can just be disposed of after they have been used. When working with paper napkins it is best to use a 3-ply napkin and be sure your hands are clean and dry before working with the napkins.

Cloth napkins work well with napkin folds that have a flowing design and if a crisp edge is desired, be sure the napkin has been starched so they hold their crease better when finger pressed. They are softer and more elegant to use. They do not have the pre folded creases, so they are easy to work with. They are reusable so they must be laundered, pressed and store. They should be stored flat but if they must be folded to be stored, you may want to wait to press them until just before folding for use.

The earliest instruction manual for the artistic folding of napkins was published in 1639 by Matthia Gieger, a German meat carver working in Padua, as a part of a series of treatises on culinary arts titled “Le tre trattati”. Napkin folding has a centuries-old history and dates back to the times of Louis XIV of France (5 September 1638 – 1 September 1715), known as Louis the Great (Louis le Grand) or the Sun King (le Roi-Soleil), who ruled as King of France from 1643 until his death. The shift of the napkin from simply a folded cloth to a folded art object occurred in the 16th century in Florence, Italy around the same as voluminous clothing, such as ballooned sleeves, had become fashionable among the wealthy. Rather than simply laying a tablecloth flat on a table, starched linens were folded into large centerpieces, called “triumphs,” that could depict a variety of real and mythical animals, natural elements, and architectural forms.

Basic Napkin Folding Tips:

• Always work on a clean, dry surface when making napkin folds.
• Most designs call for a square napkin. If using a large paper napkin that is not square, trim one edge to make it square.
• Using a napkin with a right and wrong side makes it easier to follow the folding instructions.
• When folding a design that must stand on its own, avoid using cloth napkins that are all cotton or linen because they have a harder time holding a crease and will begin to unfold. A more flowing or spreading design would be best for these types of material.

Types of napkin folds:

Pocket Napkin Fold

 Ring Napkin Fold

Accordion Napkin Fold

Bishop’s Hat

Candle Fan

Envelope

Sailboat

Fan

Lotus (water lily)

Rose

Pinwheel

Swan

Tulip Napkin Fold

The Fleur-de-Lis

Snowflake

Upside down Cone

Frog

Festive Bow

Cone

3 Point Fold

5 Classic Table Settings:

Basic/Simple  Table Setting

A breakfast table set up offers a convenient and functional way of arranging basic utensils on the table. Although the types of table setup need not look lavish or expensive, you can arrange the basic, minimum utensils on the customer’s table.

• Start with a simple, woven placemat in front of each seat.
  • Place your everyday ware (or melamine plates) in the middle of each placemat.
  • Set a folded napkin on the left side of the plate.
  • Place the plate at the center along with the fork and napkin to its left.
  • Keep the other types of silverware like the butterknife or spoon on the right side of the plate.
  • Put the glasses for juice, water, and bowls for cereals on the top of the plate.
• Top the napkin with a dinner fork and place a dinner knife to the ride of the plate.
• Finish with a water glass above the knife.

2. Informal/Casual  Table Setting

An informal or casual table set up fits perfectly for dinner parties, casual weddings, and family occasions. These types of table setup requires fewer utensils and gives you more flexibility in arranging them on the table.

• Although the charger is optional, you provide the service plate for serving the salad course, soup course, etc.
• Use a decorative napkin or a cloth napkin (instead of a paper napkin) and place it under the fork.
• Just like the formal setting, a napkin goes on the top of the service plate along with the menu card.
• On the left side of the service plate, keep the salad fork at the outer edge and dinner fork on the immediate left of the service plate.
• Add a soup spoon to the right of the knife. A salad fork is optional, but if you choose to use it, it should go on the left of the plate (outside the dinner fork).
• Dessert teaspoon, water, and wine glasses go at the top of the service plate.
• Place the wine glass to the right of the water glass, which should be above the knife and spoon. Stemless glassware is acceptable.
• If eating family-style, the serving dishes are brought to the table, and placed on cork or woven trivets.

3. Formal Table Setting

This type of table setting is the preferred choice for weddings, fine-dine restaurants, and corporate parties, etc. The formal table setting is the most symmetrical and well-balanced and requires the maximum number of utensils. For fancy dinner parties or holiday meals, it’s time to step up the table setting a notch! Impress your guests with a tablespace that shows as much thought and care as you put into the food. Start with the informal table setting and then:

• Spread your best tablecloth or table runner across the table. The drop should be about a foot from the table, at lap level.
• Place candles and flowers in the center of the table. Unscented are highly recommended to avoid any interference with the aroma of the food. Use low arrangements of flowers to prevent distractions.
• Replace everyday linens with lovely, higher quality table coverings. You van also use a table runner, or table liner. Use best of the cloth napkins.
• Each of the table mats lies near the edge paralleled and in a straight line. The formal table set up uses a charger and service plate to serve the salad course, soup course, etc.
• Folded napkin in a triangular or square pattern along with the menu card goes on the top of the charger before serving the meals.
• Other utensils like butter knife and plate, dessert spoon and fork, glasses, etc. go on the top of the charger.
• Use heirloom dishes (or China) and high-quality silver flatware.
• Add a bread plate and small butter knife above the forks and a salad plate to the direct left of the forks.
• Starting from the edge of the table, keep the salad fork, fish fork, and dinner fork on the left side of the charger.
• Similarly, on the right side of the charger, place the soup spoon, salad knife, and dinner knife starting from the outer edge of the table.
• Place a dessert fork and spoon above the plate. (This is optional since these utensils can also be brought out with the dessert course.)
• If necessary, add a steak knife to the right of the plate.
• Use stemmed wine glasses: The white wine glass is placed to the lower right of the water glass, and the red wine glass is placed above them, so the three glasses form a triangle.
• To channel a fine-dining vibe, place a charger (a large decorative plate) under the dinner plate.

4. Five-Course Table Setting

 A full-course dinner is a dinner consisting of multiple dishes, or courses. In its simplest form, it can consist of three or four courses; for example: first course, a main course, and dessert.

Each course is supposed to be designed with a particular size and genre that befits its place in the sequence. There are variations depending on location and custom. The following is a common sequence for multicourse meals:

The meal begins with an hors d’oeuvre or appetizer, a small serving that usually does not include red meat. In Italian custom, antipasto is served, usually finger food that does not contain pasta or any starch.

This may be followed by a variety of dishes, including a possible fish course or other light fare. The number and size of these intermittent courses is entirely dependent on local custom.

Following these is the main course. This is the most important course and is usually the largest.

Next comes the salad course, although salad may often refer to a cooked vegetable, rather than the greens most people associate with the word. Note that in America since around 1960, the salad course (usually a small, simple green salad lightly dressed) is served at some point before the main course. Sometimes, the salad also accompanies the cheese course.

The meal may carry on with a cheese selection, accompanied by an appropriate selection of wine. In many countries cheeses will be served before the meal, and in the United States often between the main course and dessert, just like in most European countries. In the UK, more typically the cheese course will follow dessert. Nuts are also a popular after-meal selection (thus the common saying “from soup to nuts”, meaning from beginning to end).

The meal will often culminate with a dessert, either hot or cold, sometimes followed with a final serving of hot or cold fruit and accompanied by a suitable dessert wine.

• Pull out all the stops for a formal, five-course feast, which typically consists of soup, salad, fish course, main course, and dessert. Start with the formal place setting steps outlined above, then:
• Add a Champagne flute further back behind the white wine glass.
• Place a sherry glass closer to the front, ahead of the red wine glass.
• If you’re serving a fish course, add a fish fork between the salad and dinner forks and a fish knife between the dinner knife and soup spoon.
• To top it off, include a name card on each place setting.

5. Buffet Table Setting

Whether you are serving your guests, or it is a buffet dinner, buffet table set up is perfect for customers who like to get the food on their own. The customer’s table includes just the essential utensils as spoons, forks, plates, etc. are stacked at the end of the buffet table line.

For potlucks and other occasions when there are too many guests to sit at one table, a buffet can be an easy, efficient service method. Create a stress-free buffet setup, using the following guidelines:

• As the guests pick up the plates and food from the buffet table, there is no charger or service plate on their table.
• In the center of the table, place the folded napkin and menu or name card on the plate. Alternatively, you can stack the napkins on the buffet table as well.
• Starting from the outer edge, place the salad fork first, and then the dinner fork on the left of the plate.
• Similarly, keep the dinner knife on the immediate right of the plate, followed by the soup spoon.
• Water and wine glasses go at the top of the plate.

Consider the flow of traffic:

• Place the food and drinks on separate tables arrangement to avoid traffic jams near the seating areas.
• Create a designated drink station with beverages, ice, glassware, cocktail napkins, straws, etc.
• At the food table, place plates at the beginning of the buffet with napkins and cutlery at the end.
• If space permits, create a separate area for snacks, finger foods, cheese plates, etc.
• Arrange the food on the buffet:
• Start with the hottest plates, ending with the coldest.
• Use chafing dishes to keep dishes warm. (They will not stay hot enough without them.)
• Use ice to keep things chilled.
• Leave enough space in front of the serving dishes so guests can set their plates down.
• Arrange the dishes on multiple levels: Repurpose cake stands, or place serving dishes atop sturdy objects to create a tiered effect. Not only is this method pleasing to the eye, but it also helps guests clearly see all of their options.
• Write short description cards to go in front of each dish. If you are expecting guests with food allergies or dietary restrictions, it’s considerate to add which dishes are vegetarian, gluten-free, nut-free, etc.
• Place condiments, dips, and other sauces next to the dishes they pair with.
• Supply extra piles of napkins in the seating areas.
• Use disposable tablecloths if you’re using plastic or folding tables for the food and drink stations. In addition to disguising the table surface, it also helps a lot with clean up.

*EXTRA SET UP**

Pizzeria Table Setting

One of the favorites for many people across the globe, a pizzeria table consists of the most basic restaurant table setup serving the guests. The most popular set up consists of one piece each of plate, knife, fork, spoon, glass, and napkin.

• Put the fork on the left of the diner’s plate with a napkin underneath it.
  • Place the knife and spoon on the right side of the plate.
  • Glass goes on the upper right corner of the plate above the knife.