TABLE SETTING GUIDE
Table Setting Guide
Whether casual or formal, traditional or modern, presentation is everything. When
properly set, tableware arrangements can set the tone and enhance the dining
experience. Make a lasting impression using our flatware, dinnerware and drinkware
setting tips.
Flatware:
Dinnerware:
Drinkware:
Dinner Fork, Dinner Knife, Teaspoon
Two Bread & Butter Plates, Cup, Saucer
Water Glass, Juice Glass
Flatware:
Dinnerware:
Drinkware:
Salad Fork, Dinner Fork, Dessert or Dinner Knife, Teaspoon
Bread & Butter Plate, Luncheon Plate
Water Glass, Wine Glass
Flatware:
Dinnerware:
Drinkware:
Salad Fork, Dinner Fork, Dinner Knife, Teaspoon, Butter Knife
Bread & Butter Plate, Salad Plate, Dinner Plate
Water Goblet, Wine Glass
Flatware:
Salad Fork, Dinner Fork, Dinner Knife, Oval Bowl, Soup/Dessert Spoon or Dinner
Spoon, Teaspoon, Butter Knife
Bread & Butter Plate, Two Salad Plates, Service Plate, Cup & Saucer
Water Goblet, Champagne Flute, Wine Glass
Dinnerware:
Drinkware:
Table Setting Guide information courtesy of Oneida and Churchill.
Flatware:
Dinnerware:
Drinkware:
European Size Dinner Fork, U.S. Size Dinner Fork, European Size Dinner Knife,
Dessert Knife, Oval Bowl, Soup/Dessert Spoon or Dinner Spoon, European Size
Teaspoon, Butter Knife, Fish Knife, Fish Fork
Bread & Butter Plate, Salad Plate, Service Plate
Water Goblet, Champagne Flute, Two Wine Glasses
Flatware:
Dinnerware:
Drinkware:
Salad Fork, Dinner Fork, Dinner Knife, Teaspoon
Bread & Butter Plate, Salad Plate, Dinner Plate, Cup & Saucer
Water Glass or Water Goblet, Wine Glass
Tips for Setting an Unforgettable Table
Allow at least 24 inches for each place setting.
Keep all tableware approximately one inch from the edge of the table.
Place all knives with the cutting edge toward the plate.
Arrange flatware in order of use, working from the outside toward the plate for each course
served. If salad is served after entree, place salad fork next to plate.
Glass placement: from right to left, white wine, red wine, and water/iced beverage. Champagne
may be placed behind red and white wine glasses.
A seafood/cocktail fork is always placed to the right of the soup spoon, unless served with a
seafood cocktail. It may be placed on the cocktail plate.
Make it all neat and straight, with all pieces generally equidistant from each other and all full
settings equidistant from its neighbors (about two feet from plate center to plate center).
Table Setting Benefits
Maximize Your Investment: The number of place settings should match your daily usage and
the types of specialty pieces should match your menu. Too many items are unnecessary, too few
mean extra warewashing.
Control Sanitation Costs: The correct place settings for each meal during the day will eliminate
warewashing of unnecessary pieces, saving you money.
Create the Proper Ambience/Atmosphere: Your customers' first impression is their last
impression. Make the atmosphere of your establishment unforgettable with a table setting
presentation that inspires your guests, and complements the menu and decor.
Table Setting Guide information courtesy of Oneida and Churchill.
Care & Handling Guide
Tableware is an invaluable investment for any restaurant. Though durable, commercial
tableware experiences high-volume and rigorous use. Extend the life of your tableware
with our tips for proper handling, cleaning and storage.
China
The most severe test of chinaware quality and cost effectiveness is its ability to maintain appearance
and resist damage and breakage under the demanding conditions of bussing, scraping, racking,
warewashing, and storage.
Washing
Unattractive stains and discolorations can be caused by inattention to cleaning procedures such as
allowing china to remain unwashed after use, pre-soaking in water over 160, improper detergent
concentrations, hard water or iron content, lime content in old equipment, and clogged or eroded spray
nozzles.
Washing Tips
Wash all china at least once before its first use.
Do not put detergent directly onto china. An excessive concentration of alkaline detergent can
cause permanent damage to decorations, especially those with gold and platinum.
A wash temperature of 60 C (140 F) is recognized as the most effective. Excessively high water
temperature will reduce the washing efficiency and may damage decorations.
Use racks and baskets made from plastic or ones that are plastic coated so items do not vibrate
against each other.
In hard water areas, deposits may form on your china in time if the water is allowed to dry on
the china. These soluble deposits can easily be removed with a diluted acid such as vinegar.
Metal Markings
Metal marking is the appearance of small black marks on the surface of a ceramic product.
If two hard substances are rubbed together they will scratch each other. Pencil marks can be caused
by minute deposits of metal from certain types of flatware Lower grade flatware is softer and is more
prone to leaving marks. Markings can also be caused by metal surfaces such as dishwashers and
drainers.
Metal marks can usually be successfully removed by rubbing with vinegar, a mild bleach solution, lemon
juice and proprietary cleaners.
More China Care Tips
Avoid:
Stacking cups
Carrying more dishes than you can safely handle
Overloading bus trays
Allowing dirty dishes to pile up
Care & Handling Guide information courtesy of Churchill, Libbey and Royal Doulton.
Using abrasive pads or other dishes to remove scraps
Loading loose, mixed items into the dishwasher
Stacking dishes more than16 inches high
Remember To:
Stack china to the proper level
Sort all items in bus tray
Have an adequate supply of china for rush periods
Carry dishes carefully
Place cups in racks
Keep receiving area neat and clean
Remove scraps carefully with rubber scraper or water spray
Load like items in each dish rack
Glassware
Remember to:
Keep adequate supplies of glassware on hand in order to prevent recently washed items from
going directly into service
Check dishwasher temperature twice daily
Replace worn glass washer brushes
Bus glassware directly into racks, or use divided bus trays with flatware baskets
Pre-heat glasses with hot water when pouring hot drinks
Handle glassware gently; remove abraded, cracked, or chipped glassware from service
Dump ice and let glassware reach room temperature before washing
Remove glasses from buspans one at a time
Clean (scrape) glassware, flatware and then china
Dump ice and let glassware reach room temperature before washing
Avoid:
Putting cold water or ice into a warm or hot glass
Picking up glasses in bouquets
Stacking glasses
Scooping ice with glasses
Glass-to-glass contact in overhead racks and anywhere else
Contacting glasses with the beer tap
Putting flatware into glasses
Flatware
Presoaking Tips:
Presoaking is recommended, after which it should be immediately washed in high temperatureslow
temperatures or chlorine baths will attack silver and metal. To prevent corrosion and film build-up,
flatware must be rinsed thoroughly and dried immediately after rinsing.
Care & Handling Guide information courtesy of Churchill, Libbey and Royal Doulton.
Remember To:
Load flatware into presoak containers immediately after use
Change presoak solution frequently
Avoid:
Presoaking flatware for longer than 15 minutes
Loading flatware into aluminum, copper, or copper alloy containers for presoaking; use only
plastic or stainless steel
Additional Flatware Handling Tips:
Remember To:
Store flatware in a dry area away from cooking fumes and corrosive materials
Wash flatware in a vertical position in temperatures above 135F, and rinse in clean water at
180F
Use a nonabrasive, noncorrosive cleaning agent and a water softener or wetting agent
Avoid:
Putting flatware into glasses or cups
Leaving flatware soiled overnight
Care & Handling Guide information courtesy of Churchill, Libbey and Royal Doulton.
Buying Guide
Keep your tableware supply well stocked to ensure smooth service and happy guests.
Lessen warewashing demands and prolong the life of your table settings by maintaining
the right amount of dinnerware, flatware and glassware. Follow the ordering guidelines
below to calculate the quantities needed for your dining establishment.
China Ordering Guide Plates
To determine the needed quantity of each item, multiply the number of seats times the ordering factor
for each item.
ITEM
SUGGESTED USE
Bread and Butter, Desserts, Bouillon Underliner
Sandwiches, Salad, Desserts, Underliner for
Grapefruit, Salad Bowls
Luncheon, Entree, Tray Dinner Plate, Pastries,
Underliner for Salad Plate
Dinner, Breakfast, Luncheon, Steaks, Underline
for Salad
Entree, Steaks, Prime Ribs, Fish, Mexican
Dishes, Service Plate, Fowl
Baked Potato, Asparagus, Salad, Cold Seafood
5 "6 /8"
7 "7 /8" Plate
1
8 "9 /8" Plate
9 /4"10" Plate
1
10 /4"10 /8" Plate
1
FAST FOOD DINING BANQUET CATERING
7 /4"9 /8" Oval
Plate/Bowl
11"15" Large Platter Steaks, Fish, Soup & Sandwich, Lobster, Prime
Rib, Surf N' Turf, Sandwich Underliner
Service Plate 1213 Tabletop Decoration, Place Plate, Serving Plate,
Special Presentations
China Ordering Guide Bowls
To determine the quantity of each item, multiply the number of seats times the ordering factor shown
for each item. Then, order the closest dozen quantity.
ITEM
SUGGESTED USE
Bouillon, Handled or Soup, Packaged Sugar, Custard, Egg Cup,
Unhandled
Crackers, Condiments, Gelatin
1
4 /4"5" Fruit Bowl "Monkey" Dish for Vegetables, Fruits, Puddings,
Desserts, Bake & Serve
2
3
4 /4"6 /4" Bowl
Fruits, Vegetables, Cereal, Casseroles, Salad,
Desserts, Bake & Serve
7
1
8 /8"9 /4" Rim
A La Carte Soup, Salad, Pasta, Chili, Oyster
Deep Soup
Stew, Bouillabaisse
11 12 Pasta
Entre Pastas, Salads
Bowl
FAST FOOD DINING BANQUET CATERING
1
Ordering Guide information courtesy of Libbey.
China Ordering Guide Pitchers & Mugs
To determine the quantity of each item, multiply the number of seats times the ordering factor shown
for each item. Then, order the closest dozen quantity.
ITEM
Coffee/Tea Cup
Mug
Coffee/Tea Saucer
Pot Tea, Coffee
Creamer (Pitcher) 3
oz.
SUGGESTED USE
FAST FOOD DINING BANQUET CATERING
Coffee, Tea, Hot Chocolate, Soup
Hot & Cold Beverages
Underliner for Cups, Bouillon, Tray Fruit
Hot & Cold Beverages
Cream for Beverages, Syrup, Melted Butter
3
3
3
1
/3
3
3
3
1
/3
Glass Ordering Guide Restaurants
ITEMS
5 oz. Juice Glass
12 oz. Iced Tea Glass
10 oz. Water
6 oz. Sherbet
6 oz. Flute
Sugar Packet Holder
Salt & Pepper
Ashtray
100 SEATS
200 SEATS
300 SEATS
(IN DOZENS)
(IN DOZENS)
(IN DOZENS)
12
12
24
12
12
10
3
2
24
24
48
24
24
20
6
4
36
36
72
36
36
30
9
6
Glass Ordering Guide Banquets
100 SEATS
200 SEATS
300 SEATS
(IN DOZENS)
(IN DOZENS)
(IN DOZENS)
5 oz. Juice Glass
12
24
36
12 oz. Iced Tea Glass
12
24
36
10 oz. Water Goblet
24
48
72
5 1/2 oz. Sherbet
12
24
36
6 oz. Flute
12
24
72
8 1/2 oz. Wine Glass
12
24
36
Sugar Packet Holder
10
20
30
Salt & Pepper
Ashtray
ITEMS
Ordering Guide information courtesy of Libbey.
2
2
2
-
2
2
2
1
/3
Glass Ordering Guide Room Service
Table service guide for restaurants, hotels and bars based on seating capacity.
8 oz. Tumbler Glassware
Ashtray
Floral Accessories (e.g., Bud Vase)
Minimum 2 to a room
Minimum 2 to a room
Minimum 1 to a room
Flatware Ordering Guide
This chart is based on standard restaurant settings. Your specific need may vary according to individual
operation. Your reserve stock should be at least 25% of that in active service.
ITEMS
DELUXE
SEMI-FORMAL
STANDARD
Teaspoon
Dessert Spoon
Tablespoon
Demitasse Spoon
Bouillon Spoon
Utility/Dessert Fork
Dinner Fork
Salad or Fish Fork
Cocktail Fork
Dinner Knife
Utility/Dessert Knife
B&B Knife or Butter
Steak Knife
Fish Knife
Iced Tea Spoon
Spreader
* = Accessory items to be considered separately, depending on the type of service and menu.
Ordering Guide information courtesy of Libbey.
