The Essential

Proper table setting is an art form. Whether casual or formal,

traditional or modern, presentation is everything. When properly
set, tableware arrangements enhance the dining experience.
Make a lasting impression using our flatware, dinnerware and
Table Setting drinkware setting tips. This guide gives a quick summary of the
proper use of china, flatware and glassware and how much to
keep on hand. Happy setting!

Guide
Table Settings by Meal
Breakfast

Flatware: Dinner Fork, Dinner Knife, Quick Tip

Teaspoon, Butter Knife
The first meal of the
Dinnerware: Dinner Plate, Cereal Bowl, day typically has a more
B&B Plate, Coffee/Tea Cup & Saucer relaxed, casual feel.
Drinkware: Water Tumbler or
Keep the number of
Juice Glass utensils at a minimum.

Accessories: Napkin

Lunch

Flatware: Salad Fork, Dinner Fork,

Quick Tip
Dinner Knife, Teaspoon
Lunch can be a casual
Dinnerware: Dinner Plate, Soup Bowl, or upscale affair. Pare
B&B Plate down your presentation
for informal settings.
Drinkware: Water Tumbler

Accessories: Napkin

Dinner Quick Tip

Flatware: Salad Fork, Dinner Fork,
Butter Knife, Dinner Knife, Teaspoon How you dress the table
depends entirely on how
Dinnerware: Dinner Plate, Salad Plate, sophisticated your dining
Soup Bowl, B&B Plate room feels. To enhance the
look of your tables at dinner,
Drinkware: Water Tumbler, Wine Glass add a tablecloth or placemats,
and consider candle lighting
Accessories: Napkin and other accents.

Table Setting Guide information courtesy of Oneida and Churchill

1 | [Link] info@[Link]
 Formal Dinner
Quick Tip
Flatware: Salad Fork, Fish Fork, Dinner
Formal dining room settings Fork, Butter Knife, Dinner Knife,
require more flatware and Soup/Bouillon Spoon, Teaspoon
glassware pieces than casual
settings. When using this display, Dinnerware: Dinner Plate, Salad Plate,
utensils should be placed in order Soup Bowl, B&B Plate
of the courses offered, allowing
guests to work from the outside Drinkware: Wine Glass, Water Goblet,
in, toward the plate. Champagne Flute

Accessories: Napkin

European Dinner

Quick Tip Flatware: Cocktail Fork, Salad Fork,

Fish Fork, European Dinner Fork,
Butter Knife, European Dinner Knife,
This tabletop configura- Soup/Bouillon Spoon, Teaspoon,
tion is intended for the Dessert Spoon
most opulent occasions
and typically includes a Dinnerware: Dinner Plate, Salad Plate,
fish course. B&B Plate

Drinkware: Red Wine Glass, White

Wine Glass, Sherry Glass

Accessories: Napkin

Quick Tip Banquet / Brunch

Flatware: Salad Fork, Dinner Fork,

This type of table display Dinner Knife
is ideal for events and
buffet-style service. Dinnerware: Dinner Plate, B&B Plate,
Forgo the dinner plate Coffee/Tea Cup & Saucer
when they are stacked at
Drinkware: Water Goblet
the initial serving station.
Accessories: Napkin

Insights and Best Practices for

For more tips on table setting,
view these resources: Setting an Unforgettable Table
The Emily Post Institute – Table Infuse different shapes and sizes to bring appeal
Setting Guides and excitement to your table presentation

Etiquette Scholar – Table Setting Consider table size and portions when planning
your settings
Oneida – Table Setting Guide
Choose colors, textures and styles that complement
the overall look of your dining room

2 | [Link] info@[Link]
 Functionality is more important than accents –
make the dining experience your primary focus

Train staff on the proper handling and care of tabletop

products to reduce breakage and control costs

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 entrée, 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 neat and straight, with all pieces generally

equidistant from each other

Table Setting Benefits

Maximize Your Investment
The number of place settings should match daily usage
and the types of specialty pieces should match the
menu. Too many items are unnecessary, too few means
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

A customer’s first impression is their lasting impression.
Make the atmosphere of your establishment unforget-
table with a table setting presentation that inspires your
guests, and complements the menu and decor.

3 | [Link] info@[Link]
 Importance of
Proper Care, Handling & Ordering
Tableware is an invaluable investment for your
restaurant. Though durable, commercial china, glass
and flatware experience high-volume and rigorous use.
Extend the life of your tabletop supplies with our tips for
proper handling, cleaning and storage.

In addition to proper handling, maintain correct supply

levels to ensure smooth service and lessen warewashing
demands for dinnerware, flatware and glassware in your
restaurant. Follow the ordering guidelines included here
to calculate the quantities needed for your dining room.

USE OUR BUYING GUIDE TO ORGANIZE

YOUR NEXT TABLETOP ORDER >>

China
The most severe test of chinaware quality Wash all china at least once before its first use.
and cost effectiveness is its ability to maintain
appearance and resist damage and breakage Do not put detergent directly onto china. An
under the demanding conditions of bussing, excessive concentration of alkaline detergent can
scraping, racking, warewashing, and storage. cause permanent damage to decorations, especially
those with gold and platinum.
Washing A wash temperature of 60º C (140º F) is recognized as
the most effective. Excessively high water temperature
Unattractive stains and discolorations can be caused by
will reduce the washing efficiency and may damage
inattention to cleaning procedures such as allowing china
decorations.
to remain unwashed after use, pre-soaking in water over
160°F, improper detergent concentrations, hard water or Use racks and baskets made from plastic or ones that
iron content, lime content in old equipment, and clogged are plastic coated so items do not vibrate against each
or eroded spray nozzles. The above can be avoided with other.
these easy to follow tips.
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 markings are the appearance of small black marks
on the surface of a ceramic product and are caused if
two hard substances are rubbed together. These marks
are also known as “pencil marks” and can be caused by
mineral 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 and can
usually be successfully removed by rubbing with vinegar,
a mild bleach solution, lemon juice and proprietary
cleaners.

4 | [Link] info@[Link]
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

Avoid:
Stacking cups
Carrying more dishes than you can safely handle
Overloading bus trays
Allowing dirty dishes to pile up
Using abrasive pads or other dishes to remove
scraps
Loading loose, mixed items into the dishwasher
Stacking dishes more than 16 inches high

China Ordering Guide • Bowls

To determine the needed quantity of each item, multiply the number of seats times the ordering factor for each item.

ITEMS SUGGESTED USE FAST FOOD DINING BANQUET CATERING

Soup, Packaged Sugar,

Bouillon, Handled Custard, Egg Cup, Crackers, 1 1 1/2 1 1/2 1 1/2
or Unhandled Condiments, Gelatin

“Monkey” Dish for

4 1/4” – 5” 2 3
Vegetables, Fruits, Puddings, 6 2 1/2
Fruit Bowl Desserts, Bake & Serve

A La Carte Soup, Salad,

8 7/8” – 9 1/4” Pasta, Chili, Oyster Stew, - 1/2
Rim Deep Soup 1/2 1/2
Bouillabaisse

11” – 12 1/2” Pasta Bowl Entrée Pastas, Salads 1/2 1/2 - 1/2

Care, Handling & Order Guide information courtesy of Churchill, Libbey and Royal Doulton.

5 | [Link] info@[Link]
China Ordering Guide • Plates
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.

ITEMS SUGGESTED USE FAST FOOD DINING BANQUET CATERING

5 1/2” – 6 1/8” Bread & Butter, Desserts, 2 6 2

1 1/2
Plate Bouillon Underliner

Sandwiches, Salads,
7 1/2” – 7 1/8” 2 - 2
Desserts, Underliner for 1 1/2
Plate
Grapefruit, Salad Bowls

8 1/2” – 9 1/8” Luncheon, Entrée,

Plate Dinner Plate, Pastries, 1 1/2 2 2 2
Underliner for Salad Plate

Dinner, Breakfast,
9 3/4” – 10”
Luncheon, Steaks, 1 1/2 3 2 1 1/2
Plate
Underliner for Salad

10 1/4” – 10 3/8” Entrée, Steaks, Prime Rib,

Fish, Mexican Dishes, 2 2 - 1
Plate
Service Plate, Poultry

7 1/4” – 9 7/8” Baked Potato, Asparagus, 1 1/2 - 1

Oval Plate/Bowl
1
Salad, Cold Seafood

Steaks, Fish, Soup &

11” – 15” Sandwich, Lobster, 1 1/2 1/2 1
Large Platter Prime Rib, Surf N’ Turf, 1
Sandwich Underliner

Tabletop Decoration,
Service Plate
Place Plate, Serving Plate, 1 1/2 - 1 1/2
12” – 13” 1 1/2
Special Presentations

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.

ITEMS SUGGESTED USE FAST FOOD DINING BANQUET CATERING

Coffee/Tea Cup Coffee, Tea, Hot Chocolate, 3 3 2 2

Soup

Mug Hot & Cold Beverages 3 3 2 2

Coffee/Tea Saucer Underliner for Cups,

3 3 2 2
Bouillon, Fruit

Coffee/Teapot Hot & Cold Beverages 1/3 1/3 - 1/3

Creamer, 3.50 oz Cream for Beverages,

Syrup, Melted Butter
1/2 1/2 - 1/2

6 | [Link] info@[Link]
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 bus pans one at a time

Clean (scrape) glassware, flatware and then china
Store glasses in their properly sized glass racks

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

Restaurant glassware is varied with numerous uses and styles.

For information on different glassware types, proper care and
optimal storage, view our comprehensive Glassware Guide.

Care, Handling & Ordering Guide information courtesy of Churchill, Libbey and Royal Doulton.

7 | [Link] info@[Link]
Glass Ordering Guide • Restaurants
100 SEATS 200 SEATS 300 SEATS
ITEMS
(in dozens) (in dozens) (in dozens)

5 oz Juice Glass 12 24 36
12 oz Iced Tea Glass 12 24 36
10 oz Water Glass 24 48 72
6 oz Sherbet 12 24 36
6 oz Flute 12 24 36
Sugar Packet Holder 10 20 30

Glass Ordering Guide • Banquets

100 SEATS 200 SEATS 300 SEATS
ITEMS
(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
5.50 oz Sherbet 12 24 36
6 oz Flute 12 24 36
8.50 oz Wine Glass 12 24 36
Sugar Packet Holder 10 20 30

Glass Ordering Guide • Room Service

ITEMS

8 oz Tumbler Glassware Minimum 2 to a room

Ashtray Minimum 2 to a room Upgrade Your
Floral Accessories Minimum 1 to a room
Room Service Program

Helpful Tips >>

Care, Handling & Ordering Guide information courtesy of Libbey.

8 | [Link] info@[Link]
Flatware
Presoaking Tips
Presoaking is recommended, after which utensils should
be immediately washed in high temperatures — low
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.

Remember To:
Load flatware into presoak containers
immediately after use Avoid:
Change presoak solution frequently
Presoaking flatware for longer than 15 minutes
Store flatware in a dry area away from cooking
fumes and corrosive materials Loading flatware into aluminum, copper, or copper
alloy containers for presoaking; use only plastic or
Wash flatware in a vertical position in temperatures stainless steel
above 135˚F, and rinse in clean water at 180˚F
Putting flatware into glasses or cups
Use a nonabrasive, noncorrosive cleaning agent and
a water softener or wetting agent Leaving flatware soiled overnight

Flatware Ordering Guide

This chart is based on standard restaurant settings. Your specific need may vary according to individual operation.
Multiply your number of seats by the ordering factors listed below for an approximation. Your reserve stock should
be at least 25% of that in active service. *Accessory items to be considered separately, depending on type of service and menu.

ITEMS DELUXE SEMI-FORMAL STANDARD

Teaspoon 5 3 3
Dessert Spoon 2 2 2
Tablespoon 1/4 1/4 -
Iced Tea Spoon 1 1/2 1 1/2 1 1/2
Demitasse Spoon 2 - -
Bouillon Spoon 2 2 2
Utility/Dessert Fork 3 3 3
Dinner Fork 2 - -
Salad or Fish Fork * * *
Cocktail Fork 1 1/2 1 1/2 1 1/2
Dinner Knife 2 1 1/2 1 1/2
Utility/Dessert Knife 2 1 1/2 *
B&B Knife or
Butter Spreader 2 - -

Steak Knife * * -
Fish Knife * * -

Care, Handling & Ordering Guide information courtesy of Libbey.

9 | [Link] info@[Link]