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  •     — How Wine and Food work together
  •     — Italian Wines
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  •     — What is Wine
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  •     — Pre Flight Duties
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  • THE WORLD of CAFFEE & TEA
  •     — Afternoon Tea
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  • SILVER SERVICE & TABLE SETTING
  •     — Cutlery Classification
  •     — Table Setting
  •     — Silver Service
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  •     — Menu
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  • BEVERAGE
  •     — Italian Wines
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  •     — Red Wine
  •     — White Wine
  •     — Champagne
  •     — Wine
  •     — Cocktails
  •     — Champagne-based Cocktails or Sparkling Cocktails
  •     — Digestive Liqueurs
  • Basic Vocabulary and Expressions
Table Setting, SILVER SERVICE & TABLE SETTING
Plate and Chinaware
SEE ALL LESSONS

Silver service traditionally involves the use of specific types of plates and chinaware to create an elegant dining experience. Here are some common types of plates and chinaware used for silver service:

Dinner Plates: Large plates for the main course.

Salad Plates: Smaller plates for salads or appetizers.

Soup Bowls: Bowls for serving soups or stews.

Bread and Butter Plates: Small plates for serving bread or rolls.

Dessert Plates: Smaller plates for serving desserts.

Teacups and Saucers: For serving tea or coffee.

Serving Platters: Large, flat plates for serving main dishes or appetizers.

Serving Bowls: Bowls for serving side dishes or salads.

Gravy Boat: A special vessel for serving gravy.

Creamer and Sugar Bowl: For serving cream and sugar with coffee or tea.

These are just a few examples of the types of plates and chinaware that are commonly used for silver service.

The choice of plates and chinaware can vary depending on the formality of the event and personal preferences.

“Remember that the table is not a Christmas tree. Setting the table in an elegant way is exactly like wearing a tailor-made suit with style.” (NN)

The plates and cutlery must be the same distance apart and the number changes based on the dishes.

1 Soup plate

2 Flat plate

3 Underplate

4 Napkin

5 Appetizer fork

6 Fork for first course

7 Fork for second course

8 Knife

9 Soup spoon

10 Cutlery for dessert and cheese

11 Glass for water

12 Glass for red wine

13 White wine glass

14 Bread plate

How to arrange dishes at the table? First, place the flat plate and then the deep dish (if soups, soups, etc. are planned). Finally the appetizer plate. The placemat is optional but if you decide to put it on it must not be removed until the end of the dinner. At each course change the dishes must be removed but only when all the guests have finished.

As regards the courses, the rule is quite well known: the most important guest starts being served and the women follow. Men are served last. It is important not to make too large portions as a sufficient ration must be guaranteed for all guests in the event of an encore. Everything can be served twice except soup, broth, fruit and cheese.

The Salad

For many, salad is a side dish, but in reality the best time would be before the meal. Because the fiber intake helps to increase the sense of satiety and reduce the stimulus of hunger, so you can contain yourself with subsequent courses, without exaggerating.

Furthermore, the water, fibers and enzymes that raw salad is rich in stimulate digestion, also reducing the feeling of post-meal bloating.

CURIOSITY

In China it is good practice to leave a bite on the plate. Finishing everything on the plate is considered rude as it would be equivalent to saying that the portion served was not sufficient.