Editing Tableware (section)

=== Flatware, plates and bowls ===
[[File:Formal 01.jpg|thumb|''Service à la russe'' formal place setting showing glassware for a range of beverages]]
[[File:Palais-Niel couverts.JPG|thumb|Table laid out for a banquet in [[Toulouse]] at the Palais Niel (2010)<br>'''''Plates''''' Dinner plate with rolled table napkin; small bread plate above forks.<br>
'''''Glasses''''' Small glass for water, larger one behind for red wine, and smaller wine glass for white wine.<br>
'''''Cutlery''''' (from the outside toward the plate) Fish cutlery (knife and fork, as fish will be served without any sauce, otherwise it would be a fish spoon (cuillère à gourmet)); meat cutlery and cheese or fruit cutlery, the end of the knife rests on a knife rest. Above the plate, dessert cutlery (spoon and fork). ]]

Items of tableware include a variety of [[Plate (dishware)|plates]], [[Bowl (vessel)|bowls]]; or cups for individual diners and a range of serving dishes to transport the food from the kitchen or to separate smaller dishes. Plates include [[Charger (table setting)|charger plates]] as well as specific dinner plates, lunch plates, dessert plates, salad plates or side plates. Bowls include those used for soup, cereal, pasta, fruit or dessert.  A range of [[saucer]]s accompany plates and bowls, those designed to go with teacups, coffee cups, demitasses and cream soup bowls. There are also individual covered casserole dishes. In the 19th century, crescent-shaped [[bone dish]]es could be used to hold side-salad or to discard bones.<ref>{{cite book |last=Buchanan Longstreet |first=Abby |date=1890 |title=Dinners, Ceremonious and Unceremonious and the Modern Methods of Serving Them |url=https://archive.org/details/dinnersceremoni00longgoog/page/n65/mode/2up |publisher=F.A. Stokes & Brother |page=59}}</ref>

Warewashing is essential but can be costly regardless of whether done by hand or in a [[dishwasher]].<ref>{{cite book |author1=Chris Thomas |author2=Ed Norman |author3=Edwin J. Norman |author4=Costas Katsigris  |date=2013 |title=Design and Equipment for Restaurants and Foodservice: A Management View |publisher= Wiley |isbn=9781118297742 |page=85}}</ref> Dishes come in standard sizes, which are set according to the manufacturer. They are similar throughout the industry. Plates are standardised in descending order of [[diameter]] size according to function. One standard series is [[charger (table setting)|charger]] (12 inches); [[dinner plate]] (10.5 inches); [[dessert plate]] (8.5 inches) [[salad plate]] (7.5 inches); [[side plate]], [[tea plate]] (6.75 inches).