page_title: Tableware
section_title: Plates and bowls
hierarchical_section_title: Tableware / Western style / Plates and bowls
caption_attribution_description: Français&#160;: Couverts au Palais Niel, Toulouse. Les verres&#160;: le plus grand à pied (à l'arrière) est pour le vin rouge, l'autre pour le vin blanc, le gobelet (à gauche) pour l'eau. Pour les couverts, en partant de l'extérieur vers l'assiette&#160;: couvert à poisson, à viande, à fromage ou à fruit, la pointe des couteaux reposant sur un porte-couteau&#160;; entre l'assiette et les verres, cuillère et fourchette à dessert. La petite assiette est destinée au pain. Deutsch: Festlich gedeckter Tisch im Palais Niel, Toulouse. Bestandteile des Gedecks: Gläser, links das Wasserglas, Mitte hinten Rotweinglas, rechts Weißweinglas. Besteck von aussen zum Teller hin&#160;: Fischbesteck, Fleischbesteck, Besteck für Käse oder Obst. Über dem Teller: Gabel und Löffel für die Nachspeise. Die Messerspitzen liegen auf einem Messerbänckchen. Der kleine Teller ist für das Brot. English: Table laid out for banqueting in the Palais Niel in Toulouse. Glasses: the small glass is for water, the larger one behind it is for red wine, and the smaller wine glass for white wine. The small plate beneath the glasses is the bred plate. Cutlery (from the outside toward the plate) Fish cutlery (knife and fork, the 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 ends of the knives rest on a knife rest. Upon the plate, the desert cutlery (spoon and fork).
context_page_description: Tableware are the dishes or dishware used for setting a table, serving food and dining. It includes cutlery, glassware, serving dishes and other items for practical as well as decorative purposes. The quality, nature, variety and number of objects varies according to culture, religion, number of diners, cuisine and occasion. For example, Middle Eastern, Indian or Polynesian food culture and cuisine sometimes limits tableware to serving dishes, using bread or leaves as individual plates. Cups are not dishes.
  Special occasions are usually reflected in higher quality tableware.
  Cutlery is more usually known as silverware or flatware in the United States, where cutlery usually means knives and related cutting instruments; elsewhere cutlery includes all the forks, spoons and other silverware items. Outside the US, flatware is a term for "open-shaped" dishware items such as plates, dishes and bowls. "Dinnerware" is another term used to refer to tableware and "crockery" refers to ceramic tableware, today often porcelain or bone china. Sets of dishes are referred to as a table service, dinner service or service set.
context_section_description: Items of tableware include a variety of plates, 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 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 saucers accompany plates and bowls, those designed to go with teacups, coffee cups, demitasses and cream soup bowls. There are also individual covered casserole dishes.
  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 (12 inches); dinner plate (10.5 inches); dessert plate (8.5 inches) salad plate (7.5 inches); side plate, tea plate (6.75 inches).
caption: Table laid out for a banquet in Toulouse at the Palais Niel (2010)
  Plates Dinner plate with rolled table napkin; small bread plate above forks.
   Glasses Small glass for water, larger one behind for red wine, and smaller wine glass for white wine.
   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).
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