Picking your Pieces
Dinnerware Basics
Whichever dishes you decide on, dinnerware is meant to be used. Think about what kinds of food you like to eat and how you tend to entertain, then pick the pieces that make sense. A good number to start with is eight settings, or twelve if you have people over often.
CHOOSE YOUR TYPE
PORCELAIN
A slightly translucent ceramic made by firing quality clays at extremely high temperatures, porcelain is generally very durable, resistant to stains, and dishwasher-, oven-, and microwave-safe (with the exception of metallic or highly decorated pieces) despite its delicate appearance.
EARTHENWARE
Made from less refined clays and fired at lower temperatures, earthenware is porous and less resistant to chipping. Glazes are often added to make pieces more durable and nonabsorbent.
STONEWARE
Combining porcelain’s resilience with the casual look of earthenware, these chip-resistant and nonporous pieces are made by firing dense clay at high temperatures.
BECAUSE THE CHINESE FIRST CAME UP WITH THE FORMULA TO MAKE PORCELAIN, “CHINA” IS OFTEN USED AS A GENERAL TERM FOR FINE PORCELAIN.
SELECT YOUR SET
Many companies offer dinnerware in four- or five-piece sets. The most common include a dinner plate, a salad plate, a bowl, and a mug. A slightly more formal option substitutes the bowl for a bread-and-butter plate and the mug for a cup and saucer.
DINNER PLATE
At 10 to 11 inches in diameter, the most common styles are the coupe and traditional rim.
SALAD PLATE
From 7½ to 8½ inches in diameter, this is easily adaptable for dessert, lunch, or tea.
BOWLS
Rim or coupe, shallow or deep, bowls are traditionally used for soup, pasta, and cereal. Fruit bowls are slightly smaller and are perfect for desserts and vegetable sides.
CUPS & SAUCERS
A standard coffee cup holds 6 to 8 ounces. A large breakfast cup or mug is made for 11 to 12 ounces.
ADD À LA CARTE
It’s also common to purchase open stock pieces. You can pick each dish individually or add to existing sets. Below are some additional styles to consider:
CHARGER
Generally 11 to 14 inches in diameter, this large piece isn't meant to hold food. Instead, it serves as a placeholder for the dinner plate and can be left on the table as a base for the salad plate or soup bowl.
BREAD & BUTTER PLATE
Between 6 and 6½ inches, it’s also perfectly sized for breakfast or to use under desserts served in stemmed glasses.
DESSERT PLATE
Slightly smaller than a salad plate, the two can be used interchangeably.
A flexible and economical approach is to pick just a dinner plate and a shallow bowl, which can be used for soup, salad, cereal, and dessert.
CHOOSE YOUR SERVING PIECES
As long as you have a mix of shapes and sizes, these pieces can serve multiple purposes, and they’re fun to collect over time.
SOUP TUREEN
Highly decorative yet functional, this is one of the largest serving pieces and includes a cover to keep food warm.
GRAVY BOAT
For gravy as well as dressings and other sauces, it should be accompanied by a ladle to help avoid a mess.
PLATTERS
Whether oval or round, covered or open, these are good for vegetables, grains, and meats.
BOWLS
Large, deep bowls are perfect for salads and sides.
If space is an issue, nesting bowls that stack inside one another are a smart choice.
Glasses at a Glance
Designed with specific drinks in mind, certain shapes can enhance flavors and ingredients, but feel free to mix them up.
TUMBLER
Usually made to hold 8 ounces, it's used for water, juice, or soda.
WINEGLASSES
Red wine is best in larger styles with wide bowls to encourage oxidation. White is served in styles with narrower tops.
CHAMPAGNE GLASSES
A tall, narrow flute helps keep fizz from going flat. A shallow, saucer-shaped coupe strikes a vintage speakeasy vibe.
HIGHBALL
This taller glass is used mainly for mixed drinks.
OLD-FASHIONED
Also called a lowball or rocks glass, it has a thick base that allows ingredients to be muddled.
PILSNER
Tall with a slight taper, it’s made to showcase lighter pale ales but can be used for any beer.
BRANDY SNIFTER
Great for after-dinner drinks, a wide-bottomed bowl that gets narrower at the top helps capture the alcohol’s aromas.
Flatware Essentials
While dozens of specialty pieces were once common, like the asparagus fork and the fruit spoon, today a standard set generally includes five pieces—a dinner knife, two forks (one for dinner, the other for salad or dessert), and two spoons (one slightly larger for soup, the other slightly smaller for tea or coffee).
As with dinnerware, eight to twelve sets is a good place to start. Sterling silver can be expensive but it will last forever. Whichever material or style you choose, look for pieces that have a little bit of weight and a nice feel in the hand.
STERLING SILVER
Recognized by its stamp, sterling silver is mixed with a small amount of hard alloy metal for strength at a ratio of 92.5 percent pure silver to 7.5 percent copper.
SILVER PLATE
Less expensive but with the same warmth as sterling, these pieces are made from a base metal like nickel or copper that is plated with silver.
STAINLESS STEEL
Low maintenance and usually the most common choice, stainless is made from an alloy of iron, chromium, and nickel.
Always shine silver with good-quality polish, rinse well, and dry thoroughly with a soft linen cloth to avoid spotting. Be careful not to polish roughly or too often—too much buffing can take off the top layer, including any monograms.
The Linen Drawer
One of the easiest ways to add texture, color, and pattern, table linens can transform the look and mood of a meal. If you have trouble choosing, you can never go wrong with softer colors and timeless patterns that you won’t tire of too quickly.
Table linens should be washable, and cotton tends to be the easiest to care for. Linen is lovely, but it wrinkles easily and requires extra ironing if you want to keep it crisp. Damask is one of the most formal and traditional choices—made with silk, linen, and other natural fibers, it has a reversible pattern woven into it.
For a perfectly pressed tablecloth: dampen the fabric with warm water, lay it over a terry-cloth towel, and use a steam iron.
TABLECLOTHS
As a general rule, these should fall 12 to 15 inches from the edge of the table.
NAPKINS
Fold them, roll them, tuck them in to glasses, or hold them together with rings—the presentation possibilities are endless.
Common Sizes
DINNER
22 to 26 inches square
LUNCHEON
14 to 18 inches square
COCKTAIL
4 to 6 inches square
RUNNERS
One of the most flexible options, they fit on any size table or buffet.
PLACE MATS
More casual than a tablecloth, these protect the table and visually divide the surface into “places.”
A NOTE ON MONOGRAMS
A single letter (traditionally the first letter of the last name) is simple and elegant. The most common placement is either on the lower right-hand corner or directly in the center of the napkins.