A Complete Guide to Chinaware

  • Speaking of Plate Rims . . .

  • Tabletop Chart

  • Quantity of China Pieces Recommended

    Speaking of Plate Rims . . .

    Wide Rim

    Wide rims create an elegant, spacious palette for minimal food presentation; use them to show off smaller portions. Wide rims require ample tabletop space.

    Medium Rim

    Medium rims are versatile and allow flexibility in portion control.

    Narrow Rim

    Narrow rims provide maximum food service area. They accommodate smaller tables and have a casual flair.

    Rolled Edge

    Rolled edge provides an elegant, stylish appearance. With its deeper food well and wide rim, it allows for decoration around rim, as well as an elegant, spacious palette for the food presentation.

    Scalloped Edge

    Scalloped edges add an elegant, graceful accent to china pattern designs. Available on narrow rim, wide rim and coupe china patterns, they are often used to enhance a period decor.

    Coupe

    Coupe shapes have no rim at all. Contemporary in appearance, they offer maximum service area.

    Tabletop Chart

    This graph can help narrow your choices by suggesting appropriate shapes,
    designs, and colors for the tone of your establishment. An upscale, traditional restaurant, for example, would lean toward wider rims and floral patterns in warm colors.

    Quantity of China Pieces Recommended
    may vary for different operations, but here is a basic guide for some common china usages. Multiply your number of place settings times the ordering factor shown below.

    Piece Suggested
    Use
    Fine
    Dining
    Family
    Dining
    Theme
    Dining
    Cafe-
    teria
    Ban-
    quet
    Institu-
    tional
    Plate
    5-1/2"
    Bread & butter, salad under bowl & beverage 2

    6 1-1/4 3
    Plate
    6-1/4"-
    6-1/2"
    Bread & butter, salad under bowl & beverage 2 3 3 3
    3
    Plate
    7-1/8"
    Salad, sandwich, dessert under large bowls 2 2

    2-1/2
    Plate
    8-1/2"-
    9-3/4"
    Entree, large salad, breakfast, luncheon 2 3 2 2 1
    Plate
    10-1/2"-
    11-1/4"
    Entree, steaks, ribs, chops 2 2 2-1/2 2

    Platter
    7"-
    9-1/2""
    Baked potato, salad, veg & luncheon 1 1-1/2 1 1/2

    Platter
    Large
    Soup & sandwich, steak, fish, Mexican 1/4 1 1-1/2 1/2
    1-1/2
    Saucer
    6-1/5"
    Underliner for soup cup
    1-1/2 1-1/2 1-1/4
    1-1/2
    Mug Keep informal beverages & soup hot
    3 3 2-1/2
    3
    Tea Cup &
    Saucer
    Beverages & underliner 2-1/2 3 3 2 1-1/4 1-1/2
    Fruit Dish Vegetables, salad, dessert, gelatin 2 2 3 6 2-1/2 3
    Rim Soup A la carte, soup & salad, stew, appetizers 1/2 1 1/2


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