FAQ

Dinnerware Opening Order Guidelines

ITEM TYPE ITEM SIZE SUGGESTED USE FAMILY RESTAURANT FINE DINING BANQUET CAFETERIA CATERING INSTITUTIONAL
Plate 5 1/2 – 6 5/8″ Bread & Butter, Desserts Bowl or Bouillon Underliner 1  1/2 2 6 2 2
Plate 7 1/2 – 7 7/8″ Sandwiches, Salad, Desserts, Underliner for Grapefruit, Salad Bowls 1  1/2 2 2
Plate 8 1/2 – 9 1/8″ Luncheon, Entree, Tray, Dinner Plate,
Pastries, Underliner for Salad Plate
1  1/2 2 2 2 2
Plate 9 3/4 – 10“ Dinner, Breakfast, Luncheon, Steaks,
Underliner for Salad
1  1/2 3 2 1  1/2
Plate 10 1/4 – 10 3/8″ Entree, Steaks Prime Ribs, Fish Mexican Dishes, Service Plate, Fowl 2 2 2
Platter/Great
Plates
7 1/4 – 9 7/8″ Baked Potato, Asparagus, Salad, Cold Seafood 1 1/2 2
Platter/Great
Plates
11-15″ Steaks, Fish, Soup & Sandwich, Lobster, Prime Rib, Surf n’ Turf, Sandwich Underliner 1 1  1/2 1/2 1
Service Plate Tabletop Decoration, Place Plate, Serving
Plate, Special Presentation
1  1/2 1  1/2 1  1/2
Coffee/Tea Cup Coffee, Tea, Hot Chocolate, Soup 3 3 2 2 2
Coffee/Tea Saucer Underliner for Cups, Bouilon, Tray Fruit 3 3 2 2 2
Bouillon, Handled
or Unhandled
Soup, Packaged Sugar, Custard, Egg Cup,
Crackers, Condiments, Gelatin
1 1  1/2 1  1/2 1  1/2 1  1/2
Mug Hot & Cold Beverages 3 3 2 2 2
Fruit Dish 4 1/4 – 5″ “Monkey” Dish for Vegetables,
Fruits, Puddings, Desserts, Bake & Serve
2 3 6 2 1/2 3
Grapefruit Bowl 6 1/8 – 6 1/2″ Soup, Cereal, Fruits, Small Salad, Desserts, Pot Pies, Stew, Short Cake 1 1 1  1/4 1 1  1/4
Bowl 4 1/4 – 6 3/4″ Fruits, Vegetables, Cereal, Casseroles, Salad, Desserts, Bake & Serve 1 1 1/2 1 1
Rim Deep Soup
Bowl
8 7/8 – 9 1/4″ A La Carte Soup, Salad, Pasta, Chili, Oyster Stew, Bouillabaisse 1/2 1/2 1/2
Pot Tea, Coffee Hot & Cold Beverages 1/3 1/3 1/3
Creamer (Pitcher) 3 1/2 oz. Cream for Beverages, Syrup, Melted Butter 1/2 1/2 1/2