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Reusable setups — drag rental items into a setup, tag it to a setting and style, then export the bundle into an event's cart.
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Reference · 34 Pieces
Tableware Anatomy
Forks · Knives · Spoons · Plates · Glassware
01
Dinner Fork
4 tines, full length. Placed left of plate, closest to dinner plate in formal settings.
02
Salad Fork
4 tines, slightly smaller than dinner fork. Placed outside the dinner fork.
03
Dessert Fork
3 tines, smaller. Placed above the plate or brought out with dessert course.
04
Fish Fork
3 tines with one wider outer tine. Used for fish courses. Paired with fish knife.
05
Oyster Fork
Small, 3 narrow tines, short. The only fork that sits on the right side of the plate.
06
Cake / Pastry Fork
3 tines with one widened outer tine designed to cut. For cake, pie, and pastries.
01
Dinner Knife
Long, slightly tapered. Blade faces the plate. Placed right of plate.
02
Steak Knife
Pointed, serrated blade. Replaces dinner knife for plated meat courses.
03
Fish Knife
Wide, flat, blunt blade — used to lift, not cut. Paired with fish fork.
04
Butter Knife
Short, rounded blade. Placed across the top of the bread plate.
05
Dessert Knife
Smaller dinner-knife shape. Placed above plate or brought with course.
01
Soup Spoon
Round, deep bowl. For cream and broth soups. Placed right of dinner knife, outside.
02
Dessert Spoon
Oval medium bowl. For puddings, mousses, softer desserts.
03
Teaspoon
Small oval bowl. For coffee, tea, stirring. Often placed on saucer.
04
Demitasse Spoon
Tiny — for espresso, cortado, small cups. About half the length of a teaspoon.
05
Iced Tea Spoon
Long thin handle, small bowl. Reaches the bottom of a tall glass.
06
Tablespoon
Large bowl, used for serving from shared dishes. Not part of the place setting.
01
Charger / Service Plate
12–13 inches. Decorative base plate. Defines the place setting visually.
02
Dinner Plate
10–11 inches. The main entrée plate. Centered, often on top of the charger.
03
Lunch Plate
9 inches. Smaller than a dinner plate. Used for less formal or daytime meals.
04
Salad Plate
7–8 inches. For salad course. On top of dinner plate or to the left.
05
Bread & Butter Plate
6 inches. Upper-left of the place setting. Butter knife rests across the top.
06
Dessert Plate
7–8 inches. Brought out with dessert course, replacing dinner plate.
07
Soup Bowl
Wide-rimmed shallow bowl, set on an underplate. Brought out for soup course.
08
Teacup & Saucer
Cup sits on its saucer. Placed upper-right with teaspoon on saucer.
01
Water Goblet
Largest glass on the table. Filled before guests sit. Placed above the dinner knife.
02
Red Wine
Large round bowl, wider than white to aerate. Right of water goblet or behind.
03
White Wine
Smaller, narrower bowl. Keeps wine cooler. Right of the red wine glass.
04
Champagne Flute
Tall, narrow — preserves bubbles. For toasts and sparkling wine.
05
Champagne Coupe
Shallow, wide — the vintage alternative to a flute. Fashionable currently.
06
Martini / Cocktail
V-shaped on a stem. For up cocktails. Cocktail-hour only, not on the table.
07
Highball
Tall, straight tumbler. For tall mixed drinks (G&T, mojito, iced tea).
08
Rocks / Old Fashioned
Short, wide tumbler. For spirits neat or on the rocks.
09
Cordial / Sherry
Very small, stemmed. For after-dinner fortified wines, liqueurs.
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