1. COVER
As per Larousse:
Minimum amount of space required by
a person on the table during a meal.
The set of table implements (plate ,
glass etc) that mark a place at table.
Standard Cover
Bud Vase
Ashtray
Cruet Set
Bread Basket
Butter Dish
Cover
15”
Table
Appointments
24”
Standard flatware & cutlery
for various courses of a meal
Horsd’oeuvre: Variable cover – mostly fish
fork & knife
Potage:
1. Dessert spoon for Consommé.
2. Thick soup: Soup Plate with dinner plate as
under liner & soup spoon.
3. Thin Soups: In consommé cups with tea
saucer as under liner and soup spoon.
1

2. Poisson:Fish knife & fork, fish plate-if
served as fish course and dinner plate-if
served as main course.
Entrée: Variable
Relevée: Dinner knife , dinner fork &
dinner plate.
Sorbet: Served in a sorbet /parfait/wine
glass with an under liner and an
appropriate spoon.
Rôti: Dinner knife, dinner fork & dinner
plate
Legumes: Variable
Entrémet: AP fork & Dessert spoon and
Dessert plate.
Savoureux: Variable
Dessert: Fruit knife to cut & fruit fork/
dessert fork.
2