Plates are the fundamental vessels of dining, serving as the stage for culinary presentation. From the grand decorative charger to the humble bread plate, each type has a specific size, function, and placement on the table.
Understanding the hierarchy of plates is essential for setting a proper table, whether for a casual bistro lunch or a formal state dinner.
| Type | Diameter (Approx.) | Function & Placement |
|---|---|---|
| Charger Plate (Service Plate) | 30–33 cm (12–13“) | A decorative base plate. Never used for food directly. It remains on the table until the main course is served. |
| Dinner Plate | 25–28 cm (10–11”) | The workhorse of the table. Used for the main entrée. |
| Luncheon Plate | 22–24 cm (9“) | Slightly smaller than a dinner plate, used for lighter meals or breakfast buffets. |
| Salad / Dessert Plate | 20–22 cm (8”) | Used for salads (before the main) or desserts (after the main). |
| Bread & Butter Plate (B&B) | 15–17 cm (6“) | The smallest plate, always placed at the top left of the setting (above the forks). |
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