Platters & Trays (Serving & Presentation)

Platters and Trays are the grand vessels of the table. While they may look similar, they serve two distinct roles: Platters are used to present food directly to guests, while Trays are primarily transportation tools used to carry dishes, glassware, or tea service.

In the art of hosting, a well-chosen platter acts as a frame for the main course, whether it is a Thanksgiving turkey, a whole roasted fish, or an artisanal cheese selection.

Platters are oversized plates designed for communal serving.

• Oval Platters: The classic shape for protein. The elongated form is ideal for whole roasts, turkeys, or fish. It allows space for garnishes (like roasted vegetables) around the edges.
• Rectangular Platters: A modern favorite. Their sharp lines are perfect for sushi, kebabs, or sliced meats. They fit efficiently on narrow tables.
• Round Platters: Best for circular items like pizzas, tarts, or large mounds of pasta/risotto.
• Divided Platters: Features built-in sections. Essential for “Crudités” (raw vegetables with dip) or chips and salsa, preventing flavors from mixing.

Trays are designed for transport and often feature high rims or handles.

• The Waiter's Tray: Usually circular and often featuring a non-slip surface. Designed to be carried with one hand.
• Gallery Trays: High-end decorative trays with a raised, often pierced, metal railing (the “gallery”) to prevent glasses or silver carafes from sliding off.
• Butlers Tray: A large, sturdy tray often paired with a folding stand (X-frame), used to create a temporary bar or serving station.

The Charcuterie Board has evolved from a simple platter into a social media phenomenon.

• The Base: Typically a long Acacia or Olive wood board.
• The Rule of Three: Use three types of cheese (Soft, Hard, Blue) and three types of meat (Prosciutto, Salami, Pâté) for a balanced platter.
• Fill the Gaps: Use nuts, dried fruits, and small Ramekins of honey or mustard to ensure no “blank space” is left on the board.

• Size Limitation: Before buying a large platter, measure your dishwasher and cabinets. Many professional-sized platters (over 40cm) will not fit in a standard home dishwasher.
• Hand Washing: For silver-plated or hand-painted platters, hand washing is essential to prevent the finish from dulling.
• Storage: Store large platters vertically in a rack with dividers. Stacking them horizontally under heavy plates can cause the bottom platter to crack over time.

— See Also:

• Acacia Wood: The Best Material for Serving
• Ramekins for Dipping Sauces