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2. Tableware - Wikipedia

   en.wikipedia.org/wiki/Tableware

   Items of tableware include a variety of plates, bowls; or cups for individual diners and a range of serving dishes to transport the food from the kitchen or to separate smaller dishes. Plates include charger plates as well as specific dinner plates, lunch plates, dessert plates, salad plates or side plates. Bowls include those used for soup ...

3. Table setting - Wikipedia

   en.wikipedia.org/wiki/Table_setting

   When the meal is served, in addition to the central plate (a service plate or dinner plate at supper; at luncheon, a service plate or luncheon plate) at each place there is a bread roll (generally on a bread plate, sometimes in the napkin), napkin, and flatware (knives and spoons to the right of the central plate, and forks to the left).

4. Cloche (tableware) - Wikipedia

   en.wikipedia.org/wiki/Cloche_(tableware)

   A cloche (from the French for "bell") is a tableware cover, sometimes made out of silver though commercially available as glass, stoneware, marble, or other materials. They often resemble a bell, hence the name. [1]

5. Plate (dishware) - Wikipedia

   en.wikipedia.org/wiki/Plate_(dishware)

   Sizes from dinner plate (bottom of stack) to saucer (top of stack) Modern plates for serving food come in a variety of sizes and types, such as: [3] Dinner plate (also full plate, meat plate, joint plate): large, 9–13 inches (23–33 cm) in diameter; [4] only buffet/serving plates are larger. This is the main (at times only) individual plate.

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7. List of restaurant terminology - Wikipedia

   en.wikipedia.org/wiki/List_of_restaurant_terminology

   A blue-plate special A garde manger chaud froid dish, used as a display piece A table d'hôte menu from the New York City Lotos Club, 1893. 86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. The term is also generally used to mean getting rid of someone or something, including the situation ...