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2. Table (furniture) - Wikipedia

   en.wikipedia.org/wiki/Table_(furniture)

   A huge range of sizes, from small bedside tables to large dining room tables and huge conference room tables; Presence or absence of drawers, shelves or other areas for storing items; Expansion of the table surface by insertion of leaves or locking hinged drop leaf sections into a horizontal position (this is particularly common for dining tables)

3. Dining room - Wikipedia

   en.wikipedia.org/wiki/Dining_room

   In the Middle Ages, Britons and other European nobility in castles or large manor houses dined in the great hall. This was a large multi-function room capable of seating the bulk of the population of the house. The family would sit at the head table on a raised dais, with the rest of the population arrayed in order of diminishing rank away from ...

4. List of cooking vessels - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_vessels

   Cauldron – a large metal pot for cooking or boiling over an open fire, with a large mouth and frequently with an arc-shaped hanger. Chafing dish and stand, circa 1895, [16] Victoria and Albert Museum, London. Ding – prehistoric and ancient Chinese cauldrons, standing upon legs with a lid and two facing handles.

5. Tableware - Wikipedia

   en.wikipedia.org/wiki/Tableware

   Formal dining table laid for a large private dinner party at Chatsworth House Table laid for six at the Royal Castle, Warsaw, (18th–19th century fashion). Tableware items are the dishware and utensils used for setting a table, serving food, and dining.

6. Charger (table setting) - Wikipedia

   en.wikipedia.org/wiki/Charger_(table_setting)

   In service à la russe, charger plates are called service plates and are kept on the table during the initial courses. Service plates thus act as a base for soup bowls and salad plates. After the soup course is finished, both the soup bowl and service plate are removed from the table; a heated plate is put in their place.

7. Kitchen brigade - Wikipedia

   en.wikipedia.org/wiki/Kitchen_brigade

   The kitchen brigade (Brigade de cuisine, French pronunciation: [bʁiɡad də kɥizin]) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935).