Types of Crockery in F&B Service | Hotel & Restaurant Guide (Sizes, Uses & Names)

Crockery Materials00:00:00

An introduction to the materials used in professional crockery—such as porcelain, bone china, stoneware, earthenware, melamine, alumina porcelain, and terracotta—which determine the quality, durability, and style of service.

Standard Dining Plates00:01:25

Detailed breakdown of essential plate types: the quarter plate (side/B&B), half plate (dessert/fish), and full plate (dinner/joint/meat), including their typical dimensions and secondary names.

Bowls, Cups, and Beverage Service00:02:20

An exploration of specialty items including soup bowls, consommé cups, teacups, coffee cups (demitasse), cereal bowls, and the essentials of tea and coffee service such as saucers, sugar bowls, and creamers.

Specialty Crockery and Platters00:03:36

A guide to functional service ware including sauce boats, pasta plates and bowls, steak plates, appetizer plates, butter dishes, ramekins, and large platters for shared meals.

Final Table Accessories00:06:07

Information on service-specific items such as charger plates for formal dining, gravy boat stands, egg cups, chip and dip platters, salt and pepper shakers, and large oval platters for buffets and banquets.