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7 min
22/05/2026
There is a scene in the famous 2000’s rom-com The Princess Diaries where the protagonist has to navigate different types of spoons at a formal dinner. This scene, where the lead character is left confused by the cutlery types on a table, is definitely rooted in reality. Because people can find a formal, expansive table setting daunting. But, with this handy guide on tableware, you can host like a pro and also avoid being the clueless guest.
Ever wondered how many types of spoons are in your kitchen drawer? Or what types of plates are best suited for appetisers, and why they can’t be used for a main course dinner? Or have you generally looked at the different cutlery types on a table, in a restaurant or a friend’s place, and wondered why you can’t use the same spoon for soups, mains, and dessert? Then it’s time to get those questions answered once and for all. Dig in to know the categories of tableware, what sets apart a serving spoon from a soup spoon, and the basics of a well-laid table.
Tableware includes all items used to set a table, serve food, and dine. Every item serves a specific purpose, eliminates decision fatigue (about how to serve what), and introduces harmony to the table. Of course, other factors like the cutlery material, dishes, etc., play a role too, but this is the first step in setting up a proper table.
Tableware can be broadly categorised into four key types:
Dinnerware: Also called crockery, dinnerware includes different types of plates (dinner, salad, bread) and bowls (soup, dessert). In an Indian setting, a type of these bowls would be used to serve curries or stir-fries (sabzis) that make up the mains.
Flatware: Also called silverware or cutlery. While people sometimes confuse it for all types of tableware, cutlery types only refer to forks (dinner, salad), knives (dinner, steak, butter), and spoons (soup, teaspoon (for dessert)). For Asian cuisine, this will also include dining spoons (for curries) and chopsticks.
Drinkware: Water glasses, wine glasses, champagne flutes, and tumblers make up your drinkware or glassware.
Serveware: This includes larger-set serving bowls, platters, teapots, and serving spoons or tongs; essentially, all material used for serving the dishes and drinks, and not for dining (eating or drinking).
Contrary to popular belief, there is no single material that determines tableware. However, certain materials are considered more elegant or “formal” than others, such as porcelain or ceramic. Additionally, certain materials are indigenous to Indian cooking, while others are preferable for daily or outdoor use (like melamine). Now, let’s look at each tableware category in detail.
It’s important to note that tableware is different from kitchenware. Tableware refers to items used for serving and consuming food at the table, such as plates, bowls, cutlery, and drinkware. Kitchenware, on the other hand, includes tools and equipment used to prepare and cook food, like pans, knives, and utensils. It also includes barware, like shakers, muddlers, etc., used to prepare different types of beverages.
While tableware focuses on presentation and dining, kitchenware is centred around functionality in the cooking process. Both work together to complete the overall food experience, from preparation to serving.
Plates set your dining table. From plain coloured sets to those with intricate designs, the variety is astounding, to say the least. While originally meant to be a single, round piece, today types of plates also include sectioned plates (especially for deliveries, outdoor settings, and toddler meals). Apart from these, other common types include:
Dinner plate: A large, standard plate used for main courses like roti-sabzi, rice dishes, or plated meals.
Side plate: A smaller plate used for bread, salads, or accompaniments served alongside the main dish.
Dessert plate: A medium-sized plate used for serving desserts like cakes, pastries, or mithai.
Charger plate: A decorative, larger plate placed underneath the dinner plate in formal settings; not used for eating directly.
Using, styling and storing:
Primary use: Used for serving and eating main portions of a meal, from everyday roti-sabzi to full-course plated dishes.
How to style: Layer plates with bowls or smaller plates for depth, mix neutral bases with one statement design, and align them with the overall table theme (minimal, festive, or rustic).
How to store: Stack by size in cabinets with separators (cloth/paper) to prevent scratches, and keep frequently used plates within easy reach.
Bowls are the underrated stars of the dining table, with the capacity to hold everything, from small servings of curries to mini pasta portions, salads, sides like raita, and more. In fact, bowls are integral to the Indian thali that is centred around multiple small bowls (katoris) lining a big plate, leaving space for rice of breads in the centre. The three main types include:
Soup bowl: Medium-sized bowls with a deeper shape, designed for soups and broths.
Cereal/Dessert bowl: Smaller bowls are used for individual portions like breakfast cereals, desserts, or light meals.
Katori (Indian bowl): Small bowls used in Indian dining for serving dals, sabzis, raita, and other accompaniments, especially in a thali.
Here’s how to use, style, or store these:
Primary use: Used for serving liquid or semi-solid foods like curries, dals, salads, desserts, and sides like raita.
How to style: Mix bowl sizes within a setting (like a thali-style layout), use contrasting colours against plates, and group similar bowls together for a cohesive look.
How to store: Stack neatly by size, ideally with smaller bowls nested inside larger ones; avoid overstacking delicate materials.
Cutlery types – this is where things get slightly chaotic, because there is a lot to consider. Before we dive into the types of spoons, it’s important to remember that not every table or household will have every type. You can still stock up on basics and adopt the basic rules when setting up the table, or dining out.
Place and use utensils in order from the outermost to the innermost as each course is served. The pieces for the first course are farthest from the plate, with the main course utensils closest to the plate. Forks are placed on the left, while knives and spoons go on the right.
Spoons: A staple kitchen utensil, spoons are used for dining, cooking, serving, and measuring. Measuring spoons include teaspoons or tablespoons – spoons that indicate a specific measurement that comes in handy when cooking or mixing drinks. Serving spoons are usually larger and specifically shaped to serve different types of dishes. Under flatware, though, the types of spoons refer to the ones used in dining, i.e. for consuming soups, desserts, curries, etc. The key types include:
Dinner spoon: A standard, medium-to-large spoon used for everyday meals like rice, dal, and curries.
Soup Spoon: Features a round, deep bowl designed for sipping broths and soups with ease.
Dessert Spoon: A mid-sized spoon, slightly smaller than a dinner spoon, used for puddings, ice cream, and other desserts.
Forks: Forks are used to pick up solid foods, from bite-sized appetisers to main courses. They vary slightly in size and prong design depending on the dish being served. Common types include:
Dinner fork: The standard fork used for main courses, suitable for everything from vegetables to meats.
Salad fork: Slightly smaller than a dinner fork, often used for lighter dishes like salads or starters.
Dessert fork: A smaller fork used for pastries, cakes, and soft desserts.
Knives: Knives are primarily used for cutting food, but their shape and edge determine how they function at the table. Different knives are designed for specific textures and types of dishes. The key types are as follows:
Dinner knife: A standard table knife with a slightly serrated edge, used for cutting everyday foods.
Butter knife: A blunt-edged knife used for spreading butter, jams, or soft spreads.
Steak knife: A sharper knife, often serrated, designed to cut through tougher foods like meat.
Primary use: Used for eating and serving food, with different pieces suited for specific tasks like cutting, scooping, or picking up food.
How to style: Keep it minimal and coordinated—place flatware in order of use (outside to inside), and match finishes (matte, silver, gold) with your table setting.
How to store: Store in divided trays or organisers to prevent scratches and make access easier; keep sets together for convenience.
Drinkware is vessels or containers for consuming liquids, ranging from everyday tumblers and mugs to specialised glassware like wine glasses, flutes, and cocktail glasses that are commonly used for parties. These items are designed for both practical use and to elevate the drinking experience by enhancing aroma or preserving temperature.
Common types include glassware for everyday use (for water, juice, cold milk, etc.), special occasions (whisky glasses, flutes, beer mugs, etc.), mugs and cups for hot beverages (like tea, hot chocolate, etc.), and travel drinkware. The last category is also the latest, and includes sippers and tumblers with lids, often featuring insulation for hot or cold. Travel drinkware is used by people carrying liquids to the workplace or on longer commutes.
Primary use: Used for serving beverages, from water and juices to tea, coffee, and cocktails.
How to style: Choose drinkware based on the beverage and occasion. Keep it uniform for formal settings or mix styles for a more relaxed, eclectic table.
How to store: Store upright in cabinets, grouping similar types together; for delicate glasses, ensure enough spacing to avoid chipping.
A point to note: whisky glasses, flutes, and similar items used to serve alcohol are part of glassware, not barware. Glassware refers to the vessels used to serve drinks, while barware includes the tools used to prepare them.
Serveware, as the name suggests, is the collection of utensils used to serve food. These are functional as well as decorative, since they are often placed on the table so guests may serve themselves, as and when needed. Common items include serving bowls, platters, trays, casseroles, and cake stands. They are usually made from durable and decorative materials (for example, elegant ceramics for dining, and acacia wood for rustic charm). Durability ensures the food stays hot (or cold) for longer durations.
Primary use: Used for presenting and serving food at the table, including platters, serving bowls, and trays.
How to style: Use serveware as focal points—mix textures and materials, and vary heights and sizes to create visual interest
How to store: Stack larger pieces at the bottom, keep heavier items separate, and store occasionally used pieces in accessible but less frequently used spaces.
Apart from setting the table and dining, tableware knowledge also includes pointers on table setting, utensil handling, utensil resting, and napkin settings.
Table setting: Refers to how tableware is arranged on the dining table before a meal. This includes the placement of plates, cutlery, glasses, and napkins based on the type of meal or dining style.
Utensil handling: Covers how cutlery is held and used while eating. It varies across dining styles but generally focuses on using spoons, forks, and knives in a comfortable and appropriate manner.
Utensil resting: Refers to how cutlery is placed on the plate during or after a meal. It helps signal whether you are still eating or have finished, while also keeping the table clean.
Napkin settings: Involves how napkins are folded, placed, and used at the table. It includes both functional use (on the lap) and aesthetic placement as part of the table setup.
Tableware can look confusing at first glance, but it follows basic principles. The trick is not to let variety, cutlery types, or formal names confuse you. Employ simple tips for styling, storage, and use, and watch meal times turn a lot more organised. After all, knowing the types of plates and spoons doesn’t just elevate a formal dinner, but also make it easier to pack, prepare, and consume daily meals, picnics, and more.
Tableware includes items used for serving and eating food, such as plates, bowls, cutlery (spoons, forks, knives), drinkware, and serveware.
