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A range of saucers accompany plates and bowls, those designed to go with teacups, coffee cups, demitasses and cream soup bowls. Our products are of different style, meeting requirements of different cuisine, such as Chinese cuisine, western cuisine, and Vietnam cuisine. They are highly recognized as compatible to both classic and contemporary decoration.

When more courses are being served, place settings may become more elaborate and cutlery more specialised. Examples include fruit spoon or fruit knife, cheese knife, and pastry fork. Other types of cutlery, such as boning forks, were used when formal meals included dishes that have since become less common. Carving knives and forks are used to carve roasts at the table. 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, cereal, pasta, fruit or dessert.

Each bowl and dish may have a different shape, colour or pattern. Place settings for service à la russe dining are arranged according to the number of courses in the meal. With the first course, each guest at the table begins by using the tableware placed on the outside of place setting. As each course is finished the guest leaves the used cutlery on the used plate or bowl, which are removed from the table by the server. To begin the next course, the diner uses the next item on the outside of the place setting, and so on. Forks are placed on the left of a dinner plate, knives to the right of the plate, and spoons to the outer right side of the place setting. Table setting practices in Japan and other parts of East Asia have been influenced by Chinese table setting customs.

More specifically, fan usually refers to cooked rice, but can also be other staple grain-based foods. If the meal is a light meal, it will typically include the base and one main dish. The base is often served directly to the guest in a bowl, whereas main dishes are chosen by the guest from shared serving dishes on the table. Table decoration may be ephemeral and consist of items made from confectionery or wax - substances commonly employed in Roman banqueting tables of the 17th century.

There is both white and colored porcelain dinnerware set provided to meet diverse decorative demand. Meanwhile, we also figure out such design as round-shape plate with gold or silver trim, and the color proves to last for a long period. This kind of style showcases a touch of luxury, perfect for high-end venues. Not all of these plates and bowls would be necessary for one meal. A rice bowl, a soup bowl, two or three small dishes with accompanying foods, and two or three condiment dishes for person would be typical. Various serving bowls and platters would also be set on a table for a typical meal, along with a soy sauce cruet, a small pitcher for tempura or other sauce, and a tea setting of tea pot, tea cups and tea cup saucers. The knife is much the oldest type of cutlery; early ones were normally carried by the individual at all times.

At an Este family wedding feast in Ferrara in 1565, 12,000 plates painted with the Este arms were used, though the 'top table' probably eat off precious metal. In a family setting, a meal typically includes a fan dish, which constitutes the meal's base , and several accompanying mains, called cai dish .

The trencher was a large flat piece of either bread or wood. In the Middle Ages this was a common way of serving food, the bread also being eaten; even in elite dining it was not fully replaced in France until the 1650s, although in Italy maiolica was used from the 15th century.

Forks and spoons came later, and are initially only for the wealthy, who typically carried their own personal set. After the Romans, who made great use of spoons, joined by forks later, there were only knives and perhaps wooden spoons for most of the Middle Ages. The table fork was revived in Italy in the 16th century, and was described for his English readers by Thomas Coryat in the 1590s as 'not used in any other country that I saw in my travels'. In England and France, it only became common after the 1660s, even in the court of Louis XIV, and for a while seems to have mostly been used by ladies, and for especially messy food, like fruits in syrup. In Europe the elites dined off metal, usually silver for the rich and pewter for the middling classes, from the ancient Greeks and Romans until the 18th century.

The emphasis in Chinese table settings is on displaying each individual food in a pleasing way, usually in separate bowls or dishes. Formal table settings are based upon the arrangements used in a family setting, although they can become extremely elaborate with many dishes. Serving bowls and dishes are brought to the table, where guests can choose their own portions. Formal Chinese restaurants often use a large turning wheel in the centre of the table to rotate food for easier service.
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