Charger plates or service plates have been around since the 19th century. Commonly used at royal weddings and other luxurious dinner parties to showcase wealth & artisanship, they also had a functional use. To help prevent spillage during multiple course meals and to protect the hand-made linens they lay atop.
In the modern world, we wedding designers still use them for those reasons, in addition to enhancing a design aesthetic and to elevate the refined experience of your first meal as a married couple. By doing so, we also generate a few other items that need to be considered. See below for the most important takeaways!
Number of Guests At Each Table.
It’s no secret that physical space on a guest’s table is limited. When designing with chargers, I advise my couples to plan for a couple seats less than a tables’ maximum seating. For instance, a 5’ (60”) round table typically seats up to 10 guests comfortably. Throw in the use of chargers and I recommend a maximum of 8 guests per table.
Stemware & Centerpieces.
Fine dining typically means tableside wine and cocktail service. In order for that beverage service to flow efficiently, dining tables are set with several stemware options (ie. water glass, white & red wine glasses, champagne flutes) filling the majority of “empty” table space. It’s important that your centerpiece styles and/or size won’t encroach on or engulf a guest’s overall place setting.
Menu Shape & Size.
Stationery is another way to make a fabulous impression when a guest first approaches their table & seat. As a designer (and self proclaimed stationery snob), I love to play with different styles, shapes, colors, and sizes of menus. Knowing that we’ll have a service plate, we’re able to get creative and step away from standard rectangular menus. I encourage you to do the same!
Napkin Placement
When creating a place setting with decorative chargers, there are so many options when it comes to napkin placement and folds! Tied in a knot and placed atop the charger to the side. Waterfall fold and placed under the charger. Pocket fold with a menu tucked in and placed atop the charger. Wrapped around the charger and tucked underneath (horizontally or vertically). Folded into an ornate design such as a rose, bow tie, clover, tree, or other shape. Essentially, the napkin has the ability to serve a much lovelier, yet still functional, purpose than “holding” a guest’s place.
When to Pull Them.
If you’re working with a planner (ahem, I know a great one!), he/she will be able to advise your caterer when chargers or service plates should be pulled. However, if for some reason, you don’t have a planning partner, it’s important to communicate with your catering sales manager or banquet captain when you want those larger than normal, decorative plates to be removed. Proper etiquette states they be pulled with the main course (entree), just before dessert is served. Some modern couples are switching that up and opting instead to remove them with the soup or salad course. Or leaving them as a statement piece for the entire dinner!
Until next time,
Cheers!