|
TABLE SETTINGS
The type and class of table settings
requested in flower shows are determined by the physical location, the space
allotted, how the tables will be procured and the theme of the show. It is a
good idea to have table settings preregistered for the show. A table exhibit
should present a unified look even though it is composed of many parts.
The table exhibit will include table coverings, dishes, beverage service,
accessories and the flower design(s.)
The Schedule
The schedule is most important and the indicator of what is acceptable for use
in the flower show. When writing the schedule make it adequate and easy to
follow. Include enough information that the exhibitor will be able to interpret
all aspects accurately.
The schedule should furnish the exhibitor as much of the following information
as needed:
A. Theme or Occasion - breakfast, brunch, tea or reception,
lunch, dinner, buffet, alfresco, tray, etc.
B. The degree of formality. Formal, (formal dinners and lunches
are seldom seen in flower shows), semi-formal, informal,
casual, picnic, etc. If not spelled out in the class description,
then the title will be an indication of what is wanted.
C. If the table is to be functional or exhibitional.
D. If functional, the required number of place settings. This
number is best specified or stated so that the exhibitor may
choose.
E. If exhibitional, the schedule should specify type 1, or type 2 or
leave the decision to the exhibitor.
F. Whether the committee or the exhibitor will supply the table(s)
or table coverings. The amount of table covering drop should be stated.
G. If the tables are supplied, the size and shape (height, width, and depth)
should be stated. Tables need to be in place prior to the exhibitor’s arrival.
If the exhibitor is to supply the table, the suggested size and shape should be
stated.
H. The location of the tables - whether in the center of the room or against the
wall and the color of the wall.
I. If a frame or background is to be used, specify the size and
allow ample space between exhibits. Be very specific about the type, size and
method of staging. State where and how the
exhibit is to be staged.
389
STAGING
When tables are furnished by the staging committee, they should
be in place before the first exhibitor arrives. They should be of uniform size.
Table settings require a large amount of space. If the exhibitor supplies the
table, the committee should allow ample space between tables for ease in
judging. Care should be taken so that there is enough space for normal traffic
flow without endangering any objects on the tables. Many shows rope off the
table section after the judging is completed. While the schedule may not specify
what components an exhibitor may or must use for Exhibition Tables, it may
specify the type of staging required, such as a background, niche or frame of
specified dimensions. The schedule may specify required components on Functional
Tables, but should not specify what kind of plant materials must be used. If
staging props are to be furnished by the show committee, the schedule should
state dimensions and color of them. If the exhibitors are allowed to furnish
their own creative staging, the schedule must inform each exhibitor the
dimensions of the space each will be allowed. The completed table setting must
stay within that space. Schedules should be very carefully worded if the intent
is to allow exhibitors as much freedom as possible. Without the necessary
careful thought, the schedule's wording may impose limitations, which its
writers never intended. The schedule may say, "using a frame", then components
may be inside, hung on, or be outside the frame. If the schedule says "within a
frame", it means exactly that and all components must be within the inside
boundaries of the frame. If the schedules states, "incorporating a frame", then
some components must be outside the boundaries of the frame, so that the frame
becomes a definitely integrated part of the overall design. The schedule should
be stated so that the intent is clear to exhibitors and judges.
Types of Tables
There are two types of tables: FUNCTIONAL AND EXHIBITIONAL
1. A Functional table is arranged for the efficient and actual service of food.
Included are dishes, drinking vessels, linens and/or mats, napkins, floral
design(s) and other components. These exhibits are staged on table tops from
which one could actually dine. The schedule may determine the pieces in a place
setting and/or the number of place settings required, or the schedule may leave
this up to the exhibitor. Convenience and sense of order should prevail.
Accessories may be used unless prohibited by the schedule.
A functional table may be staged as a table picture with service for one, where
all appointments and the decorative units are displayed in a manner for serving
food with a background. In a functional table, the water glass is placed near
the area of where the tip of the knife would be, with the wine glass (if
displayed) at the right of the water glass. If a cup
390
and saucer are displayed they are placed to
the right of the spoon. A minimum of 24" should be allowed between centers of
place settings. Food is not displayed in serving dishes at a show. Flatware
should never be required.
FUNCTIONAL TABLES SHOULD BE JUDGED FROM A SEATED POSITION EXCEPT BUFFET
TABLES.
2. An Exhibitional table (Table Picture) is artistically designed to portray
at least one complete place setting (may be as simple as one plate and one
drinking vessel or as many pieces as are required to balance the design)
depicting the formality of the schedule. This type is not arranged for the
actual service of food (non-functional.) The schedule may not dictate which
pieces may be used within a place setting. This is left up to the exhibitor. In
an exhibitional table, some of the appointments are usually displayed in an
unusual manner, such as having a plate standing upright, or having a napkin
attached to the background. The exhibitor may choose to use any number of
components to achieve the balance desired in the display. The appearance of the
completed picture should not be cluttered. These tables are never groupings of
unrelated objects, but must convey an impression of dining. A frame may be used
with or without a background, with the specific size stated. The total size of
the space for the design may be designated allowing the exhibitor the freedom to
use the size frame or background of choice, thus, placing items above or hanging
from the frame or background. These exhibits may be staged upon individual
tables, wall hung panels, open frames or backgrounds and underlays. Figurines or
accessories may be used to help interpret or add inspiration to the complete
picture. A Madonna, cross, star or other religious accessories should not be
used in table settings.
Exhibitional tables are divided into two types:
Type 1. With floral design(s.)
Type 2. Without a floral design, however, it includes a bit of plant
material as a secondary part of the whole picture.
The Type 1: design has plant material emerging from one or more
containers. This design could stand alone if removed from the picture.
The Type 2: design includes plant material strategically placed to create
balance and interest to the overall picture. A container for the sole purpose of
holding plant material is not permitted, however a container as a decorative
unit with a bit of plant material in it for color, balance or interest (similar
to that of Still Life) is permitted. Figurines may be used if nearly life size
so they dominate the plant material. The plant material plays a secondary role
but must be present.
There may be classes of Exhibitional Table Settings such as the following types
of tables: alfresco, buffet, informal or semi formal breakfast, lunch, dinner,
tea, trays, reception, etc., just as there may be the same types of
391
tables in classes of Functional Table Setting Classes. The class title will
indicate to the exhibitor what the occasion for the setting would be, or the
class description may specifically state the occasion or theme. The exhibitor
will decide the degree of formality and what type of appointments would be
suitable for the given title or occasion. The schedule should give the exhibitor
complete freedom to select the kind and number of components to be used in
creating Exhibitional Table Settings. Remember, in Exhibitional Tables, the
items used are chosen for their contributions of color, form and texture, with
no consideration given to functionalism, but there must be that essential
impression of being for dining, if the exhibit is to be classified as a table
setting.
Types of Table Settings
Alfresco: A table for outdoor dining. Literally
translated, alfresco means "in the cool". May be on a table, on the ground, a
bench, tail-gate, etc. Service may be casual, informal, or semi-formal,
depending on the type of meal and the quality of appointments. Table
appointments may range from fine china and crystal to plastic or paper. The
schedule and occasion will be your guideline.
Buffet: A table,
which provides for the service of food, but (it is where) no one is seated.
Buffet service is to be considered informal, regardless of the type or quality
of appointments because diners serve themselves. The appointments may be of the
finest quality or they may be the most casual, such as paper or plastic. The
schedule will be the indicator of what would be acceptable, since the class
description will tell the occasion for the setting, thus indicating the expected
degree of formality. The tablecloth may be floor-length if desired. When
evaluating a buffet setting, ease and convenience of service, as well as the
beauty of the overall design are important points to consider. The judge should
determine if appointments are placed logically and functionally so that guests
could serve themselves easily and comfortably, without the difficulty of having
to hold too many components. Plates are first and are in stacks with main
serving dishes next. Relishes and condiments are next. Beverages are last.
Napkins are arranged in an orderly fashion and may be placed anywhere convenient
or where more weight is required to gain visual balance. The floral unit may be
placed anywhere on the serving table to achieve visual balance and facilitate
efficient service.
At least four settings or more are usually required for a functional buffet
table setting. The required number should be stated in the show schedule.
392
Reception or Tea: Similar to a buffet
table since the guests serve themselves from it. Small dinner or lunch size
plates or snack sets may be used. May be semi-formal or informal. Arrangement of
components may be symmetrical (semi-formal) or asymmetrical (informal.) In
either case the tablecloth may be floor-length, if desired. The occasion will
determine the formality of the appointments. Ease of service is important. In a
show, there should be service for four or more on a reception table.
On both semi-formal and formal tables, the decorative unit is placed in the
center, or center back of the table. There are even numbers of place settings
and all components are arranged symmetrically. High quality appointments are
used with a tablecloth that is usually white, ivory, ecru or pastel, with
napkins matching the cloth. Fine quality place mats, such as lace, cut-work or
embroidery, and other fine textured materials are also acceptable. Candles and
candlesticks or candelabra should be displayed along with a silver tea service
and/or a crystal or silver punch bowl. Smaller serving plates to hold dainty
sandwiches, small cakes, nuts and/or mints are representative of a tea table.
Informal: A much more casual form of dining. There may be even or uneven
numbers, with asymmetrical placement of the decorative unit and of other
components, if desired. Appointments are of less formal textures and colors.
This may include pottery, earthenware or plastic.
Trays: Components should be well proportioned to a limited space and all
should be in scale with each other. Only essential items should be included to
avoid the overall setting appearing cluttered. Since the tray is to be carried,
all items, including the decorative unit, must be stable. Colors and texture
should be compatible so the overall effect is one of harmony. Trays should be
functional.
Breakfast: Generally, informal with the exception of a wedding breakfast.
A breakfast service MIGHT consist of: plates, cereal bowls, cups & saucers, a
covered toast dish, butter dish, cream and sugar bowl, bread and butter plates,
juice and water glasses. Some or all of these appointments may be used.
Brunch: This is a meal that is a late breakfast, early lunch or a
combination of both. This meal is usually informal with the exception of a
wedding brunch.
Lunch: This meal may vary in formality from semi-formal to very casual.
Generally, small dinner plates or lunch-sized plates are used rather than
normal-sized dinner plates. However, dinner plates may be used.
Dinner: This meal is usually served late in the afternoon or evening. It
is usually the main meal of the day. Exhibitors and judges should be aware that
there is a growing awareness that it is healthier to consume the main meal at
lunch rather than evening, so make allowances for this. Dinner tends to be more
formal than other meals but may be very casual. If the degree of formality is
not stated in the schedule, the exhibitor would be
393
wise to exhibit in a semi-formal manner. The
dishes may include a service plate and/or a dinner plate. A lunch-sized plate
used alone would be inappropriate as a main plate.
Semi-formal versus Informal
Semi-Formal:
a. Even number of place settings, symmetrically placed.
b. Finer quality dishes - porcelain, may be earthenware but not
pottery.
c. Crystal or stemware drinking vessels.
d. Generally, the decorative unit is in the center of the table.
e. Linens are generally white or pastel and of a solid color, but
patterned designs and bright colors may be used.
f. Silver candlesticks or candelabra might be used.
g. Elegant feeling flowers, such as roses, lilies and orchids should
be used in the decorative unit.
Informal:
a. The functional table may consist of an even or uneven number of
place settings.
b. The decorative unit may be placed in any area where
conversation will not be hindered.
c. Generally, pottery or earthenware dishes are used along with
tumblers or low-footed goblets.
d. There would be no use of elaborate silver candlesticks. Less
elegant flowers such as marigolds, sunflowers, chrysanthemums
or zinnias would be featured in the decorative unit.
TABLE COMPONENTS
Accessory: An object(s) added to the decorative unit(s) or overall table
design. Accessories should be related to the floral unit if they are used.
Examples would be candlesticks and decorative items not related to dining.
Accessories or features may be used, unless prohibited by the schedule. A
Madonna or other religious symbols, such as the Star of David or a crucifix,
etc. should not be used on a table during a meal. The United States flag must be
shown proper respect. It is never shown within a design, but is always shown
above or in front of a design.
Appointments: These are the various items necessary for dining, such as
table covering, napkins, dishes, drinking vessels, serving pieces, etc. All
table appointments should be related to each other and to the degree of
formality of the table.
394
Candles:
Are permitted on all tables. The flame should be below or above seated
eye level. They should never be placed so that the eye level flame interrupts
the view of other guests. The wick may or may not be charred.
Coverings: These include the cloth, place mats and/or other items used to
cover the table surface. The bare table may be used if desired. The occasion
and the degree of formality determine the quality, style and texture of the
table covering. It is suggested that the cloth overhang be 8" - 13" for
breakfast, 12" - 18" for lunch or dinner. A Buffet, Tea, Victorian, Reception or
Wedding table may have the covering reaching the floor. Remember the show
schedule is the law of the show. An exhibitor must comply with what it requires.
If a cloth is used, it must be neatly pressed. It may have one fold the
length of the table! If mats are used, an adequate spacing between settings
should be at least 24" from center of one mat to the center of adjacent ones. A
place mat may be placed on top of a cloth. A place mat should be large enough to
hold the entire place setting without crowding. But it is not an absolute
requirement that all appointments be on the mat. If size does not permit
everything to be on the mat without excessive crowding, then any items not on
the mat should be as near to it as possible so there is no question about which
items belong to a particular setting. Mats may be any shape. They may never
overlap or touch each other. For an orderly and attractive appearance, each mat
should be placed approximately 1" from the edge of the table. It is important
that all place mats on a table be placed at the same distance from the table's
edge for the sake of uniformity.
Napkins: Napkins are the one item of table linens that are essential on
all tables in the home. In flower shows a napkin is considered as one of the
components for the actual serving of a functional meal and therefore, needed to
complete a functional table setting. Napkins may be folded in any manner that is
neat and attractive, that fit the occasion and that enhances the overall
setting. Napkin holders/rings may be used. For formal and informal tables they
are usually folded in the traditional oblong fold. Two napkins may be folded
together on both Functional and Exhibitional tables. In Exhibitional Table
settings the use of one or more napkins to enhance or balance the whole picture
is permitted, however, if the exhibitor wishes to use none that is fine also.
Drinking Vessels: This includes tumblers, glasses, mugs, stemware, etc. The
items should be selected for the degree of formality of the table with mugs
being less formal and fine crystal stemware for the greater degree of formality.
Dishes: Include the plates, cups, saucers, and serving pieces. They may
be paper, plastic, pottery, earthenware, or porcelain. Selection depends upon
the degree of formality.
395
Flatware: Is generally not permitted in flower shows unless the schedule
says it may be used. It should never be required in the show schedule. It may be
used as an accessory in an exhibitional table setting.
Place Setting: The items such as plate(s), cup and saucer, goblet or
tumbler, napkin, flatware if used, or any other components used to serve each
individual are a place setting. Unless dictated by the Flower Show Schedule one
place setting could be as little as a plate and a drinking vessel (picnic) to
the most formal including all of the items listed.
Serving Pieces: Containers used to hold and serve food and beverages.
However, food is never in the serving pieces in a flower show.
Service Plate: This plate is sometimes called a cover or lay-plate. It is
sometimes used on a semi-formal table as a base upon which other plates
are placed during early courses of the meal. It is generally larger than the
dinner plate and is often removed after the early courses are taken away.
DESIGN
Design includes the principles, the elements and the attributes which will be
used to evaluate table design.
Principles of design: balance, proportion, scale, rhythm,
dominance and contrast.
Attributes: beauty, harmony, distinction, and expression.
Elements: light, space, line form, color, texture, pattern and
size.
All of the above factors affect points awarded under Overall
design and Design of the Decorative Unit.
SCORECARDS FOR TABLE SETTINGS
FUNCTIONAL TABLE
Judged from a seated position
Overall Design . . . . . . . . . . . . . . . . . . . . . . . . 40
Design of Decorative Unit . . . . . . . . . . . . . . . 30
Functionalism . . . . . . . . . . . . . . . . . . . . . . . . 10
Creativity . . . . . . . . . . . . . . . . . . . . . . . . . . . 05
Mechanics . . . . . . . . . . . . . . . . . . . . . . . . . . . 05
Conformance to Schedule . . . . . . . . . . . . . . . . 05
Condition . . . . . . . . . . . . . . . . . . . . . . . . . . . . 05
Total 100
396
EXHIBITIONAL TABLE TYPE 1
Overall Design . . . . . . . . . . . . . . . . . . . . . . . 40
Design of Decorative Unit . . . . . . . . . . . . . . . 30
Creativity . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Mechanics . . . . . . . . . . . . . . . . . . . . . . . . . . 05
Conformance to Schedule . . . . . . . . . . . . . . . 05
Condition . . . . . . . . . . . . . . . . . . . . . . . . . . . 05
Total 100
EXHIBITIONAL TABLE TYPE 2
Overall Design . . . . . . . . . . . . . . . . . . . . . . . 50
Creativity . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Mechanics . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Conformance to Schedule . . . . . . . . . . . . . . . 10
Condition . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Total 100
The following interpretation has been written to aid in the use of all the
scorecards in this chapter. It will be necessary to select the items that
pertain to the type of table setting being judged.
INTERPRETATION OF SCORECARDS
Overall Design: Are the appointments decorative and is the table in good
scale and proportion? Is the table balanced? Is the overall design harmonious
and pleasing? Is there good rhythm and contrast? Is there sufficient variety in
height? Is each place setting exactly alike and correctly placed? Is there
adequate transition between the various parts of the table, especially in a
buffet, tea or reception?
Design of the Decorative Unit: Are all principles of design applying to a
flower design applied to the decorative unit? Could the decorative unit stand
alone? It is judged alone and is considered one of the appointments. The
decorative unit in a Functional Table Setting should not take up more than 1/3
the length of the table or come closer than 2 inches to an individual place
setting? Candles and accessories are considered in the total length of the
decorative unit.
397
The decorative unit in Exhibition Type 1 should be in good scale and proportion
to the allotted space. In Exhibition Type 2 there is never a completed flower
design.
Functionalism: Are the appointments practical and conveniently placed for
serving food? There should be nothing that would cause annoyance to the guests.
ALWAYS JUDGE FROM A SEATED POSITION.
Creativity: Is it different? Are there unusual materials or materials
used in an uncommon way? Have color harmonies been used in a clever way or
common materials in a new way? Is it an original concept? Does it have a
superior quality and expert workmanship?
Mechanics: All mechanics used to display plant material should be neat
and concealed.
Conformance to Schedule: Every requirement should be met as stated in the
schedule: design, color, plant material, container and interpretation. Is the
story expressed without being offensive to the established rules of table
setting?
Condition: Are all the appointments clean and free of finger marks? Are
all linens clean, crisp and free from wrinkles and unnecessary creases? Is there
only one length-wise crease or no crease down the center of the tablecloth? Are
the napkins folded neatly? Is the plant material well groomed, turgid, of good
quality and neatly handled?
Bibliography
Table Settings for All Occasions, June Wood and Deen Day Smith, The
National Council of State Garden Clubs Inc., St. Louis MO, 1995.
Table Setting and Flower Arrangement, Sylvia Hirsch, Crowell.
|
