materials matter.

If you'd like the flexibility to use your dinnerware in the microwave or dishwasher, be sure to check the information on the packaging before you buy. In general, dinnerware with metal in its pattern or banding should never be placed in a microwave.

• fine china.

  

  Fine china looks fragile, yet it's the most chip-resistant and durable. Bone china, one type of fine china, is exceptionally strong, white and translucent.

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• porcelain.

  

  Porcelain has a hard, non-porous, shell-like surface that's less translucent than fine china. It's highly durable and chip-resistant, can handle being moved from hot to cold (or vice-versa) without breaking, and has insulating properties that help foods retain their temperatures.

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• ceramic.

• earthenware.

  

  Earthenware tends to be heavy and can have a rich, earthy look. It's porous unless glazed to make it water tight, and it's less durable than stoneware. Because it's surprisingly fragile, it's generally not dishwasher-safe.

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• stoneware.

  

  This non-porous, scratch- and chip-resistant dinnerware is incredibly durable, yet it can have the same natural look as earthenware.

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• glass.

  

  Translucent, non-porous
  glass makes great everyday dinnerware thanks to its durability. It's a relatively inexpensive option that won't warp, stain or absorb odors.

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• vitrelle.

  

  Vitrelle is a laminated, tempered glass with layers that are thermally bonded to make it extra strong, and it's often thinner than other dinnerware materials.

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• plastics.

• acrylic.

  

  Acrylic is an inexpensive, glass-like plastic that's resistant to scratches. Acrylic dishes are available in a wide range of affordable colors and styles.

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• melamine.

  

  Melamine is a highly durable hard plastic that's shatter-, break- and scratch-resistant. These dishes offer an affordable way to bring different designs to your table.

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• polypropylene.

  

  It is dishwasher- and microwave-safe, great for everyday use, and can add an affordable burst of color to every table setting.

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piece your table together.

3 rules for a properly prepped table.

• 

  keep solids to the left of the dinner plate and liquids to the right.

  Salad is a solid—so the salad plate goes above and to the left of the dinner plate. Glassware holds liquids, and should be placed above and to the right.

• 

  set flatware served from the outside in.

  Each utensil is used for only one course, with the outermost utensils used first. Forks are placed to the left of the dinner plate, except for seafood and cocktail forks, which are placed to the right of the soup spoon or on the cocktail plate. Knives and spoons should rest to the right of the dinner plate.

• 

  only use the pieces you need.

  Don't make a table more cluttered than it needs to be. For example, if you're not serving champagne, there's no need for flutes on the table.

dinnerware care.

With the proper care, your dinnerware can last for years without breaking or fading.

• dishwashing.

  

  If you want to wash your dinnerware in the dishwasher, read the manufacturer's instructions to make sure it's safe. Fine china may be dishwasher-safe, but it's often recommended that it be hand washed and dried. Some plastics are also dishwasher-safe but they should always be placed on the top rack to prevent melting.

• microwave.

  

  If you want to use your dinnerware in the microwave, read the manufacturer's instructions to make sure it's safe. Never microwave any piece with a metal banding or metallic paint. While certain plastics are microwave-safe, use caution—some may absorb heat, warp or crack.

• storage.

  

  All dinnerware should be stored carefully. Take special care with formal dinnerware—a padded storage case or a piece of felt placed between each piece can help protect from scratches. Everyday dishes can simply be stacked in a cupboard. Make dinnerware part of your home décor, too—display it in a china cabinet or cupboards with glass doors for a fun and functional decoration.

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get ready, get set.

3 rules for a properly prepped table.

• keep solids to the left of the dinner plate and liquids to the right.

  Salad is a solid—so the salad plate goes above and to the left of the dinner plate. Glassware holds liquids, and should be placed above and to the right.

• set flatware served from the outside in.

  Each utensil is used for only one course, with the outermost utensils used first. Forks are placed to the left of the dinner plate, except for seafood and cocktail forks, which are placed to the right of the soup spoon or on the cocktail plate. Knives and spoons should rest to the right of the dinner plate.

• only use the pieces you need.

  Don't make a table more cluttered than it needs to be. For example, if you're not serving champagne, there's no need for flutes on the table.

more table setting tips.

• Allow 24" for each setting so everyone has enough elbow room.
• Keep all tableware at least 1" from the edge of the table.
• Always place knives so their cutting edge faces the dinner plate.
• When serving multiple beverages, place glassware from right to left: white wine, red wine, water.
• Champagne flutes may be placed behind either of the wine glasses.
• Place coffee cups and saucers above and to the right of the spoon.