TABLE DESIGNS HANDBOOK FOR FLOWER SHOWS (Revised 2007)

1. GENERAL TABLE INFORMATION a. All table classes must relate to the service of food. b. All components must be in good taste, consistent with an appropriate atmosphere for the service of food. c. Schedule must always be specific as to the size (of table or frame of reference), mode (Functional or Exhibition), and purpose of table (occasion or title). d. In all types of Standard Flower Shows, table designs may consist of one or two classes in a section of designs, or an entire table section or sections. Each table section must consist of a minimum of three (3) classes of table designs (any mode and manner of dining), with each class having a minimum of four (4) exhibits. e. Top Exhibit Awards for table classes vary. i. When one or two table classes consisting of four exhibits in each, of any mode (Functional or Exhibition), are combined in a section including other non-table design classes the following Section Top Exhibitor Awards might be offered to that section: The Tricolor Award, the Award of Distinction, or the Designers’ Choice Award, provided all requirements are met for the award offered. ii. When a section of at least three classes with four exhibits in each consists of Table Designs, the Section Top Exhibitor Award offered is the Table Artistry Award. 1. Eligible classes may be for all Functional, all Exhibition, or a combination of both. 2. See Handbook, Chapter 3. iii. When the schedule includes a section of at least one class of four exhibits of Functional tables (service for four or more) for club competition, rather than individual completion, the Club Competition Award may be offered. 2. MODES OF TABLES a. FUNCTIONAL, for two or more persons. i. Table exhibits planned and set for actual service of food, capable of functioning for dining as displayed. Convenience and a sense of order must prevail. ii. The exhibit must always include a decorative unit (a floral design, with or without candles or other accessories). A container-grown plant alone is not a design. iii. Typically includes dishes, beverage container/s, covering/s and napkin/s. iv. Schedule may specify number or make-up of place settings, or allow designer to choose. v. Coordination of all components must be balanced within allotted space. vi. All Functional Table exhibits are to be judged by a scale of points for such designs.

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b. CAPSULE-FUNCTIONAL, for one person. i. Functional table exhibit, restricted to one place setting. ii. Exhibit must include a decorative unit. iii. This table mode is applicable to limited space. iv. Schedule must provide dimensions of space allowed. c. EXHIBITION. i. An artistic arrangement of table components, within an allotted space, to provide a creative effect without consideration for functional placement. All components chosen must be suitable for use on a dining table. ii. Schedule may not specify table components or their numbers, but exhibit should include components appropriate to manner of dining, class title and/or occasion. iii. Exhibit Tables may be: 1. TYPE I: MUST include a decorative unit/s. 2. TYPE II: MUST NOT include a decorative unit/s, but must include some plant material placed where needed to carry rhythm, repeat color/s and overall degree of formality. Such designs are judged by the same scale of points as for non-table designs. a. Container/s, or items substituting for containers, may be used, but they must not provide the receptacle for a completed design. b. All plants, including container-grown plants, are not designs and therefore may be used. c. For Type I or Type II, if eligible for the Table Artistry or Designer’s Choice Award, schedule may not state how any required staging props are to be used. d. COMBINATION. i. Occasionally both a floral design and separate placements of additional plant material are used on either Functional or Exhibition Type I Tables, e.g., a decorative unit plus flowers/s at each place on a functional table, or a decorative unit plus plant materials entwined around the frame of an Exhibition Table design. ii. Such designs are judged by the same scale of points for Functional Tables. 3. MANNER OF DINING a. INFORMAL. i. A casual setting and/or appointment selection. ii. Any number of place settings is permitted. iii. Decorative unit placed where best suited for over-all design effect. b. SEMI-FORMAL. i. A more formal setting and/or overall sophisticated appointment selection. ii. Even number of place setting for Functional mode. iii. Decorative unit placed in center of table for Functional mode. iv. Colors are typically off-white or pastel, but for festive occasions may be bright and bold. 2

v. The four above considerations for a semi-formal table are consistent with those for a formal table. c. FORMAL. Not included in Standard Flower Show schedules as their flower show staging is impractical. d. ALFRESCO. i. Dining out-of-doors, on table, ground, bench, tail-gate, etc. ii. May be any degree of formality with appropriate appointments for the chosen manner. Schedule class title or description may dictate manner. e. BUFFET. i. Diner walks by a table/s, counter, buffet, etc. where selections of appointments and food are made, then moves to another location for actual dining. ii. Ease of service is important. 1. Components conveniently and logically laced for course being interpreted. 2. Uncrowded appointments. 3. Because it is a standing service of food, placement of the decorative unit is not determined by degree of formality, but rather by where it will not interfere with service. Placement may be symmetrical or asymmetrical. iii. All components should be compatible and indicate the degree of formality. iv. Receptions are a type of buffet. Typically they are more formal requiring finer appointments, symmetrically placed, with beverage service stations at opposite ends of the table. v. Usually service for four or more. vi. Recommended for Functional mode only in the flower show since convenience, logical placement and number are primary considerations when judging buffet tables. f. TRAY, INCLUDING TV TRAYS for one or more persons. i. Decorative unit and all appointments must be placed on the tray. ii. Components must be in appropriate scale for limited size of tray. iii. Overall space must appear to be uncrowded. iv. Ease in self-service is important. v. Tray classes in the flower show may be in Functional mode only since stability and scale are primary considerations when judging Tray Designs. 4. TABLE COMPONENTS. a. Appointments. Items considered appropriate to dinning: dishes, beverage service, serving pieces, table coverings, and napkins. Mode and manner of dining stated in above will influence components selected. b. Place Setting. Items used to serve each individual diner. May include plate/s, cups, saucer, water glass, napkin/s, and flatware. For Functional Table, selection may be either specified in schedule or of designer’s choice. For Exhibition Table, selection is always designer’s choice. c. Dishes. Includes plates, cups, saucers, and serving pieces. i. May be of china, porcelain, stoneware, paper, plastic, metal, wood. ii. Selection depends upon the degree of formality. 3

d. Place Plate. Plate used by each individual diner. i. Place plate usually governs the selection of colors, patterns, and quality of all other components. ii. Pattern and color must be coordinated with other table appointments. e. Service Plate. Also called “charger”. A larger plate used under place plate for decorative use only. Food is never served directly on it. f. Beverage Service. For serving liquid refreshment; should coordinate with other appointment in degree of formality, color, and texture. g. Flatware. i. For the flower show, may be made of plastic, wood, inexpensive metal, etc. ii. Use of expensive flatware in the flower show is strongly discouraged. h. Coverings. i. Include tablecloth, place-mats, and underlays. ii. Quality and texture are determined by occasion and degree of formality. iii. Must be neatly pressed. Tablecloth may have one lengthwise center fold for rectangular tables, none for round. iv. Schedule may specify length of overhang for unity within class. 1. Typically, 15” for semi-formal; runners may be shorter. Committee is encouraged to cover and skirt unsightly tables to floor. All may be skirted for uniformity in neutral color. Schedule should indicate when skirted and color/texture. 2. Tablecloths for more formal buffets, receptions and tea tables are usually floor length. v. Place-mats and runners may be used alone or in combination with each other and/or over a tablecloth. Condition of table will influence exhibit’s choice. 1. They should not overlap on a Functional table; twenty-five (25) inches needed between centers of adjacent place-mats for adequate spacing. 2. All pieces of an individual place setting need not be placed on the mat itself. vi. For Exhibition Tables, tablecloths may be simulated by pieces of fabric staged in a frame, niche, panel background and/or underlay. i. Napkins. i. Napkins are required for all seated Functional Table classes, but are optional for all other table classes. ii. May be of cloth or paper, as determined by degree of formality of table. Cloth napkins are always appropriate, paper ones are suitable only for casual tables. iii. For each diner, one or more napkins may be used together for special effect on either Functional or Exhibition tables. They may match, blend with, or be in contrast to the tablecloth. iv. They are placed where they best suit table design, possibly to the left of or on the place plate or decoratively arranged in a goblet or cup. These are all acceptable on a Functional Table. v. Many interesting ways of folding napkins are possible and are acceptable, provided their unfolding is not awkward. 4

vi. Sizes vary, dinner napkins much larger (15” to 18”) than luncheon (12”) and those used on a tea table (6” to 8”). j. Decorative Unit. i. Floral design/s with or without candles and/or other accessories. ii. Components of decorative unit must be related to total table design in texture, color, quality and style. iii. For Functional Table mode, decorative unit should occupy no more than onethird (1/3) and no less than one-fourth (1/4) overall table space. 1. The placement of decorative unit/s is determined by seating or service plan and degree of formality. 2. Where diners are seated, decorative unit must not be too tall and/or too dense that it interferes with viewing and conversation across the table. Judging may be done from a seated position to determine this, but is not mandatory. iv. For Exhibition Table, Type I, decorative unit should be in pleasing proportion to space allotted and appointments included, resulting in an uncrowded effect. Proportions, balance and scale are important. k. Candles. i. Permitted on all tables regardless of time of day or mode, but not mandatory on any, unless schedule requires them. ii. Wicks need not be charred and candles are never burning during judging or hours of the show for safety reasons. iii. Must be in proper scale and not overcrowd or detract from other components. iv. Must be securely anchored, and placed where, if burning, would be neither hazardous nor annoying to the seated diner. If candles had been allowed to burn, the imagined flame should appear to be above or below eye level. 5. STAGING OF TABLE EXHIBITS. a. FUNCTIONAL TABLE. i. Home Show. On existing dining room table, dinette table, bar, cocktail table, or portion of any table or bar, tray and other appropriate food serving areas. Several homes may be used in competition. All competing exhibits in separated classes between several homes must be point scored by the judging panels. ii. Flower Show. All general flower shows may stage table exhibits on any appropriate table/s, or portion of a table (as for Capsule mode). Schedule must include description and dimensions of staging equipment if provided by show committee and required size if it is to be provided by exhibitor. It is strongly recommended that utility tables used in the General Flower Show for table exhibits have underlays and are skirted for uniformity by the staging committee. Designer is free to use covering over underlay and skirting unless disallowed in the schedule. b. EXHIBITION TABLE. i. Schedule may specify staging, or may permit exhibitor to make selection within allotted space.

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ii. Selection possibilities. 1. Using a background panel with or without an underlay. 2. In a niche. 3. Using a frame/s. 4. Using an open column/s. 5. On a dining or display table. 6. On a portion of a dining or display table. 7. On a wall-hung panel. 8. Any other innovative staging.

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