Silverware Language and Etiquette

A stunning gilded sterling serving spoon and serving fork in the 1895 “Sandringham” pattern, by Gilded Age silversmith, George Shiebler.

Silverware vs Flatware:

The Big Differences 

Historically, precious metals have been used to show off one’s wealth and status. After its introduction to Europe, silver flatware became a way to flaunt that wealth and status, and at the same time employ a bit of “one-upmanship” with one’s peers. 

The term "silverware" is often used to mean all utensils used for eating, but the correct word is "flatware.” In the UK, England, Australia and New Zealand, the word "cutlery" is most often used. The words “utensils” and “cutlery” include all kinds of metal; sterling, silver plate, and stainless steel, and even some with mother of pearl, Bakelite, faux ivory, bone, wood or horn handles. Older pieces have steel blades, tines and/or bowls.

Sterling — Silver is a soft metal which needs to be mixed with an alloy to make certain it is sturdy for use. American sterling silver is made of 92.5 percent pure silver and 7.5 percent of a base metal, usually copper. Unlike American sterling silver, British sterling silver has a higher amount of silver. It is composed of at least 95.84% pure silver. Some countries have a standard below American and British sterling. Many European countries have a standard .800 parts silver, with other countries having standards between .900 to .600 silver.

Silver plate - It is made by electroplating a layer of silver to a base metal - usually an alloy of nickel, copper, and zinc. Some silver plate may have higher silver contents than others. Most pre-WWII etiquette books warned against setting a formal table with anything other than sterling silver. Nowadays, as long as it is clean and functional, silver plate is perfectly acceptable at formal and informal dining alike.

Parcel Gilt or Gilded Silverware — Sterling or silver plated flatware and serving utensils with a thin layer of gold plating on the functional ends (bowls or tines) to protect the silver from corrosion from salt, salty foods or acidic foods.

Stainless Steel - An alloy of three metals - chromium, nickel, and steel - stainless steel was developed in the 20th century. Though “stainless” means “without stain; i.e., it will only stain under extreme conditions,” it cannot stand up to all of the chemicals and corrosives it can be exposed to. All flatware should be properly cleaned and put away when one is finished dining to keep it looking nice.

18/10 Stainless — The highest quality stainless steel will be marked 18/10. It has 18% chromium and 10% nickel  added to the basic steel alloy. Stainless steel in good condition can be also be used at formal settings.

General Guidelines — 

• Sterling and silver plate should be thoroughly washed and dried by hand. Only use a gentle dish soap.
• Dishwashers are not sterling or silver plate friendly. The chlorine in automatic dishwasher detergent is highly corrosive and the vibrations subject the soft metal to scratches. 
• Water spots leave marks that can etch the surface on your silverware, whereas stainless steel fares well in automatic dishwashers. 
• The heat of automatic dishwashers can damage gilding and all other soft metals.
• Use your silver often. A patina gives silver a highly desirable, lustrous and more mellow finish. A patina is a fine film resulting from oxidation, meaning when it is exposed to the air.
• Though helpful in preventing tarnish, leaving your silver packed up in your silver chest will not help your silver develop that beautiful glow of a nice patina.

—From a variety of sources and Site Editor, Maura J. Graber

🍽Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia