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Charger plate etiquette and use vary. Some professional catering companies remove the decorative charger plate as soon as the guests are seated. In other instances, when the design of charger plates complements the design of dining plates, charger plates are left on the table throughout the course of the meal.
A plate is a broad, mainly flat vessel on which food can be served. [1] A plate can also be used for ceremonial or decorative purposes. Most plates are circular, but they may be any shape, or made of any water-resistant material. Generally plates are raised round the edges, either by a curving up, or a wider lip or raised portion.
Extra plate that covers the front of the shoulder and the armpit, worn over top of a pauldron. Rerebrace or brassart or upper cannon (of vambrace) Plate that covers the section of upper arm from elbow to area covered by shoulder armour. Besagew: Circular plate that covers the armpit, typically worn with spaulders. See also rondel.
A brass escutcheon plate. The upper disc is hinged, allowing it to swivel over the open keyhole, or aside to allow the keyhole to be used. An escutcheon (/ ɪ ˈ s k ʌ tʃ ən / ih-SKUTCH-ən) is a general term for a decorative plate used to conceal a functioning, non-architectural item.
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Unlike previous gorget plates and bevors which sat over the cuirass and also required a separate mail collar to fully protect the neck, the developed gorget was worn under the cuirass and was intended to cover a larger area of the neck, nape, shoulders and upper chest, from which the edges of the backplate and breastplate had receded.