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In service à la russe, charger plates are called service plates and are kept on the table during the initial courses. Service plates thus act as a base for soup bowls and salad plates. After the soup course is finished, both the soup bowl and service plate are removed from the table; a heated plate is put in their place.
A typical blue-plate special board, from the Red Arrow Diner in Manchester, New Hampshire. A blue-plate special is a discount-priced meal that changes daily. The practice was common from the 1920s in American and Canadian restaurants through the 1950s, especially in diners and greasy spoons.
It has been speculated that Clark might have been surprised by the commission, as he was expecting a more traditional full dinner service with a variety of plates and dishes. [7] [1] The dinner service remained in Clark's possession up to his death in 1983. The set was inherited by Clark's second wife Nolwen de Janzé-Rice (1924–1989, m. 1977 ...
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