China is the main focus of a table setting, and the basis of an overall impression of attractiveness.

In most Bermuda homes, there are at least two sets of china -- one for "best,'' and the other for everyday.

The custom allows for diversified expressions of taste -- the informal set might be brightly coloured, have a busy pattern, or be really trendy, while the formal set is usually more gracious and subdued.

Invariably, everyday china is of earthenware, stone ware or ironware, while the formal set is almost certainly of fine bone china.

As a china consultant, Ms Kolator does not agree with the practice of using bone china only for special occasions.

"The more you use it the better it is,'' she assured. "People think that because bone china it is so pretty, has wonderful decoration, and gold or platinum banding, it is very fragile. In fact, bone china is the most durable china there is. It is fired at the hottest temperature of any dinnerware. As a result, the china clay actually fuses together and becomes non-porous. The translucency comes from a fusing of the clay.'' Stone ware and ironware are manufactured from a coarser clay and fired at a lower temperature. Therefore, they tend to crack or chip more easily, even the thickest varieties.

Ms Stein said using bone china regularly also made people feel good.

"We want people to give themselves a special lift -- to drink their hot chocolate from a nice mug, or eat a snack from a nice plate,'' she said.

For those unable to afford a complete set of fine china, Ms Stein suggested starting off with tea cups and saucers and letting friends and family add to the set on special occasions such as birthdays, anniversaries and Christmas.

When setting today's table, Ms. Stein advocated the mix and match philosophy since there was no rule which said every item of china on a table must match.

Accent plates of a different or harmonising pattern were popular for serving appetisers, side salads and desserts.

Similarly, serving pieces could be used in a variety of alternate ways.

A coffee or tea pot made a charming container for a flower arrangement, a vegetable dish could hold rolls or a centrepiece arrangement of fruits, while an open sugar bowl might hold whipped cream, a condiment or after-dinner mints.

In setting a formal table, to create the most pleasing effect several rules applied: First, place settings should be balanced.

"Apply the `rule of three', which is defined as china, crystal, cutlery,'' Ms Kolator advised. "For every two design elements which are very busy, the third element should be on the plain side so that the place setting is not overpowering. Conversely, if two elements are plain, the third should be busy.'' Ms Stein noted that many china manufacturers created inter-related patterns which allowed a harmonious blend of plain and fancy elements.

Asked whether it was mandatory for the dinner plate to be plain, Ms. Kolator responded: "That is a matter of personal preference. Gourmet chefs tend to prefer a plain white plate because they consider the food to be the star of the table, not the tableware.'' In decorating the dining table, Ms Kolator said more and more people are breaking with tradition and putting individual creativity to work.

Instead of the traditional floral centrepiece, for example, they are opting for such alternatives as collectibles, shells and other objets.

"They might use a collection of antique porcelain figurines or crystal pieces, sea shells or brass ornaments. This is a great way to share a particular interest with friends.'' For small tables, Ms Kolator suggested using an edible item, such as a colourful mixed salad, as a functional centrepiece instead of flowers.

With regard to table linen, again creativity and imagination are today's trends. Basically, table linen should be attractive but not conflict with, or overwhelm, the tableware.

For the budget-conscious, instead of purchasing an expensive table cloth, Ms Kolator recommended buying and hemming fabric as a fun alternative.

"Try a full size flat sheet,'' she said. "There are wonderful colours and patterns to choose from, and it is an inexpensive way to create a look.'' She noted that thin quilts, throws, and even cotton scatter rugs were among the non-traditional ways people were covering their dining tables.

"You can create a lot of excitement without spending lots of money by being very dramatic and having lots of fun,'' she said.

Remember too that china, silver, flatware, the accessories you choose, and the way you put them together, make a personal statement.

"I find it very exciting that people consider their dining table a statement in their home because it says a lot about them and their personal taste and style,'' Ms Kolator said. "The dining table is not just a place where we sit down and have a meal. A lot of care is put into the actual design of the table.'' As an easy alternative to sit-down dining, buffets allow a host or hostess to entertain larger numbers of people more efficiently.

The first rule is that there should be free access so that guests can move easily along or around from the starting point to the end, and everything must be placed in logical sequence, starting with the dinner plates.

In this regard, many people are now using 12-inch service plates instead of the traditional 10-inch dinner plates because the larger size better holds the variety of foods served at buffets, and also allows guests to dine more comfortably and elegantly in casual settings.

Food on the buffet table should be placed in the order in which it is to be taken, with relevant condiments beside each item. Dinner plates should be placed at the head of the buffet, and cutlery and napkins at the end. Roll cutlery in the napkin for easier handling.

Tying each bundle with a pretty ribbon adds a decorative touch.

Displaying the menu in a nice frame on the buffet table lets everyone know what they're eating, and is particularly appreciated by those with dietary restrictions.

SPRING CELEBRATION -- Informal settings can be just as inviting as formal ones, as this charming mix-and-match arrangement, designed by A.S. Cooper's display director Mr. Richard Fell, demonstrates. The fruit and flowers theme is conveyed in the hand-painted ceramic china accent plates, the rim of the bone china dinner plates, the lemon-shaped jug and the fresh daffodils. Jazzy place mats and natty napkins contrast beautifully with the pastel tablecloth and china.

STUDY SHAPES -- Visiting consultant Ms Karla Stein says studying the shape of cups, teapots and serving pieces is an important part of the decision-making process when choosing a set of china. A conservative design in bone china, such as this one displayed at Trimingham's, will bring quiet elegance to all-occasion dinner tables, and can be mixed with various accent plates. Ms Stein says fine china should be used regularly and not just for special occasions.

FORMAL FINERY -- Fine bone china, handsome linen, sparkling crystal, and silver cutlery are the principal components of formal dining. In this classic setting designed by Mrs. Marion Crick, floor manager at H. A. & E. Smith Ltd., the cutwork of the neutral tablecloth forms a perfect foil for the china, while the cutlery is nicely understated. Red roses repeat the red of the stemmed crystal wine glasses, and candlelight sets a soft glow overall.

Photos by David Skinner