Snack bowls

Start with the portion. The smallest dish of 7 by 5 centimetres is meant for one person: a spoonful of mayonnaise, a dipping sauce next to the fries or a handful of olives. The square sizes of 9 by 9 and 10 by 10 centimetres are meant for sharing and easily take nuts, cubes of cheese, savoury snacks or a portion of fries.

Then choose on finish. Plain stainless steel is neutral and suits a crisply laid table. Galvanised metal has a duller, greyer look that works well with wood, slate and a rougher interior. For a sharing board, count on about three dishes per four guests, so you can keep salt, acid and sauce apart. For garnishes behind the bar you work with a separate set of garnish trays.

On the table a serving dish works best as part of a bigger whole. Put two or three dishes on a board, fill them to different heights and leave space between them; a full board with no air reads as restless. Place sauces at the edge so guests can reach them with a cocktail stick without reaching across the rest.

Behind the bar you use the same dishes for garnishes you want to grab quickly: slices of lime, sprigs of mint, candied cherries. The straight wall means you can get in with two fingers without touching the rest. At drinks with cocktails alongside, keep sweet and salty in separate dishes, because each asks for a different moment.

Stainless steel simply goes in the dishwasher and does not discolour from acid or salt. Dry it afterwards, because limescale in the rinse water quickly leaves marks on a flat surface. Do not use steel wool; that makes scratches in which residue collects.

Galvanised metal has a zinc layer that protects against rust but not against prolonged contact with lemon juice or brine. Empty those dishes after service and rinse them straight away. Do not put either type in the oven or under the grill.

If you would rather serve a bite in glass than in metal, have a look at the amuse-bouche glasses; that is where the small bowls and glasses for a spoon dish are. For inspiration on what can go in such a glass, there is the page with amuse-bouche ideas. Coasters keep the table dry under the glasses standing next to them, and in the bar accessories you will find the rest of the serving kit.