Welcome, Team Tuxton

We're so Happy You Are Here

Customer Service: info@tuxton.com | 909.595.2510

Sales Managers: Sales Team

Marketing: Stuysonnie Lam - stuys@tuxton.com

Territories: Region Breakdown

Announcements:

  • Please see below for the partner portals we have created - these portals will generate customer-branded product sheets complete with their item numbers. If you have a customer that you feel could benefit from a similar portal, please reach out to stuys@tuxton.com to request. We will need a full download of all Tuxton item numbers in the customer's system to start.

  • We have "RISE AND SHINE" printed flyers and stickers available! To add these to your samples, simply request "Rise and Shine Flyer" or "Rise and Shine Sticker" and note how many of each you would like. A downloadable PDF of the flyer can be found here.

    • Partner Portals:

    Forms:

    Custom Product Sheet

    Generator

    Custom Product Sheet

    Generator Instructions

    Product Sheet/Flyers:

    After Sales

    We are here to support you, please contact info@tuxton.com for any issues that arise.

    Delivery:

    SUPPORT:

    Training Docs

    Training - Why Tuxton

    Download

    StudioTux Bespoke Services

    Download

    2210 Tuxton White Canvas

    Download

    Website Instructions

    Download

    News Feed

    Rise and Shine with Tuxton!

    Read More

    NEW Columbia Collection - in stock now!

    Download the Flyer Here:

    Read More

    Are You Ready for Mother's Day ?

    Read More

    Just Add Coffee

    Warm up with a new mug service this winter

    Read More

    🏃🏃🏃Sandbar New Items are in stock now!

    Download the Flyer Here:

    Read More

    Bowls.. it's what's for dinner!

    Check out some of our favorite blates below!

    Read More
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    BREAKFAST

    BREAKFAST

    Flatware: Dinner Fork, Dinner Knife, Teaspoon

    Dinnerware: Two Bread & Butter Plates, Cup, Saucer

    Drinkware: Water Glass, Juice Glass

    LUNCH

    LUNCH

    Flatware: Salad Fork, Dinner Fork, Dessert or Dinner Knife, Teaspoon

    Dinnerware: Bread & Butter Plate, Luncheon Plate

    Drinkware: Water Glass, Wine Glass

    DINNER

    DINNER

    Flatware: Salad Fork, Dinner Fork, Dinner Knife, Teaspoon, Butter Knife

    Dinnerware: Bread & Butter Plate, Salad Plate, Dinner Plate

    Drinkware: Water Goblet, Wine Glass

    FORMAL DINNER

    FORMAL DINNER

    Flatware: Salad Fork, Dinner Fork, Dinner Knife, Oval Bowl Soup/Dessert Spoon or Dinner Spoon, Teaspoon, Butter Knife

    Dinnerware: Bread & Butter Plate, Two Salad Plates, Service Plate, Cup & Saucer

    Drinkware: Water Goblet, Champagne Flute, Wine Glass

    EUROPEAN

    EUROPEAN

    Flatware: European Size Dinner Fork, U.S. Size Dinner Fork, European Size Dinner Knife, Dessert Knife, Oval Bowl Soup/Dessert Spoon or Dinner Spoon, European Size Teaspoon, Butter Knife, Fish Knife, Fish Fork

    Dinnerware: Bread & Butter Plate, Salad Plate, Service Plate

    Drinkware: Water Goblet, Champagne Flute, Two Wine Glasses

    BANQUET

    BANQUET

    Flatware: Salad Fork, Dinner Fork, Dinner Knife, Teaspoon

    Dinnerware: Bread & Butter Plate, Salad Plate, Dinner Plate, Cup & Saucer

    Drinkware: Water Glass or Water Goblet, Wine Glass

    Tips

    Tips

    • Allow at least 24 inches for each place setting.
    • Keep all tableware approximately one inch from the edge of the table.
    • Place all knives with the cutting edge toward the plate.
    • Arrange flatware in order of use, working from the outside in for each course served. If salad is served after entree, place salad fork next to plate
    • Glass placement: from right to left, white wine, red wine, and water/iced beverage. Champagne may be placed behind red and white.
    • A seafood/cocktail fork is always placed to the right of the soup spoon, unless served with a seafood cocktail. It may be placed on the cocktail plate.

    Suggested Par Levels

    Each china installation should be tailored to the needs of your operation. The type of dining and the menu play a major factor in selecting the right amount of dinnerware for immediate service and backup inventory. Additional considerations should include turnovers per meal, maximum seating, and special menu items.

    Based on our experience, we would recommend the following order quantities appropriate to the type of operation. To figure out the appropriate number of dozens to order, simply multiply the number of seats in your establishment by the quantity factors shown in the table below for each item, and divide by 12.

    Example: 200 seats x 3 = 600 pieces, divide 600/12 = order 50 dozen

    Dinnerware Items
    Fine Dining
    Casual Dining
    Cafeteria
    Institutional
    Bread Plate 2.5 2.5 6 3
    Sandwich Plate 2.5 2.5 3 -
    Dinner Plate 3 3 2.5 2
    Dessert Plate 2 2.5 3 3
    Lunch Platter 1.5 1.5 1 -
    Steak Platter 1.5 1.5 1 -
    Fruit Dish 3 3 6 3
    Grapefruit 1 1.5 1 1.5
    Bouillon 1.5 1.5 2 1.5
    Rim Soup 0.5 1 2 -
    Cup/Mug 3 3 2.5 2
    Saucer 2.5 3 2 2