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How might a contemporary table service look, if it were not oriented on stereotypes yet did not infringe on the daily habits of the user?

The classic table service essentially distinguishes itself through its multiple parts, the possibility of extending it through additional pieces, and its ability to take on many specific functions of our dining culture. Each dish or plate has a function that is specific to a given task. The pieces are identifiable according to essential characteristics that inform the user of the way in which they are to be used. The perception and experience of the service thereby corresponds to a stereotype.

My intention was not to work with the receptive experience of the user, so that he/she might recognize a cup as a cup, but rather leave it up to them, which piece they select to perform the function of ‚cup‘. The pieces should be distinct, prompting the user to instinctively select one or more pieces to meet their appropriate needs.