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Estimating the value of restaurant and transportation china, which is affected by so many factors (most listed below), is a very time consuming process. The value of each item we see on The Road Show and Treasures in Your Home is discussed and determined before the shows are taped, not spontaneously as it appears on television. Even at that rate, the estimated amount is simply an educated guess which many seem to accept as fact, because viewers tend to believe the appraiser is an "expert."

To determine the value of a piece of restaurant or transportation china, a seller might consider searching for several comparable items on eBay (keeping in mind the bidding is often erratic, so it is best to look at as many items as possible) or comparing similar items in the Restaurant China Volume 1 and Volume 2.

PLEASE NOTE: If you do not own Restaurant China Volume 1 and/or Volume 2 as yet, you might consider that according to the publisher these books will be going OUT OF PRINT shortly.

For content details, click the following links:
Restaurant China Volume 1
Restaurant China Volume 2

Because the asking price of railroad and steamship china varies to such an extreme from source to source, it is virtually impossible to offer correct value ranges. However, in an attempt to be as accurate as possible in Restaurant China Volume 1 and Volume 2 prices gathered from collector shops, railroad and transportation shows, and mail order lists, along with figures offered by experts from various regions of the United States were combined and averaged. These values were checked once again by additional railroad and steamship china specialists before publication.

"The best way of knowing what an item in any field is really worth is to be so in tune with the market as to know what similar items have sold for in the past. If you are at that level, then you are ahead of what any price guide in any field can tell you. If you are not, then a price guide should get you 'in the ballpark' and that is what price guides are all about." ................Source Unknown

Specifics of the primary factors in determining commercial china values are listed in RC Volume 1 on pages 11 & 12 and in RC Volume 2 on pages 13 & 14. In general terms these include the type of piece, subject and type of decoration, body color, quality (of body, decoration and glaze; notice, however, that quality does not seem to affect the value of Wallace and Tepco china), condition (primary defects include cracks, chips, and glaze wear), age, and scarcity (according to supply and demand).

In addition, when the foodservice concern at which the china was used cannot be identified, the value is often considerably less. The following list begins with the lowest and ends with the highest in value:

Not bottom or topmarked with foodservice concern initials, name, or logo (note: this does not include stencil airbrushed scenic or overall floral designs, western theme, or children's theme patterns which are in classes of their own)

Topmarked with unrecognizable initials and/or logo

Backstamped with foodservice concern name or recognizable initials and/or logo, but not topmarked

Topmarked with foodservice concern name, name and logo, or recognizable foodservice concern initials and/or logo, but location (city, state, country) is unknown

Topmarked with foodservice concern name, name and logo, or recognizable foodservice concern initials and/or logo and location (city, state, country) is known

Notes:

Generally topmarked railroad china, steamship china, and older drive-in china (particularly mugs and creamers/pitchers) have the highest value.

Ware from old lunches, sandwich and soda shops, and drug stores, as well as popular and well known restaurants, hotels, sport facilities, amusement parks, and casinos is particularly desirable and often sell for top dollar.

Western transfer prints and unusual stencil airbrushed designs top the list of decoration techniques.

The price of commercial china has risen considerably since the restaurant china volumes were released, as often happens when information covering any collectible is published. An updated values version of Volume 1 was released in June of 2003 (third printing) and an updated values version of Volume 2 was released in late 2002 (second printing).

Above all please keep in mind that retail prices vary a great deal, not only from one region of the country to the other, but also from one dealer to another, even at the same shop or show. Actual selling prices are ultimately determined by the requirements of the seller, along with the desire and willingness of the buyer.

Appraisal Bottom Line

Prices are included in my books at my publisher's (Collector Books) insistence, since most collectors and dealers desire some basis on which to determine value. Estimating values is an extremely difficult task, because it is not an exact science due to the numerous variables involved. Thus, in good conscience, I cannot appraise individual pieces or sets of restaurant ware without doing a great deal of research and simply do not have adequate time available.

Photos on this page courtesy of Patrick Carie