PasTRY LIFTER Itis used to move. the pastry from the main dish to the dessert plate. 4 J The LAYING FLATWARE different pieces of flatware should be positioned as follows: ‘Spoon go on the right of the cover and the right of any knives, with the front up (concave side up) Knives go on the right, with the cutting edge facing the center of the cover. Forks go on the left, with the tines facing up, with the exception of cocktail ‘or oyster forks, which are place at the extreme right of the cover beyond the teaspoons. Dinner knives and dinner forks are place next to the plate and on the right and left side, respectively, and the rest of the service is then placed on the appropriate sides in order of use. Flatware used first is on the outside. Butter spreaders are placed across the top edge or on the right side of the B&B plate, with the handle either at right angles or parallel to the edge of the table. ‘The cutting edge of the spreader is turned toward the butter plate. Ice tea spoon are placed on the right just before they are needed. Parfait spoon are placed on the right just before they are needed. Dessert knives are placed just before they are needed. Breakfast and luncheon forks and spoons, when no knives are set, are placed to the spoons to the right of the forks in order of use.78 g2x¥s8 S8oe5 Oa = esi SS a} Beebe g — SEDER “SI Oo aa 329 Sg Ot ee I | i ! | | =— 3. Olle —= 5) i UW = t ‘O—=t en a om—sap oe Kith, 2= c= == ae) BNE i } t >a. o—= Ui] Ciovee 22[WATER GOBLET DINNER KNUE, SOUP HOWL SERVICE OR DINNER PLATE DESSERT SPOON It is an oval shaped spoon / that has the length midway between the length of the tablespoon and teaspoon which is primarily used PP when dessert is served.TABLE SPOON It is larger than a teaspoon or a dessert spoon, used in serving food at the table and as standard measuring unit in recipes. TEASPOON It is used to stir hot beverages.