Food Service

Utensils
and
Equipment
FLATWARES/CUTLERIES
Dinnerware
BEVERAGEWARE
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 Types of Glasswares

a. Footed glassware
b. Stemware/Stemmed glass- Goblet,
cocktail, champagne, sherry, wine
glasses, cordial, brandy inhaler/snifter
etc.
c. Tumblers- old fashioned, highball, juice
glass etc.
d. Mugs- beer mug
Example of Stemmed Glass

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Examples of Tumbler

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Mug

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Footed Glass

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 Wine Glasses
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Large Equipment
Large Equipment
Trays
LINENS
 Linens

1. Tablecloth - whole piece material, which

could be made of cloth or plastic and used to
cover tables for dining.
2. Runners - long narrow strips of cloth used on
bare tables; provides variety
3. Placemats - available in different shapes and
material; standard size is 18” wide and 24”
long
 Linens

4. Silence cloth - any material of the size and

shape that will suit the table or any surface
for dining: permeates the linen to lie
smoothly and decreases the noise when
table appointments are handled.
5. Top cloth - pieces of material placed over the
table setting to avoid constant laundering of
large linens.
 Linens

6. Napkins - comes in varying sizes and

material; part of the cover in a table
setting.Traditionally white linen damask, plain
or colored linen which is 12” to 18”.
SANITATION STANDARDS IN HANDLING
SERVICE EQUIPMENT

• Set up and serve only the clean and

sanitized glasses, cutleries, china wares and
other service equipment.
• Equipment should not be exposed to
contamination.
• Food delivered for room service must be
covered to avoid bacterial contamination.
 Continuation…

• All service equipment must be wiped-dry

with clean wiping cloths to protect them
from watermarks.
• Wiping cloths should be color coded to
avoid contamination.
• Handle glasses by the stem or base,
cutleries by the handle.
• Underline bowls with a plate and never
serve them with the finger touching the rim.

• Avoid touching foods and cutleries with

bare hands. Use a plastic scooper for
serving ice, serving spoon and fork for
dishing out foods.
• Never hold/serve the toothpick, straw or
napkin with bare hands. Protect them form
bacterial contamination by serving them in
wrappers or in their respective dispenser.
• The thumb should be kept away from the
plate to avoid touching the sauce, meat or
dish.
• When serving additional cutlery or napkin,
place them in a small plate to avoid direct
contact with the hand.

• When setting up cutleries and glasses

avoid leaving finger marks on them by
carrying them in trays or by placing them
inside a cloth napkin.
• Never serve food and cutleries that have
fallen on the floor.
• To protect food from contamination, keep
them covered when they are not served
immediately.
• Wash and wipe dry food containers
before using them.
• Avoid placing foods on top of tables or
counters.
• Check service station for cleanliness and
possible pest infestation. Keep station
neat, clean and free of foul odor.

• Never serve cutleries, glasses, cups or

china wares that are oily or with finger
marks, lipstick or spot, remove them from
the service station and bring them to the
dishwashing area for proper washing.
 Breakages are caused by the
following factors:

1. Mechanical Impact
result of object contact
2. Thermal Shock
result in sudden change in temperature
3. Improper handling and Misuse of
Equipment
 Examples of Improper handling and
Misuse of Equipment

• Scooping ice with glass

• Using knife in opening cans
• Mishandling of glassware
• Improper stacking of chine
• Overloading of trays
• Improper bussing
 Continuation…

4. Improper Racking and Stacking

5. Inattentiveness or Absent-Minded-ness
6. Improper bussing
follow the 3’s (stock, scrape, segregate)
7. Environmental factors
 Recommended Measures to Avoid
Breakage

• Use appropriate trays during actual

service and bussing
• Use appropriate door entry and exit to
avoid collision
• Practice appropriate bussing in clearing
the table
• Avoid overloading of trays
 Do’s and Don’ts of Equipment
Handling

• Dump ice out of the glass, pre-heat the

glass before pouring hot water.
• Don’t pour hot drinks in a chilled cold
glasses
• Handle stemmed glass at the base,
tumblers by the base.
• Never use glass for scooping ice
• Never put cutlery into the glass.
• Never use a cracked glass
• Never dump glasses on the sink
• Never stack glasses.
PROPER STORAGE OF EQUIPMENT

• Clean and wipe dry all equipment before

storing them.
• Sorting
• Racking
• Handle dishes by the edge; cups and silver
by the handle, stemmed glasses by the
stem and tumblers by the base.
• Keep the dish storage area clean at all
times, protected from pest infestation.

• Keep dish/rack away from the exit end of

the machine.