ARE YOU FAMILIAR WITH THIS TYPE OF TABLEWARE?

CAN YOU GUESS THE NAME OF THIS TABLEWARE AND

THEIR FUNCTION? PLEASE WRITE YOUR ANSWER ON
THE GIVEN BLANK SPACE AFTER EACH ITEM.
2. 1 PREPARATION OF SERVICE EQUIPMENT/UTENSILS AND
SUPPLIES

Basic Types of Tableware

Flatwares
ADDITIONAL COMMON BAR SUPPLIES/ ACCESSORIES
DINNERWARES
1. Platter – comes in 16’’, 14’’, 12’’, 10’’, and 9’’in diameter. It comes in
round and oval shapes that is used to hold several portions of food.
2. Place plate/show plate – a 12’’ plate, used as under liner for formal sit-
down dinners and not used to serve neither food nor used for eating.
3. Dinner plate – a 10’’ plate used to serve the entrée dish or the main
course.
4. Fish plate – an 8-9’’ plate.
5.Luncheon or breakfast plate –a 9’’ plate used for multiple purposes,
like informal daily dining, breakfast, or under plate for soup bowls.
6. Soup bowl/Soup plate – a 9’’ plate intended for soup, cereal, salad or
dessert. Usually this goes with an under liner plate
7. Salad plate – a 7-8’’ plate intended for serving salads, desserts or may
be used as under liner for stemmed beverages ware, cereal or soup bowl.
8. Bread and butter plate – a 6’’ plate used for serving breads, moulded
salads, rice or desserts.
9. Cereal bowl – a 6’’ dip dish used for serving cereals, desserts, or rice.
Sometimes for salads with dipping sauce or dressing.
FLATWARES
1. Serving spoon and fork – for serving main dish and vegetables.
2. Butter Spreader –.a small broad spatula-like knife, used to spread butter and
marmalades. It is approximately 5 to 6 inches long with a rounded or slightly wide tip.
3. Soup ladle – for soup from a soup tureen
4. Sauce spoon – a wide, shallow spoon used for sauces and lifting foods out of casseroles.
5. Snail tongs – for holding in the shell so the snail fork can extract them
6. Pastry tongs - for picking up and serving pastries.
7. Dinner spoon – for main course; equal to 3 teaspoons
8. Soup Spoon– it is a large or rounded bowl, used mainly for soup. 10. Dessert spoon and
fork – an elongated oval spoon used for dessert.
9. Dessert spoon and fork – an elongated oval spoon used for dessert.
10. Demitasse spoon– half the size of the regular teaspoon, used together with
demitasse cup for after dinner coffee or hot chocolate, at an average length of 3 to 4
inches.
11. Fish knife –a pointed hook like tip used for fish appetizer like smoked salmon,
pates and deboning fish. It varies in sizes though the usual is 8 ¾ inches long. It
features a wide blade with a dull edge and a tip made with a notched point.
12. Fork – used for fish and sometimes seafood dishes; is approximately 7 ¼ – 7 ¾
inches in length.
13. Salad knife – for salad like chef’s salad and Caesars salad.
14. Steak knife – a serrated cutting edge with a pointed tip used for steaks. It is
approximately 8 ¼ to 9 inches long.
• GLASSWARES
1. White wine glass- for serving white wines in general. It is generally
narrow but not as narrow as champagne flute, with somewhat straight or
tulip shaped sides, allowing the chilled wine to retain its temperature. It
has a smaller mouth to prolong the coolness of chilled wine
2. Whisky sour glass – for whisky sour drinks, rum or brandy sours
3. Brandy snifter – for brandy, cognac, Armagnac, and fine champagne
(Remy martin) to capture its aroma
4. Collins –It is usually used for long drinks, fizzes and fresh fruit juices
like fruit punch, Tom Collins, Singapore sling, and Tequila Sunrise.
•FURNITURES
1.Tables – generally comes in three shapes: round, square and
rectangle. Some shapes are trapezoids, serpentine (arch shape) and
half rounds
2. Chairs – sizes and shapes of chairs will vary but all should be
sturdy, large enough to seat guests comfortably and clean. Chairs
should also be checked for rough edges of legs that can snag on
guest clothing. It includes tiffany, straight backed padded chairs,
stacking chair, folding chair, cantilevered chair, and moulded chair.
3. Other furniture –Include flambé trolley, used by restaurants
with table side preparation. In French Service or captain, prepares
dishes in the cart, it is positioned beside the guests table.
4. Table Service Utensils and Linens Table Cloth- It is used to
cover dining table and it should be large enough to cover the top
as well as portion of the legs of table. Table Napkin- A piece of
cloth used to wipe lips or finger or to protect our cloth. Top
Cloth-This is designed to be laid over the table cloth to protect it
from spillage and provide it a longer life.
Other Items
Salt and Vinegar Shaker Bill Folder Pepper Mill Guest Caddy
Toothpick holder Trays Bill Folder Menu Card Table
Cloth Table Napkin
Pick up and Cleaning of Equipment and Supplies
1. Have a list of items to be picked and to be installed at the service station to make sure nothing is
left out.
2. Bring the requested items in a trolley or bus pan. Follow the guidelines as follows;
A.Chinawares -must be piled by tens to avoid accidental breakage.
B. Glasswares-must be in rack glass
C.Flatwares- must be put in flatware rack or utility box container by type. If plates are to be carried by
hand, do it in way that they are secured in both hands.
3. Check for damages and remove them from service. Damage one should be recorded in the
breakages and losses report.
Cleaning, Wiping and Polishing Tableware
1. Prepare clean and dry wiping clothes. Make sure that ones intended
for wiping utensils/service equipment are separated from those used
in wiping hands and wiping tables.
2. Dry flatwares and chinawares using clean ,dry cloth. Do not dry them
in electric fan as the air that circulates maybe carrying dust and dirt.
3. Wipe /polish Chinawares and glasswares on the following step;
a.) Use a sizable polishing cloth, thoroughly wipe and polish all surfaces
of plates and glasswares.
b) Wipe the rim and make sure that all surfaces are thoroughly dry. Do
not leave finger marks on it.
c) Turn to the back of the plates and wipe dry the back surface.
d) Bring the wiping cloth into inside surfaces of the glass and wipe
thoroughly.
e) Wipe the rim and the base. Hands should not leave finger marks on
the glasswares.
f) Place the cutleries inside the wiping cloth and thoroughly wipe the
handle, the blades of the knife, the mouth of the spoon and the tines of
the fork.
Mise-en-place, the French term means to “everything in place” in
the food and beverage service operation.
It represents the basic preparations before the set up and the
services of food and drinks, including:
Gathering and assembling all needed service equipment and
supplies
Set up service station
Cleaning, polishing chinawares, glasswares, flatwares and
hollowares
Sanitation Measures During Mis-en-place and Set Up
1. Only Clean and sanitized glasses, cutleries, chinawares and other service equipment
shall be set up and to be used for service.
2. Equipment should not be exposed to contamination. Keep them in close drawers or
cabinets.
3. All service equipment must be air dried to protect them from watermarks.
4. All glasswares , chinawares and cutleries should be completely dry before placing in
the service station.
5. When setting cutleries, carry them to the table in a tray or plate underlined with table
cloth to avoid direct hand contact.
6. Never place cutleries directly on tables or counters. Use table cloth to cover the
table.
7. Have bowls underlined with appropriate plate and
never to be set up or serve with finger touching them.
8. Never set up or return to the station any cutlery that
has fallen on the floor.
9. Always wash wares within 30 minutes after use.
10.Handle glasses and dinnerwares properly, not
touching the sensitive surfaces used for eating.
Preparing the service station and stocking the sideboard
To maximize the flow of service, it is advisable to install a service
cabinet or sideboard( wait station) in the restaurant.
The shelves must be covered to prevent dust and dirt to get into
tablewares.
Items placed on the sideboard must be checked daily for cleanliness
and condition.
Each item should be clean, free of spots and smudges ,without chips
or damage. Any chipped ware must be removed from the service station.
Proper Handling of Service Equipment
Management invests substantial amount in supplies and equipment.
Service staffs are expected that these equipment’s are handled
gently and carefully.
Staff should be sanitation and safety conscious.
Table utensil should be handled in the right spot stemmed glass by
the stem, footed glassware by the base, flatware by the handle.
Bowls should never be held by the rim, use appropriate under
liners. The thumb should never show on the plate.
1. Mechanical Impact–This refers to contact of glasses with other equipment and hard
surfaces. When this happens a small abrasion is created which will weaken the
surface and probably increase the chance of breakage and chipping.
2. Thermal Shock -result of sudden change of temperature from cold to hot
temperature or vice versa resulting to cracks or breakage.
3. Improper Handling and Misuse of Equipment – using the equipment for a
purpose it was not intended for such as using a cup to scoop ice, using knives for
opening cans, etc.
4. Inattentiveness or Absent-mindedness –Accidents will often occur when service
personnel are absent-minded or are inattentive in executing services especially when
they are carrying breakable equipment.
5. Environmental Factors – A greasy or wet slippery floor, broken tiles, blind doors
may caused breakage to tablewares.
Tent Cards –Also known as Table Tents, are triangular table displays.
They are folded in way that is readable from both sides of the displays.
Its primary purpose is to show menu or the specialty of the day.
They can also be used to advertise products and services or promote
discounts.
Hostesses us them on dining table as place cards.
They maybe color coordinated for the event and may contain designs or
photos.
Table tents may also be engraved by printer or made on color copier.
They maybe embellished with ribbon, glitter, silk flowers beads or pearls
Lea is a newly hired server in restaurant. She is on probation for one month as waitress
and needs to meet the expectations for her supervisor. She needs to perform the
following task:
1. Stack service or waiters station with supplies for service
2. Clean,wipe and put all tableware and dining room equipment in their proper places.
3. Put a special tent card and displays for promotion.
4. Check the cleanliness and condition of all tables, tableware and dining room equipment.
5. Fill water pitchers and ice buckets.
6. Turn on and ready electrical appliance or equipment like coffee pots, teapots, plate
warmers, etc. in the dining area.
7. Refill condiments and sauce bottles and wipe ,clean dry necks and tops of bottles.
Read the following statement carefully correct. Write T if the statement is True and Write F
if the statement is False. Write your answers in a sheet of paper.
1. Mise-en-place, the French term means to “everything in place” in the food and beverage
service operation.
2. Check for damages and remove them from service. Damage one should be recorded in the
breakages and losses report.
3. Prepare clean and dry wiping clothes. Make sure that ones intended for wiping
utensils/service equipment are separated from those used in wiping hands and wiping tables.
4. Mechanical Impact refers to contact of glasses with other equipment and also hard surfaces.
5.When setting up cutleries, as well as glassware’s, avoid leaving finger marks by using trays
or by securing them inside a cloth napkin.
The end…
Thank you!