TM PE 5

• Basic Types of Tableware:

  a. Dinnerware/ chinaware

  b. Beverage ware/ glassware

  c. Silverware/cutlery
• In preparing service equipment/utensils and supplies food and beverage personnel should do the following tasks before the start of the operation time.

  • Stock supplies necessary for service
  • Clean, wipe, and put tableware and dining room equipment in their proper places
  • Check the cleanliness and condition of all tables, tableware, and dining room equipment
  • Fill water pitchers and ice buckets
  • Refill condiments and sauce bottles and wipe, clean, and dry the necks and tops of the bottles
• Tableware- items used at meals: dishes, plates, glasses, flatware, and other articles used at meals.
• Dinnerware - dishes used for serving or eating a meal, or a set of these dishes.
• Cutlery - eating utensils: knives, forks, and spoons used for eating. (term used in Canada U.K. Australia New Zealand)

  - flatware (U.S. term)
• Hollowware - vessels such as bowls, cups, or bases usually of pottery, glass, or metal that have a significant volume.
• Glassware - glasses used to serve beverages to the guests
• Service plate - a large plate usually 14-16 inches in diameter used as an underliner for dishes served to the guest. Also known as underliner plate or show plate
• Dinner plate - a plate with 10 ½ inches to 12 ½ inches in diameter used to serve main course items. Also known as the main course plate
• Entrée plate - used to serve entrée dish
• Fish plate - 8-9 inches plate used to serve fish courses
• Soup plate - a shallow plate 6-8 inches in diameter used to serve soup.
• Bread and butter plate - 6-inch diameter plate used to serve bread and butter.
• Dessert plate - 7-8 inches diameter plate used to serve dessert.
• Pasta plate – used to serve pasta dishes
• Types of Dinnerware:

  1. Service plate
  2. Dinner plate
  3. Entree plate
  4. Fish plate
  5. Soup plate
  6. Bread and Butter plate
  7. Dessert plate
  8. Pasta plate
• Types of Tableware

  1. Dinnerware
  2. Cutlery
  3. Hollowware
  4. Glassware
• Types of Cutlery

  1. Fork
  2. Knives
  3. Spoons and Ladles
  4. Tongs and Picks
• Dinner fork - used by guests in picking or scraping food from their plates, particularly for the main course
• Fish fork - used by guests for scraping and picking or scooping of the flesh of the fish.
• Salad fork - used by guests for picking slices of salad.
• Dessert/Pastry fork - used by guest for slicing and picking dessert
• Oyster fork - used by guests in picking the flesh of oyster
• Cocktail fork/Hors d'oeuvre fork - used by guests for picking appetizers.
• Escargot fork - used by guests in picking flesh of escargot.
• Tea fork - used for slicing and slicing pastry as an accompaniment for tea.
• Serving fork - used as service utensil for serving food to the guests.
• Types of Fork

  1. Dinner fork
  2. Fish fork
  3. Salad fork
  4. Dessert/Pastry fork
  5. Oyster fork
  6. Cocktail fork/Hors d'oeuvre fork
  7. Escargot fork
  8. Tea fork
  9. Serving fork
• Dinner knife - used by the guest in cutting and scraping food from the plate, particularly for the main course.
• Fish knife - used by guests in cutting and scraping the flesh of the fish
• Salad knife - used by guests to cut large portions of salad such as leaves.
• Steak knife - sharper than the dinner used particularly by guestsin cutting or slicing steaks.
• Dessert knife - used by guests in cutting hard or hard-crusted desserts.
• Butter knife - used by guests in spreading butter on bread
• Tea knife - used by guests for cutting hard or hard-crusted pastry as an accompaniment for tea.
• Fruit knife - used by guests in slicing hard flesh fruits
• Hors d'oeuvre knife - used by guests in slicing large portions of appetizer.
• Caviar knife - used by guests is scrape caviar or fish eggs
• Types of Knives

  1. Dinner knife
  2. Fish knife
  3. Salad knife
  4. Steak knife
  5. Dessert knife
  6. Butter knife
  7. Tea knife
  8. Fruit knife
  9. Hors d'oeuvre knife
  10. Caviar knife
• Dinner spoon - used by guests in scooping sauced food items and rice.