BSHM 101 - FOOD & BEVERAGE SERVICES

• Table napkin


  A small piece of table linen that is used to wipe the mouth and to cover the lap in order to protect clothing
• List of table napkin folds

  • Pyramid
  • Single Candle
  • Double Candle
  • Fan with Stand
  • Goblet Fan
  • Birds of Paradise
  • Bishop's Hat
  • Lobster
  • Lotus
  • Cross
  • Rosebud
  • Diamond
  • Pocket
  • Armadillo
  • French Fold
  • Fleur de liz
  • Banana
  • Envelope
  • Pin wheel
  • Double Star
• The Italians were the first to use the fork in the 16th century
• The Englishmen perfected the manufacture of flatware and their fine "silverware" is the beginning of what we have today
• Spoons

  • Serving spoon
  • Dinner spoon
  • Soup spoon
  • Dessert spoon
  • Teaspoon
  • Demitasse teaspoon
  • Iced teaspoon
• Forks

  • Serving fork
  • Dinner fork
  • Fish Fork
  • Salad fork
  • Dessert Fork
  • Cocktail fork
  • Escargot
• Knives

  • Steak knife
  • Dinner knife
  • Fish knife
  • Salad knife
  • Butter spreader
• Other equipment

  • Soup ladle
  • Gravy ladle
  • Butter server
  • Pie server
  • Sugar tong
• Dinnerware items

  • Place plate
  • Dinner plate
  • Fish Plate
  • Salad plate
  • Appetizer plate
  • Bread and butter plate
  • Soup plate
  • Soup cup
  • Cereal bowl
  • Cup and saucer
  • Demitasse cup and saucer
  • Gravy boat/Gravy Container
  • Soy dish
• Glassware

  All types of glasses used for the purpose of drinking a cold beverage
• Types of glassware

  • Stem glasses
  • Flat bottom glasses (tumblers)
  • Beer mugs
• Special equipment

  • Hors d'oeuvres trolley
  • Dessert trolley
  • Gueridon
  • Flambe' trolley
  • Plate warmers
  • Food warmers
• Personal equipment

  • Waiter's cloth
  • Ballpoint pen (click type)
  • Waiter's friend
  • Clean handkerchief
  • Matchbook / box / lighter
  • Nameplate
• A large enough waiter’s cloth is of utmost importance for the waiter. It has a number of uses such as holding hot plates and dishes, crumbing, in case of spills, serving wine, around water jugs, etc.

  Waiter's cloth
• The need to carry this type of pen is to take down orders where copies are required, for faster writing, and single hand use.

  Ballpoint pen
• This important equipment has multiple uses. It combines a knife for cutting foils of the wine bottle, a corkscrew and a bottle opener.

  Waiter's friend
• This is used for personal use, to wipe sweat for example. As mentioned earlier, the waiter’s cloth is not to be used as a handkerchief.

  Clean handkerchief
• This always comes in handy for lighting up guest’s cigars / cigarettes, etc.

  Matchbook / box / lighter
• Nameplates with the company logo are usually in brass, sometimes in plastic. In case of the former, they need to be polished regularly and fixed to the left of the uniform over the chest.

  Nameplate
• Trolley with a dozen or so compartments can offer the traditional items – salads, vegetarian and non-vegetarian, elaborately garnished for a very small buffet lay-up with careful portion control.

  Hors d'oeuvres
• The most popular in restaurants as it provides a good selling point.

  Dessert trolley
• The most theatrical of all the trolley services. Cooking at the table demands skill and showmanship, but once the skill has been accomplished, the flambé-trained waiter can be an asset to a restaurant.

  Flambe' trolley
• Is a small table used by the waiter for service by the guest’s table for easy service. trolley service is still sometimes referred to as gueridon service.

  Gueridon
• Used to keep the plates hot before service and are spring loaded.

  Plate warmers
• These are electrically operated, and racks can be removed and placed on the table to keep the food warm during the course of the meal.

  Food warmers
• These are available in different sizes and shapes. This makes it convenient for the caterer as he can choose a glass of the size appropriate to the drink served. When the stem is short and almost close to the base, it is called footed glassware.

  Stem glasses
• They enhance presentation, though to a limited extent as compared to stem glasses. They are eminently suitable for long drinks.

  Flat bottom glasses
• They are thick glasses with a strong bottom and handle, suitable for drinking beer, of which as much as one pint can be served at one go.

  Beer mugs
• Also known as a service or show plate which functions as a decorative underliner in formal sit-down dinners; ranges from 11-12” in diameter.

  Place plate
• About 10” in diameter which is used for main dishes.

  Dinner plate
• About 8.5- 9” in diameter which is used for fish dishes.

  Fish plate
• Flat and about 7.5” to 8” in diameter usually simply decorated. can be used for fish plate; can also be used as a fruit plate.

  Salad plate
• About 7” in diameter which is used for appetizer. Can be used for dessert.

  Appetizer plate
• Usually a smaller version of the dinner about 5” in diameter.

  Bread and butter plate
• Usually 9” to 10” in diameter by 1” deep plate and is generally presented with an underliner used to serve soup in formal sit-down dinners.

  Soup plate
• Serving soup in a cup is also appropriate. It can be a two handled tea cup with a matching underliner, also called a bouillon cup.

  Soup cup
• A 6” multipurpose deep dish used to serve cereals, desserts, salads or rice. This is usually used with an underliner.

  Cereal bowl
• Come in pairs and are used for hot beverages like coffee, tea, milk, and chocolate.

  Cup and saucer
• Smaller cups and saucers that come in pairs; used for hot chocolate or after dinner coffee. The capacity is half of the ordinary cup.

  Demitasse cup and saucer
• A container used for sauces and gravies.

  Gravy boat / Gravy container