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LESSON 4
RESTAURANT OPERATING EQUIPMENTS

CONTENTS
4.0 Aims and Objectives
4.1 Introduction
4.2 Service Equipments
4.3 Glassware
4.3.1 Types of Glassware
4.3.2 Handling of Glassware
4.4 Chinaware
4.4.1 Chinaware Serving Items
4.4.2 Handling of Chinaware
4.5 Tableware
4.5.1 Special Tableware
4.5.2 Stainless Steel
4.5.3 Handling of Tableware
4.6 Tables and Chairs
4.7 Side Station / Dummy Waiter
4.8 Trolleys
4.9 Linen
4.9.1 Table Cloths
4.9.2 Slip Cloths or Naperones
4.9.3 Napkins or Serviettes
4.9.4 Buffet Cloths
4.9.5 Trolley Cloths and Sideboard Cloths
4.9.6 Waiter’s Cloths or Service Cloths
4.10 Equipment Handling
4.10.1 Measures to Avoid Breakages
4.10.2 Do's and Dont's of Equipment Handling
4.10.3 Sanitation Standards in Handling
Service Equipment
4.11 Let us Sum Up
4.12 Lesson End Activity
4.13 Key Words
4.14 Questions for Discussion
4.15 References

4.0 AIMS AND OBJECTIVES

In this lesson we shall discuss about the restaurant operating

equipments. After completion of this lesson you will be able to
understand:

Ø Food and beverage service equipments needed for table

setting such as glassware, chinaware and table ware
Ø Furnitures, fixtures and linen
Ø Safe handling of equipments.
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Food and Beverage 4.1 INTRODUCTION

Service - I
The operating equipments used in hotels / restaurants play
an important role in attracting customers. The restaurant operating
equipments include service equipments, furnitures, fixtures and linen
all of which squarely reflects the standard and style of the restaurant.
The atmosphere of a restaurant is largely affected by the kind of
furniture used.

The furniture should be utilitarian and elegant to look at. Very

often by using different materials, designs and finishes and by
careful arrangement, one can change the atmosphere and
appearance of the food service area to suit different occasions.

4.2 SERVICE EQUIPMENTS

Elegant and attractive serviceware, colourful and clean

dishes, quality plates and glassware add to the decor of a restaurant.
However, several factors have to be considered while selecting the
equipment.

· Standard of the restaurant

· Types of service
· Décor and theme of the restaurant
· Type of clientele
· Durability of equipment
· Ease of maintenance
· Availability when stocks runout for replacement
· Storage
· Flexibility of use
· Price factors
· Standardization

A hotel / restaurant should be well stocked with appropriate

equipment to provide quality service. For multipurpose use and to
cut down costs, most hotels / restaurants standardise equipment in
terms of size and colour.

Food and beverage service equipment may be divided into

glassware, chinaware and tableware which are further subdivided
into flatware, cutlery and hollowware.

4.3 GLASSWARE

Glassware refers to glass and drinkware items besides

tableware, such as dishes, cutlery and flatware, used to set a table
for eating a meal. The term usually refers to the drinking vessels,
unless the dinnerware is also made of glass. The choice of the right
qulity glass is a vital element if the cocktail is to be invitingly
presented and give satisfaction to the consumer. Well designed
glassware combines elegance, strength and stability, and should be
fine and smooth rimmed and of clear glass.
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4.3.1 Types of Glassware Restaurant

Operating
Many standard patterns and sizes of glassware are available Equipments
to serve each drink. Most glass drinking vessels are either tumblers,
flat-bottomed glasses with no handle, foot, or stem; footed glasses,
which have a bowl above a flat base, but no stem; or stemware,
which have a bowl on a stem above a flat base. Neither a tumbler,
footed, nor a stem, yard (beer) is a very tall, conical beer glass, with
a round ball base, usually hung on the wall when empty.

GLASSWARE

Collins Glassware
A Collins glass is a glass tumbler, holding 240 to
350 ml, used to serve a mixed drink, named after
Tom Collins. This glass is somewhat narrower, and
holds less than the similar highball glass.

Highball Glass
A highball glass is a glass tumbler, holding
between 8 and 12 fluid ounces (240 to 350 mL),
used to serve a mixed drink, or highball. This glass
is taller than an Old-Fashioned glass, and shorter
than a Collins glass.
Shot Glass
It is a small glass used for measuring or serving up
to three ounces of liquor. Modern shot glass holds
a thicker base and sides than the whiskey glass.

Pint Glass
A pint glass is a drinking vessel holding an imperial
pint (568 ml) of liquid and is usually used for beer.
Three common shapes of pint glass are found
(conical, jug, and flared top), though others are
available. Pints are considered good for serving
stouts, porters and English ales

Pilsner Glass
A pilsner glass is a glass used to serve many types
of light beers, but is intended for its namesake, the
pilsner. Pilsner glasses are generally smaller than
a pint glass, usually in 250 ml or 330 ml sizes.
They are tall, slender and tapered. Wheat beer
glasses are often mistakenly referred to as pilsner
glasses, but a true pilsner glass has an even taper
without curvature. Pilsner glasses are made to
showcase the color, effervescence, and clarity of
the pilsner, as well as to maintain a nice head.
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Food and Beverage

Service - I
Beer Stein
A beer stein is a traditionally-German beer tankard
or mug, made of pewter, silver, wood, porcelain,
earthenware or glass; usually with a hinged lid and
levered thumblift.

Flute Glass
A flute glass is the preferred serving vessel for
Belgian lambics and fruit beers. The narrow shape
helps maintain carbonation, while providing a
strong aromatic front. Flute glasses display the
lively carbonation, sparkling color, and soft lacing
of this distinct style

Goblet or Chalice
Chalices and goblets are large, stemmed, bowl-
shaped glasses adequate for serving heavy
Belgian ales, German bocks, and other big sipping
beers. The distinction between goblet and chalice
is typically in the glass thickness. Goblets tend to
be more delicate and thin, while the chalice is
heavy and thick walled.

Snifters
Typically used for serving brandy and cognac, a
snifter is ideal for capturing the volatiles of aromatic
beers, such as Belgian ales, India pale ales,
barleywines and wheat wines. The shape helps
trap the volatiles, while allowing swirling to agitate
them and produce an intense aroma.

Wheat Beer Glass

A wheat beer glass is a glass used to serve wheat
beer, known also as Weizenbier or Weibbier. The
German glass generally holds 500 millilitres with
room for foam or "head". It is much taller than a
pint glass. It is very narrow at the bottom and
slightly wider at the top. In other countries such as
Belgium, the glass may hold 250 ml or 330 ml. The
tall glass provides room for the often thick, fluffy
heads produced by the style, which traps aromas
and is visually pleasing.

Tulip Glass
A tulip glass not only helps trap the aroma, but also
aids in maintaining large heads, creating a a visual
and olfactory sensation. The body is bulbous, but
the top flares out to form a lip which helps head
retention. It is recommended for serving Scottish
ales, barleywines, Belgian ales and other aromatic
42 beers.
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Restaurant
Cocktail Glass Operating
A cocktail glass, martini glass, or champagne Equipments
glass, or stem cocktail glass, is a drinking glass
with a cone-shaped bowl (the tip of the cone
forming approximately a 90 degree angle in the
cross section) on a stem above a flat base, used to
serve a cocktail or champagne. As with other
stemware, the stem allows the drinker to hold the
glass without affecting the temperature of the drink.
One variation is the double martini glass which is
taller and wider at the opening than a standard
martini glass

Red Wine Glasses

Glasses for red wine are characterized by their
rounder, wider bowl, which gives the wine a chance
to breathe. Since most reds are meant to be
consumed at room temperature, the wider bowl
also allows the wine to cool more quickly after hand
contact has warmed it. Red wine glasses can have
particular styles of their own, such as:
· Bordeaux glass: Tall with a wide bowl, and is
designed for full bodied red wines like
Cabernet and Merlot as it directs wine to the
back of the mouth.
· Burgundy glass: Larger than the Bordeaux
glass, it has a larger bowl to accumulate
aromas of more delicate red wines such as
Pinot Noir. This style of glass directs wine to
the tip of the tongue.

White Wine Glass

White wine glasses are generally narrower,
although not as narrow as champagne flutes, with
somewhat straight or tulip-shaped sides. The
narrowness of the white wine glass allows the
chilled wine to retain its temperature for two
reasons;
· The reduced surface area of the glass (in
comparison to red wine glasses) means less
air circulating around the glass and warming
the wine.
· The smaller bowl of the glass means less
contact between the hand and the glass, and
so body heat does not transfer as easily or as
fast to the wine.

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Food and Beverage

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Champagne Flutes
Champagne flutes are characterised by a long
stem with a tall, narrow bowl on top. The shape is
designed to keep sparkling wine attractive and
inviting during its consumption. The glass is
designed to be held by the stem to help prevent the
heat from the hand warming up the champagne.
The bowl itself is designed in a manner to help
retain the signature carbonation in the beverage.
This is achieved by reducing the surface area at
the opening of the bowl. Champagne flutes are
often used at formal engagements, such as award
ceremonies and weddings.

Sherry Glass
A sherry glass is a drinkware generally used for
serving aromatic alcoholic beverages, such as
sherry, port, aperitifs and liqueurs, and layered
shooters. An ISO-standard sized sherry glass is
120 ml. The copita, with its aroma-enhancing
narrow taper, is a type of sherry glass.

Coupette Glass
A modified version of the cocktail glass. Used for
serving drinks where the rim of the glass is
required to be coated in either sugar or salt or any
other condiments used to make some of the more
exotic drinks such as margaritas.

Pitcher
This larger container usually has a handle and a lip
or spout for pouring the contents into several
glasses. Available in glass or plastic. Generally
used for serving beer for a beer keg for draft beer.

Old Fashioned Glass

The Old-Fashioned glass, rocks glass, or "lowball",
is a short tumbler used for serving liquor "on the
rocks", meaning over ice, or cocktails having few
ingredients. It is named after the old fashioned
cocktail, traditionally served in such a glass. A
White Russian is traditionally served in the Old
Fahioned Glass.

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Restaurant
Yard Glass Operating
A yard (or yard glass) is a very tall glass used for Equipments
drinking beer; a yard (or yard of ale) also refers to
the (variable) quantity of beer held by such a glass.
The glass is approximately 1 yard long (hence the
name), and holds 2 imperial pints (1.14 litres) of
liquid. The glass is shaped with a bulb at the
bottom, and a widening shaft which constitutes
most of the height. Because the glass is so long
and in any case does not usually have a stable flat
base, it is hung on the wall when not in use.

Coffee-Mug
Almost a smaller version of the beer mug, made of
thick heavy glass and used for coffee

Irish Coffee Cup

A uniquely shaped glass with a handle that is used
to serve any hot beverage such as Spanish coffee
or cocoa.

4.3.2 Handling of Glassware

1. Glassware is highly fragile and most delicate and

expensive: hence atmost care has to be taken while
handling glass equipments.
2. Glasses are normally stored in a glass pantry and should
be placed upside down in single rows on paper-lined
shelves, to prevent dust settling in them.
3. Tumblers should not be stacked inside one another as
this may result in heavy breakages and accidents.
4. The appearance of the drink mainly depends on the glass
and therefore, the glass should be sparkling clean and
attractive in shape and style.
5. When glassware is machine or hand washed, each
individual item must be polished and dried with a glass
cloth made of linen, as water leaves stains on the
glasses.
6. Glasses whether clean or dirty have to be handled by the
base or stem, since the finger prints left on the glass
necessitates polishing.

4.4 CHINAWARE

China is a term used for crockery whether bone china

(expensive and fine), earthenware (opaque and cheaper) or vitrified
(metallised). Most catering crockery used nowadays tends to be 45
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Food and Beverage vitrified earthenware, which is very durable and haven been
Service - I strengthened. Crockery is also usually given rolled edges to make it
more chip resistant.

Chinaware is made of silica, soda ash, and china clay, glazed

to give a fine finish. Chinaware can be found in different colours and
designs which are always coated with glaze. Chinaware is more
resistant to heat than glassware. There are various classification of
catering china. They are:

Porcelain Porcelain is a ceramic material made by heating

selected and refined materials, which often includes
clay of kaolinite clay, to high temperatures. The raw
materials for porcelain, when mixed with water, form a
plastic body that can be worked to a required shape
before firing in a kiln at temperatures between 1200°C
and 1400°C. The toughness, strength, and
translucence of porcelain arise mainly from the
formation o f g l a s s at high temperatures and the
mineral mullite within the fired body.
Bone China Bone china is porcelain made of clay mixed with bone
ash. This is very fine, hard china that is very
expensive. The decorations are to be found under the
glaze only. The price of bone china puts it out of reach
of the majority of everyday caterers, and only a few of
the top class hotels and restaurants would use it. The
range of design, pattern and colour is very wide and
there is something to suit all occasions and situations.
Earthenware Earthenware may sometimes be as thin as bone
china and other porcelains, though it is not translucent
and is more easily chipped. Earthenware is also less
strong, less tough, and more porous than stoneware,
but its low cost and easier working compensate for
these deficiencies. Due to its higher porosity,
earthenware must usually be glazed in order to be
watertight.
Stoneware Stoneware is a hard pottery made from siliceous
paste, fired at high temperature to vitrify (make
glassy) the body. Stoneware is heavier and more
opaque than porcelain. The usual color of fired
stoneware tends to be grayish, though there may be a
wide range of colors, depending on the clay. It has
been produced in China since ancient times and is the
forerunner of Chinese porcelain.

4.4.1 Chinaware Serving Items

There are wide ranges of chinaware serving items and their

sizes vary according to the manufacturer and the design produced.
Recent developments in chinaware include the ovenproof ware
(dishes, casserole and cocotte dishes), which allow food to be
brought straight from the oven to the table.
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Restaurant
Operating
Equipments

Figure 4.1 Chinaware

4.4.2 Handling of Chinaware

Whatever quality of china or crockery is used, the most

important thing to ensure is that it is washed, rinsed and dried
correctly to ensure that no dirt, stains or streaks appear.

1) Chinaware has a high breakage rate a n d , therefore,

needs careful handling.
2) They should be stored on shelves in piles or stakes of
approximately two dozen each. Any higher may result in
their toppling down.
3) They should be stored at a convenient height for placing
on, and removing from the shelves to avoid accidents.
4) Chinaware should be kept covered to prevent dust and
germs settling on it.
5) Chipped and cracked items harbor germs and should,
therefore, not be used and disposed off carefully.

4.5 TABLEWARE

Tableware includes the dishes, glassware, cutlery, and

flatware eating utensils (knives, forks, and spoons) used to set a
table for eating a meal. The nature, variety, and number of objects
varies from culture to culture, and may vary from meal to meal as
well. Tableware may be categorised as follows:

Flatware Flatware denotes all forms of spoon and fork.

Flatware, especially that used by most people when
they eat informally, is usually made of stainless steel.
Cutlery Cutlery refers to knives and other cutting instruments.
Holloware Holloware refers to table service items such as sugar
bowls, creamers, coffee pots, teapots, soup tureens,
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Food and Beverage hot food covers, water pitchers, platters, butter plates
Service - I and other metal items excluding flatware and cutlery.

Figure 4.2 Flatware and Cutlery

4.5.1 Special Tableware

There is almost an unlimited range of flatwar, cutlery and

hollowware in use in the catering industry. Apart from the familiar
knife, fork, spoon, vegetable dishes and lids, entrée dishes and lids,
soup tureens, teapot, hotwater jugs, sugar basins there are a
number of specialist items of equipment available for use with
specific dishes. Some common specialist equipments are listed
below:

Special Tableware

Siver Tea Tong

The silver tea tongs (called also silver sugar
tongs or silver sugar nips) are used for lifting
sugar cubes from the sugar bowls and add
to tea cups. The basic forms in which they
were made are:
· fire tongs, of two arms joined at one end
by a pivot
· scissors tongs, of two arms pivoting at
the centre, in the form of a pair of
scissors (tea tongs or sugar nips)
Ends of tongs may be serrated.

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Restaurant
Asparagus Holder Operating
The asparagus holder is an utensil for a Equipments
diner to hold a single stalk of asparagus. It is
made of a single strip of metal, bent in the
form of U-shaped tongs, with a small square
plate at each end to grip the stalk.
Pastry Slicer
Pastry slicer is used for serving pastries
(portion of gâteau)

Pastry Fork
Pastry fork is a small fork designed for
eating pastries and other desserts while
holding a plate. It is typically designed so
that it can be used with the right hand, while
the left hand holds the plate. It therefore has
the left side widened to be used like a knife
to cut the food when pressed down on the
plate. Left-handed pastry forks have the right
side widened instead. This fork may also be
used to lift fruit pieces from the plate.

Oyster Fork
A fork used for picking up shellfish cocktail
or oysters. This fork is shaped like a regular
fork, but it slightly smaller and the tines are
curved outward.

Lobster Pick
This long, narrow utensil is used to pull
every shred of meat from the hard-to-reach
cavities (such as the legs) of lobsters and
crabs. The tip of a lobster pick can either be
pointed or in the shape of a tiny, two-prong
fork.

Snail Tong and Snail Fork

Small, spring-operated tongs used to hold
hot snail shells while extracting the snail.
Unlike most tongs, these open by squeezing
the handles. When the pressure is released,
the tongs snap securely around the snail
shell.

Snail Dish
It is a round dish with two ears having six
indentations to hold portion of six snails.
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Food and Beverage

Service - I
Skewers
A long, thin, pointed rod that comes in
various sizes. Skewers are made of metal or
wood; the former often has a ring at one
end. They're most often used to hold meat in
place during cooking/ serving, as well as to
skewer meat and vegetables to be grilled for
shish kebab. The best skewers are square
or flat-shaped that hold food securely when
moved. Usually made of stainless steel.

Ice-cream Scoop
It is used to remove ice cream from a carton
or other container while forming the ice
cream into a ball or oval shape. Ice-cream
scoops come in several styles and sizes.
The simplest is a plain metal scoop- o r
spade-shaped utensil. Next comes one
shaped like a half-globe or oval with a
spring-action lever in the handle. When
squeezed, the lever moves an arc-shaped
blade across the scoop's interior and ejects
the ice-cream ball. The nonstick-style scoop
has antifreeze sealed inside.

Nutcracker
It is a tool for cracking hard nutshells,
usually consisting of two hinged metal arms
between which the nut is squeezed.

4.5.2 Stainless Steel

Stainless steel flatware and culery is available in a variety of

grades. Use of stainless steels and super stainless steels is
expanding in a variety of markets. Stainless steels have higher
resistance to oxidation ( rust) and corrosion in many natural and
man made environments; however, it is important to select the
correct type and grade of stainless steel.

Stainless steel is finished by different degrees of polishing:

high polish finish, dull polish finish and a light grey matt, non
reflective finish, etc.

Stainless steel's resistance to corrosion and staining, low

maintenance, relative inexpense and familiar luster make it an ideal
base material for tableware. Stainless steel neither tarnishes nor
stains. It resists scratching far more than other metals and may,
therefore, be said to be more hygienic.

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4.5.3 Handling of Tableware Restaurant

Operating
i) Storage of cutlery and flatware is very important. Each item Equipments
has to be stored in the boxes or drawers lined with baize to
prevent the items being scratched
ii) They should be stored in cupboard or room which can be
locked.
iii) Cutlery and flatware may be stored in cutlery trollies.

4.6 TABLES AND CHAIRS

The size and shape of tables depends entirely on the

availability of space and the kind of service envisaged. Normally
three types of tables are used. They are round, rectangular and
square.

Figure 4.3 Restaurant Tables

The height of the table irrespective of the shape should be 75

cm from the floor level. The diameter of a round table to seat four
people should be approximately 92 cm. The size of a square table to
seat two people should 76 cm sq and 92 cm square to seat four
people. The size of rectangular table to seat four people should be
137 cm x 76 cm. Commercial table tops come in a variety of
materials: wood, metal, stone, tile and melamine. Many restaurant
table tops are available with edged finishes to prevent scuffs and
dents.

In some expensive tables, another table top is placed with

revolving facility, on top of which the food is placed where th guests
can rotate revolving top and serve himself, if he chooses to.

Chairs

Chair are available in various shapes, colours and sizes to

suit all occasions. Because of the wide ranges of style, chairs come
in varied height and width. However the dimension of chairs should
be relative to table dimensions. The average height of the chair
should be 92 cm. The seat should be 46 cm from the floor and 23 cm
from the top of the table. This would enable guests to sit and eat
comfortably, without their legs touching the underside of the table.
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Food and Beverage

Service - I

Figure 4.4 Restaurant Chairs

4.7 SIDE STATION / DUMMY WAITER

The side station is also called the dummy waiter or service

console. This is a very important piece of furniture in a restaurant. It
is used by the service staff for keeping all the service equipment at
one place. It is also used as a landing table for the dishes picked up
from the kitchen enroute to the table and the dirty dishes from the
guest's table to the wash-up area. For the convenience of the service
staff, the side station should be strategically located in a restaurant.
The side station should be kept clean and presentable as it can be
seen by the guests.

Figure 4.5 Side Station

The following service equipment can be stored in a side

station.

Salvers Creamers Wine chiller and stand

Coffee pots Teapots Ice buckets and tongs
Finger bowls Cruet sets Sugar bowl; and tongs
Soup ladles Butter dishes Bottle and wine openers
Cigar cutters Bread baskets Bud vases
Candle holders Wine cradle Toothpick stand
Straw stand Pot holders Drip bowls
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The style and design of the side board varies from Restaurant
establishment to establishment. It depends upon: Operating
Equipments
· The style of service and menu offered.
· The number of waiters working from one sideboard
· The number of tables to be served from one
sideboard
· The amount of equipment it is expected to hold.

Figure 4.6 Old Fashioned Side Station

It is essential that the side board is of minimum size and

portable so that it may be moved, if necessary. If the sideboard is too
large for its purpose, then it takes up space which could be used to
seat more customers. The top should be of heat resistant material
which can be easily washed down. After service, the sideboard is
either completely emptied out or restocked for the next service.

4.8 TROLLEYS

The various trolleys used in the food and beverage service

outlets are:

1) Gueridon or Flambe Trolley

Figure 4.7 Flambe Trolley

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Food and Beverage A gueridon or flambe trolley is a small mobile trolley that can be
Service - I placed alongside the guest's table. It consists of one or two
burners, a gas cylinder and a work and storage space for plates
and cooking equipment. Using this trolley, the food is flambed at
the guest's table. Only skilled and well rained waiters are
allowed to handle this service as there is the risk of spoiling food
by overcooking it, and of the flame causing a fire in the
premises.

2) Room Service Trolley

This trolley is known for its versatility. It is used for the service to
guests in their rooms. The waiter sets up the meal and covers
on the trolley and wheels it into the guest's room. This trolley
may also be used as a dining table in the privacy of the guest's
room. Beneath the trolley top, provision is made for mounting a
hot case to keep the food warm.

Figure 4.8 Room Service Trolley

3) Dessert Trolley

This trolley serves as a visual aid to selling desserts. Guests are

more likely to order a dessert if they can see what is available,
particularly if it is well presented. Some dessert trolleys are
refrigerated. Gateaux, pastries, jellies, tarts, pies, flans and
souffles can be served from a dessert trolley.

Figure 4.9 Dessert Trolley

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This trolley has several shelves and the bottom shelf is reserved Restaurant
for plates, cutlery, linen and other service equipment. A glass or Operating
transparent trolley top makes it easy for guests to select a Equipments
dessert of their choice.

4) Hors d'oeuvre Trolley

A hors d'oeuvre is the first course of a menu usually consisting
of a selection of small items of egg, fish, meat, fruit and
vegetables in pungent dressings. This hors d'oeuvre trolley is
used to carry variety of appetizers. This trolley is probably the
least popular in India, as a majority of guests are not too keen
on hors d'oeuvre as a starter. They prefer soups instead.
However, this trolley can be used to popularise the special
dishes that are introduced in the restaurant from time to time.

5) Carving Trolley
It is used for carving joints of meat at a guest's table. This trolley
is seldom used in India.

4.9 LINEN

Linens are fabric goods, such as tablecloths, napkins and slip

cloths. Linen is a material made from the fibers of the flax plant.
Originally, many, such as bed sheets and tablecloths, were made of
linen. Today, the term "linen" has come to be applied to all related
products even though most are made of cotton, various synthetic
materials, or blends. The main items of linen normally found in a
restaurant are: tablecloths; slipcloths; buffet cloths; trolley and
sideboard cloths; and waiter’s cloths or service cloths.

4.9.1 Table Cloths

Table linens made from cotton or linen are not only more
absorbent but also last longer. The fibers don't pill or pile as easy as
with synthetic table linens and they don't become shiny when
exposed to an iron's heat. Egyptian cotton and Irish linen are
considered the finest materials for table linens because of their long,
durable fibers. White is the most popular color for table linens
because it's considered formal. Table linens in off white or ivory are
also acceptable. A damask (woven) or embroidered pattern is a
perfectly acceptable table cloth.

Types of Tables Size of Tables Size of Table Cloths

Square table 76 cm sq 92 cm sq 137 x 137 cm 183 x 183 cm

Rectangular table 136 x 76 cm 183 x 137 cm

Round table 92 cm diameter 184 cm diameter

Figure 4.10 Tables and Table Cloths

Table cloths should be large enough to cover the top as well
as a portion of the legs of a table without interfering with the guest's
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Food and Beverage comfort while he is seated at the table.The size of the tablecloth
Service - I varies according to the size of the table it is required to cover.

4.9.2 Slip Cloths or Naperones

These are designed to be laid over the tablecloth to protect it

from spillage and give it a longer life. Using a slip cloth reduces the
number of tablecloths used and thus reduces the cost of inventory
and laundry. Slip cloths may measure 1 metre square approximately.

Figure 4.11 Slip Cloth

4.9.3 Napkins or Serviettes

A napkin or serviette is a rectangle cloth or paper used at the

table for wiping the mouth while eating. It is usually small and folded.
Conventionally, t he napkin is folded and placed to the left of the
place setting, outside the outermost fork. In an ambitious restaurant
setting, it may be folded into elaborate shapes and displayed on the
empty plate. A napkin may also be held together in a bundle (with
cutlery) by a napkin ring. Alternatively, paper napkins may be
contained with a napkin holder.

Figure 4.12 Napkin Fold

Napkins may be of the same colour as tablecloths, or in a

colour that blends with the decor of the restaurant. Napkins should
be spotlessly clean and well-pressed. The ideal size for a napkin is
56 between 46 to 50 cm sq.
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4.9.4 Buffet Cloths Restaurant

Operating
For a buffet table, the minimum size of the tablecloth required Equipments
is 2 m x 4 m.

4.9.5 Trolley Cloths and Sideboard Cloths

These are usually made from tablecloths well worn and not
suitable for use on tables, mended by the housekeeping department
and folded to fit a sideboard or trolley.

4.9.6 Waiter’s Cloths or Service Cloths

A service cloth is a very important part of service equipment

as well as being part of the food server’s uniform. It must be kept
clean and ironed at all times and only used as a service cloth for
certain activities such as:

· Carrying hot plates

· Final polishing of plates
· Wiping small spills
· Brushing crumbs onto a service plate
· Wiping the undersides of the plates before placing plates
on the table.

Service cloths are also used by every waiter as protection

against heat and to keep uniforms clean.

4.10 EQUIPMENT HANDLING

Management invests substantial amount in supplies and

equipment. Service staffs are, therefore, expected that these
equipment are handled gently and carefully. Staff should be
sanitation and safety conscious. Equipment should be handled in the
right spot stemmed glass by the stem, tumblers by the base, flatware
by the handle. Bowls should never be held by the rim, use
appropriate underliners. The thumb should never show on the plate.
When setting up cutleries, as well as glasswares, avoid leaving
finger marks by using trays or by securing them inside a cloth
napkin.

To prevent breakage, be conscious of the rules of

equipment handling. Breakages are usually caused by the following
factors:

1. Mechanical Impact -- results from object-to-object

collision. This is induced by stacking of glasswares and
chinawares, picking of glasses in bouquet, overloading of
buspans and trays, putting cutleries inside glasses.
2. Thermal Shock -- result of sudden change of
temperature. This happens when hot water is placed
inside a chilled / cold glass and vice versa, abrupt use of
glasswares after coming of the dishwashing machines, 57
heating chilled bowl in a microwave.
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Food and Beverage 3. Improper Handling and Misuse of Equipment -- using

Service - I the equipment for a purpose it was not intended for such
as using a glass to scoop ice, using knives for opening
cans, etc.
4. Inattentiveness or Absent-mindedness -- accidents
often occur when service personnel are absent-minded or
are inattentive in executing services especially when they
are carrying breakable equipment.
5. Environmental Factors – greasy / wet floor, slippery
floor, broken tiles, blind doors.

4.10.1 Measures to Avoid Breakages

• Use trays when serving and bussing.

• Proper system should be followed in stacking and storing
equipment.
• Use appropriate door for entry and exit. A separate door
for entering and eiting should be installed to prevent
collision.
• Use appropriate glass racks. Make sure that the glasses
are conviniently, but not tightly inserted in each rack.
• Buss out glasses separately from chinaware.
• Avoid overloading trays and buspans.

4.10.2 Do's and Dont's of Equipment Handling

1. Dump ice out of the glass; preheat the glass before

pouring hot water. Don't pour hot drinks in chilled or cold
glasses.
2. Stack dishes according to size and kind. Never stack too
high.
3. Handle stemmed glasses by the stem and tumblers by
the base. Never handle glasses in bouquet.
4. Remove glass / china from buspan one at a time. Don't
unload china, glasses at random.
5. Use ice scooper for scooping ice. Never use the glass for
scooping ice.
6. Never put cutlery into glasses, put them in appropriate
containers.
7. Make sure of an adequate back-up supply of glassware
for rush periods.
8. Always be on the lookout for cracked or chipped
glassware and remove them.
9. Never allow glass-to-glass contact on overhead racks,
keep distant from each other.
10. Never overload the tray / buspan. Load only what it can
58 conveniently accommodate.
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11. Never buss glasses in the sink. Buss them directly onto Restaurant
divider racks. Operating
Equipments
12. Never stack glasses. Use trays and avoid over crowding
them to prevent breakage.

4.10.3 Sanitation Standards in Handling Service Equipment

1. Use clean and sanitized glasses, flatware, chinaware and

other equipment for service.
2. All service equipment must be wiped dry with clean cloths
to avoid watermarks. The cloths used for this purpose
must be segregated from other wiping cloths.
3. Bowls should be underlined with appropriate underliner
and never to be served with the finger touching the rim.
4. When serving straw serve them with their wrappers or in
their respective dispensers.
5. When serving additional utensils or napkin, place them in
a small plate to avoid direct contact with hand.
6. The thumb should be kept away from the plate to avoid
touching the sauce, meat or dish.
7. When setting up flatware and glasses, avoid leaving
finger marks; carry them in trays or with a cloth napkin.
8. Never serve food using cutleries that have fallen on the
floor.
9. To avoid contamination, food must be covered when it is
not served immediately.
Never serve utensils, cups, glasses or plates that are oily,
wet or with fingermarks, spots or lipstick mark.

CHECK YOUR PROGRESS

1. Name some restaurant operating equipments.

2. What the factors that need to be considered while selecting
service equipments?
3. List any five glassware.
4. What ‘China’ refers to in cookery?
5. Give some examples for tableware.
6. What is the standard height of the chair used in the restaurant?
7. What are the service equipments that can be stored in a side
station?
8. List any three trolleys that are used for food and beverage
service.
9. What are linens?
10. What is the size of the table cloth used for a table of size 136 cm
x 76 cm.

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Food and Beverage 4.11 LET US SUM UP

Service - I
The operating equipments used in hotels / restaurants play
an important role in attracting customers. The restaurant operating
equipments include service equipments, furnitures, fixtures and linen
all of which squarely reflect the standard and style of the restaurant.

Service equipments include attractive serviceware, clean

dishes, plates and glassware. Glassware refers to glass and
drinkware items besides tableware, such as dishes, cutlery and
flatware, used to set a table for eating a meal. Many standard
patterns and sizes of glassware are available to serve each drink
which includes Collins glassware, highball glass, shot glass, pint
glass, pilsner glass, beer stein, flute glass, goblet, snifters, wheat
beer glass, tulip glass, cocktail glass, red wine glass, white wine
glass, champagne flute, sherry glass, coupette glass, coffee-mug,
Irish coffee cup, pitcher, old fashioned glass, yard glass, etc.

Chinaware is made of silica, soda ash, and china clay, glazed

to give a fine finish. Chinaware is more resistant to heat than
glassware. There are various classifications of chinaware which
include porcelain, clay mixed with bone ash, earthenware,
stoneware, etc. Tableware includes the dishes, glassware, cutlery,
and flatware eating utensils (knives, forks, and spoons) used to set a
table for eating a meal. Special table ware include asparagus holder,
pastry slicer, pastry fork, oyster fork, lobster pick, snail tong and snail
fork, snail dish, skewers, ice-cream scoop, nutcracker, etc. Stainless
steel flatware and culery are available in a variety of grades.

Many different sizes and shapes of tables are used. They are
generally round, rectangular and square. Chair are available in
various shapes, colours and sizes to suit all occasions. The side
station is also called the dummy waiter or service console. This is a
very important piece of furniture in a restaurant. Various trolleys
used in the food and beverage service outlets are: gueridon or
flambe trolley, r oom service trolley, dessert trolley, hors d'oeuvre
trolley, carving trolley, etc.

Linens are fabric goods, such as tablecloths, napkins and slip

cloths. Linen is a material made from the fibers of the flax plant. The
main items of linen normally found in a restaurant are: tablecloths;
slipcloths; buffet cloths; trolley and sideboard cloths; and waiter’s
cloths or service cloths.

4.12 LESSON END ACTIVITY

1. Familiarise with various types of glasses available in the

restaurants.
2. Practice setting up table for service.

4.13 KEY WORDS

Gâteau A cake or pastry, especially a light one filled with

60 custard, fruit, or nuts.
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Silica A white or colorless crystalline compound, SiO2, Restaurant

occurring abundantly as quartz, sand, flint, agate, Operating
and many other minerals and used to manufacture Equipments
a wide variety of materials, especially glass and
concrete.
Glaze A coating, as of syrup, applied to food.
Flatware Refers to spoons and forks.
Cutlery Knives and cutting equipments.
Asparagus Tender, succulent, crispy stem used as a vegetabe
which arises from underground rhizome o f
asparagus plants.
Gueridon Flambe trolly consists of one or two burners and a
gas cyclinder. Used to flambé the food near the
guest table.
Pitcher Larger ontainer with a handle and lip or spout used
to supply beer in the bar.

4.14 QUESTIONS FOR DISCUSSION

1. What are glassware? Give a brief description about the types of

glasswares used in restaurants.
2. Write in your own words how you will handle glasswares and
Chinawares.
3. Enumerate about the tables and chairs used in the restaurants.
4. Give a brief description about the side station.
5. What are the main items of linen found in a restaurant?

CHECK YOUR PROGRESS - ANSWER

1. Restaurant operating equipments include service equipments,

furnitures, fixtures and linen.

2. The factors that need to be considered while selecting the

service equipment includes: standard of the restaurant, types of
service, décor and theme of the restaurant, type of clientele,
durability of equipment, ease of maintenance, availability when
stocks runout for replacement, storage, flexibility of use, price
factors and standardization.

3. i) Snifters
ii) Cocktail glass
iii) Coffee-mug
iv) Champagne flutes
v) Yard glass

4. ‘China’ is a term used for crockery whether bone China,

earthenware or vitrified.

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Food and Beverage

Service - I 5. Dishes, glassware, cutlery, flatware and eating utencils such as
knives, forks and spoons are some of the examples of
tableware.

6. Standard height - 92 cm. Seat 46 cm from the floor and 23 cm

from the top of the table.

7. Salvers, creamers, wine chiller and stand, coffee pots, teapots,

ice buckets and tongs, finger bowls, cruet sets, sugar bowl and
tongs, soup ladles, butter dishes, bottle and wine openers, cigar
cutters,bread baskets, bud vases, candle holders, wine cradle,
toothpick stand, straw stand, pot holders and drip bowls are
some of the service equipments that can be stored in a side
statation.

8. i) Gueridon trolley
ii) Room service trolley
iii Dessert trolley

9. Linens are fabric goods, such as tablecloths, napkins and slip

cloths used in a restaurant.

10. 183 cm x 137 cm.

4.15 REFERENCES

1. Regina S. Baraban, Joseph F. Durocher (2001), Successful

Restaurant Design, John Wiley and Sons
2. Costas Katsigris, Chris Thomas, Design and Equipment for
Restaurants and Foodservice: A Management View,
3. Dennis R. Lillicrap, John A Cousins (1991), Food and Beverage
Ser vice, Elbs.

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LESSON 5
ANCILLARY DEPARTMENTS

CONTENTS
5.0 Aims and Objectives
5.1 Introduction
5.2 Stillroom
5.2.1 Stillroom Staffs
5.2.2 Provisions Obtainable from Stillroom
5.2.3 Stillroom Equipments
5.3 Silver Room / Plate Room
5.4 Wash-Up Area
5.5 Hotplate Point
5.6 Spare Linen Store
5.7 Let us Sum Up
5.8 Lesson End Activity
5.9 Key Words
5.10 Questions for Discussion
5.11 References

5.0 AIMS AND OBJECTIVES

In this lesson we shall discuss about the food and beverage

service areas. After completion of this lesson you will be able to
understand:

Ø Stillroom, its staffs, provisions receivable and

equipments available
Ø Silver room stock-ups
Ø Wash-up of soiled items
Ø Hotplate point, use of upboards and coordination
between various units and
Ø Spare linen store

5.1 INTRODUCTION

The ancillary department of the restaurant area includes

important units in the make-up of a catering establishement, acting
as the link between kitchen or food preparation units and the
restaurant or food service units. The service areas behind the scener
can also be termed as ‘back-of-house’.

The service areas are stocked with appropriate equipment,

depending on the style of operation. The service areas themselves
are some of the busiest units of a catering establishment, especially
during the service periods. In general, especially in large hotels, five
main service areas can be distinguished: