Preparation for the Restaurant Service

Learning Objectives:
After reading this Information Sheet, you should be able to:
1. Discuss the side works of service staff and their station assignment
2. Identify the different areas in the dining room that should be prepared
before and after each operation
3. List the tools and utensils to be prepared for service.

In this section, it will provide the ability of the food and beverage wait staff’s
to supply quality service in the restaurant environment.

Introduction
Preparing the dining room is an important as serving delicious,
attractive, and clean food. An attractive, clean and comfortable dining room
can seduce potential customers to come into the restaurant and the regular
customers to keep on coming back. An enticing room would give success in
operating the food service establishment be it a hotel, a restaurant, an
industrial cafeteria, or a school canteen.
The dining room is the show window of any food service
establishment. Its reputation and popularity depends much on its
ambiance. Ambiance refers to the overall atmosphere that pervades in the
dining room. It is created or brought about by the choice of furniture,
decors, lighting and the arrangement of all these as to create an impression
which reflects the theme of the restaurant be it native, sophisticated,
elegant, classy or casual. Preparing the dining room includes the following:
1. Arranging the tables and chairs and other furniture and furnishings.
2. Choosing the appropriate motif, decors and accessories.
3. Preparing the table appointment.
The dining room must be planned in relation to the other parts of the
food service establishment as to provide easy accessibility, convenience and
comfort to customers and to food service personnel.
The type and quality of facilities in the dining room should consider
the type of menu served, time of service, location, kind of customers and
customer load. It should also consider the available space, amount of
lighting and ventilation including pleasant views from the dining room
windows which can enhance the ambiance and the appeal of the setting and
even the food.
Space must be provided near the dining room including rest rooms,
cloak rooms, wash room, phone booth and enough space for elbow and body
movement along aisles for walking.
Guides in Preparing an Ideal Dining Room

An ideal dining room should be comfortable, relaxing, convenient and

beautiful as to make customers fully satisfied and happy. In creating an
ideal dining room, consider the following:

1. The amount of dining space should dictate the amount of furniture

and furnishings to be arranged.
2. Beautify the dining room through proper selection and arrangement of
furniture, decors, accessories and table appointments. There should
be consistency and harmony as to create order and an impression of
simplicity and elegance.
3. Today’s décor in fastfood, school canteens and restaurants have
become fashionable in terms of colors (red, orange, yellow, etc.) and
styles of furnitures, curtains, blinds and accessories. This create an
ambiance of cheer, life and vibrancy. On the other hand, one can
create an ambiance of quiet dignity, peace and simple elegance
through decors.
4. The prescribed space in a dining room of a restaurant is 15 square
feet per person. A dining area with 100 seats can have a total of 1500
square meters. However, food outlets in many shopping malls have
limited space due to high cost of rentals. To accommodate more
customers, smaller tables and chairs are used with aisles just wide
enough to move from one end to another.
5. Dining table should be 30 square inches for devices (table seating for
two) and 34 to 36 square inches for four seaters. Dining tables should
have a height of 29 to 30 inches.
6. Shape of tables can be round or square. Round tables are used in fine
dining while square tables can easily accommodate customers in pairs
or deuces, fours, eights and more by simply joining the tables for
larger groups. In school and institutional cafeteria, table seating of 6,
8 or 10 with 3, 4 and 5 on one side are widely used on save on space.
Booths are used in many table-service and counter-service
restaurants. They are usually upholstered, cozy, comfortable, colorful
and attractive and provide some amount of privacy. Tables with
folding extensions are used with booths so that when extended it can
accommodate two or three more customers. Cantilevered tables are
fastened to a wall with no legs which make for comfortable seating
and easy cleaning.
7. Tables and chairs are made of different materials – wood, plastic, vinyl
and metal and in different designs. Choose chairs that are sturdy and
heavy to support any weight, simple in design for easy cleaning and
seating space enough to accommodate a customer of any size.
 Tables made of hardwoods should be coated with waterproof and
stain-resistant finish. Those made of plastic laminated sheets bonded
to plywood or board are widely used and are available in different
colors and designs to blend with the dining room layout and design.
Dining room chairs should be 17 to 18 inches in height and depth, 16
to 17 inches wide and chair back is 32 to 33 inches height o support
the body. Chairs should provide erect, comfortable seating for eating,
not sloping or tilted back which are for relaxing. Optimum table
frontage per person is 27 inches, while the distance between the
bottom of table and chair seat should be at lest 7 inches.
8. Number of seats in the dining room depends on customer load, rate of
movement through the line and seat turnover. Customer load refers to
the number of customers seated in the dining room at one time. The
maximum numbers of customers are determined during the busiest
part of the day that is during lunch and dinner. Rate of movement
refers to the speed of service provided by the staff. If preparation and
service of ordered food is fast, more customers can be served and
accommodated.

Activity

Bring a photograph or a picture taken from a magazine of the

dining area of your favorite restaurant or a picture of your
ideal dining room. Present this in class and describe the
furnishings, furniture and decors. Explain why this dining
area is your favorite and what its impact on you when dining.

Before the Guest Arrive

Waiters and waitresses have many responsibilities to attend to prior to
serving any guests in a restaurant. They must first be assigned the tables
which their guests will eat. They must then attend to sidework.
Sidework is a term designating all the duties the waiter or waitress
performs other than those directly related to serving the guests. Sidework
includes the opening duties such as preparing the dining room and studying
the menu, as well as leaving the work area in proper order upon completion
of work.

Station Assignments
A station is a section of the dining room (with seating for about a
dozen or more guests at tables, booths or counter) which is assigned to a
waiter or waitress.
 Ideally, a dining room should be divided into stations that are equal to
one another in the number of people they seat, in the distance from
sidestands and kitchen and in desirability of seats to the guests. Of course,
this is impossible in most dining rooms, because there will always be less
desirable seats near kitchen and washroom entrances and away from scenic
views.
Because stations will not be equally desirable from a seating and
serving standpoint, dining room managers often assign stations to waiters
and waitress on a rotational basis; servers take turns from day to day
serving in the best stations.
In some restaurants, servers with seniority have permanent stations
which may be larger or more desirable than others. This is done because
servers are experienced and can handle more guests, and because certain
customers request a particular server and seat. The new waiter or waitress
may be assigned in a less desirable station ---- which gives him a chance to
gain experience with a smaller number of guests.
For convenience, tables are often numbered and stations are assigned
by giving the numbers of the tables to a waiter or waitress. The server then
may use these numbers on orders and guest checks to identify the party of
guests being served.

General Mis-en-place Procedures

Mis-en-place is a term used to ensure all the behind-the-scene areas

are prepared and ready for service before the restaurant opens. Even the
straightforward routines that do not vary from day to day require attention
detail and consistency. Preparation for service is called mise en place by
both the food and beverage and kitchen staff.

1. Checking reservations – Reservations should be checked to confirm all

the bookings are still required and specific requests noted. Review the
reservations list for the expected numbers of customers during the
service period and configure the tables in the restaurant accordingly.
This means moving tables and chairs to suit reservations for each
service period, according to customer numbers – for example, one
table for 10 people, four tables of six people, 10 tables for two people,
while the dinner reservations on the same day require four tables of
eight people, six tables of six people

Mis-en-place Preparation

1. Pick up and Cleaning of Equipment and Supplies

a) Have a list of items to be picked up and to be installed at the
service station to make sure nothing is left out.
 b) Bring the request items in a trolley or bus pan.
c) Check for damages and remove them from service.
2. Wiping and Polishing Service Wares
a) Prepare clean and dry wiping cloths.
b) Dry cutleries, china wares using clean, dry cloth.
c) Wipe/polish china wares and glass wares.
3. Preparing the Service Station and Stocking the Sideboard
Procedures for Set up and Service Station
a) Thoroughly clean the side board/cabinet with a sanitizer
and make sure it is completely dry and free of any foul
odor.
b) The captain in charge shall prepare a par stock list of
items to be stocked.
c) Before the start of operations, the captain waiter shall
check for completeness of par stock and whether there
are items in the service station that are dirty or damaged.
d) If stocks in the sideboard fall short of par stock, the
captain must prepare a requisition to replenish stocks,
then assign a bus boy to pick up the requisition items
from the assigned stocks custodians of the food outlet.
e) Supplies should be properly classified and arranged.
f) Fold paper napkins and replace them in a clean, covered
container, then install them in their appropriate drawers
in the sideboard.
g) Refill the condiments – salt and pepper shaker, etc. and
place them in their appropriate place.
h) Have a last look and check if there are other missing
items or damaged ones that need to be pulled out or
repaired.

Preparing the Tables

The first opening duty is to check your station to see that the general
area is presentable and ready to set up for service. Set up enough tables to
accommodate the reservations and the average number of persons without
reservations who are expected.
Using a clean cloth or sponge in a solution of mild detergent and
warm water, thoroughly work the tables before you set them. Check the
seats, dusting off crumbs and cleaning sticky areas.
If tablecloths are used, select the appropriate size and spread the
cloth on the table so that all four corners hang evenly and the edges of the
table cloth just touch the seats of the chair. Often a padding or second
tablecloth called a silencer is placed beneath the top cloth. The silencer
gives the table a better appearance and softens the clanking noise of the
serviceware.
A professional way of placing the cloth on the table is to place the
centerfold at the center of the table and to simply open the cloth to cover the
table top. This method assures a quick, well centered placement of the cloth.
It may be used to replace soiled cloths while guests are present.
When condiments, candle, and ashtray are on the table and the soiled
cloth must be changed, move the items to one half of the tablecloth; gather
up the soiled cloth, exposing one half of the table or silencer; then place the
center items on the table or silencer. Remove the rest of the soiled cloth
completely, enclosing the crumbs so they do not fall on the seat and floor.
Replacing the cloth is the reverse operation. With center items
remaining at the edge of the table, place the centerfold of the tablecloth at
the center of the table. Fold up the top half so the center items may be
placed on the surface of the cloth. Then open the cloth completely and
arrange the condiments, centerpiece, ashtray, etc.
If placemats are used, it is simple matter to arrange then neatly on the
clean tables.
After the tablecloths or placements are arranged properly, set up the
covers. A cover consists of the dinnerware, beverageware, flatware and linen
to be used by each person; it is a person’s place at the table. The amount of
serviceware and the arrangement depend on the type of service and the meal
to be served.
Carry supplies of dinnerware, glassware, flatware, and napkins to the
table on clean trays. Handle dinnerware by the edges, beverageware by the
bases or stems, and flatware by the waist as you set up the cover.check and
set aside any serviceware that is damaged or still soiled and return it to the
kitchen.
After the covers have been set, check to see that all centerpieces are
fresh and clean, that candles are replaced and the lights are in working
order. If your establishment has printed matchbook covers, place on book in
each ashtray. When table tent menus ar used, place them uniformly on all
tables.

The Waiters’ Service Station

The waiters’ service station is usually a sideboard where items for
immediate use are stored. Items that can be stored here include cutlery,
clean linen and serviettes/napkins, service spoons and forks, menus, drink
lists, docket books and working pens, service plates for adjusting cutlery.
Accompaniments such as pepper and salt mills, sauces and mustards are
often stored on the waiters’ station. Service stations should be restocked
ready for service.
The waiters’ service station should contain:
 Cutlery – which should be polished, then sorted into the
relevant compartments of the service station.
 Service plates – used to take clean cutlery to and from the table
when the covers need to be adjusted. Silver service tablespoons
and forks should be polished. They should be placed on an
underliner at the service station. A service plate should be
stored at the service station, ready for use.
 Condiments – including tomato sauce, mustard, Worcestershire
sauce and Tabasco sauce. The waiter will need to check with the
kitchen for any specific accompaniments for menu items, such
as apple sauce for roast pork. Condiments may be served in
sauce bowls or small jugs; they should be only half-filled for the
ease of guests. Sauce boats and jugs should be changed
between each shift and the contents replaced daily.
 Stores of sugar and mints – should be rotated and any items
that have passed their storage life or have been spoiled should
be thrown out (after notifying your supervisor). Most sugar is
now served in individual portions for health reasons. Bowls
should be filled and additional portions located in the waiters’
station for future use.
 Tea-and coffee-making equipment – may be located at a
separated service station, where extra cups, saucers and jugs
will often be stored.
 Polished glassware – in larger establishments glassware is store
in the bar area. Check that the glassware is clean and
fingerprints free before storing. Handle the glasses by their stem
and place on a service tray to take them to tables.
 Menus – after each shift menus should be wiped clean with a
damp, lint-free cloth.
 Docket books- should be located at the waiters’ station between
services. Checks should be made that they have plenty of
unfilled pages and that new docket books are ready for use so
that time is not wasted during service trying to find new books.
 Tablecloths – should be stored with the double fold facing the
front of the waiters’ station to allow for quick re-clothing of
tables during service. In larger establishments a linen cupboard
located in a convenient position close by would be used instead
of the waiters’ station. Same size cloths should be stacked
together, making the choice of cloth for table sizes easier.
 Serviettes – should be stored alongside the linen for quick
setting-up of the tables after customers have finished. In quiet
times serviettes can be folded at the waiters’ station.
 The Table and Its Appointments

Learning Objectives:
After reading this Information Sheet, you should be able to:

1. Name the various types of table appointments used in the dining area
of a food and beverage service establishment
2. Mention the criteria for selecting service equipment
3. Describe the standard sizes, uses and upkeep of the dinnerware,
glassware and flatware used in different outlets in the food and
beverage service department

In this section, it will provide knowledge on the different types of table

appointments used in the dining area of a food and beverage service
establishment.

Introductioprocured by the establishment, the following criteria must first

be considered:
1. Type of service offered and the category of guests they entertain.
2. The size of the outlet.
3. The layout of the dining area.
4. Durability of the equipment, cost and ease of maintenance.
5. Availability of stock, facility and its storage, and flexibility of use.
6. Price factor, availability of funds and standardization.
7. Design, shape and color, and delivery time of equipment.

The Table
The size and shape of tables depend entirely on the availability of
space and the kind of service employed. Normally, three types of tables are
used: the round, the square and the rectangular.

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 be
76 cm. sq. to seat four people. The size of a rectangular table to seat for
people should be 137 cm x 76 cm.
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 the guests
to sit and eat comfortably, without their legs touching the underside of the
table.

Table Linen
Your dining table was most likely a major home design as well as
monetary investment. It would be great to protect it and prolong its life for
as long as possible. That’s where table linens come in. Table linen includes
table cloths, placemat, table runner and table napkins. They are called table
linen because in old times they were mostly made from linen fabrics which
are durable. Nowadays table linen can be made from both natural and
synthetic fabrics.
To choose table linen you must always consider its durability, color,
fastness and ease of care. Care needs to be taken when handling linen to
prevent it from being creased. It should be stored flat and removed only as
required. Always check when placing linen on the table that it is free of
stains and not damaged in any way.

Table Cloths
Tablecloths are the foundation of your table decorations. For formal
meal, or perhaps to
conceal an
unsightly dining
table, a full
t
a
b
l
e
c
l
o
th is a smart solution. For a
 simpler and more minimal setting, or to highlight a beautiful dining
table underneath, only a table runner may be necessary. These are
made with different fabrics and in different colors. Usually, patterned
or colored table cloths are used for casual dining whilst white and
pastel plain clothes are used for more formal occasions.
The size of a tablecloth is determined by the size of the table on
which it would be put. Tablecloths should hang down the side of the
table up to at least 30 cm. For very formal and buffet tables, the
cloth should hang almost to the ground. Tablecloths should be well
ironed and used without creases.

Placemats
Placemats and napkins are the next layer of table setting. If
your tablecloth is more muted and subtle, or if you skipped out on
using one all together, consider being bold and having more fun with
the placemat and napkin selections ---- perhaps a colorful graphic
print or unusual material selection. They usually measure about 28-
43 cm. They came in various shapes e.g. rectangular, oval, round etc.
The material used includes linen, lace, plastic, jute, cork etc.
Placemats are easier to maintain but they cannot be used for
very formal occasions. They are used on tables that are beautiful.
Sometimes they are placed on tablecloths to protect them. Tablemats
are used to cover the place occupied by one person whiles tablecloth
cover the whole table.

Table Runner
Table runners complement your table settings by adding color,
texture and a unifying
element to your table’s
cape. Table runners
add a touch of
elegance, bringing a
sense of tradition to an
occasion. Table
runners are usually
30-33 cm wide and a
little longer than the
table on which they are
used. They are often
used alongside
placemats. They are placed across the middle for the dining table
lengthwise.
 They are mostly used to make the table attractive. Also they can
be a silencer to prevent dinnerware from making noise on the dining
table; they can also serve as a head pad. Below are the following
guidelines in using a table runner.
1. Measure the width and length of your table. Place your
tablecloth on the table and adjust it so that all sides hang
evenly. Your tablecloth should hang 6 inches past the
table edge all around.
2. Use a table runner that is one-third the width of the table.
The length should be 12 inches longer than the length of
the table, allowing each end to hand 6 inches past the
table edge on each end.
3. Place the table runner on top of the tablecloth directly
down the center of the table. The edges of the table
runner should meet the edges of the tablecloth. You can
adjust these lengths according to your table size, allowing
for a drop of up to 15 inches.
4. Place your centerpiece in the center of the table directly
on the table runner. If you’re using two or more
centerpieces, place them at equal distances on the table
runner at equal distances from the center of the table.
5. Use two or three table runners and place them across the
width of the table to create a more contemporary appeal.
The widths of these runners should be narrower than the
one used for the length of the table. The lengths of the
runners should be 12 inches longer than the width of the
table, so the edges still have a 6 inch drop. This look
works well on longer tables. Allow at least 2 feet between
runners when turning them sideways. Otherwise, the
table looks overcrowded.
6. Use a shorter table runner to highlight a centerpiece in an
informal table setting. Use a table runner that is one-third
the length of the table and place it in the center. Place the
centerpiece on the runner, which then acts as a textural
element to the centerpiece.
7. Use a table runner without a tablecloth to highlight the
table itself. Lay a solid-colored table runner along the
center of the table. Use a densely woven linen or cotton
material to match the texture of a solid wood table. For a
glass top, use a runner made from a lightweight silk or
cotton fabric.

Table Napkins
 Table napkins are made with fabric or paper. The fabric must be
absorbent. They can be made to match other table appointments or
to contract them. There are different napkins sizes.
Napkins are usually square. The following list shows what sized
napkins are used for various occasions:
1. Formal, Multiple Course, Meals – large napkin (22 to 26
inches square)
2. Buffet Service – medium to
large napkins (18 to 24
inches square or 12 x 22
inches)
3. Informal Dinners – medium
napkins (18 to 20 inches
square)
4. Luncheons – smaller napkins
(14 to 16 inches square)
5. Tea – small napkins (12
inches square)
6. Cocktails – very small
napkins (9 inches square, 4 x 6 inches, or 6 x 8 inches)

Napkins at a
formal meal should
match the color of the
tablecloth. Napkin
texture should be
compatible with that of
the other linens at the
table and tableware
finish. Fine textures
work best for formal
occasions, while unique textures can be used at informal meals to add
interest to the table setting. Napkins are placed in the center of the
service plate to save space at a formal event. Table napkins can be
made of paper. They are cheaper and save washing. They can however
be used only for informal dining. Table napkins are made for wiping
hands, wiping the mouth, and protecting clothing when eating
Silence Cloth
A heavy pad of material used underneath tablecloths. It is
usually fits the size and shape of the table without any allowance for
overhang. The best materials used are quilt, flannel, felt and thin
foam. Besides improving the appearance of the tablecloth, silence
 cloth protects the table from hot dishes and deadens sound when
plates and serving dishes are placed.
Top Cloth
Small pieces of material placed on top of tablecloths. They
protect the tablecloths and eliminate the need for changing the large
tablecloth more frequently. All that is needed is change the top cloth
daily
.
Dinnerware

Dinnerware is a collective name given to dinner plates, breakfast

plates, side plates, soup bowls, cereal bowls and dessert bowls.
When selecting dinnerware consider how the color and design will look
when you serve your food in it, the durability of the material, and the ease of
care. Proper handling and storage can extend the life of your dinnerware.
For competitiveness, presented below are the dinnerware and service
equipment used for formal and informal services alike.

Dinnerware Used for Serving

1. Vegetable dish – a deep serving dish for vegetables, rice or any
saucy dish
2. Soup Tureen – a deep
serving dish for soup. It is always
used with underliner and a fitted
cover.

3. Platters – usually oval-shaped

dishes used for serving a variety of
foods, they come in different sizes.

4. Coffee Pot – generally taller

and more slender than tea
pots
 5. Teapot – generally
shorter than coffee pots and can
be used to serve hot water or
used to steep tea

6. Cake Stand – used to display and serve

appetizers, cakes and other desserts.

Types of Dinnerware Used for Individual Covers

1. Place Plate – a 12” plate used as underliner in formal sit-down
dinners. It is not used for serving food. It may be made of wood,
metal or wicker.
2. Dinner Plate – a 10” plate used for the main dish in each cover
in formal dinners.
3. Luncheon/Breakfast Plate – a 9” multipurpose plate used for
daily dining.
4. Soup Plate – a 9” deep plate used for soup in formal sit-down
dinners.
5. Cereal Bowl – a 6” multipurpose deep dish used for cereals,
desserts, salads or rice.
6. Bread and Butter Plate – a 6” plate used not only for bread but
desserts, molded salads or rice.
7. Salad Plate – a 7” plate used for salads, desserts or underliners
for glass stemware.
8. Cup and Saucer – comes in pair and is used for coffee or tea, or
even soup for informal meals.
9. Demitasse Cup and Saucer – small cup and saucer used for hot
chocolate or other dinner coffee. The capacity is half as the
ordinary cup.

Flatware
This is sometimes called silverware and it refers to the equipment
used for eating and serving food at table. Table knives, forks and spoons,
serving spoons and forks, dessert spoons and coffee spoons are all called
flatware. They are made of silver, stainless steel, wood or plastic.
Silver and stainless steel are affected by eggs, vinegar, salt, tea and
coffee. You should avoid their prolonged contact with these foods. Discolored
stainless steel can be cleaned with non-abrasive materials like sifted wood
ash.
Before cutlery can be used by guests you must make sure it is clean
and polished. It is important to handle cutlery carefully. Do not tumble it
out of the wash basket or throw pieces on top of each other or you will cause
scratches. For hygiene reasons, cutlery that has been dropped on the floor
must be sent back through the wash cycle. Cutlery is polished using a lint-
free towel or polishing cloth straight after coming out of the dish washing
machine. If this is not possible then it should be dipped in a very hot water
that has had a few drops of vinegar or a slice of lemon added, and then
polished.
Types of Flatware for Cover and for Serving

Type Description Uses

Dinner Fork 4 pronged Main
dishes/entrée
Salad/Dessert Fork 4 pronged Salad, dessert
Oyster Fork 3 pronged, very small fork For oyster
Pickle Fork 2 pronged, very small fork For pickles
Dinner Spoon Oval bowl Dinner
Soup spoon Round bowl Soup
Teaspoon Oval. Small spoon Coffee/tea
Demitasse spoon Small teaspoon After dinner coffee
Type Description Uses
Iced tea spoon Long handled For tall glass
Dinner knife Straight or serrated broad and Dinner
round tip
Steak knife Serrated and pointed tip Steak
Butter knife/spreader Small broad spatula Butter
Serving spoon Large spoon with higher bowl Serving main dish
Serving fork Large fork with larger handle Serving main dish
Pie server Short handled spatula, Serving cakes and
elongated and leaf shaped pastries
Soup ladle Long handled and with big Serving soup
round bowl
Gravy ladle Small handled small bowl Serving sauces
Sugar spoon Small teaspoon Serving sugar
Sugar tongs Small tong Serving sugar
cubes

Glassware

Glassware come in various shapes and sizes, collectively they are

called glasswares. They add beauty and height to table setting. Glasswares
are made with glass, plastic, stainless steel and wood. Primarily, they are
categorized as:
1. Tumblers (flat bottomed, cylindrical glasses that
is basically a bowl without a stem or food)
2. Footed wares ( a style of glass whose bowls sits
directly on a base or a foot)
3. Stem wares (glasses having all three features: a
bowl, food and stem)
4. Mugs (a tumbler with a handle or as a tall glass
cup)

Wine Glass
Glassware is usually included in the table setting where water or
alcoholic beverages are going to be served with the meal. The wine glass
should be the right shape to concentrate the scent and aroma of the wine for
the customer.
There are various types of glassware of different shapes and sizes, all
serving their own purpose. Learning which drinks belong to which glass is
beneficiary to both you and your customers. They receive a higher quality
drink, which in turn reflects back on you and/or your establishment.
Usually, glassware is named after the drink it is used to serve with, i.e., the
water goblet is used to be a vessel for drinking water or the cocktail glass for
most of the cocktails.

Water Goblet

Highball Glass Collins Glass

Glassware are usually washed in a dishwasher designed for glasses so

no detergent scum remains. Residue left over from incorrect washing can
affect the flavor and fizziness of drinks. As glasses are carefully removed
from the dishwasher they should be individually checked for cleanliness.
Look carefully to see no lipstick marks remain. Always use the stem to
handle glasses to avoid leaving finger marks on the glass. Glassware looks
best if it is polished with a lint-free cloth as soon as it is removed from the
dishwasher. If this is not possible, then you can use steam from a bowl or a
bucket of hot water to dampen the glass and then polish it clear using a
lint-free cloth. Check every piece of glassware carefully for fingerprints,
chips and cracks before placing it onto a table. Damaged glasses should be
disposed of safely in accordance with the restaurant’s procedures.

Hallowwares and Other Service Equipments

Hallowware is a term that refers to table service items such as sugar
bowls, creamers, food covers, water pitchers, platters, butter pat plates and
other metal items that went with the china on a table. It does not include
flatwares.
Most Common Used Hallowwares
1. Pitcher – used to serve a variety of beverages
including water iced tea and soda
 2. Sugar bowl – used to serve
granulated sugar as well as sugar cubes
3. Creamer – similar in size to
the sugar bowl, for use to serve cream

4. Gravy boat – used for serving gravies and sauces

Other Service Equipment

Another important piece of service equipment in the restaurant

operation is the side station. It is used by the service staff to keep all
the service tools, utensils and other small equipment in one place. It
is also used as a landing table for the dishes picked up from the
kitchen en route to the table and the dirty dishes from the guest’s
table to the wash-up area.
Trolleys also ease up the job of a food and beverage attendant
for it can aid in travelling not only to the different parts of the dining
room but also to other service areas. Some of them are:

Gueridon or Flambé Trolley

A gueridon or flambé
trolley is a small mobile trolley
that can be 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 flambé at the guest’s
table. Only skilled and well trained 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.
Room Service Trolley
This trolley is known for its versatility. It is used or the
service to guests in their room. 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.
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 soufflés can be served from a dessert trolley.
Bussing Trolley
This trolley is used for gathering soiled dishes and for
transporting them to the dishwashing area

Folding Side Tray – this portable folding tray is used to assemble food orders
before they are served to the guests. It is placed right beside the guest table.

Glass Divider Rack – glasses are stored in this rack. The divider in the rack
is designed to prevent glass to glass contact which can cause breakage.

China Rack – used for racking and storage of china wares.

Cutlery Rack – rack for cutleries. Some rack can be plugged to an electric
outlet for sanitizing purposes.

Service Trays – used in assembling and serving food and drinks. The round
one is a bar tray with a cork for serving and bussing beverages. The
rectangular and oval trays are designed for plated foods and other dishes.

Bread basket – serves as container for bread.

Menu – contains list of dishes for the selection of customers.

Change tray and Bill tray – change of the customer, if any, is placed on this
change tray. Bills are presented in the bill folder.

The table, table appointments and other service equipment are assets
of the establishment and cost a considerable amount of money. Great care
should be taken while handling it and a strict control system should be
employed on the use, breakages, and pilferage. Regular inventories should
be taken to keep check on the costs, and to identify the right time to make a
purchase indent to replace equipment that is in short supply.