Prepare Service Station

and Equipment
Learning Outcome 1.2
O Stock supplies necessary for
service
O Clean, wipe and place tableware
and dining room equipment in
their proper place
O Check the cleanliness and
condition of all tables, tableware
and dining room equipment
O Fill water pitchers and ice buckets
O Refill condiments and sauce
bottles. Wipe, clean, and dry the
necks and tops of the bottles
O Promote special tent cards and
similar special displays
O Check equipment and prepare for
service
O Bar supplies contain everything needed for
your beverage service expect the drinks and
the furniture.
O These bar accessories include beverage
accessories and display coolers.
 Common Bar
Supplies/ Accessories
 FORKS
1. Dinner Fork
2. Fish Fork
3. Dessert or Salad Fork
4. Seafood/ Oyster
/Cocktail fish Fork
5. Snail/escargot Fork
 1. Dinner Fork
OThe largest
of the forks
used in
place
setting.
2. Fish Fork
OA four-tined
fork used in
eating fish.
 3. Dessert or Salad Fork
OA four-pronged
shorthanded fork
with broad tines
which is used to
eat salad or
dessert.
4. Seafood/oyster/cocktail fish
Fork
OA smaller long
handled three-
pronged fork, the
purpose of which
is to spear food
 5. Snail/ Escargot Fork
OUsed for
eating snails
or escargot
ESCARGOT
 SPOONS
1. Serving spoon 1. Teaspoon
2. Dinner spoon 2. Demitasse
3. Relish spoon spoon
4. Iced tea spoon 3. Cereal spoon
5. Bouillon spoon 4. Ice cream spoon
6. Cream soup
spoon
1. Serving spoon
OUsed for
serving, larger
than a
tablespoon and
has long
handle.
 2. Dinner spoon
OA spoon with an
oval bowl used
for luncheons
and dinner.
3. Relish spoon
OA small,
usually pierced
spoon used for
serving, relish,
olive, and
pickles
 4. Iced tea spoon
OA long-handled
teaspoon used for
drinks served in a
tall glass, such
ass iced tea.
5. Bouillon spoon
OUsed for
bouillon
soup.
 6. Cream soup spoon
OUsed for thick
and cream soup.
7. Teaspoon
OCommonly used
for tea or coffee
but can also be
used for eating
desserts.
 8. Demitasse spoon
OA very tiny
spoon used in
serving
demitasse
coffee.
9. Cereal spoon
OLarge spoon
similar to a
dessert spoon
 10. Ice cream spoon
OUsed for
serving ice
cream, also
known as ice
cream scoop.
 CUTLERY
ORefers to knives and
other cutlery implements.
 CUTLERY
1. Dinner Knife 1. Dessert Knife
2. Steak Knife 2. Cheese Knife
3. Fish Knife 3. Pastry or Pie
4. Butter Knife Server
5. Butter Server
 1. Dinner knife
O A knife with either
straight or serrated
blade with a broad
and rounded tip
used for luncheons
and dinners.
2. Steak knife
OA knife with
a serrated
blade and a
pointed tip
used for
steaks.
 3. Fish knife

OA knife with a
broad blade,
which is used
when fish is
served.
4. Butter knife
OOr spreader,
is a small
blunt knife
used for
butter.
 5. Butter server
OA small broad
spatula, bigger
than the
spreader used
for serving
butter.
6. Dessert knife
OUsed for
eating
dessert
 7. Cheese knife
OUsed for
cutting
cheese
8. Pastry or Pie Server
O A short-handled
elongated and
leaf-shaped
spatula, used for
serving cakes and
pastries.
 HOLLOWWARE
O Vessels or serving dishes and accessories,
which are made usually of silver that are
hollow or concave.
 HOLLOWARE
1. Pitcher 1. Silver food cover
2. Coffee pot 2. Candelabra
3. Tea pot 3. Chafing fish
4. Sauce boat 4. Salt and pepper
5. Escargot tong shaker
6. Soup ladle 5. Silver oval platters
7. Gravy ladle 6. Ice cream scooper
8. Sugar tong 7. Ice scooper
9. Ice tong 8. Ashtray
 1. Pitcher
OWater container.
 2. Coffee pot
O Container for brewed coffee.
 3. Tea pot
O A deep round dish, which is used for
serving tea.
 4. Sauce boat
O A container for serving sauces
 5. Escargot tong
O A holder used for eating snails.
 6. Soup Ladle
O A large deep spoon with a long handle
that is used for serving liquids and
soup.
 7. Gravy Ladle
O A small bowl with a long handle used
for serving gravies and sauces.
 8. Sugar tong
O A small tong used for serving sugar
cubes.
 9. Ice tong
O A tong with a rounded bowl and short
prongs used to pick up cubes of ice.
 10. Silver food cover
O A cover for a dish easily removed when
it is about to be served.
 11. Candelabra
O An ornamental branched candlestick
holder for more than one candle or
lamp.
 12. Chafing dish
O A container for hot dishes in a buffet.
13. Salt and pepper shaker
O A container of salt and pepper.
 14. Silver oval platters
O Used as container for serving food in
the buffet.
 15. Ice cream scooper
O A utensil used for dishing out ice cream
or other soft food.
 16. Ice scooper
O Made of stainless steel used to scooper
moving out crushed ice.
 17. Ashtray
O A receptacle for ash, typically from
combustible consumer products such as
cigarettes and cigars.
 Care for Silverware
O Wash and rinse promptly in hot water
O Dry completely and quickly to retain
luster
O Use mild detergent
O Store in tarnish-proof flannel bags
O Use only for its intended purpose
O Use a small, soft brush for cleaning the
crevices in ornamental silver
Tableware or plate
ware
Tableware or plate ware
OTable appointments over
which food I placed during
dining.
 Factors to be
considered in
choosing plate
ware/
dinnerware
 Factors to be considered in
choosing plate ware/ dinnerware
ODurability
OAttractiveness in color, size,
and shape of each piece
OSuitability
OPossibility of replacements or
availability
 Factors to be considered in
choosing plate ware/ dinnerware
O Versatility of use
O Workmanship
O Design in relation to the style of
service
O Type of material in relation to
one’s requirements
O Price
 Other considerations
O The cup should fit firmly in the saucer; its handle
should be large enough for easy grasp.
O Plates that are round are easier to stack than square
or free form ones.
O Plate ware with heavily embosed patterns collects
dust and dirt in the grooves anf may need Frequent
cleaning with a brush.
O There is an advantage in buying products
individually or by open stocks. Set have a harder
possibility of individual price replacement
Cleaning and Polishing Food abd
Beverages Service Equipment
O Although the food and beverages service
equipment are hygienically washed and
sterilized in high temperature of a washing
cycle in a commercial dishwasher, it is still
necessary to polish all crockery and glassware
by hand before they are placed on the table or
used to serve food and drinks.
 Tips on Handling utensils and
service wares.
O Never hold the fork by its tines, the spoon by
its bowl, and the kinife by its blade.
O Hold all flatware by the handle.
 Mise en Place
O It is a french term which means “put into
place” pre-serve preparations. The amount of
work as well as the long hours of food and
beverages business make ‘mise en place” even
more important. For example, morning shift
gets everything ready for afternoon shift and
vice versa.
 Service Station Mise en
Place
O Is the preparation of a waiter’s station in a
food service area
Typical Side Stand Supplies would
be:
O All necessary flatware and cutlery: knives,
soup, spoons, forks
O Crumbling- down equipment
O Service plates
O Tea/coffee equipment
O Glassware/beverage ware
O Clean folded napkins
O Toothpicks
O Menus
O Wine lists
O Clean table linens
O Ice tongs
O Order pads, guests checks, pencils
O Condiments (salt, pepper, etc.)
O Meal accompaniments( jam, coffee, cream,
calamansi
O Clean placemats
O Tip trays/booklets
 Side Work
O Term designating all the duties, the waiter or
waitress performs other than those directly
related to serving the guests.
O Includes the openning duties such as preparing
the dining room abf studying the menu, as
well as leaving the work area in proper order
upon cimpletion of the shift.
Sanitation Standards in Handling
food service equipment
O Set up and serve only the clean and sanitized
glasses, cutleries, dinnerware and other food
service equipment.
O Equipment should not be exposed to
contamination. Keep them in close drawers
and cabinets.
O Wiping cloth shall be free from oil and food
debris, and shall be used for no other
purposes.
O Wash hands beforr anf after handling food service
equipment.
O Handle glasses by the stem or base, cutleries by
the handle
O Underline bowls with a plate and never serve them
with the finger touching the rim.
O Never hold or serve a toothpick, straw or napkin
with bare hands. Protect tgem from bacterial
contamination by serving them in wrappers or ub
their respective dispenser.
O When serving additional cutlery or napkin,
place them in a small plate to avoid direct
contact with the hand.
O When setting up cutleries and glasses, avoid
leaving finger marks on them by carrying
them in trays or by placing them inside a cloth
napkin
O Never serve food and cutleries that have
dropped on the floor
O To protect food from cross-contamination,
keep them covered when they are not served
immediately.
O Wash and wipe dry food containers before
using them.
O Avoid placing food on top of tables or counter.
O Check the service station for cleanliness and
possible pest infestation. Keep station neat,
clean and free of foul odor.
O Never serve cutleries, glasses, cups or
dinnerware that are oily or with finger marks,
lips stick marks or spot. Remove them from
the service station and bring them tobthe
dishwashing area for proper washing. Use hot
water to remove grease.
THANK YOU!