DINING TOOLS AND EQUIPMENT

Tableware in F&B Services

Tableware consists of crockery, cutlery, glassware and linen used while serving and eating
meals at a table. These are circulating equipment which can be grouped into the following types:

Chinaware
This is a collection of fine dishes, bowls, food platters, section dishes, ramekins, cups and
saucers, soup spoons, vases, and ash trays made using a translucent ceramic material.

Hollowware
This consists of containers such as serving bowls, pots, kettles, ice jugs, and water. These
containers are either made from glass or metals such as copper, brass, or stainless steel.

Glassware
This consists of articles made of fine glass. Glassware includes jugs, pitchers, drinkware, ash
trays, vases, and similar articles.

Silverware
The objects in silverware are made of Electro Plated Nickel Silver (EPNS). These are made
from an alloy of brass, zinc, stainless steel or nickel with silver plating of 10 to 15 microns.
Silverware includes spoons, forks, knives, hollowware, drinkware, tongs, ice bucket, and a
salver.
Chaffing Dishes (Chafers) These are food warming dishes. They keep the food warm for an
adequate time and temperature. They come in two variants: electric or chafer fuel candle. Chaffing
dishes are available in multiple sizes, shapes, and lids. Modern-day chafing dishes are made of light
metal or ceramic with handles, sometimes covered with a see-through lid. Here are some chaffing
dishes:

Cutlery comprises of any hand-held implement for eating or serving food. It includes various spoons,
forks, knives, and tongs. It is also called silverware or flatware. Cutlery is made of metals like
stainless steel or silver. In modern days, cutlery has come up in wonderful combinations — spife
(spoon + knife), spork (spoon + fork), and knork (knife + fork).

Types of Spoons, Forks, and Knives

There are different types of spoons for serving or eating different kinds of food. The forks
often accompany spoons or help independently to pick food bites. The knives are used to
portion the food.
• Dinner Spoon (Table Spoon) - It has elongated round cup. It is used to eat main course
food items. It can pick up just the right amount of rice, stew, or curry. It is always paired
with a fork (with four tines) of the same length or a dessert knife.
• Dessert Spoon, Dessert Knife, and Dessert Fork - These are smaller than their main
course peers and are used to have desserts.
• Soup Spoon - It has a round cup bigger than that of the table spoon. It is as long as a
dinner spoon.
• Tea/Coffee Spoons - These are smaller than the dessert spoon in length and size of
cup. We use these spoons to stir tea or coffee.
• Sugar Spoon - It has a flower shaped round cup. It is used to take sugar from sugar
bowl of tea set.
• Ice Cream Spoon - It is a small spoon with flat rim that can help to cut the right amount
of ice cream. It can come in small, medium, and large sizes according to the quantity of
the ice cream served and the size of the bowl.
 • Cocktail (Soda) Spoon - It is a drink spoon with a long handle that helps the spoon to
reach the bottom of a tall glass.
• Butter knife - It has short rectangular blade that is sharp on the lower side to form an
edge. It is useful in cutting semi-firm pieces of butter and apply them on food items such
as breads.
• Salad Spoon - It is always used in pair with salad fork. It helps mixing and serving salad
efficiently.

• Serving Spoon - It is a spoon with large round cup designed to serve stews and rice.
• Deli (Fruit) Fork - It has two tines. It helps to pick thinly sliced food such as slices of
fruits.
• Roast Fork: It is the largest fork. It has longer and stronger tines that help to hold and
pick large meat or vegetable pieces.
• Cake Knife - It is a flat, elongated triangle-shaped knife and is used to cut pieces of
cake and handle it smoothly.

Types of Glasses
The glasses and tumblers come in a wide variety of shapes and sizes. They are either
footed with stem or non-footed. They can also be high-ball or low-ball. Some of the widely
used shapes are:
• Cooler - It is used to serve welcome drinks or appetizers.
• Flute - It is a glass with a long cup and is mainly used to serve champagne.
 • Goblet - It is a round glass with or without stem. The goblets with stem are used to
serve wines and brandy. A non-footed version is used to serve whisky.
• Margarita - It is a variant of goblet with a wide round dish-like cup. Margarita is used as
a cocktail, mocktail, or a sorbet glass.
• Mug - It is used to serve beers.
• Nonic Glass - It is a tall glass with a broad rim. It is used to serve beers.
• Pilsner - It is a high-ball glass used to serve cold coffee, iced tea, juices, and beer. A
pilsner can support beers or aerated drinks gracefully.
• Pint - It is a glass used to pour distilled alcohol into other glasses. Food and Beverage
Services
• Shot Glass - It is a small glass used to consume fermented or distilled alcohol directly. It
can also be used to pour distilled alcohol into other glasses for mixing with water or
sparkling water.
• Snifter - It is used to serve spirits.
• Thistle Glass - Its silhouette is shaped like a thistle flower. These glasses have tapered
broad rims with round cups attached to a stem and disk. It is used to serve ales and
aerated drinks.
• Tulip Glass - It is used to serve beer, cocktail, or mocktail.

Handling Flatware and Glass wares

A. Handling Flat wares
1. Always use a lint – free cloth should be used to wipe wet flatware for this will prevent water
marks
2. Always hold flatware at the waist. Do not touch the top or bottom areas to avoid fingerprints.
3. Handle flatware with a cloth napkin to avoid fingerprints
B. Handling Glasswares
1. Never handle glasses by the rim.
2. Hold stemmed glassware by the stem.
3. Grasp a non-stemmed glassware at the lower 1 ½ inches of the glass
Carrying and unloading Trays
A. How to Carry and Serve using a Small Tray/ Tea Tray/ Round Tray
1. Carry the tray at waist level.
2. Carry the tray with your left hand and serve beverages using your right hand, right foot
forward. Carrying and unloading Trays
B. How to Carry a Large Tray / Oval Tray
1. Your body should be parallel with the tray stand.
2. Bend your knee as if you are about to kneel.
3. Balance the tray. Then, slide the tray on to your shoulder and use the palm of your hand to
hold your tray. You normally put the tray on your left shoulder so that your right hand is free to
control the tray.
4. Your arm (elbow to wrist) should be at the right side of the tray.
5. Use your legs to stand up to give you the strength to lift up the tray. Use your right hand to
control and support the tray.
TIP!! You may put a clean napkin on your shoulder in carrying large trays to protect you from
getting dirty.
C. Carrying and Unloading a Rectangular Tray
1. Ensure that the tray is balanced.
2. The board side of the tray should be along the access of the arm.
3. Hold the upper left arm close to the body and lock your left elbow.
4. Use your left hand to grip the far rim of the tray if it’s possible to do so.
5. Always maintain the balance of the tray in serving.

RESERVATION PROCESS
The reservation department is responsible for all reservation functions. The most important is handling
a reservation call.
Table Reservations Procedure for Restaurants
1. Answering the telephone:
Wish the caller as per the time of the day:
• Good (morning / afternoon / evening). Roof Top Restaurant Albert speaking. How
may I help you?
2. Acknowledging a reservation request
• Certainly Mr. David, (use name if whenever known)
• Yes of course sir or madam, (use name if known)
3. Taking the table reservation details:
Standard questions
• May I have your name, please?
• When would you like book your table?
• A table for how many guests?
• Where would you like to sit?
• Do you prefer a smoking area? (Only applicable if your restaurant has separate
smoking area / zone)
When you check the reservations book
• Please excuse me, (name), while I check the reservations.
• Please allow me to put your call on hold, while i check the availability.
• Just one moment, please (name), while I see what we have available.
Returning to the caller
• I’m sorry to keep you waiting, (name).
• Sorry to keep you on hold, (guest Name)
• May I have your (mobile number), please?
Confirming the details
 • May I please repeat the table reservation details, A table for (2) (this afternoon / on
Sunday, 31 October) at (2.00 p.m.) in the name of (Mr. David). And your (telephone
number) is (123456789). Is that details, correct?
Saying goodbye
• Thank you very much for calling, Mr. David. We look forward to seeing you then. Have
a great day ahead.
When a table is not available or where the guest wants one
• I’m afraid we don’t have a table at that time. Would (2.30) be suitable?
• I’m afraid we don’t have a table available there at that time. But there is a table
available (say where) then. Would that be suitable?
Offering an alternative
• May I help you to reserve a table at another of our restaurants instead?
• Perhaps you’d like to have (lunch) in the (Wok Restaurant), where there will be a buffet
this afternoon.
4. Process for reconfirming a restaurant table reservation request:
Standard reconfirmation
• Good Morning, Mr. David. This is Albert from the Roof Top restaurant speaking.
• I would like to reconfirm your reservation for a table for 2 this afternoon at 02:00 p.m.
• Thank you very much for making the reservation and we look forward to being of
service to you and your (guest) this evening.
Reconfirmation of a table reservation with a special request
• Good afternoon, Mr. David. This is Albert from the Roof Top restaurant speaking.
• I would like to reconfirm your reservation of a table for 2 this evening at 7:00 pm.
• A birthday cake with the wording "Happy Birthday to Betty" has been arranged for
tonight.
• Should you have any other request, please let us know.
• Thank you very much for making the reservation and we look forward to being of
service to you and your (guest) this evening.