Cutlery Items - Uses in FnB Service

Cutlery Items – Uses in FnB Service

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CUTLERY ITEMS :-

Soup spoon :- For thick soups.

Dessert spoon :- For thin soups, breakfast cereals.

Service spoon and fork :- Transferring of dishes from the container onto the guest’s plate.

Tea spoon :- Tea, coffee, juice served with accompaniments, fruit cocktails, sweets served in coupes or glass bowls.

Coffee spoon :- For coffee served in demitasse after lunch or dinner.

Egg spoon :- Used with boiled eggs.

Side knife :- Placed on the side plate for bread, toast, rolls, cheese.

Fish knife and Fish fork :- For all fish dishes, hors d’oeuvre variés.

Small knife and fork :- Vegetable, Savory and meat dishes if not served as the main course.

Steak knife :- For steaks.

Fruit knife and fork :- For dessert.

Large knife and fork :- Main course.

Dessert spoon and table fork :- Spaghetti, spoon is placed to the left and the fork to the right.

Large knife and fork :- Main course.

Sundae spoon :- Ice cream or any shakes with ice cream served in tall glass.

Ice cream spoon :- For ice cream served in coupes, most hotels use teaspoon in place of ice cream spoon.

SELECTION CRITERIA FOR CUTLERY :-

Metal :- Capital available profile of the restaurant. Type of market segment cost of cleaning and maintaining.

Type :- Menu items type of cover setup style of service.

Quantity :- Seating capacity rate of seat turnover washing method storage facility.

Pattern :- Availability for replacement Décor.

** HOLLOW WARE

This refers to all tableware other than cutlery. It includes pots, jugs, platters, butter dish, finger bowls, wine chiller, straw holder and so on.


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