RESTAURANT EQUIPMENT – USAGE AND MAINTENANCE

Restaurant equipment being a capital investment, is expensive and therefore, the initial selection, care and maintenance is important. Below are some Tips & Tricks for taking care of your restaurant equipment & recommended procedures for maintenance.

RESTAURANT EQUIPMENT: TABLE

How a restaurant is furnished depends almost entirely on the concept behind the establishment. The service table holds selection of tableware needed for the mise en place of a service station. The service table must always be immaculate and orderly, or it is of no help to the server- and is an eyesore to the guest.
• Rectangular table: for four or two, normally used for Banquet operation.
• Round table: for four or more persons, normally used fro Banquet operation and Families in the restaurant.
• Square table: for two persons, depend on the style of any restaurants and there need have used.

RESTAURANT EQUIPMENT: CUTLERY

1. Soup Ladle
2. Soup Spoon
3. Service Spoon
4. Service Fork
5. Salad Mixing Fork
6. Salad Mixing Spoon
7. Salad Fork
8. Table Knife
9. Table Fork
10. Table Spoon
11. Sorbet Spoon
12. Fish Knife
13. Fish Fork
14. Sauce Spoon
15. Oyster Fork
16. Dessert Knife
17. Dessert Fork
18. Pastry Fork
19. Fruit Knife
20. Fruit Fork
21. Cantaloupe Spoon
22. Tea Spoon
23. Coffee Spoon
24. Ice-cream Spoon
25. Cocktail Fork
26. Butter Knife

RESTAURANT EQUIPMENT: GLASSWARE

All staff knows about the wide variety of beverages available, but few stop to consider the many kind of glasses required holding them.

There are three characteristic features of glasses:

Tumbler: is a flat-bottomed glass that is basically a bowl without stem or foot. Its sides may be straight, flared, or curved.
a) Shot Glass (2 OZ.)
b) Old-fashioned/Rock glass (7 ¼ OZ.)
c) Highball Glass (9 OZ.)
d) Collins Glass (12 OZ.)
e) Cooler Glass (16 ½ OZ.)
f) Zombie (13 ½ OZ.)
g) Pilsner Beer Glass (10 OZ.)

Footed wares: refer to glasses, which the bowl sits directly on base or foot. Bowl and base may have a variety of shapes. Traditional footed glasses include the brandy snifter and certain styles of beer glass.
a.) Rocks Glass (7 OZ.)
b.) Beer Glass (10 OZ.)
c.) Brandy Snifter (12 OZ.)
d.) Hurricane Glass (22 OZ)

Stemware: includes any glass having all three features, bowl, foot and stem. There is a variety of shapes. Wine is always served in a stemmed glass, as is a straight-up cocktail or a straight liqueur.
Certain shapes and sizes of stemware are typical of specific drinks, such as margarita, Champagne.
e.) Cocktail Glass (4 ¼ OZ.)
f.) Sour Glass (5 ½ OZ.)
g.) Margarita Glass (5 OZ.)
h.) Flute Champagne Glass (6 OZ.)
i.) Champagne Saucer Glass (6 ½ OZ.)
j.) All-purpose wine (8 ¼ OZ.)
k.) Liqueur or brandy (2 OZ.)

RESTAURANT EQUIPMENT: CHINAWARE

The Chinaware was familiar with porcelain. Since the seventh century B.C., but it was introduced to Europe only in the thirteenth century. Porcelain was for a long time so unaffordable expensive that it was called “white gold”. Hotel dishware deserves attention and care.
a.) Dinner Plate or Show Plate (10-12 inches in diameter).
b.) Fish Plate (8-9 inches in diameter).
c.) Pasta plate (8-10 inches in diameter).
d.) Dessert Plate (7-8 inches in diameter).
e.) B&B Plate (5-6 inches in diameter)

LINEN

The importance of clean linen and well-set table to the reputation of an establishment is obvious.
I.)    Tablecloth
The tablecloth always deserves special attention because it is the most visible table linen. It must be absolutely spotless and pressed.
a.) Banquet tables/round (1.80m in diameter) = Tablecloth size 240x240cm
b.) Banquet tables/rectangular (1.80 x 0.75m in diameter) = Tablecloth size 240x135cm
II.) Napkin
Napkins can be fold in various style depending on the restaurant concept. Obviously, every guest should receive a fresh napkin.
a.) Napkin size is 22” x 22”
III.) Placemats/Runners/Coasters