RESTAURANT OPERATING EQUIPMENT

RESTAURANT OPERATING EQUIPMENT'S OK VVVVVVVBBH

HK LIMITED

1.         INTRODUCTION
2. GT ZEE DA SSS AS LOOKSERVICE EQUIPMENTS
3. GLASSWARE
4. TYPES OF GLASSWARE
5. HANDLING OF GLASSWARE
6. CHINAWARE
7. CHINAWA HI T SHIRT
8. RE SERVING ITEMS
9. HANDLING OF CHINAWARE
10. TABLEWARE
11. KSPECIAL TABLEWARE
12. STAINLESS STEEL
13. HANDLING OF TABLEWARE
14. TABLES AND CHAIRS
15. SIDE STATION / DUMMY WAITER
16. TROLLEYS BB
17. LINENmn BB
18. TABLE CLOTHS
19. SLIP CLOTHS OR NAPERONES
20. NAPKINS OR SERVIETTES
21. BUFFET CLOTHS
22. TROLLEY CLOTHS AND SIDEBOARD CLOTHS
23. WAITER’S CLOTHS OR SERVICE CLOTHS
24. EQUIPMENT HANDLING
25. MEASURES TO AVOID BREAKAGES
26. DO'S AND DONT'S OF EQUIPMENT HANDLING
27. SANITATION STANDARDS IN HANDLING SERVICE EQUIPMENT

1.INTRODUCTION

The operating equipments used in hotels / restaurants play an important role in attracting customers. The restaurant operating equipments include service equipments, furniture, fixtures and linen all of which squarely reflects the standard and style of the restaurant. The atmos

phere of a restaurant is largely affected by the kind of furniture used. The furniture should be utilitarian and elegant to look at. Very often by using different materials, designs and finishes and by careful arrangement, one can change the atmosphere and appearance of the food service area to suit different occasions. by See 

2.SERVICE EQUIPMENTS

Elegant and attractive service.  V.  Xh zfztt5t

  St Zv gw, colorful and clean dishes, quality plates and glassware add to the decor of a restaurant. However, several factors have to be considered while selecting the equipment.

• Standard of the restaurant
• Types of service
• Decor and theme of the restaurant
• Type of clientele
• Durability of equipment
• Ease of maintenance
• Availability when stocks run out for replacement

• Storage
• Flexibility of use
• Price factors
• Standardization

A hotel / restaurant should be well stocked with appropriate equipment to provide quality service. For multipurpose use and to cut down costs, most hotels / restaurants standardize equipment in terms of size and colour. Food and beverage service equipment may be divided into glassware, chinaware and tableware which are further subdivided into flatware, cutlery and hollow ware.

3.GLASSWARE

Glassware refers to glass and drink ware items besides tableware, such as dishes, cutlery and flatware, used to set a table for eating a meal. The term usually refers to the drinking vessels,unless the dinnerware is also made of glass. The choice of the right qulity glass is a vital element if the cocktail is to be invitingly presented and give satisfaction to the consumer. Well designed glassware combines elegance, strength and stability, and should be fine and smooth rimmed and of clear glass.

4.TYPES OF GLASSWARE

Many standard patterns and sizes of glassware are available to serve each drink. Most glass drinking vessels are either tumblers,flat-bottomed glasses with no handle, foot, or stem; footed glasses,which have a bowl above a flat base, but no stem; or stemware,which have a bowl on a stem above a flat base. Neither a tumbler,footed, nor a stem, yard (beer) is a very tall, conical beer glass, with a round ball base, usually hung on the wall when empty.

GLASSWARE

• COLLINS GLASSWARE

A Collins glass is a glass tumbler, holding 240 to 350 ml, used to serve a mixed drink, named after Tom Collins. This glass is somewhat narrower, and holds less than the similar highball glass.

• HIGHBALL GLASS

A highball glass is a glass tumbler, holding between 8 and 12 fluid ounces (240 to 350 ml),used to serve a mixed drink, or highball. This glass is taller than an Old-Fashioned glass, and shorter than a Collins glass.

• SHOT GLASS

It is a small glass used for measuring or serving up to three ounces of liquor. Modern shot glass holds a thicker base and sides than the whiskey glass.

• PINT GLASS

A pint glass is a drinking vessel holding an imperial pint (568 ml) of liquid and is usually used for beer. Three common shapes of pint glass are found (conical, jug, and flared top), though others are available. Pints are considered good for serving stouts, porters and English ales

• PILSNER GLASS

A pilsner glass is a glass used to serve many types of light beers, but is intended for its namesake, the pilsner. Pilsner glasses are generally smaller than a pint glass, usually in 250 ml or 330 ml sizes. They are tall, slender and tapered. Wheat beer glasses are often mistakenly referred to as pilsner glasses, but a true pilsner glass has an even taper without curvature. Pilsner glasses are made to showcase the color,effervescence, and clarity of the pilsner, as well as to maintain a nice head.

• BEER STEIN

A beer stein is a traditionally-German beer tankard or mug, made of pewter, silver, wood, porcelain,earthenware or glass; usually with a hinged lid and levered thumb lift.

• FLUTE GLASS

A flute glass is the preferred serving vessel for Belgian iambics and fruit beers. The narrow shape helps maintain carbonation, while providing a strong aromatic front. Flute glasses display the lively carbonation, sparkling color, and soft lacing of this distinct style

• GOBLET OR CHALICE

Chalices and goblets are large, stemmed, bowl shaped glasses adequate for serving heavy Belgian ales, German blocks, and other big sipping beers. The distinction between goblet and chalice is typically in the glass thickness. Goblets tend to be more delicate and thin, while the chalice is heavy and thick walled.

• SNIFTERS

Typically used for serving brandy and cognac, a snifter is ideal for capturing the volatiles of aromatic beers, such as Belgian ales, India pale ales, barleywines and wheat wines. The shape helps trap the volatiles, while allowing swirling to agitate them and produce an intense aroma.

• WHEAT BEER GLASS

A wheat beer glass is a glass used to serve wheat beer, known also as Weizenbier or Weibbier. The German glass generally holds 500 millilitres with room for foam or "head". It is much taller than a pint glass. It is very narrow at the bottom and slightly wider at the top. In other countries such as Belgium, the glass may hold 250 ml or 330 ml. The tall glass provides room for the often thick, fluffy heads produced by the style, which traps aromas and is visually pleasing.

• TULIP GLASS

A tulip glass not only helps trap the aroma, but also aids in maintaining large heads, creating a a visual and olfactory sensation. The body is bulbous, but the top flares out to form a lip which helps head retention. It is recommended for serving Scottish ales, barleywines, Belgian ales and other aromatic beers.

• COCKTAIL GLASS

A cocktail glass, martini glass, or champagne glass, or stem cocktail glass, is a drinking glass with a cone-shaped bowl (the tip of the cone forming approximately a 90 degree angle in the cross section) on a stem above a flat base, used to serve a cocktail or champagne. As with other stemware, the stem allows the drinker to hold the glass without affecting the temperature of the drink. One variation is the double martini glass which is taller and wider at the opening than a standard martini glass.

• RED WINE GLASSES

Glasses for red wine are characterized by their rounder, wider bowl, which gives the wine a chance to breathe. Since most reds are meant to be consumed at room temperature, the wider bowl also allows the wine to cool more quickly after hand contact has warmed it. Red wine glasses can have particular styles of their own.

such as:

• Bordeaux glass: Tall with a wide bowl, and is designed for full bodied red wines like Cabernet and Merlot as it directs wine to the back of the mouth.

• Burgundy glass: Larger than the Bordeaux glass, it has a larger bowl to accumulate aromas of more delicate red wines such as Pinot Noir. This style of glass directs wine to the tip of the tongue.
• WHITE WINE GLASS

White wine glasses are generally narrower,although not as narrow as champagne flutes, with somewhat straight or tulip-shaped sides. The narrowness of the white wine glass allows the chilled wine to retain its temperature for two reasons;

• The reduced surface area of the glass (in comparison to red wine glasses) means less air circulating around the glass and warming the wine.
• The smaller bowl of the glass means less contact between the hand and the glass, and so body heat does not transfer as easily or as fast to the wine.
• CHAMPAGNE FLUTES

Champagne flutes are characterized by a long stem with a tall, narrow bowl on top. The shape is designed to keep sparkling wine attractive and inviting during its consumption. The glass is designed to be held by the stem to help prevent the heat from the hand warming up the champagne. The bowl itself is designed in a manner to help retain the signature carbonation in the beverage. This is achieved by reducing the surface area at the opening of the bowl. Champagne flutes are often used at formal engagements, such as award ceremonies and weddings.

• SHERRY GLASS

A sherry glass is a drinkware generally used for serving aromatic alcoholic beverages, such as sherry, port, aperitifs and liqueurs, and layered shooters. An ISO-standard sized sherry glass is 120 ml. The co pita, with its aroma-enhancing narrow taper, is a type of sherry glass.

• COUPETTE GLASS

A modified version of the cocktail glass. Used for serving drinks where the rim of the glass is required to be coated in either sugar or salt or any other condiments used to make some of the more exotic drinks such as margaritas.

• PITCHER

This larger container usually has a handle and a lip or spout for pouring the contents into several glasses. Available in glass or plastic. Generally used for serving beer for a beer keg for draft beer.

• OLD FASHIONED GLASS

The Old-Fashioned glass, rocks glass, or "low ball",is a short tumbler used for serving liquor "on the rocks", meaning over ice, or cocktails having few ingredients. It is named after the old fashioned cocktail, traditionally served in such a glass. A White Russian is traditionally served in the Old Fashioned Glass.

• YARD GLASS

A yard (or yard glass) is a very tall glass used for drinking beer; a yard (or yard of ale) also refers to the (variable) quantity of beer held by such a glass.The glass is approximately 1 yard long (hence the name), and holds 2 imperial pints (1.14 litres) of liquid. The glass is shaped with a bulb at the bottom, and a widening shaft which constitutes most of the height. Because the glass is so long and in any case does not usually have a stable flat base, it is hung on the wall when not in use.

• COFFEE-MUG

Almost a smaller version of the beer mug, made of thick heavy glass and used for coffee

• IRISH COFFEE CUP

A uniquely shaped glass with a handle that is used to serve any hot beverage such as Spanish coffee or cocoa.

5.HANDLING OF GLASSWARE

• Glassware is highly fragile and most delicate and expensive: hence atmost care has to be taken while handling glass equipments.
• Glasses are normally stored in a glass pantry and should be placed upside down in single rows on paper-lined shelves, to prevent dust settling in them.
• Tumblers should not be stacked inside one another as this may result in heavy breakages and accidents.
• The appearance of the drink mainly depends on the glass and therefore, the glass should be sparkling clean and attractive in shape and style.
• When glassware is machine or hand washed, each individual item must be polished and dried with a glass cloth made of linen, as water leaves stains on the glasses.
• Glasses whether clean or dirty have to be handled by the base or stem, since the finger prints left on the glass necessitates polishing.

6.CHINAWARE

China is a term used for crockery whether bone china (expensive and fine), earthenware (opaque and cheaper) or vitrified (metallised). Most catering crockery used nowadays tends to be vitrified earthenware, which is very durable and haven been strengthened. Crockery is also usually given rolled edges to make it more chip resistant. Chinaware is made of silica, soda ash, and china clay, glazed to give a fine finish. Chinaware can be found in different colours and designs which are always coated with glaze. Chinaware is more resistant to heat than glassware. There are various classification of catering china.

They are:

• PORCELAIN Porcelain is a ceramic material made by heating selected and refined materials, which often includes clay of kaolinite clay, to high temperatures. The raw materials for porcelain, when mixed with water, form a plastic body that can be worked to a required shape before firing in a kiln at temperatures between 1200°C and 1400°C. The toughness, strength, and translucence of porcelain arise mainly from the formation of glass at high temperatures and the mineral mullite within the fired body.

• BONE CHINA Bone china is porcelain made of clay mixed with bone ash. This is very fine, hard china that is very expensive. The decorations are to be found under the glaze only. The price of bone china puts it out of reach of the majority of everyday caterers, and only a few of the top class hotels and restaurants would use it. The range of design, pattern and colour is very wide and there is something to suit all occasions and situations.

• EARTHENWARE Earthenware may sometimes be as thin as bone china and other porcelains, though it is not translucent and is more easily chipped. Earthenware is also less strong, less tough, and more porous than stoneware,but its low cost and easier working compensate for these deficiencies. Due to its higher porosity,earthenware must usually be glazed in order to be watertight.

• STONEWARE Stoneware is a hard pottery made from siliceous paste, fired at high temperature to vitrify (make glassy) the body. Stoneware is heavier and more opaque than porcelain. The usual color of fired stoneware tends to be grayish, though there may be a wide range of colors, depending on the clay. It has been produced in China since ancient times and is the forerunner of Chinese porcelain.

7.CHINAWARE SERVING ITEMS

There are wide ranges of chinaware serving items and their sizes vary according to the manufacturer and the design produced. Recent developments in chinaware include the ovenproof ware (dishes, casserole and coconut dishes), which allow food to be brought straight from the oven to the table.

8.HANDLING OF CHINAWARE

Whatever quality of china or crockery is used, the most important thing to ensure is that it is washed, rinsed and dried correctly to ensure that no dirt, stains or streaks appear.

• Chinaware has a high breakage rate and, therefore,needs careful handling.
• They should be stored on shelves in piles or stakes of approximately two dozen each. Any higher may result in their toppling down.
• They should be stored at a convenient height for placing on, and removing from the shelves to avoid accidents.
• Chinaware should be kept covered to prevent dust and germs settling on it.
• Chipped and cracked items harbor germs and should,therefore, not be used and disposed off carefully.

9.TABLEWARE

Tableware includes the dishes, glassware, cutlery, and flatware eating utensils (knives, forks, and spoons) used to set a table for eating a meal. The nature, variety, and number of objects varies from culture to culture, and may vary from meal to meal as well. Tableware may be categorized as follows:

• FLATWARE Flatware denotes all forms of spoon and fork. Flatware, especially that used by most people when they eat informally, is usually made of stainless steel.
• CUTLERY Cutlery refers to knives and other cutting instruments.
• HOLLOWARE Holloware refers to table service items such as sugar bowls, creamers, coffee pots, teapots, soup tureens,hot food covers, water pitchers, platters, butter plates and other metal items excluding flatware and cutlery.

10.SPECIAL TABLEWARE

There is almost an unlimited range of flatwar, cutlery and hollowware in use in the catering industry. Apart from the familiar knife, fork, spoon, vegetable dishes and lids, entrée dishes and lids,soup tureens, teapot, hot water jugs, sugar basins there are a number of specialist items of equipment available for use with specific dishes. Some common specialist equipments are listed

below:

SPECIAL TABLEWARE

• SIVER TEA TONG

The silver tea tongs (called also silver sugar tongs or silver sugar nips) are used for lifting sugar cubes from the sugar bowls and add to tea cups. The basic forms in which they were made are:

• fire tongs, of two arms joined at one end by a pivot

• scissors tongs, of two arms pivoting at the centre, in the form of a pair of scissors (tea tongs or sugar nips)Ends of tongs may be serrated.
• ASPARAGUS HOLDER

The asparagus holder is an utensil for a diner to hold a single stalk of asparagus. It is made of a single strip of metal, bent in the form of U-shaped tongs, with a small square plate at each end to grip the stalk.

• PASTRY SLICER

Pastry slicer is used for serving pastries (portion of gâteau)

• PASTRY FORK

Pastry fork is a small fork designed for eating pastries and other desserts while holding a plate. It is typically designed so that it can be used with the right hand, while the left hand holds the plate. It therefore has the left side widened to be used like a knife to cut the food when pressed down on the plate. Left-handed pastry forks have the right side widened instead. This fork may also be used to lift fruit pieces from the plate.

• OYSTER FORK

A fork used for picking up shellfish cocktail or oysters. This fork is shaped like a regular fork, but it slightly smaller and the tines are curved outward.

• LOBSTER PICK

This long, narrow utensil is used to pull every shred of meat from the hard-to-reach cavities (such as the legs) of lobsters and crabs. The tip of a lobster pick can either be pointed or in the shape of a tiny, two-tong fork.

• SNAIL TONG AND SNAIL FORK

Small, spring-operated tongs used to hold hot snail shells while extracting the snail. Unlike most tongs, these open by squeezing the handles. When the pressure is released,the tongs snap securely around the snail shell.

• SNAIL DISH

It is a round dish with two ears having six indentations to hold portion of six snails.

• SKEWERS

A long, thin, pointed rod that comes in various sizes. Skewers are made of metal or wood; the former often has a ring at one end. They're most often used to hold meat in place during cooking/ serving, as well as to skewer meat and vegetables to be grilled for shish kebab. The best skewers are square or flat-shaped that hold food securely when moved. Usually made of stainless steel.

• ICE-CREAM SCOOP

It is used to remove ice cream from a carton or other container while forming the ice cream into a ball or oval shape. Ice-cream scoops come in several styles and sizes.The simplest is a plain metal scoop- or spade-shaped utensil. Next comes one shaped like a half-globe or oval with a spring-action lever in the handle. When squeezed, the lever moves an arc-shaped blade across the scoop's interior and ejects the ice-cream ball. The nonstick-style scoop has antifreeze sealed inside.

• NUTCRACKER

It is a tool for cracking hard nutshells,usually consisting of two hinged metal arms between which the nut is squeezed.

11.STAINLESS STEEL

Stainless steel flatware and cutlery is available in a variety of grades. Use of stainless steels and super stainless steels is expanding in a variety of markets. Stainless steels have higher resistance to oxidation ( rust) and corrosion in many natural and man made environments; however, it is important to select the correct type and grade of stainless steel. Stainless steel is finished by different degrees of polishing: high polish finish, dull polish finish and a light grey matt, non reflective finish, etc. Stainless steel's resistance to corrosion and staining, low maintenance, relative in expense and familiar luster make it an ideal base atrial for tableware. Stainless steel neither tarnishes nor stains. It resists scratching far more than other metals and may,therefore, be said to be more hygienic.

12. HANDLING OF TABLEWARE

• Storage of cutlery and flatware is very important. Each item has to be stored in the boxes or drawers lined with baize to prevent the items being scratched
• They should be stored in cupboard or room which can be locked.
• Cutlery and flatware may be stored in cutlery trollies.

13. TABLES AND CHAIRS

The size and shape of tables depends entirely on the availability of space and the kind of service envisaged. Normally three types of tables are used. They are round, rectangular and square. Figure 4.3 Restaurant Tables

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 76 cm sq and 92 cm square to seat four people. The size of rectangular table to seat four people should be 137 cm x 76 cm. Commercial table tops come in a variety of materials: wood, metal, stone, tile and melamine. Many restaurant table tops are available with edged finishes to prevent scuffs and dents. In some expensive tables, another table top is placed with revolving facility, on top of which the food is placed where th guests can rotate revolving top and serve himself, if he chooses to.

CHAIRS

Chair are available in various shapes, colours and sizes to suit all occasions. Because of the wide ranges of style, chairs come in varied height and width. However 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 guests to sit and eat comfortably, without their legs touching the underside of the table

14.SIDE STATION / DUMMY WAITER

The side station is also called the dummy waiter or service console. This is a very important piece of furniture in a restaurant. It is used by the service staff for keeping all the service equipment at 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. For the convenience of the service staff, the side station should be strategically located in a restaurant. The side station should be kept clean and presentable as it can be seen by the guests. Figure 4.5 Side Station The following service equipment can be stored in a side station.

Salvers Creamers Wine chiller and stand Coffee pots Teapots Ice buckets and tongs Finger bowls Cruet sets Sugar bowl; and tongs Soup ladles Butter dishes Bottle and wine openers Cigar cutters Bread baskets Bud vases Candle holders Wine cradle Toothpick stand Straw stand Pot holders Drip bowls The style and design of the side board varies from establishment to establishment. It depends upon:

• The style of service and menu offered.
• The number of waiters working from one sideboard
• The number of tables to be served from one sideboard
• The amount of equipment it is expected to hold.

15. TROLLEYS

The various trolleys used in the food and beverage service outlets are:

• GUERIDON OR FLAMBE TROLLEY

A gueridon or flambe 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 flambed at the guest's table. Only skilled and well rained 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 for the service to guests in their rooms. The waiter sets up he 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 souffles can be served from a dessert trolley. This trolley has several shelves and the bottom shelf is reserved for plates, cutlery, linen and other service equipment. A glass or transparent trolley top makes it easy for guests to select a dessert of their choice.

• HORS D'OEUVRE TROLLEY

A horsd'oeuvre is the first course of a menu usually consisting of a selection of small items of egg, fish, meat, fruit and vegetables in pungent dressings. This horsd'oeuvre trolley is used to carry variety of appetizers. This trolley is probably the least popular in India, as a majority of guests are not too keen on horsd'oeuvre as a starter. hey prefer soups instead. However, this trolley can be used to popularize the special dishes that are introduced in the restaurant from time to time.

• CARVING TROLLEY

It is used for carving joints of meat at a guest's table. This trolley is seldom used in India.

16.LINEN

Linens are fabric goods, such as tablecloths, napkins and slip cloths. Linen is a material made from the fibers of the flax plant. Originally, many, such as bed sheets and tablecloths, were made of linen. Today, the term "linen" has come to be applied to all related products even though most are made of cotton, various synthetic materials, or blends. The main items of linen normally found in a restaurant are:

tablecloths; slipcloths; buffet cloths; trolley and sideboard cloths; and waiter’s cloths or service cloths.

17.TABLE CLOTHS

Table linens made from cotton or linen are not only more absorbent but also last longer. The fibers don't pill or pile as easy as with synthetic table linens and they don't become shiny when exposed to an iron's heat. Egyptian cotton and Irish linen are considered the finest materials for table linens because of their long,durable fibers. White is the most popular color for table linens because it's considered formal. Table linens in off white or ivory are also acceptable. A damask (woven) or embroidered pattern is a perfectly acceptable table cloth.

TYPES OF TABLES SIZE OF TABLES SIZE OF TABLE CLOTHS

Square table 76 cm sq 92 cm sq 137 x 137 cm 183 x 183 cm

Rectangular table 136 x 76 cm 183 x 137 cm

Round table 92 cm diameter 184 cm diameter

Table cloths should be large enough to cover the top as well as a portion of the legs of a table without interfering with the guest's comfort while he is seated at the table.The size of the tablecloth varies according to the size of the table it is required to cover.

18.SLIP CLOTHS OR NAPERONES

These are designed to be laid over the tablecloth to protect it from spillage and give it a longer life. Using a slip cloth reduces the number of tablecloths used and thus reduces the cost of inventory and laundry. Slip loths may measure 1 metre square approximately.

19.NAPKINS OR SERVIETTES

A napkin or serviette is a rectangle cloth or paper used at the table for wiping the mouth while eating. It is usually small and folded.Conventionally, t he napkin is folded and placed to the left of the place setting, outside the outermost fork. In an ambitious restaurant setting, it may be folded into elaborate shapes and displayed on the empty plate. A napkin may also be held together in a bundle (with cutlery) by a napkin ring. Alternatively, paper napkins may be contained with a napkin holder. Napkins may be of the same colour as tablecloths, or in a colour that blends with the decor of the restaurant. Napkins should be spotlessly clean and well-pressed. The ideal size for a napkin is between 46 to 50 cm sq.

21.BUFFET CLOTHS

For a buffet table, the minimum size of the tablecloth required is 2 m x 4 m.

21. TROLLEY CLOTHS AND SIDEBOARD CLOTHS

These are usually made from tablecloths well worn and not suitable for use on tables, mended by the housekeeping department and folded to fit a sideboard or trolley.

22.WAITER’S CLOTHS OR SERVICE CLOTHS

A service cloth is a very important part of service equipment as well as being part of the food server’s uniform. It must be kept clean and ironed at all times and only used as a service cloth for certain activities such as:

• Carrying hot plates
• Final polishing of plates
• Wiping small spills
• Brushing crumbs onto a service plate
• Wiping the undersides of the plates before placing plates on the table. Service cloths are also used by every waiter as protection against heat and to keep uniforms clean.

23.EQUIPMENT HANDLING

Management invests substantial amount in supplies and equipment. Service staffs are, therefore, expected that these equipment are handled gently and carefully. Staff should be sanitation and safety conscious. Equipment should be handled in the right spot stemmed glass by the stem, tumblers by the base, flatware by the handle. Bowls should never be held by the rim, use appropriate underlines. The thumb should never show on the plate. When setting up cutleries, as well as glass wares, avoid leaving finger marks by using trays or by securing them inside a cloth napkin. To prevent breakage, be conscious of the rules of equipment handling. Breakages are usually caused by the following

factors:

• MECHANICAL IMPACT results from object-to-object collision. This is induced by stacking of glass wares and china wares, picking of glasses in bouquet, overloading of buspans and trays, putting cutleries inside glasses.

• THERMAL SHOCK result of sudden change of temperature. This happens when hot water is placed inside a chilled / cold glass and vice versa, abrupt use of glasswares after coming of the dishwashing machines,heating chilled bowl in a microwave.

• IMPROPER HANDLING AND MISUSE OF EQUIPMENT using the equipment for a purpose it was not intended for such as using a glass to scoop ice, using knives for opening cans, etc.

• INATTENTIVENESS OR ABSENT-MINDEDNESS accidents often occur when service personnel are absent-minded or are inattentive in executing services especially when they are carrying breakable equipment

• ENVIRONMENTAL FACTORS greasy / wet floor, slippery Floor, broken tiles, blind doors.

24.MEASURES TO AVOID BREAKAGES

• Use trays when serving and bussing.
• Proper system should be followed in stacking and storing equipment.
• Use appropriate door for entry and exit. A separate door
• for entering and eiting should be installed to prevent collision.
• Use appropriate glass racks. Make sure that the glasses are conveniently, but not tightly inserted in each rack.
• Buss out glasses separately from chinaware.
• Avoid overloading trays and buspans.

25.DO'S AND DONT'S OF EQUIPMENT HANDLING

• Dump ice out of the glass; preheat the glass before pouring hot water. Don't pour hot drinks in chilled or cold glasses.
• Stack dishes according to size and kind. Never stack too high.
• Handle stemmed glasses by the stem and tumblers by the base. Never handle glasses in bouquet.
• Remove glass / china from bu span one at a time. Don't unload china, glasses at random.
• Use ice scooper for scooping ice. Never use the glass for scooping ice.
• Never put cutlery into glasses, put them in appropriate containers.
• Make sure of an adequate back-up supply of glassware for rush periods.
• Always be on the lookout for cracked or chipped glassware and remove them.
• Never allow glass-to-glass contact on overhead racks,keep distant from each other.
• Never overload the tray/bu span. Load only what it can conveniently accommodate.
• Never buss glasses in the sink. Buss them directly onto divider racks.
• Never stack glasses. Use trays and avoid over crowding them to prevent breakage.

26.SANITATION STANDARDS IN HANDLING SERVICE EQUIPMENT

• Use clean and sanitized glasses, flatware, chinaware and other equipment for service.
• All service equipment must be wiped dry with clean cloths to avoid watermarks. The cloths used for this purpose must be segregated from other wiping cloths.
• Bowls should be underlined with appropriate under liner and never to be served with the finger touching the rim.
• When serving straw serve them with their wrappers or in their respective dispensers.
• When serving additional utensils or napkin, place them in a small plate to avoid direct contact with hand.
• The thumb should be kept away from the plate to avoid touching the sauce, meat or dish.
• When setting up flatware and glasses, avoid leaving finger marks; carry them in trays or with a cloth napkin.
• Never serve food using cutleries that have fallen on the floor.
• To avoid contamination, food must be covered when it is not served immediately. Never serve utensils, cups, glasses or plates that are oily,wet or with fingermarks, spots or lipstick mark.