Food Service Equipment and Glassware

• This chapter covers food service equipment, dining room furniture, linen, crockery, glassware, cutlery, flatware, hollowware, and special service items.

Equipment Classification

• Fixed equipment includes furniture, floors, walls and ceilings.
• Mobile equipment includes all trolleys or carrying stations.
• Circulating equipment is linen, glassware, chinaware and tableware.

Glassware

• Well-designed glassware combines elegance, strength, and stability, and is finely rimmed and clear.
• Food and beverage service outlets use a variety of glasses for different types of drinks.
• The parts of glassware are the rim, bowl, stem and foot

Pilsner Glass

• Used to serve light beers, especially pilsners, and is smaller than a pint glass.
• The sizes are usually 250 ml or 330 ml.

Beer Stein/Beer Mug

• This is a traditional German beer tankard or mug.

Flute Glass

• The preferred vessel for sparkling wines and fruit beers because its narrow shape maintains carbonation.

Beer Goblet

• Large, stemmed, bowl-shaped glasses appropriate for serving heavy Belgian ales, German bocks, and other big sipping beers.

Tulip Glass

• Helps trap aroma, aids in maintaining large heads, and creates a visual effect.

Cocktail Glass

• Used to serve cocktails such as Martinis.

Red Wine Glasses

• Characterized by a rounder, wider bowl, which gives the wine a chance to breathe.

White Wine Glass

• Generally narrower glasses compared to red wine glasses.
• They are not as narrow as champagne flutes, with straight or tulip-shaped sides.

Champagne Flutes

• Show a long stem with a tall, narrow bowl on top

Champagne Saucer

• Also known as a champagne coupe, this stemmed glass is shallow and broad-bowled.
• Commonly used at wedding receptions and stacked in layers to build a champagne tower.

Old Fashioned Glass

• The Old-Fashioned glass, rocks glass, or "lowball", is a short tumbler used for serving spirits "On the rocks."

Water Goblet

• Used mainly for serving water.

Brandy Balloon

• Used for serving brandy neat.

Sherry Glass

• Used for serving aromatic alcoholic beverages, also called an Elgin glass.

Table of Drinking Glasses And Their Uses

• Cocktail glasses are for all kinds of cocktails
• Champagne saucers are not preferrable, the effervescence goes off quickly due to wider surface area.
• Tulip glasses are for Champagne and sparkling wines effervescence stays longer
• Flute glasses are for Champagne and sparkling wines, effervescence stays longer
• Paris goblets, in various sizes, are for wines, water, juices, beers, and cocktails, especially Cobblers and Pina Colada
• Worthington glasses are for bottled beers, soft drinks, juices, coolers, and long drinks
• Rocks/Old-fashioned glasses are for spirits and mixers.
  • Traditionally called whisky glass
• Highball/Collins glasses are for rspirits and mixers, highballs, John Collins, Tom Collins, Mint Julep and water
• Brandy Balloon glasses are for brandies, B&B, brandy- and liqueur-based cocktails, frappes and liqueurs
• Sour glasses are used for for spirits, mixers, and sours
• Martini cocktail glasses are for dry, medium and sweet Martinis, Manhattans, and for other cocktails
• Slim Jim glasses are used for spirits, mixers, and sours and are an alternative to highball glasses
• Copita (sherry) glasses are mainly for Sherry but for sweet wines
• Elgin glasses are for sherry and smaller version is for liqueurs
• Port or sherry glasses are for port, sherry and sweet wines
• Lager/pilsner glasses are for bottled and draught lager beers
• Beer (straight) glasses are traditional beer glasses available in different sizes, used for any beers and beer-based mixed drinks
• Beer (dimple) glasses are Presentation by Edgar Dsouzaes in different sizes, used for any beers and beer-based mixed drinks

Table of Glasses And Their Sizes

• Beer glasses sizes are 10-12 oz
• Brandy balloon/snifter glasses sizes are 8-10 oz
• Champagne (flute/tulip, saucer) glasses sizes are 6-8 oz
• Cocktail glasses sizes are 4 3/4 oz
• Collins glasses size are 10-12 oz
• Cooler glasses sizes are 15-16 1/2 oz
• Cordial glasses sizes are 1 1/4 oz
• Highball glasses sizes are 8-10 oz
• Margarita glasses sizes are 5-6 oz
• Old fashioned glasses sizes are 7 oz
• Rocks glasses sizes are 5-7 oz
• Sherry glasses sizes are 3 oz
• Sour glasses sizes are 4 3/4 oz
• Wine glasses sizes are 8-9 oz
• Liqueur glasses sizes are 25 ml

Tableware

• Tableware includes flatware, cutlery, and hollowware.
• Flatware is all forms of spoons and forks.
• Cutlery refers to knives and other cutting implements in the dining area, but commonly refers to spoons, knives and forks in the hotel industry.
• Hollowware refers to all tableware other than cutlery, such as pots, jugs, and bowls.

Items Of Cutlery And Their Uses

• A soup spoon is for for thick soups
• Dessert spoon are for thin soups, breakfast cereals
• Service spoons and forks are for transferring dishes from the container onto the guest's plate
• A tea spoon is for Tea, coffee, juice served with accompaniments, fruit cocktails, sweets served in coupes or glass bowls
• A coffee spoon is for coffee served in demitasse after lunch or dinner
• Egg spoons are used with boiled eggs, tea spoon may be used in place of egg spoon (smaller than tea spoon and bigger than coffee spoon)
• A side knife is placed on the side plate for bread, toast, rolls, cheese
• Fish knife and for all fish dishes, hors d'oeuvre varies
• Small knives and forks are for vegetable, savoury, and meat dishes if not served as the main course
• Steak knives are for steaks (serrated edge)
• Dessert spoons and forks are for all pastas and rice except spaghetti, for sweets
• Fruit knives and forks are for dessert, small knives and forks may be used in place of fruit knives and forks
• Large knives and forks are for main courses
• Dessert spoons and table forks are used for spaghetti, the spoon is placed to the left and the fork to the right
• Sundae spoons are used for ice cream or any shakes with ice cream served in tall glass
• Ice cream spoons are used for ice cream served in coupes, most hotels use a teaspoon in place of the ice cream spoon.
• Many food service operations do not use fish knives and forks.
• All-purpose knives and forks are used for most of the dishes.

Crockery

• Crockery is classified as flatware, cups and bowls, and hollowware.
  • Flatware: plates and saucers serving flats.
  • Cups and bowls: for tea and coffee cups, soup and sweet bowls and serving dishes.
  • Hollowware: pots and vases.
• Types of crockery are bone china, hotel earthenware, stoneware and porcelain
  • Bone china is very fine and hard, made to thicker specifications for hotels, and is expensive.
  • Hotel earthenware is more durable than domestic earthenware but the cheapest.
  • Stoneware is a natural ceramic material.
  • Porcelain a different composition from a semi-translucent body, normally cream/grey, and has high resistance to chipping.
• Sizes of crockery include:
  • Side plate: 15cm / 6 in diameter.
  • Sweet plate: 18 cm / 7 in diameter.
  • Fish plate: 20 cm / 8 in diameter.
  • Soup plate: 20 cm / 8 in diameter.
  • Joint plate: 25 cm / 10 in diameter.
  • Cereal/ sweet plate: 13 cm / 5 in diameter.
  • Teacup and saucer: 20 cl
  • Coffee cup and saucer (demitasse): 10 cl
  • Tea Pot
• Additional types of crockery include ashtrays, egg cups, soup bowls/cups, platters (oval plates), sauce boats, and milk jugs.
• Hollowware includes hot water jugs, creamers, consommé cups and saucers, sugar basins, cereal bowls, and cruet sets.
• Types of serving crockery are white ceramic canapé trays, cake stands, and vegetable dishes.
  • White ceramic Canapé Trays: stylish great for all kinds of nibbles
  • Cake Stands: traditional three tier cake stands suitable for cakes or sandwiches
  • Vegetable dishes: used for serving vegetables

Linen

• Linen in the food service area includes tablecloths, napkins, tray cloths, slip cloths, buffet cloths, waiter's cloths, and tea cloths.
• All tables with wooden tops are covered with tablecloths.
• The color of the cloth should blend with the color scheme of the interior.
• Hotels with many restaurants may use different colored tablecloths for each outlet for better control of linen movement.
• Tablecloth size depends on the size of the table.
• Napkins are for guests' use, folded and kept in the glass, on the side plate, or in the center of the cover, and normally measure at 18-20 in.
  • Folded napkins are kept in the glass for dinner and on side plates or at the center of the cover for lunch, depending on whether this is followed strictly or not.
  • They may be referred to as serviettes
• All covers must have one type of fold, and all covers must have napkins placed in one position.
• A slip cloth is used over the tablecloth (1m x 1m).
• A waiter's cloth is used by waiters during service for wiping the edges of dishes and for carrying hot dishes.
• Tray cloths are used for lining trays for better presentation and to provide a good grip for items being carried.
  • The cloth should be changed when wet or soiled.
  • Rexin material may be used for tray cloths, as it can be wiped dry.
• Buffet cloths of various sizes are used for covering buffet tables.
• Satin cloth is draped around the front of the buffet table to cover the legs and make the buffet counter attractive, and is available in attractive colors.
• Tea Cloth is used for wiping cutlery and crockery and must be lint-free and changed frequently.