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Saturday, June 26, 2010

EQUIPMENT HANDLING

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 conviniently, but not tightly inserted in each rack.
• Buss out glasses separately from chinaware.
• Avoid overloading trays and buspans.

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 underliners. The thumb should never show on the plate.
When setting up cutleries, as well as glasswares, 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:
1. Mechanical Impact -- results from object-to-object
collision. This is induced by stacking of glasswares and
chinawares, picking of glasses in bouquet, overloading of
buspans and trays, putting cutleries inside glasses.
2. 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.

3. 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.
4. 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.
5. Environmental Factors – greasy / wet floor, slippery
floor, broken tiles, blind doors.

LINEN

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

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.

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.

LINEN

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.

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.
4.9.1 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.

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 cloths may measure 1 metre square approximately.