SIDE BOARD OR 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 enroute 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.

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

TABLES & CHAIRS

TABLES & CHAIRS

TABLES & 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.

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.



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.

STAINLESS STEEL

Stainless steel flatware and culery 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 inexpense and familiar luster make it an ideal
base material 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.

SPECIAL RESTAURANT EQUIPMENTS

SPECIAL RESTAURANT EQUIPMENTS

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, hotwater 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: