Page 35 - Waiter-Learner Manual (ENGLISH).indd

MODULE 3: RESTAURANT, BAR EQUIPMENT AND HANDLING TECHNIQUE

Forks Serving Utensils

Gateau/cake slice

Main
Ladle

Nut cracker
Entree

Sugar tongs
Fish
Lobster cracker

Oyster
Strainer Snail tongs
Snail

Lobster pick Grape Scissors

Service spoon

Polishing, handling and storing of cutlery

Dirty or unpolished cutlery creates a poor impression of a restaurant and its hygiene and
service standards.

Here are some steps and methods to clean and polish cutlery:

• Use a clean metal container half full with boiling water. Add a few drops of white
vinegar or lemon juice to the water.
• Hold cutlery by the handle, submerge into the water solution for at least 10
seconds, then remove and polish vigorously with a clean, dry, lint-free cloth.
• If water stains have not been removed, repeat the above process.
• When polishing is complete, take care not to contaminate polished cutlery by
touching and leaving fingerprints on it.
• Sort various sizes into appropriate clean cutlery containers, or use a clean tray. If
there is no cutlery drawer, cover with a clean cloth or wrap in cling wrap to keep
cutlery clean and sterile.

3.4 Restaurant Linen

Linen is one of the most costly and essential material used in the restaurant. Mostly, cotton
is used in the restaurant for all purpose because of its absorbent quality. Restaurant linen
consists mainly of table cloths, overlays, napkins and other more specialised items such
as place/table mats, table runners, buffet skirts and so on.

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