The document provides an extensive overview of food and beverage service equipment, detailing various types of cutlery, tableware, hollowware, and glassware used in dining establishments. It outlines the importance of proper preparation, sanitation, and organization in dining areas, including the mise en place concept for service stations. Additionally, it emphasizes maintaining cleanliness and the correct handling of service equipment to ensure a positive dining experience.

1. Food and Beverage
Services NC II
Lesson 1. Prepare The Dining Room / Restaurant Area for
Service
LO 2: Prepare Service Stations and Equipment
LO 3: Set-Up Tables in The Dining Area
LO 4: Set The Mood/ Ambiance of the Dining Area

2. Common Service Equipment and
Supplies in Restaurant Service
1.Forks
2.Spoons
3.Cutlery
4.Hollowware
5.Tableware or Flatware
6.Supplies
7.Accessories
8.Glasses

6. Common Service Equipment and Supplies
Forks
1. Dinner Fork Largest of the forks used in table setting
2. Fish Fork Four tined fork used in eating fish
3. Dessert or Salad Fork Four-pronged shorthanded fork with broad tines which
is used to eat salad or dessert
4. Seafood/oyster/cocktail
fork
Smaller long handled three-pronged fork, the purpose
of which is to spear food
5. Snail/ escargot fork Used for eating snails or escargot
6. Serving fork For serving dishes

7. Common Service Equipment and Supplies
Spoons
1. Serving spoon Used for serving, larger than a table spoon, has long
handle
2. Dinner spoon Spoon with oval bowl used for luncheons and dinners
3. Relish spoon Small, pierced spoon used for serving relish, olive and
pickles
4. Iced tea spoon Long—handled teaspoon, used for drinks served in a tall
glass like iced tea
5. Bouillon spoon Used for bouillon soup
6. Cream soup spoon Used for thick cream soup
7. Teaspoon Commonly used for tea or coffee can also be used for
desserts
8. Demitasse spoon Very tiny spoon, used in serving demitasse coffee
9. Cereal spoon Large spoon similar to a dessert spoon
10. Ice cream spoon Used for serving ice cream

8. Common Service Equipment and Supplies
Cutlery - refers to knives and other cutlery services
1. Dinner Knife Knife with either straight or serrated blade with a
broad and rounded tip used for luncheons ad dinners
2. Steak Knife knife with a serrated blade and a pointed tip used for
steaks
3. Fish knife knife with a broad blade, which is used when fish is
served
4. Butter knife or spreader, is a small blunt knife used for butter
5. Butter server small broad spatula, bigger than the spreader used
for serving butter
6. Dessert knife used for eating dessert
7. Cheese Knife used for cutting cheese
8. Pastry or pie server short- handled elongated and leaf-shaped spatula,
used for serving cakes and pastries
9. Salad knife Used for salad

9. Common Service Equipment and Supplies
Hollowware- vessels or serving dishes and accessories, which are
made usually of silver that are hollow or concave.
1. Pitcher Water container
2. Coffee Pot Container for brewed coffee
3. Tea Pot Deep round dish, which is used for serving tea
4. Sauce Boat Container for serving sauces
5. Escargot Tong Holder used for eating snails
6. Soup ladle Large deep spoon with a long handle that is used for
serving liquids and soup
7. Gravy Ladle Small bowl with a long handle used for serving gravies
and sauces
8. Sugar tong Small tong used for serving sugar cubes
9. Ice tong Tong with a rounded bowl and a long handle used to pick
up cubes of ice
10.Silver food cover Cover for a dish easily removed when it is about to be
served

10. Common Service Equipment and Supplies
Hollowware- vessels or serving dishes and accessories, which are
made usually of silver that are hollow or concave.
11. Candelabra an ornamental branched candlestick holder for more
than one candle or lamp
12. Chafing Dish container for hot dishes in a buffet
13. Salt and Pepper shaker a container of salt and pepper
14. Silver oval platters used as container for serving food in the buffet
15. Ice cream scooper a utensil used to dish out ice cream or other soft food
16. Ice Scooper made of stainless steel used to scoop or moving out
crushed iced
17. Ashtray receptacle for ash, typically from combustible consumer
products such as cigarettes and cigars

12. Common Service Equipment and Supplies
Dinnerware or Chinaware
1. Dinner plate 12” also known as joint plate, meat plate. Used to serve
main course.
2. Dessert plate/ fish plate - 10” used to serve starters, pasta, dessert, fish, etc.
3. Bread and butter plate 6” used to serve bread and butter or cheese or as
underliner
4. Soup plate 8” used to serve both thick and thin soup, also used as an
underliner.
5. Soup bowl/ cereal bowl used to serve soup, breakfast cereals
6. Soup/Bouillon cup also known as consomme’ cup and has two handle. Use to
serve clear soup and served with underliner
7. Coffee cup 240-300ml (8-10 fl.oz) used to serve coffee during breakfast.
8. Coffee cup saucer 4” inderliner for coffee cup
9. Tea Cup For serving tea
10. Demitasse cup For espresso single and black coffee

13. Common Service Equipment and Supplies
Dinnerware or Chinaware
11. Cream and milk
container
Container for milk and cream used in coffee
12. Sugar container Container for sugar used in coffee
13. Milk jug container container for milk used in cereals
14. Coffee pot Container for freshly brewd coffee
15.Tea pot For steeping tea leaves or herbal milk in nearly boiling
point
16. Monkey dish For pickles, atchara, tempura sauce and other sauces
17.Soup tureen For serving soup or stew
18. Bread bin Container for bread and other baked goods
19. Beer mug For serving beers
20.Butter dish Used in serving butter

14. Common Service Equipment and Supplies
Dinnerware or Chinaware
21. Service or base Plate 14” largest plate. Used before the other plates
22. Oval platters Used for Buffet, Russian service or family service. Comes in
16”, 14”, 12”, 10” and 9”
23. Baking dish Container for food preparation and baking
24.Sauce and vinegar
container
Container for sauce and vinegar
25. Flower vase Accessory placed at the center of the table

17. Common Service Equipment and Supplies
Beverage and Glassware
1. Champagne glass ( flute,
tulip, saucer)
For champagne and other cocktail drinks
2. High glass ( thin, slim or
small)
6 or 8 oz for high ball drinks, like gin and vodka. Also for
soft drinks, juices and soda
3. Collins glass 10.5 to12 oz. for long drinks
4. Cocktail martini glass 2.5 to 5 oz. v shaped glass for Martini and other cocktail
drinks
5. White wine glass 6oz for white wines
6. Red wine glass 8 oz for red wines
7. Margarita glass 6 oz. for Margarita cocktails
8. Beer glass (pilsner, footed,
mugs)
For beer like san Miguel and Budweiser
9. Cordial or liqueur glass 1.5 oz For cordials and liqueurs like Kahlua and Drambuie
10. All purpose glass For red , white or rose wines

18. Common Service Equipment and Supplies
Beverage and Glassware
11. Rock glass or old
fashioned glass
For whiskies like Manhattan. Short glass with wide mouth
Single shot – 8 oz
Double shot- 12 oz
12. Sherry glass 2.5 – 3 oz . For sherry drinks like Tio Pepe and dry sack
13. Water goblet 10.5 to 11.5 oz. for serving water
14. Special glasses ( squall
glass , Poco Grande)
8 to 20 oz often used for drink of the month, iced tea and
other special drinks
15. Irish coffee glass 10 oz for Irish coffee
16. Brandy snifter/ Brandy
Glass
Single shot-8 oz
Double shot 12-14 oz
For brandy like Fundador, Cognac, Carlos 1
17. Shot Glass 2 oz. for straight spirits like vodka and tequila

20. Type of Bar Glasses

21. Tumblers

22. Footed Glasses

23. Stemmed Glasses

24. Stemmed Glasses

25. Mugs

26. Common Service Equipment and Supplies
other equipment and supplies
1. Flambe Trolley Used for table side preparation
2. Bussing trolley Used to gather soiled dishes
3. Folding side tray Portable folding tray. Placed right beside the guest table
4. Glass divider rack Used to store glasses
5. China rack Use for chinaware storage
6. Cutlery rack rack for cutlery
7. Service trays Used in assembling and serving food and drinks
8. Bread basket Container for bread
9. menu Contains list of dishes for the selection of customers
10. Menu stand and menu
table number
Where you clip the table number
11. Change tray Where change of customer are placed
12. Bill folder Where bills are presented to gusts

27. Common Service Equipment and Supplies
other equipment and supplies
13. Vinegar and sauce
container
Carries condiments
14. Sauce boat Container for sauces and gravy
15.Flower vase and
candelabra
Decorative accessories placed at the center of the table
16. Straw dispenser and tong Dispenses straws , for serving ice
17. Cake stand For cake display
18. Salt and pepper shaker Container for condiments like salt and pepper

28. Prepare Service Stations and Equipment
Mise en place
French term which means “put into place” pre-
serve preparations.
Mise en place allows the use of teamwork, which
is essential to maintain energy levels throughout
the day and to avoid overtime pay.

29. Mis-en-Place Preparations
A. Pick up and Cleaning of Equipment
1. Have a list of items to be picked up and to be installed
2. Bring the requested items in a trolley. Follow the guidelines below:
• China wares – must be piled up by tens to avoid accidental breakage
• Glass wares – must be placed in a glass rack
• Flat wares – must be put in a flatware rack or utility plastic box by type.
3. Check for damages
B. Wiping and Polishing Service Wares
1. Prepare clean and dry wiping cloths. Use color codes.
2. Dry cutleries, china wares using clean dry cloth. Do not dry in an
electric fan as the air may carry dust and dirt.
3. Wipe/polish china wares and glass wares.

30. Preparing the side stand (waiter stand)
 The side is a storage and service unit located close to
serving areas, which eliminates frequent trips to the
kitchen for supplies. One of the main opening duties is
to stock the side stands nearest your station with
various service ware, garnishes, beverages and supplies
 It is advisable to install a service cabinet or sideboard in
every station in the restaurant
 Items placed on the sideboard must be regularly
checked for cleanliness and condition

31. Care for silverware
Wash and rinse promptly in hot water
Dry completely and quickly to retain luster
Use mild detergent
Store in tarnish- proof flannel bags
Use only for its intended purpose
Use a small, soft brush for cleaning the crevices in
ornamental silver

32. Tips on handling utensils and service wares
Never hold the fork by its tines, the spoon by
its bowl and the knife by its blade.
Hold all flatware by the handle

33. Prepare Service Stations and Equipment
Tableware or plate ware
are table appointments over which food
is placed during dining.
Factors to be considered in choosing plate ware/dinnerware
• Durability
• Attractiveness in color, size and shape of each piece
• Suitability
• Possibility of replacements or availability
• Versatility of use
• Workmanship
• Design in relation to the style of service
• Type of material in relation to one’s requirements
• Price

34. Service station mise en place
Is the preparation of a waiters station in a food service area. Typical
side stand supplies would be:
1. Flatware and cutlery, knives, soup spoons and forks
2. Crumbing down equipment
3. Service plates
4. Tea/coffee equipment
5. Glassware/beverage ware
6. Clean folded napkins
7. Toothpicks
8. Menus
9. Wine list
10.Clean table linens
11.Ice tongs
12.Order pads, guests checks, pencils, pen
13.Condiments ( slat, pepper, etc)
14.Meal accompaniments ( jam, coffee, cream, calamansi etc)
15.Clean placemats
16.Tip trays, booklets

35. Waiters stand /Side stand
Storage stand is a storage and service unit located close to the serving areas,
which eliminates frequents trips to the kitchen for supplies.
One of the main opening duties is to stock the
side stands nearest your station.

36. SANITATION STANDARDS IN HANDLING FOOD SERVICE EQUIPMENT
 Set up and serve only the clean and sanitized glasses, cutleries,
dinnerware and other food service equipment.
 Equipment should not be exposed to contamination. Keep them
in close drawers or cabinets.
 Wiping cloth shall be free from oil and food debris and shall be
used for no other purpose.
 Wash hands before and after handling food service equipment.
 Handle glasses by the stem or base, cutleries by the handle.
 Underline bowls with a plate and never serve them with the
finger touching the rim.

37. SANITATION STANDARDS IN HANDLING FOOD SERVICE EQUIPMENT
 Never hold or serve a toothpick, straw or napkin with bare
hands. Protect them from bacterial contamination by serving
them in wrappers or in their respective dispenser.
 When serving additional cutlery or napkin, place them in a small
plate to avoid direct contact with the hand.
 When setting up cutleries and glasses, avoid leaving finger
marks on them by carrying them in trays or by placing them
inside a cloth napkin.
 Never serve food and cutleries that have dropped on the floor.

38. SANITATION STANDARDS IN HANDLING FOOD SERVICE EQUIPMENT
 To protect food from cross- contamination, keep them covered
when they are not served immediately.
 Wash and wipe dry food containers before using them.
 Avoid placing food on top of tables or counters.
 Checks the service station for cleanliness and possible pest
infestation. Keep station neat, clean and free of foul odor.
 Never serve cutleries, glasses, cups or dinnerware that are oily or
with finger marks, lipstick mark or spot. Remove them from the
service station and bring them to the dishwashing area for
proper washing. Use hot water to remove grease.

39. Tent Cards / Table Tents
 triangular table displays. They are folded in a way that it is
readable from both sides of the displays. Its primary
purpose is to show the menu or the specialty of the day.
They can also be used to advertise products and services
or promote discounts.,

40. Activity #1
 Make a table card. Create your own style and contents
according to your preference.
 Follow instructions in the activity sheet 1 and 2 found on page 24,
“How to make and fold table cards”
 You may also watch video on you tube. Submit Next meeting.
Activity #2
 Identify the different food service supplies and equipment. Be ready to
present and identify them in front of class.

41. End of Lesson