These come of various types and will be located on the sideboards, not being put on the table until the customer's claim. Special care must be taken in its daily filling. Check their spouts and caps daily, cleaning them with warm water. When we have several used knobs, we will complete them with each other to avoid offering little to customers; what can be interpreted as ridiculous in some cases. If we suggest a sauce, we will do it appropriately to the food the customer consumes.
Dishes: They are generally made of earthenware like other utensils, in varied colors, models and sizes. The latter being determined by the types of food that will usually be served in them. The delicacy or beauty that they may have is dependent on the type of tableware they are part of.
Although dishes are made for specific uses, according to the classification and forms of food services, there are nevertheless multiple commercial uses, such as that of salad, which sometimes replaces bread and butter.
The dishes used commercially will be resistant and capable of withstanding high and low temperatures, as well as relatively rough handling without breaking.
TRENCHERO DISH: All roasts or main dishes will be served, as their diameter is proportional to the size of the portions served in it, it will be appropriate for some others foods such as compound salads, wheat cakes, large sandwiches, etc.
SOPERO DISH: It is used to serve stews, creams, spaghetti; and other non-gratin pasta. Whenever deep plates are used, a flat plate will be placed under the base to facilitate its manipulation and avoid spillage of the content, because if the soup plate were taken by its edge, the liquid when moving would wet the thumb, which in addition to being unhygienic would be unpleasant to the client.
SALAD PLATE: As its name indicates, most salads will be served in it, as well as some desserts. It will be used as a base plate in the service of various foods, also to be placed under water jugs, ice bowls, etc. Due to its size, it is the most used plate in the service. Its diameter is smaller than that of the trench.
For desserts with syrup, a plate of a similar size, but somewhat deeper, will be used.
Handling and transportation of dishes
It can be done manually or with the help of the tray, but always with the greatest care to avoid breakage.
When they contain food, the best thing to do is carry one in each hand, because in addition to being hygienic, it will be elegant for the customer. However, they usually carry two or three in the left hand and one in the right.
When we do it in trays, these will be taken to the sideboard and then the Head of Range passes them to the client's table quickly and precisely. The caps will be removed in front of him.
To transport a large number of plates, a cloth, with which we will cover these and place them at waist height (left side) for their best and safe handling.
When serving food, we will keep in mind that hot go on hot dishes; and cold ones in cold dishes.
The bread plate is the smallest of all these and its peculiarity is that it will serve for serving butter and jams.
The plates of coffee and coffee with milk, are companions of their respective cups, having their specific use for these purposes.
THE SOURCES AND COVERS
These utensils are components of the tableware, they have a great use in the restaurant when the services "Russian", "French" and "French with auxiliary car" are performed. The material for its manufacture must be fire resistant, since while the service is done, they are placed on the reject to keep the food warm.
The sources will always be accompanied by their lids since these are the ones that keep the heat of the food. When presenting it to the client, a service cloth will be placed on the palm of the left hand to avoid burns.
In front of the client they will uncover to present the food that comes from them, given their approval they will be taken to the gueridón, proceeding to perform the corresponding service.
We must keep in mind that both sources with food go the dishes that correspond to these foods if they have not been brought beforehand.
Its cleaning will depend on the material they have.
JUGS, BOWLS AND TONGS
The water jugs may be of different materials, but the most common in restaurants luxury or first are the glass ones. Their beauty or delicacy they may have, will depend on the type of tableware they are part of.
The material with which these jugs are made must be resistant to continuous manipulation. Its cleaning must be extreme, since it will be one of the first utensils to reach the table and the client must begin to see hygiene and neatness. It will be accompanied by a base plate with a service cloth to avoid spills on the tablecloth or client.
Regardless of whether ice is added to the glasses, the water in the jug must be cold, and something very important is the verification very often of the residue that the ice can leave in the bottom of the jugs, so it must be constantly changed.
Cracked, chipped, etc. jars should be immediately removed from service. They have an infinite number of uses, such as that of water, also for juices, milk, yogurt, as well as for making familiar sangrías for a table with several clients.
The utensil will always be on the sideboard and covered, either with a saucer or with a stone, to prevent dirt from falling on it.
THE BOWLS FOR ICE
In addition to being used for ice service in the restaurant or cabaret, can be used in kitchen. Sometimes it is often used for butter in the living room.
Generally its shape is similar to that of a small bucket, having a handle for easy handling. They are usually made of metal, slab or glass. If it's made of this Lastly, handle with extreme care when filling it with ice so as not to break it.
When used in ice service, it will be placed on a base plate whose surface will be covered with a cloth, which will prevent the bolus from slipping, also serving to insert play the water drops.
Select and wash the ice well before pouring it into the bolus. The pieces of ice used will be of uniform size and proportionate to the container where they will be served.
Like the jug the bolus will remain on the sideboard and next to it.
They are made of different metals, using silver or stainless steel. They are medium in size and their tips are serrated to allow a firm grasp of the ice. The tongs, inseparable companions of the bolus, will be placed on the edge of the bolus or inside, on the ice.
To serve ice, the waiter will stand to the right of the customer, where the glasses will be located and with his right hand he will take the clamp to imprison it by one of the their ends. After draining it slightly, it will gently deposit it in the bottom of the glass, not dropping it to avoid noise and breakage. After the service will be placed again next to the bolus on the sideboard.
THE TUPERAS, BUCKETS (POTS) AND MUGS.
Tureens are generally metal or earthenware containers. They will be used to transport broths, soups and stews of all kinds, with capacity for one or several servings.
Once the food is served in the tureen, it will be transported covered in the tray with its base plate and the deep dishes or cups that are also hot and with its base plate. The ladle and spoons will be taken from the sideboard.
With the tureen, it can be served directly to the table, placing the deep plate in front of the customer. This can also be done in the gueridón or scissors. In some family-type services the earthenware soup tureen can be placed on the table so that the same customers can be served.
Once the service has been carried out with the tureen, it will be taken immediately to the sink, where it will be cleaned and dried to place it in its place, which can be a silversmith near the area of the kitchen where soups or creams are made.
The tureens will be handled with care, especially if they are made of earthenware. Although generally made of strong materials, continued and hasty use exposes them to breakage; chipped ones will be removed from service.
The tureens, whether metal or earthenware, will be cleaned in the same way established for utensils made with such materials.
Ladles (buckets); They come in different sizes, the most practical being the 8-ounce ones, which contain the right amount for a serving or serving. The ladle is the inseparable companion of the tureen. It will be used to transfer broths, soups or stews, generally to a deep plate. There are buckets with varied capacity and shapes, special for the service of certain liquids such as that used for specific coffee recipes, the capacity of which is approximately 2 ounces.
The buckets will be handled with the right hand, which will help to perform the service better. They will be taken at the end of the handle to give an elegance to the service. When taking the liquid from the tureen, lightly rub the ladle on the edge of the tureen to prevent dripping. Ladles once scrubbed and dried will be stored in drawers as will cutlery.
Broth cups; They are containers made mainly of earthenware and are used for the service of liquids such as creams, broths, etc. They have two handles on their sides by which the client can take them. When it comes to serving liquids in cups, it is advisable to do it from the gueridón since directly at the table, we run the risk of staining the tablecloths or the customer. When we have great skill and professionalism in our work we can do it without fear. These will remain in the heaters intended for them until the time of the service, always accompanied by their main dish.
THE REFRIGERATORS, SAUCES, EGG CUPS AND WASHINGS.
Glass, metal, earthenware containers, etc. intended for the different types of cocktails that are offered in the restaurant. It consists of a deposit where the frappé ice is placed to keep the quality of the product. When they are made of glass, we can make some fantasies with the ice that we deposit in this container where the service is enhanced and beautified. At the time of service, a doyle or small napkin will be placed on the base plate and between it and this to prevent it from slipping.
The sauce boats in the same way as the previous one, their use is for the sauces that accompany various foods. They will be placed on a base plate accompanied by their saucepan or teaspoon. It is recommended to leave it to the client at the table so that he is the one that satisfies his desire.
When serving a sauce, great care must be taken not to stain the client or the table linen.
Egg cups are containers for the use of past eggs, mainly for breakfast. Also like the others there will be a base plate at the time of performing the service.
The finger washers are used to wash the fingers of the customer who has requested a food and has had to take it with his hands. It is also put into luxury services. Inside the container warm water with lemon slices will be placed, the ladies can be perfumed or put some rose petals as something delicate and fine. The lemon wedge is for cutting the fat. When the client finishes drying with the napkin, it will be removed and will offer a clean one just like the finger wash.
CONVOY, SALT SALT, PEPPER AND SALT AND PEPPER MILLS.
The convoy or angarilla is a utensil that is used in the dressing service for the salads that are served in the restaurant. It is manufactured in various ways. We will say that it is a means of work and that it is composed of a metal or wooden seat where the oil and vinegar container are deposited, there are also where the pepper and salt shakers can be placed.
The oil and vinegar tanks will be made of glass so that you can observe any alteration that the oil or vinegar may undergo. Its cleaning must be periodic since there is always spillage at the time of its service, creating a scab that is difficult to remove. To clean it, bring water to a boil and when you are about to add detergent, the bases of the convoys will be added, as well as the containers of oil and vinegar, leaving them for several minutes until they are clean by means of the heat of the water. They are removed, polished and filled again.
It will not be necessary to place the convoy on the table until we are sure of its use, since it would hinder us. If the client requests a salad or wishes to add oil or vinegar to some food, then we will quickly place it on the table so that the client is the one who performs this service.
The knobs for salt and pepper can come separately and it is correct to place these together with the mounts, when we have grinders for both products (which is the correct thing to do), then they can be kept on the sideboards, and when serving food, will place in case the client requests it.
When we work with a correct organization and cleaning it is not necessary to mention procedures for the maintenance of these tools, we will simply say that a rational change and a daily check will keep us updated on these computers.
Nothing should be added to the salt to achieve its whiteness and dryness, simply with daily caution and at closing time, place them in a dry place, it will bring good results. two. In the same way we will proceed with the pepper. When you have grinders it is much more comfortable and effective for the client, since the pepper does not lose its aroma.
Both the convoy and the kitchenware must be removed at the end of the meal the client, it is unpleasant to keep these objects on the table when dessert is being consumed or drinking coffee; so far no one has used them with these foods and teas.
THE SUGAR SHOPS
They can be made of stainless steel, earthenware, glass, porcelain or silver and are used to pass the sugar in grains or pieces to the table to sweeten some foods that the client has requested, as well as the infusions. It will be accompanied by a teaspoon so that the client can use it and not the one they have for their service, since when it is reintroduced into the sugar bowl, lumps would form and it would give a bad appearance and lack of hygiene in the service. It should be put on the table so that the client can take the one they like, if you want to highlight your service, do it the Russian way, never the French way, as the client's taste would not be exactly achieved. After removing this service you will be taken to the sideboard that will be your indicated place.
LA RASPONA AND THE SERVE GAME
The first is used to collect crumbs or food residues that have been left on the table at the end of dinner. It consists of two parts, the tank where the waste goes and the other in the form of a blade that is to pass over the table. When we do not have this, we can replace it with a knife and a saucer, or if not, we take a serving cloth, fold it into 12 parts and take it with a clamp made by the serving set and pass it over the tablecloth, obtaining good results always putting a saucer underneath to collect. At the end of its use, it will be cleaned and stored under the gueridón or on the sideboard for later use. It is very important what was pointed out in the previous paragraph since it is very often seen colleagues who place it with waste on the sideboard or gueridón giving an unpleasant appearance to the customer's view, as well as the organization and cleanliness of its range.
The serving set consisting of spoon and fork (from larger than normal), are the ones that we will use when passing food to the customer's plate. They can be replaced by the trench fork and soup spoon when we do not have the right ones. When we mount the gueridón or auxiliary car it is It is very important to supply us with enough serving sets, since it is not correct to use one for several foods, it is advisable to use one for each thing that we are going to take from the sources. We can also use them as tongs for ice and bread if we do not have them.
THE ASHTRAYS, VASES AND STICKS.
Ashtrays usually have different shapes, also varying the materials used for their manufacture. It is necessary to take into account some details related to its use. They will preferably be smooth and small, made of thick transparent glass so that dirt does not adhere to them. They will have a slot on their edge suitable for holding cigarettes and tobacco. Their shape should allow them to be placed on top of each other for easy transport. As these utensils, generally made of glass or porcelain, special care will be taken in their handling.
They will be changed as many times as necessary, they will not remain on the table containing butts. When the case of clients who do not use it is known, they can be removed from the table. For your change will be used paper napkin or service cloth but never the napkins of the clients since the nicotine It can stick to it as well as it can be stained.
Nor will they be mixed or transported with other utensils of the tableware, when cleaning, a cloth intended for this purpose will be used, as well as where they are washed they will not be they will wash other utensils.
Vases like ashtrays will have various shapes and their use is to place flowers that decorate and highlight the beauty of a table as well as that of a living room. Its cleaning must be periodic, since if it is not done in this way, it creates bad smells. It is preferably used at lunches and at dinners candle holders are used. They should be small in size to avoid interrupting the view from one customer to the other when we have it in front of us.
The toothpick holder will not be placed on the table, unless the client so orders. As a general rule, chopsticks will be passed to the table in a dish so that the client always takes them covered with a napkin. There are several types of toothpicks, but the most common in el restaurant will be the wooden ones. There are some that come wrapped in cellophane paper, giving a nice hygiene appearance.
POMOS CONTAINING SAUCES