GLASSWARES
Glasses with all three parts where stem connects the bowl with foot.
STEMWARE
This term refers to an arrangement made in advance to have a table available at a restaurant.
TABLE RESERVATION
It is used by the service staff for keeping all the service equipment in one place.
SIDE STATION/DUMMY WAITER
Items that can be used only once. These items are made of recycled paper with high absorbing capacity.
DISPOSABLE LINEN
It is a natural ceramic material which is fired at high temperatures and generally a hand-crafted product.
STONEWARE
8 - 12 ounce, wide mouth, wide bowl glass with not so high stem.
WATER GOBLET
The plural form of the word person used to specify the number of guests or diners coming in.
PEOPLE
This trolley has several shelves where desserts are attractively setup on the top shelf like gateaux, pastries, jellies and the likes.
DESSERT TROLLEY
It usually associated with fine dining restaurant setups.
LINEN
What are the 6 steps on how wash dishes by hand?
PREP, FILL, WASH, RINSE, SANITIZED AND DRY
A style of glass with a relatively tall, narrow bowl that flares into a wider mouth.
CORDIAL GLASS
It uses manual charts, calendars, booking sheets, forecast boards or room rack.
A small mobile trolley that can be placed alongside the guest’s table used for French Service.
GUERIDON OR FLAMBE TROLLEY
It usually 30-33 cm wide and a little longer than the table on which they are used.
TABLE RUNNER
It is the finest type of crockery which is comparatively quite strong, translucent and most expensive amongst all types of crockery.
BONE CHINA
When glass hits another object, causing it to crack or shatter
MECHANICAL IMPACT
Defines those businesses, institutions, and companies responsible for any meal prepared outside the home.
FOOD SERVICE
It is used for carving joints of meat at a guest’s table. The steward takes the trolley to the guest table and carves out the meat as per his/her choice.
CARVING TROLLEY
They usually measure about 28-43cm, they come in various shapes like rectangular, oval, round etc.
PLACEMATS
What is the measurement of sanitizer solution for manual dishwashing procedures?
11/2 TEASPOON OF BLEACH PER GALLON OF WATER.
When a quick, intense temperaturechange cracks or shatter the glass
THERMAL SHOCK
These are establishments that offer very high standards in all aspects of their operations including an extensive menu, good quality service, facilities and decor, service accompaniments and others.
FINE DINING AREA
A used to carry variety of appetizers. This trolley may be equipped with a crushed ice container.
HORS D’OEUVRE TROLLEY
These are designed to be laid over the tablecloth to protect it from spillage and give it a longer life.
SLIP CLOTH
What are three primary chemical compounds are used as sanitizers in the food service industry?
CHLORINE-BASED CLEANERS, QUATERNARY AMMONIUM, IODINE SANITIZERS.