The Federation of Dining Room Professionals...

The Federation of Dining Room Professionals (FDRP)®

1417 Sadler Road #100Fernandina Beach, Amelia Island, Florida 32034

USA

www.FDRP.comwww.FrontSUMMIT.com

904-491-6690

[email protected]

Bernard M. Martinage, HGM, C.H.E.Cindy Martinage, DRA, WSA

Photographs by Lorna Smith

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The standards of performance for the techniques of service presented in this program are based on the IBGS of Hospitality, thatis the:

International Business & Gourmet Standards of Hospitality

The Beverage Service Standards portion of this course, which isalso included in the IBGS Standards, has received:

The International Sommelier Guild (ISG) Seal of Approval

The International Sommelier Guild is the only Sommelier certification body in the United States to be licensed by each State’sBoard of Higher Education for their 30+ satellite locations acrossNorth America.

An important part of the material used in this program is directlyparallel to the Certified Dining Room Associate certification, which isa requirement in a growing number of college and university culinaryprograms across the United States.

This program is endorsed by and is the recipient of the:

American Culinary Federation Foundation (ACFF) Educational Assurance Award

Standards of Performance

Although the models photographed in this book wear uniforms often associatedwith the performance of service in a dining room of high standing, the techniquesand principles exemplified apply to all full-service establishments--regardless ofstanding or style.

“There is a misconception that service is ‘simple’, but service is simple only when it is at its finest.”

Cindy Martinage, Director, FDRP

Disclaimer The information provided in this manual has been compiled from sources and documents believed to be reliableand represents the best professional judgment of the Federation of Dining Room Professionals. However, theaccuracy of the information presented is not guaranteed, nor is any responsibility assumed or implied, by theFederation of Dining Room Professionals for any damage or loss resulting from inaccuracies or omissions. TheFederation disclaims any liability with respect to the use of any information, procedure, product, or reliance there-on by any member of the hospitality industry. The list of techniques and procedures included in this manual is notcomprehensive and is meant to serve as a base, upon which students can expand.

Laws may vary greatly by city, county, or state. This manual is not intended to provide legal advice or establishstandards of reasonable behavior. Operators who develop food safety-related policies and procedures, or trainingand management programs are urged to use the advice and guidance of legal council.

Copyright ©1996-2010 by the Federation of Dining Room Professionals (FDRP)®

All rights reserved. No part of this document may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written consent of the publisher.

Printed in the U.S.A.

iii

Life Membership

Certified Dining Room AssociateTM

Certified Associate Wine StewardTM

Certified Dining Room ProfessionalTM

Certified Steakhouse ProfessionalTM

Federation of Dining Room Professionals (FDRP)1417 Sadler Road # 100Fernandina Beach, Amelia Island, Florida 32034 - USAtel 904-491/6690 - fax 904-491/6689 - www.FDRP.com - www.FrontSUMMIT.com

EXPRESS Your Hospitality®

Certified Dining Room ApprenticeTM

Certified Hospitality Grand MasterTM

Certified Dining Room MasterTM

IV

Table of Contents

3| Equipment Identification Flatware .......................................................................................Chinaware ...................................................................................Glassware ....................................................................................

2| Restaurant Structure Back of the House (BOH) ............................................................Front of the House (FOH) ............................................................

Coat Room ..................................................................Front Desk ...................................................................Bread Station ................................................................Water Station ................................................................Coffee Station ...............................................................Side Stand ....................................................................

810121314151617

4| Equipment Handling Glassware ....................................................................................Chinaware ....................................................................................Flatware ........................................................................................Trays .............................................................................................Linen ............ ................................................................................

2834445161

7| Styles of Service

182022

SESSION II

SESSION III

5| Setting the Table “A la carte” Setting .....................................................................“Prix fixe” Setting ........................................................................“Banquet” Setting ........................................................................Tablecloth .....................................................................................Step-by-Step Table Set Up ...........................................................

6| Dining Room Layout/Organization

Floor Plan .....................................................................................Stations ..........................................................................................

Organization .................................................................Numbering Tables & Guests ........................................More Seating Examples ...............................................

9090919294

6668697375

SESSION IV

1| Hygiene General Standards .........................................................................Uniform Standards .......................................................................Napkin Standards .........................................................................

223

SESSION I

Styles of Service ............................................................................American Service (Individual Plate Service) ..............Other Types of Service .................................................

959598

VDining Room Apprentice Program

8| General Practices : Menu Presentation ......................................................................Bread Service ...............................................................................Butter Services ..............................................................................Water Service ...............................................................................Order Recording Equipment ........................................................

9| General Practices:Part II

Clearing .......................................................................................Crumbing .......................................................................................Coffee Service .............................................................................

120128130

10| Common Sense Rules Common Sense Rules ............................................................................ 138

104107109111114

SESSION V

SESSION VI

SESSION VII

Part I

Table of Contents

11| Certification Test Certification Testing Overview .............................................................. 142

1 Hygiene

This session containsinformation on:

- General Hygiene

- Napkin Sanitation

Notes:

2 Student WorkbookHygiene

The three words you must remember when working with food are: Sanitation, Sanitation, Sanitation!

Sanitation is a critical element of food safety for any restaurant employee in contact with food.The highest cleanliness and personal hygiene standards must be observed. Restaurants establish strictsanitation rules for employees not only during service shifts, but also before beginning work andreturning to work after a break.

As a server you represent the restaurant and its quality. Servers who present good appearances and cleanuniforms signal to patrons that the restaurant has a caring attitude and is a safe place to dine.

There’s no place in the dining industry for body odor. Personal hygiene is critical when youhave contact with guests as well as co-workers! A server should bathe daily. Hair, including anyfacial hair, should also be clean and smell fresh. All hair should be neatly trimmed and kept in anappealing style. Keep long hair pulled back or restrained. It is a health code regulation!

A server should never chew gum, smoke or eat food in view of guests. Restaurants generally provide set time periods for these purposes. A server who is ill (coughing orsneezing) should not be allowed to serve food. A server who suffers these symptoms due to aller-gies should control them through the use of proper medication.

Hands, including fingernails, should be clean and well kept.A server must thoroughly wash his or her hands and exposed portions of their arms with soap andwater before beginning a shift, after breaks, eating, smoking, performing non-service functions,and using the toilet. Use a moisturizer if hands or skin become chapped or irritated from frequentwashing. Moisturizing makes skin comfortable and healthy-looking.

General Standards

Uniform StandardsRestaurants commonly require servers to conform to a dress code that may include wearing aspecific uniform or apron. There are as many uniform looks as there are restaurant styles. Wearing clean, fresh clothes is required and follows the guidelines of good sanitation practices.

A soiled or stained uniform should be cleaned prior to use. If the restaurant provides uniforms, asufficient number of changes need to be offered servers so they can wear fresh clothes each day.

Hygiene

Napkin StandardsSkin contact should always be minimized with any item that a guest might either consume or couldtouch their mouth or face with during use. Napkins are one of the few items that are in almostconstant contact with a guest. From a server’s viewpoint, napkins are handled outside set up:

1. Immediately following the guest's initial seating, and 2. After the guest momentarily leaves the table.

At Seating

Handling of the napkin after set up should be left tothe guest.

Some servers believe that unfolding a guest'snapkin and putting it on their lap (Figure 1-1)provides a higher level of service. Not so! It isrude for guests to unfold their napkin if noteveryone has arrived. So unfolding the napkinfor a guest may violate the rules of etiquette.

Don’t help guests with their napkins unless you areasked to assist them.

Servers may need to ask guests to remove anapkin from a water glass. Some restaurants place a folded napkin inside the glass. If this is thecase, politely ask the guest to remove the napkin from the glass. This ensures the napkin willremain sanitary.

During the Meal

A server may need to replace the guest’s napkin if:

It falls on the floor, orA guest leaves the table momentarily and drops it into the seat or on the floor.

The correct procedure to follow every time a server handles a customer's used napkin is:

1. Provide the customer with a fresh napkin. 2. Put the used napkin in the dirty linen bag.3. Wash hands.

Rule of thumb: The guest is never without a napkin, and clean napkins are always handled with clean hands.

3Dining Room Apprentice ProgramSession 1: Chapter 1

Notes:

Figure 1-1: Inappropriate Napkin Help

Keep Linens Sanitary

A napkin is always replaced if it falls on the floor. If the napkin is on the table next to theguest's set up, no replacement is necessary.

Always replace a contaminated napkin with a fresh one (Figure 1-3).

Many guests leave napkins on the seat of the chair. It is IDEAL to bring a fresh napkin to preventa guest from using a napkin that has been on a seat where countless other guests have sat. It’sOK to leave the napkin where the guest has left it unless it falls on the floor.

It is the responsibility of the dining room professional to keep a watchful eye on guests who temporarilyleave the table. Again, when in doubt, always take the sanitary route!

A server should never refold a used napkin and put it back on the table or leave a re-foldednapkin on the chair’s armrest (see Figure 1-2). Why? It violates all rules of sanitation. Thenapkin is now contaminated not only by the table or arm rest, but now the server has touchedit and has contaminated it even more.

4 Student WorkbookHygiene

Figure 1-3: Correct NapkinReplacement

Figure 1-2: Inappropriate Napkin Handling

5Dining Room Apprentice ProgramSession 1: Notes

Notes

6 Student WorkbookRestaurant Structure

2 Restaurant StructureEquipment Identification

This session shows how to:

- Identify the different departments that make up a restaurant

- Identify the different duties the apprentices are likely to have

- List all of the tableware commonly found in contemporary dining rooms


There are four main kitchen areas that are important to understand by staff working in the frontof the house (see Figure 2-1), which are also called ‘Stations’:

1. Hot food preparation: Area where hot food is made by grilling, sauteing, roasting or other methods. Separated from the server section and the kitchen by a window equipped with heat lamps or other heating device to keep food warm until it leaves the kitchen.

2. Cold food preparation: Where cold foods like salads, appetizers or desserts are made. Area has a cooled window to keep foods at the proper temperature while waiting for pick up by the server. This area has refrigerated space beneath the counter space to hold cold food and protect it from the heat of the kitchen.

3. Dish Room: Where all the equipment is cleaned and temporarily stored. Depending on the space in the restaurant, there may be one general cleaning and storing area, or there could be separate “pot rooms” and “dish rooms.”

Flatware is usually dumped in a container filled with soapy water. Chinaware is scraped and sprayed to ready for washing. Glasses are turned upside down in a rack to drain.

4. Waiter Station: Waiters or servers store the equipment and products here until they are needed to serve customers. These items are not in sight of customers.More elaborate restaurants will have a station for each of the items needed.

Notes:

Back-of-the-House (BOH) Structure

Restaurant Structure

Generally a cook in a station will set up the area with all the ingredients needed to prepare themenu items that he/she produces.

After an order is placed, the cook begins assembling or ‘plating up’ the food.

Each part of the order is prepared either in the hot station or the cold station. Cold foods likesalads or chilled foods are plated in the cold food prep area.

Figure 2-1: Back-of-the-House Structure

Hot FoodPreparation

Window

Dish Room / Pot Room


Notes:

Cold FoodPreparation

Window

Window

BreadStation

WaterStation

WaiterStation

The Dining Room is divided in four main areas (See Figure 2-2):

1. The Entrance: Gives the guests’ first impression of the restaurant even though they spend the least amount of time here. This area is important because:

It’s where reservations are handled and seating is determined.Running it smoothly means seating guests in a timely manner and making best use of seating capacity.

Areas associated with the Entrance include the Coat Room and the Front Desk.

2. The Lounge: The lounge is where guests wait comfortably for their table.

In some restaurants, there is a separate room for the lounge, usually near the bar. Many restaurants have this area near the bar to generate more sales. The lounge is usually run by the bar staff or the wait staff.

3. The Bar: The bar is often used to cash out bar or lounge patrons as well as used to settle the dinner check, depending on the size of the restaurant.

Most restaurant bars have a “bank” or cash register to record and settle the transactionsof the restaurant and bar. This can mean savings in terms of personnel, space and cash for the restaurant.

4. The Dining Room: This is the largest section of the restaurant and is where guests are seated for dining.

Dining rooms have side stands or “bus stations” where the staff keep all the extra items needed to maintain the best possible service to guests. These stations are important because they save time and extra steps for the wait staff. More time means more personal attention to the needs of their guests. Sometimes the Bread, Water and Coffee Stations are found within the Dining Room or nearby.


Notes:

Front-of-the-House (BOH) Structure


Figure 2-2: Front-of-the-House Structure

Notes:

DiningRoom

Bar

Lounge

Entrance

Front Desk

Coat

Room

CoffeeStation

SideStand

SideStand

Where Is It?Usually the coat room is near the entrance of the restaurant making it convenient for guests to dropoff and pick up their coats. Guests do not have access to the coatroom. This guards against theftor a customer mistakenly selecting the wrong coat.

Who Watches Over It?Usually the host or hostess handle coatroom duties, but an assistant Maitre D’ may also be in charge. Coatroom duties are supervised by management since it is connected to the first impression a customer receives after entering the restaurant.

Why Is It Important?Customers place their trust in someone who is in charge of their valuables and personal items. Mistakes such as handing back the wrong coat or misplacing an umbrella can leave an unpleasant memory of the restaurant for the customer. Coats and bags may be irreplaceableor highly-valuable, not to mention keys and other important items are often left in coat pockets. Customer trust begins right here!

What Skills Are Required?You must be able to accept the personal items, correctly label them and place them in the proper spot, then give the customer the corresponding identification number to be used when they are ready to leave the restaurant.You must be:

- Well-organized- Be able to resist customer pressure if they ask for an item without a corresponding

ticket number- Stay focused when several customers need their items at the same time so a mistake

won’t be made- Remain courteous even when customers become demanding or rude when in a hurry

Notes:

Coat Room

What Is It?The area or room designated to store customers’ coats or personal effects while they are dining.


Front Desk


Where Is It?The Front Desk is at the entrance of the restaurant. This allows the desk staff to welcome guests when they arrive and thank them when they leave, or answer questions patrons may have.

Who Watches Over It?Depending on how the restaurant is set up, the Front Desk is handled by the host or hostess, the Maitre D’ or his/her assistant.

Why Is It Important?It’s important because the smooth flow of the restaurant is dependent on these tasks, including:

- Reservations - Conflict resolution - Special requests of customers - Compliments

The job is important for another reason. Reservations must be spaced out to allow the kitchen as much time as possible to prepare food. Reservations also ensure the dining room is properly filled to maximize seating capacity. More customers means more opportunity for staff to earn additional income from tips. The Front Desk staff must also be able to accommodate special needs from customers, such as seating for a handicapped person, a request for smoking or non-smoking, or special celebrations that may require more space and more tables than normally used. Finally, this position serves as a filter for removing potential customers who may not be suitable, such as someone who is intoxicated, improperly dressed, shows signs of mental instability or appears threatening or harassing. Be discreet and as kind as possible when removing an undesirable customer.

What Skills Are Required?You must have an excellent sense of organization, plus:

- The ability to multi-task - A great sense of diplomacy- A strong work ethic - Speak the English language fluently- Effective communication with customers- The ability to perceive guest frustration or desires--even when not expressed clearly--and

address them before they become costly issues

What Is It?It’s the area where information about customers is organized and dispatched throughout the restaurant. Usually this is the area where reservations are taken and seating is organized. Customers can use this area to discuss special needs or requests apart from the guests already seated at the table.

Notes:


Where Is It?Usually it’s near the Water Station or some area that is shielded from view of the diners. The BreadStation is likely to be found near the entry point that separates the Front of the House from the Back of the House.

Who Watches Over It?The different staff who may be responsible for the Bread Station includes:

- The wait staff (when there are no busser positions) - The bus staff (if any) - The runners (when there are runners but no bus staff )- Specially assigned staff such as a Breadman (whose responsibility is generally to supply the

customers with fresh bread and maintain the bread station). Note: Some restaurants may place an Apprentice here to allow him/her to have contact with guests and to familiarize themselves with the flow and speed of the dining room atmosphere.

What Skills Are Required?- Ability to determine when fresh bread is needed or if available bread is no longer fresh

and replace it- Keeping a selection of breads if the restaurant offers a selection to suit diners’ palates- Safely use a bread knife if bread needs slicing or cutting- Arrange the bread suitably in a bread basket- Maintain a suitable warming temperature in the bread oven used for bread supply- A working knowledge of safe food handling and sanitation laws- Keeping the Bread Station clean and replenished at all times- Able to determine how much bread is needed to minimize waste

Most of these skills will be learned through experience and carrying out the responsibilities of the job.

Bread Station

Notes:

What Is It?The location where bread for the customers is stored, warmed,and prepared for presentation.

Butter may be kept here, too.

Where Is It?Like the Bread Station, this area is kept from customers’ view. Most likely it will be near the access point between the Front and Back of the House.

Who Is Responsible For It?The different types of staff members who watch the Water Station can be:

- The wait staff (when there are no bus positions)- The bus staff (if any)- The runners (when there are runners, but no bus staff )- Specially assigned staff such as a Waterman (whose responsibility is to make sure the customers

have water and that the water station is supplied)Note: An apprentice may be posted at the Water Station to allow contact with guests as well as observe the flow of the dining room and its various other duties.

What Skills Are Required?Some states require restaurants to provide water to guests only if the guest requests it. This is done to conserve water and minimize waste. The restaurant staff has the right to ask if the customer would like water. Make sure you understand what laws may be in effect regarding serving water to customers. Other skills include:

- Knowledge of food handling and sanitation laws- Ability to work safely with glass and avoid injury if breakage occurs- Organize and keep inventory stocked- Keep work area clean and safe by removing spilled liquids from the floor or any broken glass- Keep customers supplied with ice and requested beverage

Water Station

What Is It?The Water Station is where the water and non-alcoholic, cold beverages are prepared to serve customers. This area is also used for:

- Stocking clean, water glasses, by either placing them on a shelf or stacking them next to the station in their dishwasher racks

- Keeping the ice bin full - Using a water dispenser, which is either automatic or

a simple faucet/sink

Notes:



Where Is It?This depends on two guidelines:

1. How elaborate are the coffee products that the establishment offers?2. What is the volume of coffee the clientele consumes?

If the restaurant does not offer non-traditional coffee drinks, then the station can be placed wherever there is space to plug in the equipment. In less formal eating establishments like cafes or diners, coffee is dispensed generously and often. This means the coffee station is as convenient to the dining area as possible to speed up the service. But...If the restaurant offers a full line of coffee service, the station will most likely be split into two areas:

1. The traditional coffee dispenser station, located close to the dining room.2. The Espresso machine station, most likely placed near the kitchen or behind the bar.

An Espresso machine requires more advanced skills and knowledge to avoid possible injury from the high pressure water and steam.

Who Watches Over It?Some restaurants have a coffee professional called a “Barista,” who supervises the making of all the coffees while the wait staff delivers it to the guests. If there is no Barista, coffee-making responsibilities may be divided between the front-of-the-house staff and the bartender.Coffee duties may also be handled by:

- Wait staff make their own customers’ coffee - Bus staff or runners, if needed- Bread or Water staff, when duties are not required - An intern

What Skills Are Required?- Knowing how to safely handle hot beverages and knowledge of how customers like them- Local food handling and sanitation laws; maintaining safety and cleanliness around station- Observing needs for customer refills and additional condiments- Ability to prioritize during busy times. Preparing coffee or hot beverages can be time-consuming.

The end of a meal is when customers may become impatient. Making a customer wait too long for coffee can sour an otherwise excellent dining experience.

Coffee Station

Notes:

What Is It?The Coffee Station is where most coffee and tea drinks are prepared for the customers.

This station may include:- An Espresso machine used to prepare special coffee drinks- Condiments that complement coffee such as sugar,

sugar substitutes, creams or milks


Where Is It?It can be anywhere that can be used to fill the server’s needed items discreetly and efficiently. Sometimes it’s a designated piece of furniture behind a screen or divider, or a rolling cart placed in a designated corner of the dining room.

Who Watches Over It?Usually each server has his/her own stand. Sometimes stands are shared, depending on the size and location of the stand.

Wait staff are usually responsible for supplying the stand. Sometimes bus staff may be required to help keep the stand stocked. This may also be handled by an Apprentice who will see how important it is to keep the stand fully stocked.

Why Is It Important?Because a fully-stocked stand keeps the dining room well-run and organized. This allows for wait staff to provide the best possible attention to a diner’s needs. Three things are certain about side stands:

1. They should be equally accessible to the wait staff using it and fully supplied.2. The stands help organize dining room traffic flow to be less intrusive.3. Stands allow management to hold wait staff accountable for supplies and their

performance from that supply.

What Skills Are Required? - Ability to handle various supplies safely and quickly - Keep the area neat and clean since it is in view of customers- Prioritize re-stocking during a shift start and maintain it throughout the shift

Note: The general rule in side stand organization is that no item other than the designated stand items should remain on the stand more than one trip to the Back of House.

Side Stand

What Is It?This stand is where all dining room staff keep items necessary duringservice of diners. What is kept at the stand depends on:

- Type of equipment the restaurant uses- The distance between the server’s station and the stations

that keep items the server will need, such as bread or waterThe greater the distance from the kitchen, the more important it becomes to use a side stand.

Notes:

18 Student WorkbookEquipment Identification

Equipment Identification

The three categories of equipment most commonly used to set up a tabletop are flatware, chinawareand glassware. Viewed collectively, the selections chosen by a restaurant establish a large portion ofthe dining room's look and service style.

FlatwareFigure 3-1 shows the most commonly found pieces of flatware in restaurants, including those usedin formal dining, which is where specialty flatware are often used.

Overview of Flatware Uses

Notes:

Demitasse Spoon: Espresso coffee

Bouillon Spoon: Consommé Cup(see Chinaware section)

Soup/Dessert (Entremet) Spoon:Soup bowl or appetizer / dessert plate

Sauce Spoon: Saucy items(not many restaurants have these)

Dinner or Service Spoon: Used toserve food items

Cocktail Fork: Used to eat small fooditems such as oysters and crabmeat

Salad / Soup / Dessert (Entremet) Forks:Put down with matching plate type

Fish Fork: Put down with fish dishes(not many restaurants have them)

Dinner Fork: Used with a dinner plate

B&B Knife (Bread & Butter Knife):Placed with a B&B plate

Salad / Appetizer / Dessert (Entremet) Knives:Put down with matching plate type

Fish Knife: Put down with fish dishes(paired with the Fish Fork and not commonly used)

Formal & Casual Steak Knife / Dinner Knife:Used with the dinner fork and dinner plate

A general overview of the basic flatware and its uses are presented in the ‘Dining Room Setting’ areaof this manual. For a detailed description and demonstration of usage of all the flatware shown inthe figure seen on the opposite page, please refer to the FDRP book, The Professional Service Guide.


Figure 3-1: Flatware Identification

Demitasse Spoon

Tea or Coffee Spoon

Bouillon Spoon

Entremet / Soup / Dessert Spoon

Sauce Spoon

Dinner or Service Spoon

Cocktail Fork

Entremet / Salad / Soup / Dessert Forks

Fish Fork

Dinner Fork

B & B Knife

Entremet / Salad / Appetizer / Dessert Knives

Fish Knife

Formal Steak knife

Dinner Knife

Casual Steak knives

Most plates are available in different sizes and patterns. Vendors and trade professionals refer to a specific plate usually by its diameter in inches, such as "a twelve” for a 12-inch plate.

The most common named plates are: Show Plate, also known as a Charger or Base Plate: Placed on tables before guests arrive. It is then either removed after the order is taken, or left on the table to be used as an underliner for appetizers, soups or salads. Plate sizes ‘A’ or ‘B’ of Figure 3-2 would be considered Show Plate options.

The Dinner Plate (Figure 3-2, ‘B’ or ‘C’): Used to serve the main course or large dishes. Its size can vary but usually is the largest one--unless the restaurant also uses Chargers, as mentioned above.

Salad Plate, Appetizer Plate or Dessert Plate: Plate sizes ‘C’ & ‘D’ of Figure 3-2 would be considered Salad / Appetizer / Dessert plate choices. Some restaurants also serve appetizers on smaller plates (pictured by Plate ‘E’) and use ‘C’ or ‘D’ Plates for main courses.

B&B Plate or Bread and Butter Plate: Used to hold the guest’s bread and butter. Placed on the left side of the place setup. Can be slightly larger or smaller in size so it can also be used as a Side or Garnish plate for serving separate side dishes or starters. The ‘G’ Plate would likely be selected as a B&B Plate.

The ‘F’ Plate will accommodate Side Dishes. Both ‘F’ & ‘G’ Plates could be interchangeable, depending on the restaurant’s style and the size of other plates.

Soup Bowl (Item ‘H’): Used for many types of soups / broths or food with a high liquid content. Some restaurants may use a soup bowl to serve a specialty salad.

Item ‘I’ is a Consommé Cup (shown with an actual Consommé serving): A Consommé is a flavored, clear broth with a light texture. It’s served in a coffee cup-shaped dish with two handles.

Chinaware can be made of many different materials such as porcelain, pottery, pyrex, ceramic, or glass. Serving dishes of all shapes, sizes and materials used to present food to guests are also considered chinaware.

What makes up chinaware?

20 Student WorkbookEquipment Identification

Items such as:- Plates- Bowls- Saucers- Cups- Vegetable and meat platters or bowls

Is there a special pattern or size?No. Most restaurants select patterns and sizes to fit the types of food being offered. Color and styles can be eclectic to very formal.

Chinaware

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