NAPKIN FOLDING (VERSION 2)

PYRAMID

DUCKFOOT

THE CANDLE

THE ROSE

NAPKIN FOLDING (VERSION 1)

BISHOP'S MITRE

BIRD OF PARADISE

sorry wrong name..actuallY,PEACOCK. :)

GLASSWARE

-Meaning of glassware-
  Glassware is refer to glass items and have different sizes and shapes, each one serving a different function.
  Usually, glassware used to serve water, cocktails, punches, beer, liquor, coffee, and tea.

There are 2 types of glassware:
i. Stemware.
ii. Tumbler.

Stemware.
  That stands on stems above the base.

i. Martini glass
-The base flat and has a cone-shaped bowl.
-It is used to serve cocktails.

ii. Wine glass
-glass shapes is important for particular wine glass.
-it is used to drink and taste wine.

iii. Snifter/brandy glass
-Relatively narrow top and wide bottom.
-Mostly, it is used to serve aged spirits such as brandy and whiskey.

iv. Cordial glass
-Is an elegant glass
-Used for expensive after dinner liqueur

v. Goblet glass
- An all-purpose glass for serving wine, cocktails, specialty drinks, iced tea, or water.

Tumbler

flat bottomed drinking glasses

        i.            highball / tall glass

- used for serving cocktails and interchangeable to Collins glass

      ii.            Water glass

-also used to serve juice

    iii.            Rock glass / low ball

-used them to serve neat drinks such as whiskey

    iv.            Shot glass

-holds one single measure of alcohol is serve to be consumed straight from the glass

      v.            Beer glass / mug

-commonly used to serve beer.

THE CUTLERIES, CHINAWARE AND CROCKERY

Cutleries


Teaspoon

• suitable for stirring and sipping the tea
• A teaspoon is a unit of volume measure equal to 1/3 tablespoon

Coffee spoon

• a small spoon for use with after-dinner coffee cups.
• a smaller version of the teaspoon.

 
Tablespoon

• main kind of spoon used for eating 
• A tablespoonful, an amount approximately equal to the capacity of one tablespoon, is commonly used as a measure of volume in cooking.

Fruit spoon

• used to eat fruit with presectioned segments, such as a grapefruit half.
• has a tapers to a sharp point or teeth, used for citrus fruits and melons.

 
Gumbo spoon

• used for thick soups with large pieces of meat and vegetables usually served in a rimmed soup bowl.
• round shape

Jelly spoon

• sometimes with a point and an odd-shaped edge
• used for a jelly jar

Bouillon spoon

• great for eating soups that are made from thin broth which is served in a soup cup.
• have round shallow bowls.

Soup spoon

• use for eating soup

Salad fork

• The salad fork is used in formal and informal dining. 
• It is also used for appetizer courses other than seafood, such as pate.

Oyster fork

• a small, three-pronged fork, used especially in eating seafood. 
• a small utensil made with three short wide curved tines, approximately 4 inches in overall length.
• The left tine is extra wide to assist in cutting the membrane that connects the oyster to the shell. 
• used only in informal dining.   

Dessert fork

• The dessert fork is a specialized fork ap­proximately 6 to 7 inches in length, that looks similar to a salad fork, only a little narrower.
• The left tine is extra wide to provide leverage in cutting firm dessert, such as baklava.
• used in formal and informal dining.

Sugar tongs

• small tongs used for serving cubed sugar. 
  

Butter knife

• designed with a dull edge and rounded point
• used to serve out pats of butter from a central butter dish to individual diners' plates.
• used to spread butter on the bread

Dessert knife

• used during the dessert course, usually somewhat smaller than a dinner knife.
• the rounded tip is used to section soft desserts, and the pointed tip to cut hard desserts.

Fruit knife

• used to cut and peel fresh fruit at the table in formal and informal dining.
• a pointed tip and a narrow blade that is straight or slightly curved.

Cleaver

• a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet.
• largely used as a kitchen or butcher knife intended for hacking through bone.

Chef knife

• also known as a French knife or a cook's knife, is a cutting tool used in food preparation.
• designed primarily to slice and disjoint large cuts of beef.

Cake knife

• the knife can slice through a two l or three ayer cake without getting cake stuck all over the blade.
• flat blade of the knife use to lift the slice easily onto a plate.

Chinaware

Chinaware should not have cracks or chips. There is a pattern on the chinaware or may be vibrant and clear. When placing chinaware on the table, the design must be center towards the guest.

Job Specification

Restaurant manager

·         Restaurant manager is to ensure that restaurants operate efficiently and profitability while maintaining their reputation and ethos.

·         Manager responsible for the business performance of their restaurants as well maintaining high standards of food,service,health and safety.

Waiter

·         Those who work at a restaurant or a bar attending customer.

·         Supplying them with food and drink as requested.

Bartender

·         Person who serves usually alcoholic beverages behind the bar.

·         Also usually maintain the supplies and inventory for the bar.

·         Usually responsible for confirming that customer meet the legal drinking age before serving them alcohol.

Runner

·         Someone who picks up the food from the kitchen and runs it to the correct table of diners.

·         A runner eases the walt staff’s job and make sure the food gets to table hot.

Steward

·         Also known as a ma itred’,is the person commonly in charge of all dining operations for a restaurants or public dining room.

·         Orten in charge of all dining and customer services except kitchen.

·         Typically confirms reservations for incoming guests and seats themas they arrive.

 Hostess

·         A hostess is a female host or presenter for an event.

·         A woman who manages an inn or hotel and resort.

·         Employed to greet and assist patrons,as in a restaurant.