THE AVIATOR

FRONT OF HOUSE
TRAINING
 RESTAURANT SKILLS PART 1
INTRODUCTION
This course is designed to give you a basic understanding of what is required of
you, as a front of house personnel. Also we will examine the different equipment
that is used for food service. This course is linked to Restaurant Skills – Part 2,
where the main focus is service skills and procedures.

ESSENTIAL REQUIREMENTS
There are 3 main “Essential Requirements”, that you must consider in becoming a
good front of house personnel:

 Attitude (towards your work)

 Knowledge (of your work)
 Skill (of doing your work)

The right attitude towards you work, and the belief that your work is worthwhile,
is absolutely essential for you, as a front of house personnel, in order to succeed
on your chosen profession.

A front of house personnel is not merely a person who serves food. Our guests
come to our venue to enjoy the facilities and to relax or just for a quick drink
before dinner. To have these guests appreciate the attractive surroundings, they
must receive effective and efficient service from the staff.

Front of house personnel must be courteous, friendly and helpful. As a

representative of the outlet, your main function is to sell food and beverages. You
are therefore the salesperson of the company.

In order to be a good salesperson, you have to have a good knowledge of the

products offered for sale. But you do not only sell items, it may be your
responsibility to prepare many of them.

You, the front of house personnel, will be/ has been employed because you have a
pleasant personality and perhaps some knowledge and the skill to carry out the
tasks required of you.

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If you believe that you merely perform a job for which no special attitude is
required, do not have to know about the food and beverages you serve because the
guest orders them, and have performed your duties for “Donkey’s years”, then you
are not likely to be happy or successful at your work.

If, on the other hand, you feel that there is always room for improvement and are
willing to learn, this course will have a positive influence on your attitude towards
your profession. It will show you the skills you need for your work, and above all it
will give you the knowledge required as a representative of your outlet. It will help
you to be a good salesperson, a skilled craftsperson and a professional front of
house personnel!

SUMMARY
1. Attitude

It is the state of mind and behavior towards people and work. It is easy for a
healthy, intelligent and friendly person to have the right approach to their work.
The attitude that his/ her work is not merely a job for which they get paid, but a
profession which offers many satisfying rewards.

2. Knowledge

Is acquired through interest in the work carried out and through training. Also
from the people you deal with, not only guests but colleagues too, and the products
you sell.

3. Skill

Is gained through interest, pride in your work, and the practical experience in your
chosen profession.

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ATTITUDE TOWARDS YOUR WORK
Attitude is not only expressed in the way we feel or think about someone or
something, but in the way we behave towards (guests, superiors, and colleagues).
Our way of thinking influences out attitude. The attitude of a person can be
recognized in the way he/ she speaks, dresses and appears to others.

As a representative of your hotel/ restaurant, a salesperson and skilled

craftsperson, your attitude and behavior should make such an impact on the guest
that they will respect you and will come back to your outlet.

This can be done if you remember the following hints:

1. Always be courteous and helpful, but never familiar.

2. Look at the person you are speaking to. Most people look at your face during a
conversation with you; your face reveals your feelings. Is shows the guest not
only how you yourself feel, but also how you feel about them, and also whether
you understand what they are saying or not.

REMEMBER TO ALWASYS SMILE!!!

3. Speak clearly to guests, and if possible, speak in their languages. Listen

carefully and with respect when they speak to you.

4. Never eat or chew anything in front of the guest.

5. Do not lean against the walls or furniture.

6. Do not be seen with your hands in your pockets.

RESPECT EVERY GUEST, AND GUESTS WILL RESPECT YOU.

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Remember, when dealing with guests; try to please them at all times. This is not
always easy, but it helps to think of the word PLEASE.

P POSTURE
L LOOK AND LISTENING
E EXPRESSION
A APPEARANCE
S SPEECH
E EAGERNESS (TO HELP)

ALWAYS TAKE PRIDE IN YOUR APPEARANCE!!!

DRESS AND APPEARANCE

We have said that our attitude is also expressed in the way we dress and appear
to others. As a representative of your outlet, you dress code and appearance is of
the utmost importance because you are constantly working in front of guests.

1. Make sure that your clothes are clean and neatly ironed or pressed.

2. Your uniform is usually supplied by the company. Change your uniform regularly
for a clean one, or if it gets soiled. The type of uniform that you will be
required to wear will depend on the area/ department that you perform your
duties in.

3. Shoes, not supplied by the company, should be black (unless told otherwise).
Remember that you will be working long hours, most of which you will be
spending on your feet. So it important that you look after your feet by wearing
comfortable and sensible shoes.

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4. Carry a clean handkerchief in your pocket.

5. Try and not to cough, sneeze or blow your nose in the presence of guests. It
this is unavoidable, cough or sneeze into the handkerchief, away from the
guests.

6. Keep your hair well groomed.

7. Gentleman, keep your face cleanly shaven.

8. Keep your teeth brushed regularly, oral hygiene is important.

9. Do not touch your hair and face, and avoid scratching your body in the
presence of the guests.

10. Your hands, and in particular your fingernails, must be clan at all times. Keep
your nails well trimmed and wash your hands after every visit to the toilet.

11. Use a deodorant and aftershave/ perfume after your daily bath or shower.
Please do not wear excessive perfume!

12. Do not wear an excessive amount of jewelry whilst on duty. Usually, only a
wedding ring and a wristwatch will be permitted.

13. A good posture is also part of your appearance. It will indicate very clearly
whether or not you are going to be helpful.

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COMPLIMENTS AND COMPLAINTS

Dealing with compliments is not quite as problematic as with complaints. In fact,

most people react the right way to praise.

Remember the following:

 Accept a compliment graciously and think the guest if the compliment is

directed to you.

 If the praise is directed to another department, for example the Kitchen,

thank the guest and tell them that you will pass on the message.

 When praise is given, do not contradict the guest by disagreeing or saying,

”Oh, I don’t think so” or “It could be better”. This means that you do not agree
with their judgment.

 Use the compliment to start a conversation, or for a future sale.

Dealing with a complaint requires Tact, Diplomacy, Patience and a calm

approach. Your attitude is most important.

Remember the following:

The Golden Rule: Listen – Aplologise – Act (The L.A.A.)

 From the guest’s point of view, their complaint, regardless how small, is
genuine.

 Assess the situation quickly, and get the complete story.

 Explain where necessary, but do not make excuses.

 Never argue.

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  Do not “Pass the Buck”

 Report the problem to your Supervisor/ Manager, and ask them to help when
you think that they can assist in solving the problem.

 If you can rectify the problem – DO IT – NOW!!! Even if it is not exactly

your duty.

 While the guest is still in the complex, there is still time to make them happy
again and a good future customer.

KNOWLEDGE OF YOUR WORK

The duties of a front of house personnel vary from one unit to another, depending
on its size, grading, organization and location. So, apart from becoming acquainted
with your establishment, the facilities and services it provides, it is important that
the staff get to know and understand their work.

Whatever the specific variations of tasks and duties may be, some are common to
every front of house personnel wherever he or she works. It is also essential that
front of house personnel knows what is expected from them by the guests,
management and colleagues with whom they work.

A) Guests expect: Friendliness in the form of a sincere smile and greeting,

politeness, helpfulness and efficient service.
B) Colleagues expect: Your co-operation and good communication in the form of
teamwork, courtesy amongst each other, goodwill, correctness and loyalty.
C) Management expect: The front of house personnels to have the attitude,
knowledge and skill to demonstrate their best abilities in giving excellent
service, adaptability to their environment and loyalty.

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TEN GOLDEN RULES FOR A FRONT OF HOUSE PERSONNEL

1. Start the day with a smile. It is easier to smile than to frown, you only need 14
muscles to smile, but 72 to frown.
2. Be strictly honest at all times.
3. Be always clean and tidy.
4. Be always on time for duty.
5. Be responsible in that you put your best into work at all times.
6. Be always pleasant with guests and colleagues.
7. Co-operate with your superiors and obey their orders.
8. Be loyal to your employer, supervisor and subordinates. Grievances are never
discussed with guests; they cannot solve your problems. Instead, go to your
immediate Superior.
9. Be self-disciplined!!!
10. Encourage teamwork in that readily help other front of house personnels when
they ask you, or offer help someone when they are busy and you are not.

SERVICE IN GENERAL

As we have mentioned before, the front of house personnel is not just a “Food
carrier” but a Salesperson. To become successful, a front of house personnel must
give top class service. You are visible to the guest and constantly “In Contact” with
them. So, in the guest’s mind, you represent the quality of service in the complex,
the whole complex. A front of house personnel’s approach and style of work are
entirely indicative of the service, and they must always maintain a high standard.
The front of house personnel, as a salesperson, must be ready to “SELL” the
products available in their Restaurant. Therefore you must have an excellent
knowledge on the products available.

PERSONAL CHARM CANNOT OVERCOME INGORANCE!!!

Service is performed by all “Guest Contact Staff”

Service is one of the most important products of an operation. Compared with the
other products, it is only product that is intangible, the only one that can be

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sensed as an experience. It is not consumable and cannot be dehumanized, and the
one which brings guests back to the complex.

These are three elements of service, they are: (The E.E.A.)

1. The Employee
2. The Equipment
3. The Actions

Remember these “Key Definitions” for the word S.E.R.V.I.C.E.

S SERVE SMILE SELF

E ENTHUSIASM ENDEAVOUR EARS

R REQUEST REMEMBER REPORT

V VISIBLE V.I.P. VOICE

I INTEREST IMPROVE INITIATIVE

C COURTESY COURAGE CONTACT

E ENSURE EXTRAS EYES

SOME GENERAL SERVICE RULES TO REMEMBER

1. Always be clean and well presentable.

2. Always show good attitude in your posture and speech.
3. Always carry your tools of the trade with you.
4. When serving from the right, always use your right hand.
5. Always repeat the order.
6. Always be courteous by saying “Please”, “Thank you” and “Excuse me”. Never say
“What”!
7. Always serve from a clean tray.

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8. Always make sure the crockery, cutlery and glassware you are using is clean.
9. Always serve ladies first.
10. Always say “Excuse me”, when ready to serve the ordered food.
11. Never serve several guests from one point. i.e over the table; move around the
table to the guests.
12. Never touch the crockery and cutlery incorrectly, even when clearing.
13. Never start serving the next person until you have finished with the present
one.
14. Always finish your service by saying “Thank you”.
15. Always smile!!!

PREPARING FOR SERVICE

It is the front of house personnel’ responsibility to ensure that they are fully
prepared to give top class service before they actually have to. The first and most
important thing is for the front of house personnels to sell themselves, that is the
must be professional, clean and well presented, and confident of themselves. They
must be impeccable regarding:
 Personal hygiene (Face, Hair, Nails, Body Odours etc.)
 Appearance (Clean Uniform, Correct Shoes, Name Badge)
 Attitude (Good Speech, Posture, Positive Mind, Etc)

Apart from these preparations concerning their selves, the front of house
personnel must have all their tools of trade ready (Pen, Order Pad, Service Cloth,
Corkscrew etc). Also they must be prepared regarding all the required knowledge
to give to the guest what they expect.

The final step of the preparation before service (Mise-en-place), of the front of
house personnels, is the pre-service meeting or briefing that is conducted by the
Headwaiter or Restaurant Management. During these meetings the front of house
personnels are inspected to ensure that they are presentable and they are
informed of any important information, VIP’s, Specials, New Dishes, Food items
that are not available but are on the men, tabs etc.

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THE FRONT OF HOUSE PERSONNEL’S APPROACH

The money a guest pays for food and drinks in our restaurant is always more
expensive than when they buy it in a shop. Why are guests prepared to pay more
here when they can get it cheaper somewhere?
The reason is “SERVICE”
Guests are willing to pay for service, and they expect the front of house
personnels to be:
 Friendly
 Polite
 Helpful
 Effective and Efficient

When the front of house personnel does more than this, they will be giving the
much sought after quality of the personal touch. When the guest feels as though
the waiting staff is giving more than the guest’s expectations, the front of house
personnels increase the possibility of receiving TIPS (To Improve Prompt Service).

SERVING STEP BY STEP

The first step - Approach your table with a smile and a greeting. Introduce
yourself and say your name clearly. "Good morning sir/ madam, welcome to The
Aviator, my name's ___ May I show you our menus and perhaps offer you
something to drink?" Ask if they've been to The Aviator before. If the answer is
"yes, you served us last week" - the gambit fails!! Greet customers with a smile as
they enter. Always communicate with guests in English, unless the guests are
speaking in vernacular. Maintain balanced eye-contact, but avoid staring too much.
As you seat them at their table, perhaps stir up small conversation as you proceed
to take their drink orders. Pay attention to their needs. If there is no table
available at the moment, promise the guests to let them know as soon as a table is
available – and remember to do so!!! Also remember to promote the facilities.

Take drink orders first. If children are present ask for their beverages first,
followed by ladies and then gentlemen. This is now the time to discuss the specials.
Remember to show them the kids menu.

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When you have served their drinks, ask if they have any questions about the
menu. Don't rush them unless they are late and even then, do it gently. If they are
ready to order, take their order clockwise starting at the left and closest to
you...if not, proceed to your next table.

Bring out orders in their entirety. Never bring one guest's food without the
other’s, unless specially instructed otherwise (this may happen if one or more in
the party plans to leave early). Normally, there shouldn't be any circumstance
causing one part of an order be ready much later than another. If on occasion you
foresee this happening and causing a problem briefly explain the situation and ask
how the guest would prefer handling this.

Don't overly badger the customers. Avoid going into eagle-hawk mode. Customers
hate to be ogled at or constantly interrupted. How would you feel if someone was
glaring at you as you ate your meal? If a table wants something they will glance
around to look for you. If you stay alert and watch (not stare) your tables as you
walk the floor most customers will make eye contact as a signal that they need you.
This can give them the feeling like you're paying attention without hovering or
badgering them. When their good food and conversation is over, they will start
looking around at other diners or the walls. This can tell you when to clear plates,
offer desserts or drop the check.

Clear any of the plates from the current course as soon as it is obvious the
customer wants them to be removed. Always clear plates from the previous
course completely, before bringing plates from the next course to a table.

 Before clearing plates, be sure to ask politely. Use a manner and tone
consistent with both the atmosphere and the customer. Generally, "May I
clear?" is good.

When the main course is served, always ask "May I get you anything else?"
and give them a second to think about it. Check back again within five minutes, with
"Are you enjoying everything?" with specific references about the hosts dish,..."
How is your steak?" at the very least. Listen to their response and more
importantly read their body language: Many people are shy to speak up about
problems, and they may blame that on you come time to leave a tip.

When the main course is cleared, tell them about the great dessert!

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When they are finished with their meal, ask them "Is there anything else I
can bring you?" If they say no, ask if they would like their bill and promptly give
them their bill and wish them a good day. Don't assume the man will pay. If it
becomes directly known to you during their visit which guest will be paying, you may
leave the bill at the end of the table by him or her. Otherwise, leave the bill in the
middle of the table. The bill must always face down.

Take their payment. Inform your guest that you will prepare the payment for
them, i.e. change if cash or you will process their credit card for them. Never ask
if they want change or if you should punch the exact amount on the credit card:
Just break the bills and return quickly with the change/receipt.

When you return, thank them and say something like, “It’s been nice to see you" ,
"hope to see you again soon", OR if they seem to be lingering after their meal, just
say "thank you", as they may need refills and such. You may also tell them about
specials and/ or promotions currently running.

Upselling and suggestive selling are great ways to increase your tips and
maximize your guest's experience. To up-sell, suggest an add-on item; like a side
of extra cheese with the pizza, a sauce with their steak or perhaps add chicken to
a salad. Simple pairing of foods and wine is another great way to suggestive sell. If
your guest is a couple or student, then it is advisable not to suggest hugely
expensive foods. You may keep increasing your sales but remember not to lead
your guest into an embarrassing situation. This may hamper a repeat guest.

TIPS ON SERVICE

 After taking an order, repeat it back to the customers. This gives them
confidence in you, and studies show can result in bigger tips.
 Learn proper table service manners: serve from the right, remove from the
left (when convenient); beverages poured from the right as the cups and
glasses are always on the right; glasses never picked up when filling; bring
fresh wine glasses with every new wine; and MANY others...
 Learn the correct way to set a table: forks left, knives right, napkin,
coffee/teacup handles at 5o'clock with teaspoons parallel to the handle... etc.

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 When clearing a table do it quietly as not to disturb the diners at other tables.
 If you have spare time: If two people are sitting at a table and one goes to the
restroom or excuses her- or himself for a moment, and if the other person
looks even slightly uncomfortable or awkward sitting alone, go by and make
small talk until the partner comes back or as long as you can before another
table needs attention. (Do not fail to keep an eye on other tables while doing
this.)
 Even if not required in training, memorize the menu cover to cover ASAP. Talk
to the kitchen to familiarize yourself with any specials. Taste sauces if
possible.
 If you are not busy at the moment and notice a customer at another table is in
need of something, assist them. If you help out your fellow waiters, they will
be more likely to help you out as well. Good service (no matter who provides it)
will ensure that customers will come back - that's keeping your paychecks
coming.
 Striking up friendly chat is usually recommended, but keep it short and bear in
mind that some customers desire privacy more than others and may become
irritated by intrusions.
 Customers can boil up and become upset over the most minuscule things, such
as the wrong drink order. When this happens, stay calm and correct the
situation and apologize to the customer. You may find the LEADS policy
helpful:
 Listen to the customer's complaint.
 Empathize with the concern ("I know it can be frustrating when you get the
wrong order...").
 Apologize personally for the problem, even if it isn't your fault.
o Do what it takes to make it right with the customer, such as offering a
free appetizer or other cheap item, or reducing the bill (check with your
manager).
o Stand by your promise.
 Never tell a customer you will do something or "be right back" and not do it. Do
not promise to do something, anything, and not do it.
 Interaction and cooperation among co-workers is crucial in the speed of the
deliverance of food. Be kind to others, though they may be sour.
 Answering the phone may be part of the waiter's job. Clearly speak into the
receiver to be understood, and make sure you understand what the customer
wants. Always write down the customer's phone number.
 Use caution when writing down orders.

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 Remember good drinks and quick service = good mood = good tips. Try your
hardest to keep their water/tea glasses filled without being intrusive.
 Even when having pleasant conversation with co-workers, face your tables so
you can see if they motion or start looking for something. If customers see you
with your back turned, chit-chatting with a friend, they are more likely to be
annoyed and feel they are not receiving good service.
 Keep a spare shirt or tie at the restaurant. Accidents happen and a sloppy
waiter is not good for the appetite.
 If someone forgot to make tea and there is only enough for half a glass or a
little more, add more ice and fill the rest with water. Customers appreciate
fast service more than anything. Go back and start the tea. If they notice the
tea is weak (most won't), tell them you will start a fresh brew just for them.
 Don't give each table the same speech. It's much more personal that way.
 When serving couples, always take the woman's order first.
 Smile A LOT! Depending on the environment you work in, make jokes, small talk
etc. to keep the mood light and friendly.
 If a customer complains, don't try to blame it on the cooks, hostess, or anyone
else. Simply apologize and work to resolve the problem. Check with the manager
before offering discounts, comped meals, etc...If the customer is still not
satisfied, ask if they would like to speak to the manager.
 When you get busy, make sure to let new tables know you will be with them in
just a minute. Don't get frantic, trust me, you'll start forgetting things.
 Never talk about how long of a day you've had or complain to customers or
coworkers. No one wants to hear it. Leave your problems at the door and fake a
smile if you have to.
 Be polite, call men Sir and women Ma'am or Miss.
 Interact with the kids. Parents love it. If children are becoming rowdy or
irritable, offer to bring them crayons, paper, crackers, something to keep
them busy. The parents will often be very grateful.
 Plates and silverware should always be brought before food arrives. You can to
this when you greet the table, or after you have brought the drinks.
 Once you get into a routine, stick with it. Analyze it frequently to see if
there's anything you can to more efficiently.
 Learn the menu, the ingredients and the cooking processes. Customers ask
weird questions sometimes and if you don't know the answer, be sure to ask
someone who does...most likely a manager.
 Be friendly with your co-workers, bartenders, cooks, busboys. If they like you,
they'll help you out more and make you job so much easier.

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 Stay alert for refills, customers trying to get your attention, frowns from
guests, dropped silverware, spills, empty plates etc.
 If the restaurant you work at does not give free refills, but a customer asks
for one, be sure to inform them and ask if they would like another anyway.

EXPLANATION OF A “COVER”

One of the technical terms used in the industry is a cover.

What does this mean?

1. When discussing how many guests a restaurant will seat, or how many guests
will be attending a function, we refer to the total number of the guests
concerned as so many covers. I.e. This table will seat a party of 10 covers.

2. When laying a table in readiness for service, there are a variety of place
settings, which may be laid, according to the type of meal being laid, according
to the type of meal and service being offered. We refer to this place setting
as a type of Crockery, Glassware, Miscellaneous items and Linen needed to lay
a certain type of place setting for a certain meal.

The two most common covers/ place settings are:

a) Table D’hôte - Now, commonly, a meal, usually of several preselected and
fixed courses, in a restaurant, hotel, or the like, for which one pays a fixed
price. Sometimes, a meal with optional courses for which one pays a fixed
price irrespective of what one orders.

b) A la carte - A meal having unlimited choices with a separate price for each
item

The basic lay up for a Table D’hôte cover would consist the following:
1) Meat Knife
2) Meat Fork
3) Fish Knife
4) Fish Fork
5) Dessert Spoon

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 6) Dessert Fork
7) Soup Spoon
8) Side Plate
9) Side Knife
10) Red Wine Glass
11) White Wine Glass
12) Linen Serviette (Napkin)

If a tablecloth is not used, a place mat should be provided.

Other “Standard” items to be placed on the table are:

1) Cruet Set (Salt & Pepper)
2) Bud Vase
3) Ash Tray (If applicable)
4) Table Number
5) Butter Pad (Start of service)

The basic lay up for an A la carte cover would consist of the following:

1) Fish Knife
2) Fish Fork
3) Side Plate
4) Side Knife
5) Red Wine Glass
6) White Wine Glass
7) Fish Plate
8) Linen Serviette

 In our case, we bring cutlery to the table when guests order meals.

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SELLING

Enquire from the chef/ kitchen or manager, which dishes are on “special” every
day, and which meals are not available. This information is given to all the
restaurant staff at the daily meetings/ briefings. The “Special” dishes are
explained to the guest when the menus are presented.

In the case where a large party/ group of guests is expected, a suggested set
menu should be sold to the guests in order to make service easier.

The person taking the order should always recommend a starter and try to sell
some add on. i.e. a salad, with the main course. Also they should try to sell dessert
and coffee after the main course.

The chef’s “Specials” is often written and displayed on the notice board in the
kitchen, to notify all concerned.

ORDER TAKING PROCEDURES

The order is written, on the order pad, as follows:

a) Covers Number of covers (guests) at the table.

b) Table Number Allocated Table Number in the restaurant.
c) Front of house personnel’s Name The name of the person taking the order is
written in the box provided.
d) Date The date is written down.
e) Lady/ Man Place he code L/M (Lady/ Man) is next to the meals
order, so that it becomes easier to identify which meal goes where.

When the order is taken, all starters are written at the top part of the page on
the order pad and the main course on the bottom part. A horizontal line is then
drawn to distinguish the starter from the main course.

Once the complete order has been written down, please make sure that you repeat
the order, to confirm all items are correct. Special attention must be given the
special requests.

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In most restaurants these days, the order is punched into a system (after the
order has been taken from the guest) and the order is automatically sent to the
kitchen and the cashier.

BASIC RESTAURANT EQUIPMENT

For a restaurant to operate efficiently it must have the necessary equipment to do

so. There are various types of equipment, which basically can be grouped together
as follows:

1) Cutlery
2) Crockery
3) Miscellaneous
4) Linen
5) Glasses

It is important that all the equipment must be clean and is not chipped or cracked.
Also there must be sufficient amount available, whilst service is in progress, to
ensure that our valuable guests are not inconvenience by waiting for a certain piece
of equipment. Always take care of the equipment that you are using, to avoid
unnecessary breakages or losses. It costs the company a lot of money!

We will now examine the names of the various types of equipment used in a
restaurant. It is imperative that you are able to identify each individual piece of
equipment, and that you easily recognize them. If you do not, this will delay
service, resulting in the guests receiving a poor standard of service.

EQUIPMENT LISTING

1) CUTLERY

KNIVES:

MEAT KNIFE
FISH KNIFE
SIDE KNIFE

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 STEAK KNIFE

FORKS:

MEAT FORK
FISH FORK
DESSERT FORK
SNAIL FORK

SPOONS:
TABLE SPOON
SOUP SPOON
DESSERT SPOON
TEA SPOON
DEMITASSE (MOCHA) SPOON
SODA SPOON

2) CROCKERY

PLATES:
MEAT PLATE
FISH PLATE
SIDE PLATE
OVAL PLATTER

SAUCERS:
TEA SAUCER
DEMITASSE (MOCHA) SAUCER
SOUP SAUCER

BOWLS:
DESSERT BOWL
SOUP BOWL
SUGAR BOWL (AND LID)
FINGER BOWL

CUPS:
TEA CUP
DEMITASSE (MOCHA) CUP

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 EGG CUP

POTS:
TEA POT – 1.2 Ltr (AND LID)
TEA POT – 0.5 Ltr (AND LID)
COFFEE POT – 1.2 Ltr (AND LID)
COFFEE POT – O.5Ltr (AND LID)
SALT POT
PEPPER POT

VARIOUS:
ASHTRAY
BUD VASE
BUTTER PAD
MILK JUG – 0.10 Ltr
MILK JUG – O.25 Ltr
SNAIL DISH
TOOTHPICK HOLDER

3) MISCELLANEOUS
BREAD BASKETS
CORKSCREW
CAKE LIFTER
ICE BUCKETS
ICE TONGS
WINE COOLERS
WINE COOLER STANDS
ROUND TRAYS
WOODEN TRAYS
TABLE LAMPS (FOR DINNER)
PEPPER MILLS
OIL AND VINEGAR BOTTLES
SAUCE BOATS
TABLE NUMBERS
SALAD DISHES (GLASS)
TOOTHPICKS
MENU’S
WINE LISTS
FLAMBE TROLLEY (IF APLICABLE)
DESSERT TROLLEY (IF APPLICABLE)

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 4) LINEN
TABLE CLOTHS (VARIOUS TYPES)
OVERLAYS
SERVIETTES
SERVICE CLOTHS
GLASS CLOTHS

5) GLASSES

RED WINE GLASSES

WHITE WINE GLASSES
CHAMPAGNE FLUTES
NORMAL BAR GLASSWARE

GUIDELINES FOR THE USAGE OF DIFFERENT TYPES OF GLASSES

GLASS TYPE GLASS USED FOR

Zombie Glass Double tot spirit with mixer, beer, cider,
cordial with mixer, mineral cans (330 ml),
long cocktails, grape juice and fruit juice etc

Highball Glass Single tot spirit with mixer, airline cans (200 ml),
appletizer, tomato juice, mineral water,
vermouth with mixer, aperitifs with mixer.

Spirit 'on the rocks', spirit with water, spirit

Old Fashioned Glass 'neat',
certain 'built' cocktails, vermouth 'on the rocks',
digestives.

Willy Tumbler Beer only.

Stemmed Pilsner Glass Beer for ladies, long cocktails.

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Plain Pilsner Glass Beer only.

Red Wine Glass Red wine only.

White Wine Glass White wine, rose wine, blanc de noir wine.

Champagne Flute Champagne, sparkling wine.

Champagne Saucer Champagne, sparkling wine, short cocktails.

Liqueur Glass All 'straight' liqueurs, tequila, schnapps.

Sherry Glass Sherry, double tot liqueur, liqueur with crushed

ice (frappe).

Port Glass Port, double tot liqueur, liqueur with crushed

ice (frappe).

Brandy Balloon All imported cognac/ armagnac, superior

quality SA brandies.

Short (Martini) Cocktail Glass All short cocktails.

Draught Beer Mug Draught beer only (250 ml/ 500 ml).

Irish Coffee Glass/ Mug Irish coffee, liqueur coffee.

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Carafe (250 ml) Postmix, juice, water - as a mixer.

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