BASIC EQUIPMENT FOR MISE EN PLACE

1. LEONARDO PROJECT “F&B4YOU” BASIC EQUIPMENT FOR MISE EN PLACE 1)Tables, Chairs 2)Service trolleys or sideboard (station waiter) Guéridon,Trolley 3)Linen: Tablecloths, napkins, flannels, topcloths

2. Kindsoftables RectangularTable Round Table

3. Tablecloths and Linens Tablerunner Napkin Overlays Tablecloth

4. Waiter’s personal accessories Lighter Check pad Pen Waiter’s cloth

5. 4)Cutlery (or silverware) Forks: dessert fork, fish fork, tablefork. Knives: table knife, dessert knife, butter knife Spoons: Table spoon, dessert spoon, tea spoon,coffeespoon Silverware for the service : serving spoon and serving fork) 10 - Fish spoon 9 - Fish knife 3 - Table knife 7 - Butter knife 1 - Table spoon 4 - Dessert spoon 5 - Dessert fork 2 - Table fork 6 - Dessert knife 12 - Steak knife 11 - spoon sauce 8 - Fish fork

6. 5)Glassware: water glasses, white wine glass, red wine glass, fluteor Modern line Classic line • The differencebetweenClassical and Modern style is the lenghtof the glassstem and the heightof the glass Carafes and decanters Champagne cup Liquer glass White wine glass Red wine glass Water glass Flûte White wine glass Water glass Red wine glass Flûte

7. Kinds of the glass tableware : Red wine glass It is characterized by a quite thick bowlful. Increasing the contact of the wine with air is aimed at it so that it can develop its bunch fully. White wine glass It is characterized by a quite high leg and a narrow, slender bowl ofcapacity 100 cm 3.

8. Shot glass It is characterized by small capacity 25 – 50 cm 3. Liqueur glass often called the tulip It is characterized by a quite high leg and a bowlful deviating upwards for capacities 25 – 50 cm 3.

9. Chinaware: show plate, shallow plate, soup plate, dessert plate, bread plate (or bread basket) Shallow plate Soup plate Dessert plate Bread plate Dinner plate Underdish

10. Different Cups and Plates Milk or Tea cup and plate Milk or Tea cup Coffee cup and plate Coffee Cup Espresso cup and plate Espresso Cup

11. Restaurant equipment and tools Hot car Car service Guéridon WineCart Flambecart Dessertcart

12. Sideboards

13. Equipment Cava cabinet Chauffing Dish Waiter tray Hotplate Hamholder

14. MISCELLANEOUS TABLEWARE Teapot Petit Menage Sugarbowl Peppermill Coffeepot Milkpot

15. Varius tools Ice tongs Cruet Sharpeningsteel HamKnife Carvingknife Peelerknife Ice cube tray Boningknife

16. 1 - Bread basket 2 - Fruit basket 3 - Soup tureen 4 - Gravy boat 5 - Butter dish

17. Open bar service in therestaurantdiningroom (Look attheglassesfromtheleftsidetotherightside) • Bar glasses: • Small tumbler: forfruitorvegetablejuice, sours, whisky, spiritson therocksetc. • Spirits glass/shotglass • Large tumbler (highballglass): forhighballs, milk shakes, non-alcoholicdrinks, mostlongandfancydrinks, etc. • Martini glass • Cocktail glass: Primarilyforcreamycocktails. • Liqueurglass: for all varietiesofliqueur. • Liqueurglass: for all varietiesofliqueur. • Cognac snifter: large balloon-shapedglassforcognac; also usedforarmagnac, calvadosandfineliqueurslikeBénédictine, Chartreuse, Cointreau etc.