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Management invests a substantial amount in supplies and equipment. Service staff are, therefore, expected that this equipment be handled gently and carefully. Staff should be sanitation and safety conscious.
Equipment should be handled in the right spot:
Stemmed glass by the stem
Tumblers by the base
Flatware by the handle
Bowls should never be held by the rim, use appropriate under liners.
When setting up cutleries, as well as glassware, avoid leaving finger marks by using trays or by securing them inside a cloth napkin.
To prevent breakage, be conscious of the rules of equipment handling. Breakages are usually caused by the following factors:
Mechanical Impact — results from object-to-object collision. This is induced by stacking glassware and chinaware, picking glasses in bouquets, overloading of bus pans and trays, and putting cutleries inside glasses.
Thermal Shock — the result of a sudden temperature change. This happens when hot water is placed inside a chilled/cold glass and vice versa, abrupt use of glassware after coming off the dishwashing machines
Improper Handling and Misuse of Equipment — using the equipment for a purpose it was not intended for such as using a glass to scoop ice, using knives for opening cans, etc.
Inattentiveness or Absent-mindedness — accidents often occur when service personnel are absent-minded or are inattentive in executing services especially when they are carrying breakable equipment.
Environmental Factors – greasy/wet floor, slippery floor, broken tiles, blind doors.
MEASURES TO AVOID BREAKAGES
Use trays when serving and bussing.
Use trays when serving and bussing.
A proper system should be followed in stacking and storing equipment.
Use appropriate doors for entry and exit. A separate door for entering and exiting should be installed to prevent collision.
Use appropriate glass racks. Make sure that the glasses are conveniently, but not tightly inserted in each rack.
Buss out glasses separately from chinaware.
Buss out glasses separately from chinaware.
Avoid overloading trays and bus pans
Avoid overloading trays and bus pans
DO’S AND DON'TS OF EQUIPMENT
Dump ice out of the glass; preheat the glass before pouring hot water. Don’t pour hot drinks in chilled or cold glasses.
Stack dishes according to size and kind. Never stack too high.
Handle stemmed glasses by the stem and tumblers by the base. Never handle glasses in bouquet.
Remove glass / china from bus pan one at a time. Don’t unload china, glasses at random.
Use ice scooper for scooping ice. Never use the glass for scooping ice.
Never put cutlery into glasses, put them in appropriate containers.
Make sure of an adequate back-up supply of glassware for rush periods.
Always be on the lookout for cracked or chipped glassware and remove them.
Never allow glass-to-glass contact on overhead racks, keep distant from each other.
Never buss glasses in the sink. Buss them directly onto divider racks.
Never stack glasses. Use trays and avoid overcrowding them to prevent breakage.
Sanitation Standards in Handling Service Equipment
Use clean and sanitized glasses, flatware, chinaware and other equipment for service.
All service equipment must be wiped dry with clean clothes to avoid watermarks. The cloths used for this purpose must be segregated from other wiping cloths.
Bowls should be underlined with appropriate under liner and never to be served with the finger touching the rim.
When serving straw serve them with their wrappers or in their respective dispensers.
When serving additional utensils or napkin, place them in a small plate to avoid direct contact with hand.
When setting up flatware and glasses, avoid leaving finger marks; carry them in trays or with a cloth napkin.
The thumb should be kept away from the plate to avoid touching the sauce, meat or dish.
Never serve food using cutleries that have fallen on the floor.
Never serve utensils, cups, glasses, or oily, wet plates with finger marks, spots, or lipstick marks.
To avoid contamination, food must be covered when it is not served immediately.
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