A Complete Guide to Flatware

  • Flatware Identification Guide

  • Flatware Specifications and Characteristics

  • Quantity of Flatware Suggested

  • Care and Handling of Flatware

    Flatware Identification Guide

    1. Restaurant/Dinner Fork
    2. Table Fork, European Size
    3. Salad Fork
    4. Oyster/Cocktail Fork
    5. Fish Fork, H.H.
    6. Restaurant/Dinner Knife, H.H.
    7. Restaurant/Dinner Knife, 1-pc. Heavy
    8. Steak Knife, 1-Pc. Heavy
    9. Fish Knife, H.H.
    10. Butter Spreader/Tea Knife, H.H.
    11. Butter Spreader, 1-Pc. Heavy

    12. Teaspoon
    13. Boullion Spoon
    14. Dessert/Oval Bowl Soup Spoon
    15. Round Bowl Soup Spoon
    16. Iced Tea Spoon
    17. A.D. Coffee Spoon
    18. Dinner Spoon, European Size
    19. Tablespoon/Serving Spoon

    Flatware Specifications and Characteristics

    Specifications:

    Characteristics:

    Quantity of Flatware Recommended

    Silverware
    Requirements
    per Seat:
    Hotel
    Dining
    Rooms
    Average
    Good
    Restaurant
    or Coffee
    Shop
    Smaller
    Operation
    Teaspoon 5 4 4
    Dessert or Soup Spoon 2 2 2
    Tablespoon 1/8 1/4 --
    Iced Drink Spoon 1-1/2 1-1/2 1
    A.D. Coffee Spoon 2 - -
    Bouillon Spoon 2 2 2
    Restaurant Fork 3 3 3
    Salad or Pastry Fork 1-1/2 1-1/2 --
    Oyster or Cocktail Fork 1-1/2 1-1/2 1-1/2
    Dinner Knife 2 2 2
    B&B Knife/Butter Spreader 1-1/2 1 --

    Care and Handling of Flatware

    While stainless steel and silverplated flatware are highly resistant to stain and corrosion, even the finest grades or stainless steel will suffer if corrosive food and chemicals are not removed by proper soaking, rinsing and drying procedures. Careful handling will prolong the life and luster of your silverplate and stainless steel tableware.

  • REMOVE
    all food remnants immediately after use.
  • PRESOAK
    in plastic or stainless steel pan using a non-abrasive presoak compound. Never use an aluminum pan, as this will free the chlorine present in most pre-soak compounds and cause discoloration and corrosion.
  • WASH
    in hot water or low temperature chlorine bath sanitizing solution. Ensure that it is a non-abrasive and non-corrosive cleaning agent by following the manufacturer's instruction. An over-concentration of bleach will attack most metal surfaces.
  • RINSE
    in hot water of at least 180 degrees. A water softener may be added to counteract high mineral content environments.
  • DRY
    immediately to avoid spotting.
  • HANDLE
    in perforated cylinders in a portable rack. This will make it possible to wash, transport and dispense with a minimum of handling. Flatware should be sorted into cylinders eating side down to prevent contamination after the cleaning operation.

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    foodservice and restaurant industry design and supply United East