| FLATWARE Setting Guide
This guide will show you the correct flatware items to purchase for any type of restaurant or dining situation.
Remember, a proper tablesetting will...
• Maximize your investment... The number of place settings should match your daily usage and the types of specialty pieces should match your menu. Too many items are unnecessary, too few mean extra warewashing.
• Control Sanitation Costs... The correct place settings for each meal during the day will eliminate warewashing of unnecessary pieces, saving you money.
• Create the Proper Ambience/Atmosphere... Your customers' first impression is their last impression. Make it a good one with a tablesetting presentation that complements the menu and decor.
This handy reference features six of the most common tablesettings found in restaurants.
Breakfast: Flatware: Dinner Fork, Dinner Knife, Teaspoon
Lunch: Flatware: Salad Fork, Dinner Fork, Dessert or Dinner Knife, Teaspoon
Dinner: Flatware: Salad Fork, Dinner Fork, Dinner Knife, Teaspoon, Butter Knife
Formal Dinner:
Flatware: Salad Fork, Dinner Fork, Dinner Knife, Oval Bowl Soup/Dessert Spoon or Dinner Spoon, Teaspoon, Butter Knife
European: Flatware: European Size Dinner Fork, U.S. Size Dinner Fork, European Size Dinner Knife, Dessert Knife, Oval Bowl Soup/Dessert Spoon or Dinner Spoon, European Size Teaspoon, Butter Knife, Fish Knife, Fish Fork
Banquet: Flatware: Salad Fork, Dinner Fork, Dinner Knife, Teaspoon
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Tips:
• Keep all tableware approximately one inch from the edge of the table.
• Place all knives with the cutting edge toward the plate.
• Arrange flatware in order of use, working from the outside toward the plate for each course served. If salad is served after entree, place salad fork next to plate.
• A seafood/cocktail fork is always placed to the right of the soup spoon, unless served with a seafood cocktail. It may be placed on the cocktail plate.
We recommend that for every seating you order 3 each of an item, one in service, one in the dishwasher and one in storage.
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