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All furniture equipment is included in the category of food restaurant equipment. Both visitors and workers utilize linen, cutlery…

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» Definition and Types of Restaurant Equipment

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🢬 Table of content

🢬 Introduction:

🢬 1. Furnishings

🢬 3. Sideboard (Dummy waiter)

🢬 3. Crockery

🢬 4. Glassware

🢬 5. Tableware

🢬 6. Miscellaneous 

🢬 7. Disposables

🢬 9. Chafing Dishes (Chafers)

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🢭 Food service furniture types

🢭 The sideboard houses the following items:

🢭 Tablecloth: 

🢭 Earthenware:

🢭 bone china:

🢭 Various kinds of crockery with their size and use:

🢭 Classification of glassware according to their parts:

🢭 Tableware includes all flatware, cutlery, and hollowware items:

🢭 Different types of cutlery and their uses:

🢭 MGH YANGON BRANCH

🢭 MGH MANDALAY BRANCH

› Typically, restaurant tables are split into two sections:

› Types of chairs used in Food service:

› The typical chair sizes are:

› The typical napkin size are:

› Restaurant napkin folding techniques vary:

› RoseSlip cloth:

› Waiter’s cloth:

› Tray cloth: 

› Buffet cloth:

› Satin cloth: 

› Quarter plate: 

› Half plate/fish plate/dessert plate:

› Full plate/Dinner plate/joint plate:

› Breakfast cup:

› Soup spoon:  

› Dessert spoon:

› Service spoon and fork:

› Coffee spoon:

› Fish knife and fish fork:

› Small knife and fork:

› Dessert spoon and fork:

› Fruit knife and fork:

› Large knife and fork:

› Dessert spoon and table fork:

› Sundae spoon:

› Ice cream spoon: