WIPING GLASSWARE ^_^

GLASSWARE

METHOD;

1. MAKE SURE WHIPING CLOTHS ARE HYGIENE FROM ANY SUBSTANCES

2. PUT A LITTLE WARM  WATER ON THE GLASSWARE

3.THEN,WIPE IT START AROUND AT THE CORNER

4.LASTLY,PUT IT AT THE TABLE FOR SETUP

GOBLET

                     1. PUT THE GOBLET INTO WARM WATER

                     2. COVERED THE GOBLET USING WHIPING CLOTHS

                     3. AFTER A FEW MINUTES,WIPE IT UNTILL SHINE

WIPING CROCKERY

CROCKERY

• Put some warm water on the plate.
• Make sure the water running through the whole upper plate.
• Throw water in the water pitcher.
• then, wipe it until the plate is dry.                                                     

WIPING CUTLERY

CUTLERY

                                                     METHOD:

• Put the cutlery in a warm water. 
• Then, wipe it using wiping clothes one by one. 

FOLDING TABLE CLOTH, LAYING TABLE CLOTH AND CHANGING TABLE CLOTH

red : Runner

yellow : Overlay

blue : Table cloth

FOLDING TABLE CLOTH

1. Spread the tablecloth. Make sure that the folding or stitching is on the outside facing the table. * For those of you who are not high enough, you can use a chair so that the table cloth does not touch the floor as a hygiene. *
2. Fold into two parts where the outside must be outside.
3. Take one piece and fold. Similarly to the next.
4. After that, make sure the part is the same as shown in pic.
5.  Lay on the table until after completion of step four. *Make sure the many layers facing towards you *
6.  Take the end of the fabric and fold in until half of the cloth. Repeat as last step and make sure there is a little space in the middle of table cloth. 
7. Completed step six, take both ends of the fabric and fold into as step six.  
8. Make sure the fabric you are in the same situation as step eight.
9. After the fold it to become smaller as the last picture. Then ready! Have a try. ?

LAYING TABLE CLOTH

1. You should prepare a table cloth, which in and neatly folded.
2. Open the folded first layer.
3. Open the folded second layer.
4. Open the folded third layer.
5. Enter each finger in every fold correctly and neatly.
6. Ready and while tuck your little finger.
7. Cradled the first layer starting from the bottom layer.
8. Release slowly each layer.
9. Ready! and adjust a bit to look neatly.

CHANGING TABLE CLOTH

1. Make sure there are no barriers in the table below your position stand.
2. Pull 5 inch cloth from the table.
3. Pull the fabric back up before the end of the cloth that are not opened to show the table and bring the fabric to the middle of last drawn until it appeared in the folded state.
4. Take a new tablecloth and place onto the dirty tablecloth.
5. used a laying table cloth step to spread out a new table cloth.
6. When you lay up in the middle of the table. Pull the dirty tablecloths with the little finger and ring finger grasping a dirty cloth.
7. Pull the new table cloth while pull the dirty table cloth slowly.
8. Pull till the end as shown in the picture.
9. Ready! Now you have changed the table cloth and the dirty table cloth will in a good condition neat folds.

Purpose of table cloth is...

• Make sure the table is in beautiful condition and neat.
• To regularize all the tables in an event.

NAPKIN FOLDING =D

FRENCH FOLD

CANDLE FAN GOBLET FOLD

BISHOP HEAD FOLD

CANDLE NAPKIN FOLDING

DIAMOND FOLDING

TYPES OF CUTLERY ^,^v

TABLE KNIVES

FUNCTION: Designed to cut only prepared and cooked food




FISH KNIVES

FUNCTION: Used to separate the skeleton from the body and lift the bones onto a plate




STEAK KNIVES

FUNCTION: For cutting meat.



BUTTER KNIVES

FUNCTION: To serve out pats of butter from a central butter dish to individual diners' plates




FRUIT KNIVES

FUNCTION: To cut and peel fresh fruit at the table in formal and informal dining.




CARVING KNIVES

FUNCTION: For carving fruits





CAKE SLICE KNIVES

FUNCTION: For slicing cakes



TABLE FORK

FUNCTION: For separate foods



FISH FORK

FUNCTION: To provide leverage in separating fish from the body, the fish fork features an extrawide left tine, and an optional notch, grooved to fit over the bones




DESSERT FORK

FUNCTION: To provide leverage in cutting firm dessert




FRUIT FORK

FUNCTION: The fruit fork is made with narrow tines and a long slender handle; it is approxi­mately 6¼ inches in overall length.

OYSTER FORK

FUNCTION: To hold the buttery sauce and the meat




CAKE FORK

FUNCTION: The pastry fork is used in informal dining, although it is not essential; it is not used in formal dining where two dessert utensils are presented.




CARVING FORK

FUNCTION: For carving meat




SALAD FORK

FUNCTION: To provide leverage when cutting thick veins of lettuce or broad vegetables served in salad, the salad fork is made with an extra wide left time




TABLE SPOON

FUNCTION: Used for ice cream and soup




SOUP SPOON

FUNCTION: To reach into the depth of the cream soup bowl




DESSERT SPOON

FUNCTION: Used in formal and informal dining




TEA/COFFEE SPOON

FUNCTION: Used to stir hot beverages, sip soup, and eat solid food




DEMITASSE SPOON

FUNCTION: Also known as a mocha spoon (to stir coffee made with an equal amount of hot chocolate




ICE-CREAM SPOON

FUNCTION: Used at informal meals only to eat frozen dessert served on a plate, such as ice-cream roll.




SAUCE SPOON

FUNCTION: Used to eat the sauce accompanying a dish

TYPES OF CROCKERY

 

SOUPS CUPS

FUNCTION: Filling the mug with hot water stirring the mixture



   TEA POT

FUNCTION: To prevent the contents of the teapot from cooling too rapidly




COFFEE POT

FUNCTION:Cold water is poured into a separate chamber which is heated up to the boiling point and directed into the funnel





SUGAR BOWL

FUNCTION: Humorous series of dinner service suitable for every occasion, and the various pieces can be put together





SOUPS BOWL

FUNCTION: A simple function of containing hot or cold





DESSERT BOWL

FUNCTION: It is mainly use for dessert like a fruit such as strawberry






DINNER PLATE

FUNCTION: A plate from which a diner eats during the main course of a meal






DESSERT PLATES

FUNCTION: A small plate on which dessert can be served
                      the size dessert plate is smaller than dinner plate



TEA PLATE

FUNCTION: Purpose of the tea plate is to hold the teacup without a saucer




TEA SAUCER

FUNCTION: To protect surfaces from possible damage due to the heat of a cup,
                     to catch overflow, splashes, and drips from the cup and protecting table linen


ESPRESSO CUP

FUNCTION: Concentrated beverage brewed by forcing a small amount of nearly boiling water under pressure




BUTTER DISH

FUNCTION: A small dish (often with a cover) for holding butter at the table
                     used as a container for holding or serving food



MILK JUG

FUNCTION: Used mainly for doorstep delivery of fresh milk or milkmen



CANAPE PLATE

FUNCTION: Is a small,prepared and decorative food, held in the fingers and often eaten in one bite



SALAD BOWLS

FUNCTION: Formal meal is served course by course, side dishes are not used, and a fruit saucer is provided only at informal meals




FISH/SALAD PLATE

FUNCTION: Is a metal bar that is bolted to the ends of two rails to join them together in a track




SIDE/BREAD PLATE

FUNCTION: A small plate that is put your bread on when you are eating the main part of a meal




PEPPER AND SALT SHAKERS

FUNCTION: To allow diners to distribute grains of edible salt and ground peppercorns    
                     Salt shakers became increasingly common after anti-caking agents