Restaurant Service Equipment — Crockery Sizes, Glassware, Cutlery, Flatware, Furniture & Linen
F&B Service · Part 5 · Module 3
Restaurant Service Equipment — Crockery Sizes, Glassware, Cutlery, Flatware, Furniture & Linen
Quarter plate = 6 inches. Dinner plate = 10 inches. Demitasse cup = 97-100 ml. Table napkin for dinner = 20×20 inches. Sideboard = also called the dummy waiter or service console. Here is the complete guide to restaurant service equipment.
🍽️ Crockery — 4 Types
Crockery Types (quality ascending)
Earthenware: Weakest. Porous, chips easily. Low cost. Used in small restaurants.
Stoneware: Strong and chip-resistant (fired at higher temperatures). Heavy. Available in bright colours.
Porcelain: Made from kaolinite clay + quartz + feldspar, heated at high temperatures. Can be moulded into different shapes.
Bone China: Finest class. Gold ribbon metallic designs. High heat resistance + long-term durability. Made from: Silica + Soda Ash + China Clay. Not more than 12 plates stacked.
Stoneware: Strong and chip-resistant (fired at higher temperatures). Heavy. Available in bright colours.
Porcelain: Made from kaolinite clay + quartz + feldspar, heated at high temperatures. Can be moulded into different shapes.
Bone China: Finest class. Gold ribbon metallic designs. High heat resistance + long-term durability. Made from: Silica + Soda Ash + China Clay. Not more than 12 plates stacked.
📏 Crockery Sizes & Uses
| Crockery | Size | Use |
|---|---|---|
| Quarter/Side Plate | 6″ (15cm) | Left of cover — bread and butter, cheese |
| Half/Dessert/Fish Plate | 8″ (20cm) | Starters, salads, fish, desserts, sweet dishes |
| Full/Dinner Plate | 10″ (25cm) | Main course (silver service or TDH) |
| Soup Bowl | 250 ml | Thick soups, cereals |
| Soup Cup / Consommé Cup | 250 ml | Two handles — thin soups |
| Soup Plate with depression | 8″ (20cm) | All thick soups |
| Breakfast Cup | 240–300 ml (8–10 fl oz) | Breakfast tea |
| Tea Cup & Saucer | 200 ml (6⅔ fl oz) | Tea during day (not breakfast) |
| Demitasse Cup | 97–100 ml | Coffee / espresso |
| Cereal Bowl | 350 ml | Breakfast cereals |
🥂 Glassware — 3 Types by Structure
Stemmed Glass
Has all 3 parts: bowl + stem + base/foot. Very attractive. Very fragile. Examples: Red wine glass (7–8 oz / 210–240ml — wider, rounder, tapering inwards) · White wine glass (6 oz / 180ml)
Flat Bottom Glass (Tumbler)
No stem. Has bowl + flat base only. Examples: Highball glass, Collins glass, Shot glass, Beer glass, Juice glass
Footed Glassware
Has bowl + base only (no stem). Examples: Champagne flute, Hurricane glass
🥄 Tableware — Cutlery, Flatware & Hollowware
Cutlery = All cutting implements (knives)
Joint Knife: 9″ · Grille Knife: 9″ (grill meats) · Fruit Knife: 7″ · Steak Knife: 10″ (serrated edge) · Dessert Knife: 8″ · Fish Knife: 9″ (cut at tip)
Flatware = All spoons and forks
Dinner Spoon: 7″ (all purpose) · Soup Spoon: 7″ · Tea Spoon: 6″ (juices, ice creams, cakes) · Service Spoon: 8″ (serving food from platter to plate) · Dessert Spoon: 5″
Hollowware = All other utensils (not cutlery/flatware)
Sugar bowls, chafing dishes, entrée dishes, coffee/tea pots, rice platters, butter dish, bread baskets, water jugs, sauce boats, etc.
🪑 Restaurant Furniture
Tables: Round (36″ dia) · Square (36″×36″) · Rectangular (30″×48″). Standard table height: 30 inches. Table top covered with baize cloth for protection. Chairs: Standard height = 39 inches (floor to top) · Seat height = 18 inches.
Sideboard (Dummy Waiter / Service Console): Most important furniture in restaurant. Keeps all service equipment in one place. Used as landing table for dishes from kitchen and dirty dishes to wash-up. Must be strategically located — visible to guests, so must be clean and presentable.
🏳️ Linen
| Linen Item | Size | Purpose |
|---|---|---|
| Table Napkin (Lunch) | 18″×18″ | Placed at centre of cover, folded into shapes (cone, candle, pocket, rose, fan, Bishop’s cap) |
| Table Napkin (Dinner) | 20″×20″ | Removed before dinner plate, placed on guest’s lap |
| Baize Cloth | Fixed under table cloth | Protects table from spills, reduces cutlery noise |
| Table Cloth (36″ table) | 54″×54″ | Spread on baize cloth |
| Table Runner | Lengthwise on cloth | Adds formal elegant look, covers slightly soiled cloth |
| Waiter’s Cloth | Folded on wrist | Wipes dish edges, prevents fingermarks. Never use to wipe face/hands. |
🎯 UGC NET Key Points — Part 5 Module 3
◆ Equipment categories: Glasses · Crockery · Tableware
◆ Bone China ingredients: Silica + Soda Ash + China Clay
◆ Quarter plate = 6″ · Half plate = 8″ · Full/Dinner plate = 10″
◆ Demitasse cup = 97-100 ml (coffee/espresso)
◆ Cutlery = cutting implements (knives) · Flatware = spoons and forks · Hollowware = other utensils
◆ Service Spoon = 8″ (largest) — used to serve food from platter to plate
◆ Table height = 30 inches · Chair height = 39 inches · Chair seat = 18 inches
◆ Sideboard = Dummy Waiter = Service Console
◆ Table napkin for dinner: 20″×20″ · for lunch: 18″×18″
◆ Baize cloth = under table cloth; reduces noise + protects table
◆ Waiter’s cloth folded on wrist; NEVER used to wipe face or hands
◆ Bone China ingredients: Silica + Soda Ash + China Clay
◆ Quarter plate = 6″ · Half plate = 8″ · Full/Dinner plate = 10″
◆ Demitasse cup = 97-100 ml (coffee/espresso)
◆ Cutlery = cutting implements (knives) · Flatware = spoons and forks · Hollowware = other utensils
◆ Service Spoon = 8″ (largest) — used to serve food from platter to plate
◆ Table height = 30 inches · Chair height = 39 inches · Chair seat = 18 inches
◆ Sideboard = Dummy Waiter = Service Console
◆ Table napkin for dinner: 20″×20″ · for lunch: 18″×18″
◆ Baize cloth = under table cloth; reduces noise + protects table
◆ Waiter’s cloth folded on wrist; NEVER used to wipe face or hands