RESTAURANT, BAR EQUIPMENT AND HANDLING TECHNIQUE

Introduction
This module is about the different equipment used in the restaurant and bar, and the
proper use of them. It will also equip you proper handling & cleaning procedure of
cutlery, crockery and various other tools and service equipment used in the food and
beverage sector.

Restaurant Equipment
The equipment used in restaurants play an important role in attracting customers. The
restaurant operating equipment includes service equipment, furniture, fixtures and linen
all of which equally reflects the standard and style of the restaurant. The atmosphere of
a restaurant is largely affected by the kind of equipment used and how well they are maintained.

Crockery
“Crockery” is the term used for all the plates, bowls, cups, saucers and dishes used to
serve and eat food. These items are usually made of china or porcelain.

Following are the types of crockery used in the restaurant
• Plates: dinner, side, fish, cake
• Bowls: soup, dessert, Cups: coffee, tea, espresso
• Serving items: teapots, coffee pots, platters, serving bowls.

Cleaning crockery safely is very important as these items represent a significant investment
on the part of the restaurant. Sometimes the food and beverage server has to help with
cleaning and storing these items.

So, careful and hygienic dish washing practices are important because;

• You have to protect your guests against any risk of illness,
• Protect the reputation of the establishment,
• Dirty service ware creates a very poor impression of the establishment and its

Carrying Plates
Carrying and clearing is an integral part of the job of any food and beverage server. You
will have to carry plated food, both hot and cold by hand to tables, and also remove
items of glassware, crockery, cutlery etc. You must use the proper procedures to clear
and carry items. A clean service cloth or waiters cloth should always be used when
handling or carrying dishes, hot or cold. The principal purpose of a service cloth is to
protect hands against burns from hot dishes and plates. However, for hygiene and safety
reasons, it is a good practice to always use a service cloth.
The technique outlined here, forms the basis for carrying and clearing all types and sizes
of plates. Refer to the table below for illustration.