Do’s and Dont’s of Equipment Handling
1. Dump ice out of the glass; preheat the glass before
pouring hot water. Don’t pour hot drinks in chilled or cold
2. Stack dishes according to size and kind. Never stack too
3. Handle stemmed glasses by the stem and tumblers by
the base. Never handle glasses in bouquet.
4. Remove glass / china from buspan one at a time. Don’t
unload china, glasses at random.
5. Use ice scooper for scooping ice. Never use the glass for
6. Never put cutlery into glasses, put them in appropriate
7. Make sure of an adequate back-up supply of glassware
for rush periods.
8. Always be on the lookout for cracked or chipped
glassware and remove them.
9. Never allow glass-to-glass contact on overhead racks,
keep distant from each other.
10. Never overload the tray / buspan. Load only what it can
11. Never buss glasses in the sink. Buss them directly onto
12. Never stack glasses. Use trays and avoid over crowding
them to prevent breakage.
Sanitation Standards in Handling Service Equipment
1. Use clean and sanitized glasses, flatware, chinaware and
other equipment for service.
2. All service equipment must be wiped dry with clean cloths
to avoid watermarks. The cloths used for this purpose
must be segregated from other wiping cloths.
3. Bowls should be underlined with appropriate underliner
and never to be served with the finger touching the rim.
4. When serving straw serve them with their wrappers or in
their respective dispensers.
5. When serving additional utensils or napkin, place them in
a small plate to avoid direct contact with hand.
6. The thumb should be kept away from the plate to avoid
touching the sauce, meat or dish.
7. When setting up flatware and glasses, avoid leaving
finger marks; carry them in trays or with a cloth napkin.
8. Never serve food using cutleries that have fallen on the
9. To avoid contamination, food must be covered when it is
not served immediately.
Never serve utensils, cups, glasses or plates that are oily,
wet or with fingermarks, spots or lipstick mark.
Management invests substantial amount in supplies and
equipment. Service staffs are, therefore, expected that these
equipment are handled gently and carefully. Staff should be
sanitation and safety conscious. Equipment should be handled in the
right spot stemmed glass by the stem, tumblers by the base, flatware
by the handle. Bowls should never be held by the rim, use
appropriate underliners. The thumb should never show on the plate.
When setting up cutleries, as well as glasswares, avoid leaving
finger marks by using trays or by securing them inside a cloth
To prevent breakage, be conscious of the rules of
equipment handling. Breakages are usually caused by the following
1. Mechanical Impact — results from object-to-object
collision. This is induced by stacking of glasswares and
chinawares, picking of glasses in bouquet, overloading of
buspans and trays, putting cutleries inside glasses.
2. Thermal Shock — result of sudden change of
temperature. This happens when hot water is placed
inside a chilled / cold glass and vice versa, abrupt use of
glasswares after coming of the dishwashing machines,
heating chilled bowl in a microwave.
3. Improper Handling and Misuse of Equipment — using
the equipment for a purpose it was not intended for such
as using a glass to scoop ice, using knives for opening
4. Inattentiveness or Absent-mindedness — accidents
often occur when service personnel are absent-minded or
are inattentive in executing services especially when they
are carrying breakable equipment.
5. Environmental Factors – greasy / wet floor, slippery
floor, broken tiles, blind doors.
Measures to Avoid Breakages
• Use trays when serving and bussing.
• Proper system should be followed in stacking and storing
• Use appropriate door for entry and exit. A separate door
for entering and eiting should be installed to prevent
• Use appropriate glass racks. Make sure that the glasses
are conviniently, but not tightly inserted in each rack.
• Buss out glasses separately from chinaware.
• Avoid overloading trays and buspans.
For a buffet table, the minimum size of the tablecloth required
is 2 m x 4 m.
Trolley Cloths and Sideboard Cloths
These are usually made from tablecloths well worn and not
suitable for use on tables, mended by the housekeeping department
and folded to fit a sideboard or trolley.
Waiter’s Cloths or Service Cloths
A service cloth is a very important part of service equipment
as well as being part of the food server’s uniform. It must be kept
clean and ironed at all times and only used as a service cloth for
certain activities such as:
· Carrying hot plates
· Final polishing of plates
· Wiping small spills
· Brushing crumbs onto a service plate
· Wiping the undersides of the plates before placing plates
on the table.
Service cloths are also used by every waiter as protection
against heat and to keep uniforms clean.