Figure7.1 Effects of food on different-size plates.
Restaurants that cater to families with small children---for example,fastfood operations---will clear the table of most items,preferring to achieve the desired atmosphere through other means.
Glassware. Glassware is typically lime,or plain glass,and lead,or crystal glass.In selecting glassware such things should be considered:design and color.Design encompasses such things as heavy or light,simple or ornate,stemmed or unstemmed.Rustic or family operations might call of a heavier weight or heavy-bottomed glass;fine dining establishments would select a finer,lightweight stemmed glass.Unusually shaped glasses are ways to add interest to the table.However,the more different types of glasses used,the greater the storage space needed.
Wine glasses can suggest that this is the type of facility where wine with the meal is appropriate.Favorite colors for glasses in restaurants are red,green,gold,and smoke blue.Colored glasses can help give a totally coordinated look to the table.
Flatware. In selecting flatware----knives,forks,and spoons----the basic decision comes down to a choice of stainless steel.The latter is less expensive,although fine dining establishments may feel that silverplate is more in keeping with the atmosphere provided.In this case,consideration will have to be given to periodic burnishing or polishing.This can be done by machine,in a soaking bin,or by hand,but it must be planned for in the warewashing area.
Today’s stainless pieces can be delicately embossed and carved to give the look and feel of silverplate.The important consideration is to select the bestquality flatware consistent with the type of restaurant.Some experts suggest that a stainless steel mix with 18percent chrome and 8 percent nickel(18-8stainless steel)gives excellent resistance to corrosion while giving off maximum luster.
Linen. Linens add to the feeling of quality within an operation.They come in a variety of colors that can be chosen to blend with the mood of the operation.Special attention should be given to flame retardancy,resistance to stains,colorfastness,and texture.Linen,polyester,cotton-polyester tblended napkins all feel different.Operators must determine what feels right for their facility.Resistance to stains is important because of the constant wear and tear inflicted on napkins.Linked to this is the colorfastness of the napery.If linens start out deep red and,after a few washings,the color fades,the combination of deep-red new napkins and faded-red older napkins will create a negative impression.
The cost of laundering can be greatly reduced by having a full table covering that remains during the meal period and a smaller piece overlaying this that can be changed after each party on an as needed basis.Inexpensive or family restaurants prefer no table covering,utilizing placemats for a touch of color.