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The Golden Tara

In: Historical Events

Submitted By baban14
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* What Food and Beverage Serving and Related Workers Do * Food and beverage serving and related workers perform a variety of customer service, food preparation, and cleaning duties in restaurants, cafeterias, and other eating and drinking establishments. * Work Environment * Food and beverage serving and related workers are employed in restaurants, schools, hospitals, cafeterias, and other dining places. Work shifts often include early mornings, late evenings, weekends, and holidays. About half worked part time in 2012. * How to Become a Food and Beverage Serving or Related Worker * Most food and beverage serving and related workers learn their skills through short-term on-the-job training. No formal education or previous work experience is required. * Pay * The median hourly wage for food and beverage serving and related workers was $8.84 in May 2012. * Job Outlook * Employment of food and beverage serving and related workers is projected to grow 12 percent from 2012 to 2022, about as fast as the average for all occupations. Job opportunities in most dining establishments will be excellent, because many workers leave the occupation each year, resulting in numerous job openings. * Similar Occupations * Compare the job duties, education, job growth, and pay of food and beverage serving and related workers with similar occupations. * Food and Beverage Cruise Jobs (Part 1/3) Overview of the F&B Department on Cruise Ships

* Renee Ruggero

* The Food and Beverage Department is responsible for dining rooms, specialty restaurants, buffet restaurants, bars, galleys, room service, cleaning, provisioning and administration. How does the F&B department work onboard, and what is the basic training required for a job in the F&B department?

* Basic Training Needed for F&B Cruise Jobs

When it comes to quality and cleanliness, the term USPH is used. Cruise ships are heavily monitored by health authorities to ensure standards are met. Crew working in the Food and Beverage department must be knowledgeable about USPH procedures for sanitation and food quality.Those working with food must understand serving and storing temperatures of food as well as cross-contamination of raw and cooked foods. In addition, knowing the proper cleaning procedures for work surfaces and related equipment is also necessary.

Whether you're slicing an apple or boning a chicken, the right knife for the task at hand makes life easier (and safer) in the kitchen. We recommend that a complete knife collection include the following items. *
Among the most versatile knives, this is the knife you'll use daily for chopping, slicing, dicing and mincing. *
Smaller than a chef's knife but larger than a paring knife, this versatile knife excels at everyday tasks, from cutting sandwiches to slicing meat. *
This indispensable knife is handy for smaller precision tasks like peeling, trimming and slicing small fruits and vegetables. *
A serrated bread knife cuts soft, fresh loaves without squashing or tearing. It's also great for cutting tomatoes and citrus. *
Use this knife to slice cooked meats, poultry and fish. Its long, thin blade ensures you can cut large pieces of meat into neat, even, thin slices. *
This narrow-bladed knife curves inward to give you precision control when you remove meat and poultry from the bone. *
Use this heavyweight cleaver to cut through meat and poultry bones with a single downward stroke, or to slice through firm vegetables. *
With a finer blade than that of a meat cleaver, the vegetable cleaver efficiently chops and slices produce, then aids in transferring it to the pot or bowl. *
Combining the features of a cleaver and a chef's knife, this multipurpose knife minces, dices and slices. *
With a shape reminiscent of a slender cleaver, this Japanese vegetable knife has a straight cutting edge that excels at slicing when used in an up-and-down motion. *
The triangular blade and pointed tip of this Japanese-style boning knife make it excellent for working around the bones and joints in poultry. *
Serrated or straight-edge, steak knives, to be used with steak or other heartier meats, are the only sharp cutlery that are part of a place setting. *
This knife slices tomatoes neatly, thanks to tiny serrations on the blade that prevent skins from tearing. It's also ideal for citrus. *
You'll find myriad uses for kitchen shears, from trimming pastry dough and snipping herbs to cutting twine and parchment paper. * *
Essential for honing your knives so they stay sharp longer between sharpenings. The steel smoothes and realigns the worn carbon steel on the blade's edge.

CHINA WARE | | Chopstick | |  Used to- Carrying the for from plate to the mouth- pick the food | Chinese tea cup | |  Used to serve Chinese tea | Tea pot | |  used to serve hot water or used to steep tea | Soup bowl | |  used for serving soups | Rice bowl | |  In the Chinese term, it were used to serve the rice. | Small plate | |  used to describe food which is served in small portions | casserole | |  also known as clay pot it's pretty enough to take from stove to table the food will bubble and stay hot while you're eating. | Oval plate | |  Used for the main course. Used to serve meats, breads, vegetables, fruits, and cheeses. | Chinese spoon | |  Used to slurp the soup. Also can be used for loose solids such as rice | Sauce dish | |  Used for serving any sauces. Used for serving soy sauces. | Chopstick rest/stand | |  Used to rest or stand the chopstick | Soya sauce and vinegar pot | |  Used for serve soy sauce or vinegar. |


Crockery is any type of tableware used during meals. This includes serving platters, plates, bowls, condiment dishes and any other type of dinnerware.
Complete the collection with surprising pieces such as a, sugar bowl, egg cups.
Complete the spread with plenty of serving utensils and cutlery, enough for each dish or guest.

| CROCKERY | Butter Dishes |  Butter Dish will hold one stick of butter or margarine, keeping butter fresh and reducing absorption of refrigerator odours. | Gravy Boats |  The Gravy Boat will allow your gravy or sauce to be poured easily with style and grace. | Jugs |  jug is a type of container commonly used to hold liquid. | Sugar Bowls |  A sugar bowl is a small bowl designed for holding sugar or sugar cubes, to be served with tea or coffee in the Western tradition, that is an integral part of a tea set. | Egg Cups |  An egg cup, sometimes called egg server, is a container used for serving boiled eggs within their shell | Teapots |  A teapot is a vessel used for steeping tea leaves or an herbal mix in boiling or near-boiling water, and for serving the resulting infusion which is called tea. | Bowls |  A bowl is a round, open-top container used in many cultures to serve food, and is also used for drinking and storing other items. | Dinnerware set |  used for setting a table, serving food and for dining | plate |  A plate is a broad, concave, but mainly flat vessel on which food can be served A plate can also be used for ceremonial or decorative purposes | Mugs |  A mug is a sturdily built type of cup often used for drinking hot beverages, such as coffee, tea, or hot chocolate | Teacup |  A teacup is a small cup, with or without a handle, generally a small one that may be grasped with the thumb and one or two fingers |

| CUTLERY | | Large fork (table fork) | |  Us as Main fork or joint fork | Large knife (table knife) | |  Us as Main knife or joint knife | Small fork | |  Use as :- Entrée fork- Pasta fork- Salad fork- Fruit fork | Small knife | |  Use as:- Side knife ( for buttering bread or spreading pate )- Entrée knife- Cheese knife- Fruit knife | Steak knife | |  ( note the serrated edge) |

Fish knife | |  Used for- Fish- Serving delicate or large items | Fish fork (webbed fork) | |  Used for fish | Service spoon(tablespoon) | |  A tablespoon is the largest type of spoon used for eating from a bowl a tablespoon is a type of large spoon usually used for serving | Pudding/dessert spoon | |  Used for- Desserts- Pasta | Soup spoon | |  A soup spoon is a type of spoon with a large or rounded bowl, used for consuming soup | Teaspoon | |  Used for- Tea- Cocktails- Ice creams- Dessert coupes- Sugar spoon |


Sherry Glasses
Sherry glasses resemble red wine glasses, only they are a bit smaller and are made to hold fortified wines, like port, or wines with a strong aroma. Sherry has a distinct aroma that gets trapped in these special glasses.

Glass Goblets
Goblets have a shorter stem than wine glasses, but can still be used to hold wine or sherry. They can also be used to hold water or other beverages.

Champagne Glasses
These glasses are usually fluted with a tall and narrow bowl for holding champagne. The small opening helps keep the carbonation inside of the glass longer, so that it keeps the drink from going flat. These glasses are great for holding mimosas and other cocktails as well as champagne.

White Wine Glasses
White wine glasses have a smaller rim than the red. The stemmed glasses keep chilled wines cooler longer, as the person drinking the wine can hold the stem instead of holding the glass.

Cosmopolitan Glasses
Ideal for holding cosmos or other mixed drinks, cosmopolitan glasses resemble a stem less cocktail glass.

Red Wine Glasses
Red wine glasses are designed to have a larger rim so that the person drinking the wine can smell the aroma while sipping the wine. Stem less wine glasses can also be used for red wines, since the wine is served room temperature and will not quickly grow warm in the guest’s hand.

Coffee Glasses
These glass mugs can be used to hold any type of warm or iced beverage, such as coffee, tea or cider. In a bar setting, they are often used to serve Irish coffee, because the glass mug keeps the beverage warm while adding a decorative touch to the drink.

Cordial Glasses
A cordial glass can be used to serve any kind of sweet liqueurs. They can also function as an elegant glass for serving beer samples.

Brandy Snifters

These glasses have a shorter stem than wine glasses and are designed to hold brandy, a spirit that is made from distilled wine and often served after dinner. The glasses are capable of holding much more liquid than should be poured. Fill the glass about a third of the way up so that the brandy can breathe in the glass.

Beverage Glassware

Beverage Glasses
These all-purpose glasses can be used to hold any beverage you wish. They come in various sizes, shapes and capacities to fit your dining room needs.

Water Glasses
Water glasses hold anywhere from 5 to 14 ounces of water. In a pinch, plastic drink ware can be used in lieu of glass, especially when it comes to serving water.

Ice Tea Glasses
Some iced tea glasses resemble regular beverage glasses, while some have stems and resemble wine glass or a goblet. These glasses can be used for iced tea, as well as water or any other beverage.

Juice Glasses
Small juice glasses are great for serving juice at breakfast and brunch. They are smaller than most beverage glasses.

Beer Service

Beer Mugs and Steins
These heavy thick mugs are designed to hold beer without breakage. They have sturdy handles for easier lifting. Beer steins are a special kind of beer mug that originated in German. A beer stein is much like a beer mug, but includes a thumb rest or a lid.

Beer Glasses
Some glasses are specifically designed to hold pints of beer or pilsner and lager beers. Pilsner glasses are flared with the top being wider than the bottom. Pint glasses are perfect for holding water, soda or beers and ciders from the tap.

Liquor, Cocktail and Mixed Drink Service

Hurricane Glasses
These glasses are shaped like the old-fashioned hurricane lamps, and are designed to hold fruity cocktails and other drink concoctions.

Margarita Glasses
Margarita glasses are usually large with a bowl shape, and sometimes have a smaller bowl below the large bowl for a decorative touch. The glass is wide so that the rim can be coated in salt or sugar to accent the drink.

Martini and Cocktail Glasses
For serving martinis or any other cocktail, use a martini glass or cocktail glass. The triangular bowl shape holds martinis, cosmopolitans, manhattans, and other fun cocktails. They are also great for serving champagne.

Rock Glasses
When a customer asks for a mixed drink served on the rocks, reach for a rocks glass. These small tumblers can also be used to serve mixed drinks and liqueur drinks.

Highball Glasses
These tall glasses are perfect for holding larger cocktails and mixed drinks, like whiskey and soda, Long Island iced tea, a mojito or a Bloody Mary. They can also be used as an all-purpose beverage glass.

Old Fashioned Glasses
These glasses are also known as lowball glasses, and can work as rocks glasses. They are great for holding small mixed drinks like their namesake, the Old Fashioned, or any type of liquor served on the rocks.

Collins Glasses
These glasses are designed to hold a Tom resemble highball glasses, but highball glasses are usually shorter and wider.
Flatware Piece Types - (page 4)
China | Crystal | Silver | Hollowware | Hand-Crafted Piece Types
Collins mixed drink, but can be used to hold any number of mixed drinks. They
Register with us to receive free inventory availability/price listings with measurements. Flatware is measured by length. (Sizes and shapes will vary between patterns and manufacturers.)
More Flatware Piece Types 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 Bonbon Spoon, Solid
Our Piece Code: BONS
(6-7” in length) | Solid bonbon spoons are used for serving bonbons. Generally, the bonbon scoop has a shell bowl, whereas the bonbon spoon has a spoon-shaped bowl. | Bon Bon Spoon, Pierced
Our Piece Code: BONS
(6-7” in length) | Pierced bonbon spoons are used to scoop and serve bonbons. Unlike the solid bonbon spoon, this piece is pierced. | Bone Holder
Our Piece Code: BH | Bone holders are unique pieces used to hold a piece of meat, like a ham, that has a large bone center. After the meat has been pierced, the clamp is tightened. This allows for the person holding the meat to easily cut the item using a knife. | Bread Knife
Our Piece Code: BRK
(9-10” in length) | Bread knives generally have long blades with sharp serrated edges. The piece is used for slicing various breads. | Butter Pick, 1-Tine
Our Piece Code: BUTP1
(5-6” in length) | Butter picks have a spiraled end and are used for lifting a pat of butter. Butter picks are most often used with the china piece type known as a butter pat. | Butter Pick, 2-Tine
Our Piece Code: BUTP
(5-6” in length) | Two pronged (tine) butter picks like their single pronged counterparts, are used for lifting and serving butter from a butter pat. | Butter Spreader - Flat Handle
Our Piece Code: BFH
(5-6” in length) | Flat handle butter spreaders are used for spreading butter. Generally, these are used in addition to the typical 5-piece place setting. The butter spreader is placed on each individual bread and butter plate at the table. | Butter Spreader - Hollow Handle
Our Piece Code: BSH
(6-7” in length) | Hollow handle butter spreaders like their flat handle counterparts, are used for the spreading of butter and are placed with each individual place setting. The hollow handle is generally filled with clay, air, or rock. | Cake Breaker
Our Piece Code: CAB
(10-11” in length) | Cake breakers look like large combs with extended tines. The long tines are used to “break” into a cake before the cake is actually sliced and served. This piece is most often used with the cake knife and/or the serving cake fork. |

Cake Fork, Individual
Our Piece Code: CAFI
(6-7” in length) | Individual cake forks are used like dessert forks. The one imaged has a beveled tine. | Cake Fork, Serving
Our Piece Code: CAF
(9-10” in length) | Serving cake forks are used to scoop and lift a slice of cake from the body of the cake once it has been cut. The piece has extended tines that are long enough to fit under the entire slice of cake. | Cake Knife
Our Piece Code: CAK
(8-10” in length) | Cake knives are large serving pieces that are used for cutting cake. | 1.
Types of Silverware utensils image by cherie from
Silverware is the collective term for the utensils used for eating and serving food. Silverware is so-called because it was formerly made from silver; today, however, stainless steel or plastic is a more likely choice for everything but the "Sunday best." You might find silverware referred to as flatware or tableware. Knowing about the types of silverware and their uses can help you present a professional image when planning business functions and formal dinners.
Other People Are Reading * Types of Glassware & Their Uses * Flatware Uses
Silverware Etiquette and Care * When faced with real silverware, usually presented in a bewildering array of knives, forks and spoons, use utensils from the outside in. Some exceptions exist: for example, the oyster fork is presented with the knives, to the right of the plate, the butter knife might come with the bread plate and the dessert silverware is usually presented above the plate. Real silverware is usually silver-plated, so be careful when cleaning it. Polishes are abrasive and can take the coating right off.
Standard Silverware * Standard silverware consists of knives, forks and spoons. Teaspoons, while perhaps more familiar as a unit of measurement, are used to stir your tea. Various sizes of all silverware are available--think of steak knives, with their serrated edges, soup spoons, which are larger than teaspoons, and dessert forks, which might have a broader, outer tine to slice into the cake. Formal training in business dining helps you make the correct choices.
Serving Silverware * Serving silverware includes trowel-shaped cake slicers, which are used to both cut and deliver slices of cake--perhaps to celebrate a corporate milestone or retirement. You also have two-pronged forks to lift meat from the catered barbecue or carvery and appropriately sized ladles--a large scoop on a handle--to pour soup or gravy from a serving dish or gravy boat. Some silverware is designed to make food available for eating: crab crackers, nutcrackers and lobster picks all serve this function.
* Plasticware has its uses for company picnics and large, informal functions. While the waste it produces and the oil-based materials are not environmentally-friendly, plastic knives, forks and spoons are cheap and convenient, saving on clean-up.
Specialty Silverware * Other items in a silverware set might include chopsticks, which can be wood, plastic or bamboo. Rest them on a chopstick cradle to stop them from rolling away; learning to eat with chopsticks gives you a certain empathy with your Asian clients. A few unusual hybrid tools also exist; while you'll find plastic sporks in fast food restaurants, you'll also find lightweight titanium versions in camping supply stores.

You May Like *

The Types of Chinaware *

Types of Flatware *

How to Identify Flatware Types *

History of the Rogers Brothers Silver Company *

How to Identify Rogers Flatware *

Types of Eating Forks
How to Identify Flatware Types
By Linda Hansen eHow Contributor

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Eating utensils are also called flatware. Eating Utensils image by William Berry from

Flatware is the word used to describe table utensils such as knives, forks and spoons. There are four basic types of flatware: Sterling silverware is made of 92.5 percent pure silver. Silverplate is made of stainless steel with a very thin -- 2 to 60 microns -- coating of silver or gold. Stainless steel may be called "silverware" even though it isn't made of silver. It is made of stainless steel and may shine like silver.

Miscellaneous flatware is made from plastic, ceramic, wood and other materials, alone or in combination.
Other People Are Reading

Silverware Vs. Silverplate How to Identify a Sterling Silver Flatware Pattern

Recognize Kinds of Silver Flatware

Sterling silver flatware is easily recognizable. On the back of the spoon and fork handles you will see the word "sterling" imprinted. A silver pattern name may also be imiprinted there. Sterling silver is very soft and therefore is strengthened with another metal such as copper to prevent the utensil from bending in use. It requires careful washing with soap and water, not in a dishwasher. Then it is dried, polished, and stored in a soft cloth in a closed container. Exposure to air makes it tarnish. It is generally the "company" flatware in a household, not the flatware for everyday use.

Silver plate flatware also has distinguishable marks on the backs of fork and spoon handles. Most commonly, it will be the manufacturer's name, for example "1847 ROGERS BROS", and perhaps a pattern name as well. It will not bear the words "sterling" or "sterling silver." The knife blade may be stamped with the word "stainless." Because it has only a very thin coat of silver, it is generally less expensive than sterling silver flatware. It also should be treated like the sterling silverware. It will scratch easily, tarnish, and if washed in a dishwasher, may lose some of its silver "coat." Silver plated flatware

Stainless steel flatware shines like silver, but it is generally less expensive. It is more rugged than silver and attuned to everyday use. Egg won't stain it as eggs do to silver. It is dishwasher safe. The backs of spoon and fork handles will be imprinted with the word "stainless" and perhaps with a manufacturer's name such as Farberware, and a pattern notation. Stainless steel is an metal alloy, made with iron ore, limestone, coke, chromium, and sometimes nickel, for example. Stainless steel flatware

Other casual kinds of flatware may be made with a stainless and plastic combination, wood, bone, ceramic, plastic or many other materials. Miscellaneous flatware made of stainless steel and plastic.…...

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