Special Cutleries & Setup Styles - Dr. Daniel G. Fuchs

Hotels & ResortsStandard Operating ProcedureFood & BeverageUpdate: 16.06.08 / DHR-CO-FBS-SOP-006.1Special cutlery for special main coursesSpecial Cutleries & Setup StylesIf there is special cutlery for the main course, the basic a la carte setting will be removed.FishSpecial course Cutlery OtherFish forkWhen serving wholeFish knifefish, set a small platefor fish bonesFinger bowlLobster or CrayfishLobster forkLobster CrackerAppetizer ForkAppetizer KnifeToast and butterFinger bowlSmall plate for shellsMeat fondueFondue forkMain course forkMain course knifeCheese fondueFondue forkBread cut in cubesSauces andaccompaniments© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler. Reproduction without permission is prohibited. 1

Hotels & ResortsStandard Operating ProcedureFood & BeverageUpdate: 16.06.08 / DHR-CO-FBS-SOP-006.1Special Cutleries & Setup StylesSauces, condiments and accompanimentsSalt and PepperCheck and refill everyday.Check that the holes are not obstructed.Sugar BowlClean and fill every day.Check that the sugar doesn’t stick to the bowl or has become lumpy.Mustard BowlClean every day. Take the mustard out of the pot, clean the pot properly, refillwith mustard. This is done to prevent a black edge on the pot.Two drops of oil can be added on the top to prevent oxidation if not used.Liquid CondimentsWorcester, ketchup, Tabasco and Soya sauces have to be filled up beforeservice, and the stopper and the neck of the bottle cleaned.Vinegar and Oil BottlesMust be kept full all the time. Clean the outside of the bottles.If the contents are not clear any more, empty the bottle, wash it out,just with water, no soap and refill it.Parmesan CheeseThe cheese must look loose and appetizing and must be filled up all the time.The same procedure has to be done with jam-and honey pots.Tooth Pick HolderHas to be filled up all the time with best quality hygienically packed tooth picks.Bread BasketsCheck for cleanliness. Not applicable to the Dara Serene Restaurants© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler. Reproduction without permission is prohibited. 2

Hotels & ResortsStandard Operating ProcedureFood & BeverageUpdate: 16.06.08 / DHR-CO-FBS-SOP-006.1Special Cutleries & Setup StylesAccompaniments (as part of the set-up)Every basic table set-up needs salt and pepper, which will be removed before serving desserts.Just as we have to extend the basic table set-up, sometimes we have to extend the condiments.Here are some examples:CourseHalf grapefruit, melon, berries, fruit cakes,fresh fruit juices.SugarAccompanimentsAir-dried beef, raw ham, smoked meat,salmon, pizza, cheese cake, cheese fondue,onion cake, green and mixed salads.Tomato juicePepper millTabasco, Worcestershire sauce,Pepper mill, celery stick, saltOystersRisotto, minestrone, pasta, farinaceousdishes.Tabasco, pepper mill,Worcestershire sauce, shallotsvinegar (or a half lemon)Parmesan cheeseGrilled beef, when it is not served with herbbutter.Mustard, Worcestershire sauceHamburgersKetchupSausagesMustardCurry dishesCheeseMango chutney, Sambal Olek, SoyasauceMustard, CuminA well prepared table, spotless clean chinaware and silverware, good preparation of salt, pepperand other condiments make a good impression to our customers and enables us to concentrate onour main duties which is fulfilling the wishes of our guests.© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler. Reproduction without permission is prohibited. 3