1.Earthenware should have a complete cover of glaze to ensure a reasonable
length of life
2. China should have a rolled edge which will give added reinforcement
to the edge.
3. The pattern should be underneath and not on top of the glaze. Patterns
on top of the glaze wear and discolor quickly. China with the pattern
under the glaze is more expensive but will last longer.
for hospitality and catering industry often has a trade name to indicate
Vitrified ware is the strongest, though strength and economy are not the
only factor to consider, appearance and style are often more important.
are various classifications of china.
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This is a fine, hard and expensive china. The price of bone china means
that usually only very high class hotels and restaurants use it. The range
of design, pattern and colour is very wide.
Normal earthenware which can be made stronger than that designed for domestic
use. There are a standard range of designs and patterns in range colours.
earthenware is economical particularly where it is in used continuously.
Domestic weight earthenware is lighter and thinner than hotel earthenware
or vitrified hotelware. Some china has a manufacturers stamp and the date
month or year on the base.
should be stored on shelves in piles of not more than two dozen. Any higher
may result in toppling. Storage should be at a convenient height so that
placing on and removing from shelves can be made safely. Keeping china
covered to prevent dust and germs getting on the china is advisable.
sizes of China items vary according to the manufacturer and the design.
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Guide to Sizes
Sideplate 15 cm (6 ill)
Sweet plate 18 cm (7 in)
Fish plate 20 cm (8 in)
Soup plate 20 cm (8 in)
Joint plate 25 cm (10 in)
Cereal/Sweet plate 13 cm(5 in)
Breakfast Cup and Saucer 23~-28 cl (8-10 fluid oz)
Tea Cup and Saucer 19cl (62l3 fluid oz)
Coffee Cup (Demi-tasse) & Saucer 9.5 cl (31/3 fluid )
Consommé Cup and Saucer
Hot Water Jugs
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There are three main types of tableware:
1. Flatware: all forms of spoons and forks.
2. Cutlery: knives and other cutting implements.
3. Hollow-ware: consists of any items made from stainles steel or silver
other than flatware and cutlery, such as teapots, milk jugs, sugar basins,
A range of patterns of flatware,hollow-ware and cutlery with different
designs nad prices.
advisable to consider the following when purchasing flatware and cutlery:
1. The type of menu and style of service offered.
2. The seating capacity.
3. Cover turn-over.
4. Wash-up and its turn-over.
With silver plate the manufacturer may quote 20, 25, 30 year plate. This
tells you the assume life of the silverware it depends on the weight of
silver plating. There are no legal standards and the quality of Al plate
differs with each manufacturer. There are three standard grades of silver
A Hallmark on silver indicates:
the standard of silver used
the Assay office responsible
two letters are:
the maker's mark
the date letter
Plain cutlery and flatware is more popular than patterned because it is
cheaper and is easier to keep clean.
are important in cutlery. The best knives have hard soldered silver plated,
nickel or stainless steel handles. Plastic materials are much cheaper.
a material which is impervious to boiling water and will not crack or
chip from which handles are madev
steel flatware and cutlery is available in a variety of grades. The higher
priced designs usually have alloys of chromium which makes the metal stainless,
and nickel which gives a fine grain and shine
stainless steel denotes 18% chromium and 8% nickel.
steel is finished to different degrees of polishing:
1. High polish finish
2. Dull polished finish
3. A matte non reflective finish
Stainless steel resists scratching far more than other metals and does
not tarnish or stain.
Careful storage is important to prevent loss and damage. Ideallt store
in boxes or drawers for the specific item. Lining with baize prevenst
the items scaratching and sliding. Hollow ware is best stored on labled
shelves indicating where the items should be stored.
should be at a convenient height for placing and removing the items. Flatware,
cutlery and hollow-ware should ideally be stored in a room or cupboard
which can be locked. It may be stored in cutlery trolleys.
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