Do You Have Enough Table Service?

Knowing how much restaurant glassware, bar glassware, china dinnerware and restaurant flatware to have on hand can be challenging. Fortunately Libbey Inc. has created a series of table service guides to help you estimate your needs.

Check out the links below to make sure you have enough table service for your restaurant or bar:

Libbey’s Bar Glassware Guide – http://www.libbey.com/content/view/101/181/

Libbey’s Restaurant Glassware Guide - http://www.libbey.com/content/view/102/182/

Libbey’s China Dinnerware Guide - http://www.libbey.com/content/view/103/184/

Libbey’s Flatware Guide - http://www.libbey.com/content/view/104/185/

Proper Handling of Restaurant Flatware

Silverplated and stainless steel commercial flatware need to be handled carefully and maintained properly to keep them looking new. Maximize your restaurant flatware’s years of service by reducing the most common causes of damage and loss of luster – corrosion, tarnishing and buildup.

Restaurant flatware corrosion can result from several factors – the use of improper containers and compounds used for cleaning and storage, dirty presoak solutions, extra-long presoak times, and incorrect washing and drying procedures. Commercial flatware should never remain soiled overnight. To prevent corrosion, restaurant flatware should be rinsed thoroughly after use and dried immediately after rinsing.

To keep commercial flatware looking new, a regular detarnishing and burnishing schedule should be established. Metal deposits, food soils or hard water deposits can cause surface discolorations on both stainless steel and silverplated restaurant flatware.

Below are a few tips for extending the life of your restaurant flatware:

• Never allow commercial flatware to remain soiled overnight.
• Never presoak restaurant flatware for longer than 25 minutes.
• Always load commercial flatware into presoak containers after use, and dry restaurant flatware immediately after washing.
• Never load commercial flatware into aluminum, copper or copper alloy containers for presoaking.
• Only use plastic or stainless steel containers for presoaking restaurant flatware.
• Always store commercial flatware in a dry area away from cooking fumes and corrosive materials.
• Always make sure you have an adequate supply of restaurant flatware for rush periods.

You are probably aware that stainless steel restaurant equipment is high quality, but do you know why?

Stainless steel is an iron-carbon alloy with at least 10.5% chromium content. Stainless steel does not stain, corrode or rust as easily as ordinary steel because of its chromium content. Oxygen reacts with the chromium to form a tough, invisible layer of film on the steel surface that gives the metal durability. If you care for your stainless steel restaurant equipment properly, it can last for many years, making it a great investment for operators.

Another key to the value of stainless steel is the ease of sanitizing this metal. Cleanliness is essential to every foodservice operation so investing in metal that does not have pores or cracks that can hold bacteria, grime and dirt makes sense. Serv-U sells special stainless steel wipes for optimum polish and protection.

Now you are clear on the benefits, but do you know what the terms 18/10 and 18/8 mean?

Understanding is key to buying the right grade of stainless! These grades specify the amount of chrome and nickel in a stainless steel alloy. Chrome is an important ingredient for resistance to corrosion, while nickel gives stainless the soft, silver-like luster for which it is known. 18/10 means the metal is 18% chrome and 10% nickel. 18/8 has approximately 18% chrome and 8% nickel. Weight is judged by the gauge or thickness of the metal. For example, 18/10 and 18/8 stainless are the highest quality premium flatware lines.

With this knowledge you can shop with confidence for kitchen appliances, cooking equipment and table top items, knowing that stainless steel is a high quality investment.

So now that you’ve got your new dinnerware sitting on the table it is time to move on and bring the flatware in line with the rest of the décor revamp that we’ve been talking about. As with most of the topics we’ve covered in this series, we could talk for weeks about flatware and still not even scratched the surface of what goes into flatware, so let’s talk about the key points regarding flatware that you’ll need to know when choosing a set to go along with your dinnerware.

The first step in understanding flatware is to understand the nickel finish, how it is noted, and what means for you as a restaurant. Stainless Steel flatware is listed as being 18/0, 18/8, or 18/10. The eighteen denotes the metal content while the second number denotes the amount of nickel in each piece; the higher the amount of nickel the brighter the finish is going to be. So an 18/10 piece is going to have a better luster on the finish than an 18/8, and that 18/8 in turn will have a better shine than an 18/0. So more nickel is better right? The answer is, “maybe”. First, if your restaurant is currently using a flatware retrieval system the 18/10 and 18/8 flatware will fly right by the magnet since nickel is non-magnetic. In this application a heavier, high-end 18/0 will be the better solution. Second, nickel is much more expensive than iron so the high nickel content 18/10 and 18/8 is more expensive.

Just as we discussed previously with dinnerware, the object of choosing flatware is to find a set that complements the rest of your décor and lands in that sweet spot between not being over bearing or being so mismatched to the rest of the set that it breaks the flow of your décor. A good set of flatware will also be sized appropriately to the dinnerware that it will be used with. What this means is if you have wide rimmed plates that are fairly large, you want to pick a flatware that looks like it matches in size. The opposite is also true, if you have smaller plates, you will want to have flatware that doesn’t look oversized when sitting next to the dinnerware.

Another item that will factor into your choice will be the weight of the flatware and the style of restaurant you are trying to portray. A fast casual restaurant can use a medium weight fork or knife and the customer will accept that since the meal cost $10. If you have a steakhouse or finer dining, the customer will need a heavier fork and maybe some specialty pieces or a steak knife. Imagine cutting into a 1 ½” ribeye medium temperature with a dull knife and flimsy fork. The customer will perceive the steak as tough rather than the tools are inappropriate. A sharp knife and substantial fork will improve the customer’s perception of the steak.

We’ve covered size and weight, now we’re going to touch on style. When you look at different styles of flatware you are going to want to look for something that complements the dinnerware that you’ve already picked out. A general rule of thumb is to use more ornate flatware with simple dinnerware designs and use cleaner lines with more ornate dinnerware so they don’t compete. A piece of flatware with a nice architectural band on the handle will blend in well with many of the dinnerware suggestions we made in our previous installments, as it has nice clean lines, doesn’t overpower the setting, and generally appears contemporary in terms of design style. Another contemporary example would be something with a flowing form and a sleek appearance like this piece from Onedia. Browse around the flatware sections here at Serv-U and you’ll be sure to find a flatware style that fits into the over all décor plan of your restaurant.

If you have addition questions, feel free to contact us via phone at 800-797-3788 or click the picture of the customer service representative at the top left corner of each page of the site to launch a live chat.

In part five of our eight part series we’ll cover linens.