Special cutlery Setup Styles for main courses
If there is special cutlery setup for the main course, the basic a la carte setting will be removed.
| Special course | Cutlery Setup : | Other |
| Fish | Cutlery Setup :
Fish fork Fish knife
|
When serving whole fish, set a small plate for fish bones
Finger bowl |
| Lobster or Crayfish
|
Cutlery Setup :
Lobster fork Lobster Cracker Appetizer Fork Appetizer Knife |
Toast and butter
Finger bowl Small plate for shells
|
| Meat fondue
|
Cutlery Setup :
Fondue fork Main course fork Main course knife |
|
| Cheese fondue
|
Cutlery Setup :
Fondue fork
|
Bread cut in cubes
Sauces and accompaniments |
Sauces, condiments and accompaniments
Salt and Pepper
Check and refill everyday.
Check that the holes are not obstructed.
Sugar Bowl
Clean and fill every day.
Check that the sugar doesn’t stick to the bowl or has become lumpy.
Mustard Bowl
Clean every day. Take the mustard out of the pot, clean the pot properly, refill with 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 Condiments
Worcester, ketchup, Tabasco and Soya sauces have to be filled up before service, and the stopper and the neck of the bottle cleaned.
Vinegar and Oil Bottles
Must 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 Cheese
The 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 Holder
Has to be filled up all the time with best quality hygienically packed tooth picks.
Bread Baskets
Check for cleanliness. Not applicable to the Dara Serene Restaurants
Accompaniments (as part of the Cutlery Setup)
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:
| Course | Accompaniments |
| Half grapefruit, melon, berries, fruit cakes, fresh fruit juices. | Sugar |
| Air-dried beef, raw ham, smoked meat, salmon, pizza, cheese cake, cheese fondue, onion cake, green and mixed salads.
Tomato juice |
Pepper mill
Tabasco, Worcestershire sauce, Pepper mill, celery stick, salt |
| Oysters | Tabasco, pepper mill,
Worcestershire sauce, shallots vinegar (or a half lemon) |
| Risotto, minestrone, pasta, farinaceous
dishes. |
Parmesan cheese |
| Grilled beef, when it is not served with herb
butter. |
Mustard, Worcestershire sauce |
| Hamburgers | Ketchup |
| Sausages | Mustard |
| Curry dishes
|
Mango chutney, Sambal Olek, Soya
sauce |
| Cheese | Mustard, Cumin |
Cutlery Setup: A well prepared table, spotless clean chinaware and silverware, good preparation of salt, pepper and other condiments make a good impression to the customers and enables us to concentrate on our main duties which is fulfilling the wishes of our guests.
