Restaurant Service Equipment Vocabulary

A comprehensive vocabulary list of restaurant utensils, glassware, plates with specific measurements, and service tools based on the lecture transcript.

Champagne flute

A specific type of glassware used for serving champagne.

Water goblet

A glass used for serving water, also referred to as a glass goblet.

Oyster fork

A small fork used specifically for eating oysters.

Sauce boat

A container used for serving sauces, also known as a gravy boat.

Soup laddle

A large-handled spoon used for serving soup from a tureen.

Show plate

A decorative base plate with a diameter of $11-14\,\text{inches}$.

Dinner plate

A standard plate used for main courses, measuring $10\,\text{inches}$ in diameter.

Fish plate

A plate measuring $8-9\,\text{inches}$ in diameter.

Salad plate

A plate used for serving salads, measuring $7-8\,\text{inches}$ in diameter.

Dessert plate

A plate measuring $7\,\text{inches}$ in diameter.

Bread and butter plate

A small plate measuring $6\,\text{inches}$ in diameter.

Demitasse cup

A small cup used for serving concentrated coffee.

Monkey dish

A small peripheral dish used in food service.

Double monkey dish

A larger variation of the monkey dish.

Consommé cup

A specific cup design intended for serving clear soup or consommé.

Soup tureen

A large, deep, covered dish used for serving soup.

Plate covers

Covers used for room service to keep food warm while being transported.

Side stand

A stand used to support trays, also known as a tray stand.

Bill folder

A folder used to present the bill or check to a guest.

Cash tray

A small tray for returning change or collecting payment, also called change trays.

Round tray

A circular tray commonly referred to as a beverage tray.

Rectangular tray

A four-sided tray commonly referred to as a food tray.

Room service cart

A mobile unit used to transport meals to guest rooms.

Menu folders

Protective folders used to hold and display the restaurant menu.