Department for dining facilities

Department for dining facilities

To you, has to be, it is already known that there are three main sets of tableware: big table, snack, and dessert, the spoon, a fork and a knife, but their appointment and, respectively, sizes different enter each of which. The big or main tableware is used when giving the first and second courses. The snack set differs in the smaller sizes, is served for snack of all types and cold dishes, and also for some hot — fried ham, pancakes, etc. The dessert set is even less by the size; it is intended for the use of sweet dishes: pudding, mousse, compote, ice cream, creams. If broth is served in a bouillon cup, put a dessertspoon on a saucer. To fruit give a dessert set too: a fork and a knife to fresh fruit, a fork — to fruit salads. The special fruit set is similar on dessert, but the smaller size. The pointed end, and a fork — two teeth has a fruit knife. Despite the variety of tableware described above there are still so-called additional — for fish, for salad, for roast, for vegetables, etc.

So, when giving snack or just cold dishes use the snack device - the facilitated option small table. The spoon in such device is absent, and the fork and a knife have the smaller sizes, and the knife can be gear.