Various pieces of cutlery need to be used during the service of a meal shift, and all these should be checked for cleanliness and correct operating efficiency before service sessions commence.
All cutleries must be cleaned and used in accordance with the instructions. Failure to clean or use this equipment can result in expensive damage being done to these items. Items that are unclean, unsafe or not operating properly should be removed from service.
A wide range of cutlery can be used in a food and beverage facility and the following are commonly used items: