YUDA PALACE HOTEL ZHENGZHOU

F&B Training
Manual ...............................................................................................................................
..

PART 4
Polishing/Handling Equipment
Glassware
Flatware
Chinaware

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October 1998
Page 1 of 5

YUDA PALACE HOTEL ZHENGZHOU

F&B Training
Manual ...............................................................................................................................
..

FOOD AND BEVERAGE SKILL TRAINING

TASK :

POLISHING AND HANDLING OF GLASSWARE

:
EQUIPMENT

Glassware, Hot Water, Linen Glass Cloth, Long Tray

( )
STEPS (WHAT)
1.
Get hot water

( )
KEY POINTS (HOW)
A. -
Boiling water-change fresh one when it gets cold.

( )
REASONS (WHY)

To
remove
water
remarks.

2.
Get linen glass cloth

A.
Dry cloth will not leave marks.

To polish

3.

Get one long tray and one

glass cloth

A.
Place glass cloth on long tray.

For placing polished

glassware

4.
Polish

A.
Hold glass base at the same time.

To moisten glass

B.
Polish with glass cloth bunched into the glass.

To polish

C.
Polish glass base at the same time.
5.
Handle

To polish

A.
Place all polished glasses up side down on long
tray.

For mis-en-place

B.
Hold stem or base of glass.

For hygiene

C.
Glasses should not be stacked.

For safety

D.

When you find cracked glassware, return to

Steward Department.

For record

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October 1998
Page 2 of 5

YUDA PALACE HOTEL ZHENGZHOU

F&B Training
Manual ...............................................................................................................................
..

FOOD AND BEVERAGE SKILL TRAINING

TASK :

POLISHING AND HANDLING OF FLATWARE

:
EQUIPMENT

Flatware, Hot Water, Linen Glass Cloth, Long Tray

( )
STEPS (WHAT)
1.
Get hot water

( )
KEY POINTS (HOW)
A. -
Boiling water-change fresh one when it gets cold.

( )
REASONS (WHY)

To
remove
water
remarks.

2.
Get linen glass cloth

A.
Dry cloth will not leave marks.

To polish

3.

Get one long tray and one

glass cloth

A.
Place glass cloth on long tray.

For placing polished

flatware

4.
Polish

A.
Group different cutlery in order.

To polish

B.
Put cutlery into hot water.

To remove stain

C.
Fold glass cloth onto half.

To polish

D.
Hold handle of cutlery with left hand using glass

To polish

E.
Hold handle of cutlery with left hand using glass
cloth.

For hygiene

F.
Use other end of glass cloth to polish cutlery.

To polish

G.
Polish handle also.

To polish

H.
Inspect condition of cutlery.

For safety

A.

5.
Handle

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October 1998
Page 3 of 5

YUDA PALACE HOTEL ZHENGZHOU

F&B Training
Manual ...............................................................................................................................
..
Place all polished cutlery on long tray.

For mis-en-place

B.
Hold cutlery handles only.

For hygiene

D.

When you find cracked glassware, return to

Steward Department.

/
For record and /or repair

FOOD AND BEVERAGE SKILL TRAINING

TASK :

POLISHING AND HANDLING OF CHINAWARE

:
EQUIPMENT

Chinaware, Hot Water, Linen Glass Cloth, Long Tray

( )
STEPS (WHAT)
1.
Get hot water

( )
KEY POINTS (HOW)
A. -
Boiling water-change fresh one when it gets cold.

( )
REASONS (WHY)

To
remove
water
remarks.

2.
Get linen glass cloth

A.
One glass cloth damped with hot water.

To polish

B.
One dry glass cloth .

To remove water marks

3.

Get one long tray and one

glass cloth

A.

For placing polished

chinaware

4.
Polish

A.
Use wet cloth to polish chinaware.

To remove water marks

B.
Followed by dry glass cloth, polish once more.

To remove water marks

C.

Only chinaware with water marks are to be

polished, those with dirt or stain must be returned
for washing.

For hygiene

A.
Place all polished chinaware up side down on long
tray.

For mis-en-place

B. -
-

For hygiene

5.
Handle

Place glass cloth on long tray.

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October 1998
Page 4 of 5

YUDA PALACE HOTEL ZHENGZHOU

F&B Training
Manual ...............................................................................................................................
..

Bowls- hold the handle

Plates- with four fingers under lower edge and
thumb by rim of plate surface.
C. - 20
4
Plate-should not stack more than 20 pieces.
Cups and ashtrays-should not stack more than 4
piece.
D.
When you find cracked chinaware, return to
Steward Department.

For safety

For record

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October 1998
Page 5 of 5