Miscellaneous equipments and their uses are as under:
| Name | Uses | Storage Area |
| Trays Salvers Water jug Entrée dishes Platter Bread basket Butter dish Butter knife Cruets Bud vase Menu stand Table number Ashtray Tureens Soup ladle Sauce boats Sauce ladle Ice bucket Wine cooler Champagne cooler Wine cradle Decanter Carafe Coffee pot Teapot Tea strainer Creamer/milk jug Sugar bowl Sugar tongs Toast rack Preserves dish Preserves spoon Cosy Candle stand Fruit stand Straw holder Chafing dish Salad bowls Cheese knife Grapefruit spoon Caviar knife Carving knife and fork Snail dish Snail fork Snail tongs Asparagus tongs Finger bowl Oyster fork Grape scissors Fondue fork Pastry fork Gateaux slice Corn on the cob holder Nut cracker Cocotte dish Chinese cruet Ice cream scoop Pastry tongs Toothpick stand Egg stand Ravier Ramekin Coupe Lobster cracker Lobster Pick Corkscrew Salad plate | For transporting cutlery, glassware, hollow-ware. Dishes, and so on. Rectangular shape.For transporting glassware, drinks, coffee, and tea service. Round shape. For the service of water. For portioning out dishes and taking to guests’table. Different portion sizes are available. For transporting food to the guest table. Cane basket for holding bread rolls/bread, Indian breads such as roti, naan, kulcha, and so on. Lined with aluminum foil or napkin. To hold butter cubes or curls. Placed on table just before service. Comes with butter dish. Used for taking butter. Salt and pepper cellars. Salt cellar has few holes and the pepper many. Mustard pot is also a part of cruets. Few establishments keep this on table. For keeping small flower arrangement on the dining table. To hold table d’ hote menu card. Small-sized piece of metal with number printed, kept on the table. For cigarette or cigar ash. Not kept on dining table beforehand. Placed just before coffee service or when customers want to smoke. For holding large quantities of soup, to portion out into soup bowls at the table. To serve soup form the tureen. To present accompanying sauces and serve. To serve the sauce from the sauce boat. To hold ice cubes or ice shavings. To hold ice shavings to keep white wine chilled. To hold ice shavings to keep the champagne chilled. To hold red wine bottle. To decant red wine. To serve carafe wine and to hold carbonated water. Tall slender pot to hold coffee. Short, stout pot to hold tea. To strain tea. To hold milk and cream. To hold sugar cubes/granulated sugar. To pick up sugar cube. To present toasts. It is a rack with 8-10 slots to hold toasts. To hold preserves-jam, marmalade, honey. For taking preserves. Made of thick cloth and cotton used to cover the tea and coffee pots during service to retain heat. For holding candles. Placed on the dining table. To display fresh fruit. For holding straws. Placed on the dining table. To keep food warm during service by using chemi-fuel/gas /electricity. Wooden /glass /china bowl, to dress & serve salads. Kept on cheese board/trolley to cut and pick cheese. Used with grapefruit. Tea spoon can be substituted. Used with caviar. Slightly curved blade. Fish knife can be substituted. Found on carving trolley or sideboard. Used for carving joints of meat, poultry, and game. Round dish with 8-10 indentations to hold snails. A two-prong fork, used to pick flesh from shells. To pick and hold snails. To pick asparagus. Bowl of warm water with a piece of lemon to wash fingers after a course/meal. It is presented on an under-liner. To open oyster shells. To hold and cut bunch of grapes. A long-handled fork with two prongs. Used to dip cubes of meat, bread, and so on, in hot oil or melted cheese. Fondu in French means melted. Three pronged fork, left prong being broader than the other two. Used to cut and eat pastries. Used for serving pastries/cake. Found on a gateaux trolley/tray. Trident-shaped equipment pierced into the cob while serving. Used to crack walnut, almonds and so on. Earthenware dish, eggs are cooked and presented in the same dish. Bowls containing chilli vinegar, soya sauce, and chilli sauce. Offered with Chinese Dishes. To scoop out and serve ice cream. To pick and serve pastries. To hold toothpicks. To serve boiled egg. Oval or rectangular dish used for presenting hors d’ oeuvres, pastas, rice, and so on. Used for baked eggs, custards, soufflés. Available in various sizes. Used for fruit and sea food cocktails and ice cream. To crack claws of lobster. To pick flesh of lobster. Use for opening the wine bottle. Crescent-shaped plate, used for serving salads. | Sideboards Sideboards, pantry Sideboards, pantry Hot plate/pick-up counter Hot plate/pick- up counter Hot plate/pick-up counter/still room Pantry/still room With butter dish Sideboards Sideboards Sideboards Sideboards Sideboards Hot plate / pick-up counter Pantry Pantry Pantry Pantry Pantry Pantry Pantry Pantry Pantry Still room Still room Still room Still room Sideboards/still room Sideboards/still room Sideboards/still room Pantry/still room Pantry/still room Pantry Sideboards/ pantry Still room/main kitchen Sideboard Pantry Garde manger Cheese trolley/pantry Sideboard Pantry Sideboard Pick-up counter Pantry Pantry Pantry Pantry Pantry Pantry Pantry Pantry Pantry Pantry Pantry Main kitchen Sideboards Pantry/still room Pantry Sideboards Still room Garde manger/main kitchen Sweet section Pantry/garde manger Pantry Pantry Sideboards Pant |