Summative Test 1

A four-tined fork used in eating fish.

The largest of all forks used in place setting.

A spoon with an oval bowl used for luncheons and dinners.

A small , usually pierced spoon used for serving relish , olive , and pickles .

A long-handled teaspoon used for drinks served in all tall glass , such as iced tea.

Commonly used for tea or coffee but can also be used for eating dessert .

A knife with a serrated blade and a pointed tip used for steaks.

A knife with a broad blade .

Vessels or serving dishes and accessories , which are made usually of silver that are hollow or concave .

A tong with a rounded bowl and short prongs used to pick up cubes .

Table appointments over which food is placed during dining .

It refers to the way a table is set with tableware for serving and eating .

Reservation are advanced bookings by customers to hold a table (table bookings ).

An advantage of taking reservations is that you know exactly the number of people you need to feed at a specific or given time .

Counter service is ideal for diners who go for fast service since they have very limited to eat .