The presentation and the visual model of stainless steel cutlery for a restaurant’s catering is not the only detail to be taken into account. As a tool, you have the obligation to effectively fulfill the function you perform. At this point, the material from which the cutlery is made will determine its usefulness and, therefore, its profitability.
The 18/10 stainless steel is optimal for producing high-quality cutlery. They are designed to withstand intensive long-term use. In catering, cutlery that wears out slowly each time they pass through the dishwasher is the order of the day. This material, however, gives the cutlery a good resistance and, in addition, respect the Arcoroc crockery without scratching it. This is because they are designed to repeatedly pass through the industrial dishwasher.
Each stage of Steel Bartan manufacturers has rigorous controls that ensure a perfect finish. This indisputable system, together with the strict respect for technical specifications, gives the 18/10 stainless steel cutlery the maximum reliability and durability. In addition, to ensure its strength, its thickness is carefully examined.
Whether in a gourmet restaurant, a cafeteria, or a bistro, guests are sensitive to the style and care of their well-being and comfort. This includes dishes and silverware.
It is always placed to the left since the diner that uses a knife and fork will take it with that hand. It does not matter if the fork is meat or fish, this placement will always be respected. If you put both, it is usual to place the fish outside, since it is used before. Next to them should be the napkin.
They should be perfectly aligned at their base and with the tips always looking at the center of the table, in this way they will give the client a sense of order, balance, and harmony.
On the opposite side, we find the knives, which are placed to the right of the diner, always placing the edge inwards, looking at the plate.
This, like the knife, we find it to the right of the crockery with the concavity up, but it is completely placed on the outside since it is usually used before.
The dessert cutlery
It is common to place them at the same time the dessert is served and once all the cutlery is removed from the table service. But it is true that there are many occasions in which we can see them from the beginning, it is in this case that they are located in the upper part of the plate.
The spoon will be placed with the handle to the right and the fork to the contrary, with this to the left. If there is also a knife for the dessert, it will be placed in the same direction as the spoon.
Do not hesitate and begin to put a touch of quality and distinction in their tables. Cutlery is one of the most important aspects of the Stainless steel kitchenware and the one that the diner first sees when he takes a seat. Food is not the only thing that matters the presentation also have a great importance.