The lowdown on serviceware

A painter would be lost without his canvas in much the same way a chef would be helpless without service ware. Service ware is encountered in all restaurants kitchens and is one of the bridges that connect the diner and the chef. Modern service ware reflects, and in many cases defines, the identity of a restaurant and the personality of its chef. The humble plate, fork, knife and spoon have existed for centuries, but contemporary service ware designers are redefining the very definition of traditional service ware in innovative ways.

For example, Dutch designers Rene Boute and Lisanne van Zanten used coloured cutlery to change diners' experience of food, adding gold to increase the perception of sweetness and blue for saltiness. Implements were then tailored to each dish, and chefs reduced salt and sugar in their cooking accordingly.

This is all exciting and no doubt enhances the dining experience…but some designs do tend to go ‘over-the-top’, especially when it eclipses functional purposes. Take cutlery for instance. Oversized cutlery where the heads are heavier than the handles, handles which are narrow and rectangular, spoons that are too big to fit into the mouth – more like a shovel, and a weak knife that cuts ineffectively or feels like a surgical instrument. Very flat square plates that when clearing, allows cutlery to slide forward and fall onto the hapless diner’s lap. It’s not hard to believe that these are designed as alternatives to ‘efficient and functional’ tableware, where each piece has been absurdly created to deliberately slow down the time spent at the dinner table.

Service ware is all utensils and wares used in the dining room to serve the guest. It includes:-

• Flatware: Forks, Knives, Spoons
• Chinaware: Plates, Cups, Saucers, & Underliners
• Glassware: Glasses, Decanters, Carafes, & Pitchers
• Hollowware: Candlesticks, Coffee pots, Platters & Silver Trays.

It is important to realize that service ware should fit with the overall design of the establishment. When selecting it remember to apply the following criteria. It should be easily washable, durable, functional and economical. While everyone should set and stick to a budget, don’t be tempted away from quality because of a tempting price. On the other hand – even expensive service ware can be a poor fit. When choosing the right service ware for your restaurant, consider the following:

• Balance: Does it have the correct size, proportion and weight?
• Design: Does it reflect the overall ambience of the establishment?
• Durability: Is it sturdy and does it have the strength to retain its shape?
• Handling: Is it ergonomically suitable for use?
• Longevity: Select a pattern that is not going to be discontinued and is easily found through vendor.
• Range: Make certain pattern has all pieces essential to serving your particular menu.
• Stackablity: Nesting is important where possible

Service ware, especially cutlery, should be something that isn’t noticed during use.  That’s not to say customers shouldn’t admire it but it should be unobtrusive while eating. Afterall, eating must allow us to think about the food rather than being distracted and spending more time with cumbersome service ware.

HSL

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