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1. CHAPTER 2 SERVICE TOOLS
2.
Objectives
For learning this chapter, you will be able
to understand
understand…
the concept of the design
the type and usage of tools
the handling of tools and apply it to the
g pp y
field

2. CHAPTER 2. SERVICE TOOLS
DESIGN OF SERVICE TOOLS
BASIC CONCEPT
Bright, l
B i ht clear, b d calm
broad, l
Pattern : Wave(wishing for a safe and
comfortable flight)
Color : green, y
g yellow, g y
grey

3. CHAPTER 2. SERVICE TOOLS
CHINAWARE
Plate
8 inch Plate 6 Inch plate
Appetizer
A ti Bread, fruit,
B d f it

4. CHAPTER 2. SERVICE TOOLS
CHINAWARE
3 inch bowl Condiments Set Dessert bowl
Casserole Cup and saucer

5. CHAPTER 2. SERVICE TOOLS
DESIGN AND MANUFACTURER OF SERVICE
TOOLS
Manufacturing company
-One of the best pottery company in Japan
O f th b t tt i J
‘NORITAKE’
-‘DESTER’ from BELGIUM
-‘JAM WORLD’ from ITALY

6. CHAPTER 2. SERVICE TOOLS
CHINAWARE HANDLING
Hold up a plate with your palm
Put
P your thumb closer to the edge to assist.
h b l h d i
Be careful not to put your finger inside the food rim of a plate.

7. CHAPTER 2. SERVICE TOOLS
CHINAWARE HANDLING
Dish up the food inside the food
rim of a plate
Place one side of a plate on th
Pl id f l t the
table first and remove your fingers
slowly.
y
Warm the chinaware for warm
food.
Collect the same kind of dishes
C f
and do not pile up more than 4 at
one time.

8. CHAPTER 2. SERVICE TOOLS
GLASSWARE
[Tumbler Glass] Water, Drinks, Cocktail(with
ice)
[Wine Glass] Wine Champaign
Wine, Champaign,
Cocktail(without Ice)
[liqueur Gl
[li Glass] Li
] Liqueur,
[Brandy Glass] Brandy

9. CHAPTER 2. SERVICE TOOLS
GLASSWARE HANDLING
- Put your ring finger and little finger - Remove waste inside the glass
on the first when placing the glass after collecting.
on the table
- Touch the table with those fingers
first not to make a noise.

10. CHAPTER 2. SERVICE TOOLS
GLASSWARE HANDLING
Because passengers drink directly out of glasses,
hold a stem or 1/3 part of the glass from the bottom

11. CHAPTER 2. SERVICE TOOLS
TRAY
Large Tray Small tray
(Used
(U d as b i meal (U d f ‘Side order’,
basic l (Used for ‘Sid d ’
tray and for collecting collecting used cups)
used di h )
d dishes)

12. CHAPTER 2. SERVICE TOOLS
CUTLERY
[Tea Spoon] Tea, Coffee, Ice Cream, Yoghurt
Cover
[Knife/Fork] Hot entrée, appetizer, salad
[Small fork] Fruit dessert

13. CHAPTER 2. SERVICE TOOLS
LINEN
“Made to be harmonized with the color of
chinaware.”
Tablecloth
Tray Mat
y
Linen Napkin
Cart Mat

14. CHAPTER 2. SERVICE TOOLS
LINEN
[ ]
[Tablecloth] For p g
passenger’s table before
meal service.
[Linen Napkin] Napkin with button holes provided
to a passenger for a meal,
serving wine or water
[Cart Mat] Two kinds, bigger mat for the top level
and smaller one for mid/ bottom levels
of a serving cart
]

15. CHAPTER 2. SERVICE TOOLS
LINEN
Before use check th cleanness and whether th are
B f h k the l d h th they
wrinkle free.
The se
e sewn pa t s ou d be p aced facing do
part should placed ac g downward o a
a d on
passenger’s table.
OM logo should be placed on a passenger’s side.

16. CHAPTER 2. SERVICE TOOLS
LINEN
Put linens in a vinyl bag for unloading.
Unused linens should be kept inside the
transparent vinyl bag
bag.

17. CHAPTER 2. SERVICE TOOLS
TOOLS TO BE HANDED OVER
Tongs
Bread Tongs
g
Made of metals. Lemon Tongs
Entrée Casserole tongs

18. CHAPTER 2. SERVICE TOOLS
CONSIDERATIONS WHEN USING SERVICE TOOLS
Do not p service tools on the floor
put
Check the cleanness of service tools before use.
Clean tools after use and keep them in proper places.
Service tools that are used in the galley should not be seen in
passenger’s sight.
Handle with caution and do not make disturbing sound.
g

19. CHAPTER 2. SERVICE TOOLS
All service tools should be handled with care.
Glasses should be kept and off loaded in a glass rack, other
tools in a proper compartment.

20. CHAPTER 2. SERVICE TOOLS
SUMMARY
Background
In order to strengthen the competitiveness for upper
classes, OM has replenished new service tools.
Considerations for service tools handling g
Because passengers drink directly out of glasses, do not
touch the rim of a glass.
Be careful not to put your finger inside the food rim of a
plate.
Place one side of a plate on the table first and remove
your fingers slowly when serving to passengers
slowly, passengers.

21. CHAPTER 2. SERVICE TOOLS
SUMMARY
g
Standard principles when using service tools
1. Use proper service tools for each class.
2. Do not place service tools on the floor.
3. Check the cleanness before use.
4. Service tools that are to the handed over
should be cleaned and kept in proper places
places.
5. All service tools should be handled with care.
6.
6 Service tools that are used in galleys should
not be seen in passengers’ sight.
7. Warm chinaware to be used for warm food.