Each outlet or part of the kitchen and restaurant equipment commonly used types of food and beverages of different types and material. The use of different tools, among others:
1. Dining restaurant
The tools used in this place is generally more luxurious, this is because the price of food and drinks are more expensive compared to other restaurants as well as services that are formal, guests will take notice of all the equipment used.
2. Coffee shop
The tools used are generally more simply, this is because the services provided are not formal, the emphasis is in the presentation speed, the amount of equipment provided in the coffee shop is generally two and a half times the number of seats available.
3. Room service
The use of tools in this section, generally not too fancy, this is to anticipate the loss of a tool that may be brought by guests.
4. Banquet
Equipment used generally depends on the type and nature of the show, for the official state banquet, the equipment used should be primed, luxurious even use a show of pure silver plate, for another event tool distributed generally a number of guests plus up to 5% – 10%.
Here is the equipment used in the restaurant are grouped by type.
a. Silver ware / table ware cutlery made of silver-coated metal or stainless steel, among others, as shown in Figure 5.10.
Figure 5.10 Hardware Silverware 
• Water goblet: glasses for serving ice water
• White wine glass: glass for serving wine
• Red and white wine glass: glass for serving red wine
• Champagne glass: glass for serving
• Beer glass
Figure 5.11b. Glassware equipment
• Bread & butter plate: commonly abbreviated as B & B plate, also called the side plate or a quarter plate, used to present sorts of bread and snack
• Dessert plate: flat plate with the size of the liability, also called sweet plate or half plate, used to present an appetizer or dessert, sometimes used as a base or underliner
• Fish plate: plate for serving fish dishes
• Breakfast plate: plate for breakfast dish
• Soup plate: plate for serving soup
• Dinner plate: large size dinner plate for serving a main dish, also called joint plate
• Show plate: dinner plate size slightly larger than a dinner plate, was given a nice decoration to show
• Soup bowl: a bowl of soup to present condensed soup
• Cereal bowl: plates bowls for serving porridge and cereals
• Round casserole: heat-resistant bowl with handle right and left to serve the soup
• Petit marmite: Casserol round bowl-like game but the shape is a little higher, is used to present soto Madura etc.
• Bouillon cup / saucer: a large bowl with a handle right and left with the reason for the present liquid soup
• Breakfast cup / saucer: cup and saucer for serving drinks, coffee / tea at breakfast in the restaurant
• Tea cup / saucer: cup size, and bases responsibility for serving coffee / tea ordinary
• Demitasse cup / saucer: a small cup with a half cup of regular size, to present a strong coffee
Figure 5.12b. Chinaware equipment
