Underestimated catering equipment: utilities that assist in everyday work

The focus of the restaurant is usually on the main or large catering equipment, and sometimes small things are ignored. However, it is these small things that make the daily work of waiters and chefs easier. If you don't have it, it will cause a certain degree of confusion in the daily management of the restaurant.

Utilities that can assist with daily restaurant tasks include:

· Bills Pike. This is a small project that allows you to stack all your credit and debit cards and keep them in one place. Without it, the waiter might drop the document or misplace it. This allows documents to be organized for accounting purposes at the end of the day.

· Coin size. With coin scales, you can quickly and accurately calculate coins at the end of a busy day.

· Service mat. There are two types, one for the door and one for the bar. At the door, when people walk into the bar, they must catch dirt. At the bar, the brand mat effectively acts as a form of advertising and a large roller coaster.

· Bar caddy. This is a beautiful condiment holder. There are different types. A bar caddy allows you to stack napkins, sugar bags and blenders in one unit. Another option is more separation types, which allow you to place different condiments or toppings in separate bowls contained within the unit.

· Bottle opener. This small catering facility may be taken for granted, but nothing seems more unprofessional than a waiter trying to open the bottle by hand. The bottle opener makes opening the bottle easier and looks professional.

· Bottle top catcher. Nothing is worse than littering in a restaurant, throwing bottles around and throwing litter. The wall-mounted cap trap ensures that the cap is neatly included.

· Cutlery tray. Keep all the knives, forks and spoons neatly in the cutlery tray for easy access when the customer arrives at the restaurant.

· Cake server. This is an underrated catering device. If your restaurant offers cakes as a dessert, we recommend that you carry the cake server with you. It makes it easy and easy to lift a piece of cake, minimizing damage to the cake. If the cake server does not exist, the waiter tends to use a knife without a wide base to support the slice so they can unduly place the slice on the plate.

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