Central, Quality Foodservice Products Since 1981

Restaurant Supply Tips

1-800-215-9293

More Helpful Hints

	Bar : See Helpful Hints on, Keeping your pourers clean, Advantages of using a glass chiller, Estimated bar glass requirements per 100 seats, Getting the most out of your glass washer, Getting the right size glass brush
	Catering : See Helpful Hints on, How to use your ice sculpture, Getting your chafer ready when the food is, Insulated pan carrier food capacities,
	Food/Salad Bars : See Helpful Hints on, How sneeze guards play an important role in preventing foodborne illnesses,
	Gloves & Mitts : See Helpful Hints on, Getting the right size glove ordered
	Menuboards : See Helpful Hints on, Cleaning your acrylic holders
	Tabletop : See Helpful Hints on, Protecting your china investment, Re-ordering glassware, Opening Order of Flatware, Table settings, Finding the right tablecloth to meet your needs, How to build the perfect table, Installing table skirting, Suggest table sizings, Typical china shapes, Taking care of your vinyl table cloths

KEEP YOUR POURERS CLEAN
Pourers are designed to allow the smooth flow of liquid out of a bottle by providing a separate path for air to enter the bottle. If the air vents become blocked, liquid will not come out of the bottle. Most liquor has a very high sugar content and can contribute to the accumulation of sugar inside the air vents. To get the maximum ease of use from your pourers, it's essential to keep them clean so that sugar cannot build up inside the air vents.

Wrong Way to clean pourers:
1. Boil them or wash them in very hot water. Very hot water can warp plastic and many pourers are constructed of plastic or have plastic components.
2. Soaking them overnight. This is not a good idea because all the sugars that melt off the pourers while the water is warm will recondense on the pourers when the water cools down.
3. Run them through the dishwasher. This is a bad idea for two reasons. First, the dishwasher will adequately clean the outside of the pourer, but the inside (where sugar accumulates) will remain untouched. Second, most commercial dishwashers are set to a temperature of 180°F or higher, which is much too hot for any plastic pourer.

Correct Way to clean pourers:
1. Soak them in warm soapy water for 15-20 minutes. As long as the water is not too hot to touch it should not be too hot for the pourers. Regular dishwashing liquid will work fine.
2. Shake or agitate the pourers while under the water. This ensures that the inside as well as the outside of the pourers will get cleaned.
2. Rinse in cold clear water.

ADVANTAGES OF USING A GLASS CHILLER
Chilled glassware means increased profits. Beer should be served at 38°F or colder. A chilled glass or a frosted mug will aid the bartender in serving beer that tastes good and looks more appealing to customers.

ESTIMATED BAR GLASS REQUIREMENTS PER 100 SEATS Central Restaurant - Helpful Hints

GET THE MOST OUT OF YOUR GLASS WASHER
The water level should be above the tip of the brushes to help the motor stay cool. Place the glass over the center brush and move it up and down. Avoid excessive downward force on the center brush to eliminate premature brush wear.

HOW TO USE YOUR ICE SCULPTURE
1. Fill the mold with tap water.
2. Freeze for 48-72 hours.
3. Carefully cut the mold away from the ice starting at the base.
4. The sculpture lasts 4-5 hours at room temperature.

THINK AHEAD SO YOUR CHAFER IS READY WHEN THE FOOD IS
About 20 minutes before you're prepared to serve, place around 1 1/2" of hot water in the chafer's water pan, light the fuel and cover. Then when the food is ready, insert food filled pan and serve.

INSULATED PAN CARRIERS PAN CAPACITIES

Pan Size:	Model #972-722	Model #972-723	Model #972-759
Full size	(1) 2-1/2"H or (1)4"H	(4) 2-1/2"H or (2) 4"H and (1) 2-1/2"H	(6) 2-1/2"H or (4) 4"H
Half Size	(2) 2-1/2"H or (2) 4"H	(8) 2-1/2"H or (4) 4"H and (2) 2-1/2"H	(12) 2-1/2"H or (8) 4"H
Third Size	(3) 2-1/2"H or (3) 4"H	(12) 2-1/2"H or (6) 4"H and (3) 2-1/2"H	(18) 2-1/2"H or (12) 4"H

SNEEZE GUARDS PLAY AN IMPORTANT ROLE IN PREVENTING FOODBORNE ILLNESS. SOME OFTEN OVERLOOKED SITUATIONS THAT CALL FOR SNEEZE GUARDS INCLUDE:
• Continental breakfast buffets at hotels and conference/convention centers
• Banquet or buffet set-ups at churches, hotels, off-premise catered events and conference/convention centers
• Happy hour buffets at bars

DON'T KNOW WHAT SIZE GLOVE TO ORDER?
It's important to order the right size glove for a proper fit. Wrap a tape measure around the widest part of your palm. This measurement in inches is closest to your actual glove size shown in the chart below. Sizes may vary slightly among styles.

Glove sizing chart

Widest Part of Palm:	Size:
5" to 6"	XS
7" to 8"	S
8" to 9"	M
9" to 10"	L
10" to 11"	XL

CLEANING YOUR ACRYLIC HOLDERS
To prevent scratching and leaving lint behind, try wiping with coffee filters instead of paper towels when cleaning acrylic. Coffee filters are very soft and will leave your acrylic holder looking new.

PROTECT YOUR CHINA INVESTMENT. FOLLOW THESE GUIDELINES TO REDUCE
THE OCCURENCE OF BREAKAGE AND UNSIGHTLY STAINS

Busing and handling: When busing, consider using separate bus boxes for china, glass and flatware. This will reduce the occurrence of chipping and breakage of both china and glassware. When busing coffee mugs and cups it may be preferable to use trays rather than bus tubs to further reduce breakage. After busing, immediately scrape and rack soiled china—avoid stacking it. Pre-rinse with 110°F-120°F water. Do not pre-rinse at higher temperatures because food particles and grease may bake onto the china making it even more difficult to clean. Wash within 30 to 45 minutes after use so that stains don't have a chance to set. Never try to remove stains with scouring pads or powders. They may permanently scratch the china's surface, making staining even more likely.

Warewashing: Automatic dishwashers don't normally contribute to breakage. Improperly operating machines can, however, result in stained and/or soiled china being returned to the food preparation area. Water temperatures in the wash and rinse cycles must be checked regularly to ensure that china is sanitized and spotting is minimized.

Storage: Provide adequate storage space, especially in the soiled dish area—up to 80% of china breakage occurs here. If possible, store china on non-magnetic, high grade stainless steel shelves. China stored on aluminum or low grade stainless steel may pick up dark, unsightly metal marks.

REORDERING YOUR GLASSWARE MADE EASY
Make reordering glassware easy. For each glass pattern and size you order from Central Restaurant Products, label one "representative" piece with Central's model number and case quantity information. This will help eliminate any future problems with ordering the wrong style or size!

TYPICAL FLATWARE STYLES - OPENING ORDER
An opening order for flatware should include a sufficient quantity for immediate use as well as backup stock. To determine the right amount of flatware for your needs, multiply the number of seats you will be serving with the flatware by the number listed in the chart below and divide by 12. This will give you the number in dozens you need to order. Quantities given are for Fine Dining, Casual Dining and Cafeteria settings.
1. Teaspoon - 3, 4, 3
2. Soup spoon - 1.5, 2, 2
3. Demitasse spoon - 0.5, 0.5, n/a
4. Iced tea spoon - 1, 2, 1
5. Dinner fork - 3, 4, 4
6. Salad fork - 1-1/2, 3, 3
7. Oyster fork - 1-1/2, optional, n/a
8. Dinner knife - 2.5, 4, 3

TABLE SETTINGS THAT COMPLEMENT ANY MENU AND DECOR
Table Setting Guide
The dinnerware, drinkware and flatware you purchase help to create the ambience and atmosphere of your dining establishment. Don't let that atmosphere fall flat by allowing shoddy table setting practices. Instead, create a lasting, positive impression with your customers by complementing your dinnerware, menu and décor with one of the following table setting presentations:

	Breakfast Flatware: Dinner Fork, Dinner Knife, Teaspoon Dinnerware: Two Bread & Butter Plates, Cup, Saucer Drinkware: Water Glass, Juice Glass
	Lunch Flatware: Salad Fork, Dinner Fork, Desert or Dinner Knife, Teaspoon Dinnerware: Bread & Butter Plate, Luncheon Plate Drinkware: Water Glass, Wine Glass
	Dinner Flatware: Salad Fork, Dinner Fork, Dinner Knife, Teaspoon, Butter Knife Dinnerware: Bread & Butter Plate, Salad Plate, Dinner Plate Drinkware: Water Goblet, Wine Glass
	Formal Flatware: Salad Fork, Dinner Fork, Dinner Knife, Oval Soup Spoon or Dinner Spoon, Teaspoon, Butter Knife Dinnerware: Bread & Butter Plate, Two Salad Plates, Dinner Plate, Cup, Saucer Drinkware: Water Goblet, Wine Glass, Champagne Flute
	Banquet Flatware: Salad Fork, Dinner Fork, Dinner Knife, Teaspoon Dinnerware: Bread & Butter Plate, Salad Plate, Dinner Plate, Cup, Saucer Drinkware: Water Glass, Water Goblet or Wine Glass
Table Setting Tips 1. Allow at least 24 inches for each place setting. 2. Keep all tableware approximatley one inch from the edge of the table. 3. Place all knives with cutting edge toward the plate. 4. Arrange flatware in order of use, working from the outside toward the plate for each course served. If salad is served after the entrèe, place the salad fork next to the plate. 5. Glass placement from right to left: white wine, red wine, water/iced beverage. Champagne may be placed behind red and white wine. 6. A seafood/cocktail forh is always placed to the right of the soup spoon, unless served with a seafood cocktail and then it may be placed on the cocktail plate. Source: www.oneida.com

NEED HELP FINDING THE RIGHT TABLECLOTH TO MEET YOUR NEEDS?
1. Choose a Material:Vinyl is low maintenance and wipes clean easily. Fabric can be machine washed and dried and offers excellent color, size and shape retention.
2. Select a Pattern: If applicable, choose from the patterns shown. Many more patterns are also available. Please Contact Us for details.
3. Select a Color: Color creates the mood. Choose soft pastel colors for a quiet, relaxing setting or bold jewel tones to generate excitement. Tablecloths can also be color coordinated to match existing décor and tableware. For a dramatic look, choose colors and patterns that provide an interesting contrast to existing décor and tableware.
4. Determine the Size You Need: An 8" drop is recommended on all four sides.
a) For rectangular or square tables, add 16" to the width and depth of the table.
b) For round tables, add 16" to the diameter of the table.
c) For booth tables, add 16" to the depth and 8" to the width of the table.

Rectangular or Square Tables :	Round Tables:	Booth Tables:
Example: 36" x 36" (91 cm x 91 cm) table 36" x 36" table +16" + 16" drop 52" x 52" tablecloth (91 cm x 91 cm) (+41 cm +41 cm) (132 cm x 132 cm)	Example: 60" (152 cm) table 60" table (152 cm) +16" drop (+41 cm drop) 76" tablecloth (193 cm)	Example: 30" x 42" (76 cm x 107) table 30" x 42" table +16" + 8" drop 46" x 50" tablecloth (76 cm x 107 cm) (+41 cm +20 cm) (117 cm x 127cm) Wall side is 46" (117 cm)

HOW TO BUILD THE PERFECT TABLE
1. Select Table Padding: Add comfort and cushioning to your table with table padding.
It also helps muffle noise and reduces glassware breakage.
2. Select Tablecloth: The color or design of the tablecloth sets the mood. For help on finding the right tablecloth see our available products online.
3. Select Napkins: Napkins add a splash of color to the tablecloth or can be matched to your tablecloth. The fold you select also sets the level of elegance.

Folds	Directions
Atrium Lily	1. Fold napkin bringing bottom up to top 2. Fold corners to top 3. Fold bottom point up to 1" below top 4. Fold point back onto itself 5. Fold each of points at top down and tuck under edge of folded up bottom. Fold down one layer of top point and tuck under base fold. 6. Turn napkin over and tuck left and right sides into each other 7. Open base and stand
Bird of Paradise	1. Fold napkin in half and in half again 2. Fold in half diagonally with points on the top and facing up 3. Fold left and right sides down along center line, turning their extended points under 4. Fold in half on long dimension with edges facing out 5. Pull up points and arrange on a fabric surface
Bishop's Mitre	1. Fold napkin in half and in half again 2. Fold in half diagonally with points on the top and facing up 3. Fold left and right sides down along center line, turning their extended points under 4. Fold in half on long dimension with edges facing out 5. Pull up points and arrange on a fabric surface
Candle	1. Fold napkin in half diagonally 2. Fold down base 1/3 of the way 3. Turn napkin over and roll from bottom to top 4. Tuck corners inside cuff at base of fold and stand 5. Turn one layer of point down and set on base
Cardinal's Hat	1. Fold napkin in half diagonally 2. Fold corners to meet at top point 3. Turn napkin over with points to the top and fold lower corner 2/3 of the way up 4. Fold Back onto itself 5. Open base of fold and stand upright
Clown's Hat	1. Fold napkin in half bringing bottom to top 2. Holding center of bottom with finger, take lower right corner and loosely roll around center. 3. Match corners until cone is formed 4. Turn napkin upside down and then turn hem all around. Turn and stand on base.
Crown's Hat	1. Fold napkin in half diagonally 2. Fold corners to meet at top point 3. Fold bottom point 2/3 of the way to top and fold back onto itself 4. Turn napkin over, bringing corners together and tucking one into the other 5. Peel two top corners to make crown. Open base of fold and stand upright.
Goblet Fan	1. Fold napkin in half 2. Pleat from bottom to top 3. Turn napkin back 1/3 of the way on right (folded) end and place into goblet 4. Spread out pleats at top
Pyramid	1. Fold napkin in half diagonally 2. Fold corners to meet at top point 3. Turn napkin over and fold in half 4. Pick napkin up at center and stand on base of triangle
Rose	1. Fold all four corners of open napkin to center 2. Fold new corners to center 3. Turn napkin over and fold all four corners to center 4. Holding center firmly, reach under each corner and pull up flaps to form petals. Reach between petals and pull flaps from underneath.
Rosebud	1. Fold napkin in half diagonally 2. Fold corners to meet at top point 3. Turn napkin over and fold bottom 2/3 of the way up 4. Turn napkin around and bring corners corners together, tucking one into the other 5. Turn napkin around and stand on base
Lady Windermer's Fan	1. Fold napkin in half 2. Starting at the bottom, accordian pleat 2/3 of the way up 3. Fold in half with pleating on the outside 4. Fold upper right corner diagonally down to folded base of pleats and turn under edge 5. Place on table and release pleats to form fan

INSTALLING TABLE SKIRTING

Standard: First slip clips into the slotted webbing on the skirting every 7" (every third slot). Then attach the clips to the table edge by slipping them over the table topper.	Velcro: Attach clips to the table edge first. Then press the velcro header on the skirting onto the clips.

SUGGESTED TABLE SIZES

	Buffet Table: To skirt all four sides, simply measure and add all four sides of the table.
	Head Table: To skirt three sides, simply measure and add all three sides of the table you want skirted and add 12" overlap.
	Two Head Tables: Measure the two sides of each table that will be covered by the skirting and add 12" overlap.
	Round Table: Measure the perimeter of the table.

TYPICAL CHINA SHAPES

Central Restaurant - Helpful Hints

TAKING CARE OF YOUR VINYL TABLECLOTHS
Remember, vinyl products are not machine washable. For daily cleaning, wipe down with a soft, damp cloth and dry. To remove a stain, gently rub with a mild nonabrasive cleaner and wipe down with a sponge. For stains that have set, apply bleach to a paper towel and place over the stain for two minutes. Wipe down with a sponge. If the stain persists, leave the towel on the stain overnight.

Restaurant Supply Tips

	Hot Deals
Discount Restaurant Equipment Wholesale Restaurant Supply