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  • Wine
  •     — How Wine and Food work together
  •     — Italian Wines
  •     — Wines around the world
  •     — The Glasses
  •     — Whine making
  •     — What is Wine
  • Credenza
  •     — Newspapers and magazines
  •     — Flower Arrangement Design
  •     — Welcome basket
  •     — Credenza, What it is and what it is used for
  • Roles and Responsibilities of VIP Flight Attendant
  •     — Pre Flight Duties
  •     — Pets on Board
  •     — Kids on Board
  •     — Professional language
  •     — Professional protocol
  •     — Inflight duties
  •     — VIP FA Role
  •     — Professional Categories of Flight Attendants (FA)
  •     — Oshibori
  •     — Post Flight duties
  • THE WORLD of CAFFEE & TEA
  •     — Afternoon Tea
  •     — Coffee
  • SILVER SERVICE & TABLE SETTING
  •     — Cutlery Classification
  •     — Table Setting
  •     — Silver Service
  • CATERING & MENU
  •     — Menu
  •     — Catering
  • PRIVATE AVIATION
  •     — Fleet - Types of private Jets
  •     — Commercial aviation and Corporate aviation
  •     — Introduction in Private Aviation
  • GOURMET FOOD
  •     — Cheese
  •     — Fois Gras
  •     — Caviar
  •     — Salmon
  • BEVERAGE
  •     — Italian Wines
  •     — Wines Around the World
  •     — Red Wine
  •     — White Wine
  •     — Champagne
  •     — Wine
  •     — Cocktails
  •     — Champagne-based Cocktails or Sparkling Cocktails
  •     — Digestive Liqueurs
  • Basic Vocabulary and Expressions
Cutlery Classification, SILVER SERVICE & TABLE SETTING
Silver Cutlery Set
SEE ALL LESSONS
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1. Large spoon: for broth soups.

2. Large fork: for dry soups and second courses.

3. Large knife: for second courses.

4. Small spoon: for dessert and some appetizers.

5. Small fork: for appetizers and desserts.

6. Small knife: for appetizers and desserts.

7. Butter spreader knife: it is placed on the bread plate, on the right side and with the blade towards the left; it is used to spread butter on bread, as is the habit of many foreign customers before starting the meal.

8. Fish fork: for fish-based main courses; it can also be used for fish appetizers.

9. Fish knife: for fish-based main courses; it can also be used for fish appetizers.

10. Gourmet (or sauce) spoon: medium-sized, used during final plating, especially for tasting menus or dishes where presentation is key.

11. Flat-shaped spoon, used instead of a knife when serving preparations that are easy to cut and contain a lot of sauce, generally fish dishes and desserts.

12. Steak knife: for serving fillet, ribs, steaks and on all occasions where a very sharp knife is needed.

The quality of silver cutlery depends on the plating, which is the layer of silver that coats the cutlery.

1. Long teaspoon: for soft drinks and long drinks.

2. Ice cream spoon (or scoop): for serving ice cream and sorbet.

3. Teaspoon: for serving tea, cappuccino, filter coffee and some desserts.

4. Coffee spoon: for serving espresso coffee; it is also used for soft-boiled eggs.

5. Oyster fork.

6. Cake fork: for serving soft desserts; it is usually replaced by a small fork.

7. Snail fork.

8. Snail tongs: used to keep the shell still while extracting the meat with the appropriate fork.

9. Shellfish fork (or extractor fork): for serving shellfish in their shell; it is used to extract the meat from the claws.

10. Crustacean tongs: for serving crustaceans in their shell; it is used to cracked the claws.

  1. Sauce ladle
  2. Ladle: for serving broth soups
  3. Cake server: for serving desserts
  4. Cake tongs: for serving small cakes
  5. Truffle slicer: to obtain thin slices of truffle, but also parmesan or other cheese
  6. Pineapple Digger: To remove the center of the pineapple fruit
  7. 3 Crumb collector: for cleaning the table (there are 3 models)

The careful selection of the types of spoons and other cutlery is essential to enrich the dining experience.