The area or space for all the utensils (including salt, pepper cruets and ashtrays) for each guest is called cover. The breakfast cover may be divided into two types:
1. Full breakfast cover.
2. Continental breakfast cover
Full English Breakfast Cover: The full English breakfast consists of a number of courses; usually three or four, with a choice dishes from within each course.
The cover includes some or all of the following:
i) Side plate and side knife
ii) Fish knife and fork
iii) Joint knife and fork
iv) Soup spoon and fork
v) Tea or breakfast cereal cup, saucer and teaspoon
vi) Slop basin
vii) Tea strainer
viii) Jug of cold milk (if tea bags used - no need for stainers)
ix) Sugar cubes bowl and tongs or individual sugar packets
in a bowl, cream or coffee mate pouches
x) Butter dish on doily on an underplate with a butter knife
xi) Preserve dish on a doily on an underplate with a preserve spoon
xii) Cruet: salt, pepper, mustard and mustard spoon
xiii) Serviette: either laid flat between the joint knife and fork or placed on the sideplate under the side knife
xiv) Toast rack on an underplate Bread boat containing the croissant or brioche in a serviette to keep them warm.
xvi) Stands or underplates for teapot / coffee pot and hot water jug / hot milk jug, salt and pepper, caster,sugar in shakers.
xvii) Ashtray (depending on smoking policy)
xviii) Table number display.
Continental Breakfast Cover: For a continental breakfast consisting of hot croissant/ brioches or hot toast, butter, preserves and coffee or tea, the cover would be as follows:
i) Stands or underplates for coffee / tea pot and hot milk / hot water jug or pouches of tea or instant coffee.
ii) Side plate with side knife
iii) Sugar cubes basin and tongs or individual sugar and creamer packets in a bowl
iv) Tea or breakfast cup and saucer and a teaspoon
v) If the beverage is tea, then the following additional items will be needed: slop basin and tea strainer.
vii) Ashtray (depending on smoking policy of the establishment)