Breakfast cover
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.
vi)
Napkin
vii)
Ashtray (depending on smoking policy of the establishment)
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