Crockery in F&B Service: Types, Care and Storage

Quick answer: Crockery is the plates, bowls, cups and saucers used to serve food and drink. Restaurants mainly use porcelain, bone china, stoneware and earthenware, plus tempered glass and melamine for some outlets. Standard items include show, main, fish, side and dessert plates, soup plates and consommé cups, tea and coffee cups with saucers, and platters, salad bowls and sauce boats. Good crockery is matched to the menu, stored safely and checked for chips before every service.

This guide explains the materials, the common items and their uses, and how to choose, handle and look after crockery in a hotel restaurant.

Types of crockery by material

Material	Characteristics	Typical use
Bone china	Fine, light, translucent; contains bone ash; strong for its weight	Fine dining, VIP and luxury service
Porcelain	Hard, non-porous, fired at high temperature; durable and chip-resistant	Most hotel restaurants and banquets
Stoneware	Thick, dense, often with an earthy glaze	Casual dining, rustic and artisan presentations
Earthenware	Porous, opaque, chips more easily	Budget outlets and decorative ware
Tempered glass	Heat-resistant and strong	Coffee shops, dessert service
Melamine	Plastic, light, nearly unbreakable	Poolside, children's menus, outdoor events

Most hotels buy hotel-ware, a commercial grade of porcelain or china made to survive heavy use, industrial dishwashers and frequent handling. It usually has a rolled or reinforced rim to reduce chipping.

Common crockery items and their uses

Plates

Item	Used for
Show (charger / base) plate	Decorative plate in the centre of the cover; removed before or during service
Main (joint) plate	Main course
Fish plate	Fish course, and sometimes starters
Side (quarter) plate	Bread and butter, placed to the left of the cover
Dessert plate	Desserts, salads and some starters
Cheese plate	Cheese course

Bowls and soup ware

• Soup plate: a wide, rimmed plate for thick soups.
• Consommé cup and saucer: a two-handled cup for clear soups.
• Cereal, salad and pasta bowls: sized to the dish and portion.
• Finger bowl: water with a slice of lemon, for rinsing fingertips after shellfish or fruit.

Beverage ware

• Teacup and saucer for tea.
• Coffee cup and saucer for regular coffee.
• Demitasse cup for espresso and after-dinner coffee.
• Mug for casual and room-service drinks.
• Teapot, coffee pot, milk jug and sugar bowl for beverage service.

Service ware

• Platters and flats for presenting food to share or for silver service.
• Vegetable dishes with lids, and sauce boats with stands.
• Butter dishes, cruet sets and ramekins for accompaniments.
• Egg cups for breakfast service.

Choosing crockery for a restaurant

• Concept and menu: a fine-dining restaurant may choose white bone china to frame plated dishes, while a casual outlet may prefer coloured stoneware.
• Durability: check edge strength, glaze quality and whether the item is dishwasher, microwave and oven safe.
• Size and portion: plate size should suit the portion; too large and the food looks lost, too small and it looks crowded.
• Stackability: items that stack well save storage space and reduce breakage.
• Replacement: choose a range the supplier will continue making, so broken items can be replaced to match.
• Food safety: crockery and glazes should be food-safe and free of cracks, which can trap bacteria.

Crockery on the cover

• The show plate or main plate sits in the centre of the cover, with any logo at the top, facing the guest.
• The side plate goes on the left, beyond the forks, with the butter knife resting on it.
• Soup is served on an underplate with a doily or napkin to prevent slipping.
• Cups are set with the handle at four o'clock and the spoon in the saucer behind the cup.

How crockery is used also depends on the service style. Plate service, silver service and buffets each need different items; see our guide to the types of food service.

Handling crockery during service

1. Carry plates with a correct grip, holding the rim with the thumb flat, never on the food.
2. Carry no more plates than you can manage safely; in most restaurants that is two or three when serving.
3. Check every item for chips, cracks and marks before placing it on the table.
4. Warm plates for hot food and chill them for cold dishes.
5. When clearing, scrape and stack plates away from the guest's view, with cutlery collected separately.

Washing and storage

• Scrape and pre-rinse crockery before it goes into the dishwasher.
• Load racks so items do not touch each other, which reduces chipping.
• Stack crockery by size and type on clean shelves, at a height that is easy to reach.
• Do not stack plates too high; tall stacks fall and chip easily.
• Store cups upside down, or in racks, to keep dust out.
• Keep a breakage log and run regular stock checks.

Breakage and safety

Chipped or cracked crockery should be taken out of service immediately. It looks careless, it can cut guests and staff, and cracks can harbour bacteria. Broken crockery should be swept up with a dustpan and brush, never by hand, and placed in a designated container. Recording breakages helps managers find the cause, whether it is overloaded trays, poor storage or rough washing.

Related equipment

Crockery is one of three main groups of service equipment. To complete the picture, read our guides to glassware and cutlery. If you are preparing for a restaurant job, our list of F&B service interview questions covers equipment questions too.

Par stock and inventory

A restaurant needs more crockery than it has seats, because some items are always in the dishwasher, in storage for banquets or out of service after breakage. The level an outlet keeps on hand is called its par stock. Managers set it according to the number of covers, the number of turns in a shift, the dishwashing capacity and the menu. A busy breakfast buffet, for example, uses far more side plates and cups than a small à la carte dinner service.

• Count crockery at fixed intervals, often monthly, and compare it against the par stock.
• Record every breakage with the date, item and reason.
• Keep reserve stock separate and issue it through a requisition, so shortages are visible.
• Review breakage patterns; a sudden rise usually points to a handling, storage or washing problem.

Frequently asked questions

What is crockery in F&B service?

Crockery is the plates, bowls, cups, saucers and serving dishes, usually made of china, porcelain, stoneware or earthenware, used to serve food and drink.

What is the difference between bone china and porcelain?

Bone china contains bone ash, which makes it lighter, finer and more translucent. Porcelain is very hard and durable and is the most common choice for hotel restaurants.

What is a show plate?

A show plate, also called a charger or base plate, is a decorative plate placed in the centre of the cover before the guest arrives. It is removed before or during service, depending on the restaurant's standard.

Where is the side plate placed?

To the left of the cover, beyond the forks, with the butter knife resting on it.

Why should chipped crockery be removed from service?

Chipped or cracked items look unprofessional, can cause cuts and can trap bacteria that survive washing.

What is hotel-ware?

Hotel-ware is a commercial grade of porcelain or china designed for heavy use, with stronger rims and glazes that withstand industrial dishwashers.