Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor in a clean, dry location protected from contamination.
Cooking utensils
Storing them out on the counter might seem convenient until you reach for a spatula and find that it's covered in a film of grease and dust. Instead, if you have the space, store cooking utensils in a drawer that's close to your stove top and take out only what you need while you're cooking.
Zone 1: Everyday Dishes and Utensils
You will want to put the everyday dishes and utensils to the right of the dishwasher or above the dishwasher. If you don't have a dishwasher, use the sink instead. The reason you do this is because it makes unloading the dishwasher or sink easy and practical.
Three-Course Table Setting. You place the utensils in the order of when to use them during the meal. For a three-course meal in the United States, starting from the left, you place the salad fork, dinner fork, plate, dinner knife and salad knife. You then place a napkin on top of the plate.
In a small kitchen that utterly lacks a silverware-appropriate drawer, you can make a space for your cutlery using hanging pouches on the inside of a cabinet door. Simply find a style that fits neatly when the cabinet closes and you can multiply your storage by using the inside of every cabinet door.
The opposing argument is to load silverware with handles facing up so you can put them away without getting germs from your hands on the eating surfaces of the silverware. Most major dishwasher manufacturers agree on one thing: Load knives with the blades down and the handle sticking up for safety's sake.
The most often used utensils should be placed in the front and from left to right. In my own organizer, I place small forks, large forks, small spoons, large spoons, and regular knives across five vertical compartments that are front and center.
Glasses and flatware- store cups and glasses upside down on a clean and sanitized shelf or rack. Store flatware and utensils with handles up. Staff can then pick them up without touching food contact surfaces, which can help prevent the transfer of pathogens such as norovirus.
Utensils can be held on a clean, dry surface for up to 4 hours. Utensils can be held in a refrigerated unit at 4°C/41°F or less for 24 hours. Utensils can be held in a container of hot water maintained at 60°C/135°F or more for 24 hours.
When you have finished eating a course, and you are ready for the next one, the correct thing is to place the knife and fork forming the shape of a cross, with the fork facing up and the knife to the left. If you wish to show your appreciation, you can position the cutlery to the right.
Put things where they'll be in easy reach when you need them. Cooking supplies should be near the stove, mugs go above your coffee machine, and food prep items should be stored near a clear stretch of counter space.
When not stored in closed cupboards or lockers, utensils and containers shall be covered or inverted whenever practicable. Utensils shall be stored on the bottom shelves of open cabinets below the working top level. 4.
Use a sanitized container, such as a large plastic or metal box, and place only the cleaned tools in it. Clean the box regularly to keep germs and bacteria at bay. Cleaning and sanitizing tools and equipment is vital to keeping a healthy and happy kitchen for your business – and it's not hard, either!
I would have organized it according to most used in the front, least often in the back. Teaspoons, then forks, then knives, then tablespoons, then salad forks. I like to organize my flatware in the same way the table is set.
Napkins should be placed to the left of the forks. If there is more than one fork, the napkin should be placed between the forks. If there is a soup spoon, it should be placed to the right of the forks, with the napkin placed to the left of the soup spoon.
In the Continental Style position, the fork tines must be facing downward. Continental Style, it's very similar. The only difference is that sometimes the fork tines are facing downwards. They can also point upwards, and the position might be anywhere between 4:20 and 5:25.
Decorating above kitchen cabinets is in style all the way! Just keep in mind that secret stashes should be as visible as their name implies… hidden and not seen. This is more achievable for those with higher ceilings and kitchen cabinets that match that height.
Organizing open space above the sink
Ford, Smith and Duckworth all mentioned using this area to store things like a dish drying rack, mugs, drinking glass sets or other essential dinnerware.
Plates, glasses and other dinnerware are most often stored near the dishwasher. Spices should be stored near a prep area, but not too close to the stove or oven as heat can destroy their flavor.
At the end of the meal, loosely place the napkin to the left of the plate. Do not refold it - this signals to the wait staff that you have finished your meal.