The style and ambience the restaurant hopes to achieve should be considered when selecting tableware.
Q: WHAT ARE YOUR TOP TIPS FOR MAINTAINING THE CONDITION OF TABLEWARE?
KATHERINE Birch: Make sure your tableware stays in good condition by using the correct washing equipment and storage racking. Avoid scraping off leftover food with cutlery, as metal can cause marking; instead use a wooden or rubber scraper. Metal marking is easily removed with a gentle, non-abrasive household cleaning agent.
Use stock in rotation to and from the dishwasher to ensure even wear and reduce excessive abrasion of some items. To minimise breakages and to prolong the longevity of your glassware, do not put cutlery into glasses, never pick up glasses in clusters and be careful to avoid contact with beer and water taps.
MATTHIAS Schoffel: Wash items by reference, preferably in a dishwasher, to avoid pieces hitting each other. Wash your dinnerware as soon as possible after use. Use appropriate carriers for transportation. Don’t subject your dinnerware to sudden, extreme temperature changes.
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STEPHAN Fuchs: We invest considerable resources and energy ensuring that all dishwashers are maintained properly and that the mix of washing detergents and their chemical make-up is correct at all times.
For all silver, platinum and gold-plated plates we chose suppliers that we know fire the porcelain at extremely high temperatures, thereby guaranteeing a minimum of 1200 washing cycles. For gold and platinum plated dishes, skimping on quality is not the best idea.
We are very careful in choosing quality silver polish and cleaners, providing the ultimate care possible in order to keep the tableware looking its best for as long as possible. This is done not only for cost saving purposes but also in respect for the craftsmanship and design that has gone into the creation of each item.
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