A
E
B
F
C
G
D
Non-Serrated Blade for Melamine Dinnerware
H
Choice Cut ™ Steak Knives DON# Handle
Select Cut ™ Steak Knife DON# Handle
Bunker Hill ™ Flat Handle Pistol Grip Dinner Knife DON# Tip Length
Tip
Length Qty
Tip
Length
Qty
Qty
A. S396
G. S340
H. S2217
Black Plastic Pointed 8 3/4 " 12/pk Black Plastic Full Tang 8 3/4 " 12/pk
Black Plastic Round 8 1/2 "
12/pk
8 7/8 "
12/pk
Round
NOTE: Ask your DON Sales Representative for stocking locations
NOTE: Ask your DON Sales Representative for stocking locations
B. 1235001
C. S393
Round 8 7/8 " 12/pk
Bakelite
D. 1049114
Plastic
Round 9"
12/pk 12/pk
E. S370
Black Plastic Round 10"
F. 1209799
Round 9 1/2 " 12/pk
Pom
NOTE: Ask your DON Sales Representative for stocking locations
• Presoak to loosen dried-on foods, protects the finish and helps with washing • Place soiled ware in a presoak solution as soon as possible to prevent corrosion; tableware should never remain soiled overnight • Avoid aluminum pans which react with the chlorine in presoak compounds and cause discoloration. Chlorine can stain even high-grade 18/8 stainless steel. Also, avoid presoak compounds intended for silverplate. • Only use plastic or stainless steel pans and a nonabrasive presoak compound suitable for stainless steel, such as DON Flatware Presoak (1J69). The compound must be fully dissolved before ware is added. • The maximum recommended presoak time is 15 minutes. Tableware must be removed and presoak solution changed often to prevent buildup of chlorides. • After presoaking, tableware should immediately be washed in hot water using a nonabrasive, non-corrosive cleaning agent. In warewashing machines, flatware should rest vertically during wash and rinse cycles. • Low temperature (below 135° F) or chlorine bath systems are not recommended for stainless steel because of potential corrosion. Follow the machine manufacturer’s directions carefully. • After washing, flatware should be thoroughly rinsed in clean, hot water (about 180° F). Articles should then be dried immediately.
Desc
Casual Dining Fine Dining
Teaspoon
3 2
5 2
Oval Bowl Spoon
Tablespoon
¼
*
Iced Teaspoon
1½
1½
Demitasse Spoon Bouillon Spoon
2 2 3 2
*
2 3
Dinner Fork Salad Fork Cocktail Fork Dinner Knife Steak Knife
* *
1½
3
2 2 2
* *
Butter Spreader
• Multiply number of seats by number listed for each piece in the table to determine what you need for active service • Always allow for 25% more than this table recommends for reserve inventory
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