Frequently Asked Questions 

Some cast-iron products come pre-seasoned ( Lodge logic) but many need to be seasoned/reseasoned over time in order to maintain the no-stick surface and avoid marking product.

To season a cast iron product:

  • Clean product well and dry completely
  • Coat surface that needs to be seasoned with a thin layer of vegetable oil or shortening
  • Place item upside down in a 375-degree oven and bake for 1 hour cool in the oven

Proper maintenance of your cast iron cookware will allow for optimum performance and product release and help avoid discolor marks on baked product.

Pin firing is a widely used manufacturing process that allows china manufacturers to provide a fully glazed foot rather than a polished foot.

This process has the future china product going through the kiln on a mini stand which rests the greenware on “pins” so when glazed it does not stick to the kiln surface.

This process creates “pin marks” which reflect where the china rested while going through the kiln. These are completely normal, are fully vitrified, and completely non-porous.

Some examples of “pin marks” are displayed below.

General Care

  • 70% of damage/loss occurs at the dishwasher table
  • Ensure dishwasher table has sufficient space to store dirty items
  • All washing equipment should be maintained and checked regularly
  • Check stock regularly
  • Storage facilities should allow for stock rotation to prevent overuse
  • All items should be separated into type prior to washing
  • Avoid overloading trays or trolleys

China Care

  • Ware should be washed within 45 minutes of removing from the table
  • Pre-rinse before washing, temperature should not exceed 109° F
  • Avoid contact between china, dinnerware and metals
  • Abrasive cleaning aids should not be used. (i.e. scouring pads, steel wool)
  • Minimize handling to reduce glaze abrasion
  • Do not stack more than 15″ high
  • In order to reduce abrasion, do not slide items across each other
  • Rotate your stock to prevent uneven wear

Welsh Slate

Most products are dishwasher safe with the exception of those which have material bases. All products can be wiped clean using soap and warm water. Light scratches can usually be rubbed out using a damp cloth.

Serving Suggestions

To enhance the richness of the slate a gentle coating of mineral oil can be applied before serving the food onto the slate. Welsh Slate is ISO14001 Certified and has stringent environmental policies in place.

Melamine Care

Washing: Delfin melamine is commercial dishwasher safe. Do not use harsh or abrasive cleaners, steel wool. or metal pot scouring pads to remove food or stains. For best results, use only non-abrasive scrubbing pads or plastic bristle scrubbers to remove dried food. Do not use chlorine bleach or chlorine based sanitizing solutions when caring for melamine products.
Only use sanitizers developed for commercial use. A qualified chemical specialist should recommend the proper cleaning solution to use with melamine products.

Temperature: Delfin melamine products can withstand heat up to 248° F (120°C). Do not use in an oven or microwave.

Condition: Use of serrated knives is not recommended on melamine products. Proper care and maintenance will ensure the lifespan of your Delfin melamine products.

Flatware Care

  • Flatware should be washed separately from dinnerware
  • Wash as soon as possible to prevent pitting from acidic food deposits
  • A pre-soak in warm water is recommended to loosen food particles
  • Make sure your cleaning agent is void of any abrasive or corrosive qualities
  • Use upright baskets to prevent scratching and to aid drying
  • Do not overfill the upright flatware baskets
  • If using a low temperature dishwashing system, carefully follow the manufacturer’s instructions to avoid staining or corrosion
  • On completion of the wash allow the flatware to air dry, hand dry if necessary
  • Always insure the flatware is completely dry before storing
  • Store flatware in a dry place away from the cooking area.

Steak Knife Care

  • For best performance, handwashing is recommended for all knives
  • Wood-handled knives: wash knives with warm water and mild detergent. rinse well and dry thoroughly, oil handles with mineral oil as needed
  • ABS (resin) handled knives: low temperature dishwasher safe. not recommended for high temp dishwashers that exceed 165F/75C (extreme temp change can cause handle to crack)
  • Stainless Steel knives: dishwasher safe
  • Avoid long washing cycles and use a soft cloth to dry

Things to avoid:

  • Soaking knives; they should be cleaned immediately to prevent damage
  • Using abrasive cleaners. scouring pads. oven cleaners or cleaners containing chlorine bleach or citric extracts
  • Cutting on hard surfaces such as stone, metal or glass

Glassware Care

  • Clean glasses in a glasswasher not a dishwasher when possible
  • Use properly sized compartment glass racks
  • After washing remove basket and leave to cool down and dry
  • Never carry glasses in bouquets
  • Never use glass in place of ice scoop
  • Never use glass to carry or store flatware
  • Never let the beer tap come in contact with the glass

Stemware Care

  • Do not handle the stemware when hot
  • Use white cotton gloves or 2 cloths for polishing
  • Polish the bowl first followed by the stem and then the base
  • Do not hold the glass by the stem or the base when polishing the bowl
  • Hold glasses by the stem to avoid fingerprints on the bowl


  • 30″ Round Seat 2-3 People

  • 36″ Round Seat 4 People

  • 42″ Round Seat People

  • 48″ Round Seat 6 People

  • 54″ Round Seat 7-8 People

  • 60″ Round Seat People

  • 66″ Round Seat 9-10 People

  • 72″ Round Seat 10 People


  • 24″ Square: 2 People

  • 30″ Square: People

  • 32″ Square: 4 People

  • 36″ Square: People

  • 42″ Square: 8 People

  • 60″ Square: 8-12 People (12 is “little” tight)


  • 18 60 Seminar Seat 2 (1 Sided)

  • 18 72 Seminar Seat (l Sided)

  • 18 96 Seminar Seal (l Sided)

  • 30 48 inch Rectangles Seat 4 People

  • 30 72 inch Rectangles Seat 6 People

  • 30 96 inch Rectangles Seat People 
    (Cap the ends to make 10)

Standard table height is 29″ – 30″.
Cafe/Bar height is 41″ – 42″

For banquet dinners and other functions when people will sit on both sides of the table, 30″ is the most common table width.

Creative napkin folds add the finishing touch to any table-top setting. Our step-by-step directions will have you and your waitstaff busy folding in no time at all! Try a new fold each month; your customers will love it. DuraLast™ & SoftWeave™ fabrics offer the ideal hold for any fold. Click on any of the napkin images to view a larger version of that image and click on the diagram to see how to view a larger image of how to accoplish each fold. View Creative Napkin Folds (PDF).


  1. Fold napkin in half diagonally
  2. Fold corners to meet top point
  3. Turn napkin over and fold in half
  4. Pick up at center and stand on base of triangle

Goblet Fan

  1. Fold napkin in half.
  2. Pleat from bottom to top.
  3. Turn napkin back 1/3 of way on right (folded) and place into goblet.
  4. Spread out pleats at top

Bird of Paradise

  1. Fold napkin in half and in half again
  2. Then fold in half diagonally with points on the top and facing up
  3. Fold left and right sides down along center line, turning their extended points under
  4. Fold in half on long dimension with edges facing out
  5. Pull up points and arrange on a fabric surface

Cardinal's Hat

  1. Fold napkin in half diagonally
  2. Fold corners to meet at top point
  3. Turn napkin over with points to the top; fold lower corner 2/3 way up
  4. Fold back onto itself
  5. Bring corners together, tucking one into the other
  6. Open base of fold and stand upright

Lady Windermer's Fan

  1. Fold napkin in half
  2. Starting at bottom, accordion-pleat 2/3 way up
  3. Fold in half with pleating on the outside
  4. Fold upper-right corner diagonally down to folded base of pleats and turn under edge
  5. Place on table and release pleats to form fan


  1. Fold all 4 corners of open napkin to center
  2. Fold new corners to center
  3. Turn napkin over and fold all 4 corners to center
  4. Holding center firmly, reach under each corner and pull up flaps to form petals
  5. Reach between petals and pull flaps from underneath


  1. Fold napkin in half diagonally
  2. Fold corners to meet at top point
  3. Turn napkin over and fold bottom 2/3 way up
  4. Tuck corners inside cuff at base of fold and stand
  5. Turn one layer of point down and set on base


  1. Fold napkin in half diagonally
  2. Fold corners to meet at point
  3. Fold bottom point 2/3 way to top and fold back onto itself
  4. Turn napkin over bringing corners together, tucking one into the other
  5. Peel top two corners to make crown; open base of fold and stand upright

Bishop's Mitre

  1. Fold napkin in half diagonally
  2. Fold corners to meet at top point
  3. Turn napkin over with points to the top
  4. Fold lower corner 2/3 way up
  5. Fold back onto itself
  6. Bring corners together, tucking one into the other
  7. Open base of fold and stand upright

Atrium Lily

  1. Fold napkin, bringing bottom to top
  2. Fold corners to
  3. Fold bottom point up to 1" below to
  4. Fold point back onto itself
  5. Fold down each point at top and tuck under edge of folded-up bottom; fold one layer of top point and tuck under base fold
  6. Turn napkin over and tuck left and right sides into each other
  7. Open base and stand

Clown's Hat

  1. Fold napkin in half, bringing bottom to top
  2. Holding center of bottom with finger, take lower right corner and loosely roll around center
  3. Matching corner, until cone is formed
  4. Turn napkin upside down, then turn them all around; turn and stand on base
Click here for the Carlisle Table Covering Wizard
AcrylonitrileProvides heat stability, chemical resistance, and aging resistance.
ButadieneProvides low-temperature property retention, toughness, and impact
StyreneAdds luster, Rigidity, and processing ease.

The combination of the above items makes ABS a very tough material, especially around various acids and chemicals and where the product must withstand abuse. Dark colors will blanche out in moisture and high heat. Used in coffee mugs, oval trays, and compartment trays.


AcrylicNoted for its clarity, rigidity and scratch resistance. There are four types of Acrylic
ExtrudeLeast chemical resistance of all Acrylics.
Poor chemical resistance. Used in sneeze guard shields.
Fair chemical resistance. Used in thermoformed product that will have food contact.
Good chemical resistance. Used in thermoformed product that will have food contact.

Acrylic has extremely high weatherability without yellowing or deterioration over long periods of time. It has poor chemical resistance at elevated temperatures.



Used where the weight and fell of ceramic is desired. Good in cold temperature use because of its rapid heat transfer, which is similar to ceramic, Has good high resistance (350F distortion temperature) and can be used in a microwave, but not recommended for foods with high sugar and grease contents. Excellent impact resistance, but surface hardness not as good as SAN.



It has extremely high impact resistance and toughness, glass-like transparency and broad use temperature limits. It has good stain resistance, excellent surface, stiffness, and good chemical resistance. Is used in spoons, pebble bowls, pitchers, and Petal Mist dinnerware. This material is also used in some microwaveware. Its temperature use ranges from 0F to 275F.


High Density
Extremely chemical resistant, impact resistant, Not as rigid as SAN, used for material handling containers and storage containers where rough handling will occur. It is good in low-temperature applications (-50F). Used in bread and bun baskets, Bains Maries, and storage containers.
Low Density

Excellent chemical resistance, toughness, impact resistance, and stress crack resistance. Low-temperature use is -40oF.


It is more rigid and more scratch resistant than polyethylene.
It is very chemical resistant, durable and tough. Storage containers and Bains Maries have excellent contact clarity and have better low-temperature impact than Homopolylene. It is also used in Poly-tuf crocks for cold temperature use.

Same characteristic as other polypropylenes, but is slightly more flexible and has a much better impact. Used in dish racks.


High Heat
A rigid styrene that has good clarity. Used where rigidity and Polystyrene, clarity are desired, but chemical resistance is not required. Has higher heat High Heat resistance than general purpose styrene. Used in sugar caddies and tip trays. Is a brittle and low impact material similar to SAN.
High Impact 
 This is a polystyrene with rubber added to give greater impact resistance. It is not as rigid and brittle as SAN and is not chemical resistant
. Used in tortilla servers. Used in tortilla servers.
SAN Used where chemical resistance, toughness, and gloss are required. Gives an excellent china-like appearance. Used for table top service where chemical resistance and appearance are important. Also, has good clarity but has a slightly bluish tint. Used in Continental and Crystalline pitchers, tumblers, Classic crocks, deli crooks, octagonal crocks and some mugs. BPA Free
Melamine Excellent dinnerware materials with china-like appearance. Has the best scratch resistance of the dinnerware materials with china like appearance. Has the best scratch resistance of the dinnerware materials,  along with good chemical resistance, good impact resistance (will break) and broad-use temperature limits. Not recommended for microwave use.
Best material for high heat applications up to 400°F. Good rigidity, chemical resistance and excellent for microwave use. This is a strong material but may break if dropped on a hard surface. Can get a range of colors with little difference in cost. Black is a poor color and white
will yellow when exposed to temperatures near 400°F. Used in polyglass covers.
- Slurry
 Used in fiberglass trays. Very durable with good depth of color.
Good decoration capabilities.


Metal marking appears as a greyish stain on dinnerware and is caused by contact with Stainless steel ( flatware, worktables, sizzle platters, platecovers, dish machine doors, etc.) that either has not been cleaned properly or is of a softer grade SS.

Metal marking is NOT from the dinnerware but rather is caused by a piece of dinnerware having the film from dirty stainless steel transferred to it. Most often this occurs by sliding the plate over an SS work surface, but it also can come from softer SS as used in knives, metal accessory pieces, or from any SS transferring the film. Often an inexperienced dish person will be caught using SS scrubbies to remove stuck on food which will also cause metal marks.

Under most conditions, this washes off in the rinse but on occasion the film remains on the dinnerware and adheres to it when the water evaporates, essentially baking it on. In many cases, it collects in scratches in the glaze, or on the foot of the piece.

In ALL cases metalmarks can be removed by using a product like lemoneze, or dip-it from Ecolab, or by using a mildly abrasive cleaner like soft scrub. Clean the product using a WHITE scrubby and the marks will readily come off.

Before you begin, check your local codes and be sure to comply with the Americans with Disability Act (ADA).Take the square footage of your area and divide by the space allowance per seat to determine potential capacity.  Deuce seating and wall spacing maximize the most space, although diagonal seating also saves floor space.

  • Allow 18" per seat from edge of table to back of chair.
  • Allow 48" between squared tables with chairs back-to-back; leaves 12" to push out.
  • Allow 24" between corners of diagonal tables for customer access with no aisle.
  • Allow 30" between corners of diagonal tables for customer access with a narrow aisle.
  • Allow 60" between squared tables with chairs back-to-back for a 24" service aisle.

Note: the ADA requires a 36" clearance for aisle for dining areas; 5% of the total dining space should be accessible to wheelchair users.

Juice1  1/21  1/21  1/2
Long Drink / Highball1  1/21  1/21  1/2
Cooler / Beverage333
Double Old Fashioned333
Wine Large1  1/21  1/21
Wine Small11  1/21  1/2
Martini1  1/21  1/21  1/2
Margarita1/211  1/2
Shot Glass1/21/21/2
Dessert Dish1  1/21  1/21/2
Dessert / Soup Spoon22
Table Spoon1/41/4
Iced Tea Spoon1 1/21 1/2
Demitasse Spoon2-
Boullon Spoon22
Table Fork33
Salad / Dessert Fork1 1/21 1/2
Cocktail Fork1 1/2-
Table Knife22
Butter Knife1 1/21
In-depth instructions on the care and maintenance of stainless steel. Covered are the tools and cleansers recommended. Other vital information about stainless steal is included in this document pdf. Download Stainless Steel Care & Maintenance Instructional PDF.
When referring to the gauge (GA) thickness of stainless steel, the lower the number the thicker the stainless steel. For example, 14GA is a thicker quality stainless steel than 16GA while 16GA is a thicker quality stainless steel than 18GA.

Flatware is rust resistant, but not rust proof. 

Knowing what causes flatware to rust is half the battle in keeping corrosion in check. Here are some things that cause rust on flatware. 

  • Leaving dried food on the surface of the forks, spoons and knives
  • Letting water sit on the surface of flatware (dishwasher dry cycle or air drying)
  • Contact with other types of metal or steel
  • Collisions with something hard
  • Lower quality flatware
  • Using cleaning products containing chloride (bleach)
  • Using dishwashing detergents that contain citrus or bleach
  • Water or acid from wooden handles attached to the flatware leeching onto the stainless steel
  • Using steel wool, wire brushes, or other abrasive cleaning products on the stainless steel surface
  • Prolonged exposure to acidic foods (tomatoes or vinegar)
  • Hard water
  • Soaking flatware in water too long (do not soak over night)

Knives ​tend to be the biggest challenge when it comes to corrosion​.

Bar Keepers Friend​, or similar product (soft cleanser), ​ are best to use to clean rust from flatware. 

The oxalic acid breaks down and removes rust stains.

​Cleaning Tips;

  • Working over the sink, wet utensils where rust is present.
  • ​Squirt Bar cleanser onto a wet dishcloth or non-abrasive sponge. 
  • Scrub rust stains to remove them. Do not leave ​the cleaner on utensils for longer than one minute.
  • Rinse and repeat the application as necessary to remove rust.
  • Once rust is gone, rinse utensils in warm water to fully remove​ cleanser.
  • Dry flatware immediately with a soft cloth or dish towel. Do not let flatware air dry.

The short answer:

18 refers to 18% chromium content, and the other number refers to the percentage of nickel content. There is no difference between 18/8 and 18/10. It's purely marketing. 18/0 however, has no nickel content, which means it won't keep its silver-like shine over the years.

The long answer:

The numbers 18/0, 18/8 and 18/10 refer to the percentages of chromium and nickel in the stainless steel alloy. The "18" refers to the chromium content, which gives flatware its rust-resistance properties, and the "8" or "10" refers to the nickel content, which gives it its silver-like shine and some rust-resistance. There is a lower quality flatware commonly available called 13/0 or 13 Chrome, which simply has 13% chromium content.

These numbers are merely "nicknames" for the lay person to use, and are only used for marketing efforts by flatware manufacturers. When a manufacturer purchases stainless steel from a steel mill, they purchase stainless steel Grade 304, which has a range of 18-20% chromium, and 8-10% nickel content. Grade 304 in flatware is usually at the lower end of that range. To keep the cost down, steel manufacturers will make grade 304 with 8.2% nickel, which clears the legal hurdle of calling it 18/10. What does all this mean? It means that there is no difference between 18/8 and 18/10 stainless steel in flatware. The difference between the two is purely a marketing effort.

18/0 however, is a different story. It's made from the "Grade 400 series", which contains no nickel.

Flatware – How do you know if flatware is magnetic?

However, for flatware retrievers, you should look for items labeled as 18/0. This means that the flatware has no (0%) nickel content, but it will be magnetically attracted to a flatware retriever. Keep in mind that while this grade of flatware is more economical, it won’t have as much shine to its finish as the higher nickel content 18/10 grade of flatware.

Furniture FAQ

Proper care and maintenance of your G&A furniture will help add longevity to the product as well as keeping it looking new. We will discuss the proper treatment for your furniture by category.

Wood Chairs/Barstools/Wood Table Tops

Use only warm soapy water to clean wood chairs, wood barstools and wood table tops. A mild soap such as dish washing liquid is preferred.  Do not use de-greasers, cleaning chemicals or a mixture of water and bleach/ammonia. Those chemicals will harm the seal-coat which is applied as a final protector of the wood’s surface. Avoid using any citrus based products as the citrus can dissolve the clear coat and/or stain. Below, is a picture of a wood table top that was cleaned with chemicals.

There are products that will safely clean wood surfaces which are readily available. Murphy’s Oil Soap or similar products are recommended.

Always dry the furniture after cleaning.

To ensure that chairs and barstools are structurally sound, they should be checked on a regular basis. Make sure that bolts and screws are tightened. Also, be sure the glides are secure and replace any that are worn.

If chairs and barstools are turned over for floor cleaning, be careful not to damage the rear posts on the table edges.

Wipe dry any liquid spills on tables immediately. Use coasters under glassware, pitchers, etc. to prevent ‘sweat’ rings from forming.

Do not place any hot items directly on the table to include carafes, plates, and small skillets, etc. Heat shielding mats will work only to 250 degrees which is harmful to the table’s surface. Consider trivets to protect table surfaces.

Metal Chairs/Barstools

Metal chairs and barstools should be cleaned with warm soapy water only. Again, as with wood products, a clear coat is used to protect the surfaces and this will be eroded with the use of chemicals. After using the water solution, dry the chair to prevent rusting. For particularly tough stains, you can use a commercial cleaner like 409. After the stain is removed, rinse with warm soapy water and dry thoroughly.

Aluminum Chairs/Barstools

Aluminum chairs and barstools can be cleaned with warm water. If they are installed near a pool or salt water, hosing them down on a weekly basis will prevent pitting of the aluminum which can occur in these environments.

Table bases

Again, warm soapy water is the cleaning agent which should be used to clean table bases. Dry the base after cleaning.

Check table glides to make sure they are secured to the base. Adjust them so the table is level.

Outdoor tables

The warm soapy water is the solution that should be used for cleaning.

Outdoor tables should not be exposed to direct sunlight for extended periods of time.

Our Aluminum TA series should be dried thoroughly after cleaning. These table must be stored right side up: not sideways on its edge or upside down, especially when it rains.

Refrain from using stemmed glassware on our ST Series of tables. They can cause damage to the surface.

Single Booth – One booth bench. Sits up to two people comfortably side by side.

Double Booth – Sits up to 4 people with 2 people sitting side by side and 2 more back to back.

½ Circle Booth – Standard dimensions are 48” x 90” x 48”. Can seat 4 people.

¾ Circle Booth – Standard dimensions of 48” x 90” x 90” x 48” can seat 6 people.

Wall Bench/Banquette – Available in various lengths.

L-Shape Booth – Mostly used in corners and allows for optimal use of space.

Deuce Single Booth – Similar to that of a single booth but measures 30” instead of 48” long. Known as a single person booth (sits 1 person).

Deuce Double Booth – Measures 30” long, in contrast to the standard double booth’s 48” length. Allows two people to sit back-to-back.


When deciding the amount of space available in your restaurant for choosing the booth sizes, there are a few factors to consider. Here are some key points to keep in mind:

Layout and Space Planning: Start by assessing the overall layout and dimensions of your restaurant. Consider the available floor space, the shape of the dining area, and any architectural features or limitations that may impact booth placement.

Seating Capacity: Determine the desired seating capacity of your restaurant. Consider the number of guests you aim to accommodate during peak times. This will help you decide the number of booths needed and their sizes.

Comfort and Spacing: It is crucial to prioritize guest comfort. Allow enough space between each booth for comfortable movement and ease of sitting down and standing up. The typical distance between tables or booths is around 18-24 inches, but this may vary based on your specific needs and local regulations.

Table Placement: Determine the placement of tables or other seating options in addition to booths. This will help you strike a balance between booth and table seating, maximizing the use of space while ensuring customer preference and comfort.

Top & End Caps –The caps are placed on the sides and top of a booth to cover the frame. Upholstered caps are standard but you can also upgrade to solid wood / laminate caps. When measuring the booths dimensions the height and length include the top and end caps.

Head Roll – A cushioned, upholstered component situated at the top of the booth, serving to enhance comfort.

Crumb Strip – Measuring 1 1/2" in width, it is specifically designed to be placed between the back of the booth and the seat. Its primary purpose is to facilitate effortless cleaning.

When placing two booths that are facing each other, the minimal spacing between booths from one end of a booth to the other should be 70" allowing for a table that’s 24" wide. The wider the table the more space between the booths will be required.

A standard single booth measures 48” in length and 24” in depth. A double booth is 48” long and 49” deep. Dimensions vary by booth type.

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