| Name | Uses | Storage Area |
| Tray | For transporting cutlery, glassware, hollowware. Dishes, and so on. Rectangular shape. | Side Board |
| Salvers | For transporting glassware, drinks, coffee, and tea service. Round shape | Side Board |
| Water Jug | For the service of water. | Side Board |
| Entrée dishes | For portioning out dishes and taking to guests ‘table. Different portion sizes are available. | Hot Plate/ pick-up counter |
| Platter | For transporting food to the guest table. | Hot Plate |
| Bread Basket | Cane basket for holding bread rolls/bread, Indian breads such as roti, naan, kulcha, and so on. Lined with aluminum foil or napkin | Pantry |
| Butter Dish | To hold butter cubes or curls. Placed on table just before service. | Side Board |
| Butter Knife | Comes with butter dish. Used for taking butter. | Side Board |
| Cruets | Salt and pepper cellars. Salt cellar has few holes and the pepper many. Mustard pot is also a part of cruets. Few establishments keep this on table. | Side Board |
| Bud Base | For keeping small flower arrangement on the dining table. | Still Room |
| Menu Stand | To hold table d’ hote menu card. | Side Board |
| Table Number | Small-sized piece of metal with number printed, kept on the table. | Side Board |
| Ashtray | For cigarette or cigar ash. Not kept on dining table beforehand. Placed just before coffee service or when customers want to smoke. | Side Board |
| Tureens | For holding large quantities of soup, to portion out into soup bowls at the table. | Pantry |
| Soup Ladle | To serve soup form the tureen. | Pantry |
| Sauce Boats | To present accompanying sauces and serve. | Pantry |
| Sauce Ladle | To serve the sauce from the sauce boat. | Pantry |
| Wine Cooler | To hold ice shavings to keep white wine chilled. | Pantry |
| Wine Cradle | To hold red wine bottle. | Side board |
| Decanter | To decant red wine. | Pantry |
| Carafe | To serve carafe wine and to hold carbonated water. | Pantry |
| Coffee Pot | Tall slender pot to hold coffee. | Pantry |
| Tea Pot | Short, stout pot to hold tea. | Pantry |
| Tea Strainer | To strain tea. | Pantry |
| Creamer/ Milk Jug | To hold milk and cream. | Pantry |
| Sugar Bowl | To hold sugar cubes/granulated sugar. | Pantry |
| Sugar Tongs | To pick up sugar cube. | Pantry |
| Toast Rack | To present toasts. It is a rack with 8-10 slots to hold toasts. | Pantry |
| Preserves Dish | To hold preserves-jam, marmalade, honey. | Pantry |
| Preserves Spoon | For taking preserves. | Pantry |
| Cosy | Made of thick cloth and cotton used to cover the tea and coffee pots during service to retain heat. | Pantry |
| Candle Stand | For holding candles. Placed on the dining table. | Pantry |
| Fruit Stand | To display fresh fruit. | Pantry |
| Straw Holder | For holding straws. Placed on the dining table. | Pantry |
| Chafing Dish | To keep food warm during service by using chemi-fuel/gas /electricity | Pantry |
| Salad Bowls | Wooden /glass /china bowl, to dress & serve salads. | Pantry |
| Cheese Knife | Kept on cheese board/trolley to cut and pick cheese. | Pantry |
| Grapefruit Spoon | Used with grapefruit. Tea spoon can be substituted. | Pantry |
| Caviar knife | Used with caviar. Slightly curved blade. Fish knife can be substituted. | Pantry |
| Carving Knife & Fork | Found on carving trolley or sideboard. Used for carving joints of meat, poultry, and game. | Pantry |
| Snail Dish | Round dish with 8-10 indentations to hold snails. | Pantry |
| Snail Fork | A two-prong fork, used to pick flesh from shells. | Pantry |
| Snail Tongs | To pick and hold snails. | Pantry |
| Oyster Fork | To open oyster shells. | Pantry |
| Grape Scissors | To hold and cut bunch of grapes. | Pantry |
| Fondue Fork | A long-handled fork with two prongs. Used to dip cubes of meat, bread, and so on, in hot oil or melted cheese. Fondu in French means melted. | Pantry |
| Pastry Fork | hree pronged fork, left prong being broader than the other two. Used to cut and eat pastries. | Pantry |
| Gateaux Slice | Used for serving pastries/cake. Found on a gateaux trolley/tray. | Pantry |
| Corn on the Cob Holder | Trident-shaped equipment pierced into the cob while serving. | Pantry |
| Nut Cracker | Used to crack walnut, almonds and so on. | Pantry |
| Cocotte Dish | Earthenware dish, eggs are cooked and presented in the same dish. | Main kitchen |
| Chinese Cruet | Bowls containing chilli vinegar, soya sauce, and chilli sauce. Offered with Chinese Dishes. | Sideboards |
| Ice Cream Scoop | To scoop out and serve ice cream. | Pantry/still room |
| Pastry tongs | To pick and serve pastries. | Pantry |
| Toothpick Stand | To hold toothpicks | Sideboards |
| Egg Stand | To serve boiled egg. | Still room |
| Ravier | Oval or rectangular dish used for presenting hors d’ oeuvres, pastas, rice, and so on. | Garde manger/main kitchen |
| Ramekin | Used for baked eggs, custards, soufflés. Available in various sizes. | Sweet section |
| Coupe | Used for fruit and sea food cocktails and ice cream. | Pantry/garde manger |
| Lobster Cracker | To crack claws of lobster. | Pantry |
| Lobster Pick | To pick flesh of lobster. | Pantry |
| Corkscrew | Use for opening the wine bottle | Sideboards |
| Salad Plate | Crescent-shaped plate, used for serving salads. | Pantry/garde manger |