Final answer:
Small wares in the kitchen, such as plates and utensils, need to be delightful, easy to clean, safe, and cost-effective. They should also be durable rather than fragile and functional in addition to fitting the esthetic of the restaurant. Sustainability and portion control can be facilitated through smart small ware choices and strategies like using smaller plates.
Step-by-step explanation:
When selecting small wares such as plates, bowls, and eating utensils for use in a kitchen, a manager must ensure these items are not only adorable and easy to clean, but also safe and cost-effective. It's crucial that these items are durable and can withstand frequent use, which often means prioritizing materials that are not fragile and can be easily maintained. Small wares must complement the dining experience, so while the colors and design might reflect the restaurant's theme, functionality should not be compromised for aesthetic reasons alone.
For instance, porcelain wares with intricate patterns or unique color combinations, such as a bowl incised with a green dragon in a bright orange color, can be appealing, but they must still meet practical criteria. Additionally, utilizing strategies like following MyPlate guidelines but with smaller plate sizes can effectively help in managing portion control without making patrons feel deprived. This method can be particularly effective in situations where disposable small wares are used, such as with egg cartons, packing peanuts, or disposable cups, plates, and cutlery. These disposables should also align with the establishment's standards for sustainability and cost-effectiveness.