{"id":2852,"date":"2020-10-11T21:22:01","date_gmt":"2020-10-11T21:22:01","guid":{"rendered":"https:\/\/salonculinaire.com\/archer\/?page_id=2852"},"modified":"2025-11-28T22:29:59","modified_gmt":"2025-11-28T22:29:59","slug":"service-gear","status":"publish","type":"page","link":"https:\/\/salonculinaire.com\/?page_id=2852","title":{"rendered":"Service Gear"},"content":{"rendered":"

Large Kitchen Equipment –<\/a> Small Hand Tools<\/a> – Menus and Books<\/a> – Service Gear<\/a> – Moulds –<\/a> Copperware<\/a> – Cutters<\/a> – Canvas Art1<\/a> – Canvas Art2<\/a> – Decorative Tools<\/a> – Paraphernalia<\/a>.<\/span><\/strong><\/p>\n\n\n\n\n\n\n\n\n\n
<\/td>\n\"\"<\/span><\/span><\/td>\nAsparagus Tongs – 1900 – 1920 – Contributor: – George Hill – Melbourne. The silver asparagus tongs was a set table utensil for guests to eat stalks of asparagus.<\/td>\n<\/tr>\n
\u00a0<\/span><\/span><\/td>\n \"\"<\/span><\/span><\/td>\nWaiters Crumb Tray – 1900- 1920 – Contributor:- George Hill – Melbourne.
\nUsed by the waiter to “crumb down” and clean between courses either with a small brush of a table napkin.<\/td>\n<\/tr>\n
\u00a0<\/span><\/span><\/td>\n \"\"<\/span><\/span><\/td>\nLemon Wedge Squeezer – 1975 – 1980 –\u00a0 Contributor: George Hill – Melbourne
\nUsed to hold lemon wedges. so that client does not have to handle while squeezing the wedge.<\/td>\n<\/tr>\n
\u00a0<\/span><\/span><\/td>\n \"\"<\/span><\/span><\/td>\nSnail Tongs – 1940-1960 -Contributor: John Miller – Melbourne- Australia. Used when snails in shell styles were served, to allow guest to pick or hold shell while extracting the snail<\/td>\n<\/tr>\n
\u00a0<\/span><\/span><\/td>\n \"\"<\/span><\/span><\/td>\nGrapefruit Knives 1950 -1960\u00a0 Contributor: John Miller – Melbourne- Australia. Used to cut half grapefruit – Top French – Bottom English<\/span><\/td>\n<\/tr>\n
\u00a0<\/span><\/span><\/td>\n\"\"<\/span><\/span><\/td>\nCarving set 1930 – 1960 Contributor:\u00a0George Hill – Melbourne. Bone handles and used in conjunction with a Roast trolley.<\/td>\n<\/tr>\n
\u00a0<\/span><\/span><\/td>\n\u00a0<\/span><\/span><\/td>\n\u00a0<\/span><\/span><\/td>\n\u00a0<\/span><\/span><\/td>\n\u00a0<\/span><\/span><\/td>\n\u00a0<\/span><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Large Kitchen Equipment – Small Hand Tools – Menus and Books – Service Gear – Moulds – Copperware – Cutters – Canvas Art1 – Canvas Art2 – Decorative Tools – Paraphernalia. Asparagus Tongs – 1900 – 1920 – Contributor: – George Hill – Melbourne. The silver asparagus tongs was a set table utensil for guests […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/full-width.php","meta":{"footnotes":"","_wp_rev_ctl_limit":""},"class_list":["post-2852","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages\/2852","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2852"}],"version-history":[{"count":3,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages\/2852\/revisions"}],"predecessor-version":[{"id":4154,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages\/2852\/revisions\/4154"}],"wp:attachment":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2852"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}