Inspiration and Information for your Tabletop

There's no doubt Americans and Europeans do things differently. From the metric system to the fingers we use when counting, we have many idiosyncrasies that comprise our overall cultural canons. But perhaps nothing divides our cultures more than our dining habits.

Maintaining your tools and keeping them in peak condition is a practice dating back to the beginning of time. That extends to the table as well. Dining utensils are arguably the most commonly used tools in our society today. For restaurants and foodservice operations, silverware is put to work every day, if not every hour. How can these essential dining tools withstand the test of time?

Is it some pretentious remnant of the Victorian era, or is it something that helps make any fish dish easier to eat?

With locations in Raleigh and New York City, Bauscher Hepp offers showroom guests the chance to touch the plates, hold the forks and knives, and even drink wine from glassware. While these visceral experiences are certainly worthwhile, a visit to one of our Bauscher Hepp showrooms can provide an even deeper look at our company and our brands as a whole.

Spoons are for soup. Knives are for cutting meat or other large food items. Forks help you eat those bites. But why are these items collectively referred to as silverware? Here's everything you need to know about the history of silver as a metal choice for flatware and dining utensils.

It’s the tool that is literally the cutting edge of eating utensils. The knife is the one tabletop utensil that has a storied history as both a weapon and a dining tool. Not only could you kill your food with it, but also cut it up for consumption with the same handy implement. In fact, it’s the only utensil Crocodile Dundee approves of.

Yogi Berra once said, "When you come to a fork in the road, take it." And like the quote itself, the brief history of the fork is almost just as bizarre.