How to Use Table Crumber [6 Rules]

Using the table crumber tool requires some sort of expertise.

Moving flawlessly throughout the table is not that hard but, the tool itself demands a proper knowledge for its implementation.

So here in this post we’ll cover about 6 rules of its usage.

1. Usage Ethics

First, the basics.

Usage ethics are important to start off by.

Imagine, making a blunder in front of a customer.

This will lead to a bad reputation possibly via word of mouth or the potential customer not coming back.

Making Sure Customer Is Not Around

If you’re crumbing tables make sure the customer is not waiting to sit on that table.

Nor you should rush to the table to clean when you’ve a clear sense that the customer will going to pick that exact table.

In fact, the great rule thumb is to use the crumbing tool just after the customer paid the bill and left the restaurant.

This way you’ll have a more productive plan a trigger to work with so you don’t got up confused where to proceeed for a next crumbing task.

The Rule Can Vary

Obviously, in some restaurants customers never stop coming. And if that’s something you’re familiar with than that’s okay to use crumbing tool in front of your customer.

They won’t mind because they know the situation.

2. Handling

There are different types of crumbing tools available in the market.

Many of which have a different handlings techniques to offer.

For example the old wooden Chinese crumber tool requires a different handling technique in comparison to silver crumber and the other types.

Antique Chinese Crumber

If you’ve somehow got access to this type of crumber then you’re lucky.

That’s a reliable and a rear tool to find.

Usage:

It’s a set of two tools.

One for falling off the crumbs from the table and the second is to catch the crumbs.

It’s usage requires both the hands simultaneously.

Bristles Crumber

Bristles crumbers are sensitive in cleaning and requires a good practice before you make use of it.

The reason behind this is that it can leave stains on your table cloth pretty easily.

Technically, they are just a small version of a dustpan and brush set.

Majority of the times it’s just a bristle version and if that’s the case with you consider getting a dustpan.

Usage:

Mush like a Chinese antique version this also requires both hands.

You may have to apply a little additional force towards the table for a clean look but, this might leave stains on the table cloth.

So if you’re trying to get one make sure you know how to use it property.

3. Timing

Crumber tool should be applied right after the customer is left.

Another time is when you’re about to close the restaurant. You should give your table cloths a nice push through a crumber tool or if possible wash them and let them dry at night so you can get clean pieces in the morning when you open up your restaurant.

4. The Crumber Pocket Rule

The crumber pocket rule is simple.

There should be a crumber with every waiter you’ve in your restaurant.

As an owner of your restaurant you have to make sure each and every waiter have access to the crumber tool.

And the better way is to let it be in their pocket.

This way they can easily clean right after the customer left the table.

You should have a few more crumbers in one place and notify your waiters about the place they can find them just in case your waiter missed the tool somewhere somehow.

5. Where Should The Crumbs Go?

In the dustpan.

Most of the times you’ll not find a dustpan with the table crumber and that’s something you need to get as an additional so you can catch the falling crumbs and can prevent a dirty floor.

6. What’s Required Prior Applying Crumbing Tool?

Here’s what you should do prior to apply the tool.

Organizing Chairs

As soon as your customers are left from the table you should first organize the chairs.

Get Off Plates And All The Other Dishes

Make sure the table doesn’t have any dishes left.

Crumbing Session

Start cleaning with a crumber and a dustpan.