Dinnerware Service Device

Abstract

A dinnerware service device is provided. The dinnerware service device includes an elongated body with a pair of arms extending therefrom, forming a channel to receive and support the edge of plateware. Opposite the arms, a tab extends to create a thumb receiving area. This design allows the user to handle the plateware by pinching the body between the thumb and index finger, thus preventing direct contact with the food. In some embodiments, the dinnerware service device is made from a single piece of material capable of supporting the weight and movement of the plateware with food. The dinnerware service device reduces food contamination by eliminating direct contact between the server's hands and the dish, thus enhancing hygiene in food service environments.

Claims

1. A dinnerware service device, comprising: an elongated body having a pair of arms extending therefrom forming a channel therebetween, the channel sized to receive an edge of a plateware; a tab extending from a side of the elongated body opposite to the arms, forming a thumb receiving area; wherein the elongated body is configured to be grasped by a user pinching the body between the thumb and index finger with the thumb received on the thumb receiving area and the hand supporting a side opposite the thumb receiving area; wherein the elongated body is composed of a material configured to support a weight of the plateware.

2. The dinnerware service device of claim 1, wherein the channel is substantially U-shaped having smooth, continuous curves that follow the contours of the pair of arms.

3. The dinnerware service device of claim 2, wherein a width of the channel is tapered, being wider at an opening of the channel and narrower as the channel progresses inward toward the tab.

4. The dinnerware service device of claim 3, wherein the channel comprises a consistent depth along its length.

5. The dinnerware service device of claim 3, wherein the channel is symmetrically configured about a longitudinal axis thereof, with both arms mirroring each other.

6. The dinnerware service device of claim 5, wherein a distal end of each of the pair of arms are rounded.

7. The dinnerware service device of claim 1, wherein the tab extending from the elongated body includes a textured surface configured to enhance grip and prevent slipping of a plate received within the channel.

8. The dinnerware service device of claim 1, wherein the pair of arms are configured to flex outwardly to accommodate varying thicknesses of plateware edges.

9. The dinnerware service device of claim 1, wherein the material is a flexible rubber-like material selected from the group consisting of silicone, thermoplastic elastomers, and natural rubber.

10. The dinnerware service device of claim 1, wherein the thumb receiving area is contoured to fit a curvature of a user's thumb.

11. The dinnerware service device of claim 1, wherein the pair of arms and the tab are integrally formed as a single piece.

12. The dinnerware service device of claim 1, wherein the arms and the channel are coated with a non-slip material to further secure the plateware during use.

13. The dinnerware service device of claim 1, wherein the pair of arms comprises a first arm and a second arm, the second arm comprising a greater length than the first arm.

14. The dinnerware service device of claim 13, wherein an inner edge of each of the pair of arms is concave and an outer edge of each of the pair of arms is convex.

15. The dinnerware service device of claim 13, wherein a proximal end of the second arm curves upwards towards the first arm forming an opening of the channel.

16. The dinnerware service device of claim 1, wherein a proximal end of the tab is wider than a distal end thereof.

17. The dinnerware service device of claim 16, wherein the distal end of the tab curves upward towards the first arm, narrowing as it extends away from the elongated body.

18. The dinnerware service device of claim 17, wherein the distal end of the tab is rounded.

Description

BRIEF DESCRIPTIONS OF THE DRAWINGS

[0015] Although the characteristic features of this invention will be particularly pointed out in the claims, the invention itself and manner in which it may be made and used may be better understood after a review of the following description, taken in connection with the accompanying drawings wherein like numeral annotations are provided throughout.

[0016] FIG. 1 shows a side view of an embodiment of the dinnerware service device.

[0017] FIG. 2 shows a top planar view of an embodiment of the dinnerware service device.

[0018] FIG. 3 shows a perspective view of an embodiment of the dinnerware service device in a gripped configuration.

[0019] FIG. 4 shows a perspective view of an embodiment of the dinnerware service device in use.

[0020] FIG. 5 shows another perspective view of an embodiment of the dinnerware service device in use.

DETAILED DESCRIPTION OF THE INVENTION

[0021] Reference is made herein to the attached drawings. Like reference numerals are used throughout the drawings to depict like or similar elements of the dinnerware service device. For the purposes of presenting a brief and clear description of the present invention, the preferred embodiment will be discussed as used for handling plateware in a manner that prevents direct contact between the server's hands and the food or inner surface of the plateware. The figures are intended for representative purposes only and should not be considered to be limiting in any respect. Furthermore, the described features, structures, or characteristics may be combined in any suitable manner in one or more embodiments. In the following description, numerous specific details are provided to give a thorough understanding of embodiments.

[0022] Reference will now be made in detail to the exemplary embodiment(s) of the invention. References to one embodiment, at least one embodiment, an embodiment, one example, an example, for example, and so on indicate that the embodiment(s) or example(s) may include a feature, structure, characteristic, property, element, or limitation but that not every embodiment or example necessarily includes that feature, structure, characteristic, property, element, or limitation. Further, repeated use of the phrase in an embodiment, first embodiment, second embodiment, or third embodiment does not necessarily refer to the same embodiment.

[0023] Referring now to FIGS. 1 and 2, there is shown a side view and a top planar view of an embodiment of the dinnerware service device, respectively. The dinnerware service device 1000 is configured to handle plateware without direct contact with the inner side of the plateware, thereby enhancing hygiene and reducing the risk of food contamination. In the illustrated embodiment, the dinnerware service device 1000 comprises an elongated body 1100, which serves as the main structural element. The elongated body 1100 includes a first arm 1200 and a second arm 1300 extending therefrom, forming a channel 1120 between the arms 1200, 1300. The channel 1120 is sized to receive and support the edge of plateware. For the purposes of this patent application, the term plateware is defined to encompass any type of dishware used for serving or presenting food. This includes, but is not limited to, plates, bowls, platters, saucers, trays, and any other similar items that have a generally flat or concave surface intended to hold food. Plateware can be made from a variety of materials, including but not limited to ceramic, glass, plastic, metal, wood, and composite materials.

[0024] The channel 1120 has a curved, concave shape that aligns with the contours of the arms 1200, 1300, ensuring a secure grip on the plateware. The channel 1120 is generally U-shaped, with smooth, continuous curves that follow the contours of the arms 1200, 1300. The inner edges of the arms 1200, 1300 curve inward, creating a gentle, concave shape that matches the curvature of plateware edges. This curvature helps to cradle the plateware securely within the channel. The width of the channel 1120 is tapered, being slightly wider at the entry points and narrowing as it progresses inward. This tapering allows for easy insertion of the plateware edge while ensuring a tight grip once the plateware is fully seated within the channel. The width is defined as the distance between the pair of arms 1200, 1300.

[0025] In one embodiment, the channel 1120 has a consistent depth along its length, providing a stable surface for the plateware edge to rest against. This depth is sized and shaped to accommodate various thicknesses of plateware edges without allowing significant lateral movement. The channel 1120 is symmetrically configured about a longitudinal axis thereof, with both arms 1200, 1300 mirroring each other to provide a balanced grip on either side of the plateware edge. This symmetry ensures that the plateware is held evenly and securely. The ends of the arms 1200, 1300 are rounded, preventing any sharp edges that could damage the plateware or pose a safety hazard to the user. In the shown embodiment, an inner side of the arms 1200, 1300 are substantially flat therealong and contacts the plate received within the channel entirely thereacross. In this way, the interface between the device 1000 and the plateware is distributed across the entirety of the arms 1200, 1300.

[0026] In the shown embodiment, the first arm 1200 has a generally elongated, curved shape that extends outward from the elongated body 1100 of the device 1000. The curvature of the first arm 1200 is smooth, forming a gentle arc that aligns with the natural edge of plateware. The inner edge of the first arm 1200 is concave, forming part of the channel 1120 that grips the plateware. This concave shape is configured to cradle the plateware edge, providing a secure and stable hold. The outer edge of the first arm 1200 is convex, following the natural curvature of the arm. This outer edge is smooth and rounded to ensure safety and comfort during use.

[0027] The second arm 1300 also has an elongated, curved shape, mirroring the general form of the upper arm but positioned lower on the elongated body 1100. Like the first arm, the second arm 1300 comprises a smooth curvature configured to align with the plateware edge. In some embodiments, the proximal end of the second arm 1300 is wider where it connects to the elongated body 1100, providing a robust foundation for the arm's structure. The distal end of the second arm 1300 curves upward slightly, forming a complementary hooked tip. This tip works in conjunction with the first arm's hooked tip to secure the plateware edge within the channel 1120. The inner edge of the second arm 1300 is concave, creating the other part of the channel 1120 that grips the plateware. This concave shape provides a secure hold on the plateware edge. The outer edge of the second arm 1300 is convex and matches the curvature of the arm. In the shown embodiment, the outer edge is smooth and rounded for user safety and comfort.

[0028] The first and second arms 1200, 1300 of the dinnerware service device 1000 are with complementary shapes that ensure a secure and stable grip on plateware. In the illustrated embodiment, the second arm 1300 comprises a length greater than a length of the first arm 1200. The opposing curves at their distal ends form interlocking hooks, while the concave inner edges create a U-shaped channel that accommodates various plateware edges. The upper and lower arms are positioned such that their concave inner edges form a U-shaped channel that securely grips the plateware edge. The slight upward and downward curves at the distal ends of the lower and upper arms, respectively, create a secure and interlocking grip on the plateware. Both arms are to adapted to flex slightly to accommodate various thicknesses of plateware, ensuring versatility and reliability in different food service scenarios.

[0029] Opposite the arms 1200, 1300, a tab 1400 extends from the elongated body 1100. The tab 1400 forms a thumb receiving area 1420, wherein the thumb receiving area 1420 provides an area that the user uses to grip the device 1000 securely. The elongated body 1100 is configured to be grasped by pinching it between the thumb and the index finger, with the thumb received on the thumb receiving area 1420 and the hand supporting the opposite side. This configuration prevents direct contact between the server's hands and the food on the plateware.

[0030] The proximal end of the tab 1400, generally understood to be positioned where the tab 1400 connects to the elongated body 1100, is wider and smoothly transitions from the elongated body. a robust connection that can withstand the forces exerted during use. The distal end of the tab 1400 curves upward towards the first arm 1200, narrowing as it extends away from the elongated body 1100. The transition between the tab 1400 and the elongated body 1100 of the device 1000 is smooth and seamless. This configuration prevents any abrupt changes in shape that could compromise the device's structural integrity or user comfort. The function of the tab 1400 is to provide a point of control for the user. By placing the thumb on the receiving area 1420, the user can securely hold and maneuver the device with precision. The tab 1400 further helps balance the device 1000 during use to allow the plateware to remain stable and reduce the risk of slipping or tipping during service.

[0031] The edges of the tab 1400 are rounded, preventing any sharp points that could cause discomfort or injury during use. In some embodiments, the tab includes a textured surface to enhance grip and prevent slipping. This feature is particularly useful in fast-paced food service environments where quick and secure handling is essential. The thumb receiving area is ergonomically contoured to fit the natural curvature of a user's thumb. This ergonomic design enhances user comfort and ensures a secure grip during use.

[0032] In the illustrated embodiment, the dinnerware service device 1000 is made from a slightly flexible rubber-like material, which can include but is not limited to silicone, thermoplastic elastomers, and natural rubber. This material provides the necessary flexibility to securely hold various types and sizes of plateware while offering sufficient strength to support the weight and movement of the plateware with food. In some embodiments, the elongated body includes a reinforcement structure within it to provide additional strength and rigidity while maintaining the necessary flexibility. that the device can withstand repeated use without compromising its performance. In the illustrated embodiment, the dinnerware service device 1000 is integrally formed as a single piece. In some embodiments, the elongated body comprises a series of ribs or grooves along its length to enhance structural integrity and user grip.

[0033] Referring now to FIGS. 3, 4 and 5, there is shown a perspective view of an embodiment of the dinnerware service device in a gripped configuration and perspective views of an embodiment of the dinnerware service device in use, respectively. In use, the user grasps the elongated body 1100 of the dinnerware service device 1000 by pinching it between the thumb and index finger, with the thumb placed on the thumb receiving area 1420. This secure grip allows the server to handle and transport the plateware 6000 without touching the inner side or the food.

[0034] The slightly flexible rubber-like material provides the necessary grip and support, accommodating various sizes and shapes of plateware 6000. The textured surface on the tab 1400 prevents slipping. The arms are configured to flex outwardly to accommodate varying thicknesses of plateware edges. The device to be used with a wide range of plateware, making it versatile and practical for different settings.

[0035] For example, in a restaurant setting, a server can use the dinnerware service device to pick up a plate of food from the kitchen and deliver it to a table. By grasping the device as described, the server avoids direct contact with the food, maintaining hygiene and reducing the risk of contamination. The device's flexibility and secure grip allow the server to handle different types of plateware efficiently.

[0036] It is therefore submitted that the instant invention has been shown and described in what is considered to be the most practical and preferred embodiments. It is recognized, however, that departures may be made within the scope of the invention and that obvious modifications will occur to a person skilled in the art. With respect to the above description then, it is to be realized that the optimum dimensional relationships for the parts of the invention, to include variations in size, materials, shape, form, function and manner of operation, assembly and use, are deemed readily apparent and obvious to one skilled in the art, and all equivalent relationships to those illustrated in the drawings and described in the specification are intended to be encompassed by the present invention.

[0037] Therefore, the foregoing is considered as illustrative only of the principles of the invention. Further, since numerous modifications and changes will readily occur to those skilled in the art, it is not desired to limit the invention to the exact construction and operation shown and described, and accordingly, all suitable modifications and equivalents may be resorted to, falling within the scope of the invention.