Table Utensil Rest

Abstract

One embodiment of the table utensil rest 1 has a top surface 2, base 3, front surface 4, rear surface 5, groove 8 and slit 11 in the middle of groove 8. Top surface 2, base 3, front surface 4 and rear surface 5 can be one continuous surface or a combination of surfaces that create a plane to provide support to the structure of the table utensil rest 1. Table utensil rest 1 can have various combinations of grooves 8 and slits 11. Other embodiments are described and shown.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS [0001]The application claims the benefit of provisional patent application Ser. No. 61 / 261,932, filed 2010 Nov. 17 by the present inventor.FEDERALLY SPONSORED RESEARCH [0002]Not ApplicableSEQUENCE LISTING OR PROGRAM [0003]Not ApplicableBACKGROUND[0004]1. Field[0005]The application generally relates to a support for table utensils, specifically to a support for eating spoons, forks, knives, and serving utensils in an eating or dining setting.[0006]2. Prior Art[0007]There is a constant concern with table hygiene in both public and private settings such as restaurant table tops and private settings such as the household table and counter tops due to the ever growing resilient bacteria and the numerous infectious diseases such as the swine flu and bird flu. Therefore, most people attempt to prevent their utensil from getting contaminated by placing their utensils on a napkin or another clean plate, in which case, all those means to prevent contami...

AI Technical Summary

Benefits of technology

[0019]In accordance with one embodiment of a table utensil rest comprises a base to provide support on any horizontal surface, a top surface, a front surface, a rear surface, a minimum of one groove that can have a slit in the middle, a height that allows sufficient clearance of utensils from any surface, and sufficient spacing between grooves to prevent overlapping of utensils.

Problems solved by technology

Therefore, most people attempt to prevent their utensil from getting contaminated by placing their utensils on a napkin or another clean plate, in which case, all those means to prevent contamination creates unnecessary waste of resources such as paper, water, and other energy.

However, the half of utensil utilized surface or head is rested across said design, which also means that the utilized part of the utensils are contaminating the utensil rest.

(a) Using the spoon rest for aforementioned serving utensils takes a significant space in an eating or dining setting due to its size. Further, a spoon rest can not accommodate most larger serving utensils in an unobtrusive manner. Most serving utensils are rested perpendicular to a spoon rest. Thus the will take more than twice the surface space between a spoon rest and a serving utensil.

(b) Some of the aforementioned collapsible, foldable and disposable eating utensil rests take time and efforts in folding to create a structure that would hold the utensils. Moreover, the disposable nature of those rests creates unnecessary waste in the green conscientious environment.

(c) Some of the aforementioned eating utensil rests such as the Frieling silverware rest take as much space as another small plate. Further, the Frieling silverware rest will require washing because the eating utensil will have direct contact with the rest's surface.

(d) Some of the aforementioned eating utensil rests do the very opposite of the table utensil rest because it requires all the utensils' utilized surface that has direct contact with food to be place on the rest; and whereas, the table utensil rest requires only the non-utilized areas such as the neck of handle to touch the table utensil rest. Moreover, for the most part, the table utensil rest can be re-used numerous times without cleansing because none of the utilized or contaminated surface will be touching the table utensil rest.

(e) All of the aforementioned silverware rest cannot accommodate serving utensils in the same manner as eating utensils like the table utensil rest.

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