Post on Eating Utensil

Abstract

The invention consists of the addition of a post to eating utensils where the post raises the working end of the utensil above the surface on which the utensil is placed. This raising helps prevent the working end of the utensil from being contaminated by substances on a table or other planar surface.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS[0001]This application is a continuation-in-part of non-provisional application Ser. No. 13 / 304,341 filed 24 Nov. 2011, the entirety of which is incorporated herein by reference to the extent that the contents thereof are consistent with the contents of this continuation-in part application.FIELD OF THE INVENTION[0002]The present invention relates generally to eating utensils, and more particularly, relating to eating utensils for restaurant, institutional, or consumer use.[0003]Eating utensils and the parts thereof are commonplace and well-known in the art and to the general public. Thus, it should not be necessary to go into any detail as to the descriptions thereof. The invention consists of improvements to utensils, articles of manufacture, not the utensils themselves.BACKGROUND OF THE INVENTION[0004]Eating, like breathing, is one of the essentials of life. Eating consists of bringing food to the mouth, chewing the food, if need be, then sw...

AI Technical Summary

Benefits of technology

[0009]There are two main classes of eating utensils with which the invention is concerned. (Hereinafter, the term “utensil” shall refer to an eating utensil unless the context makes it clear that another meaning shall apply.) One class includes utensils made of three parts—a working end, a neck, and a handle. This class includes forks and spoons, utensils that have been used for hundreds of years. The working end of a fork contains two or more prongs, also known as tines. The working end of a spoon contains a shallow bowl, concave upwards Another utensil in this class is the spork, a combination of fork and spoon. A spork resembles a spoon with short prongs on the end of the bowl furthest from the handle. The spork is popular in schools and fast food restaurants because it eliminates the need for having a supply of both forks and spoons. Sporks have been in use since at least 1874.

Problems solved by technology

When eating utensils are placed on contaminated surfaces, there exists a substantial likelihood that micro-organisms as well as other substances transfer to the eating utensils.

There is an increased risk of surface contamination when the surface is in a restaurant or institutional setting.

The weakness of this solution is that someone must clean the table almost constantly.

Contaminants from previous diners accumulate on the table.

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