Good Manners- dress code

Leisure and casual are similar in meaning. Dressy casual usually means no shorts or jeans. Similar to business casual but a bit dressier. Casual means jeans, shorts or anything comfortable.

Business Casual for men means a good quality knit shirt, microfiber or khaki slacks, a sport jacket (just in case a meeting arises), expensive loafers and socks.

Business Casual for women means casual pants, skirts, trousers, dresses, sweater sets and maybe jeans or t-shirts if the company allows them. Sandals are usually discouraged.

Do remember that Business Casual varies from business to business and it is important to find out what the dress codes and rules and regulations governing the codes are for each business.

Formal Attire and Black Tie mean the same thing. Men wear tuxedos. Women wear cocktail dresses, long dresses or dressy evening separates.

White Tie means very formal. Men wear full dress, with white ties, vests and shirts. Women wear long gowns.

Black Tie Optional means you have the option of wearing a tuxedo, but it lets you know that the event is formal. The alternate dress would be for men to wear a dark suit and tie. Women would wear cocktail dresses, long dresses or dressy evening separates.

Creative Black Tie is a trendy interpretation of formal wear. The man might go modern with a tuxedo, perhaps wearing a black shirt and no tie. The woman might wear a long or short dress or evening separates.

Semi-formal can be hard to figure out. Usually tuxedos and long dresses are not required. An evening wedding (after 6 p.m.) would still require dark suits for men and a cocktail dress for women. Daytime semi-formal events mean a suit for the man and a dressy short dress ro dressy suit for the woman.

Cocktail Attire means short, elegant dresses for women and dark suits for men.

Print

I have taken some images of print from in my house and when i am out and about. I am now going to look back on what i have learnt and try and see if i can work out which method of printing is used

Screen printed book

I think this is pad printed as it is 3D

Foil printing

I think this is digital printing as they are large and short runs

Table settings

Table settings
The table should have a centerpiece that performs a solely decorative function. If an informal dinner is being served that will fill the available places at the table, care should be taken to make the centerpiece not too large so that there will be sufficient room to place serving dishes. However, at a formal dinner in Europe, the centerpiece may be huge and, including candles, may extend the full length of the table. Centerpieces should be of low height, so as not to obstruct visibility of diners' faces.

Place settings

Informal settings generally have fewer utensils and dishes but use a stereotyped layout based on more formal settings. Utencils are arranged in the order and the way a person will use them. Usually in western cultures, that means that the forks, bread plate, spreader, and napkins are to the left, while knives, spoons, drinkwear, cups, and sausers are to the right, although the left-right order is reversed in a minority of countries. Formally, in Greece, Armenia and Turkey, the fork is placed on the right of the table. Sauseboats, where used, are either placed on the table, or in a more formal setting may be kept on a side table.

Formal

Utensils are placed about one inch from the edge of the table, each one lining up at the base with the one next to it. Utensils on the outermost position are used first (for example, a salad fork and a soup spoon, then the dinner fork and the dinner knife). The blade of the knife, as the "dangerous" or "aggressive" part of the utensil, must face toward the plate, away from other diners. The glasses are positioned about an inch from the knives, also in the order of use: white wine, red wine, dessert wine, and water tumbler.

Formal dinner

The most formal dinner is served from the kitchen. When the meal is served, in addition to the place plate at each setting there is the roll, the napkin, and the following cutlery/silver: knives [and spoons where applicable], to the right and forks to the left. Coffee is served in Butler Service style in demitasse and spoons are placed on the saucer to the right of each handle. The utensils at a formal dinner must be sterling silver. Serving dishes and utensils are not placed on the table for a formal dinner. The only exception to these general rules is the protocol followed at the Spanish royal court, which was also adopted by the hasburg court: accordingly all utensils were placed on the right. At a less formal dinner, not served from the kitchen, the dessert fork and spoon can be set above the plate, fork pointing right, to match the other forks, spoon pointing left.

In Europe, if many courses are to be served, the table is only laid for soup, fish, and meat. The pudding spoon and fork and the savoury knife and fork are then placed on the table as required.

Informal

At an informal setting, fewer utensils are used and serving dishes are placed on the table. Sometimes the cup and saucer are placed on the right side of the spoon, about four inches from the edge of the table. Often, in less formal settings, the napkin and/or cutlery may be held together in a single bundle by a napkin ring. However, such objects as napkin rings are very rare in the United Kingdom, Spain, Mexico, or Italy.

7 things about print

Colour models
cmyk
rgb
hexachrome
spot colour
pms

formats
standard ISO paper size
imperial versus metric
tabloid, broadsheet, berliner
envelope size C

artwork
document set up
file format font
spellcheck
colour specification
printer marks
pre flight check
mock ups
proof
sign off

stock
weights
finish
laid or woven
board, carton
plastic, accitate

processes
lithographic
gravure
screen print
flexography
pad printing
six colour
laminate- gloss/matt
foil blocking
embossing/ de-bossing
spot uv varnish

finishing
binding
folding and creasing
die stamping/drilling

costing
early quote
identical specification for 3 print estimators to work
learn what things cost
understand viable minimum quantities
extras/authors correction
delivery

Colour system

Colour Models
Art work and specifications
limitations

Terminology

CMYK (cyan/magenta/yellow/key black – 4 col process)

This is used in the most common printed process called litho or offset litho

RGB (red/green/blue – screen based)

Greyscale (Black and white continuous tone, any shade of grey such as a black and white photograph)

Duotone (when a continuous tone image is printed in 2 or more spot colours – this term is also generally used when describing tri and quadtones.

Spot colour (one or more specially mixed colours as opposed as a result of a CMYK or RGB mix)

Mono (like greyscale but with a coloured ink, ie:one colour only plus the colour of the material it’s printed on)

rgb cmyk

RGB

CMYK

RGB red green blue
CMYK Cyan magenta yellow key black

colour system for print process

Subtractive colours CMYK

The more colours you layer on top of each other the less light is reflected - colours are subtracted so it becomes darker until you end up with black.

Subtractive colour is what happens when you mix paint, print a picture, or highlight a word on a page.

Additive colours RGB

The exact reverse of Subtractive colour, the more colours you mix the lighter it becomes.

Additive colour occurs with televisions, computer monitors and all screen based images.

pad printing

pad printing

Pad printing is a printing process that can transfer a 2-D image onto a 3-D object. This is accomplished using an indirect offset (gravure) printing process that involves an image being transferred from the printing plate (cliché) via a silicone pad onto a substrate (surface to be printed). Pad printing is used for printing on otherwise impossible products in many industries including medical, automotive, promotional, apparel, electronics, appliances, sports equipment and toys. It can also be used to deposit functional materials such as conductive inks, adhesives, dyes and lubricants.

Physical changes within the ink film both on the cliché and on the pad allow it leave the etched image area in favor of adhering to the pad, and to subsequently release from the pad in favor of adhering to the substrate (material being printed).

The unique properties of the silicone pad enable it to pick the image up from a flat plane and transfer it to a variety of surface (i.e. flat, cylindrical, spherical, compound angles, textures, concave surfaces, convex surfaces).

american vs european style

European style of eating is not switching your fork back and forth where in America they switch their fork between both hands i noticed this when i was a way on holiday and thought that the american way was bad manners as i didnt know better, this is what I have found out:

European or Continental style is where the knife is held with the right hand (assuming one is right handed), the fork is held with the left, and fork prongs are kept curved down while dining.

The American style is where meat is cut with the knife in the right hand and fork in the left, but then the utensils are switched after cutting. The knife is placed across the top of the plate, and the fork is switched from the left hand to right. The fork prongs are curved up to scoop or spear food.

12 rude dining behaviors

1. Talking or Texting on Cell Phones

Cell phones should be turned off, on vibrate or silent during a meal. Never answer the call unless it is an emergency. If expecting an emergency call, then let your table party know so that when you receive it, you can excuse yourself from the table and talk outside.

2. Chewing With Your Mouth Open

The mouth should be closed when chewing. ABC (already been chewed) is not an appetizing sight.

3. Talking With Mouth Full

When the mouth is full of food, wait to speak until you have swallowed the food. Again, it is not appetizing to see food and when talking with food in the mouth, some could accidentally get spit onto your guests.

4. Blowing Nose at the Dinner Table

It is very offensive and unsanitary to blow one's nose at the table. Excuse yourself and go to the restroom.

5. Rudeness to Wait Staff

Being rude or impolite to the wait staff is unacceptable. If you do not like your food or wine, let the wait staff know politely and they will get you a replacement. However, if you have eaten most or all the food on your plate or drank most of the wine, then you should not expect a replacement meal or drink.

6. Picking Your Teeth

It is inconsiderate to use a toothpick, fingers, or utensils to pick at your teeth at the dinner table. If food is stuck in your teeth, then excuse yourself and go to the restroom.

7. Burping

Sometimes burping may be unavoidable, but try to suppress it using your napkin.

8. Flatulence

Sometimes passing gas may be unavoidable, but try to suppress it. Squeeze the anal sphincter hard until the urge goes away.

9. Licking Fingers

If your fingers happen to get food on them, use your napkin to wipe them clean. Or, excuse yourself, and use the restroom to wash hands.

10. Grooming or Make-Up

Although commonly seen in restaurants, the place to primp is in the restroom.

11. Alcohol Overindulgence

It is uncouth to drink too much. It is also unhealthy to have too much alcohol and unsafe to drive. Even if you have a designated driver, alcohol tends to unleash obnoxious behavior.

12. Not Leaving a Tip

13 basic table manners for kids

1. Eat with a fork unless the food is meant to be eaten with fingers. Only babies eat with fingers.

2. Sit up and do not hunch over your plate; wrists or forearms can rest on the table, or hands on lap. You don't want to look like a Neanderthal.

3. Don't stuff your mouth full of food, it looks gross, and you could choke.

4. Chew with your mouth closed. No one wants to be grossed out seeing food being chewed up or hearing it being chomped on. This includes no talking with your mouth full.

5. Don't make any rude comments about any food being served. It will hurt someone's feelings.

6. Always say thank you when served something. Shows appreciation.

7. If the meal is not buffet style, then wait until everyone is served before eating. It shows consideration.

8. Eat slowly and don't gobble up the food. Someone took a long time to prepare the food, enjoy it slowly. Slowly means to wait about 5 seconds after swallowing before getting another forkful.

9. When eating rolls, tear off a piece of bread before buttering. Eating a whole piece of bread looks tacky.

10. Don't reach over someone's plate for something. Politely ask that the item to be passed to you. Shows consideration.

11. Do not pick anything out of your teeth, it's gross. If it bothers you that bad, excuse yourself and go to the restroom to pick.

12. Always use a napkin to dab your mouth, which should be on your lap when not in use. Remember, dab your mouth only. Do not wipe your face or blow your nose with a napkin, both are gross. Excuse yourself from the table and go the restroom to do those things.

13. When eating at someone's home or a guest of someone at a restaurant, always thank the host and tell them how much you enjoyed it. At least say that you liked the dinner or mention a specific item that was particularly tasty, i.e. the dessert was great. Again, someone took time, energy, and expense to prepare the food, so show your appreciation.

13 basic table manners

1. Electronic devices. Turn off or silence all electronic devices before entering the restaurant. If you forgot to turn off your cell phone, and it rings, immediately turn it off. Do not answer the call. Do not text, and if you have a Blackberry or iphone, do not browse the Internet at the table.

2. Napkin. Place the napkin on your lap after being seated. As needed, use it to gently wipe or dab your mouth. Before drinking from a glass, dab your mouth. During a restroom break, place the napkin to the left of the plate. At the end of the meal, the napkin is placed neatly to the right of the plate (not refolded, but not crumpled either).

3. Wait until everyone is served before eating. If you are a guest, wait for the host to begin.

4. Utensils. If unsure which utensil to use, remember "outside in." The outer most utensil is used first. Once used, the utensil does not go back on the table, but is placed on the plate. When finished, the knife and fork are place side by side (parallel) on the plate with handles at the 3 or 4 o'clock position. Soup spoons are placed on bowl's service plate when finished; teaspoons placed on the saucer.

5. Bread or rolls: Place your bread and some butter on the bread plate. Tear off a bite-size piece of bread before buttering.

6. Sit up straight, do not hunch over your plate.

7. Hands. You can place your wrists or forearms on the table, or hands on your lap.

8. Legs. Keep legs next to your chair. Do not stretch legs out or cross your legs as they may bump others under the table.

9. Chew with your mouth closed. Do not overfill your mouth with food. Wait several seconds before taking the next bite.

10. Removing items from your mouth. If you need to remove gristle, bone, or an olive pit from your mouth, then remove it the way it had entered (i.e. fork or fingers), and place it discreetly on your plate.

11. Avoid uncouth conduct such as talking with mouth full, burping, nose blowing, picking at teeth, grooming or putting on makeup at the table. Instead, excuse yourself from the table and go to the restroom.

12. Courtesy. Always say thank you when served something.

13. Relax, dine slowly, and enjoy the meal and your company.

How to hold

How to hold fork

how to hold knife

how not to hold a fork

When eating soup, tip the bowl away from you and scoop the soup up with your spoon.

Soup should always be taken (without slurping of course) from the side of the spoon, and not from the 'end' as in most of the rest of Europe.

How to eat peas

to be very polite, peas should be crushed onto the fork - a fork with the prongs pointing down. The best way is to have load the fork with something to which they will stick, such as potato or a soft vegetable that squashes easily onto the fork. It's sometimes easier to put down your knife and then switch your fork to the other hand, so you can shovel the peas against something else on the plate, thus ensuring they end up on your fork.

The fork should not be used as a scoop but held so that the points of the tines face

How to use a napkin or serviette

The golden rule is that a napkin should never be used to blow your nose on. This is a definite no-no. Napkins should be placed across the lap - tucking them into your clothing may be considered 'common'.

Things you should not do at the table.

Never lick or put your knife in your mouth.

It is impolite to start eating before everyone has been served unless your host says that you don't need to wait.

Never chew with your mouth open. No one wants to see food being chewed or hearing it being chomped on.

It is impolite to have your elbows on the table while you are eating.

Don't reach over someone's plate for something, ask for the item to be passed.

Never talk with food in your mouth.

It is impolite to put too much food in your mouth.

Never use your fingers to push food onto your spoon or fork.

It is impolite to slurp your food or eat noisily.

Never blow your nose on a napkin (serviette). Napkins are for dabbing your lips and only for that.

Never take food from your neighbours plate.

Never pick food out of your teeth with your fingernails.

Basic Table Manners

Good basic table manners are important because they ensure that both guests and hosts are comfortable at the table. Table manners are mostly common sense. Following these will carry you through most common situations from Formal Dinners to a night of poker with the guys.

1. Sit up straight. Try not to slouch or lean back in your chair (even if you areplaying cards and don't want you opponents to see your hand).

2. Don't speak with your mouth full of food. Sure, you've heard your mother say it a hundred times, but no one likes to see a ball of masticated meat in your mouth. If you feel you must speak immediately, if you have only a relatively small bite, tuck it into your cheek with your tongue and speak briefly.

3. Chew quietly, and try not to slurp. This is a corollary of rule number 2. Making noises is not only unappetizing, and distracting, but it can also interrupt the flow of conversation.

4. Keep bites small. In order to facilitate the above rules it is smart to keep bite sizes to a moderate forkful. Cut meat and salad so that it doesn't hang from your mouth after you shovel it in. Don't cut all of your meat at one time, this tends to remind people of feeding small children - and the messiness associated with this activity.

5. Eat at a leisurely pace. This rule, besides being good for the digestion, also shows your host that you want to enjoy the food and the company. Eating quickly and running is sign of disrespect for the host, as it shows that your focus is on the food and that you would rather be at home watching the grass grow than passing time with your host.

6. Don't wave utensils in the air, especially knives or if there is food on them. Besides the danger of knocking over glasses, piercing waiters or launching a pea into the eye of your date, this is a sign of over-excitedness that may be unappealing to those present. Earnestness is to be commended, but irrational exuberance goes beyond the limits of good table manners.

7. Keep your elbows off the table. You have also heard this one from your mother, ad infinitum, but in close dining situations it is a vital rule. Elbows take up table space and can be a danger in knocking plates or glasses. Elbows on the table give you something to lean on and tend to lull you into slouching. If you must lean on the table a good tactic is to take a roll or piece of bread into your free hand and rest part of your forearm on the table.

8. Don't Reach. You don't want to get in the way of people either eating or talking. Not only is it as impolite as standing in front of a TV with other people behind you, but there is always the possibility of upsetting glasses or running your sleeve through someone's mashed potatoes.

9. Don't forget please and thank you. These are handy words in most situations but especially vital at the table where common courtesies are noticed by everyone present.

10. Excuse yourself when leaving the table. You don't want people to think that you are tired of their company. If you must leave the table make your excuses somewhat obvious and appear to be pressing. You want to leave people with the impression that you would rather remain at the table talking with them than doing anything else, but the matter at hand is so pressing that it must be attended to at once.

11. Compliment the Cook. Even if the food is perfectly awful say something nice. You don't have to lie, simply find the positive side of the burnt leg of lamb..."Gee, the sauce was sure tasty." It is always pleasant to end a meal on a positive note.

12. Wipe your mouth before drinking. Ever notice that disgusting smudge on the edge of your wine glass? This can be avoided by first wiping your lips with your napkin. (Thanks to Lindy Hill for this contribution.)

screen printing

Screen printing is a printing technique that uses a woven mesh to support an ink-blocking stencil. The attached stencil forms open areas of mesh that transfer ink as a sharp-edged image onto a substrate. A roller or squeegee is moved across the screen stencil, forcing or pumping ink past the threads of the woven mesh in the open areas.

Screen printing is also a stencil method of print making in which a design is imposed on a screen of silk or other fine mesh, with blank areas coated with an impermeable substance, and ink is forced through the mesh onto the printing surface. It is also known as Screen Printing, silkscreen, seriography, and serigraph.

History

Screen printing first appeared in a recognizable form in China during the Song Dynasty (960–1279 AD). Japan and other Asian countries adopted this method of printing and advanced the craft using it in conjunction with block printing and hand applied paints.

Screen printing was largely introduced to Western Europe from Asia sometime in the late 18th century, but did not gain large acceptance or use in Europe until silk mesh was more available for trade from the east and a profitable outlet for the medium discovered.

Screen printing was first patented in England by Samuel Simon in 1907. It was originally used as a popular method to print expensive wall paper, printed on linen, silk, and other fine fabrics. Western screen printers developed reclusive, defensive and exclusionary business policies intended to keep secret their workshops' knowledge and techniques.

Early in the 1910s, several printers experimenting with photo-reactive chemicals used the well-known actinic light activated cross linking or hardening traits of potassium, sodium or ammonium Chromate and dichromate chemicals with glues and gelatin compounds. Roy Beck, Charles Peter and Edward Owens studied and experimented with chromic acid salt sensitized emulsions for photo-reactive stencils. This trio of developers would prove to revolutionize the commercial screen printing industry by introducing photo-imaged stencils to the industry, though the acceptance of this method would take many years. Commercial screen printing now uses sensitizers far safer and less toxic than bichromates. Currently there are large selections of pre-sensitized and "user mixed" sensitized emulsion chemicals for creating photo-reactive stencils.

Joseph Ulano founded the industry chemical supplier Ulano and in 1928 created a method of applying a lacquer soluble stencil material to a removable base. This stencil material was cut into shapes, the print areas removed and the remaining material adhered to mesh to create a sharp edged screen stencil.

Originally a profitable industrial technology, screen printing was eventually adopted by artists as an expressive and conveniently repeatable medium for duplication well before the 20th century. It is currently popular both in fine arts and in commercial printing, where it is commonly used to print images on Posters, T-shirts,hats, CDs, DVDs, ceramics, glass, polyethylene, polypropylene, paper, metals, and wood.

A group of artists who later formed the National Serigraphic Society coined the word Serigraphy in the 1930s to differentiate the artistic application of screen printing from the industrial use of the process. "Serigraphy" is a combination word from the Latin word "Seri" (silk) and the Greek word "graphein" (to write or draw).

The Printer's National Environmental Assistance Center says "Screenprinting is arguably the most versatile of all printing processes." Since rudimentary screenprinting materials are so affordable and readily available, it has been used frequently in underground settings and subcultures, and the non-professional look of such DIY culture screenprints have become a significant cultural aesthetic seen on movie posters, record album covers, flyers, shirts, commercial fonts in advertising, in artwork and elsewhere.

digital processes

The main difference between digital printing and traditional methods such as lithography, flexography, gravure, or letterpress is that no printing plates are used, resulting in a quicker and less expensive turn around time. The most popular methods include inkjet or laser printers that deposit pigment or toner onto a wide variety of substrates including paper, photo paper, canvas, glass, metal, marble and others.

Consumer and professional printers such as inkjet or laser printers use the most common examples of digital printing.

In many of the processes the ink or toner does not permeate the substrate, as does conventional ink, but forms a thin layer on the surface and may in some systems be additionally adhered to the substrate by using a fuser fluid with heat process (toner) or UV curing process (ink).

Digital Printing

Digital printing refers to methods of printing from a digital based image directly to a variety of media. It usually refers to professional printing where small run jobs from desktop publishing and other digital sources are printed using large format and/or high volume laser or inkjet printers. Digital printing has a higher cost per page than more traditional offset printing methods but this price is usually offset by the cost saving in avoiding all the technical steps in between needed to make printing plates. It also allows for on demand printing, short turn around, and even a modification of the image (variable data) with each impression. The savings in labor and ever increasing capability of digital presses means digital printing is reaching a point where it will match or supersede offset printing technologies ability to produce larger print runs at a low price.

The reproduction of images by translating the digital code direct from a computer to a material without an intermediate physical process.

printers

• Lithography (Litho) PLANOGRAPHIC

Etched aluminium plates on a cylinder transfer ink to an ‘offset’ rubber blanket roller and then to print surface.

Sheet fed or Web fed.

• Rotogravure (Gravure) INTAGLIO

Copper plates (with mirror image) transfer ink directly to print surface, usually rolls. Advantage, plates are more durable and so are good for long print runs. Sheet fed or Web fed.

• Flexography (Flexo) RELIF

A positive, mirror image rubber polymer plate, on a cylinder, transfer ink directly to print surface. Usually roll feed.

flexography

Flexography

Flexographic printing uses a printing plate made of rubber, plastic, or some other flexible material. Ink is applied to a raised image on the plate, which transfers the image to the printing substrate. The fast-drying inks used in flexography make it ideal for printing on materials like plastics and foils. This makes flexography the predominant method used for printing flexible bags, wrappers, and similar forms of packaging. The soft rubber plates are also well-suited to printing on thick, compressible surfaces such as cardboard packaging. Inks used in flexography are usually either water-based or solvent-based (Pferdehirt, 1993).

Rotogravure Printing

Rotogravure is similar to offset litho in that the image plate is wrapped around a cylinder.

However the plate itself is made from copper and etched in a different way (intaglio) that gives greater durabality

for longer print runs or tougher substrates. (the material printed on)

Denser ink coverage. Box packaging. Everything dots to hold more ink.

The roller with the Copper etched plate dips into an ink bath and the excess inked scraped

off before the image is transferred directly from the plate to the print substrate from the inked roller.

web offset

Run on rolls of material instead of sheet fed.

finishing and folding are often built in to the machines.

Naoto Hattori

Offset lithography print on blotter art sheet

offset lithography

Offset printing is a commonly used printing technique where the inked image is transferred (or "offset") from a plate to a rubber blanket, then to the printing surface. When used in combination with the lithographic process, which is based on the repulsion of oil and water, the offset technique employs a flat (planographic) image carrier on which the image to be printed obtains ink from ink rollers, while the non-printing area attracts a water-based film (called "fountain solution"), keeping the non-printing areas ink-free.

Offset lithography is one of the most common ways of creating printed matter. A few of its common applications include: newspapers, magazines, brochures, stationery, and books.

Many modern offset presses use computer to plate systems as opposed to the older computer to film workflows, which further increases their quality.

Advantages of offset printing compared to other printing methods include:

• Consistent high image quality. Offset printing produces sharp and clean images and type more easily than letterpress printing because the rubber blanket conforms to the texture of the printing surface.
• Quick and easy production of printing plates.
• Longer printing plate life than on direct litho presses because there is no direct contact between the plate and the printing surface. Properly developed plates running in conjunction with optimized inks and fountain solution may exceed run lengths of a million impressions.
• Cost. Offset printing is the cheapest method to produce high quality printing in commercial printing quantities.

Disadvantages of offset printing compared to other printing methods include:

• Slightly inferior image quality compared to rotogravure or photogravure printing.
• Propensity for anodized aluminum printing plates to become sensitive (due to chemical oxidation) and print in non-image/background areas when developed plates are not cared for properly.
• Time and cost associated with producing plates and printing press setup. As a result, very small quantity printing jobs are now moving to digital offset machines.

How ink is transferred from the ink duct to the paper has several steps.

1. Ink duct roller delivers ink from the ink duct to the ink pyramid.
2. The drop roller transfers ink from duct roller to distribution roller. It is never in contact with both rollers at the same time.
3. The distribution rollers evenly distribute the ink. The first distribution roller picks up the ink from driving rollers, and the last distribution rollers transfer the ink to the form rollers.
4. The transfer rollers transfer ink between the ink-absorbing and ink-delivering driving rollers.
5. Driving rollers roll against the distribution rollers and either absorb or deliver ink, depending on their placement.
6. Ink form rollers transfer ink from the last distribution rollers on to the printing plate.
7. The printing plate transfers the ink to the offset cylinder(typically called blanket cylinder) usually covered with a rubber 'blanket'.
8. The paper is then pressed against the blanket cylinder by the impression cylinder, transferring the ink onto the paper to form the printed image.