FBS

• ENGLISH SERVICE


  English cuisine comprises predominantly of roasted, baked, stewed, or grilled food.
• FRENCH SERVICE


  This type of service is very personalized.
• AMERICAN SERVICE


  Opposite of French service. Offers plated food prepared with the least amount.
• RUSSIAN SERVICE


  Traditionally very grand and elaborate.
• Gueridon Service


  Completed in front of the guest.
• BUFFET SERVICE


  Self-service. Have to line up to get their food in a buffet table.
• Hot food


  Hot plates.
• Cold Food


  Chilled plates.
• Proper Sequence in Serving Food

  1. Appetizer 
  2. Soup 
  3. Salad 
  4. Main course
  5. Dessert
  6. Coffee or tea
• Serve guest in the following order:

  • Honoree Ladies
  • Gentlemen Host
  • Children, must be served first before the adult.
• Serve food on the suitable side of the guest.
• Serve plated food (American Service) from the right side with the right foot forward and with the right hand holding the plate.
• Dish out food from the platters to the individual plates of guest (Russian Service) from the left side.
• Glassware 


  Used as beverage vessels or containers typically made up of glass
• TUMBLERS


  Flat bottomed with no handle foot or stem.
• FOOTED


  Glasses have a bowl shaped container above a flat base but no stem.
• STEMWARE 


  Features a bowl shaped container on a stem over a fiat base.
• TYPES OF TUMBLERS

  • Shot Glass
  • Old Fashioned Glass
  • Juice glass
  • High ball glass
  • Collin glass
  • Zombie glass
• Shot Glass


  Used for straight orders or mixed shooters (called Long shot).
• Old Fashioned Glass


  8-10 oz. Rock drinks.
• Juice glass

   5 to 7 fl oz. For serving juices and sours, alike to a Delmonico.
• High ball glass


  Used for tall or long drinks like cuba libre, screwdrivers, etc. 5-12 oz.
• Collin glass


  12-14 oz. used for long drink like Tom Collins, John Collins, soft drinks and tropical juices.
• Zombie glass


  14 oz. named after Zombie cocktail; It may be clear or frosted.
• TYPES OF FOOTED GLASSES

  • Footed rock glass
  • Footed pilsner glass
  • Pousse café glass
  • Parfait glass
  • Frappe glass
• Footed rock glass


  A thick stem and base provides stability and balance to avoid spills.
• Footed pilsner glass


  Referred to as European Pilsner.
• Pousse café glass


  A narrow and tall cordial glass for the specialty.
• Parfait glass


  Referred to as pousse café glass but larger than the latter (7-12 oz.).
• Frappe glass

  Almost like a parfait glass but slightly larger used to serve frappes and liqueurs with crushed ice.
• TYPES OF STEMWARE GLASSES

  • Water Goblet
  • Martini glass
  • Margarita glass
  • Red Wine glass
  • White Wine glass
  • Champagne Flute
  • Champagne Saucer
  • Brandy Snifter
• WATER GOBLET 


  7 oz stemmed footed glass sort of a wine glass.
• MARTINI GLASS 


  4 to 9 ft oz stemmed glass almost like a cocktail glass but shallower.
• MARGARITA GLASS 


  12 to 17 ft oz stemmed glass with a larger shallow bowl for serving margaritas.
• RED WINE GLASS

  6-11 oz its bowl is wider than a white wine glass.
• WHITE WINE GLASS 


  8-12 oz glass with a narrow and slightly elongated oval bowl.
• CHAMPAGNE FLUTE 


  6-9 oz used for serving champagne, stop the champagne bubbles from easily escaping.
• CHAMPAGNE SAUCER 


  The first champagne glass with 4 oz capacity shallow broad bowled also called champagne coupe.
• WINE SERVING TEMPERATURES

  White Wines: 45-50 o F

  Red Wines: 50 – 65 o F

  Rose Wines: 45 – 55 O F

  Sparkling Wines: 42 – 52 o F

  Fortified Wine: 55 – 68 O F
• BRANDY SNIFTER 


  Footed balloon shape 12-17 oz glass.