TLE - QUARTER 4

• Well planed and attractive table contributes to the success of a party
• application of creative skills can be judged according to how the dining table is presented
• first principle - Place only the essential tableware depending on the style of meal service when setting the party table to avoid too much clutter.
• second principle - Keep in mind the comfort of the diner when setting the table, Table appointments should be placed logically and neatly where they are to be used.
• third principle - Have an artistic mind when setting the table. There should be balance and simplicity in the table setting. Balance can be achieved through the size of serving platters and the type and color of table appointments used.
• fourth principle - Make sure that the table appointments are appropriate for the dishes to be served. For example, teaspoons should be laid out when serving ice cream. However, forks should be laid out when serving cake since they are the more appropriate to use.
• fifth principle - The party table may or may not be covered depending on its appearance. Use a tablecloth to completely cover the surface if it is unattractive. Be sure the tablecloth is well-pressed and creaseless except for the centerfold.
• sixth principle - When laying flatware, the fork is placed with tines facing up at the left side of the plate while the spoon is laid with bowls up at the right. Knives are placed with the cutting edge toward the plate at the right side. When the knives and spoons are set, the knife is placed nearer the plate. When teaspoons are necessary, these are placed at the right of the spoon or above the cover, with bowls up.
• seventh principle - Serving flatware is generally at the right of the dish. When two pieces are necessary, they may be placed at either side of the dish. It is improper to have the serving flatware stuck into the food at the start of the meal.
• eight principle - Dinner plates are placed turned up at the center of the cover. Soup bowls are placed on the dinner plate. Cups and saucers are placed at the top right or right side of the cover. If a salad plate is necessary, it is placed at the top left.
• ninth principle - Drinking glasses are placed at the tip of the knife or spoon at the right side of the cover. If wine or juice glasses are needed in a meal, these are placed below the drinking glass in a diagonal fashion, Coasters should be set when cold beverages are served in ordinary drinking glasses or unstemmed beverage ware.
• tenth principle - Serving dishes are placed at the middle of the table in a manner that will not make the table look cluttered. Make sure that serving flatware for each dish is provided and placed near the dishes.
• Essential tableware - should be placed depending on the style of meal service when setting the party table to avoid too much clutter.
• Balance - it can be achieved through the size of serving platters and the type and color of table appointments used.
• Drinking glasses - placed at the tip of the knife or spoon at the right side of the cover.
• Serving flatware - this is provided and placed near the dishes.
• American service/Blue plate service - all food and plated (portion and arranged) in kitchen. The food server picks up the plate and delivers this to the guest. table setting, individual cover are laid, except dinnerware. Serve from left, result of limited staff.
• American serving drinks - Stand on the right side of the person with your right foot forward. give the person their drink or soup with your right hand; going clockwise around the table.
• American serving solids - stand on the left side of the person with your left foot forward, give the person their plate with your left hand; going counterclockwise around the table.
• American clearing liquids - you clear from the left with your left hand.
• American clearing solids - you clear from the right with your hand.
• American advantages - casual dining, portion control, less service skill needed
• American disadvantages - less personal, guest can not choose portion
• English/Family service - All food cooked in the kitchen. food servers carry platters or bowls of food to the table. these are presented to the host/hostess who passes the food including dinnerware.
• English/Family service - Informal way of table setting wherein the foods are placed at the middle of the table.
• English/Family service - Each family member just get what she/he wants on a plate. he may also request passing of a food far from his reach.
• English advantages - Casual dining, guest control portions, less service skill needed
• English disadvantages - Less formal, may run out of food, no presentation
• Dinnerware - is not laid In american service.
• Blue plate service - other term for american service.
• Left side - the serving side in american service.
• Right side - Clearing of food in american service.
• French service - Truly a formal service called service á la francaise. it is elaborated and dignified. need a well-trained servers and all the essentials are available.
• Rechaud - a small heater
• Gueridon - a portable table wheeled where the small heater is placed.
• Chef de rang - the waiter, does the complete preparation e.g. boning, carving, flaming, or making sauce. He serves the plates, which are carried by “Commis de rang”.
• Commis de rang - an assistant waiter
• French 10 steps -

  • Greet Guest

  • Offer Beverage

  • Serve drinks and offer appetizer

  • Take food order. Repeat back order to customer. Remove menus.

  • Serve food. Warn of hot plates. Offer beverage

  •Two-minute check back. Clear unnecessary plates or glassware.

  • Clear plates

  • Suggest dessert and after dinner drink
• French advantages - elegant, showcases food, high check average
• Russian service - the most popular style used in restaurant. The cover is arranged the same as French Service. But the food is arranged on platters by the chef in the kitchen The platters are served from the guest's left side. The server holds the platter with the left hand, holding the serving spoon and fork with the right hand, apportions the food from the platter and places on the plate of the guest.