TLE 4th quarter reviewer

• Order of service based on general procedure

  1. Serve the hostess first if she is known

  2. In banquets and formal gatherings, serve the host/hostess or the guest of honor first, following a counterclockwise direction

  3. In small, intimate groups, serve the female first, then the males

  4. As soon as the guest is seated, fill the water glass three-fourths full with ice water

  5. For breakfast, the order of service begins with serving fruits or fruit juices
• Party table


  May or may not be covered depending on its appearance
• Cup and saucer


  Dinnerware placed at the top right or right side of the cover
• Soup bowls


  Dinnerware placed on the dinner plate
• Serving dishes


  Placed at the middle of the table in a manner that will not make the table look cluttered
• Drinking glasses


  Placed at the tip of the knife or spoon at the right side of the cover
• Dinner plate


  Placed turned up at the center of the cover
• Serving flatware


  Generally at the right of the dish, when two pieces are necessary they may be placed at either side of the dish
• Knives


  Placed with the cutting edge toward the plate at the right side
• Fork


  Placed with fines facing up at the left side of the plate
• Spoon


  Laid with bowls up at the right
• Table appointments


  Placed logically and neatly where they are to be used
• Tapuy


  Local beverage of Locos in northern Luzon in San Ildefonso, consumed since before the Spanish conquest
• Basi


  Rice wine produced in the Philippines, traditional beverage originated from Banaue and the Mountain Province
• Tuba


  Filipino alcoholic beverage created from the sap of various species of palm trees
• Red wine


  Type of wine made from dark-colored grape varieties, color can range from intense violet to brick red
• Aromatized wine


  Fortified wine or mistelle that has been flavored with herbs, spices, fruit or other natural flavorings
• Fortified wine


  Wine to which a distilled spirit, usually brandy, has been added
• White wine


  Wine that is fermented without skin contact, color can be straw-yellow, yellow-green, or yellow-gold
• Gin


  Distilled alcoholic drink that derives its predominant flavor from juniper berries
• Beer


  One of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea
• Wine


  Alcoholic drink typically made from fermented grapes
• Tasks involved in setting the table


  1. Prepare the dinnerware, beverageware, flatware, and hollowware

  2. Prepare the condiments and accompaniments

  3. Set the covers
• Qualities a person who sets a table must possess

  • Artistic
  • Common sense
  • Courtesy
• Types of services

  • Buffet
  • Family service
  • Russian
  • French
  • American
  • English
• Materials commonly used as beverage ware

  • Metal
  • Plastic
  • Wood
• Beverage


  Any liquid swallowed to quench thirst for nourishment or enjoyment, classified as alcoholic and nonalcoholic drinks
• Lead glass


  Made of sand, potash, lime and lead oxide, termed crystal, gives a bell-like tone when tapped and with a brilliant luster
• Blown lead glass


  Considered fine and expensive with exquisite, intricate decorations like etchings and sand carvings
• Lime glass


  Common type of glass, brittle scratch-resistant, and gives a soft luster