Z Score,T Score, Percential Rank and Box Plot Graph
types of table service.pptx
1.
2. There are several styles
of table service. Some
ways are formal and
elaborate, others are
casual and relaxed.
Generally, these styles
can be classified as
formal, informal, and
compromise.
4. The food is served on
guest's plate in the
kitchen itself in
predetermined portion.
The food server picks up
the plate and delivers
this to the guest.
American or
Plate Service
5.
6. English and
Family Service
The platters and
bowls of food are
placed in front of
the table “host”,
along with a stack
of dinner plates.
7. French Style
Service
Food is completed in front
of the guests and served by
waiters who either offer the
dish to each guest who helps
himself or herself, or simply
put platters on the table so
the guests can help
themselves.
8. Russian Service
In Russian service, the food is sent
out of the kitchen piping hot when
the time is right for it, and offered
to diners by waiters, serving from a
diner’s left side. Meats are sent out
of the kitchen already carved on
platters. This innovation reduced
crowding on tables, and gave the
chef more control, so that the
dishes he meant to be experienced
hot would be.
9. .
A buffet is a self-service
style where the guests
serve themselves. This
style is a great method
for feeding large
numbers of people with
minimal help.
Buffet Style
Service
10. A person who sets a table must possess the
following qualities:
1.Common Sense – to easily identify the convenient position of
the table appointments and prepare only that which is
needed.
2.Concern for the comfort of those at the table – thinking about
the diners will facilitate preparation of everything they may
need when dining.
3.Courtesy – that all the tools essential for refined eating be
provided and that they be conveniently place.
4.Artistic – to present a balanced appearance of the cover and
of the table.
11. Tasks involved in setting the table
1. Prepare the dinnerware, beverage ware, flatware and
hollowware.
a)Availability of table appointments needed are checked or
requested based on setting capacity plus 50% standby.
b)The table appointments are inspected for cleanliness. Thus,
to spotless, dry, with no chips and clear when seen through light.
c) The required table appointments are then stocked
according to standard layout, based on seating capacity
plus 50% standby.
12. Tasks involved in setting the table
2. Prepare the condiments and food accompaniments.
a)Condiments and food accompaniments which may
include the following; salt & pepper shakers, toothpick,
paper napkins, condiments, sauces, flower vase,
ashtray) are replenished or refilled.
b)These are inspected for cleanliness. Smudges and
smears at the neck of the bottles are cleaned. Spoiled
condiments and sauces are discarded. Salt & pepper
condiments are free from clog and caking.
c)These are then stocked or loaded on trays ready for
distribution.
13. Tasks involved in setting the table
3. Set the covers.
a) Tables and chairs are checked for functionality and
cleanliness. These should be well-polished and should not
be wobbly and do not have rough surfaces. Tables and
chairs have to be positioned according to the standard lay-
out.
b) Tablecloth is then spread on the table, equal on all sides.
Check also that the shapes of the tablecloth conforms the
shape of the table. The tablecloth should have no holes, is
well- ironed with no stain when set.
c) Table appointments are positioned following standard
procedures. These have to be done within the standard
length of time.
14. Tasks involved in setting the table
4. Check and prepare the function and order
arrangement.
a) The server confers with the headwaiters about
diners with special needs. Reservation books are
there for this purpose.
b) Proper arrangements for special request are
prepared; table preference, number of diners,
etc.
17. There are some dining places that are not
particular about the order of service.
Establishments like these only aim to get the
food on the table. A good food server
however, does his/her work professionally;
thus, he/she observes the following
guidelines on the order of service based on
generally accepted procedures:
18. 1. In banquets and formal
gatherings, serve the
host/hostess or the guest of
honor first, following a
counterclockwise direction.
19. 2. In informal groups, serve
the hostess first if she is
known. If the hostess is not
identified, start with the most
senior female in the group.
20. 3. In small, intimate groups,
serve the female first, then
the males. Serve following
a counterclockwise
direction.
21. 4. The service of lunch or dinner
follows this order:
a. As soon as the guest is seated, fill
the water glass three-fourths full
with ice water. Keep the water glass
refilled continuously during the
meal.
22. b. Serve chilled butter on a
bread and butter plate and
the appetizer at the center
of the cover, if these are
included in the menu.
23. c. When the guest is
through, remove the
appetizer dish.
25. e. Remove the soup
plate or soup bowl after
the guest is finished with
the course.
26. f. Serve the main
dish or entrée at the
center of the cover
in front of the guest.
27. g. When the guest is through, remove
main dishes and used flatware. Leave the
water glass, which is constantly
replenished throughout the meal. Leave
the dessert implements, either teaspoon
or dessert fork, if they are set on the
table.
28. h. If morsels of food or
crumbs are on the
table, clear the table
with the use of a
napkin.
29. i. Set the dessert
implements, if they
have not yet been
set.
30. j. Serve the dessert
at the center of the
cover.
31. k. Serve the beverage, if
the diner prefers that it be
served with the dessert.
Otherwise, beverage may
be served after the dessert.
32. 5. For breakfast, the order of
service begins with the fruit
or fruit juice.
to
for lunch
This is
soup and
and
equivalent
appetizer
dinner.
34. Part of being a good server is being
systematic with one‘s work. Trays are
used to facilitate service. Knowing
how to load trays contributes to
prompt, smooth, and efficient
service and helps reduce accidents
and unnecessary work strain.
35. The following should be
remembered when loading trays:
Place heaviest plates at the
center of the tray. Distribute the
other dishes evenly on the sides
of the tray, while maintaining
proper balance.
36. Glasses, cups, teapots,
and coffeepots must not
be placed near the sides or
edges of the tray where
they are likely to fall off.
37. During service, arrange cups and
saucers on the tray separately, instead of
having each cup on top of a saucer. This
will occupy much space and will lessen
the load of the tray. As the guests are
served, place each cup over a saucer
one at a time, until all the guests have
been served.
38. In stacking soiled dishes,
place the heaviest plates at
the center of the tray so that
one arm can support them.
Its weight can help stabilize
the tray.
39. Place
glasses
tall objects, such as
and bottles, as close
together as possible to prevent
them from falling. This way they
will support each other and will
have less chances of falling.
40. Be sure trays are always
clean, dry, and free from any
spillages or food particles. All
throughout the service, keep
the tray clean and dry.
