Table service
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    Table service Table service Presentation Transcript

    • TABLE SERVICE
    • TABLE SERVICEService in dine in restaurants can be classified as follows:1. American Service – Also called “Plate Service” because the food isalready arranged in individual plates at the kitchen, ready to beserved to guests. It is usually done for a la carte orders, good for oneserving. Plated foods usually go with garnish and accompanimentsand are served on the right side of the guest.The type of service is ideal in a Coffee Shop where there is a need for fastservice.Serving Procedures:1.1 Check the order and make sure the needed cutleries are set up beforestarting to serve. Have a salad knife and fork for the salad, a soup spoonforthe soup, etc.1.2 Assemble the orders in a tray, making sure that all accompaniments andsidedish or (i.e. sauces, dressing, condiments, etc.) are complete.
    • 1.3 Carry plated food in a rectangular or oval tray andlet the tray rest onthe palm of your hand as shown.1.4 Carefully bring down the tray towards the tablecounter or place themin a portable side tray.1.5 Serve plated foods on the right side of the guestwith the left handholding the tray and the right hand holding thefood to the served tothe guest.1.6 Position the meat/fish directly in front of theguest with the logopositioned on the top center of the plate.
    • 2. Russian or Silver Service – In this type of service, the food is pre-arrangedin aplatter with enough servings for one table. The waiter then positionshimselfin a counter clockwise movement at the left side of the guest when dishingoutfood.Russian service is usually done in lieu of plated service when there are plentyof guests to be served and where there are no heaters/food warmers for plateddishes.Serving Procedures:2.1 Kitchen shall prepare and dispatch foods in individual platters orcontainers,insuring that one platter will have sufficient servings for one table usuallygoof for 10 -12 persons.2.2 Waiter shall pick up the platters/serving dish with a side towel on the leftside. Get them from the dispatching counter and bring them to thediningarea using a trolley or oval trays, whichever is appropriate.2.3 To alert the guest of your presence, excuse yourself as you approach thetable to serve and say: “Excuse me sir/madame”
    • 2.4. Stay on the left side of the guest and do Russian service from the leftside, with the left foot forward.2.5 Announce the name of the dish before serving and then present it tothe guests.“Sir/ladies, your very special chicken galatina”2.6 Hold platters with the left hand and dish out using the right hand.2.7 Provide equal servings for each guest on the table. Be familiar with theserving size or portions to be placed in the customer’s plate.2.8 Move in clockwise position and serve quickly from one person toanother, while is still hot.2.9 Since the food is usually hot, protect yourself from burns by placing aneatly folded serving cloth at the bottom of the dish, with the palm ofyour hand outstretched and the large dish resting on your wrist andlower arm.
    • 2.10 Position the serving dish/platter very close to the guest’s plate or just ontop of the plate so that dishing out of food is easier and spills can beavoided.2.11 To avoid slips, serve soup in a soup tureen with a napkin under liner(folded in an artichoke style). Bring the tureen close to the guest’s soupbowl as shown.2.12 Use the serving spoon and fork as illustrated when dishing out food. Theserving cutleries shall be positioned in the hand such that the curve offork shall be at the bowl of the spoon.Hold the fork and spoon together with the palm of the hand and all thefingers holding all handles, making sure that both are comfortablybalanced.Insert the first finger midway between the spoon and the fork handles toact as lever so that the fork prongs and spoon can be easily opened andclosed to securely hold the food items.The finger acts as lever to open. Then apply pressure to open.
    • 2.13 Before serving sauce, ask the customer if he prefers it to be over themeat or placed on the side.A gravy or sauce maybe poured on top of the meat/dish or placed besideit. The customer must be asking how he prefers it to be served.2.14 Serve the dish just above waist level, bending forward with your backinsuring you are within a convenient serving height.2.15 Position the serving dish in a horizontal way ant tilts it slightly to avoidspills.2.16 The order of serving stars with the main dish (meat, fish, etc.) followedby potatoes and vegetables. Usually, one waiter advances to serve themeat or main course and another one serves the sauce and otheraccompaniments or side dish. Change serving spoon/fork as you serveother dishes.2.17 In placing the main course, position it on the lower center of the plate,then place the vegetables on top left and the potatoes on top right.
    • 3. French ServiceThis type of service involves tableside preparation. The food ispartially prepared and pre-cut at the kitchen. Then the preparation iscompleted in a gueridon at the side of the guest’s table, usually with someshowmanship. This is usually done by a chef or captain or headwaiter.French service is very elegant and entertaining but takes a lot of time. It isnotadvisable for diners who are in a hurry.4. Buffet ServiceThis is self service because the guests have to line up to get their food in abuffettable. The foods in the buffet are classified and arranged in sequence fromcolds, to hot dishes and desserts. Hot dishes are placed in chafing dishes tokeep them warm.The risk in using this type of service is the possibility of food shortage. Onewayof controlling this is to assign waiters to portion and dish out foods forindividualguests.
    • Other Types of Food Service5. Fast Foods In this type of service, the foods are already prepared and displacedin a food counter, ready to be served. Payment maybe done through thecashier who is usually positioned at the end of the counter. Service is madefaster and waiting time is reduced since menu items are ready for service.Self service is the rule in this type of service. Customers line up in the counterwith their tray and get their water from the water station. In many cafeterias,diners carry their soiled dishes to the bussing area.The task of the service crew is to see to it the trays, condiments, water, foodand other items in the counter display are available and replenished as needed.Tables must be promptly cleared of mess and dirt. Customer areas have to beclean and tidy at all times.The difficulty in this type of service is that the items that constitute the basis ofmost fast food menus suffer from deterioration in quality if not eaten quicklyafter preparation. Since foods on display are prepared in advance, there is arisk of incurring losses when there are substantial servings that are left unsold.It is therefore important for the kitchen to prepare dishes based on a reliableforecast of diners so that over production can be avoided.
    • 6. Counter ServiceIn this type of service, diners approach a counterwhere they give their order to a counter attendant,who then assembles the items, fills the order andreceives payments. This service is very commonamong food chain like Mc Donalds, Jollibee, etc.
    • SEQUENCE OF TABLE SERVICE(A LA CARTE SERVICE)Welcome/greeting the guests…………………………………………………………... ReceptionistHeadwaiterEscorting guests to their tables…………………………………………………………. ReceptionistSeating the guests……………………………………………………………………………… Waiter/CaptainOffering Before – Dinner Drinks……………………………………………………….. Captain/WaiterServing of Drinks/water…………………………………………………………………….. Waiter/busboyPresenting the Menu and Taking the Order………………………………………. Captain/WaiterPlacing order to the kitchen………………………………………………………………. Busboy/order takerCompleting the table set-up………………………………………………………………. Burboy/waiterPicking up/ assembling the order………………………………………………………. BusboyServing food according to standard Sequence………………………………….. Waiter1st - Bread and Butter2nd - Appetizers3rd - Soup4th - Salad5th - Main CourseClearing of Table………………………………………………………………………………… BusboyOffering and serving dessert……………………………………………………………… WaiterOffering/Serving after-Dinner Drinks/Coffee…………………………………….. Captain/WaiterPreparing/Setting of Guest Check……………………………………………………… Captain/WaiterBidding Good-bye and thanking the Guest…………………………………………. All staff
    • SEQUENCE OF DINING SERVICE – A LA CARTEFINE DINING WITH WINE SERVICEWelcoming / greeting the guests……………………………………………………. Captain or ReceptionistOffering Before-Dinner Drinks (aperitifs)……………………………………….. Waiter/Wine stewardServing or Bread and butter……………………………………………………………. BusboyPresenting the menu……………………………………………………………………….. WaiterServing before-dinner drinks (aperitifs)………………………………………….. WaiterTaking of food order………………………………………………………………………… Waiter/CaptainPlacing/picking up food orders………………………………………………………… Bus boyTaking wine order…………………………………………………………………………….. Wine steward/CaptainCompleting the table-set-up…………………………………………………………….. Bus boy/WaiterClearing of aperitif glasses………………………………………………………………... Bus boyPresenting and serving white wine…………………………………………………… Captain/Wine stewardServing appetizers, then soup………………………………………………………….. WaiterCleaning of soiled dishes………………………………………………………………….. BusboyPresenting and serving red wine……………………………………………………… Captain/Wine stewardServing the main course and side salad……………………………………………. WaiterRefilling red wine glass…………………………………………………………………….. WaiterClearing red wine glass…………………………………………………………………….. Busboy or waiterClearing soiled dishes, crumbing down of tables……………………………… BusboyOffering and serving dessert……………………………………………………………. WaiterOffering sweet cherries/sweet champagne…………………………………….. Captain or waiterOffering/serving coffee and liqueurs………………………………………………. WaiterPresenting and setting the bill…………………………………………………………. Waiter or captainBidding goodbye/thanking the guest……………………………………………….. All staff