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Table service
 

Table service

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    Table service Table service Presentation Transcript

    •  The manner in which the diner receives the food.  The servants required to wait on the table  The number of courses offered
    •  Sit       down meals French Service Russian or Continental or Formal Service English Service Family or Compromise Service American or Blue Plate Service Sit- down Buffet  Buffet    Meals Plate Buffet Tray Buffet Sit – down Buffet  Tray Meals
    •     Portions of foods are brought to the dining room on serving , platters are placed on a small heater called Rechaud that is on a small portable table called Queredon. Table is wheeled up beside the guests table and here the Chief Waiter or Chef de Rang, completes preparation. Boning, carving, flaming or making sauce are done in the Queredon in front of diners. An assistant waiter or Commis de Rang carries the plate and serves each guest. It is his job to bring the food and clear the dirty dishes from the guest’ table. Has always been limited to elite since it can only be carried out in a home in which there are well trained servants.
    •  French service is a synonymous with fine dining it is often used in exclusive, elegant restaurant and homes. This style is expensive because it involves professional waiters to server properly and slowly. The atmosphere is gracious and leisurely; diners are given the individual attention and they enjoy. The chefs demonstrate culinary skill, by preparing meals in front of the guests. The French look upon food service as a profession therefore many talented individuals have made a career of Chef de Rang. A career as chef then became a proud and acceptable profession.
    •  An old type of services involving serving oneself from a common pot. It is commonly used for serving family meals.
    • Individual plates at the table are completely laid, including dinner plate.  Serving dishes of food are placed on the dining table  Each serving dish is passed from one hand to another in one direction – until all in the table have served themselves.  Each person serves himself.  Someone at the table removes the main course and serves the desert.  Dessert may be brought in from the kitchen in individual portions, it may be served at a table, or may be passed around the table. 
    •  An elaborate silver service, much on the lines of French service except that the food is portioned and carved by the waiter at the gueridon trolley in the restaurant in full view of the guests. Display and presentation are a major part of this service. The principle involved is to have whole joints, poultry, game and fish elaborately dressed and garnished, presented to guests and carved and portioned by the waiter.
    •  Often referred to as the "Host Service" because the host plays an active role in the service. Food is brought on platters by the waiter and is shown to the host for approval. The waiter then places the platters on the tables. The host either portions the food into the guest plates directly or portions the food and allows the waiter to serve. For replenishment of guest food the waiter may then take the dishes around for guests to help themselves or be served by the waiter.
    •  The most used style of meal service for guest meals is buffet service. It is the only practical service for guest meals in many homes if the number of diners exceeds six.
    •  Dining may be at the table, which is fully set with all appointments except the diner plate.  The hostess may provide each guest with tray that holds plates and beverages which the guest place on their lap.  Guests may sit on chairs and eat from the plate held in the hand or placed on the lap.
    • A buffet is a dining table or other suitable surface, that will accommodate a stack of plates and serving dishes of foods.  Guests are invited to serve themselves at the buffet.  Guests dine according to the arrangements of the hostess.
    • The buffet table may be covered with a cloth. It may remain bare or it may be partially covered with runners or mats to introduce color.  Flowers or other decorations may be taller and larger in scale.  Use dinner plates for the buffet meal  Arrange the dishes in decreasing order of importance in the meal.  To expedite service when the group is large, invite someone to assist in serving.  Do not enclose the flatware in napkin.  Put glasses of water on a tray or another table. Water should be the last item in buffet service. 
    •  Wide acceptance of television, increased interest in eating meals out and appreciation of sit by fire meals have helped tray service a popular one. Breakfast in bed meal for all and convalescent are also occasion for tray services.
    • Place a mat of some kind on tray to keep dishes from sliding.  Lay on the flatware required for the main course.  Tuck the napkin partially under the main plate or flatware.  Use tumblers. Cups without saucers may be used for beverages.  Bread and butter plates or small bowls for salad may be used.  Serve the main course on the smallest plate that will accommodate it.  Dessert may be included in the plate. 