This document discusses different types of food service including self-service options like cafeterias and buffets as well as food-server services involving counter service and table service. It provides details on traditional cafeteria service, buffet service, counter service, and different styles of table service like American, English, French and Russian service. The document also covers important considerations for table appointments including linens, dinnerware, glassware and flatware to properly set a table.
This document discusses the proper preparation and layout of a dining room, including arranging the dining area to be inviting and comfortable for guests, setting tables with the proper appointments and accessories, and designating specific areas for serving food, drinks, and seating customers to pay bills. Proper preparation involves knowledge of dining room attendants, busboys, and waiters to efficiently serve customers and achieve the desired dining experience.
This document describes different types of table service in restaurants. It discusses American/plate service where pre-plated foods are served to guests, Russian/silver service where foods are served family-style from platters, and French service which involves tableside food preparation. It also covers buffet, fast food, and counter service styles. The document provides detailed steps and procedures for American and Russian styles of service.
The document discusses different types of table skirts used to decorate tables for various occasions. It describes several options for table skirts including gathered, knife pleated, box pleated, French box pleated, plastic, fringe, and swag styles. Each type is suited to different settings, from casual to formal events, and they vary in complexity, appearance and cost. Table skirts are used to cover tables and add elegance or a decorative element for celebrations and gatherings.
Element 1.3- Liaise between kitchen and service areasRaymund Alemania
The document provides tips for effectively relaying orders from servers to the kitchen and communicating information to waiting staff. When taking orders to the kitchen, one should get the chef's attention, physically point out any special requests on the order, verbally describe orders clearly, and have the chef repeat the order back. When informing waiting staff, one should avoid interrupting them with guests, speak away from guests, use hand signals if possible, keep communications brief but accurate, and provide alternative options when possible.
Table skirting is fabric used to decorate tables for events and occasions. There are different types of table skirting including gathered or shirred, which is fabric drawn together by threads; knife pleat, which has sharp narrow creases folded in the same direction; and box pleat, made from back-to-back knife pleats. Other options are plastic skirting for low cost, fringe for charm, and swag skirts that attach with clips to avoid flattening pleats.
This document describes different types of table napkin folding that can be used as decorations during formal dining. It provides instructions for folding napkins into the Pyramid, Arrow, Basic Silverware Pouch, Fancy Silverware Pouch, Goblet Fan, and Fleur de Lys Goblet shapes. Checking of napkin folding is based on accuracy, speed, and visual appearance. Students are assigned to research additional napkin folding styles and table services.
The document discusses how the atmosphere and ambiance of a dining establishment affects guests' experiences and should reflect the time of day and location. It notes that creating the right ambiance can be difficult and outlines key points to consider for setting the dining atmosphere, including lighting levels appropriate for daytime or evening dining, taking advantage of views, managing music volume, using consistent decor and live plants to encourage a harmonious mood, and creative communication tools.
This document provides information about food and beverage services. It begins by defining what a restaurant is and the different types of restaurants including cafeterias, fast food restaurants, casual dining restaurants, family style restaurants, and specialty restaurants. It then describes the different staff roles in a restaurant including the restaurant manager, restaurant captain, waiter, trainee, wine waiter/sommelier, host/hostess, and barman. It also summarizes different food service systems like the conventional, centralized, and assembly-serve systems. Finally, it discusses manual and online reservation systems and elements of reservations like accommodation, aircraft, and cruise ship bookings.
This document discusses the proper preparation and layout of a dining room, including arranging the dining area to be inviting and comfortable for guests, setting tables with the proper appointments and accessories, and designating specific areas for serving food, drinks, and seating customers to pay bills. Proper preparation involves knowledge of dining room attendants, busboys, and waiters to efficiently serve customers and achieve the desired dining experience.
This document describes different types of table service in restaurants. It discusses American/plate service where pre-plated foods are served to guests, Russian/silver service where foods are served family-style from platters, and French service which involves tableside food preparation. It also covers buffet, fast food, and counter service styles. The document provides detailed steps and procedures for American and Russian styles of service.
The document discusses different types of table skirts used to decorate tables for various occasions. It describes several options for table skirts including gathered, knife pleated, box pleated, French box pleated, plastic, fringe, and swag styles. Each type is suited to different settings, from casual to formal events, and they vary in complexity, appearance and cost. Table skirts are used to cover tables and add elegance or a decorative element for celebrations and gatherings.
Element 1.3- Liaise between kitchen and service areasRaymund Alemania
The document provides tips for effectively relaying orders from servers to the kitchen and communicating information to waiting staff. When taking orders to the kitchen, one should get the chef's attention, physically point out any special requests on the order, verbally describe orders clearly, and have the chef repeat the order back. When informing waiting staff, one should avoid interrupting them with guests, speak away from guests, use hand signals if possible, keep communications brief but accurate, and provide alternative options when possible.
Table skirting is fabric used to decorate tables for events and occasions. There are different types of table skirting including gathered or shirred, which is fabric drawn together by threads; knife pleat, which has sharp narrow creases folded in the same direction; and box pleat, made from back-to-back knife pleats. Other options are plastic skirting for low cost, fringe for charm, and swag skirts that attach with clips to avoid flattening pleats.
This document describes different types of table napkin folding that can be used as decorations during formal dining. It provides instructions for folding napkins into the Pyramid, Arrow, Basic Silverware Pouch, Fancy Silverware Pouch, Goblet Fan, and Fleur de Lys Goblet shapes. Checking of napkin folding is based on accuracy, speed, and visual appearance. Students are assigned to research additional napkin folding styles and table services.
The document discusses how the atmosphere and ambiance of a dining establishment affects guests' experiences and should reflect the time of day and location. It notes that creating the right ambiance can be difficult and outlines key points to consider for setting the dining atmosphere, including lighting levels appropriate for daytime or evening dining, taking advantage of views, managing music volume, using consistent decor and live plants to encourage a harmonious mood, and creative communication tools.
This document provides information about food and beverage services. It begins by defining what a restaurant is and the different types of restaurants including cafeterias, fast food restaurants, casual dining restaurants, family style restaurants, and specialty restaurants. It then describes the different staff roles in a restaurant including the restaurant manager, restaurant captain, waiter, trainee, wine waiter/sommelier, host/hostess, and barman. It also summarizes different food service systems like the conventional, centralized, and assembly-serve systems. Finally, it discusses manual and online reservation systems and elements of reservations like accommodation, aircraft, and cruise ship bookings.
The document provides details on mise en place, which refers to having all necessary items prepared ahead of time for restaurant service. It discusses why mise en place is important for efficiency and teamwork. Examples are given for tasks of the maître d', service staff, and specific areas like the sideboard and wait station. Steps are outlined for polishing glassware and cutlery, changing tablecloths, and common napkin folds.
The document discusses guidelines for table setting including placing table appointments one inch from the edge and in specific positions relative to the plate. It notes that how a table is set depends on the style of service, food served, number of guests, and table appointments used. The document also outlines different types of table layouts for dining rooms including classroom, U-shaped, hollow rectangular, cocktail party, and buffet setups.
Room service allows hotel guests to order and receive food and drinks in their rooms. It operates 24 hours a day. Staff are responsible for checking minibars, collecting breakfast menus, delivering orders to rooms, and billing guests. Guests can place orders by phone, TV, or door knob menu. Orders are prepared in the kitchen or bar then delivered to rooms using service lifts or stairs. When delivering, staff follow a sequence of greeting the guest, setting up the order, offering assistance, and thanking the guest before leaving. The room service pantry needs to be located near the kitchen, service lifts, and storage areas. A variety of equipment is used like mobile serving tables, plate warmers, coffee machines, point
The document discusses different styles of food service, including seated and self-service. It describes French service, American service, English service, and Russian service under seated service. French service involves food being prepared tableside. American service entails dishes being prepared in the kitchen and served by servers. English service has dishes prepared in the kitchen but the host approves them. Russian service is similar to French service. The document also covers buffet service, where guests select their own meals from serving tables, and staffed buffet service where servers assist guests.
A banquet is a large formal meal or feast, usually for many guests. This document provides details on the history and types of banquets, including:
- Banquets originated in ancient Egypt and were celebrated in tombs; they later evolved from medieval ceremonies where guests would stand while tables were cleared.
- Modern banquets usually involve pre-selected menus catering to large groups and allow clients to host events without food preparation responsibilities.
- Effective banquet management requires coordination between departments, detailed planning, and ensuring all client needs and legal requirements are met.
This document discusses dining room equipment, including both small equipment like tableware, cutlery, and china, as well as large stationary equipment like plate warmers, coffee makers, trolleys, lazy susans, side stands, tables, chairs, and sideboards. It provides details on different types of plates, linens, and their measurements. It also explains the functions of large equipment used in food service like keeping plates warm, processing coffee, transporting and serving various food items, and creating the right dining atmosphere.
This document discusses different types of food service including self-service options like cafeterias and buffets as well as food-server services involving counter service and table service. It provides details on traditional cafeteria service, buffet service, counter service, and different styles of table service like American, English, French and Russian service. The document also covers important considerations for table appointments including linens, dinnerware, glassware and flatware to properly set a table.
The document provides guidance on serving food and clearing tables in a restaurant setting. It discusses delivering food to tables, placing dishes correctly in front of guests, and announcing each item as it is served. When clearing tables, the instructions are to start with soiled plates and clear from the same side food was served. Proper procedures aim to keep tables neat and orderly during and after meals.
Cloth napkins come in different sizes tailored for specific uses such as beverage, luncheon, or dinner napkins. Larger napkins are meant to catch more spillage from more food and drinks served. There are etiquette rules for using napkins like waiting for the host to unfold theirs first and folding it to just cover one's lap. The document describes different ways to fold napkins into decorative shapes like pyramids, bishops hats, candle rolls, fans, roses, birds of paradise, and for holding silverware.
The document provides an overview of the history and development of restaurants in Europe and the United States from 12,000 years ago to the modern era. It discusses the emergence of separate eating places in Europe in the 1700s and the rise in popularity of taverns, inns, and hotels offering food in the 1800s in the US. It also outlines the growth of the restaurant industry in the US in the late 1800s and 1900s with the rise of chains like Fred Harvey and McDonald's. The document then covers various aspects of food and beverage service operations including organizational structures, job roles and responsibilities, guest expectations, and server skills.
This document provides guidelines for welcoming and seating guests in a restaurant. It discusses that the host or hostess should acknowledge guests within 10-30 seconds of arrival. They should greet guests with an appropriate welcome like "good morning" and ask if they have a reservation, checking details if so. If not, options for seating and table size should be provided. Providing excellent service helps create positive first impressions and loyal customers.
This document lists and describes various types of glassware and flatware used for serving food and drink. It discusses different styles of beer mugs, wine glasses, forks, spoons, and knives, including cocktail forks, gravy spoons, carving knives, dessert spoons, fish knives, soup ladles, and steak knives. The purpose is to identify the proper name for each type based on its description and intended use.
The following skills and knowledge shall be the focus of this module:
• Master the names and pronunciation of the dishes in the
menu
• Memorize ingredients of the dishes in the menu
• Know the sauces and accompaniments
• Study the descriptions of every item in the menu
• Master common food allergens to prevent serious health
consequences
The document discusses different types of table settings based on the occasion and number of guests. Formal occasions have very organized settings according to rules, while informal settings are more casual. Table settings also depend on whether the meal consists of multiple courses or a buffet. Different types of napkin folds are used depending on the establishment. Settings should include the proper cutlery for the type of cuisine and be arranged perfectly to give guests a good impression.
This document provides instructions on proper tray carrying techniques for servers in hotels and restaurants. It outlines objectives like learning how to carry food and beverage trays safely and demonstrating correct techniques. Key points discussed include carrying trays on the left hand above the shoulder, checking the floor for hazards, following a direct route, and being careful of other guests. The document also explains how to grip trays, distribute weight, turn safely while carrying, and place items and trays on tables ergonomically. Servers are instructed to demonstrate carrying trays correctly in groups.
The document discusses table setting guidelines and types of table settings. It provides details on how to set tables based on the style of service, number of guests, and items being served. Guidelines include placing plates, utensils, glasses and other items like bread plates a certain distance from the table edge. Common table settings described are French, English, American, buffet/informal, Russian and silver service/formal. Placement of items varies between the styles. The document also outlines different dining room layouts like classroom, cocktail party, wedding reception and buffet setups.
The document discusses various styles for laying out rooms for banquets and events. It identifies 9 main styles: banquet/wedding, board meeting, herringbone, hollow square, lecture/training, schoolroom, T-shape, theater, and U-style. For each style, it provides a brief description of how the tables and seating would be arranged and the types of events each layout would be suitable for. It also includes questions at the end to test the reader's understanding of the different styles.
This document provides information about the job duties of a food and beverage reviewer. The core duties include preparing dining areas, taking food and drink orders from guests, promoting products, providing food and beverage service, handling room service, and addressing guest concerns. It also discusses various table service styles like gueridon service, silver service, cafeteria service, buffet service, and others. The document seeks to explain the different ways food can be presented and served to guests in hotels and restaurants.
The document discusses food and beverage service operations. It defines the F&B industry and outlines its main goals of customer satisfaction and meeting customer needs. Various sectors, ownership models, and management options are described, including self-operated, franchised, management contracted, and outsourced operations. Different types of F&B establishments like ethnic restaurants, themed restaurants, bistros, and coffee shops are also outlined. The document then examines various F&B service methods such as table service, assisted service like buffets, self-service cafeterias, and single point service options.
The document provides details on mise en place, which refers to having all necessary items prepared ahead of time for restaurant service. It discusses why mise en place is important for efficiency and teamwork. Examples are given for tasks of the maître d', service staff, and specific areas like the sideboard and wait station. Steps are outlined for polishing glassware and cutlery, changing tablecloths, and common napkin folds.
The document discusses guidelines for table setting including placing table appointments one inch from the edge and in specific positions relative to the plate. It notes that how a table is set depends on the style of service, food served, number of guests, and table appointments used. The document also outlines different types of table layouts for dining rooms including classroom, U-shaped, hollow rectangular, cocktail party, and buffet setups.
Room service allows hotel guests to order and receive food and drinks in their rooms. It operates 24 hours a day. Staff are responsible for checking minibars, collecting breakfast menus, delivering orders to rooms, and billing guests. Guests can place orders by phone, TV, or door knob menu. Orders are prepared in the kitchen or bar then delivered to rooms using service lifts or stairs. When delivering, staff follow a sequence of greeting the guest, setting up the order, offering assistance, and thanking the guest before leaving. The room service pantry needs to be located near the kitchen, service lifts, and storage areas. A variety of equipment is used like mobile serving tables, plate warmers, coffee machines, point
The document discusses different styles of food service, including seated and self-service. It describes French service, American service, English service, and Russian service under seated service. French service involves food being prepared tableside. American service entails dishes being prepared in the kitchen and served by servers. English service has dishes prepared in the kitchen but the host approves them. Russian service is similar to French service. The document also covers buffet service, where guests select their own meals from serving tables, and staffed buffet service where servers assist guests.
A banquet is a large formal meal or feast, usually for many guests. This document provides details on the history and types of banquets, including:
- Banquets originated in ancient Egypt and were celebrated in tombs; they later evolved from medieval ceremonies where guests would stand while tables were cleared.
- Modern banquets usually involve pre-selected menus catering to large groups and allow clients to host events without food preparation responsibilities.
- Effective banquet management requires coordination between departments, detailed planning, and ensuring all client needs and legal requirements are met.
This document discusses dining room equipment, including both small equipment like tableware, cutlery, and china, as well as large stationary equipment like plate warmers, coffee makers, trolleys, lazy susans, side stands, tables, chairs, and sideboards. It provides details on different types of plates, linens, and their measurements. It also explains the functions of large equipment used in food service like keeping plates warm, processing coffee, transporting and serving various food items, and creating the right dining atmosphere.
This document discusses different types of food service including self-service options like cafeterias and buffets as well as food-server services involving counter service and table service. It provides details on traditional cafeteria service, buffet service, counter service, and different styles of table service like American, English, French and Russian service. The document also covers important considerations for table appointments including linens, dinnerware, glassware and flatware to properly set a table.
The document provides guidance on serving food and clearing tables in a restaurant setting. It discusses delivering food to tables, placing dishes correctly in front of guests, and announcing each item as it is served. When clearing tables, the instructions are to start with soiled plates and clear from the same side food was served. Proper procedures aim to keep tables neat and orderly during and after meals.
Cloth napkins come in different sizes tailored for specific uses such as beverage, luncheon, or dinner napkins. Larger napkins are meant to catch more spillage from more food and drinks served. There are etiquette rules for using napkins like waiting for the host to unfold theirs first and folding it to just cover one's lap. The document describes different ways to fold napkins into decorative shapes like pyramids, bishops hats, candle rolls, fans, roses, birds of paradise, and for holding silverware.
The document provides an overview of the history and development of restaurants in Europe and the United States from 12,000 years ago to the modern era. It discusses the emergence of separate eating places in Europe in the 1700s and the rise in popularity of taverns, inns, and hotels offering food in the 1800s in the US. It also outlines the growth of the restaurant industry in the US in the late 1800s and 1900s with the rise of chains like Fred Harvey and McDonald's. The document then covers various aspects of food and beverage service operations including organizational structures, job roles and responsibilities, guest expectations, and server skills.
This document provides guidelines for welcoming and seating guests in a restaurant. It discusses that the host or hostess should acknowledge guests within 10-30 seconds of arrival. They should greet guests with an appropriate welcome like "good morning" and ask if they have a reservation, checking details if so. If not, options for seating and table size should be provided. Providing excellent service helps create positive first impressions and loyal customers.
This document lists and describes various types of glassware and flatware used for serving food and drink. It discusses different styles of beer mugs, wine glasses, forks, spoons, and knives, including cocktail forks, gravy spoons, carving knives, dessert spoons, fish knives, soup ladles, and steak knives. The purpose is to identify the proper name for each type based on its description and intended use.
The following skills and knowledge shall be the focus of this module:
• Master the names and pronunciation of the dishes in the
menu
• Memorize ingredients of the dishes in the menu
• Know the sauces and accompaniments
• Study the descriptions of every item in the menu
• Master common food allergens to prevent serious health
consequences
The document discusses different types of table settings based on the occasion and number of guests. Formal occasions have very organized settings according to rules, while informal settings are more casual. Table settings also depend on whether the meal consists of multiple courses or a buffet. Different types of napkin folds are used depending on the establishment. Settings should include the proper cutlery for the type of cuisine and be arranged perfectly to give guests a good impression.
This document provides instructions on proper tray carrying techniques for servers in hotels and restaurants. It outlines objectives like learning how to carry food and beverage trays safely and demonstrating correct techniques. Key points discussed include carrying trays on the left hand above the shoulder, checking the floor for hazards, following a direct route, and being careful of other guests. The document also explains how to grip trays, distribute weight, turn safely while carrying, and place items and trays on tables ergonomically. Servers are instructed to demonstrate carrying trays correctly in groups.
The document discusses table setting guidelines and types of table settings. It provides details on how to set tables based on the style of service, number of guests, and items being served. Guidelines include placing plates, utensils, glasses and other items like bread plates a certain distance from the table edge. Common table settings described are French, English, American, buffet/informal, Russian and silver service/formal. Placement of items varies between the styles. The document also outlines different dining room layouts like classroom, cocktail party, wedding reception and buffet setups.
The document discusses various styles for laying out rooms for banquets and events. It identifies 9 main styles: banquet/wedding, board meeting, herringbone, hollow square, lecture/training, schoolroom, T-shape, theater, and U-style. For each style, it provides a brief description of how the tables and seating would be arranged and the types of events each layout would be suitable for. It also includes questions at the end to test the reader's understanding of the different styles.
This document provides information about the job duties of a food and beverage reviewer. The core duties include preparing dining areas, taking food and drink orders from guests, promoting products, providing food and beverage service, handling room service, and addressing guest concerns. It also discusses various table service styles like gueridon service, silver service, cafeteria service, buffet service, and others. The document seeks to explain the different ways food can be presented and served to guests in hotels and restaurants.
The document discusses food and beverage service operations. It defines the F&B industry and outlines its main goals of customer satisfaction and meeting customer needs. Various sectors, ownership models, and management options are described, including self-operated, franchised, management contracted, and outsourced operations. Different types of F&B establishments like ethnic restaurants, themed restaurants, bistros, and coffee shops are also outlined. The document then examines various F&B service methods such as table service, assisted service like buffets, self-service cafeterias, and single point service options.
The document describes 6 different styles of table service: Russian service, American service, French service, Blue plate service, Family service, and guidelines for Russian service. Russian service involves food being brought to the table on platters and served to guests. American service involves pre-plated individual portions being served. French service involves food being prepared at the table. Blue plate service and American service are similar but use blue plates. Family service involves communal serving from shared platters.
This document discusses food service establishments and fine dining restaurants. It provides an overview of different types of food service establishments and describes the dining operation of a fine dining restaurant. It discusses the standards of restaurants according to the Department of Tourism and covers topics like types of table service, dining experience, accreditation of restaurants in the Philippines, and career opportunities.
The document discusses various types of restaurants and their key characteristics. It describes the front and back of house operations in a restaurant. Some common types of restaurants mentioned include family dining, buffets, fast casual, fine dining, cafes, quick service and casual dining. Family dining focuses on affordability and shared meals. Buffets are self-serve with various food stations. Fast casual is more upscale than fast food but more affordable than casual dining. Fine dining emphasizes elaborate menus and elegant atmospheres. The document provides examples like Cracker Barrel to illustrate family dining and discusses key aspects of different restaurant segments.
Service Styles Presentation - Copy.pptxcheskaa1990
The document discusses various styles of food service including French service, American service, Russian service, English service, apartment or blue plate service, gueridon service, and smorgasbord. French service involves dishes being prepared tableside, while American service features pre-plated dishes. Russian service entails dishes being served directly from silver platters. English service has the host portioning foods to serve family style. Blue plate service pre-packages meals in divided plates. Gueridon service finishes cooking foods at the table. A smorgasbord offers an assortment of open sandwiches and other foods for self service.
The document discusses the history and types of menus. It begins by explaining that menus have existed since at least the 1540s when the Duke of Brunswick passed around a paper listing food and drink items at a small party, which became known as a "menu". There are two main types of menus - a la carte, which allows customers to select individual items, and table d'hote, which offers a fixed-price multi-course meal with limited options. The document then examines different kinds of menus based on meal times (breakfast, lunch, dinner etc.), functions, outlets (room service, banquet etc.), and frequency of use (static, cyclic, single-use). It provides examples and characteristics of each
The document provides guidance on welcoming and seating guests at a restaurant. It discusses acknowledging guests upon arrival, greeting them appropriately, checking reservations, escorting guests to their table while considering any special needs, seating preferences or party size, unfolding napkins and presenting menus. It also outlines different order taking procedures and types of menu and order documentation systems used in restaurants.
The document discusses different types of catering and restaurants. It describes two main types of catering: on-premise catering where all services are done on site, and off-premise catering where food is served away from the production facility. It also discusses different styles of restaurant service including French/gueridon service, American/plate service, English/family style service, Russian service, and buffet service.
The document provides guidelines for setting up tables in a dining area. It discusses general table setting guidelines such as aligning utensils with the plate rim and spacing between place settings. Flatware should be held by the handle to avoid fingerprints. Guidelines are provided for informal settings with all flatware on the table and formal settings with utensils added course by course. Various styles of table service are also outlined such as American, Russian, French, and buffet service.
This document discusses different types of restaurant services and styles. It describes three main groups of food and beverage service - waiter service, self-service, and assisted service. Within waiter service, it outlines several specific styles including English service, American service, French service, Russian service, and guéridon service. It provides details on the key characteristics of each service style and discusses their relative advantages and limitations. The document is intended to help understand different food and beverage outlet service options.
The document discusses different types of food and beverage service. It begins by describing the food and beverage industry and its expansion to serve over 100 million meals per day across various sectors like hotels, restaurants, hospitals, and transportation. It then explains that the main goal of the industry is customer satisfaction by meeting physiological, economic, social, psychological, and convenience needs. The rest of the document outlines five main categories of service types - table service, assisted service, self-service, single point service, and specialized service - and provides examples of specific services that fall under each category.
This document discusses different methods of food and beverage service. It begins by defining the catering industry and describing the five main service methods: table service, self-service, assisted service, single point service, and specialized service. It then provides details on each method, including examples. Table service styles like French, Russian, English, American, and gueridon are explained. The document also covers banquet types and buffet styles like display, breakfast, full, fork, and finger buffets. Customer processes are summarized in a table outlining ordering, selection, consumption, and clearing areas.
The document provides guidelines for table service procedures and techniques. It discusses various styles of table service including American/blue plate service, English/family service, French service, and buffet/smorgasbord service. It also outlines principles of table setting like using essential tableware, ensuring diner comfort, having an artistic presentation, and using appropriate items for each dish. The document lists tasks involved in setting the table and rules to observe for order of service and proper tray loading.
The document provides guidelines for table service procedures and techniques. It discusses principles of table setting including using essential tableware to avoid clutter, placing items logically for diner comfort, and achieving balance and simplicity. It also outlines various styles of table service like American, English, French, and buffet service. Tasks involved in setting the table are described such as preparing tableware and condiments, setting covers, and checking function arrangements. Rules for order of service are also provided such as serving the host/hostess first and following a counterclockwise direction, as well as the typical order for serving courses at lunch and dinner.
The document discusses different types of table service in restaurants. It describes 10 types of table service including Filipino service, tray service, blue plate service, family or compromise service, American style, Russian service, French service, and English service. It also discusses self-service styles like cafeteria service and buffet service. Finally, it lists different types of restaurants classified by their food service style like salad bars, drive-in restaurants, smorgasbord restaurants, and sandwich/soup restaurants.
The document discusses different types of table service in restaurants. It describes 10 types of table service including Filipino service, tray service, blue plate service, family or compromise service, American style, Russian service, French service, and English service. It also discusses self-service styles like cafeteria service and buffet service. Finally, it lists different types of restaurants classified by their food service style like salad bars, drive-in restaurants, smorgasbord restaurants, and sandwich/soup restaurants.
There are several types of social groups. Primary groups are small, intimate groups like families where members interact face-to-face and have close personal relationships. Secondary groups are larger impersonal groups like organizations where members have more limited contact. Some examples of types of social groups include primary groups, secondary groups, intimate pairs, quasi groups, genetic groups, congregate groups, dyads, triads, vertical groups, horizontal groups, natural groups, formed groups, treatment groups, task groups, formal groups, command groups, informal groups, interest groups, and friendship groups.
This document discusses social groups and social organizations. It defines social groups as units of interacting individuals defined by roles and statuses. Social organizations are collectivities established to pursue specific aims, with formal rules and structures. It categorizes groups based on ties, purpose, location and organization. Primary groups like family have strong ties, while secondary groups like work are more impersonal. Formal groups are deliberately formed with defined goals, while informal groups arise spontaneously from interactions. Leadership, qualities of effective leaders, and leadership styles are important influences on group dynamics.
Family planning is important for achieving the Millennium Development Goals by reducing population growth and the costs of meeting targets. The document discusses Nigeria's high population growth, maternal and child mortality, and unmet need for family planning. It outlines challenges like inadequate resources, stockouts, and sociocultural barriers. The NURHI program aims to increase modern contraceptive use in urban areas by 20 percentage points through integrated supply and demand initiatives, innovations, advocacy, and partnerships to improve access to family planning for the urban poor.
1. Jose Rizal was born on June 19, 1861 in Calamba, Laguna Province in the Philippines. He was baptized three days later on June 22.
2. Rizal's parents were Francisco Mercado Rizal and Teodora Alonzo Realonda. Francisco was the youngest of 13 children and Teodora was the second child of her parents.
3. Rizal had 11 siblings - Saturnina, Paciano, Narcisa, Olimpia, Lucia, Maria, Concepcion, Josefa, Trinidad, Soledad, and Francisco. Teodora was Rizal's first teacher.
Rizal attended Ateneo de Manila from 1872 to 1877 where he excelled academically, winning numerous medals. He studied under the Jesuit system of education. Rizal then attended the University of Santo Tomas from 1877 to 1882, initially studying philosophy and letters before shifting to medicine. At UST, Rizal displayed leadership in student activism against racial discrimination faced by Filipino students. He helped form a secret society called Companions of Jehu. Despite notable performance, Rizal decided to finish his medical studies in Barcelona, Spain in order to liberate the Filipinos from Spanish tyranny through journalism, education and revolution.
The document discusses marketing definitions, concepts, and management tasks. It provides 3 definitions of marketing from different organizations. It then explains key marketing concepts like the marketing mix, exchange concept, production concept, product concept, and marketing concept. The marketing concept focuses on determining customer needs and satisfying them. The document also outlines responsibilities of marketing management like market analysis and setting goals. It concludes by describing different types of marketing tasks like developmental marketing, remarketing, and demarketing.
1. The document discusses key Filipino values such as pakikisama (social acceptance), kapwa (shared identity), and utang na loob (debt of gratitude). It examines definitions of these values from various scholars and how they influence Filipino behavior and culture.
2. Filipino values are passed through generations with children initially conforming to authority, then adopting social norms from peers, and finally internalizing values in adulthood. Core values like halaga represent standards while diwa reflects the spiritual essence of Filipino traditions.
3. Values like bahala na (fatalism) and hospitality demonstrate important aspects of Filipino social relationships and group orientation over individualism. The document seeks to
Proper table setting involves arranging plates, flatware, and glassware in a specific order. The dinner plate is centered with forks on the left and knives and spoons on the right. Flatware should be placed from the outside in. Additional items like bread plates and glasses are arranged according to standard rules. Table manners are also important to create a pleasant dining experience and show consideration for others.
This document summarizes Jose Rizal's early childhood memories and education in Calamba, Philippines. It discusses:
1) His early education at home with private tutors teaching him subjects like Latin, drawing, and painting.
2) His natural talents and abilities shown even at a young age like sculpting, magic tricks, and writing poems in Tagalog by age 8 advocating for love of the national language.
3) Formative experiences that awakened his concept of love for his country, including his mother's unjust arrest and the execution of three Filipino priests known as Gomburza that deeply affected his brother Paciano.
The document discusses the various functions of the family in society. It lists 9 functions including childbearing, regulation of sexual behavior, identification of social status, social control, child-rearing, education, socialization, and religious and political functions. It also discusses family structures such as patrilineal, matrilineal, patrilocal, and matrilocal. It notes the importance of the family in transmitting inherited traits to children, teaching social responsibility, and serving as a model for future families.
This document provides information about culture and its components. It defines culture as the ways of life of a group of people, including their knowledge, values, customs, and objects. It discusses the key components that define any culture, including symbols, language, technology, values, and norms such as folkways, mores, and laws. Several examples are given for each component to illustrate what they entail, such as examples of symbols, current technologies, value systems, and the differences between folkways, mores, and laws.
This document discusses theories of personality and self-concept and how they affect consumption patterns. It covers several theories of personality including Freudian theory which views personality as consisting of the id, ego, and superego. Trait theory views personality in terms of measurable traits. Self-concept is defined as one's thoughts and feelings about oneself and is influenced by one's actual self and ideal self. Products are chosen that are consistent with one's self-concept and that can help improve self-esteem by closing the gap between actual and ideal selves. Marketers aim to appeal to consumers' traits, self-concepts, and fantasies about their ideal selves to influence product choices.
1. The document discusses the importance and origins of sociology as both a humanistic and scientific discipline.
2. It examines key areas of sociology such as social organization, social psychology, social change, and population studies.
3. The document outlines several pioneers of sociology in the 19th century who helped establish it as a field, including Henri Saint-Simon, Auguste Comte, Herbert Spencer, Karl Marx, Emile Durkheim, and Max Weber.
This document defines key concepts related to culture, including definitions of culture provided by various scholars. It also discusses norms, values, folkways, mores, laws, and how culture changes over time through processes like culture diffusion, culture shock, cultural relativism, and ethnocentrism. Subcultures within a larger culture are also mentioned. Characteristics of culture highlighted include that culture is learned, varies between groups, is a group product, is transmitted between generations, and is adaptive over time.
This document defines key concepts related to culture, including definitions of culture provided by various scholars. It also discusses norms, values, folkways, mores, laws, and how culture changes over time through processes like culture diffusion, culture shock, cultural relativism, and ethnocentrism. Subcultures within a larger culture are also mentioned. Characteristics of culture highlighted include that culture is learned, varies between groups, is a group product, is transmitted between generations, and is adaptive over time.
This document discusses the fundamental characteristics and nature of culture. It states that culture is 1) a product of human behavior, 2) transmitted through learning, 3) gratifies human needs, and 4) tends to integrate society. It is shared and transmitted among members of a social group through language and other symbols. Culture is learned and acquired through experience rather than instinct, and is a social and ideational phenomenon. Cultural traits persist if they satisfy human needs and cultures adapt and change over time through processes like diffusion and convergence.
2. Dining room is the place
where food which has been
carefully prepared is to be
served. In a foodservice
establishment , care must
be taken to prepare and
arrange the dining room
such that efficient service to
guests can be render. The
best food may lose its
appeal when served in a
poor manner. On the other
hand, good service
sometimes makes up for
whatever is lacking in the
food.
3. SELF-SERVICE
Calls for customers or
guests selecting their own
food form a point where
food offerings are arranged
, either in a food counter or
in an assembly line. The
guests then carry their own
food to the dining table.
There are two categories of
this type of service. These
are the cafeteria service and
the buffet service.
FOOD-SERVER SERVICE
There are two major categories
of food server service: counter
service and table service. As
the term implies, food server
service is distinguished by the
presence of someone who
personally attends to the
needs of the diner, in contrast
to the self-service type where
the diner is given minimal
assistance from the
foodservice staff
4. Cafeteria
Cafeteria- is a type of food
service location in which there
is little or no waiting staff table
service, whether a restaurant
or within an institution such as
a large office building or
school; a school dining
location is also referred to as a
dining hall or canteen (in the
UK, Ireland and some
Commonwealth countries).
Cafeterias are different from
coffeehouses, although that is
the Spanish meaning of the
English word.
Buffet
Buffet – sometimes called
smorgasbord. A buffet is typically
a long table with lavish displays of
food. Guests make their way
down the line to pick and choose
from an a la carte-style menu.
Buffets are versatile and work for
many cuisine styles. Guests
appreciate the variety a buffet
offers, and even finicky eaters can
find something to nibble on. While
this is a less formal service style,
a well-planned buffet meal can still
be elegant depending on the
dishes you serve.
5. Traditional Cafeteria Service Bollow Square Service
Where foodservice staff stand
behind the counter where food is
displayed or arranged , ready to
serve the diners as they pass by. This
type of service is commonly used for
school and industrial foodservices. Its
major concern is to serve food in a
fast and efficient manner , using
uniform portions consistent with the
standard portions used in the
establishment. Efficiency is often
measured in terms of the numbers of
guests that can be served un an hour
or in a meal period.
Is designed so that every guest can go
directly to the areas he or she is
interested in. (Once in a while, you'll hear
it referred to as a hollow square
program.) Food stations may be laid out
in a giant U-shape, a square with islands
within the middle, or just about any
shape the room size will permit. This
design can be attractive but is frequently
confusing for first time customers.
You're most most likely to discover this
layout in an industrial cafeteria, where
employees eat each day and soon
become familiar with it.
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6. Counter Service
Counter service is a form of
service in restaurants, pubs,
and bars.
Counter service is also
called "bar service" in the
case of pubs and
bars where the counter is
also called the bar.
Counter service is
compared with table service
where service is provided at
the table.
Table Service
This is use in residences and
in hotels and restaurants
where dining areas are
arranged in varying degrees
of formality and where service
staff attend to the diners’
needs as they follow certain
styles of service.
In general there are four
distinct styles if table service.
These are the American, the
English , the French, and the
Russian. The first two are
informal types while the other
two are more formal.
7.
8. : The American service is a pre-plated service
which means that the food is served into the guest's plate in the kitchen
itself and brought to the guest. The portion is predetermined by the kitchen
and the accompaniments served with the dish balance the entire presentation
in terms of nutrition and color. This type of service is commonly used in a
coffee shop where service is required to be fast.
The following advantages of this type of service account for the wide
usage in homes and foodservice establishment.
1. The kitchen staff is mainly responsible for the food quality, portioning, and
presentation. Hence, consistency of the food product is maintain.
2. This service style allows for prompt service because most food items are
already prearrange on the plate when served to the guest.
3. There is no need for skilled food servers. Service can be efficiently
performed with minimal training and experience.
4. The cost of equipment needed for this type of service is minimal. No
elaborate trays, carts and table appointments are necessary.
9. : 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.
This type of service is commonly used in homes and informal
restaurant. Its popularity and wide usage could be due to the
following reasons:
1. It is simple and easy to execute.
2. It does not call for highly experienced or trained food servers.
3. The dining room space required is minimal.
4. Service can be fast, depending on the diners’ preference since
they can control their pace while dining.
10. : It is a very personalized service. Food
is brought from the kitchen in dishes and salvers, which are placed
directly on the table. The plates are kept near the dish and the
guests help themselves.
1. Food is served from the gueridon where the rechaud keeps the
food warm. The gueridon is kept close to the guest’s table.
2. Food is partially prepared by the chef in the kitchen and cooking is
finished by the chef de rang using the gueridon, in full view of the
guests. The chef de rang also does the carving of meal or poultry,
the preparation and flaming of the dishes, and the arrangement of
the cooked food on the guests plates. The commits de rang carries
the plate of the food of the guests.
3. Food is served to the guests from his/her right side, except
butter, bread plates and salad.
11. : An elaborate silver service much on
the lines of French service except that the food is portioned and
carved by the waiter at the guerdons 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.
12. Table appointments are implements used from dining which
consist of linen, silverware, dinnerware, glassware and
centerpiece. Proper care and wise selection of table
appointments result in beauty in table setting. The appearance
of the table will add to the enjoyment of the meal. It is used in
buffet service, meal service, plate service , formal service,
French style , American style , English style and Russian style.
Table Appointment
13. Tablecloth- a piece of cloth , paper , or plastic used to cover the
dining table.
Runner- a long , narrow strip of cloth used to provide accent to a
bare table. Accent could be created through the runner’s color,
design, or texture.
Place mat- a piece of cloth, paper, or plastic over which the table
appointments to be used by a diner are arranged. Place mats come
in different shapes and range of sizes of a mat is 46 cm x 61 cm.
Silence cloth- a thick material used under a tablecloth to minimize
noise during table setting and dinning.
Top cloth- a piece of cloth placed over the tablecloth to protect
from being soiled and at the same time enhance the appearance of
the table. It is used to avoid replacing the tablecloth too often, thus
saving laundry cost and preventing excessive wear and tear. Top
cloth cloths come in varied colors and materials to match the dining
room atmosphere.
14. - pieces of cloth or paper provided for guests use during
dining to wipe off spillages and/or smears and smudges on the
diner’s lips. Napkins come in different sizes depending on the meal
and style of service observed, thus:
a. Dinner napkins – traditionally made of white linen damask or plain-
colored linen material, the standard size of which is anywhere
between 46 to 61 cm square
b) Luncheon or breakfast napkin- made of absorbent material or
paper, the standard size of which is anywhere between 23 to 30 cm
square.
c) Tea napkin- used for merienda, snack, tea, the standard size of
which is anywhere between 15 to 23 cm square.
d) Cocktail napkins- a small piece of material, the standard size of
which ranges from 10 to 15 cm square; cocktail napkins come in
different colors or design.
15.
16. Linens must be selected based on the following consideration:
occasion, type of material, color and design, durability, and
versatility.
Formal occasions call for ramie or damask materials. Paper and
plastic are only used for informal occasions.
Linens must be made of absorbent material. They must also be
durable to withstand frequent washing and colorfast to be always
presentable in the dining room.
The color and design of the linen must be selected to the blend with
the overall color motif and style of the dining room.
It is wiser and more practical in the long run to purchase linens of a
durable material, even at a relatively higher price, than to practice
false economy by buying cheaper linens which are not durable.
The more uses can be made of one’s lines, the less investment is
needed.
17. Washable lines, whether the are made of natural, synthetic, or
fiber blend, can easily be cared for following these
techniques:
1. Remove stains immediately, while fresh.
2. Always know the type of material used. Be sure materials are
colorfast before attempting to used chemical for removing
stains.
3. Glycerine ma be used to moisten lipstick stains, making it
easy to remove them. Stains from coffee, fruits, and
vegetables may be removed by soaking the cloth in cold
water.
4. Be sure linens are clean and dry before storing them.
5. Press colored and embroidered linen on the wrong side to
protect color and design.
18. All table over which placed
during dining are called
dinnerware. They come in a
variety of materials
including clay, glass,
ceramic, plastic, and paper.
The type of material used
determines the quality,
price, and durability of the
dinnerware.
19. 1. Place mat- a 30-cm plate usually made of metal, wood, porcelain,
or wicker and serves as an underline for other dinnerware used
during the meal, especially formal dinners.
2. Dinner plate- a 25-cm plate used for the main dish in formal
dinners.
3. Luncheon or breakfast plate- a 23-cm multipurpose plate used for
daily dining.
4. Soup plate- a 23-cm deep plate used for soup in formal or sit-
down dinners
5. Salad plate- an 28-cm plate used for salads and desserts or as
under liners for glass stemware.
6. Cereal bowl- a 15-cm multipurpose plate used for cereals, dessert,
salads, and soups, depending on the depth.
7. Bread-and-butter plate- a 15-cm plate which has a flat, smooth
surface and used for breads, desserts , molded, salads, or
individual portions of rice.
20. Cup and saucer- used for serving hot beverages, such as
coffee or tea. The saucer is used as an underliner for the cup
. As differentiated from the bread-and-butter plate, the
saucer has an inner ring or groove which is meant to hold the
bottom of the cup in the place to prevent it from sliding
during service.
Demitasse cup and saucer- a small cup with small saucer
used to contain half the amount of hot beverages as served in
the regular cup. This is used in formal dinners where , with
the number of courses served, the regular cup of coffee or
tea may be more than what a guest can consume; hence, the
use of smaller cups.
21. Dinnerware must be selected based on the following considerations:
1. Shape of each piece
2. Versatility of use
3. Type of material in relation of one’s requirements
4. Design in relation to the style of service
5. Workmanship
6. Availability
7. Durability
8. Price
22.
23. To prolong the life of dinnerware, the following handling
procedures are suggested:
1. Handle and store carefully to avoid breakages. When storing
china, use pads in between pieces.
2. Dinnerware made of china and earthenware may be heated in
warm, not hot, temperature.
3. Rinse plate immediately after use and scrape food using a
rubber scraper. Steel wool or any rough scouring pads are
likely to damage the surface of the plates. Tea and coffee
cause stains on plates. Immediately rinsing after every use is
necessary.
4. Wash dishes in warm using mild detergent.
24. Beverages ware includes all dining implements used to serve all
types of beverages. This includes glassware, plastic ware, and paper
ware.
The common used beverages ware items are as follows:
1. Water tumbler- a 236-ml glass with a narrow base and wide mouth.
2. Juice glass- a 177-ml tumbler used for juiced.
3. Highball- a 355-ml glass whose width is the same as its mouth.
4. Whiskey glass- a 44-ml glass with a narrow base and a wide mouth
5. Old fashioned glass- a 222-ml glass with a narrow base, a wide
mouth , and a thick body.
6. Goblet- a 236-to 355-ml glass with a wide mouth and a wide bowl
stem.
7. Cocktail glass- a 74- to 148-ml stemmed glass whose body comes
in different shapes.
25. 8. Champagne glass- a 133- to 163-ml stemmed glass
with saucer like appearance and hallow stem
9. Sherry- a 59- to 89-ml V-shaped glass with a short
stem
10. Wine glass- an 86- to 148-ml tulip-glass with a long
stem
11. Cordial- a 29-ml glass with tulip-shaped body
12. Brandy glass- a 148- to 325-ml glass with wide ,
oblong-shaped body, arched mouth, and a short stem
26. There are three types of glassware: lime glass, lead glass,
and borosilicate glass.
1. Lime glass
2. Lead glass
3. Borosilicate glass
27. The quality of glassware is
determined by its clarity , luster,
freedom from bubbles or streaks,
absence of shade of color,
perfect shape, and smooth,
rounded edges.
Glassware must be selected
based on versatility of used,
quality of material, flexibility of
design, availability, and price.
28. To ensure that glassware keeps
beautifully and provides service for a
long time, the following suggested
care procedure should be observed:
1. Wash glassware with warm water
and mild detergent.
2. Dr glassware using lint-free cloth.
3. Store on shelves with the rims
facing up to avoid possible
chipping. Do not stack one over the
other
29. Flatware includes all tools used for eating and serving. The more
commonly used flatware pieces are as follows:
1. Dinner fork- a four- pronged fork used for regular meals.
2. Salad/dessert fork- a four- pronged fork, shorter and broader than the
dinner fork, used for salads and desserts.
3. Oyster fork- a small, three-pronged fork used to pick the oyster from
its shell.
4. Pickle/Lemon fork- a very small, two- pronged fork used for small
pieces of food.
5. Serving fork- a large, four-pronged fork with a longer and larger
handle used for serving food.
6. Dinner spoon- a spoon with an oval bowl used for luncheons and
dinners.
7. Soup spoon- a spoon with a round bowl used for soups.
8. Relish spoon- a small, usually pierced spoon used for serving relish,
olives, and pickles.
9. Teaspoon- a small spoon with an oval bowl used for coffee or tea.
10. Demitasse teaspoon- smaller than the standard teaspoon and used for
after-dinner coffee or tea.
30. 11. Iced teaspoon- a long- handled teaspoon used for drink served in a tall
glass, such as iced tea.
12. Serving spoon- a large spoon with a deeper bowl and longer handle
used for serving food.
13. Sugar spoon- a small teaspoon with a spreading bowl used for serving
sugar.
14. Dinner knife- a knife with either straight or serrated blade and a broad
or rounded tip used for luncheons and dinners.
15. Steak knife- a knife with a serrated and a pointed tip used for steak.
16. Butter knife or spreader- a small, broad spatula used as an individual
butter server.
17. Butter server- a small broad spatula, bigger than the spreader used for
serving butter.
18. Pastry or pie server- a short- handled spatula, which is elongated and
leaf shaped, used for serving cakes and pastries.
19. Soup ladle- a big, round bowl with a long handle used for serving soup.
20. Gravy ladle- a small bowl with along handle used for serving gravies
and sauces.
21. Sugar tongs- small tong used for serving sugar cubes.
22. Iced tong- tong with a rounded bowl and a short prongs used to pick
cubes of ice.
31. Flatware come in different materials such as sterling silver , plate
silver, vermeil, stainless steel, and other combination of metal.
Sterling silver Stainless steel
Silver-plated Vermeil
32. The following are suggested guides in selecting flatware:
1. Get as much information as possible before any purchases are
made. Flatware can be expensive. Be sure that what you buy is
worth the cost.
2. Lay the pieces of flatware side and look at the patterns and
design in terms of your intended usage.
3. Try to handle each piece and pretend to go through the motion of
eating to check if each piece is comfortable to handle and use.
some flatware pieces are impractical in shape and difficult to
hold.
4. Note the weight and thickness of the parts. The fork should be
thickest at the narrowest part of its handle. The knife should be
thickest at the part which joins the blade and the handle.
Flatware must be selected based on durability, utility for table service,
size and shape, versatility of design and material, and care required.
33. The table is set for any of the following reasons:
1. To make dining easier and more comfortable on the part of
the diner.
2. To give a sense of security to the diner, knowing that all
implements needed in dining are within his/her reach
3. To give the dinner an enjoyable, aesthetic experience
4. To depict a style of living or a family’s way of life, values, and
tradition
To preserve its beauty and functionality, flatware must be washed as
soon as possible after use with hot water and mild soap or
detergent. For flatware that tarnishes, store the pieces in tarnish-
proof bags.
34. In table setting, common sense should be the best guide when one
is not sure of what to do. Anything that is not needed on the table,
or is not required by the menu, need be set. As long as one
remembers the purpose of table setting, it is easier to make
decisions specially when resources are limited.
There are some guidelines commonly observed in table setting.
These are general rules that pertain particularly to the cover, table
decorations, and centerpieces, and in arranging tables and chairs.
35. The smallest unit in a table
setting is called a cover. It
consists of the linen, dinnerware,
flatware, and beverage were
used by one person. The
breadth allotted for one cover
ranges from 51 to 76 cm, but an
average of 61 cm is widely used.
This is large determine by
factors such as the menu or type
of food to be served, the size of
the table, and the style of
service.
All table appointments laid on a
cover must be aligned 2 ½ to 4
cm from the edge of the table.
36. 1. Napkin
2. Fork
3. Breakfast plate
4. Knife
5. Spoon
6. Cup and saucer
7. Juice glass
8. Water glass
1
2
3 4 5
6
78
38. 1. Linen
a. Press the tablecloth to remove all creases for a neat
appearance. Lay the tablecloth on the table, allowing an
overhang of 30 to 38 cm. Be sure that the drops at the
sides of the table are even. Check also that the shape of
tablecloth conforms with the shape of the table.
b. For more formal dining, the use of the silence cloth is
suggested. Lay this under the tablecloth to minimize noise.
c. When the table has a beautiful finish, place mats may be
used in place of tablecloths.
d. Place mat must be arranged flushed with the edge of the
table or at a distance of not more than 2 ½ to 4 cm from
the edge of the table.
39. e. Napkins may be laid on the table in any of the following ways:
At the center the cover, between the knife and the fork.
On the dinner plate
On the left side of the dinner plate, under the fork
On the left side of the fork
When the napkins are simply folded and laid on the left side of
the plate, the open edges must face toward the right, facing the
plate.
Napkins may be folded in different ways, ranging from the
simple fold to more elaborate ones.
40. 1. Fold AB over CD.
Crease
2. Turn napkin over.
Roll from edge EF to
GH, exposing the
cuff which is folded
underneath.
3. Let stand as shown.
A B
C D
E G
F H1 2
3
41. 1. Fold well-starched square napkin to form a triangle by
bringing point A to B. Crease folded portion CD.
2. From the folded end CD, make another fold, EF,
approximately 5 cm wide, to GH to form cuff. Crease
thoroughly.
3. Roll napkin neatly and evenly, with the cuff outside, from
point C to D.
4. Tuck the end of the cuff C, firmly inside the cuff to fold
candle in place.
5. Let candle stand firmly.
42.
43. 1. Fold well-starched square napkin according style, each small
fold approximately 5 cm wide, or according to desired width.
Fold from points AC to points BD. Crease thoroughly.
2. Fold in half horizontally, by bringing points AB over CD. Press
lightly.
3. Put the folded points EF inside a water glass. Arrange inside
folds to spread evenly and fold over the sides of the glass to
form a fan
44. This fold used when wine glass is being
provided in the meal.
45.
46.
47. 1. Fold square napkin by
bringing points AB upwards to
points CD . Crease.
2. Fold CD downward to points
EF. Crease.
3. Fold GH downwards, slightly
overlapping the fold created
in (2).
4. mentally divide the napkin
into six parts, then the fold
under one-sixth of the napkin
(points KL) on the left and on
the right.
5. Bring together the folded ends
by folding them over to meet
at the center, MN.
48. 1. Fold square napkin
horizontally into half by
bringing points CD to
points AB.
2. Form accordion-pleats
from points EF to GH.
3. Fold the accordion-pleated
napkin into two at points
IJ.
4. Press O to P for the fan
handle. Securing the
centerfold with a pin,
spread out the pleats to
give a fanlike effect.
49.
50. 1. Fold corners A, B, C, and D of
a square napkin to center.
Crease thoroughly.
2. Once more, fold corners E,F,G,
and H to center. Crease
thoroughly.
3. Turn napkin to opposite side.
4. Fold corners I,J,K, and L to
center. Holding the center-
point firmly, turn napkin
upwards.
5. Spread out the folds and flaps
to form a rose shape.
6. Place napkin over a plate or
soup plate.
51.
52. 1. Hold folded corner
of square napkin in
your left hand.
2. With the right
thumb, fold corner A
to corner B.
3. Curl the triangle
around the thumb to
form a tent.
4. Let tent stand over a
plate, in the middle
of a cover or on the
left side of the fork.
1
2
3
4
53. a. Hold dishes and plates without touching the surface, with the thumb on
the edge of the plate and the rest of the fingers supporting the plate
underneath.
b. Set the bread-and-butter plate at the left of the cover above the tip of
the fork. This is meant to balance the glasses on the right side of the
cover.
c. When table space is inadequate, the bread-and-butter plate may be
omitted. Instead, bread and butter may be placed on the dinner plate.
d. Set the salad plate on the table in any of the following places:
1. At the tip of the fork on the left of the cover, if no bread-and-butter
plate is used.
2. To the left, a little below the bread-and-butter plate which is set at the
tip of the fork.
3. To the right of the bread-and-butter plate , which in this case is moved
further to the left. In this arrangement, the salad plate is on the left side
and is almost above the lunch or dinner plate.
e. In formal service , set place plates on the center of the cover.
f. If the dinner plate is to be set, place it on the center of the cover last,
just before dinner is to be served.
54. a. All flatware must be clean and free from spots and fingerprints.
b. Lay flatware pieces 2 ½ cm from the edge of the table. Set them in
order of used, from the outside toward the plate.
c. Used symmetry and a logical and convenient arrangement of flatware
on the table.
d. Lay the dinner knife on the right side of the plate with its cutting edge
facing the plate. With the cutting edge turned toward the plate, the
dinner avoids cutting his/her fingers when the knife is picked up.
e. Do not set more than three knives. The knife need not be set when the
menu does not call for anything to be cut.
f. Lay all spoons on the right side of the plate with their bowls facing up.
g. Lay all forks on the left side of the plate with their tines facing up. The
only exception is the oyster pork which, when used, is set on the right
side of the soup spoon.
h. No more than three forks should be set at the left.
55. Parallel to the
table edge, across
the edge of the
bread-and-butter
plate.
On the right side of
the bread-and-butter
plate perpendicular to
the edge of the table,
with the cutting edge
facing toward the left.
In the center of the
bread-and-butter
plate with the cutting
edge facing the diner.