This document provides instructions for various food service styles and techniques, including: - French and Russian service styles as well as buffet service. - Proper placement of dishes and utensils on dining plates. - Guidelines for safely loading and transporting food trays, such as placing heaviest items in the center. - Techniques for plating and serving food, beverages, and removing used dishes from tables.

1. HOUSEHOLD
SERVICES 10
Quarter 4: Week 2

3. Place only the
essential tableware
depending on the
style of meal service.
ANSWER

5. A French style
table service is
also called à la
française.
ANSWER

7. In a buffet
service, the food
server picks up
the plate and
delivers food to
the guests.
ANSWER

9. Russian service is the most
popular style used in
restaurants in which the
server holds the platter
with the left hand and
apportions the food from
the platter to the guest’s
plate.
ANSWER

11. The dinner spoon
and the steak
knife are located
on the left side of
the dining plate.
ANSWER

13. Let’s
Watch
This!

15. LOADING OF TRAYS

16. LOADING OF TRAYS
 Place the heaviest plates at the
center of the tray.
 Glasses, cups, teapots and
coffeepots must not be placed near
the sides or edges of the tray where
they are likely to fall off.
 During service, arrange the cups and
saucers on the tray separately instead
of having each cup on top of a saucer.

17. LOADING OF TRAYS
 In stacking soiled dishes, place the
heaviest plates at the center of the
tray so that one arm can support
them.
 Place tall objects, such as glasses 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.

18. LOADING OF TRAYS
 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.

19. SERVING PLATED
FOOD

20.  Serve food from the
left side of the
customer.
 Use your left hand in
placing the food
plate of the
customer while your
right hand holds the
tray.

21.  While placing the
food plate from the
customer’s left side,
step your left foot
forward for balance.
 When removing dirty
plates and dishes
from the table, do it
from the right side of
the customer.

22.  Follow the 3S in
dishing out
(stack, scrape,
separate). Use a
tray in delivering
plates of dishes
as well as in
removing used
dishes.

23. SERVING BEVERAGES

24.  All types of beverages
are served on a bar
tray.
 Serve all drinks
from the right or
front of the table
with a coaster
and a napkin.

25.  Refill water goblet
continuously.
 To serve soft
drinks, pour
directly into the
glass ¾ full
without touching
the rim of the
glass.

26.  Serve bottled drinks
(beer and soft
drinks) by pouring
them into a glass.
 To serve wine
from the bottle,
hold the bottle
slightly to the
right to prevent
spillage.

27.  To serve white wine,
pour from a great
height, about 5 to 10
centimeters above the
glass.
 To serve sparkling
wine, pour from
quite high up so
that the bubbles of
carbon dioxide are
freed as these
enter the glass and
rise to the surface
of the wine.

28.  Serve red and high-
quality wine at 15 to
18 °C (57-63 °F).
 Serve white
wine, light and
gassy, quite
cold at 8 to 10
°C (46 to 50
°F).

29. ORDER OF SERVICE

30.  Cold dish followed by hot.
 Liquid followed by solid.
 Salty or sour flavored items followed by sweet.
 The march of the menu should be appetizer,
soup, main course, and dessert.
 Always observe cleanliness and proper hygiene
Handle food tray carefully to avoid spillage and other
untoward accidents