Good Service

1
Good Service

• Etiquette Rules of Service
• Ladies 1st order, served, cleared.
• Order by Age
• Even if Host is woman. (look for clues on
  whos who.)
• 2. Individual table approach.
• 3. All guests at table are served at same time.
• (Guests should not eat before others are
  served)
• 4. All service from the RIGHT. (with the right
  hand.)
• Food, beverages and clearing the table.
• 5. All beverages carried on salvers. (even if
  just one beverage.)
• 6. Never reach across guest. go around!

2
Good Service 6-11
7. Plates are held by the RIM. (placed gently
on a table, guest warned about temperature.) 8.
Glasses held by stem or base. (glasses are not
overfilled) Water glasses removed when filling,
wine coffee NOT! 9. Flatware held by the handle
(Carried on tray.) (placed on correct side and
on table not on plate). 10. Uncharged items are
continuously replenished without asking. 11.
Beverages replenished at ¼ full (or ¾ empty). Ask
if additional charge! 12. Servers check back
within 30 seconds after delivery of main
course. 13. Main food item placed at 6 Oclock.
3
Good Service
14. Cup Handles on the right. 15. Tables are
continuously cleaned crumbed (All empty
glasses removed except water.) 16. Guests are
walked to their destinations. 17. Sir or
Madam. 18. When guest temporarily leaves table
napkin is refolded or replaced. Dropped
napkins are replaced. 19. Wait until everyone is
finished before clearing. (Exception
Desserts) 20. Every person, at table, served at
same time. 21. Checks presented after inquiry.
(Placed in check holder)
4
Black sapote (Mexico)-color and texture stewed
prunes, pudding, beverages
Mangosteen (South Asia) eaten fresh, used as
medicine
Kaffir lime leaves (S. Asia) Flavoring
Yuzu (Asia) Flavoring, cosmetics
5
Restaurant trends Menu Degustation tasting
menu with wine pairings Tableside Sous-Vide Che
ese Courses Small is Big -small plates time
variety Ethnic products Kaffir lime, seaweeds,
mangosteen, Black Sapote, Yuzu 2007 Bite-size
dessert Locally grown produce Organic produce
Bottled waters Espresso/specialty beverages
(Bubble Tea, Vinegar water, aqua fresca)
Whole-grains Salts Mediterranean cuisine
Latin American cuisine Pan-Asian
cuisine Health foods wine chocolate
6
Food Trends Demographics (age
ethnicity) IN healthy, natural,
wholesome (taste over nutrition!) Free range
eggs, line caught, wild fish Name address of
center of the plate Niman Ranch beef, Jamisan
Farm lamb, Berkshire pork, N.A. bison, Native
American wild rice. Slow Food Molecular
gastronomy F Adrian, Herve/Gagnair, H.
Blumenthal Probiotic Medicine in foods
nutraceuticals OUT Gm, transfatty acid, Low
carb (GI glycemic index)
7
Last year in food wine items Pea tendrils,
baby beets, pomegranate, kumquats, Greek yogurt,
microgreens, sea salts, Flavored salts,
Quality teas, bread, butter, gravlax, figs.
Watermelon, buffalo Pinot Noir, wines from
Argentina, Portugal, Spain, New
Zealand Screwcaps, Bag in the Box, Champagne
8
Tainted scallions
9
A child died
10
(No Transcript)
11
(No Transcript)
12
(No Transcript)
13
Consumerism and Foodservice Issues

• Junk food
• Nutritional labeling
• Sanitation
• Alcohol abuse

14
Junk food fooling people into overeating?
Fast food restaurants are feeding the obesity
epidemic by tricking people into eating many more
calories than they mean to, an important study
has shown. Typical menus at McDonald's, KFC and
Burger King contain 65 per cent more calories per
bite than standard British meals, making it far
too easy for customers to overindulge without
realizing it.
15
Concern Overweight
16
(No Transcript)
17
US A M
R UK G F S
I F
Obesity International concern French woman
53, 137.6lbs. US woman 54 164.3 lbs.
18
BMI Body Mass Index
19
For example, a person who weighs 220 pounds and
is 6 feet 3 inches tall has a BMI of 27.5.
20
Three-quarters of Americans said they ate
reduced/nonfat foods in the last year, and more
than half said they ate "lite" foods. Fresh
fruit consumption rose by 4 from 2002 to 2004,
while fresh vegetable intake fell 2. Growth in
no- and low-fat food items has slowed to single
digits but still represents a 32 billion segment
of the food industry, more than twice the size of
the organic food industry. Italian remains the
most popular ethnic food, but Mexican experienced
a 10 surge in popularity and may soon take over
the top spot.
21
(No Transcript)
22
(No Transcript)
23
(No Transcript)
24
Nutrient Claims vs. Health Claims

• Nutrient claims Statements about specific
  nutrient of menu items or meals

Officials Looking at Truth in Menu
Issues Related to "Fresh catch" or "Catch of the
day"
25
Customers talk healthy but eat large Ruby
Tuesday sales declined after putting calorie
counts on menus and shrinking portions, the chain
rolled out the Ultimate Colossal Burger, with 1
pound of meat and almost 1,800 calories.
Avoiding trans fats in restaurants MSG
Health claims Statements that tie foods or meals
to health status or disease prevention
No more "lite" or "heart-healthy" claims that
restaurants can't back up CSPI
26
Nutrition Labeling and Education Act of 1990.
FDA In 1997 any restaurant making nutritional
claims for its food must be prepared to back up
that claim. health claims -- such as being
low-fat, no-fat, no-cholesterol, or
heart-healthy -- must offer nutrient
information. Words to watch out for Free, low,
reduced, healthy, lite, high in, lean,
"consumers still need to watch out and use
common sense. (portion size)
27
Calories Total fat Sodium (mg)
AppetizersBuffalo Wings with dressing
1,010 80 2,460 Tuscan Spinach
Dip with vegetables 590
41 1,300
Guiltless Grill Entrées Platters Guiltless
Chicken Sandwich with black beans vegetables
530 9 Guiltless Grill Pita
with black beans
550 9 Guiltless Chicken Platter with
rice, corn, vegetables 560 9
Guiltless Tomato Basil Pasta
670 15
Daily Values (daily limits for a 2,000-calorie
diet) Total Fat 65 grams. Sodium 2,400
milligrams.
28
The solution?