Table Service

1
Table Service

• FSM2040

2
The Server

• What are the duties of a server?
• Salesperson
• Positive Attitude
• Communication Skills

3
The Sequence of Table Service

• Greeting the Guest
• Seating the Guest and Presentation of Menus
• Bread
• Greeted by Server
• Menu and Specials
• Beverage Order
• Taking the Order
• Appetizers, Clear
• Entrees, Clear
• Dessert, Clear
• Check and Coffee/Cordial
• Also wine courses, intermezzo, aperitif

4
Serving

• Adjustment of Flatware
• Clearing the table
• Replacing of Flatware
• Crumbing the table
• Checking with customers
• Presentation of check
• Farewell

5
French Service

• Originates from the first meals served in France
• Divided into three separate services
• Hors doeuvres served first
• three courses
• appetizers, main and dessert
• Food kept on warmers
• on side table or larger buffet-type of table
• The valet would offer to serve or the guest could
  help themselves

6
French Service

• In 1787 the revolution
• Chefs opened restaurants
• 1765 to 1800
• restaurants in Paris increased by 500
• Common was the gueridon (cart) and heated on a
  rechaud
• Chef de Rang
• flambé, carve and filet all in front of the guest

7
French Service

• Commis de rang
• Chefs Assistant
• food orders in the kitchen
• bring food to the table
• clear
• Advantages of French Service
• Personal attention
• Showmanship
• Lower kitchen labor cost

8
French Service

• Advantages
• Great service
• Entertaining to look observe
• Quality standards
• Disadvantages
• Smells-up dining room
• More physical space required
• High cost of equipment
• Training
• High menu costs

9
Russian Service

• Servers give the empty plates to the guest from
  the right
• Plattered items are served from the left of the
  guest
• Use a service set spoon on bottom and fork on
  top
• Nappe the sauce from a gooseneck
• In Europe called Silver Service

10
Family Service

• Empty plates are preset in front of the guest
  from the right
• Serving utensils are placed on the table to the
  side of the platter
• Food is placed on the table
• on platters
• in bowls/tureens
• Guests help themselves
• Dining Parties are sometimes seated together at
  large tables

11
Butler Service

• Three versions
• One
• Server holds platter to the left of the guest
• guest helps themselves using a service set
• Two
• server holds a tray
• guest serves themselves using a cocktail
  napkin/BB
• Typical for cocktail parties
• Three
• used in a 3 course classical Tea Service
• Savory sandwiches, scones and sweets

12
Banquet Service

• all the factors are predetermined
• of guests, type of menu, budget, date, day,
  time (and gratuity?)
• Guests are served each course simultaneously
• Generally for larger groups
• Table dHote menu only no a la carte

13
Place Setting (Basic)
14
Bread
15
Dessert
16
Glasses
17
Seafood
18
Place Setting

• Each restaurant is different (menu)
• Above the tip of the dinner knife is the water
  glass
• Next to the water glass are the wine glasses
• On the left hand side
• dinner and salad forks
• immediately above or to the left is the BB
• Distance between the knife and fork is 12 for a
  banquet and 18 for an a la carte establishment
• The flatware can be put in straight line or
  staggered
• No coffee setting
• this should be brought with or after the dessert
• Utensil used to eat the first course is placed on
  outside