Presentation Notes Setting the Tone: Table Setting, Dining, and Service

Transcription

1 Slide 1 Table Setting, Dining, and Service

2 Slide 2 Copyright Texas Education Agency, These Materials are copyrighted and trademarked as the property of the Texas Education Agency (TEA) and may not be reproduced without the express written permission of TEA, except under the following conditions: 1) Texas public school districts, charter schools, and Education Service Centers may reproduce and use copies of the Materials and Related Materials for the districts and schools educational use without obtaining permission from TEA. 2) Residents of the state of Texas may reproduce and use copies of the Materials and Related Materials for individual personal use only, without obtaining written permission of TEA. 3) Any portion reproduced must be reproduced in its entirety and remain unedited, unaltered and unchanged in any way. 4) No monetary charge can be made for the reproduced materials or any document containing them; however, a reasonable charge to cover only the cost of reproduction and distribution may be charged. Private entities or persons located in Texas that are not Texas public school districts, Texas Education Service Centers, or Texas charter schools or any entity, whether public or private, educational or non-educational, located outside the state of Texas MUST obtain written approval from TEA and will be required to enter into a license agreement that may involve the payment of a licensing fee or a royalty. For information contact: Office of Copyrights, Trademarks, License Agreements, and Royalties, Texas Education Agency, 1701 N. Congress Ave., Austin, TX ; phone ; copyrights@tea.state.tx.us.

3 Slide 3 Apprentice Captain Front Waiter Headwaiter Maître d'hôtel Apprentice One who works under the guidance of a skilled worker to learn a particular trade or art Captain Responsible for a server area of usually 15 to 25 guests and is assisted by the front waiter or an apprentice Front Waiter Has only 1 or 2 years of experience and works with the captain Headwaiter Responsible for service in a particular area such as banquet room or dining room Maître d hôtel responsible for overall management of service The front-of-the-house crew is primarily responsible for serving the customer. We have previously talked about some front-of-the-house positions, but here they are a little more specified. The positions on the slide are listed by management first, and newcomers to the job last.

4 Slide 4 American/German (plate service) English (family style) French (cart service) Russian (Platter) As far as a dining table is concerned, there are 4 types of service. American/German service serves the food on the plate and brings it to the guest. English style service places all the food on bowls on the dining table. The bowls are passed to each guest who helps themselves. In French service, food is prepared on large trays and portioned to guest s plates at the table. For Russian Service, food is served from platters to the guest s plate. Also, with Russian service each place setting may have a charger a large plate that other plates are served on, and then removed before the main course.

5 Slide 5 1. Welcome guests 2. Place napkins 3. Pour water 4. Present menu 5. Inspire Entice Inform 6. Take beverage/appetizer order 7. Serve beverages/appetizer 8. Take food order 9. Remove appetizer dishes 10. Serve salads As customers are waited on, there is a sequence in which customers are generally served. These steps may be done by different people such as a host/hostess and wait staff. The sequence may vary depending on the type of restaurant.

6 Slide Serve salads 12. Remove salad dishes 13. Serve entree & accompaniments 14. Check with guests 15. Clear tables/crumbs 16. Take dessert order 17. Present guest check Depending on the restaurant, the serving staff may remove guests plates when they complete their courses, or this service may be done by a bus person. Be sure of your employer s policy and job duties. Bottom line: Take good care of the guests.

7 Slide 7 Tasks on the right side of the customer: Setting & Clearing plates Changing flatware Pouring & serving beverages Tasks on the left side of the customer: Serve food from the left Never serve with the back of your arm facing the customer As you wait on a customer, be aware there are specific tasks that are done on the right side of the customer, and tasks that are done on the left side of the customer. Remember, on the right side you are removing and on the left side you are leaving (such as the dinner plate).

8 Slide 8 Textbooks: National Restaurant Association, Foundations of Restaurant Management and Culinary Arts Level 1, Prentice Hall, New York, 2011, Chapter 10 Section 3 Serving Your Guests. * Glisslen, Wayne, Professional Cooking, John Wiley & Sons inc., New Jersey, 2011 Websites: Table Settings with Pictures Look for table settings to gain inspiration. * Table Setting Ideas How to set a table.