3.01C Table Appointments

Transcription

1 3.01C Table Appointments All the items needed at the table to serve and eat a meal. 3.01C Table Appointments 1

2 Classification of Tableware Dinnerware Flatware Beverageware Holloware 3.01C Table Appointments 2

3 Plates, cups, saucers, bowls Dinnerware includes: China stoneware earthenware pottery Other materials glass-ceramic plastic Dinnerware is: 3.01C Table Appointments 3

4 Flatware is: Often called silverware and includes: Knives Forks Spoons Specialty utensils Materials made from: Sterling Silver plate Stainless Plastic /wood 3.01C Table Appointments 4

5 Lead glass Higher quality More expensive Lime glass Beverageware or glassware is: Lighter, more brittle Ideal for much glassware Plastic Very casual, low cost Unbreakable / disposable 3.01C Table Appointments 5

6 Lead Crystal Punchbowl 3.01C Table Appointments 6

7 Two basic shapes of beverageware are: Stemware Tumbler bowl Popular sizes are Cooler Highball Juice stem foot Popular sizes include Water goblets Sherbets Flutes 3.01C Table Appointments 7

8 Holloware Bowls and tureens used to serve food 3.01C Table Appointments 8

9 Care of tableware Rinse tableware as soon as possible after use Most dinnerware is dishwasher safe Delicate china and stemware May need hand washing Don t plunge into hot water because severe temperature change can crack or break delicate tableware More expensive tableware requires extra care to protect your investment. 3.01C Table Appointments 9

10 Table linens Protect the table surface Deaden sounds of serving and clearing Add beauty to table setting Drop the part that hangs over the edge For casual should be 6-8 inches on all sides Deeper drop for a formal setting Even more for buffet settings 3.01 C Table Appointments 10

11 Cloth Placemats, Table Runners & Napkins Runner: inches wide placed down the table center Often used with placemats Placemats approximately 11 x 17 inches Napkins cocktail - 10 inches luncheon 13 inches dinner 17 or more inches 3.01C Table Appointments 11

12 Center Pieces Be creative Food and the soil of potted plants don t mix. Candles are appropriate for evening, but not daytime meals Candles on the table should be lit and the flame above eye level. Size in proportion to the table Guests should be able to see over the centerpiece 3.01C Table Appointments 12

13 3.01 E Table Setting Tables are set for convenience and beauty 3.01E Table Setting 13

14 Cover / table setting The amount of space needed by each person The cover includes Linen Dinnerware Flatware Beverageware Each cover should be at least 24 inches wide. The guests be able to discern which pieces are theirs by the spacing between covers/table setting. 3.01E Table Setting 14

15 Begin with the Linen The cloth should extend evenly on each side of the table. Placemats flush with the edge of the table Or 1 to 1 ½ inches from the edge Runners down the center, or along both sides 3.01E Table Setting 15

16 Centerpiece 3.01E Table Setting 16

17 Plates are placed in the center of each cover Thumb length (1 inch) from the edge of the table Forks on the left Knives and spoons on the right Knife is next to the plate with the blade turned to the plate. Dinnerware 3.01E Table Setting 17

18 Informal and one-dish meals Use ONLY the dinnerware and flatware that are needed for the meal. 3.01E Table Setting 18

19 Larger than dinner plate First courses are placed on the service plate by the service person. The service plate is removed when the main entrée is served. Service Plate 3.01E Table Setting 19

20 Beverageware Used with permission Place the water glass at the tip of the knife. A cup and saucer are placed beside the knife and spoon. 3.01E Table Setting 20

21 At More Formal Meals Place the salad plate to the left of the dinner plate. Place the bread and butter plate just above the salad plate, between the salad and dinner plates. 3.01E Table Setting 21

22 Service Pieces Place the serving utensil on the table at the right side of a dish to be passed. If there are two serving utensils, place the helper utensil on the left and the main utensil on the right. 3.01E Table Setting 22

23 Details Place the salt to the right of the pepper when placing it on the table. Place the napkin beside the forks if there is enough space, otherwise put the forks on top of the napkin. The loose corner of the napkin should be beside the plate. 3.01E Table Setting 23

24 Classifications of Table Appointments Dinnerware Flatware Beverageware Holloware 3.01E Table Setting 24

25 3.01 N MEAL SERVICE CLASSIFICATIONS 25

26 Meal Service Classifications Meal service is the term used to describe how a meal is served for any given occasion. Classifications are: Family-style Buffet Plate Russian/Continental 3.01N Meal Service Classifications 26

27 Family Style Used at home for family meals Used in home-style restaurants Serving dishes of food are passed around the table to the right Beverages are poured before seating and handed to diners Informal style of meal service 3.01N Meal Service Classifications 27

28 Family Style Example 3.01N Meal Service Classifications 28

29 Family Style (continued) Paper or cloth napkins may be used A tablecloth and/or placemats may be used A centerpiece may be used 3.01N Meal Service Classifications 29

30 Buffet Style Used in casual restaurants and at large gatherings, such as for a business, family or church events. Cafeterias are a type of buffet where items are priced separately. True buffets usually price the meal as a whole including beverages. Informal meal style 3.01N Meal Service Classifications 30

31 Buffet Example 3.01N Meal Service Classifications 31

32 Buffet (continued) Plates are at the beginning of the serving line. Flatware and napkins may be at the beginning or the end of the serving line. Beverages are picked up in the line or at another station. Sometimes buffets are very formal event, such as at weddings. Other times they may be more informal style 3.01N Meal Service Classifications 32

33 Used in restaurants. Plate Service Flatware and beverage ware, are on the table with space left for plate. Food is portioned onto plates in kitchen and brought to the table. Often a more formal meal style 3.01N Meal Service Classifications 33

34 Plate Service Table set-up 3.01N Meal Service Classifications 34

35 Plate Service (continued) Serving dishes are not needed which makes for easier cleanup. Cloth napkins and tablecloths are usually present. Placemats might be used at home on top of the tablecloth. Formal restaurants use tablecloths 3.01N Meal Service Classifications 35

36 Russian/Continental Used predominantly at fine restaurants. Food is portioned out in the kitchen and served by a wait staff person. No serving dishes are used, and dishes are removed after each course. Flatware is course specific and may be numerous. Highly formal meal 3.01N Meal Service Classifications 36

37 Russian/Continental 3.01N Meal Service Classifications 37

38 Meal Service How the meal is served Classifications Family-style Buffet Plate Russian/Continental The properly set table provides each diner with the tableware pieces needed for the meal being served. 3.01N Meal Service Classifications 38

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40 3.02 D Manners and Etiquette Manners refers to social behavior How a person behaves when with others Table Etiquette A set of guidelines to follow when eating Manners at the table 3.02D Manners and Etiquette 40 40

41 Why practice good manners? You are more confident knowing what to do. When you use good manners: You feel comfortable interacting with others. You show respect for others. You are more relaxed in any situation. 3.02D Manners and Etiquette 41 41

42 Categories of etiquette guidelines 1. Preparing for the meal 2. During the meal 3. At the end of the meal 4. Dining away from home 3.02D Manners and Etiquette 42 42

43 Preparing for the meal Come to the table appearing neat and clean. Remove your hat. Wash your hands and comb your hair before coming to the table for a meal. Do not comb your hair or apply make-up at the table. 3.02D Manners and Etiquette 43 43

44 Preparing for the meal Show respect to elders by letting them go ahead of you. Stand behind your chair until everyone is at the table. Take your seat when the host invites the guests to be seated. It is polite to help the person next to you to be seated. 3.02D Manners and Etiquette 44 44

45 During the meal A guest should follow the hosts lead to begin serving and passing the food. Be sure everyone is served before beginning to eat. Take a little of everything out of respect to the cook. Don t take more than your share 3.02D Manners and Etiquette 45 45

46 During the meal The napkin remains in your lap throughout the meal. Blot your mouth lightly and wipe your fingers as necessary. Place the napkin on the seat of your chair if you must leave during the meal At the end of the meal, leave the napkin to the left of your plate. It need not be refolded, but should be neat. 3.02D Manners and Etiquette 46 46

47 Eating utensils are used from the outside in or follow your host 3.02D Manners and Etiquette 47 47

48 Soup Dip the spoon into the soup, moving the far edge of the spoon away from you. Sit up straight, lift the spoon to your lips Do not rest your arm on the table Do not blow on your soup to cool it Do not crumble crackers into your soup. Eat quietly in our culture 3.02D Manners and Etiquette 48 48

49 Sip your soup Use the side of the spoon Do not fill your spoon full Only babies need to have the spoon into their mouth to eat Eat quietly in our culture 3.02D Manners and Etiquette 49 49

50 Salads Use the salad fork when a salad is served and eaten before the main course If the salad is served as part of the meal, use the dinner fork. 3.02D Manners and Etiquette 50 50

51 Bread or rolls Place your bread or roll on your bread and butter plate, if one is provided. If pats of butter are provided, transfer one from the butter dish to your plate using the tiny fork supplied. If a block of butter is provided, use the butter knife to place butter on your bread and butter plate 3.02D Manners and Etiquette 51

52 Finger Foods Bread or rolls, carrot sticks, celery, corn on the cob, olives, potato chips, and most sandwiches. In informal settings, it is permissible to eat chicken and french fries with your fingers 3.02D Manners and Etiquette 52

53 Main Course Sometimes known as the entrée Most North Americans eat the main course using the dominant hand 3.02D Manners and Etiquette 53

54 Cut food into small bites It is considered impolite to cut all of your food at once. Take small bites; chew your food slowly with your mouth closed. Lift the food to your mouth; do not lean down to your plate to eat. 3.02D Manners and Etiquette 54

55 Courteous Behaviors If you cough, sneeze, or need to blow your nose, use a tissue rather than the napkin. It is polite to leave the table if you have a long bout of coughing. if you need to blow your nose 3.02D Manners and Etiquette 55

56 General tips Remove fish bones from your mouth with your finger, spoon, or napkin. Deposit fruit pits or seeds in your spoon. Do not put food from your mouth on the table, place on the side of your plate Use dental floss or a toothpick in private. 3.02D Manners and Etiquette 56

57 Accidents If you spill anything, use your napkin to mop up the spill. If the spill is large or very messy, seek the assistance of you host. If you drop a utensil leave it on the floor and request a replacement. 3.02D Manners and Etiquette 57

58 Keep your arms and elbows off the table 3.02D Manners and Etiquette 58

59 Be polite Contribute appropriately to the conversation so that the meal is a pleasant experience for all present. Use Please and Thank you 3.02D Manners and Etiquette 59

60 Silverware should be at the 5:00 position with the tines down to indicate you have finished End of the meal Leave your loosely folded napkin at the left of the plate. Do not stack plates, unless asked by host. 3.02D Manners and Etiquette 60

61 End of the meal Remain seated until all have finished. Host will indicate the meal is over and can leave the table. Help clear the table at informal meals. 3.02D Manners and Etiquette 61

62 Clearing the table Remove the serving dishes first Refill beverages Remove the main course plates, salad, bread and butter plates. Do not stack plates at the table. Check that everyone has an eating utensil. Serve the dessert 3.02D Manners and Etiquette 62

63 Dining Out Proper table service follows several basic principles. The server will place an individual servings in front of you. The server will serve all food from your left, using the left hand The server will clear dishes from your right using the right hand. Beverages will be served from the right. 3.02D Manners and Etiquette 63

64 Dining with a group Wait until everyone at your table is served before you begin eating. Don t begin eating until all the food is passed if service is family style. 3.02D Manners and Etiquette 64

65 Continental Style is more formal The fork is held in the left hand and the knife in the right. After cutting one bite of food, the food is transferred to the mouth with the fork still in the left hand, tines facing downward. This eliminates the transferring of cutlery from hand to hand. 3.02D Manners and Etiquette 65

66 Zig-Zag Style The knife is laid down and the fork is switched to the dominant hand Do not set the knife on the table nor should you bridge the plate and table with the knife. Food is lifted to the mouth with the fork tines up The fork is held like a pencil between the fingers. 3.02D Manners and Etiquette 66

67 Well mannered people Don t put more on the fork or spoon than can easily be chewed and swallow at one time. Avoid talking with food in the mouth If asked a question, wait to answer until the food is chewed and swallowed. Take small bites so they can respond quickly to the conversation D Manners and Etiquette 67

68 As you are eating Swallow the food in your mouth before taking a sip of a beverage. Drink carefully; avoid slurping or gulping. Your knife and fork should not bridge the plate, The knife should not be placed between the tines of the fork 3.02D Manners and Etiquette 68

69 While eating When pausing during the meal, cross your knife and fork on the center of the dinner plate When finished place the knife and fork (tines down) in the five o clock position. Leave your plate where it is. do not push it away, stack it, or pass it to others to stack 3.02D Manners and Etiquette 69

70 The end of the meal When the host places the napkin on the table beside the plate. Thank the host or cook for the meal. You may rise and leave the table when your host rises. At a no-host meal, wait until everyone is finished. 3.02D Manners and Etiquette 70

71 When dining in a restaurant You are a guest Do not do anything that would embarrass you or the host Be considerate of the other patrons 3.02D Manners and Etiquette 71

72 Cell phone manners It is rude to use a cell phone during the meal If you must take a call, excuse yourself. If you use the phone in public Speak quietly so others don t have to hear your conversation. It is rude to use blue-tooth type devices with your phone in public. 3.02D Manners and Etiquette 72

73 When dining out Texting or opening your phone destroys the ambience of a restaurant. It is rude to use a cell phone in a public rest room. 3.02D Manners and Etiquette 73

74 Restaurant manners You can t afford the restaurant unless you can afford the minimum 15% tip. If you have a problem with your food, politely ask the waiter to take it back. Do not expect the rest of your table to wait for your plate to return. Is it really worth making a spectacle of yourself and making other people wait when they are finished eating? 3.02D Manners and Etiquette 74

75 Good manners need to be practiced and used in formal and informal situations If you become accustomed to using good manners You are more confident You are more comfortable You can think about making others comfortable You show respect for other people 3.02D Manners and Etiquette 75

76 Culture and tradition influence table manners Western Culture Do not slurp your soup Eat everything on your plate Keep your silverware in your hands as you eat Eat the meat, leave the starches Eastern Culture Nosily eating soup is a complement to the cook. Do not clean your plate it is an insult to the host that not enough food was provided. Lay the chopsticks down every few bites. Don t leave any rice, it is sacred and must be eaten. 3.02D Manners and Etiquette 76

77 Additional Guidelines Try some of every food served even if you don t like it or don t think you will. Avoid playing with foods on your plate. Ask to have foods passed to you, rather than reaching in front of someone else or across the table. Eat quietly with your mouth closed. Wait to speak until you have swallowed any food in your mouth. Take small bites. Eat all that you take on your fork or spoon in one bite. Look neat and talk about cheerful topics to make mealtimes pleasant. Pass food at the table to the right with your left hand. Try not to blow on soup to cool it - it is not polite. Cut salad with a knife if the pieces are too large to fit in your mouth. Use a small piece of bread as a pusher to help guide food onto your fork. Break off a whole piece of bread or roll into 2 or more small pieces. Leave your silverware on the plate or saucer under a bowl when you have finished. 3.02D Manners and Etiquette 77

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