Restaurant Table Layout and Setup PDF

# TABLE LAYOUT AND SET UP The standard set up of a restaurant varies depending on the type of service and the requirements of customers. Formal dining usually require pre-set up of tables before service begins. This may not be practical for casual dining or cafeterias and restaurants in windy areas...

# TABLE LAYOUT AND SET UP The standard set up of a restaurant varies depending on the type of service and the requirements of customers. Formal dining usually require pre-set up of tables before service begins. This may not be practical for casual dining or cafeterias and restaurants in windy areas such as those along beach front. Pre-ordered menus will require a complete table set-up before the arrival of guests. ## Standards of Table Set Up * **Completeness** * All needed utensils; china wares, glasses and other equipment are set up on the table prior to serving orders. Coffee/ tea must go with sugar and milk/creamer. * Place mat is set up when the table is not covered with a tablecloth. It is placed at the center of the cover. * Required condiments are set up before service. * Client requirements as stated in the event order (for banquets) are available and properly installed before the start of the function. If pre-set up is required, the additional cutleries are to be added to the set up once the order has been taken. This must be done prior to serving orders. * **Cleanliness and Condition of Equipment** * All pre-set equipment must be immaculately clean, sanitized with sanitizing detergent, wiped dry, and free of spots or watermarks. * There are no wobbly tables and chairs. * There are no chipped/ stained glasses. * No damaged, broken or distorted cutleries are set up on the table. * Linen is fresh, clean and without spots or stains and not wrinkled. * Placemats are clean and without foul odor. * **Balance and Uniformity** * There is even spacing between chairs and covers. * Cutleries are to be spaced at least 1/2 inch (thumb size) from the edge of the table. * For the same order of drink/food, the same glass and cutleries in all tables are set up. * Cutleries are aligned properly, with the same distance from the edge. * **Order** * All service equipment must be placed on the appropriate side of the cover. * The glasses, cups with saucers, spoon, knife and cocktail fork are on the right side. * Fork and side dishes are on the left side except the cocktail fork which is placed on the right side. * Folded paper napkin (if used) is on the left side underneath the fork. If a cloth napkin is used, it is usually placed on top of the show plate. * Water glass is set up on the right side, about an inch on top of the dinner knife. * Required condiments as well as flower vase are placed at the center of the table. * The simple rule is to put equipment in a place that is most convenient to reach by the customer. That means putting on the right side all cutleries, glasses, cups used by the right hand and on the left those used by the left hand like fork, side dish. * **Eye Appeal** * Flat wears are to be arranged from the outer side moving towards the plate. Following the sequence of service, The lineid starts with the appetizer fork/knife (right side), followed by soup spoon (right side), then salad knife (rizer forind fork (left side) and lastly the dinner knife (right) and fork (left) which it side) to the plate. * **Eye Appeal** * The whole set up looks presentable. * Presidential and buffet tables are skirted for banquet functions. * Appropriate color combinations are used. * No eyesore is seen in the dining area. * Appropriate centerpiece and other decors are provided for. * **Timeliness** * Set-up is completed on time- at least 30 minutes prior to the start of operations or start of an event. ## Set Up Procedures 1. **Lay down the table cloth** as illustrated next page. Make sure the cloth is clean, without spots and not wrinkled. * Get a clean and spotless table cloth with a size that fits the table. Hold them between the thumb and the first finger. ## LUNCH/DINNER - CASUAL * Placemat in the absence of a table cloth * Dinner fork underlined in a napkin * Dinner knife * Folded Paper Napkin * Water Glass ## LUNCH/DINNER - FINE DINING * Dinner Fork * Folded Table Napkin * Plate Under liner or service plate * Dinner Knife * Wine Glass * Water Glass * Bread Plate * Butter Knife * Salad Fork ## Use table cloth instead of placemat **Once the order has been taken, complete the cutlery set up before serving the food.** * Place cutleries on the side where they could be conveniently reached. Place dinner fork on the left, dinner knife on the right. Hold them by the handle not by the tines of fork or mouth of spoon. * Set up cutleries at least 1½ inch from the edge. * Glasses and beverage items are to be set up on the right side for it to be conveniently reached by the guests. * Set up the condiments at the center where it is convenient to reach by everyone on the table. * Set up the bread plate and all side dishes on the left side of the cover. * Make sure the logo is positioned on the top center of the plate. * Place water goblet on top of the dinner knife, at a distance of 1½ inch. * For an order of coffee or tea, set up a teaspoon on top of the cover. If a dessert is ordered, set up another teaspoon beside it. * If there is an order of wine, set up the appropriate wine glass on the right side, beside the goblet. * If the food to be served (like a cocktail), is prepared bite size, there's no need to set up a knife, only a fork as in the case of shrimp cocktail that requires only a cocktail fork to be set on the right side. * Remove any pre set cover or cutleries that will not be used as they are not needed for the food that is ordered. ## Illustration of a Complete Set Up for a Set Meal- Formal Dinner Use table cloth instead of placemat. 1. Bread Plate - for bread 2. Butter Knife - for bread 3. Fish fork for a fish appetizer like smoked salmon 4. Salad Fork for salad 5. Dinner Fork - for main dish like pepper steak 6. Teaspoon for coffee/tea 7. Dessert Fork - for dessert-cake 8. Folded Table Napkin 9. Plate Under Liner or showplate 10. Dinner Knife -for main dish 11. Salad Knife for salad 12. Soup Spoon - for soup like consommé 13. Fish Knife - for fish appetizer 14. Water goblet 15. Red wine glass for red wine 16. White Wine Glass - for white wine ## FORMAL TABLE SET-UP WITH SEAFOOD APPETIZER 1. Bread Plate 2. Butter Knife 3. Salad fork for Caesars salad 4. Dinner Fork - for main dish 5. Teaspoon- for coffee/tea 6. Dessert fork- (fresh fruit/cake) 7. Folded Table Napkin 8. Plate Under Liner /show plate 9. Dinner Knife - for main dish 10. Salad Knife 11. Soup Spoon 12. Cocktail Fork- for seafood cocktail 13. Water Glass (appetizer) 14 Red wine glass for red wine 15 White wine Glass - for white wine ## SET-UP FOR BUFFET Dishes in a buffet shall be arranged from the lightest to the heaviest. Set up shall start with cold dishes to include cold appetizers, cold platters and salads with dressing. A salad plate shall be set up for the cold dishes. Hot dishes shall be laid down in proper sequence, following the principle lightest to heaviest. Sequence will be: * Soup (if any) * Rice * Pasta * Vegetables * Sea foods * Chicken * Pork * Beef A serving spoon and fork underlined in a plate shall be provided for cold and hot dishes as well as dessert. The last portion of the buffet will be the dessert, along with the dessert plate and dessert spoon. ## SETTING A FVAORABLE MOOD AND AMBIANCE IN A RESTUARNT To project a favorable image as a food outlet, it is important to create an ambiance or an atmosphere consonant to the concept designed by the owner. The concept speaks of what the restaurant stands for. Is your outlet an indoor or outdoor dining designed for relaxation, targeting class B (income bracket) market? Is it a fine dining capturing the elite mark featuring a specific signature dish? Or is it a typical Filipino of Asian and European restaurant featuring the usual Filipino or native dishes? The mood or ambiance must reflect the concept. Even the decors, equipment used and the presentation of food must speak of the concept. As the customer steps through your door, they should immediately sense what the restaurant offers. More than sophistication, customers want an atmosphere that is cozy, comfortable, relaxing and undisturbed by noise, conducive to bonding or meetings. Or it could reflect a romantic ambiance. Factors such as music, lighting, artwork and spacing combine to create that atmosphere. Diane Chiascon, a foodservice and restaurant consultant in USA gave some tips in designing and attractive mood and ambiance. 1. **Keep a clean, decent and organized environment free of clutters and eyesores.** Cleaning supplies, disposable items and eyesores must be placed in the back of the house away from the view of other guests.Leftover foods and soiled dishes must be cleared immediately as they invite flies and insects. 2. **Use proper lighting to set the tone- not too bright nor too dim.** During lunch, brighter light maybe appropriate but at night, a dimmer light appears more romantic and relaxing. 3. **Play around with music to set the mood**. Music breaks a boring silence. The kind of music depends on the food and the theme, But it must not be too loud that it disturbs private conversation. Make sure the music can be heard at any part of the dining room. 4. **Use proper combination of colors.** Colors add glamor and fun. Warm colors like red, orange and yellow help invigorate one's appetite and put people in a better mood whereas blue and purple are harder to work with. Natural colors like white, beige and grey help to keep customers calm. The chosen color palette should reflect the theme of the foods served. Avoid a crowded atmosphere. Provide enough space between tables. Also have table for two, four or for a big group, and tables for the elderly and PW (persons with disability), preferably near the entrance. ## SELF CHECK on PREPARATIONS FOR SERVICE (answer key and performance criteria are on the Annex (last pages of the book) A. Matching type 1. Place the appropriate cutlery (flatware) and china wares for the dishes and drinks given below. Indicate the assigned number and the name of the cutlery and chinaware. Include the under liners. ## PROVIDING FOOD AND BEVERAGE SERVICE TO GUESTS ### Sequence of Table Service Once the restaurant has been prepared for service, fully equipped with the needed equipment and tools, with reservation signs in place, it is now ready to deliver service to its customers, following the sequence below: **TASKS** | **WHO IS RESPONSIBLE** ------- | -------- Welcoming Guests, Assisting them in Getting Seated | Receptionist, waiters to assist in seating guest Taking and Serving Drink Orders | Waiters Presenting the Menu, Taking Food Orders; Doing Suggestive Selling | Waiters Taking Wine Order, Additional Drinks | Captain, Wine steward, waiters if there is no wine steward Placing Order to the Kitchen or via POS | Waiter, Busboy if an order slip is used Picking Up and Assembling Order | Busboy Serving of Food and Drink Orders | Waiter Attending to Service requests, Additional Orders | Waiter Clearing Soiled Dishes, Resetting of Tables | Busboys Taking Order of Dessert, Coffee/After dinner Drinks | Waiters Presenting and Settling the Bills | Waiters Bidding Goodbye, Obtaining Feedback on Food & Service | All service staff Closing the Restaurant for Service | All service staff ## WELCOMING AND SEATING THE GUESTS Guests feel more at home and valued when they are personally greeted and escorted to their tables. Inasmuch as waiters are busy attending to their assigned tables, it would be advisable to assign a receptionist who is posted at the entrance to welcome guests and escort them to their tables or the captain or waiters do the welcoming and getting them seated. **Procedures:** 1. Be familiar with the set up in the dining room. Find out what tables are designed for 2, 3 or 4 people and which ones are reserved for those with reservations. 2. Stay at the outlet entrance. Approach the guest, look at each one and greet them with a smile. Mention their name and position (if known). Say: "Good morning Mr. Guest. Welcome to our Coffee Shop. May I suggest a table for you?" 3. With hands outstretched, show the way to the table and say:"This way please". 4. If there is no available table, tactfully inform the guests and advise them to wait at the lounge. Graciously look at the guests as you say; "I'm sorry but all seats have been taken. Do you mind waiting at the lounge and I'll call you once a table would be available"? May I have your name so I could put you on our wait list?. 5. If the guest has a reservation, make sure his table is prepared in advance. Tell the host: "We have prepared a nice table for your party Mr./Ms. This way please". Avoid asking "Do you have reservations?" This sounds offensive to many. 6. If the guests come in groups, ask: How many are we expecting in your party" rather than say "How many are you? Or do you have companions?" 7. Ask the guest if they have any preferred table location like a no smoking area, facing the beach side, upper floor, etc. Lead them to their preferred table location if it is available. If not. offer an available table but assure them that they will be transferred once their preferred table location will be vacated. Unfortunately, all tables along the beach front have been taken. At the moment we only have one table available. Can we seat you here first but we can transfer you to your preferred location once it is available? 8. Elderly and handicapped guests must be seated in the most convenient area, usually near the entrance. 9. Lead the guests towards the table. Walk a little ahead of them when escorting them to their table. As you approach the table ask them: "Will this table be alright for you ladies/sir?" 10. Endorse them to the captain or waiter and assist them in getting seated (if no waiter is available). If the waiter is on standby, tell the guests: "Our waiter Sonny will attend to your party" If the waiter is still busy, say "Our waiter will be with you in a short while madame/sir. 11. Waiter or captain shall assist the guest in getting seated by pulling the chair a little away from the table to allow the guest to get in, then by pushing the chair back towards the table to make the guest get seated comfortably. 12. Once the guests get seated, the waiter may assist in unfolding the napkin on the lap of the guest. This is done on the right side of the guest, with two fingers holding top corners of the napkin, then carefully placing it down the lap with the right hand towards the guests but careful not to touch the lap of the customer. 13. Record in the receptionist logbook the number of guests and their time of arrival, other remarks like age, group or nationality. This forms part of the customer data base. ## TAKING FOOD and BEVERAGE ORDER ### Offering and Serving Before Dinner Drinks It's a common practice among formal dining restaurants to offer before dinner drinks or aperitif before taking guests food order. In most casual dining, drink orders are taken simultaneously with the food order. 1. As the guests get seated, the waiter can immediately take hold of the drink list and take drink order. May I offer you some refreshing drink before you order? Would you like to refresh yourself with an aperitif like drinks or some juices or other drinks from the bar? 2. Give guests a copy of the Drink List for their selection. May I present the drink list for your selection? 3. Mention available drinks and make suggestions. Our bar offers a wide selection of fresh juices, sodas, shakes and milk tea. We also have healthy options like lemonade, green tea, lemon grass tea, etc. And of course there's a chilled beer for the gentlemen. Start with the order of ladies, then the gentlemen and lastly the host. Madame, would you like to have juices or soda, or something else? And how about you sir? 4. Repeat as you take the order. Lady: May I have a glass of lemonade. Waiter: One lemonade for you madame. 5. After completing the drink order, get back the drink list and place the order in the bar or in the POS terminal (whichever is used). ### The Apertif In a formal dinner, the before dinner drink comes in the form of an Aperitif, an alcoholic concoction served before lunch or dinner to increase the appetite for the main course. In the United States and European countries, it is treated as welcoming drink. Aperitif usually come with accompaniments like cheese, palt olives, or crackers. Beer. Aperitifs include Vermouths, Sparkling Wine or Champagne, Slightly Chilled Light-Bodied White, Rose Wine, Sherries, Flavored Liqueurs and Chilled Light-Bodied ## PROVIDING FOOD AND BEVERAGE SERVICE TO GUESTS ### Sequence of Table Service Once the restaurant has been prepared for service, fully equipped with the needed equipment and tools, with reservation signs in place, it is now ready to deliver service to its customers, following the sequence below: **TASKS** * Welcoming Guests, Assisting them in Getting Seated * Taking and Serving Drink Orders * Presenting the Menu, Taking Food Orders; Doing Suggestive Selling * Taking Wine Order, Additional Drinks * Placing Order to the Kitchen or via POS * Picking Up and Assembling Order * Serving of Food and Drink Orders * Attending to Service requests, Additional Orders * Clearing Soiled Dishes, Resetting of Tables * Taking Order of Dessert, Coffee/After dinner Drinks * Presenting and Settling the Bills * Bidding Goodbye, Obtaining Feedback on Food & Service * Closing the Restaurant for Service **WHO IS RESPONSIBLE** * Receptionist, waiters to assist in seating guest * Waiters * Waiters * Captain, Wine steward, waiters if there is no wine steward * Waiter, Busboy if an order slip is used * Busboy * Waiter * Waiter * Busboys * Waiters * Waiters * All service staff * All service staff ## WELCOMING AND SEATING THE GUESTS Guests feel more at home and valued when they are personally greeted and escorted to their tables. Inasmuch as waiters are busy attending to their assigned tables, it would be advisable to assign a receptionist who is posted at the entrance to welcome guests and escort them to their tables or the captain or waiters do the welcoming and getting them seated. **Procedures:** 1. Be familiar with the set up in the dining room. Find out what tables are designed for 2, 3 or 4 people and which ones are reserved for those with reservations. 2. Stay at the outlet entrance. Approach the guest, look at each one and greet them with a smile. Mention their name and position (if known). Say: "Good morning Mr. Guest. Welcome to our Coffee Shop. May I suggest a table for you?" 3. With hands outstretched, show the way to the table and say:"This way please". 4. If there is no available table, tactfully inform the guests and advise them to wait at the lounge. Graciously look at the guests as you say; "I'm sorry but all seats have been taken. Do you mind waiting at the lounge and I'll call you once a table would be available"? May I have your name so I could put you on our wait list?. 5. If the guest has a reservation, make sure his table is prepared in advance. Tell the host: "We have prepared a nice table for your party Mr./Ms. This way please". Avoid asking "Do you have reservations?" This sounds offensive to many. 6. If the guests come in groups, ask: How many are we expecting in your party" rather than say "How many are you? Or do you have companions?" 7. Ask the guest if they have any preferred table location like a no smoking area, facing the beach side, upper floor, etc. Lead them to their preferred table location if it is available. If not. offer an available table but assure them that they will be transferred once their preferred table location will be vacated. Unfortunately, all tables along the beach front have been taken. At the moment we only have one table available. Can we seat you here first but we can transfer you to your preferred location once it is available? 8. Elderly and handicapped guests must be seated in the most convenient area, usually near the entrance. 9. Lead the guests towards the table. Walk a little ahead of them when escorting them to their table. As you approach the table ask them: "Will this table be alright for you ladies/sir?" 10. Endorse them to the captain or waiter and assist them in getting seated (if no waiter is available). If the waiter is on standby, tell the guests: "Our waiter Sonny will attend to your party" If the waiter is still busy, say "Our waiter will be with you in a short while madame/sir. 11. Waiter or captain shall assist the guest in getting seated by pulling the chair a little away from the table to allow the guest to get in, then by pushing the chair back towards the table to make the guest get seated comfortably. 12. Once the guests get seated, the waiter may assist in unfolding the napkin on the lap of the guest. This is done on the right side of the guest, with two fingers holding top corners of the napkin, then carefully placing it down the lap with the right hand towards the guests but careful not to touch the lap of the customer. 13. Record in the receptionist logbook the number of guests and their time of arrival, other remarks like age, group or nationality. This forms part of the customer data base. ## TAKING FOOD and BEVERAGE ORDER ### Offering and Serving Before Dinner Drinks It's a common practice among formal dining restaurants to offer before dinner drinks or aperitif before taking guests food order. In most casual dining, drink orders are taken simultaneously with the food order. 1. As the guests get seated, the waiter can immediately take hold of the drink list and take drink order. May I offer you some refreshing drink before you order? Would you like to refresh yourself with an aperitif like drinks or some juices or other drinks from the bar? 2. Give guests a copy of the Drink List for their selection. May I present the drink list for your selection? 3. Mention available drinks and make suggestions. Our bar offers a wide selection of fresh juices, sodas, shakes and milk tea. We also have healthy options like lemonade, green tea, lemon grass tea, etc. And of course there's a chilled beer for the gentlemen. Start with the order of ladies, then the gentlemen and lastly the host. Madame, would you like to have juices or soda, or something else? And how about you sir? 4. Repeat as you take the order. Lady: May I have a glass of lemonade. Waiter: One lemonade for you madame. 5. After completing the drink order, get back the drink list and place the order in the bar or in the POS terminal (whichever is used). ### The Apertif In a formal dinner, the before dinner drink comes in the form of an Aperitif, an alcoholic concoction served before lunch or dinner to increase the appetite for the main course. In the United States and European countries, it is treated as welcoming drink. Aperitif usually come with accompaniments like cheese, palt olives, or crackers. Beer. Aperitifs include Vermouths, Sparkling Wine or Champagne, Slightly Chilled Light-Bodied White, Rose Wine, Sherries, Flavored Liqueurs and Chilled Light-Bodied ## SERVING FOOD AND BEVERAGE ORDERS* ### Completing the Table Set Up If the table has been pre set with basic equipment like dinner knife/fork and glasses, the waiter must see to it that all other required flatwares are set up before serving the order. 1. Refer to the order slip or transaction slip and review the order. 2. Identify the additional cutlery required like: * a cocktail fork for a shrimp cocktail; * soup spoon for the minestrone soup; * salad knife and fork for the Cesars salad; * fruit fork for the fresh pineapple or teaspoon for the mango dessert; * red wine glass for the red wine 3. Assemble the needed flatwares, other equipment in a bar tray. 4. Carry them to the guests table and set them on the appropriate side of the cover, according to proper sequence. 5. Refer to table set up procedures as a guide. ### Placing Orders, Liaising with the kitchen to meet Customer Requirements **Procedures:** 1. Proceed to the dispatching area with the food tray. 2. Pick up the order from the dispatcher. 3. Assemble the order and gather required condiments, accompaniment i.e., sauce and supplies (coaster, napkin, etc.) and place them in the tray. 4. Before loading the food on the tray, thoroughly check the food to ensure that: * the right dish has been prepared for the guests order, complete with sauces, side dish or accompaniments; * dish comes in standard portion size and properly garnished to look presentable; * requested changes if any, have been made to the item or dish like. steak is prepared well done, egg is cooked over easy, additional chili sauce provided, Bicol Express is mildly spicy, etc.; * service plate is clean and presentable - no marks, spills and drips on plates. Clear away spills on plate surfaces. * cooked items meet the standard quality - no smell, fresh, not contaminated, salad is crispy, not dry, etc. If quality is not acceptable have it replaced. 5. He may have special requests and requirements like: * Whether ordering uses manual method or POS machine, it is important for the order taker to relay all important information regarding the guests order. * Wants his ala carte order to be split into 2 plates * No MSG, not spicy * Chicken and not pork for his noodles * No seafoods as customer is allergic to it * Others 6. All these information must be relayed to the kitchen or the assigned dispatcher. Once the order is finished, waiter or busboy picking up the order must check whether these special requests of the customers are followed. ### Picking Up and Assembling Orders Once order is ready, a kitchen food dispatcher announces, usually through a bell, that the order is ready for pick up. Pick up of orders is normally done by busboys who act as dining runners. But in the absence of busboys, waiters themselves will assemble the order and pick them up from the dispatching window of the kitchen. Waiters are not advised to get inside the kitchen to pick up foods. ### Serving Food Orders* Service in dine-in restaurants can be classified as follows: #### 1. American Service Also called as "Plate Service" because the food is already arranged in individual plates at the kitchen, ready to be served to guests. It is usually done for ala Carte orders, good for one serving. Plated foods usually go with a garnish and accompaniments and are served on the right side of the guest. ### Carrying Plates, Serving Food in American Service: 1.1 Carry plated foods in a rectangular or oval tray and let the tray rest on the palm of your hand as shown. 1.2 Carefully bring down the tray towards the table counter or place them in a portable side tray. 1.3. You have an option to carry 3 plates at a time without using a tray. With your right hand, take one plate and place it on your left hand. Secure the plate with your three middle fingers at the back and your thumb and the little finger raised up holding on to the rim of the plate to keep it steady. Take your second plate and rest it on the center of your thumb muscle of your right hand. Try moving it around to see the best place to balance the plate on your right hand is, some people prefer balancing the plate on the wrist. You can use your little finger to help stabilize the first and second plate. Finally pick up the third plate with your right hand. 1.4 Serve plated foods on the right side of the guest with the left hand holding the tray and the right hand holding the food to the served to the guest. 1.5 Position the meat/ fish directly in front of the guest with the logo positioned on the top center of the plate. #### 2. Silver/Russian Service (in British English Service) This is a method of food service wherein food is pre-arranged in a platter with enough servings for one table, then it is transferred (dished out) by the waiter from a service dish (platter) to the guest's plate. For banquets, Russian service is usually preferred than the American (plated) service since assembling food in platters is less tedious than doing voluminous and time consuming plating. It is also a better alternative when there are no heaters/food warmers needed for plated dishes. ### Serving Procedures: 2.1 With a side towel, pick up from the dispatching window the platters/serving dish and bring them to the dining area using a trolley or an oval tray, whichever is appropriate. 2.2 Upon approaching the table, alert the guest of your presence and say: "Excuse me sir/madame". 2.3 Execute Russian service from the left side, with the left foot forward. 2.4 Announce the name of the dish before serving and then present it to the guests and say: "Sir/ladies, your very special chicken galantina". 2.5 From the left side of the guest hold the platter with your left hand and dish out the food using your right hand. 2.6 Provide equal servings for each guest on the table. Be familiar with the serving size or portions to be placed in the customer's plate. 2.7 Move in counter-clockwise direction and serve quickly from one person to another while food is still hot. 2.8 Since the food is usually hot, be protected from burns by placing a neatly folded serving cloth at the bottom of the dish, with the palm of the hand outstretched and the large dish resting on the wrist and lower arm. 2.9 Position the serving dish/platter very close to the guest's plate or just on top of the plate so that dishing out of food is easier and spills can be avoided. ### Servicing Soup 2.10 To avoid slips, serve soup in a soup tureen with a napkin under liner (folded in an artichoke style). Bring the tureen close to the soup bowl.. 2.11 Use the serving spoon and fork as illustrated when dishing out food. The serving cutleries shall be positioned in the hand such that the curve of fork shall be at the bowl of the spoon. ### Servicing Sauces 2.12 Before serving the sauce, ask the customer if he prefers it to be over the meat or to be placed on one side. A gravy or sauce maybe poured on top of the dish or placed beside it. The customer must be asked how he prefers it to be served. ### Servicing Main Course 2.13 Serve the dish just above waist level, bending forward with your back insuring you are within a convenient serving height. 2.14 Position the serving of soup in a horizontal way and tilt the ladle slightly to avoid spills. 2.15 The order of serving starts with the main dish (meat, fish, etc.) followed by potatoes and vegetables. Usually, one waiter advances to serve the meat or main course and another one serves the sauce and other accompaniments or side dish. Change serving spoon/fork as you serve other dishes. 2.16 In placing the main course, position it on the lower center of the plate, then place the vegetables on top left and the potatoes on top right. ### French Service This type of service involves tableside preparation. The food is partially prepared and pre-cut at the kitchen. Then the preparation is completed in a gueridon trolley at the side of the guest's table, usually with some showmanship. In French cuisine, this is done by a Commis de Rang. In some fine dining restaurants, it is being done by a captain or a headwaiter. French service is very elegant and entertaining but consumes a lot of time. It is not advisable for diners who are in a hurry.. ### Buffet Service This is self service because the guests have to line up to get their food in a buffet table. The foods in the buffet are classified and arranged in sequence- from colds, to hot dishes and desserts. Hot dishes are placed in chafing dishes to keep them warm. The risk in using this type of service is the possibility of food shortage. One way of controlling this is to assign waiters to portion and dish out foods for individual guests. They call this "managed buffet" ### Lauriat or Family Service This type of service originated in China. The food is arranged in a plate or platter that is large enough to contain the volume of food designed for the whole table. It uses a lazy Susan to move around the food such that guests are not inconvenienced in reaching for food positioned away from their plates. Lauriat service is found in most Chinese restaurants and even in some Filipino restaurants. ### General Rules of Service 1. Serve foods in accordance with service standards. * Present them with appropriate garnish, side dish and accompaniments; * Serve hot foods hot, cold foods cold; * Serve food in their appropriate containers. * The food contact surfaces must be clean. * Serve bowls (cereal bowl, soup bowl) with underliner * Complete the set up of cutleries before proceeding to the service. 2. Serve foods in proper sequence - lightest to heaviest * 1st appetizer * 2nd soup * 3rd salad with dressing * 4th main course * 5th dessert 3. Alert the guest upon approaching the table and say "excuse me. 4. Serve succeeding dish only after having cleared soiled plates used for the dish that was served ahead of the dish. ## SERVING WATER 1. Place water in a water pitcher. 2. Place a dry table napkin at the bottom of the pitcher to wipe off the moisture. 3. Pour the water on the right side of the guest with the napkin underneath the pitcher as shown. ## SERVING BEER 1. Serve beer chilled in a chilled mug or pilsner. 2. In pouring, beer content should flow on glass' side to avoid over-spilling. Let the beer foam by about inch to 1 inch. 3. If your two hands are free, tilt the glass at an angle of 45 degrees and pour the beer up to half of the glass and hold upright. 4. Always use a new glass when serving another glass of beer. Bus out used beer glasses. 5. Make sure the glass used in serving beer is free of grease and dirt. A dirty glass makes a beer look flat. Its foam will not stay and the bubbles will not stick along the inside of glass. ## SERVING COFFEE 1. Bring the set of coffee cups, saucers and teaspoon in a tray covered with table cloth. 2. Place coffee in a coffee pot. Underline with a cloth. 3. Pour the coffee on the right side of the guest. 4. Fill the cup full. ## SERVING JUICES and BOTTLED DRINKS 1. Serve juices, sodas, shakes in a bar tray. Do not carry glasses with bare hands. 2. Bottled and canned sodas and juices shall be carried in a tray together with the glass and coasters. 3. Pour the drink near to the glass to avoid spills. Tilt the bottle slightly for the last drops ## SERVING WINES 1. Serve wines in appropriate temperature: * White wine and rose wines in chilled glasses at 8C - 9C * Red Wines-14C-16C or at room temperature * Champagne and sparkling wines at 6C - 9C 2 If more than one wine is being served, serve them in the following order: * Light before full bodied wine * Dry before sweet * Young before old * Dry white wine before red wine ### Wine Service Procedures 1. Present the bottle with the label facing the host. Show the label and wait for him to confirm his selection. Upon presentation, mention the name of the wine, size of the bottle, vineyard and vintage. Example: a tenth of Pinot Noir by Robert Mondavi, 1977 2. Hold the wine with one hand and remove the foil or wax from the top of the bottle. 3. Carefully cut the metal or capsule below the lip of the bottle by rotating the knife's blade. 4. Wipe the top of the bottle and the cork with a cloth napkin. 5. Insert the tip of the corkscrew slightly off the center and turn it in a clockwise direction until it penetrates 2/3 of the cork. 6. Place leverage on the rim of the bottle with the arm of the corkscrew