Table service

1. TABLE SERVICE

2. TABLE SERVICE Service in dine in restaurants can be classified as follows:   1. American Service – Also called “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 a la carte orders, good for one serving. Plated foods usually go with garnish and accompaniments and are served on the right side of the guest. The type of service is ideal in a Coffee Shop where there is a need for fast service.   Serving Procedures:   1.1 Check the order and make sure the needed cutleries are set up before starting to serve. Have a salad knife and fork for the salad, a soup spoon for the soup, etc.   1.2 Assemble the orders in a tray, making sure that all accompaniments and side dish or (i.e. sauces, dressing, condiments, etc.) are complete .

3. 1.3 Carry plated food in a rectangular or oval tray and let the tray rest on the palm of your hand as shown.   1.4 Carefully bring down the tray towards the table counter or place them in a portable side tray.   1.5 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.   1.6 Position the meat/fish directly in front of the guest with the logo positioned on the top center of the plate.

4. 2. Russian or Silver Service – In this type of service, the food is pre-arranged in a platter with enough servings for one table. The waiter then positions himself in a counter clockwise movement at the left side of the guest when dishing out food.   Russian service is usually done in lieu of plated service when there are plenty of guests to be served and where there are no heaters/food warmers for plated dishes.   Serving Procedures:   2.1 Kitchen shall prepare and dispatch foods in individual platters or containers, insuring that one platter will have sufficient servings for one table usually goof for 10 -12 persons.   2.2 Waiter shall pick up the platters/serving dish with a side towel on the left side. Get them from the dispatching counter and bring them to the dining area using a trolley or oval trays, whichever is appropriate.   2.3 To alert the guest of your presence, excuse yourself as you approach the table to serve and say: “Excuse me sir/ madame ”

5. 2.4. Stay on the left side of the guest and do Russian service from the left side, with the left foot forward.   2.5 Announce the name of the dish before serving and then present it to the guests.   “Sir/ladies, your very special chicken galatina ”   2.6 Hold platters with the left hand and dish out using the right hand.   2.7 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.   2.8 Move in clockwise position and serve quickly from one person to another, while is still hot.   2.9 Since the food is usually hot, protect yourself from burns by placing a neatly folded serving cloth at the bottom of the dish, with the palm of your hand outstretched and the large dish resting on your wrist and lower arm.

6. 2.10 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.   2.11 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 guest’s soup bowl as shown.   2.12 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.   Hold the fork and spoon together with the palm of the hand and all the fingers holding all handles, making sure that both are comfortably balanced.   Insert the first finger midway between the spoon and the fork handles to act as lever so that the fork prongs and spoon can be easily opened and closed to securely hold the food items.   The finger acts as lever to open. Then apply pressure to open.

7. 2.13 Before serving sauce, ask the customer if he prefers it to be over the meat or placed on the side. A gravy or sauce maybe poured on top of the meat/dish or placed beside it. The customer must be asking how he prefers it to be served.   2.14 Serve the dish just above waist level, bending forward with your back insuring you are within a convenient serving height.   2.15 Position the serving dish in a horizontal way ant tilts it slightly to avoid spills.   2.16 The order of serving stars 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.   2.17 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.

8. 3. 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 at the side of the guest’s table, usually with some showmanship. This is usually done by a chef or captain or headwaiter.   French service is very elegant and entertaining but takes a lot of time. It is not advisable for diners who are in a hurry.   4. 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.

9. Other Types of Food Service   Fast Foods In this type of service, the foods are already prepared and displaced in a food counter, ready to be served. Payment maybe done through the cashier who is usually positioned at the end of the counter. Service is made faster and waiting time is reduced since menu items are ready for service.   Self service is the rule in this type of service. Customers line up in the counter with their tray and get their water from the water station. In many cafeterias, diners carry their soiled dishes to the bussing area.   The task of the service crew is to see to it the trays, condiments, water, food and other items in the counter display are available and replenished as needed. Tables must be promptly cleared of mess and dirt. Customer areas have to be clean and tidy at all times.   The difficulty in this type of service is that the items that constitute the basis of most fast food menus suffer from deterioration in quality if not eaten quickly after preparation. Since foods on display are prepared in advance, there is a risk of incurring losses when there are substantial servings that are left unsold. It is therefore important for the kitchen to prepare dishes based on a reliable forecast of diners so that over production can be avoided.

10. Counter Service In this type of service, diners approach a counter where they give their order to a counter attendant, who then assembles the items, fills the order and receives payments. This service is very common among food chain like Mc Donalds , Jollibee, etc.

11. SEQUENCE OF TABLE SERVICE (A LA CARTE SERVICE)   Welcome/greeting the guests …………………………………………………………... Receptionist Headwaiter Escorting guests to their tables…………………………………………………………. Receptionist Seating the guests ……………………………………………………………………………… Waiter/Captain Offering Before – Dinner Drinks……………………………………………………….. Captain/Waiter Serving of Drinks/water…………………………………………………………………….. Waiter/busboy Presenting the Menu and Taking the Order………………………………………. Captain/Waiter Placing order to the kitchen………………………………………………………………. Busboy/order taker Completing the table set-up ………………………………………………………………. Burboy /waiter Picking up/ assembling the order ………………………………………………………. Busboy Serving food according to standard Sequence………………………………….. Waiter 1 st - Bread and Butter 2 nd - Appetizers 3 rd - Soup 4 th - Salad 5 th - Main Course Clearing of Table………………………………………………………………………………… Busboy Offering and serving dessert……………………………………………………………… Waiter Offering/Serving after-Dinner Drinks/Coffee…………………………………….. Captain/Waiter Preparing/Setting of Guest Check……………………………………………………… Captain/Waiter Bidding Good-bye and thanking the Guest…………………………………………. All staff

12. SEQUENCE OF DINING SERVICE – A LA CARTE FINE DINING WITH WINE SERVICE Welcoming / greeting the guests……………………………………………………. Captain or Receptionist Offering Before-Dinner Drinks (aperitifs)……………………………………….. Waiter/Wine steward Serving or Bread and butter……………………………………………………………. Busboy Presenting the menu……………………………………………………………………….. Waiter Serving before-dinner drinks (aperitifs)………………………………………….. Waiter Taking of food order………………………………………………………………………… Waiter/Captain Placing/picking up food orders………………………………………………………… Bus boy Taking wine order…………………………………………………………………………….. Wine steward/Captain Completing the table-set-up…………………………………………………………….. Bus boy/Waiter Clearing of aperitif glasses………………………………………………………………... Bus boy Presenting and serving white wine…………………………………………………… Captain/Wine steward Serving appetizers, then soup………………………………………………………….. Waiter Cleaning of soiled dishes………………………………………………………………….. Busboy Presenting and serving red wine……………………………………………………… Captain/Wine steward Serving the main course and side salad……………………………………………. Waiter Refilling red wine glass…………………………………………………………………….. Waiter Clearing red wine glass…………………………………………………………………….. Busboy or waiter Clearing soiled dishes, crumbing down of tables……………………………… Busboy Offering and serving dessert……………………………………………………………. Waiter Offering sweet cherries/sweet champagne…………………………………….. Captain or waiter Offering/serving coffee and liqueurs………………………………………………. Waiter Presenting and setting the bill…………………………………………………………. Waiter or captain Bidding goodbye/thanking the guest……………………………………………….. All staff