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
5. 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. 6. 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
1st - Bread and Butter
2nd - Appetizers
3rd - Soup
4th - Salad
5th - 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
