BREAKFAST TABLE SETTING

Table setting is an art. A meal however simple or elaborate,
the laying of a table can make a whole lot of difference. Each meal
can have a classy look with a little touch of thought. A basic table
setting, suitable for breakfast should be arranged as follows:



· A plate placed in the center (allow at least 24 inches for each
place setting)
· A bread and butter plate placed at the top left of the plate
· A soup / salad bowl can be placed on top of the plate (as
needed)
· A fork placed on the direct left of the plate
· A knife and soup spoon placed on the direct right of the plate
(the cutting edge of the knife should face the plate)
· A napkin folded to the left of the fork
· A drinking glass placed directly above the spoon and knife
· A coffee / tea cup and saucer to the right of the drinking glass

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RUSSIAN SERVICE

This type of service is the same as that of French service.
However, in Russian service, the food is fully prepared and pre-cut in
the kitchen and then neatly arranged on silver platters by the Chef.
The waiter then shows the platter to the guest as a polite gesture
and serves the food to the individual plates of the guests using
serving cutleries.


Advantages:
1. Only one waiter is needed to each station.
2. Elegant and entertaining.
3. No extra space is needed for the equipment (except for the
side stand).
4. It guarantees equal portions because the food is pre-cut and
already served.
5. Gives the guests personal attention.


Disadvantages:
1. It requires a big initial investment in silver equipment.
2. If many guests are served from one platter, the last one to be
served may see a rather less attractive display.
3. If every guest in a party orders a different dish like steak or
fish, the waiter must carry very heavily loaded tray / trays to
the dining room.
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AMERICAN SERVICE

This is usually called "plate service” because the food is
already placed in the plate in the kitchen ready to be served to the
guests. This type of service is used in coffee shops where there is a
demand for quick and simple service. It requires minimal training for
novice waiters and waitresses.


Advantages:
1. It is a fast and simple service.
2. It is inexpensive. One waiter or waitress can serve many
guests and no special service equipment is necessary.
3. It does not require highly trained technical staff that demands
for higher pay.


Disadvantages:
1. Less showmanship
2. Reduced personalized attention
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TYPES OF MENU

In a restaurant, there are two different types of menus which
are differentiated by the manner in which they are served and priced.
A menu may be a la carte or table d'hôte.


A La Carte Menu
An “A La Carte Menu”, is a multiple choice menu, with each
dish priced separately. If a guest wishes to place an order, an a la
carte is offered, from which one can choose the items one wants to
eat.
Traditionally, the original menus that offered consumers
choices were prepared on a small chalkboard, a la carte in French;
so foods chosen from a bill of fare are described as à la carte,
"according to the board."
In an a la carte menu all items are cooked to order including
the sauces that are made with wine, cream or mustard. Depending
on the dish chosen by the guest, the cooking time will vary. It is
necessary to inform the guests about the time the preparation might
take. An extensive a la carte menu is impressive but involves a huge
amount of mise-en-place.
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