A Stack of Plates
A stack of plates is always carried with both
hands. Wrap your hand towel around the plates
so that you do not touch the plates with your
bare hands. Do not hold the plates against your
body.
One Plate
Always hold a plate between the thumb and
forefinger (index) finger. Your thumb should be
flat on the rim of the plate, pointing toward the
rim, never into the plate.
Two Plates
Held from Below: Hold the first plate between
the thumb and index finger. The index finger is
placed slightly behind the lower rim. Slide the
second plate against the index finger and
support it with the other fingers from beneath.
Held from Above: The first plate is held with the
thumb and index finger. With that hand turned
slightly upward, balance the second plate on the
lower forearm and the ball of the thumb. Support
the upper plate with the other fingers.
Four Plates
The procedure for carrying four plates is as
follows:
1. Seize the first plate between the thumb and
the forefinger
2. Place the second plate between the
forefinger (on the top) and the two fingers
major and ring finger (under).
3. Place the third plate over the basis of the
thumb and the little finger.
4. The fourth plate is carried in the right hand,
this will be the first plate placed on table.
Thursday, August 5, 2010
HANDLING SERVING DISHES AND UTENSILS
During service the right and left hands have distinct functions
to perform. The left hand carries while the right hand works.
Flatware, glasses, cups, and the like are always carried on a tray,
never in hands. For safety and to prevent clattering, this tray should
always be covered with a paper or cloth napkin. While bringing
platters to the side table or guest table, always carry them in both
hands. The hand towel should be draped lengthwise over the cloth
so you can hold the platter on both ends. If several plates or serving
dishes are carried at the same time, place them on the towel so they
will not slide. Serving bowls and sauce boats are always placed on a
small plate with a paper doily.
to perform. The left hand carries while the right hand works.
Flatware, glasses, cups, and the like are always carried on a tray,
never in hands. For safety and to prevent clattering, this tray should
always be covered with a paper or cloth napkin. While bringing
platters to the side table or guest table, always carry them in both
hands. The hand towel should be draped lengthwise over the cloth
so you can hold the platter on both ends. If several plates or serving
dishes are carried at the same time, place them on the towel so they
will not slide. Serving bowls and sauce boats are always placed on a
small plate with a paper doily.
PRESENTING THE CHECK
The guest should never be kept waiting for his check. It
should be presented either immediately after the last course has
been served or as soon as he has finished eating. A check cover
should be used to transport the bill to and from the table. The cover
should be placed to the right of the host. If the host is not known, the
check should be placed at the center of the table. It is always a
courteous practice to ask if any other services are desired. It is very
discourteous to indicate in any way that a tip is expected or that any
certain amount is anticipated even if the customer asks (This
happens to me a lot.) Never show any disappointment because the
tip is less than what is customarily received. Always thank the
customer for any gratuity with sincerity.
Guests should be shown small courtesies when departing; for
example, a server may draw out the chair for a female guest and
assist her with her coat etc... The server should express his goodbye
sincerely and welcome the guest to return. The idea is to make
the guest feel completely welcome. Try to change up your good-bye
from time to time as well. Other customers in the room will get sick of
hearing you repeat the same thing to all departing customers, and
when it comes there time to leave, they will leave with the feeling,
that they were just part of another process.
When guests ask for check, Captains should inquire as to the
satisfaction of the guests. Mignardises and check are then delivered
to table.
should be presented either immediately after the last course has
been served or as soon as he has finished eating. A check cover
should be used to transport the bill to and from the table. The cover
should be placed to the right of the host. If the host is not known, the
check should be placed at the center of the table. It is always a
courteous practice to ask if any other services are desired. It is very
discourteous to indicate in any way that a tip is expected or that any
certain amount is anticipated even if the customer asks (This
happens to me a lot.) Never show any disappointment because the
tip is less than what is customarily received. Always thank the
customer for any gratuity with sincerity.
Guests should be shown small courtesies when departing; for
example, a server may draw out the chair for a female guest and
assist her with her coat etc... The server should express his goodbye
sincerely and welcome the guest to return. The idea is to make
the guest feel completely welcome. Try to change up your good-bye
from time to time as well. Other customers in the room will get sick of
hearing you repeat the same thing to all departing customers, and
when it comes there time to leave, they will leave with the feeling,
that they were just part of another process.
When guests ask for check, Captains should inquire as to the
satisfaction of the guests. Mignardises and check are then delivered
to table.
SPECIAL OBSERVATIONS WHILE SERVING MEALS
There are many things a server must attend to to become
fully efficient. Here are a few tips a server can use to take
advantage:
1. Serve hot food hot, on heated dishes.
2. Serve cold food chilled, on cold dishes.
3. Inquire how food is to be cooked:
a. Eggs - fried or boiled, scrambled etc...
b. Steak - rare, medium, or well done etc...
c. Toast - buttered or dry
4. Refill water glasses whenever necessary during the
meal.
5. Refill coffee. Customer will let you know if they've had
enough.
6. Place silver necessary for a course just prior to serving:
a. Soup spoon on extreme right of teaspoons.
b. Cocktail fork to right of soup spoon.
7. Offer crackers, bread, other accompaniments with
appetizers or soups.
8. Provide iced teaspoons for ice drinks, straws with
appropriate beverages.
fully efficient. Here are a few tips a server can use to take
advantage:
1. Serve hot food hot, on heated dishes.
2. Serve cold food chilled, on cold dishes.
3. Inquire how food is to be cooked:
a. Eggs - fried or boiled, scrambled etc...
b. Steak - rare, medium, or well done etc...
c. Toast - buttered or dry
4. Refill water glasses whenever necessary during the
meal.
5. Refill coffee. Customer will let you know if they've had
enough.
6. Place silver necessary for a course just prior to serving:
a. Soup spoon on extreme right of teaspoons.
b. Cocktail fork to right of soup spoon.
7. Offer crackers, bread, other accompaniments with
appetizers or soups.
8. Provide iced teaspoons for ice drinks, straws with
appropriate beverages.
FIVE DIAMOND SERVICE
1. Hostess or Maitre d’ seats and welcomes guests
2. Front waiter lights the candle and offers mineral or
served water. If mineral water is sold, silver coaster is
placed on table under water bottle.
3. Captain asks for cocktails and gives the wine list. He will
serve cocktails and leave the list on the table, if the guest
are a couple, the Captain will point out wine by the glass
or half bottles wine selections.
4. Back server delivers and explains the amuse, after
cocktails are served.
5. Front server clears Amuse and Maitre d’ or Captain
presents the menu and explains the specials.
6. Sonmuna’ or Captain takes the wine order, pours and
explains each selection. Captain waiter continues to offer
cocktails
7. Maitre d’ takes order and gives service copy the Front
waiter, who proceeds to remove base plates and give
proper mis en place for up to two “2 courses.” Front
waiter is to keep service copy slips on his person at all
times.
8. Brioche and butter service is done by the Back waiter will
maintaining the clearing and replacing of napkins.
9. First course and brioche refills are delivered by the
Runner to the Front server on the floor, who then serves
them. Pepper is to be offered on all salad dishes.
10. First course are cleared by the back waiter, and mis en
place is rechecked by front waiter.
11. Runner is to correctly number the domes, and entrees
are to be served with assistance of the Back waiter. Back
water is to know position # 1 on all the tables in his
section.
12. Back waiter clears table after main course and crumbs
the table. Coffee order is taken, cheese selection is
explained and the desert, cognac, port, sherry menu is
presented.
13. Front waiter takes dessert order and gives proper mis en.
14. Back waiter delivers desserts and coffee.
15. Captain brings over cart and offers cognacs, ports, or
cherry’s.
2. Front waiter lights the candle and offers mineral or
served water. If mineral water is sold, silver coaster is
placed on table under water bottle.
3. Captain asks for cocktails and gives the wine list. He will
serve cocktails and leave the list on the table, if the guest
are a couple, the Captain will point out wine by the glass
or half bottles wine selections.
4. Back server delivers and explains the amuse, after
cocktails are served.
5. Front server clears Amuse and Maitre d’ or Captain
presents the menu and explains the specials.
6. Sonmuna’ or Captain takes the wine order, pours and
explains each selection. Captain waiter continues to offer
cocktails
7. Maitre d’ takes order and gives service copy the Front
waiter, who proceeds to remove base plates and give
proper mis en place for up to two “2 courses.” Front
waiter is to keep service copy slips on his person at all
times.
8. Brioche and butter service is done by the Back waiter will
maintaining the clearing and replacing of napkins.
9. First course and brioche refills are delivered by the
Runner to the Front server on the floor, who then serves
them. Pepper is to be offered on all salad dishes.
10. First course are cleared by the back waiter, and mis en
place is rechecked by front waiter.
11. Runner is to correctly number the domes, and entrees
are to be served with assistance of the Back waiter. Back
water is to know position # 1 on all the tables in his
section.
12. Back waiter clears table after main course and crumbs
the table. Coffee order is taken, cheese selection is
explained and the desert, cognac, port, sherry menu is
presented.
13. Front waiter takes dessert order and gives proper mis en.
14. Back waiter delivers desserts and coffee.
15. Captain brings over cart and offers cognacs, ports, or
cherry’s.
ORDER OF SERVING MEALS
Breakfast
Many customers at the breakfast hour are in a hurry. Many
people you will discover are not in the best of spirits before they
have had their first cup of coffee (or maybe not ever). A positive and
cheerful attitude displayed from the server in combination with
prompt and efficient service might help to normalise the situation.
Below is a guide that might be acceptable in most situations.
1. When a fresh fruit or fruit juice is ordered, it is desirable to
serve it first and then to remove the soiled dishes before
placing the toast and coffee.
2. When customers order a combination of cooked food, toast,
and coffee, they may ask to have the whole order served at
once. Place the fruit dish, set on an underline, in the center of
the cover, the plate of toast at the left of the forks, and the
coffee at the right of the teaspoons.
3. When the breakfast order includes a cereal and a hot dish,
the service procedure may be as follows:
a. Place the fruit course in the center of the cover.
b. Remove the fruit course.
c. Place the breakfast plate of eggs, meat, or other hot
food in the center of the cover. Place the plate of toast
at the left of the forks. Place the coffee service at the
right of the spoons.
d. Remove the breakfast plate and the bread plate.
e. Place the finger bowl, filled one-third full of warm
water. At times the finger bowl is placed after the fruit
course, when fruits which may soil the fingers have
been served.
f. Place the sales check, face down, at the right of the
cover or present it on a clean change tray.
Lunch
Lunch customers can be generally categorized into two
groups: Business people who have a short-lunch period and want
quick service, and shoppers or others who just want leisurely
service. A good server will recognize each group and try to
accommodate accordingly.
1. Fill the water glass three-fourths full of iced water.
2. Place chilled butter on cold bread-and-butter plate.
3. Place the appetizer in the center of the cover.
4. Remove the appetizer when guest has finished.
5. Place the soup service in center of cover.
6. Remove the soup entree.
7. Place entree plate in center of cover.
8. Place individual vegetable dishes above the cover.
9. Place hot beverages above and a little to the right of cup
and sauce, with individual creamer above the cup.
10. Place an iced beverage or milk at the right and a little
below the water glass.
11. Remove the main-course dishes.
12. Remove any extra silver not used in the main course.
13. Crumb the table, if necessary.
14. Place dessert silver to right of the cover with fork nearest
the dessert plate, when fork and teaspoon are used.
When several teaspoons are placed, the dessert fork
may be laid on the left side, to "balance the cover"
15. Place the dessert service in center of the cover.
16. Remove dessert dishes and silver.
17. Place the finger-bowl on the underliner in the center of
the cover.
18. Present the Check face down.
Dinner
Dinner customers are seldom in a hurry. The server should
be able to give leisurely service without making the guest feel
rushed. Although the guest should be allowed plenty of time to
complete each course, long waits between courses should be
avoided (especially when small children are present.) An efficient
server should observe the guests during the meal in order to serve
the next course promptly, and to comply with any requests made by
guests for special needs. This is a generally accepted guidelines, but
does not apply to all situations.
1. Place appetizer or hors d'oeuvre service from the left in
the center of the cover.
2. Remove the first-course dishes.
3. Place the soup service in the center of the cover.
4. Remove the soup service.
5. When the entree is served on a platter, place it directly
above the cover. Lay the serving silver at the right of the
platter. Place the warm dinner plate in the center of the
cover.
6. Place the beverage to the right of the teaspoons.
7. Offer rolls or place them on the center of the table in
reach of all the guests.
8. Remove the main-course dishes when the guest has
finished.
9. Crumb the table if necessary.
10. Place silver for dessert course.
11. Place the dessert service in the center of the cover.
12. Offer hot coffee or tea.
13. Serve the check face down.
Many customers at the breakfast hour are in a hurry. Many
people you will discover are not in the best of spirits before they
have had their first cup of coffee (or maybe not ever). A positive and
cheerful attitude displayed from the server in combination with
prompt and efficient service might help to normalise the situation.
Below is a guide that might be acceptable in most situations.
1. When a fresh fruit or fruit juice is ordered, it is desirable to
serve it first and then to remove the soiled dishes before
placing the toast and coffee.
2. When customers order a combination of cooked food, toast,
and coffee, they may ask to have the whole order served at
once. Place the fruit dish, set on an underline, in the center of
the cover, the plate of toast at the left of the forks, and the
coffee at the right of the teaspoons.
3. When the breakfast order includes a cereal and a hot dish,
the service procedure may be as follows:
a. Place the fruit course in the center of the cover.
b. Remove the fruit course.
c. Place the breakfast plate of eggs, meat, or other hot
food in the center of the cover. Place the plate of toast
at the left of the forks. Place the coffee service at the
right of the spoons.
d. Remove the breakfast plate and the bread plate.
e. Place the finger bowl, filled one-third full of warm
water. At times the finger bowl is placed after the fruit
course, when fruits which may soil the fingers have
been served.
f. Place the sales check, face down, at the right of the
cover or present it on a clean change tray.
Lunch
Lunch customers can be generally categorized into two
groups: Business people who have a short-lunch period and want
quick service, and shoppers or others who just want leisurely
service. A good server will recognize each group and try to
accommodate accordingly.
1. Fill the water glass three-fourths full of iced water.
2. Place chilled butter on cold bread-and-butter plate.
3. Place the appetizer in the center of the cover.
4. Remove the appetizer when guest has finished.
5. Place the soup service in center of cover.
6. Remove the soup entree.
7. Place entree plate in center of cover.
8. Place individual vegetable dishes above the cover.
9. Place hot beverages above and a little to the right of cup
and sauce, with individual creamer above the cup.
10. Place an iced beverage or milk at the right and a little
below the water glass.
11. Remove the main-course dishes.
12. Remove any extra silver not used in the main course.
13. Crumb the table, if necessary.
14. Place dessert silver to right of the cover with fork nearest
the dessert plate, when fork and teaspoon are used.
When several teaspoons are placed, the dessert fork
may be laid on the left side, to "balance the cover"
15. Place the dessert service in center of the cover.
16. Remove dessert dishes and silver.
17. Place the finger-bowl on the underliner in the center of
the cover.
18. Present the Check face down.
Dinner
Dinner customers are seldom in a hurry. The server should
be able to give leisurely service without making the guest feel
rushed. Although the guest should be allowed plenty of time to
complete each course, long waits between courses should be
avoided (especially when small children are present.) An efficient
server should observe the guests during the meal in order to serve
the next course promptly, and to comply with any requests made by
guests for special needs. This is a generally accepted guidelines, but
does not apply to all situations.
1. Place appetizer or hors d'oeuvre service from the left in
the center of the cover.
2. Remove the first-course dishes.
3. Place the soup service in the center of the cover.
4. Remove the soup service.
5. When the entree is served on a platter, place it directly
above the cover. Lay the serving silver at the right of the
platter. Place the warm dinner plate in the center of the
cover.
6. Place the beverage to the right of the teaspoons.
7. Offer rolls or place them on the center of the table in
reach of all the guests.
8. Remove the main-course dishes when the guest has
finished.
9. Crumb the table if necessary.
10. Place silver for dessert course.
11. Place the dessert service in the center of the cover.
12. Offer hot coffee or tea.
13. Serve the check face down.
SERVICE TECHNIQUES
Serving of Food with One Hand
This service technique is used only for platter service and
involves the so-called long grip. In the long grip, the utensils are held
in the right hand. Hold the spoon between the index and middle
fingers and the fork between the index finger and the thumb. The
curves of the spoon and fork should align. Gently slide the spoon
under the item to be served, so that it is held between the fork and
spoon. Remove your index finger, apply light pressure to the fork,
and lift.
Serving of Food with Both Hands
This technique is used when working at a side table or a
buffet. When serving with both hands, hold the spoon in your right
hand and the fork in your left hand. If the food is prepared in a
sauce, always scrape the bottom of the spoon with the fork, to
prevent drips and to keep the plate you are preparing clean and
neat.
Arranging Food on the Plates
To the uninitiated, it might seem very simple to arrange food
nicely on a plate. Actually, in a refined service, food is arranged
according to particular rules that are followed the world over. Meat is
always placed at the lower part of the plate. Sauces are served
separately in a sauce boat, or they are served to the left of the meat
or fish. When a dish is cooked in a sauce, such as a curry or stews,
the sauce is served over the meat. Compound, or flavored, butters,
such as d’hote or d'hotel butter or herb butter, are placed directly on
the meat. Side dishes are arranged to achieve color harmony. A
piece of cake or pie should be served with the point facing toward
the guest. Plates with a logo or other graphic decoration should be
arranged so that the decoration is placed in front of the guest. Plates
should never appear overloaded; the rims must always be free of
food and without drip smears. Hot food is always served on hot
plates; cold food, on cold plates.
Pouring Beverages
Hold glasses by the foot or stem only, to avoid fingerprints.
Glasses are always placed to the right of the guest with the right
hand. If the glass has a logo, it should face the guest. Beverages are
always poured from the right side of the guest. When serving heavy
red wines that have been decanted or are in a wine basket, hold the
glass, slightly slanted, on the table with left hand and slowly pour out
the wine with the right hand, so that the wine sediment is not
disturbed. A bottle of wine is first presented to the host. Then the
bottle is opened, and a small amount is poured out for the host. After
the host approves, the guests are served first and the host's glass
last.
Sequence of Clearing
When an aperitif has been served, the empty glasses are
cleared only after the wine is served. If a white wine is served with
the appetizer, the empty glasses are removed only after the red wine
has been poured. The red-wine glasses are cleared after the coffee
or after-dinner drinks are served. When guests are smoking, ash
trays are always changed before a new course is served. After the
guests have finished the main course, any platters or serving dishes
on the table are removed first. Then the dinner plates are cleared
along with the flatware. Finally, any smaller plates, bread plates, and
finger bowls are removed. Before dessert is served, the table is
totally cleared, except for flowers or other decorations.
This service technique is used only for platter service and
involves the so-called long grip. In the long grip, the utensils are held
in the right hand. Hold the spoon between the index and middle
fingers and the fork between the index finger and the thumb. The
curves of the spoon and fork should align. Gently slide the spoon
under the item to be served, so that it is held between the fork and
spoon. Remove your index finger, apply light pressure to the fork,
and lift.
Serving of Food with Both Hands
This technique is used when working at a side table or a
buffet. When serving with both hands, hold the spoon in your right
hand and the fork in your left hand. If the food is prepared in a
sauce, always scrape the bottom of the spoon with the fork, to
prevent drips and to keep the plate you are preparing clean and
neat.
Arranging Food on the Plates
To the uninitiated, it might seem very simple to arrange food
nicely on a plate. Actually, in a refined service, food is arranged
according to particular rules that are followed the world over. Meat is
always placed at the lower part of the plate. Sauces are served
separately in a sauce boat, or they are served to the left of the meat
or fish. When a dish is cooked in a sauce, such as a curry or stews,
the sauce is served over the meat. Compound, or flavored, butters,
such as d’hote or d'hotel butter or herb butter, are placed directly on
the meat. Side dishes are arranged to achieve color harmony. A
piece of cake or pie should be served with the point facing toward
the guest. Plates with a logo or other graphic decoration should be
arranged so that the decoration is placed in front of the guest. Plates
should never appear overloaded; the rims must always be free of
food and without drip smears. Hot food is always served on hot
plates; cold food, on cold plates.
Pouring Beverages
Hold glasses by the foot or stem only, to avoid fingerprints.
Glasses are always placed to the right of the guest with the right
hand. If the glass has a logo, it should face the guest. Beverages are
always poured from the right side of the guest. When serving heavy
red wines that have been decanted or are in a wine basket, hold the
glass, slightly slanted, on the table with left hand and slowly pour out
the wine with the right hand, so that the wine sediment is not
disturbed. A bottle of wine is first presented to the host. Then the
bottle is opened, and a small amount is poured out for the host. After
the host approves, the guests are served first and the host's glass
last.
Sequence of Clearing
When an aperitif has been served, the empty glasses are
cleared only after the wine is served. If a white wine is served with
the appetizer, the empty glasses are removed only after the red wine
has been poured. The red-wine glasses are cleared after the coffee
or after-dinner drinks are served. When guests are smoking, ash
trays are always changed before a new course is served. After the
guests have finished the main course, any platters or serving dishes
on the table are removed first. Then the dinner plates are cleared
along with the flatware. Finally, any smaller plates, bread plates, and
finger bowls are removed. Before dessert is served, the table is
totally cleared, except for flowers or other decorations.
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