For a continental breakfast consisting of hot croissant/
brioches or hot toast, butter, preserves and coffee or tea, the cover
would be as follows:
i) Stands or underplates for coffee / tea pot and hot milk /
hot water jug or pouches of tea or instant coffee.
ii) Side plate with side knife
iii) Sugar cubes basin and tongs or individual sugar and
creamer packets in a bowl
iv) Tea or breakfast cup and saucer and a teaspoon
v) If the beverage is tea, then the following additional items
will be needed: slop basin and tea strainer.
vi) Napkin
vii) Ashtray (depending on smoking policy of the
establishment)

The majority of the items listed above for the two types of
breakfast are often placed on the table as part of the mise-en-place,
before the customer is seated. A number of items are then placed on
the table after the customer is seated and makes his choice of
breakfast known. These include:
• butter dish with butter and alternatives
• preserve dish with preserves
• jug of cold milk
• toast rack with toast and / or bread basket with hot rolls
• tea pot / coffee pot / hot or cold milk / hot water jug.

FULL ENGLISH BREAKFAST

The full English breakfast consists of a number of courses;
usually three or four, with a choice dishes from within each course.
The cover includes some or all of the following:
i) Side plate and side knife
ii) Fish knife and fork
iii) Joint knife and fork
iv) Soup spoon and fork
v) Tea or breakfast cereal cup, saucer and teaspoon
vi) Slop basin
vii) Tea strainer
viii) Jug of cold milk (if tea bags used - no need for stainers)
ix) Sugar cubes bowl and tongs or individual sugar packets
in a bowl, cream or coffee mate pouches
x) Butter dish on doily on an underplate with a butter knife
xi) Preserve dish on a doily on an underplate with a preserve
spoon
xii) Cruet: salt, pepper, mustard and mustard spoon
xiii) Serviette: either laid flat between the joint knife and fork
or placed on the sideplate under the side knife
xiv) Toast rack on an underplate

xv) Bread boat containing the croissant or brioche in a
serviette to keep them warm.
xvi) Stands or underplates for teapot / coffee pot and hot
water jug / hot milk jug, salt and pepper, caster,sugar in
shakers.
xvii) Ashtray (depending on smoking policy)
xviii) Table number display.

BREAKFAST COVER

The area or space for all the utensils (including salt, pepper
cruets and ashtrays) for each guest is called cover. The breakfast
cover may be divided into two types:
1. Full breakfast cover.
2. Continental breakfast cover

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

Indian Breakfast

An Indian breakfast varies from region to region and is mostly
vegetarian. In East India (Orissa, Bengal) the most popular breakfast
are Idly, Bara, Puri and Upma. These are served with Ghuguni (Peas
curry) or potato curry and also sweets like Rasogula, chenapoda etc.
In South India, the most popular breakfast is an assortment with
several possible main dishes, such as idlis, vadas, dosas and
chapatis. These are most often served with hot sambar and one or
two kinds of chutney items in Tamil Nadu.
The usual North Indian breakfast consists of stuffed paratha
breads or unstuffed parathas (they resemble oily milee crepes) with
fresh butter, cooked spicy vegetables especially aloo sabzi. Popular
accompaniments include sweets like jalebi, halwa, and sweetened
milk. In Maharashtra, Poha, Upma or Shira (similar to Kesaribath)
is frequently eaten for breakfast. In urban areas, omlettes and simple
butter sandwiches are becoming a popular breakfast food.

Juice Mango, Pineapple, Orange, Grapes, Tomato
Fruit Salad Fresh, seasonal fruit accompanied with
yoghurt or honey
Sweet dishs Rava Kesari, Basmati rice, sweet porridge,
jalebi, halwa, and sweetened milk.
Eggs
Boiled egg, omlette, scrambled eggs on white
or whole meal bread toast served with
crumbled homemade paneer cheese &
chopped spinach.
Breads Toast or plain white / brown breads, butter
sandwiches
Indian
speciality
breakfast items
Idlis, vadas, dosas and chapatis served with
sambar and chutneys.
Bara,Puri and Upma, Pongal, Poha, or Shira
(similar to Kesaribath)
Stuffed paratha breads or unstuffed parathas
with cooked spicy vegetables especially aloo
sabzi.
Beverages Tea, coffee or hot beverages like Bournvita,
Milo, Horlicks, Ovaltine

American Breakfast

Traditional breakfasts in the United States a n d Canada
derive from the full English breakfast and feature predominantly
sweet or mild-flavored foods, mostly hot.
Restaurants that serve breakfast typically base their menus
around egg dishes and meats such as sausage and bacon.
Pancakes and waffles are also popular. An assemblage commonly
known as a country breakfast in restaurants consists of eggs or
omelette, sausage or bacon, hash browns, gravy, coffee, biscuits or
toast with jam or jelly, and fruit juice.

The American breakfast comprises of the following courses:
Juice Mango, Pineapple, Orange, Grapefruit, Tomato
Cereals
Oatmeal (meal), cornflakes, wheat flakes, rice
crispies, porridge are served with cold or hot
milk.
Eggs Boiled, Fried, Poached, Scrambled, Omelette,
served with bacon, ham or sausages.
Breads
Toast white or brown, rolls, brioche croissant,
with preserves like butter, jam, jelly, marmalade
and honey.
Beverages Tea, coffee or hot beverages like Bournvita,
Milo, Horlicks, Ovaltine
American breakfast usually consists of fewer courses than
English breakfast.

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English Breakfast or Full Breakfast

Somerset Maugham once said, "The only way to eat well in
England is to have breakfast three times a day".
An English breakfast is an elaborate breakfast quite
substantial in size and variety. The tradional English breakfast
comprises of ten courses.
Juice Chilled fruit juices - Pineapple, Orange, Apple,
Grapefruit, Tomato
Stewed Fruits
Apples, Prunes, Figs, Pears etc. are cut into
small pieces and cooked in sugar syrup
flavoured with clove and cinnamon. It is served
in a cocktail cup with a quarter plate as
underliner and the cutlery provided is a
teaspoon
Cereals
Oatmeal (meal), cornflakes, wheat flakes, rice
crispies, porridge are served with cold or hot
milk in a soup bowl with a quarter plate as
underliner and a dessert spoon is provided as
cutlery.
Fish Herring, Haddock, Kedgres, Sardines are
served.
Eggs Boiled, Fried, Poached, Scrambled, Plain or
Savoury Omelette.
Meats Fried or Grilled bacon, sausages, ham, salami,
kidney or liver.
Rolls and
toast
Toast white or brown or rolls like croissant,
muffins, brioche, doughnuts, Danish pastry.
Butter and
Preserves
Butter, jam, jelly, marmalade, honey, maple
syrup.
Fruits Fresh fruits like melon, papaya, mango, orange,
grapefruit, pears.
Beverages Tea, coffee or hot beverages like Bournvita,
Milo, Horlicks, Ovaltine, Cocco.
This traditional cooked breakfast has largely been replaced
by simple, light foods and much varied choices have been added to
suit today’s customers. The course also varies from two to ten
depending on the customer and the establishment.



English breakfast is much heavier than a continental
breakfast.