BREAKFAST

Breakfast is the first meal of the day, typically eaten in the
morning. The word derives from the idea of breaking the involuntary
fast due to sleep. Breakfast is considered by many food experts to
be a most important meal of the day.
Traditionally, breakfast is a large cooked meal eaten before
work and designed to carry people through a large part of the day.
The erosion of the cooked breakfast has been an ongoing trend in
the Western world, since at least the early 20th century, coinciding
with late waking times than when most Westerners had agricultural
occupations, starting early in the morning.

Breakfast in hotels may be served in the hotel restaurant or
dining room, in a breakfast room set aside for this one meal, or in the
guest's bedroom or suite. The current trend is that most of the hotels
are offering breakfast as complementary (bed and breakfast tariff).

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TYPES OF BREAKFAST

The following are some of the basic types of breakfast:
1. Continental breakfast
2. English breakfast
3. American breakfast
4. Indian breakfast

GENERAL RULES TO BE OBSERVED WHILE SERVING

1. Women are usually served first. If it is an honorary dinner, of
course, the guest of honor is served first. Otherwise, age and
status of the guest determine the sequence, with older or more
distinguished guests served first. The host is always served after
his or her guests. When children are present at the table, serve
them as quickly as possible to maintain peace.
2. Place and remove all food from the left of the guest.
3. Place and remove all beverages, including water, from the right
of the guest.
4. Use the left hand to place and remove dishes when working at
the left side of the guest and the right hand when working at the
right side of the guest. This will provide free arm action for the
server and avoids the danger of bumping against the guest's
arm.
5. Place each dish on the table with the four fingers of the hand
under the lower edge and the thumb on the upper edge.

6. Never reach in front of a guest, nor across one person in order
to serve another.
7. Present Serving dishes from the left side, in a position so that
the guest can serve himself. Place serving silver on the right
side of the dish, with the handles turned toward the guest so that
he may reach and handle them easily.
8. Do not place soiled, chipped, or cracked glassware and china or
bent or tarnished silverware before a guest.
9. Handle tumblers by their bases and goblets by their stems.
10. Do not lift water glasses from the table to fill or refill. When they
cannot be reached conveniently, draw them to a more
convenient position.
11. Set fruit juice and cocktail glasses, cereal dishes, soup bowls,
and dessert dishes on small plates before placing them in the
center of the cover between the knife and the fork.
12. Place individual serving trays of bread and rolls above and to the
left of the forks. Place a tray or basket of bread for the use of
several guests toward the center of the table.
13. Place the cup and saucer at the right of the spoons, about two
inches from the edge of the table. Turn the handle of the cup to
the right, either parallel to the edge of the table or at a slight
angle toward the guest.
14. Set tea and coffee pots on small plates and place above and
slightly to the right of the beverage cup. Set iced beverage
glasses on coasters or small plates to protect table tops and
linen cloth.
15. Place individual creamers, syrup pitchers, and small lemon
plates about and a little to the right of the cup and saucer.
16. Place a milk glass at the right of and below the water glass.
17. Serve butter, cheese, and cut lemon with a fork, serve relishes,
pickles, and olives with a fork or spoon, not with the fingers.

CLEARING OF PLATES

The basic technique is the same as carrying two plates from
above. After picking up the first plate, arrange the flatware on it. The
handle of the first fork is under your thumb. This will secure the
remaining flatware. Then slide the knife in at a right angle under the
fork. Now pick up the second plate with the flatware, and place the
flatware on the first plate, fork beneath the thumb and knife below.
The remaining plates are stacked on the second plate, while the
flatware is arranged on the first plate. In an elegant service, no more
than four plates are cleared at one time. Small food remnants on the
plates can be pushed to the lower plate; be sure to turn away from
the guest when doing this. When the plates contain a lot of leftovers,
they must be scraped away from the table. Clear only two plates at a
time and sortout in the waiter’s pantry.

Sample Procedure for Carrying a Tray

1) It is important to organize the tray in a way that the
weight is concentrated on a precise point that will be
maintained by the wrist and the left hand (a pile of under
cups)
2) Items less heavy will be placed around heavier items
(cups and spoons).

Sample Procedure for Carrying Plates

Consider a "service" which is composed of a meat dish, a
vegetable placed on an under dish, 4 hot plates and a sauce
dispenser. The following procedure is adopted:

· Cover plates with a cloth and hold them with the left
hand.

· Position the meat dish on the pile of plates
· Place the sauce dispenser between the forefinger and
little finger (on the top) and middle finger and ring finger
(under).
· The vegetables dish should be carried in the right hand.

PROCEDURE FOR CARRYING PLATES

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.