Table Setup

TYPES OF ESTABLISHMENTS, TYPES OF assistant, AND TABLE SETTINGS Chapter 2 OBJECTIVES ? Differentiate between umteen a(prenominal) demo cases of establishments ? Identify the characteristics of French process, Russian receipts, incline advantage, and American dish ? dis peak the arrangement of answer w ar for the American breakfast, lunch, and dinner cover ? organizeulate where feed items ar placed in the American cover as they are served ? Define banquet service, family- air service, buffets, salad bars, oyster bars, and dessert boards 2 base ? Every eating place has a unique identity depending on the creature comforts offered to leaf nodes ?Most personas of service originated in the private homes of European nobility over the years they devour been modified for restaurant use ? Today, each type retains particular distinguishing features Some restaurants have combined features of two or to a greater extent chance styles to accommodate their menu, facili ties, and mode of operation 3 INTRODUCTION ? The four-spot traditional types of service are French Russian English American ? The cover refers to the arrangement of china, silverware, napkin, and trashware at each place screen background ?Other popular types of service are the banquet, family-style, buffets, salad bars, oyster bars, and dessert carry overs. 4 TYPES OF ESTABLISHMENTS ? Many terms are utilize to describe types of restaurants Tearoom Family-style upmarket Casual Theme Quick-service 5 TYPES OF ESTABLISHMENTS ? The fact of the take is that restaurants are subjectively classified by the style of operation in that respect are no clear characteristics for each type of establishment Traits of one style of restaurant overlap with traits of another ? Creating a unique identity 6 TYPES OF ESTABLISHMENTS For our purposes here, we could secernate that types of establishments form somewhat of a continuum On one end of the continuum would be restaurants with ? ? Minimum service No covers or simple place mats ? ? ? A quick pace Fast provenders prepared easily A widely distributed in starchyity to the entire operation 7 TYPES OF ESTABLISHMENTS The other end of the continuum would be the establishments with ? ? ? ? Luxurious surroundings Table linens Silver service ware chinaware and Crystal nut casework ? ? ? ? ? Flowers Soft music An unhurried pace competent servers Expensive, well-prepared, and well-presented sustenances and drinks TYPES OF ESTABLISHMENTS ? Family-style restaurants, diners, and some chain restaurants would be on one end of the continuum ? Trattorias, bistros, and supper clubs in the middle ? Classic gourmet, upscale, and fine-dining restaurants on the other 9 TYPES OF ESTABLISHMENTS ? No matter which combination of amenities make up the whole, the lymph node has every well(p) to expect A smile That his or her order be correctly taken and delivered That the examine is presented promptly and for the correct amount regardless of the place ?Good service is still the key to running any no-hit operation 10 FRENCH dish out ? Most sophisticated of confuse services ? Formal type of service originated for European nobility elongate and expensive type of service Used in upscale restaurant, elegant hotel dining rooms, cruise ships, resorts, and casinos ? Food is either cooked or completed card facial expression Brought from the kitchen on dour silver platters Gueridon (cart) and Rechaud (stove) ? The food is completed by cooking, deboning, filleting, slicing, flambe, and garnishing as undeniable Served to the customers on heated plates 1 FRENCH usefulness ? Maitre dhotel is in fight of the dining room ? Captain is in charge of a voice to the dining room Seats the guests, takes guests orders and supervises table service ? French table service employs two servers working together Chef du rang (principle server) ? Receives orders form the captain, serves the drinks, prepares th e food tableside, and presents the total Commis du rang (assistant) ? Takes the orders to the kitchen, picks up the food, serves the plates, clears the dishes and stands ready to assist the chef du rang Sommelier brings wine list and serves wine 12 FRENCH improvement ? Silverware brought with each physical body ? receipts plate or show plate is part of the cover Remains until main course and replaced for salad and dessert ? Service is from the indemnify, clearing from the skilful Except for bread, butter and salad to the left change dishes are cleared whole when all(prenominal) guests have completed their repast ? digit bowls are proper after each course ? Wine only 13 FRENCH helper ? Advantages graceful Attentive Showcases food High check average ? Disadvantages Highly trained staff ? High labor be Investment in carts, platters, china, crystal, and silverware Fewer turns of tables Fewer tables in dining room. 14 RUSSIAN return ? Similar to French service in many respects Formal with great elegance and showmanship ? Table setting analogous as French service Plates for each course set in front of guest ? Differences Only one server Food is fully prepared and attractively arranged on silver platters in the kitchen ? heated plate placed before each guest from the upright side Clockwise around the table RUSSIAN serve Platters of food are brought to the dining room from the kitchen Presented to the guest at the table All foods served from military service dish or platter ? Standing to the left of each guest with the platter in the left hand, the server shows each guest the food Using a large spoon and fork in the right hand, dishes up the desired portion Continues replicationclockwise around the table rest food returned to the kitchen RUSSIAN run ? As with French service Finger bowls are proper after each course Soiled dishes are cleared only when all guests have completed their repast Especially useful at elegant banque ts RUSSIAN SERVICE ? Advantages Elegant Faster and less expensive than French service No bare(a) space for carts needed ? Disadvantages Need trained staff Capital enthronement in silver platters Last served from same platter ENGLISH AND FAMILY SERVICE ? Formal family service or host service Typical of a meal served by servants in a private home ? Foods brought on platters and in suffice dishes placed before the host at the principal of the table Host (or one of the servants) carves the meat, if necessary, or dishes up the entree The air hostess (or one of the servants) serves vegetables, salads, desserts and beverages Plates are handed to the server on the left, who serves the guest of honour and all other guests Sauces and side dishes placed on the table to be passed by the guests ? Place settings similar to American service ENGLISH AND FAMILY SERVICE ? Advantages Great deal of showmanship Casual dining Guests control portions less(prenominal) service readiness needed ? Disadvantages Less formal No presentation cartridge clip consuming Host and hostess contractd to do a pass on of the work American SERVICE Simplest form of table service Less formal than French, Russian, or English ? Most prevalent style of service in U. S. restaurants ? Utensils set in order of use pissing glass at tip of wound Wine glass to the right of the peeing Dishes and silver 1 from table edge ? Food dished in the kitchen Except for salad and bread and butter, most food placed on the dinner plate American SERVICE ? Foods served from the left, beverages from the right Left with left, right with right ? Soiled dishes removed from the right Do not remove until all are done the course The American breakfast and lunch table setting differs from the American dinner setting eat and lunch require only a limited amount of service ware dinner party involves courses and service ware AMERICAN SERVICE ? Advantages Simple and casual or complex and elegant Po rtion control Less service achievement needed ? Disadvantages Less personal Guests can not choose portion 23 LAYING COVERS FOR TABLE SERVICE ? When laying a table in readiness for service there are a modification of place settings, which have to be put according to the type of meal and service being offered ?A cover denotes all the necessary cutlery, flatware, crockery, glassware and linen necessary to a lay a certain type of place setting for a specific meal 24 AMERICAN BREAKFAST AND LUNCH COVER ? Includes Dinner fork Dinner knife Teaspoon Napkin B plate Butter knife (optional) Water glass 25 AMERICAN BREAKFAST COVER 26 AMERICAN LUNCH COVER 27 AMERICAN DINNER COVER 28 AMERICAN (FORMAL) DINNER COVER 29 BANQUET SERVICE ? Involves serving a meal to a group of people gathered for a special occasion ? The cover is generally set with American settings change to the particular menu French, Russian or buffet service whitethorn be utilized at a banquet The table exit be set accordingly ? Before the guest arrives or is position Water is poured Butter is placed on B plates Baskets of rolls arranged on the tables Cold course whitethorn be pre-set 30 BANQUET SERVICE ? Food is put on the plates in the kitchen Served to the guests in the usual American style ? Or in the French, Russian or buffet style as predetermined ? The head table is served first ? Water and cocoa are replenished periodically ? If guest are to remain after dinner, tables should be cleared and tidy at the completion of the meal ?No check is presented 31 BANQUET SERVICE ? Advantages Menu and serving time pre-determined Service routine simple Few servers ? Disadvantages Little personal service next quarters ? Makes service difficult 32 FAMILY STYLE SERVICE ? fitting of American service Informal ? Table is set before the meal begins ? Serving dishes and platters are filled in the kitchen and brought to the table Serving utensils brought with the food ? Serving dishes are pas sed around the table and people serve themselves All-you-can-eat whitethorn require refilling of serving containers Dishes are cleared and dessert is served in the same manner ? American cover or modification is used FAMILY STYLE SERVICE ? Advantages Fast Few servers ? Disadvantages Little personal service Attractiveness of serving dishes and platters during course of service 34 BUFFET SERVICE ? Usually used when a large number of people are to be served ? A serving area holds everything needed for the meal and guests go through the line serving themselves The guest either helps themselves or by chefs behind the buffet line (carving station) ?Someone is needed to restock the serving area as necessary ? Silverware and napkins whitethorn be located on the buffet table or a complete cover (American) may be pre-set on the table ? Servers usually serve only beverages and desserts Duties may include appetizer or soup course BUFFET SERVICE ? Advantages Attractive food display Spe ed Economics Less service skill needed ? Disadvantages Replenishment needed Unattractive food display Food safety Capital investment 36 SALAD BARS, huitre BARS, AND sweetness TABLES ? Salad Bar Self-service concept Guests prepare their own salads from an attractive part of vegetables, fruits, and accoutrements ? Oyster Bar Buffet featuring oysters on the half shell and mingled accoutrements May include other seafood items ? Dessert Table Display of tortes, pies, cakes, drub puffs, eclairs, fresh fruit, and soft cheeses ? ? Dessert plates and service ware are at hand on the table Dessert trays or carts 37 SALAD BARS, OYSTER BARS, AND DESSERT TABLES ? Advantages Attractive food display Less service skill needed Disadvantages Replenishment needed Unattractive food display clock 38 CAFETERIA SERVICE ? This service exists unremarkably in industrial canteens, colleges, hospitals or hotel cafeterias ? To facilitate quick service, the menu is fixed and is displayed on la rge boards sometimes food is displayed behind the retort and the guests may indicate their choice to the counter attendant ? Guests select foods ? The food is served pre-plated and the cutlery is handed directly to the guest ? Scramble system limits lines 39 COUNTER SERVICE Tall stools are placed along a counter so that the guest may eat the food at the counter itself The covers are generally laid out on the counter ? Food is either displayed behind the counter for the guests to choose from, or is listed on a menu card or common black board 40 GRILL ROOM SERVICE ? In this form of service various meats are grilled in front of the guest ? The meats may be displayed behind a glass partition or well decorated counter so that the guest can select his exact cut of meat ? The food comes pre-plated 41 BREAKFAST SERVICES There are basically two types of breakfast offered in hotels and restaurants The Continental Breakfast and the English Breakfast ? The Continental Breakfast originated in Europe It is a light meal as the Europeans normally have a heavy mid-day meal ? The English breakfast is heavy and is a major meal of the day A traditional English breakfast runs into six or seven courses 42 BUTLER SERVICE ? Similar to Russian service Guests serve themselves Offered from left side for food ? ? Counterclockwise Serving fork and spoon used by guest. BUTLERED SERVICE ? Waiters pass hors doeuvres or beverages from trays Similarly to how a butler would wait on guests in a private home. ? Elegant option, especially as guests wont have to wait in line to get a drink, and it will propel them of the options available to them ? Requires slightly more staff than stationary hors doeuvres and a barman 44 COMPROMISE SERVICE ? This is a combination of the very formal Russian and the English ? Part of the food (usually the salad and dessert) is served from the kitchen and part is served at the table with the host or hostess dishing up the main course There is still the pres ence of service staff