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D1.HBS.CL5.14 Slide 1. Subject Elements This unit comprises three Elements: Prepare for silver...
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Transcript of D1.HBS.CL5.14 Slide 1. Subject Elements This unit comprises three Elements: Prepare for silver...
PROVIDE SILVER SERVICED1.HBS.CL5.14
Slide 1
Subject Elements
This unit comprises three Elements:
Prepare for silver service
Liaise with other staff
Serve meals
Slide 2
Assessment
Assessment for this unit may include:
Oral questions
Written questions
Work projects
Workplace observation of practical skills
Practical exercises
Formal report from supervisor
Slide 3
Element 1:Prepare for silver service
Slide 4
Prepare for silver service
Performance Criteria for this Element are:
Identify the range of menu items that may be offered via silver service
Identify the equipment and utensils used in the delivery of silver service
Differentiate between full silver service and semi-silver service
Ready the dining area for silver service
Set tables to silver service standard
Slide 5
Silver service
Introduction to silver service
In summary, silver service is the common name given to a specific way of plating and serving meals.
Silver service is a method of foodservice.
This usually includes serving food at the table.
It is a technique of transferring food from a service dish to the guest's plate from the left.
Slide 6
Silver service
Silver service is a traditional style of service that is commonly reserved for high end establishments.
It is a style of service that is:
Very visual
Popular with customers
Adds a dimension of entertainment
Enhances the dining experience
Slide 7
Silver service
Complexity of silver service
It is often described as the most complex of service styles, as every action is performed:
In front of the guest
With time consuming activities
In a busy environment
By staff requiring special skills
Ensuring all food is served in its intended condition and temperature
Slide 8
Advantages of silver service
Provides a unique point of difference
Promotes menu items to surrounding tables and therefore increased sales
Involves the customer
Provides higher level of entertainment
Slide 9
Advantages of silver service
Increases personalised service
Increases interaction with the customer
Allows customers to ‘experience’ the preparation process
Enables an establishment to charge premium prices
Showcases skills of staff
Slide 10
Disadvantages of silver service
Need for specialist equipment
Staff need to be highly skilled
Highly labour intensive
Food and beverage condition may be compromised
Increased safety risk as gueridon cooking is conducted in the dining environment, close to the customer
Reduces space that can be used for more tables and chairs
Slide 11
Silver service menu items
What menu items are commonly provided through silver service including:
Food items
Beverage items
What needs to be considered when selecting items to be prepared using this method?
Slide 12
Silver service menu items
Selection of menu items
The selection of these menu items will be based on:
Ingredients involved
Complexity of the menu item
Expertise of the staff preparing the dish
Time taken to prepare or serve the different dish items
Level of preparation, cooking or service performed in front of the guest
Slide 13
Silver service menu items
Appetisers
Appetisers are menu items offered for guests to eat prior to their main course.
What appetisers are commonly served?
Slide 14
Silver service menu items
Appetisers
Hors d’oeuvres
Canapés
Savouries
Antipasto
Tapas
Finger foods
Sandwiches
Slide 15
Silver service menu items
Soups
A traditional course on many menus, soups provide low food cost items for many premises.
What soups are commonly served?
Slide 16
Silver service menu items
Soups
Clear soups
Broths
Purées
Cream soups
Bisque
Slide 17
Silver service menu items
Pasta
Pasta is a common item that is prepared using gueridon service
Normally the pasta itself is par cooked (partially cooked) in kitchens and then finished off with other ingredients and sauces in front of the customer
Slide 18
Silver service menu items
Salads
Salads may exist as a stand-alone menu item or as an accompaniment to a main course dish
They often come with a dressing
What types of salads and dressings are commonly served?
Slide 19
Silver service menu items
Salads
Salads can be served in simple form such as a ‘green salad’ or may be more intensive including a variety of:
Hot or cold meat
Raw or cooked vegetables
Nuts and seeds
Cheeses
Hot or cold dressings
Slide 20
Silver service menu items
Salads
Caesar salad
Caesar salad is the most popular salad made in front of the guests.
What is in this salad?
What is the history of this salad?
Why is it globally popular?
Slide 21
Silver service menu items
Meat, poultry, fish and seafood
Staple ingredients can be:
The stand-alone ingredient for a dish
Ingredients in other menu items
What types of meat, poultry, fish and seafood are commonly served using silver service?
Slide 22
Silver service menu items
Meat
Beef
Lamb
Veal
Goat
Pork
Slide 23
Silver service menu items
Poultry
Chicken
Turkey
Squab
Pheasant
Duck
Goose
Slide 24
Silver service menu items
Fish
Flat fish
Round fish
Fillets
Whitefish
Oily fish
Slide 25
Silver service menu items
Seafood
Shellfish
Molluscs
Crustaceans
Octopus and squid
Slide 26
Silver service menu items
Vegetables
What types of vegetables are commonly served?
How are they prepared and served?
Slide 27
Silver service menu items
Sauces, accompaniments and garnishes
Sauces, garnishes and accompaniments are additions to the main ingredients of a meal
They can be used to enhance the flavour, colour, aroma and overall presentation of the meal
Slide 28
Silver service menu items
Sauces
Sauce is a term used in cookery to describe a wide range of flavoured liquids that are served as part of the meal, or dish
The addition of a sauce to a dish can be used to transform the overall presentation of a dish by adding flavour, moisture, richness and visual appeal
Slide 29
Silver service menu items
Accompaniments
Accompaniments are complementary additions to the main ingredient of a meal.
Accompaniments are typically:
Vegetables
Fries
Steamed or fried rice
Side salads
Sauces and relishes
Salsa Slide 30
Silver service menu items
Accompaniments - roasts
Accompaniments for roasts include
Horseradish sauce
Mustard
Mint sauce
Mint jelly
Cranberry sauce
Slide 31
Silver service menu items
Garnishes
Garnish refers to the decoration of food by the addition of other items
Garnishes should be fresh, colourful, edible and should be suited to the meal
Slide 32
Silver service menu items
Garnishes
Common garnishes may include:
Lemon wedges
Herbs including parsley, rosemary, dill, basil
Carrot twirls
Vegetable julienne
Croutons
Slide 33
Silver service menu items
Specialist cuisine food items
Specialist cuisine food items commonly relate to cuisines of various cultures.
What are different cuisines in different countries?
Slide 34
Silver service menu items
Specialist cuisine food items
Offal
Aromatics, flavourings, spices, spice mixes and herbs
Garnishes
Seeds and nuts
Grains, rice and pulses
Fungi
Preserves, condiments and accompaniments
Slide 35
Silver service menu items
Specialist cuisine food items
Fruits, vegetables, flowers and salad items
Aquatic plants such as seaweeds
Specialist cheeses and dairy products
Sweeteners such as palm sugar, honey and glucose
Fats and oils
Bush foods
Slide 36
Silver service menu items
Desserts
Desserts are served after the main course
What types of desserts are commonly served using silver service?
Slide 37
Silver service menu items
Desserts
Puddings, cakes and flans
Fritters
Prepared fruit
Soufflé
Crepes and omelettes
Ice cream, bombes and parfaits
Slide 38
Silver service menu items
Fruit
A growing focus on healthy eating has seen increased up-take of fruit in premises.
What types of fruit items and dishes are commonly served using gueridon service?
Slide 39
Silver service menu items
Cheese
There are endless types of cheese.
Cheese is normally sliced or portioned and served with a variety of accompaniments including:
Fruit
Nuts
Olives
Crackers
Bread
Slide 40
Silver service beverage menu items
Types of beverages
These include:
Hot and cold beverages
Alcoholic and non-alcoholic choices
Coffees and teas
Slide 41
Silver service beverage menu items
Speciality Coffees
Various spirits and liqueurs can be combined with hot coffee and fresh double cream
They make a dessert in its own right, to accompany a dessert or to conclude a meal
Slide 42
Silver service beverage menu items
Spirits and liqueurs
In some cases customers may wish to have a spirit or liqueur at the end of a meal or to accompany a dessert.
These normally consist of:
Cognac
Armagnac
Calvados
Liqueurs
Port
Slide 43
Silver service equipment and utensils
Appropriate ‘service wear’ must be selected to ensure dishes can be served to customers:
In their intended format
Maintaining the quality of the dish
Ensuring practicality for both service staff and customers
Showcasing service skills and presentation
Slide 44
Silver service equipment and utensils
Linen
White gloves
Table linen
Table dressing or boxing linen
Napkins
Waiter’s cloths
Service cloths
Slide 45
Silver service equipment and utensils
Crockery
Plates (main and entrée)
Bowls (soup, salad and dessert)
Butter dishes
Salt and pepper shakers
Sugar bowls
Service platters
Sauce boats
Slide 46
Silver service equipment and utensils
Cutlery
Knives (main and entrée)
Forks (main and entrée)
Soup spoons
Dessert spoons
Hot chocolate spoons
Teaspoons
Seafood cutlery
Slide 47
Silver service equipment and utensils
Glassware
Beer glasses
Wine glasses
All-purpose glasses
Cocktail glasses
Liqueur glasses and fortified wine glasses
Carafes wines to table
Jugs drinks
Irish coffee/liqueur-spirit coffee mugs
Slide 48
Silver service equipment and utensils
Wine glassware and equipment
Wines and glasses
Drink trays
Waiter’s friend
Ice bucket
Service cloth
Carafes
Decanting equipment
Wine baskets Slide 49
Silver service equipment and utensils
Table crumbing equipment
A small instrument known as a crumber
If a crumber is not available, a dry napkin or small designated brush will be sufficient
A side plate to collect crumbs and particles
Slide 50
Silver service equipment and utensils
Table decorations and displays
Table decorations
Bud vases
Flower arrangements
Display tables
Other static displays
Slide 51
Silver service equipment and utensils
Gueridon trolleys
Types of gueridon trolleys may include:
Flambé trolleys
Hot carving trolleys
Hors d’oeuvres trolleys
Dessert trolleys
Liqueur trolleys
Slide 52
Silver service equipment and utensils
Carving
Carving knives
Carving fork
Steel
Carving boards
Spoons and meat forks
Any service crockery, cutlery or vessels
Ladles for serving sauces and accompaniments
Service towel
Towel for cleaning trolley
Slide 53
Silver service equipment and utensils
Sauteing
Service set
Copper or other appropriate pan
Service towel
Cooking utensils
Serving cutlery, crockery and dishes
Matches
Slide 54
Silver service equipment and utensils
Filleting
Service set
Fish spatula
Service towel
Knives - filleting knife and chef’s knife
Scissors - used to cut off fins and smaller bones
Tweezers - used to remove small bones
Slide 55
Silver service equipment and utensils
Salads
Service set including salad spoons and forks
Knives or scissors
Plastic or wooden salad bowls
Service towel
Pepper grinder
Pans and cooking utensils
Slide 56
Silver service equipment and utensils
Cheeses
Display plates
Covers to protect cheese
Service set including carving knife and cheese server
Wooden cutting board
Service towels
Cheese knives
Service plates
Slide 57
Styles of silver service
Full silver service
Food items are prepared and carved or separated into individual portions and placed on platters by kitchen staff.
Waiting staff use spoons and forks to serve food from service platters
The benefits of silver service are:
Adds a dimension of ‘entertainment and sophistication
Customers can greater choice
Slide 58
Styles of silver service
Semi silver service
Meat component of the dish is plated and served, and the vegetables are silver served
The benefits of semi silver service are:
Increases options for customer
A more time efficient use of silver service
Slide 59
Styles of silver service
Gueridon service
Food is prepared or cooked at the table and served using full silver service techniques.
The benefits of gueridon service are:
Is a form of entertainment
Is interactive
Allows customers to see the cooking process
Meals can be prepared to customer’s exact specifications
Slide 60
Setting up dining area for silver service
Set up activities
One key activity is to ‘set up’ the dining area.
What needs to be set up?
Who performs it?
Slide 61
Setting up dining area for silver service
Set up furniture
A major task in preparing a food and beverage service area for service is to set up the furniture in the room
‘Furniture’ primarily refers to tables and chairs
Slide 62
Setting up dining area for silver service
Floor plan
A floor plan is a map of how the tables are to be positioned in a dining area/restaurant.
Slide 63
Setting up dining area for silver service
Floor plan
A floor plan sets out:
Where the tables will be physically positioned
The number of covers on each table
The table numbers
Which waiters will serve which tables
Slide 64
Setting up dining area for silver service
Floor plan considerations
Reservations
Shape and design of the room
Immovable objects
Style of furniture
Exits and doors
Customer and service personnel access
Slide 65
Prepare comfort and ambiance
The ambience and comfort level of a restaurant must be taken into consideration when preparing for service.
This normally takes into consideration:
Temperature
Noise
Lighting
Slide 66
Prepare comfort and ambiance
Other considerations
Table decorations
Floor displays
Smells
What other ways can you create comfort and ambiance?
Slide 67
Prepare equipment
Once the restaurant area is ready for service, it is now time to prepare the equipment?
What equipment items need to be prepared?
What auxiliary items that accompany equipment need to be set up?
Slide 68
Prepare equipment
Coffee Area
Coffee machine
Cups
Saucers
Teaspoons
Sugar
Milk jugs
Types of milk
Types of coffee
Accompaniments (biscuits)
Napkins Slide 69
Prepare equipment
Tea Area
Cups
Saucers
Teaspoons
Sugar
Milk jugs
Types of tea
Lemon
Slide 70
Prepare condiments
Condiments
Sauces
Mustards
Chilli
Salt and pepper
Salsa
Fruit, vegetables and herbs
Slide 71
Prepare condiments
Prepare butter
Butter is also a condiment and it is usually the responsibility of waiting staff to prepare the butter for service.
Butter can be served in:
Cubes
Curls
Triangles
Butter pots
Slide 72
Prepare condiments
Prepare lemon
Service staff may also be responsible for:
Slicing lemons for cups of tea or bar drinks
Making lemon wedges to accompany the service of fish dishes
Slide 73
Prepare waiters station
Waiter’s Station
Menus and wine lists
Cutlery and crockery
Service cutlery
Napkins
Service trays
Docket books
Toothpicks
Slide 74
Prepare waiters station
Waiter’s Station
Condiments
Glassware
Pens
Matches
Ashtrays
Waiters apron
Nuts
Slide 75
Check cleanliness of facility
Before the session starts it is imperative that the facility is clean.
Why is this important?
What areas do you check?
What do you need to check?
What cleaning activities may you need to conduct?
Slide 76
Checking and cleaning restaurant area
Areas to check for cleanliness may include:
Furniture – tables and chairs
Wall hangings – pictures or displays
Fixtures – light fittings and door knobs
Plants – indoor plants and pots
Slide 77
Checking and cleaning restaurant area
Areas to check for cleanliness may include:
Glass – windows, panels and doors
Floor – carpet and tiled areas
Work stations – waiter’s sideboard
Menu stands – at host area
Toilets – rest areas
Slide 78
Checking and cleaning customer facilitiesOther areas to check
Waiting area or foyer
Restrooms
Smoking areas
External areas
Slide 79
Set tables to silver service standard
One of the most important steps when setting up for service is to ensure that the tables are set up to meet the requirements of the upcoming session.
What are the objectives when setting and dressing a table?
What needs to be set up?
What preparation tasks are to done?
How do you ‘dress’ a table?
Slide 80
Set tables to silver service standard
Importance of professional table settings
A great deal of work and attention to detail must be applied when setting tables, as they must:
Have all the necessary table ware, centrepieces, napkins and condiments
Must be complete
Must be clean and hygienic
Must be uniform and consistent throughout the outlet
Slide 81
Prepare napkins
Prepare Napkins
Preparing napkins includes ensuring they are:
Clean
Have no holes
Are prepared, folded
Slide 82
Prepare napkins
Napkins
Types of napkin folds:
Cone
Bishops Hat
Fan
Opera House
Sail
Slide 83
Prepare crockery, cutlery and glasswarePreparation activities
What activities are associated with preparing:
Crockery
Cutlery
Glassware
Slide 84
Setting tables
Clothing a table
Clean linen
Never let cloth touch ground
Laid right side up
Same level of overhang on each side
Crease middle if using more than 1 cloth
Creases should not be seen at the door
Use clean napkins
Slide 85
Setting tables
Dressing a table
On special occasions, or as part of standard operating procedures, tables may need to be dressed.
Dressing takes place as part of the set up and enhances presentation of the table
How do you dress a table?
What does boxing a table mean?
What tables are normally boxed or dressed?
Slide 86
Setting tables
A cover
A place setting for one guest is commonly known in the industry as a ‘cover’.
Slide 87
Setting tables
A la carte setting
A la carte is the term used for a menu that has individually priced dishes
These dishes are divided into entrées, salads, mains and desserts
A la carte means ‘from the card’
This type of setting is popular
Slide 88
Setting tables
A la carte setting
This setting usually consists of:
Main course knife
Main course fork
Side plate
Side knife
Wine glass
Napkin
Centre pieces Slide 89
Setting tables
Table d’hôte setting
A table d’hôte menu is a menu that has a set price for a number of courses
‘Table d’hôte’ means ‘table of the host’
All courses are included in the price and must be paid for by the guests even if they don’t eat every course
This is often called a ‘set menu’
Slide 90
Setting tables
Table d’hôte setting
The setting for this menu would be:
Main course knife and fork
Entrée knife and fork
Dessert spoon and fork
Side plate and knife
Wine glass
Napkin
Centre pieces Slide 91
Setting tables
Tips for setting a table
Use the chair as a guide to centre the cover
Side plates should always be placed to the left of the fork
Knife blades should always face left
Sufficient space should be left between the knife and fork for the meal to be placed down
Slide 92
Setting tables
Tips for setting a table
Entrée cutlery should always be placed on the outside of the main course cutlery
In a la carte dining, the dessert cutlery should be placed where the main course knife is usually positioned
Wine glass should be placed directly above the main knife
Slide 93
Place table accoutrements
‘Accoutrements’ are the items used to fit out the tables.
In some situations you may be required to dress tables with accoutrements such as:
Candlesticks
Candelabra
Bud vases
Overlays
Floral arrangements
Placemats
Slide 94
Complete final inspection of room
Now that tables are set for service and the room is clean and tidy it is now time to undertake a final inspection of the room and table set ups.
What would you check?
What are you looking for?
Slide 95
Element 2:Liaise with other staff
Slide 96
Liaise with other staff
Performance Criteria for this Element are:
Work cooperatively with other waiting staff to deliver timely silver service
Coordinate with kitchen staff to deliver timely silver service in accordance with identified guests needs and preferences
Communicate with cashier to ensure correct charges are levied for silver service menu items
Slide 97
Liaise with other waiting staff
Liaise with other waiting staff regarding intended service delivery
What are common communication topics?
Who do you communication with?
How does this communication take place?
Slide 98
Liaise with other waiting staff
Liaise with other staff regarding intended service delivery
The tasks and activities within a food and beverage outlet is extremely interlinked with the duties performed by one person directly impacting those of another
Slide 99
Liaise with other waiting staff
Common communication channels
In discussions
In meetings
In staff briefings at the start of a shift
During a shift as needs arise
In staff de-briefings at the end of a shift
In handover documents
Through emails, memos and telephone calls
Slide 100
Liaise with other waiting staff
Communicating with other waiting staff
Other waiting staff may include:
Runners and busboys
Food waiters
Drink waiters and sommelier
Dining room host or supervisor
Slide 101
Liaise with other staff
Communicating with other food and beverage staff
This includes, but certainly not limited to:
Cashiers
Chefs
Bartenders
Slide 102
Liaise with other staff
Communicating with other establishment staff
This includes, but certainly not limited to:
Cleaning staff
Stewards
Security
DJ
Purchasing department
Valet and Car park attendants
Slide 103
Liaise with other staff
Examples of communication
Ordering special menu items with kitchen or purchasing department
Explaining requests and variations to menu items
Notifying bar staff of timely and coordinated food and beverage, and wine service
Arranging for assistance in the service of food and beverages to large groups
Slide 104
Liaise with other staff
Examples of communication
Organising support staff to assist in service
Coordinating the transfer or collection of customer cars with the valet
Notifying security or management where guests are presenting unacceptable behaviour
Slide 105
Liaise with other waiting staff
Providing assistance
Normally assistance is required when:
A large amount of customers arrive at one time
A large number of meals or drinks need to be delivered to a table
A customer has a question or complaints which cannot be resolved by a staff member
Customers require the bill
Slide 106
Liaise with kitchen staff
Reasons for communicating with kitchen staff
Communicate orders
Communicate special requests
Communicate dietary or cultural requirements
Notify when meals are ready
Slide 107
Liaise with kitchen staff
Types of special dietary needs
Vegetarian requests
Lacto-ova vegetarians, Ova-lacto vegetarians
Lacto-vegetarians
Pescatarians
Vegan
Slide 108
Liaise with kitchen staff
Types of special dietary needs
Requests for low-salt meals
Requests for low-sugar or no sugar meals
Requests for lactose-reduced milk
Requests for gluten-free food
Requests for a macrobiotic diet
Slide 109
Liaise with kitchen staff
Other information for communication between silver service waiters and kitchen staff
Timing issues
Co-ordination of service
How steaks are to be cooked
Entrees required as main courses
Explanation of tables and their orders
Verifying availability of menu items and variations in dishes
Slide 110
Liaise with cashier
The main reasons for waiters to communicate with cashier to ensure:
Guest account is created
Correct items are added to account
Correct prices are added updated
Account is made ready for presentation
Account is processed using accepted methods of payment
Receipts are provided to customers
Gratuities are allocated and paid to correct staff members
Slide 111
Element 3:Serve meals
Slide 112
Serve meals
Performance Criteria for this Element are:
Adjust covers in-line with the orders that have been taken
Select required silver service equipment and utensils to enable service of the orders that have been taken
Collect and verify food items from kitchen in accordance with the orders that have been taken
Transport items from kitchen to table and present to guests
Slide 113
Serve meals
Performance Criteria for this Element are:
Serve food items to guest
Serve beverage items to guests
Communicate with guests during and after the delivery of silver service to achieve a positive guest experience
Slide 114
Adjusting settings to reflect selections
Depending on the dishes and drinks they have ordered, it is now time to adjust the setting with certain items of:
Cutlery
Glassware
Service wear
Slide 115
Adjusting glassware
Practical examples of the need to adjust glasses may include:
Adding water glasses and jugs
Removing or adding all or some wine glasses
Removing the set glasses and replacing them with champagne flutes where a sparkling wine is ordered.
Slide 116
Adjusting serviceware
Servicewear may need to be provided as follows:
Service platters
Sauce boats
Cake stands and knives
Snail forks and tongs
Lobster picks and crackers
Soup tureen
Gueridon equipment
Slide 117
Adjusting settings
Process for adjusting covers
Identify what needs to be removed from each cover
Identify what needs to be added to each cover
Obtain the necessary items
Load them onto a clothed service plate
Carry the clothed plate with all the required cutlery to the table
On arrival at the table, begin adjusting the cutlery by starting at the Number One guest, working clockwise
Always handle cutlery by the handles
Slide 118
Silver service equipment and utensils
Prepare necessary silver service equipment and utensils
Given that silver service normally involves waiting staff serving some element of a dish to customers, it is essential that any necessary items are close at hand, be it:
In the kitchen to be collected with dishes themselves
At a nearby waiting station
Placed on the table
Placed on their person
Slide 119
Silver service equipment and utensils
Types of common silver service equipment and utensils used in service delivery
Service cloths
Serving spoons, ladles and forks
Serving trays and platters with their own service utensils
Crockery in which to place silver served food
Spare cutlery
Plate underliners
Sauce boats
Carving knives Slide 120
Silver service equipment and utensils
Types of common silver service equipment and utensils used in service delivery
Food lifters
Tongs
Service baskets
Trolleys or bussing trays and stands
Wine stands and buckets and waiter’s friend
Cake Plateau
Tea and coffee accompaniments
Slide 121
Collect and verify food
Collect food selections
It is essential food items are picked up and delivered in a timely manner as:
Hot food could go cold and spoil
Cold food could lose its chill factor
Risk of food contamination increases
Customers have an unnecessary wait
Room to place down newly prepared items becomes restricted
Slide 122
Collect and verify food
Collect food selections
When collecting food ensure:
Correct food
Correct temperature
Correct requests
Clean plate
Service cutlery
Garnishes and condiments
Correct side dishes
All meals to the table are taken at the same time
Slide 123
Collect and verify food
Collecting and verifying food in a silver service environment
Checking items are complete before being delivered to tables is more complex in a silver service setting as the whole dish is not pre-plated.
What do waiting staff need to understand about dishes before sending them to the table?
Slide 124
Transporting food to tables
Complexity of transporting silver service items
The process of presenting food to customers may not be as simple as that provided in most establishments, as some elements of a dish as pre-presented with other parts needing to be silver served by staff at the table.
Slide 125
Transporting food to tables
Methods of transporting food items
Transport items from kitchen to table may involve:
Carrying plates to a table
Trolleys
Platters
Carving stations
Presentation trolleys
Large service bussing trays
Slide 126
Transporting food to tables
Techniques to transporting food
2 plate method
3 plate method
Slide 127
Serving food using silver service
The actual service of food is one of the main differences that separates silver service, either in a full-silver service or semi-silver service, setting from most establishments
It is the theatrics associated with silver service which warrants an establishment to charge higher prices, and in turn customers expect more
Slide 128
Serving food using silver service
Considerations
Use of silver service gear
Provision of full silver service delivery and semi-silver service delivery
Consider safety and hygiene considerations and requirements
Slide 129
Serving food using silver service
Serving bread at start of meal
In most eating experiences in a restaurant, bread is often provided to customers.
What is the purpose of serving bread?
What formats are they served?
How are they served?
What else is commonly served as an alternative?
Slide 130
Serving food using silver service
Appropriate timing of service delivery and coordination with other staff and services
Before any dishes are to be delivered to tables a number of checks are conducted including:
Ensuring that all necessary accompanying equipment and utensils are ready
Any dishes from previous courses have been removed
Customers have necessary crockery and cutlery to enjoy the meal
Any accompanying wines and other beverages are ready
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Serving food using silver service
Serving Food
Serve the meal from the right
Serve ladies first or direction
Place the meat at 6 o’clock
Repeat order when presenting
Ensure correct cutlery
Ensure correct condiments
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Serving food using silver service
Portioning of food items during service
Portioning means controlling the size or quantity of menu items to be served to each customer.
What influences portion sizes?
Where is this information found?
How are common portions for different foods?
Why is it important to have strict portion controls?
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Serving food using silver service
Carving and filleting techniques
How should you:
Carve roast meat
Fillet cooked fish
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Serving food using silver service
Plate meat, starch, vegetable, sauces and appropriate garnish on plate
How is this achieved?
What utensils are used?
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Serving food using silver service
Placement of items on dishes
When placing items on a plate waiting staff must take into consideration:
Colour balance
Cleanliness
Neatness
Equality of portion size between all dishes served
Dish logos are correctly positioned
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Serving food using silver service
Placement of dishes on table
When placing communal items on a table it is important to ensure:
Different food platters are spread equally across the table
Easy reach of customers
Sufficient service cutlery
Replenishment of food items and sauces where required
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Serving food using silver service
Serving cheese techniques
Remove most cheeses from the refrigerator at least 30 minutes before serving
For whole wheels and large wedges, cut only what you expect to use and return the remainder to the refrigerator
Cut cheese according to menu including wedges, slices or rounds
To cut a wedge of cheese from a wheel, use a large knife dipped in hot water and wiped
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Serving food using silver service
Serving cheese techniques
To cut a wedge of cheese from a wheel, use a large knife dipped in hot water and wiped
Slice the cheese rind or wax first and then gently rock the knife from front-to-back, applying pressure to evenly cut through the body of the cheese
Make swift and accurate movements
Remove rind or wax covering if required
Portioning cheese
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Serving food using silver service
Serving cheese techniques
Ensuring that edges of cheese sections are smooth Minimising waste For serving, whilst cheese knives are suitable to serve
hard cheeses. A butter knife can be used for softer cheeses. Marinated cheeses in oil can be served with a small fork or spoon
Placing cheese on appropriate crockery
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Serving food using silver service
Serving cheese techniques
Add suitable accompaniments
Serving the guest their tableside items
Remember to provide a separate cheese knife or utensil for each cheese
Encourage guests not to mix the knives to avoid mixing cheese flavours
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Serving food using silver service
Serving dessert techniques
Slicing of cakes and flans
Serving of muffins and individual pies
Scooping of ice-cream
Lighting of bombes
Cooking of crepes and omelettes
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Serving food using silver service
Clear Tables
What is the sign that a guest has finished their meal?
Before clearing, ask if they have finished
Clear the table together
Removed any unused items
How do you clear plates?
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Serving food using silver service
Steps to clearing a table
The following protocols commonly apply when clearing a table:
Try to start with the guest who has the most scraps left on their plate. This will act as the base plate for clearing
Always clear from the right of the guest – the same side that you should have served from
Pick up the first plate, complete with cutlery, with your right hand and transfer and secure it in your left hand
Secure the end of the fork handle under your thumb
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Serving food using silver service
Steps to clearing a table
Slide the knife, cutting end first, under the fork to secure it and stop it from sliding away
Moving clockwise around the table, clear the next guest’s plate
Secure the second plate into position over the wrist, and scrape any food scraps onto the base plate
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Serving food using silver service
Steps to clearing a table
Secure the knife by sliding it under the securing fork
Place the second fork parallel to the securing fork
Continue this procedure until all the plates and cutlery are cleared for that particular course
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Serving beverage items
Collect beverage selections
When collecting drinks ensure:
Correct drink
Correct glassware
Garnishes
Glasses have right amount of liquid
Drinks are not flat (if required to be carbonated)
Correct straws
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Serving beverage items
Serving beverages
Carrying trays
Handle glassware by the stem
Don’t overload trays
Use coasters
Provide snacks where appropriate
Monitor behaviour of guests (alcohol)
Announce name of drink
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Serving wine at table
Serving table and sparking wine
Besides the service of pre-dinner drinks, common drinks often served to accompany a meal include sparkling and table wine.
What is the difference between these?
What are examples of table wine?
How is white table wine served?
How is red table wine served?
How is sparkling wine served?
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Serving wine at table
Check bottle condition
Label
Top near the cork or seal
Bottle top
Nothing floating in solution
Overall condition of the glass
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Serving wine at table
Present the wine to the person who ordered the bottle
Announce the brand name, style and vintage
Wait for the customer to confirm it is the right product
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Serving wine at table
Select appropriate glassware and equipment
Wines and glasses
Drink trays
Waiter’s friend
Ice bucket
Service cloth
Carafes
Decanting equipment
Wine baskets Slide 152
Serving wine at table
Open and serve wine correctly, safely and without spillage
Discuss procedures for opening and pouring:
White table wine
Red table wine
Sparkling wine
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Serve after meal drinks
Speciality Coffees
Various spirits and liqueurs can be combined with hot coffee and fresh double cream
They make a dessert in its own right, to accompany a dessert or to conclude a meal
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Serve after meal drinks
Techniques to make specialist coffee
Ready the glass or mug
Prepare good-quality, strong, black coffee
Put 30 ml of the required spirit or liqueur into the glass or mug
Add sugar if required
Pour in coffee
Stir to disperse liquor and dissolve sugar
Float fresh cream on top
Serve immediately
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Serve after meal drinks
Spirits and liqueurs
In some cases customers may wish to have a spirit or liqueur at the end of a meal or to accompany a dessert.
These normally consist of:
Cognac
Armagnac
Calvados
Liqueurs
Port
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Coordinate food and beverage service
Timing of beverage service
Serving drinks ‘immediately’ achieves the following quality factors:
Maintenance of the service of beverages as they are intended to be
Delivery of high levels of customer service
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Coordinate food and beverage service
Synchronised food and beverage service situations
In bar situations where snacks are provided with drinks
Initial service of drinks should come quickly
Refills of drinks to coincide with next food courses
Coffees and cakes are often served together
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Coordinate food and beverage service
Synchronised food and beverage service situations
Where beverages compliment the meal, such as:
Wines to accompany courses
Dessert wines or coffee that is served with dessert
Ports and cheese
Champagne and birthday cakes or other celebrations
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Clear beverage items
Similar to the service of beverages, the timely clearance of both used and unused glasses is important.
When should used glasses be cleared?
When should unused glasses be cleared?
What else should be cleared?
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Communicate with guests
Check Customer Satisfaction
Conduct ‘The 3 minute check’
Ensure meals are alright
Replenish condiments
Providing additional items
Clear unused items
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Communicate with guests
Offer additional food
Additional items
Give ideas of next course
More cutlery or crockery
More condiments
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Communicate with guests
Offer additional beverage
Additional items should be offered at appropriate times such as:
The three-minute check
When glasses are nearly empty
When bottles are nearly empty
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Take remedial action
Take remedial action in the event of guest dissatisfaction
Whilst most customers will be happy, naturally some customers will have a problem with their food or beverage item.
What do you do?
What options are available to you?
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Take remedial action
Offer alternatives
Replace meal quickly
Allowing them to take some items from the buffet whilst they are waiting
Providing a plate of snacks including rice, salad, bread or fries
Suggesting fast cook items to that a dish will be ready when others are also eating
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