History of Table Service Presented by Margie Ferree Jones.

History of Table ServiceHistory of Table Service

Presented byPresented by

Margie Ferree JonesMargie Ferree Jones

History of Table ServiceHistory of Table Service

Table Service changed as there were changes in:Table Service changed as there were changes in:

• Social structureSocial structure• ArchitectureArchitecture• Food availableFood available

Dining Habits of The Dining Habits of The Ancient WorldAncient World

Ancient Greece (400 BCE)Ancient Greece (400 BCE)• Status of diner is very importantStatus of diner is very important

– Dining habits of rich were recordedDining habits of rich were recorded

– Dishes were servedDishes were served

– Meals were held private homesMeals were held private homes

– Small Dining Rooms with CouchesSmall Dining Rooms with Couches– Dining Room defined by number of couchesDining Room defined by number of couches

– 5 couches with a table in front of each couch5 couches with a table in front of each couch


Typical Banquet in Ancient Greece (400 Typical Banquet in Ancient Greece (400 BCE)BCE)• Basket of Bread on each tableBasket of Bread on each table

• Large Platters of Food Large Platters of Food

• 3 –Course Meal3 –Course Meal– Fruit, Poultry, & Savory Dishes Fruit, Poultry, & Savory Dishes

– ““Mezze”Mezze”

– Fresh Seafood and Roasted MeatsFresh Seafood and Roasted Meats

– Dried & Fresh Fruits, Cheeses, Nuts, & Small PastriesDried & Fresh Fruits, Cheeses, Nuts, & Small Pastries

– Watered Down WineWatered Down Wine


Ancient Rome Ancient Rome Romans more elaborate than GreeksRomans more elaborate than Greeks Rules and Status were very importantRules and Status were very important

• Families dined togetherFamilies dined together

• Invitations very important. By whom & Invitations very important. By whom & to whomto whom


Typical Roman DinnerTypical Roman Dinner• 3 –Course Meal3 –Course Meal

– ““Gustom” – Hors d’oeuvre and “muslum” Gustom” – Hors d’oeuvre and “muslum” - honeyed wine - honeyed wine

– Mensa primae –”first table” with watered Mensa primae –”first table” with watered red winered wine

– Mensa secundae –”second table” fruits & Mensa secundae –”second table” fruits & sweets served with “unwatered” wine sweets served with “unwatered” wine


Middle Ages through the RenaissanceMiddle Ages through the Renaissance• Status and Power still importantStatus and Power still important

• Dining Room is now the “Main Hall” Dining Room is now the “Main Hall”

• ““Boards” – daily mealsBoards” – daily meals

• Tables in U shapeTables in U shape

• Dais for honored guests and hostDais for honored guests and host

• Covered tables – “sanap” overcloth Covered tables – “sanap” overcloth


Middle Ages through the RenaissanceMiddle Ages through the Renaissance• Salt Cellar - salt very valuableSalt Cellar - salt very valuable

• Chairs vs. BenchesChairs vs. Benches

• Carving knife – “officer of the mouth”Carving knife – “officer of the mouth”

• Guests bring their own knifes Guests bring their own knifes

French tables covered by “nappe.”French tables covered by “nappe.”• Guests wipe hands (no forks)Guests wipe hands (no forks)

• Napery – linen; napkin; apron from napron”Napery – linen; napkin; apron from napron”

• ““Napper” means to coat or cover Napper” means to coat or cover


French and English BanquetsFrench and English Banquets• Food served in “messes” (bowls) and put on Food served in “messes” (bowls) and put on

platters shared by 2 to 3 people. Food on platters shared by 2 to 3 people. Food on “trencher” of stale bread“trencher” of stale bread

• English & French wealthy have lots of silver English & French wealthy have lots of silver servicewareserviceware


• Mid 14th centuryMid 14th century - Study of food and service - Study of food and service• Mid 15th centuryMid 15th century - - “On Honest Indulgence & Good “On Honest Indulgence & Good

Health” Health” Platina of Cremona - Interest in manners and Platina of Cremona - Interest in manners and etiquetteetiquette

• 16th Century16th Century - - Medicis of Florence & Henry the VIII- Medicis of Florence & Henry the VIII- Classic Fine DiningClassic Fine Dining

– Wash Hands before eatingWash Hands before eating

– Fork used in serving foodFork used in serving food

– Best Food to GuestsBest Food to Guests

– Men and Women Share a real plate and eat with spoonsMen and Women Share a real plate and eat with spoons

• 18th Century18th Century - - Special linen and dining room staffSpecial linen and dining room staff


1789 - French Revolution brings “democratization of 1789 - French Revolution brings “democratization of

dining”dining”

• Restaurants appear in France ~ 1769Restaurants appear in France ~ 1769

– restorativesrestoratives

• 19th Century19th Century - Guest-centered service - Guest-centered service– 1825 Brillat-Savarin “Physiology of Taste”1825 Brillat-Savarin “Physiology of Taste”

– Industrial Revolution brings need for “quick food Industrial Revolution brings need for “quick food service”service”

– Counter Service is introducedCounter Service is introduced

– RR means series of restaurants - Harvey House - all RR means series of restaurants - Harvey House - all female waitstafffemale waitstaff

Summary:Summary:

Host vs. Guest Centered FocusHost vs. Guest Centered Focus Focus on Table Manners and Proper Focus on Table Manners and Proper

EtiquetteEtiquette Use of Utensils and ServicewareUse of Utensils and Serviceware Role of men and womenRole of men and women Move from aristocracy to common folksMove from aristocracy to common folks Move from event to necessityMove from event to necessity

History of Table Service Presented by Margie Ferree Jones.

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