Styles of Service and Place Settings Chapter 3 Copyright 2008 Delmar Learning. All Rights Reserved....

Copyright 2008 Delmar Learning.All Rights Reserved.

Styles of Service andPlace Settings

Chapter 3

Styles of Service andPlace Settings

Chapter 3


Names of Service

•Three basic kinds for à la carte

–

–

–

•Two kinds for banquet

–

–


Names of Service (continued)

•Three kinds for buffet

–

–

–

•See Figure 3-1


Why the Confusion?

•Service was taught by:

– “Pass it down system”

•Learned only by men who participated in apprentice programs at the great hotels and restaurants


Why the Confusion? (continued)

•Very little written or recorded about proper

•Maître d’hôtel– Demanded

– Had strict rules concerning service

•Waiters learned how to serve guests properly

•Service remained consistent


Why the Confusion? (continued)

•Waiters became

–

•Styles of service

•Ideas about service passed down

–

–


First Textbook for Waitresses

•Written in the late 1800s early 1900s

•Written for

– Wives who entertained husband’s guests

– Women who worked as domestics

– But NOT for waitresses of today


The Beginnings of Service

•Evolved from

– Individuals who• served their masters food and

beverages

• Servants accompanied masters to wealthy individuals’ homes


The Beginnings of Service (continued)

•First banquets

– Classical Rome• Attended by wealthy Romans

• Restricted to men


The First Commercial Establishment

•The years A.D. 1000 to 1500

– and

– Travelers stop at inns and taverns for a complete meal•

• —Paris, France

– —first restaurant open to the public


The First Commercial Establishment (continued)

•French service

– meals served in France

– Done with considerable flourish and show• Divided into


The First Commercial Establishment (continued)

•French service

– —server who assisted the guest by obtaining and serving the food


The Basic Place Setting

•Has not changed substantially from the original place setting

– Begun in homes and restaurants

–

•See Figure 3-2


Correct Way to Set the Table

•Management must

– Be a stickler for detail

– all tables and correct mistakes before the banquet begins or dining room opens

•In general, the utensil that will be used first is placed farthest from the guest

•See Figure 3-4


Correct Way to Set the Table (continued)

•Coffee cup handle

– For a right-handed person• “Cup at five o’clock”

• See Figure 3-6

– For a left-handed person• “Cup at seven o’clock”

– Strictly for guest comfort• A detail that stands out from competitors


French Service Today

•Born from the French revolution

– Chefs used their skills to prepare meals in front of guests

•French service today characterized by

– Service person finishing off the food in front of the guest


French Service Today (continued)

•Guéridon

– A cart that brings partially prepared food from the kitchen

•Réchaud

– A small heating utensil used to finish off cooking in front of the guest



•Chef de rang– Person highly skilled

– in front of the guest

•Commis de rang– the chef de rang

– Places food order in

– the food to the chef de rang

– Clears dirty dishes from guest’s table



•Advantages and disadvantages

– See Figure 3-7


Russian Service

•Cuisine of Russia greatly influenced by the French

•Catherine the Great

– French chefs

– Was a great

• in French restaurants influenced by the Russians


Russian Service (continued)

•Characterized by– Food being cooked and preportioned in the

kitchen

– All food is presented to guests on silver trays

– Service person serves food to the guest’s plates from silver trays

•Advantages and disadvantages– See Figure 3-8


Russian and French Place Settings

•Settings identical because the two types of service are so similar

– See Figure 3-9


Cesar Ritz

•Credited with making serving guests a profession

•Commis de rang– At the Voisin so he could learn

• The best serving techniques

• well with people

• How to be responsive to their wishes

•Was a master at


Setting the Cover

•Cover

– The area or space for all utensils (including salt, pepper, and ashtrays) for each guest

•Place setting

– Includes only the utensils for each guest

•Management must make sure that each cover is set consistently


Setting The Cover (continued)

•Must have enough space– For guests comfort

– So that service staff can serve safely

• and French services– Require 24 linear inches and 15 inches deep

• – Requires 30 linear inches and 15 inches deep


Placemats and Tablecloths

•Choice of what to use is up to the individual establishment

–

–

– with a


Placemats and Tablecloths (continued)

•Placemats– First used in establishments with a lower check

average

– Today many more establishments use them•

• Range in

– Should be set• About two inches from edge of

• With all utensils on them



•Tablecloths are used for

–

– Restaurants with a higher check average

•Tablecloths should be

– Placed on tables by two people

– Hung even with the seat of the chair



•Service persons changing tablecloths

– Should never expose the bare table

– Should never place anything on the chair

•How to change a tablecloth

– See page 74


Placemats and Tablecloths(continued)

•Glass top

– Goes on top of the tablecloth• Way to cut costs while still making the

restaurant look nice

– Cover is set on top of the glass



•Glass top

– Disadvantages• Glass cleaner is needed after every meal

• of the cleaner might be offensive to some guests

• Adds to the



•Completing the cover

– should be last item placed on the table

– Napkin can be placed• Center of the

• In a

• under the forks


The History of American Service

•Dining was affected by

– influences—only purpose for eating was to

•Restaurant business started in the

– and

– Service characterized by “Food on the plate, no wait”


The History of American Service (continued)

•During the 1830s, great influx of French, Italian, and German immigrants

– Introduced methods of service

– Service got better and a new style began to develop


The History of American Service (continued)

•Employers went to Europe

– Got entire kitchen and dining room staffs

– Paid for their trip to America• to the chefs

• Waitstaff worked only for tips– Introduced the concept of tipping in America


American Service

•Characterized by– all the food on the dinner plate in

the kitchen

– Also referred to as plate service or German service

– of all types of service

– Requires less skill to wait on guest

•Advantages and disadvantages– See Figure 3-11


Banquet Service

•Banquet– All the food has been selected by the

host before guests enter the room

•Served using American, Russian, or buffet style

•Key factor in serving banquets– Service persons have as much needed

equipment on the guests’ table before they enter the room


American Banquet Service

•Service is the same as

– American à la carte service

•Place setting

– with every banquet, due to the menu

– See Figure 3-12 and Figure 3-13

•Server usually serves 16 to 24 guests


Russian Banquet Service

•Most elegant of banquet services

– Two servers work in pairs • Must be skilled

– Serve a total of 20 guests

– One serves the main course

– One serves starch and vegetables


Russian Banquet Service (continued)

•Place settings

– American banquet• All utensils are put on the table

– American banquet• Each guest has own set of salt and pepper

shakers

• Dessert fork and spoon are set above the place setting


Buffet Service

•Characterized by

– The guests obtaining either their whole meal or parts of the meal from food that is displayed in the dining room

– Three Types:• Buffet

• Buffet

• Buffet


Buffet Service (continued)

•Simple Buffet

– Guests obtain all their own food and drinks

– Service person’s job is to clean up the dirty dishes



•Modified Deluxe

– Tables are set with utensils

– Guests obtain all their own food

– Service person’s job is to• Serve coffee and drinks

• Perhaps serve dessert

• Clean up the dirty dishes



•Deluxe—Most Elegant

– Guests are served• and second course

•

– Guests obtain main course from elegant buffet

– Service person’s job is to serve and clear many courses



•Management must train staff to NOT allow guests to bring back used plates and utensils to the buffet line

•Guests should be given a new plate EACH time they return to the buffet line



•Food stations or grazing service

– placed around the banquet room

– Different types of foods on each station

– stations must have•

•

•



•Service resembles buffet service

– Service staff circulate throughout the room to assist the guests with dirty plates and dishes

•The key to be successful

– Staff constantly circulates throughout the room

Styles of Service and Place Settings Chapter 3 Copyright 2008 Delmar Learning. All Rights Reserved....

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Transcript of Styles of Service and Place Settings Chapter 3 Copyright 2008 Delmar Learning. All Rights Reserved....