Table setting and meal service

Table Setting and Meal Service

TABLE SETTING

- refers to the way to set a table with tableware--such as eating utensils and dishware--for serving and eating.

TABLE SETTING

FORMAL

INFORMAL

BREAKFAST

LUNCHA.Napkin B.Luncheon

PlateC.Soup (or other

first course plate) on a liner plate

D.Bread and butter plate with butter knife

E.Water glassF.Wine glassG.Luncheon

ForkH.KnifeI. TeaspoonJ. Soup spoon

A. NapkinB. Dinner PlateC. Salad PlateD. Bread and Butter Plate with butter knifeE. Water glassF. ForkG. KnifeH. Teaspoon

FAMILY DINNER

MEAL SERVICE

FOOD SERVICE- Encompasses those places,

institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats.

- The way the food is served to the diner

FOOD SERVICE

• TABLE SERVICE- the manner of serving food at well- appointed homes and restaurants

• COUNTER SERVICE- also called Snack-bar Service

- Food is either displayed behind the counter for the guests to choose from, or is listed on a menu card or common black board.

MEAL SERVICE

•Formal•Informal/ Casual

FORMAL

- Requires more planning, detailed preparation, and elaborate tableware than any of the other styles.

- All courses are served with the plates being removed after each course. Additionally, the place setting has no bread and butter plate.

INFORMAL

- At an informal setting, fewer utensils are used and serving dishes are placed on the table.

- Often, in less formal settings, the napkin and/or cutlery may be held together in a single bundle by a napkin ring.

MEAL SERVICE STYLES• Russian Service

• English Service• Family Service• American Service• Blue Plate Service• Buffet Service

Additional Styles• Cafeteria Service• Grill Room Service• Room Service• Tray Service• A La Carte Style• Take Out

1. Russian Service- “European, Formal, or Continental”- Display and presentation are a major part of this service.- no finger food is allowed

2. English Service- "Host Service" - The host carves the main course and places it on the dinner plate, the hostess places vegetables on the dinner plate and a servant carries the plates to each diner.

3. Family Service- “Compromise”- Serving platters and dishes and a stack of dinner plates are placed directly in front of the host. He serves the main course and side dishes onto each plate and passes the plates to each person.-Dessert is usually served away from the table.

4. American Service- “Compromise”- Dinner plates and utensils are set at each place and all serving dishes are placed on the table. Serving dishes arc passed from hand to hand around the table until everyone has served himself. - Informal table service wherein the dessert may be placed on the table immediately.

5. Blue Plate Service- food is served on individual plates- Characterized by the “blue-plate”, a plate that is divided into sections

6. Buffet Service- informal tables setting wherein guests line up to get their foods from the buffet table- most convenient for serving large groups of people

Additional Styles• Cafeteria Service- the menu is

fixed and is displayed on large boards.- type of counter service wherein customers make their selections from dishes displayed at a service counter.

• Grill Room Service- In this form of service various meats are grilled in front of the guest.

• Room Service- It implies serving of food and beverage in guest rooms of hotels and other establishments.- It implies serving of food and beverage in guest rooms of hotels.

• Tray Service- food service used in transport like trains, ships, and airplanes

• A La Carte Style- This type of service is usually provided at breakfast.

- The order is delivered to the pantry or galley and the food is prepared as requested.

• Take Out- type of counter service wherein meals are already packaged

Table setting and meal service

Education

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