Transcript Service Etiquette - Thornton Township High Schools

Service Etiquette
Foods and Nutrition
Chapter 10
Table Etiquette
Table etiquette is the
courtesy shown by
using good manners
at meals.
Basic Etiquette
(Before Eating)
•Place the napkin on your lap.
•Do not tuck it in your belt
•Do not place under chin
•If there are fewer than 6 people at the table, wait
until every has received their food before
starting.
•If there are more than 6 people at the table, wait
until 3 or 4 have been served before starting.
•You may reach for serving dishes as long as you
are not reaching across your neighbor.
Basic Etiquette
(During Eating)
•Don’t talk with your mouth full.
•Use bread or dinner knife to put food such as
corn or peas on fork
•Break bread into smaller pieces before buttering
or eating
•If unsure of what to do, follow the host’s lead
•Cut food into small pieces for eating.
•Sit up straight and don’t lean on elbows
•Cover your mouth/nose with
handkerchief/napkin if you need to sneeze or
cough. Leave the table if the coughing or
sneezing continues.
Basic Etiquette
(After Eating)
•Excuse yourself to the restroom to apply
makeup or comb hair
•Remove spoon from cup, so it is not accidentally
hit and knocked over.
•Place fork and knife on your plate, pointing
toward the center.
Setting the Table
• Tableware
– Any items used for serving and eating the food. This includes
dinnerware, flatware, glassware, and linens.
• Place Setting
– The pieces of tableware used by one person to eat a meal
• Serving Pieces
– Platters, large bowls, and other tableware used for serving food.
• Cover
– The arrangement of a place setting for one person.
Table-Setting Basics
•
•
•
•
Fork on the left
Knife and spoon on the right
Knife next to plate with blade toward plate
Plate is centered about 1 inch from edge
of table
• Arrange flatware in order it is used.
• Only set dinnerware and flatware that are
needed for the meal
Basic Tablesetting
Formal Tablesetting
Family Dinner Tablesetting
Types of Meal Service
• Formal
– Full place setting
– Cloth
napkins/tablecloth
– Full service meal
– Plate service (Food is
plated in the kitchen.)
– Usually used at
weddings, cotillions,
and formal events
Types of Meal Service cont.
• Plate Service/Blue Plate
– The food is plated in the kitchen and delivered
to guests
– Less formal, like Denny’s restaurant
Types of Meal Service, cont.
• Family Style
– Cover is placed for
each family member.
– Food is placed on the
table in serving dishes.
– Each person serves
themselves and then
passes food.
– Less confusing if food
is passed in the same
direction, usually the
right.
English
• A cover is set for each guest, but without
the plates.
• All plates are stacked at the head of the
table.
• The head of the table serves the meat and
sides, and then passes the dish around
the table.
• Second servings are self-serve.
Compromise
• A compromise between Family and
English.
• A cover is set without the plates, and all
plates are stacked at the head of the table.
• The head of the table only serves the main
dish, and the sides are self-serve.
• Very common at American holidays such
as Thanksgiving, Christmas, and Easter.
Buffet
• All food is placed on a serving line designed for buffets.
– The serving lines have various ways of keeping hot foods hot
and cold foods cold.
– One method is the use of heating elements that heat/cool
water beneath the trays.
– Another method is the use of ice or sterno pots.
• Dinnerware is stacked at the beginning of the line, and
guests serve themselves.
• May have wait-staff to serve beverages.
Business
Advantages/Disadvantages
Buffet
Plate Service
Business
Advantages
•Less staff
•Set menu
•Control food
portions
•Less waste
Business
Disadvantages
•Lot of food
waste
•Can’t control
portions
•More staff