Beruflich Dokumente
Kultur Dokumente
Section: Rose
d. Order
f. Timeless
Set up is completed on time at least 30 minutes prior to the start
of operations or banquet functions
3. Why do we need to follow the proper procedure in setting up a
table?
Answer: When we set up a table, it must be followed in order to the
conscientious waiter has everything ready and a place easily accessible
for the time when it is needed. Aside from that it also looks organized and
clean, through these it can make a presentable and good-looking table
setup which can whet the appetite of the eaters, or guests. It is also
important to avoid confusion in getting the desired utensils when eating.
4. Enumerate the styles of table service, explain each and give its
advantages and disadvantages?
a. French Service
-This type of service involves table side preparation.
Characteristics:
Person finishing cooking the food in front of a guest
Advantages
High degree of attention to guest
Slow service
Lower cost due to compensation of chefs
Disadvantages
Highly skilled staff needed
Staff always performing
Consistency among chefs
Ventilation of restaurant
Using gueridons allows for less tables and
restaurants
Equipment expanses
Longer service times
High cost meal
b. Russian Service
-Russian service is very formal and elegant and the customer
is given considerable personal attention.
Characteristics:
All food cooked and portioned in kitchen away from guests
All foods are attractively presented to guests on silver trays
Service persons served food to guest from trays
Advantages
Disadvantages
Skill needed to serve from platter
c. American Service
-This type of service is used for fast customer service.
Minimum table appointments are laid on the table.
Characteristics:
Portioning all food on plates in kitchen
Service staff picks up food and serves it directly to guest
who ordered
Food serve from persons left with left hand
Removal of plates from right side with right hand.
Advantages
Simple to teach and learn
No skilled staff needed
Small cost of equipment
Fast service
Less space needed per guest
Lower menu prices
High quality control
Disadvantages
Not elaborate service
d. English Service
-This type of service is sometimes known as host service.
The foods are brought from the kitchen and placed before the
host at the head of the table. In this form of service, the main
dish is meat. If necessary, the host will carve the meat and
dish up the entre and vegetable on individual plates. The
host hands the plate to the waiter standing to his left, who
serves the guest.
e. Family Service
Advantages
It is fast. Plates of food are served immediately
at the proper temperature.
It is inexpensive.
It requires no special equipment.
Disadvantages
Less showmanship
Reduced personalized attention to the
customer
Characteristics:
Food is cooked in the kitchen and placed in serving bowls
and platters.
Large bowls or platters are presented in the center of the
table; guests serve themselves
Various combinations (served all courses or part)
Advantages
This simplified manner of service is advantageous to new
waitstaff who have not
learned the proper details of serving.
It is fast because the guests actually serve
Servers can serve more people than when a more formal type
of service
is used themselves;
Disadvantages
The disadvantages are that guests receive less personal
attention and must serve themselves from a food platter that
becomes less attractive as other guests serve themselves.