French Service Flow

Vive la France, le pique-nique, et le banquet! Set your table French style in the country
air or in your formal dining room. Whether you're serving mousse de saumon or mousse
au chocolat, a beautiful table will make your guests feel as if they've stumbled into the
court of the Sun King just in time for le gouter, a very late-afternoon royal snack.

Sur la Table

The table is pre-set for French dining, with as many utensils, dishes and glasses as the
menu requires. In classic French service, the food is brought to the table, so you may
have a service plate or charger, topped by a dinner plate and a salad plate. Or dinner
plates may arrive with the main course and the charger removed at that time. The salad
plate may be placed to the right and the bread plate to the left; without a bread plate,
you are free to put your dinner rolls on the tablecloth.

Naturally, in all but the most extreme picnic settings, the table will be covered with a
fine linen cloth. Napkins are simply folded and placed next to or on the stack of plates.
Glasses are lined up left to right: large water balloons, a red wine goblet, white wine
tulip and champagne flute or liqueur glass.

Utensils are laid out in the order they are used, outermost first: to the left, a salad fork
and dinner fork -- tines down is a la francaise, tines up is a l'anglaise; to the right, the
soup spoon -- face-up or face-down -- with the dinner knife closest to the plate. Options
include an oyster fork next to the knife or snail tongs next to the fork. The dessert spoon
goes above the plate with the bowl pointing left and below it the cheese knife with the
blade pointing right. A butter knife is on the bread plate, if there is one.
French Service

A French table is laid out in its particular style because Louis XIV's Versailles tables
set the standard for civilized dining in the 18th century, and Westerners have never
quite gotten over the elite elegance of Versailles pomp and practicality. French service
today means that waiters bring choices of dishes for each course to your table, serving
you from a formal cart and sometimes preparing or cooking food at the table. In Louis'
day, the dishes were placed on the table in a specific pattern, and diners helped
themselves to whatever they could reach without moving the serving dishes. This
necessitated careful orchestration, so every diner would have a varied selection, even if
not all the diners sampled all the dishes.

En Plein Aire

Outside dining, manger dehors, can be as formal or informal as you like. Spread a linen
bed sheet over a picnic table under a shady tree and set it with a mismatched
assortment of fine porcelain dishes. Line up a motley collection of wine and water
glasses across each place setting and put chilled glass -- not plastic -- bottles of water
and wine within reach of guests. Place your odd lots of real silver utensils in their
correct order, for whatever courses you'll serve -- and serve the food buffet-style, but
down the center of the table. Divide dishes into pretty serving trays so each area of the
table has access to all the goodies. A couple of handy children with rolling carts will be
thrilled to clear dishes and wheel around a dessert tray, as long as you bribe them with
first pick of the brownies or choux a la creme.
 Russian Service Flow
Born with a silver spoon" refers to a time when cutlery was scarce -- guests used
neither forks nor plates. A spoon, a knife -- both brought with the guests -- and fingers
were all that were needed in Medieval times. Royalty and nobility staged elaborate,
burdensome feasts, and silver spoons were given to fortunate children at baptism.
Eventually, the sign of fine dining became not the array of food, but the elegance of the
setting. The richest is the Russian service style, sometimes known as service a la
Russe. Today, this style is used for formal dinners and banquets. Offer your guests the
formality of a tsar's table with an elaborate, Russian table setting .

Setting The Table

Because the food is not displayed on the table, the table cover rises in importance. To
serve dinner a la Russe, first lay a "silence cloth" -- usually a piece of double-faced
cotton flannel or sometimes a doily -- on top of the tablecloth at every seat. Set the
bottom plate -- called a charger or service plate -- on top of it. A charger holds the plate
on which food is served. Arrange silverware in the order it is used. For example,
position the salad fork to the outside of the dinner fork; the salad knife to the outside of
the dinner knife. Place knives and spoons on the right of the plate, forks on the left.
Point the knife blades toward the plate and turn spoons and forks with the tines or cup
facing upward. Place the soup spoon to the right of the dinner spoon. Rest the oyster
fork in the bowl of the soup spoon, if applicable. Set small bread and butter plates --
with a butter knife on top, the blade toward the silverware -- above the forks. Just above
the charger plate, set a dessert spoon and cake fork horizontally. Set the water glass
above the knife. Place a glass for white wine to the right of the water glass; the glass for
red wine to the right of the glass used for white wine. Between each pair of covers place
a salt and pepper shaker.
Food Presentation and Courses
When you dine a la Russe, bring all the food to your guests on identically laden plates
at the same time, so no one has to wait for food to be passed down from the head of the
table, as was the French style. Typically, courses consist of hors d’oeuvre or soup, fish,
meat with vegetables, sweet, savoury and dessert, according to l'etoile Fine Virginia
Cuisine. All of the food is served from the kitchen, portioned on each plate by the chef.
Serving Your Guests
Never change the tablecloth like the French used to do between courses -- change the
serving plates instead. Remove only the silverware used during the each course.
Ensure each guest is served from the left, but clear their plates from their right. Remove
the plates from each completed course before placing a fresh plate of food before your
guests.
Decorating The Table
You need something to fill all the empty space in the middle of the table because the
only food on display may be the roast or turkey, which belongs on the sideboard, not the
table. Over the years, the exact table ornamentation has changed somewhat, but a
center display of flowers with perhaps candles or a bowl of fruit is appropriate. Colored
table runners, glasses or napkins will add a splash of color to the Russian-style table
setting. Finally, for a really fancy touch, set place cards at each place and choose the
seating carefully.
 Silver Service Flow
The Basics of Silver Service Etiquette

Silver service is a method of food service that’s performed from the left side.  In France
this service is known as ‘service à l’Anglais’, or English service. The guest to the host or
principal is served first, as they’re typically the most prominent guest of the principal.
Service continues clockwise so staff don’t bump into other servers.  Plates and glasses
are cleared from the right, and glasses are stacked in a diagonal line to the right, with
wine served in order by course and water glasses in front.  
Silver service tends to be easier for a right-handed waiter.  You stand behind the guest
to their left side, holding and supporting the silverware with your left hand and serving
the food with your right hand. This technique requires a great deal of practice and
dexterity.  You should practice whenever you can to keep these skills refreshed,
especially if you are not actively serving as part of your daily duties.
 

Silver Service Etiquette: Additional Rules and Guidelines

1. Plates are served from the left and cleared from the right side.  This makes the
guests feel less enclosed. Use your right hand to clear a used plate, and the left
hand to slide in a fresh plate.  The only exception to this is if there is an object on
the right side, such as a sherry glass or if the guest is obstructing the way
physically (perhaps leaning). In this case do not lean across the guest, and
simply remove plates from the left side.  
2. Water and wine glasses should remain on the table throughout the entire meal,
as guests will have their own preferences on the beverages they drink.  Only the
sherry glass is removed.  Of course, if a guest asks for other glasses to be
removed then you should do so. Always change the wine glass when a guest
asks for a new type of wine.
3. Formal dinners may take between 4 and 5 hours, depending on the amount of
courses served.
4. Traditionally the main course at a formal dinner is roast beef, fowl or game.  This
will often be served on a platter, and is traditionally presented to the host for
them to inspect.  They will indicate if they are happy for service to commence. In
a hotel or restaurant platters aren’t presented to the host as the maitre’d will do
the inspection before food service begins.
5. If service includes watery vegetables then the platter will have a napkin in the
base to absorb the excess liquids.
 6. Sweet, chocolates or glaceed fruits can be presented in compotes and placed on
the table as part of the decor. Occasionally if there are long lapses between
courses guests can enjoy helping themselves.
7. When clearing the table you must keep noise low, so never stack several plates
or clear on a tray.  Carry each plate individually to the kitchen. During large
dinners you can carry the plate to a sideboard and then another server will move
them to the kitchen.
8. Before pudding everything must be cleared from the table that isn’t relevant to
the final courses.  Start with the largest item and work down to the smallest.  To
speed this process up you can used a small doily-lined tray, as this will prevent
slippage and reduce noise.
9. Crumbing the table is key to freshening up before pudding.  Stand to the left of
each guest and with a thin brush or folded napkin, brush the crumbs onto a small
plate or tray held just below the edge of the table

Silver Service Etiquette Tips for Service

1. Make eye contact if culturally appropriate
2. Smile
3. Always be well presented
4. Be patient and allow guests time to enter and sit down. Guests will be relaxed and
won’t want to rush
5. Offer to help with coats
6. Be discreet and professional, and don’t get overexcited by a celebrity.  Treat them
as you would any other guest
7. If a guest offers you their hand to shake, you should always do so. If
you’re wearing gloves you should remove it and then shake their hand.  As a
general rule, never offer your hand first
8. Pay attention.  If you see a guest needs additional help always offer to assist
9. Let the service flow.  Make your greetings natural and respectful, and don’t force
interactions
10. Read non-verbal signals.  If a guest is angry, upset or nervous, try to ensure they
are more relaxed by providing a professional service
11. When guests leave, smile and thank them and help them with their coats and
outerwear
12. Offer to escort guests to their waiting vehicle if appropriate
13. If there has been any problem, take a record of it and follow the establishment’s
 Room Service Flow
Room Service Work Flow
Mis-en-place

In Room Service also, mis-en-place is the first necessary thing to perform which
includes:
• Requisition of Fresh Linen from Housekeeping.
• Inventory Taking of all service wares of Room Service.
• Requisition of Supplies from the stores.
• Maintaining Sanitation and Hygiene, Cleaning of whole department.
• Polishing of all crockery, cutleries and glassware.
• Requisition for Mini Bars.
• Trays and Trolley Setup.

Guest Order Flow

After completing the mis-en-place, the work flow then goes with the guest orders
Some Important points for smooth Work Flow
• Order Taker has to answer phone in two rings.
• Politeness and soft sweet voice is needed.
• Waiter has to be quick and smart.
• KOT/ BOT have to be clearly written and communicated.
• Service should happen on time.
• Clearance on time.
• Knowledge of more than one language is appreciable.
• No spillages on tray or trolley.
• No breakages.

Room Service Menu

• Menu has to be profitable.

Room Service Menu has to be profitable. It does not mean that it has to earn more
profit, but should be rewarding as per the effort.
• Dishes should be fewer than the restaurant.
It is done as the items can be ordered at any time of the day or night. All chefs are not
available at any time. Service has to be quick, so items are lesser than that of
restaurant menu.
• The dishes should be easy and quick to prepare.
Deadline of service is crucial, so quick foods are preferred to be placed in the menu.
• Menu should be properly planned.
As menu reflects the standard of the establishment, it has to be perfectly planned.
Breakfast Menus
These are generally valid from 6:00 a.m. till 11:00 a.m. And offer the varieties
depending upon the standard of the establishment. In Business Hotels, they may offer a
relatively extensive range.

All Day Menus

These Menus are usually offered after breakfast, including lunch and dinner. It is served
from 11:00 a.m. till 11:00 p.m.
Menu items range from light snacks to more elaborate and substantial meals. Some
Hotels may also offer the dishes from specialty restaurants but the service is done on
specific time only, the time when these specialty restaurants are open.

Supper Menu
These menus are available for late night dining and are usually only valid from 11:00
p.m. to 6:00 a.m. These menus usually have a small selection of popular menu items
from the All Day Menu

Beverage and Wine List

Non alcoholic beverages are available 24 hours. The services of alcoholic beverage
always depend on the liquor license law of the country.
The range of beverage offered in room service usually limits to the small range of beers,
wine and spirits.
Mini Bar contains this small range of liquors but if guest want a large bottle that is
provided in his / her room by the room service.

Tray & Trolley Setup

Tray Setup
Tray Setup is done for those orders, which require only the use of a tray to deliver, for
example an order of fresh fruit, toast and coffee or some other light meals. A trolley may
also be used to deliver a batch of several tray orders for a particular floor or floors. This
is done to increase productivity and to speed up the delivery of tray orders.

Trolley Setup
Room service trolleys are actually collapsible tables fitted on wheels. Large food orders
often require the use of a food warmer and trolley to serve. For example an order of a
salad, fried rice, a steak, a piece of apple pie, a fresh fruit platter would be impossible to
serve using a tray. Trolley orders are difficult to process in large batches and also
require more manpower and time to process.
 FFSO

Submitted by: Geneco A. Pabe

BSHM 2-D
Submitted to: Ms. Regine Gigi Adolfo
Instructor