Place Settings

• The style of service should always be considered, it dictates of what table

appointments to be used for the place setting. Table setting or place setting is
the same defining or presenting a well set table.
• It may be American Setting, English Setting, Russian Setting or French
Setting.
• It may also vary on the time of the day if it is for breakfast, lunch or dinner
 GUIDELINES IN PLACE SETTING
• Mise en place of table appointments should always be handy in the waiter stations
• Collect all table appointments needed in every place setting
• Wipe it dry with service cloth; carry using a rectangular tray as you can bring on the table
• Napkin folds are folded on the waiter station
• For each cover, which refers to the space provided for one person allow at least 20”.
• Bring along with you what can carry on the table .
• Arrange all table appointments according to a place setting assigned.
• Distances of each placement allows ½”-1” space.
• Water Goblet is on the tip of the knife, bread and butter plate on the tip of the fork at the side of the forks.
• Observe harmonious arrangement of all table appointments.
 Basic Place Setting for Breakfast, Lunch and
Dinner
• How to place Table Covering
• As table cloth is to be used place it over a silence cloth or pad, and center the cloth
evenly at the table. Napkins go to the extreme left of the cover with the open edge of
the napkin either to the right or left.
• When there is not enough room for the napkin at the left, it may be placed at the center
of the cover over on soup bowl.
• Chairs must not be pushed on the table so that it may not crumpled the table cover that
overlays.
 Basic Place Setting for Breakfast, Lunch and
Dinner
• How to place Flat wares
• Always remember to handle the flat wares by its tip. Take note assessors are on a
lookout on the proper handling of it. Start placing flat wares in the order in which it is
to be used, from the outside in, and about ½ -1 inch from the edge of the table,
• Place the forks, with tines up, at the left of the cover, and place the knife, with the
cutting edge toward the inside at the right of the cover.
• Then put the spoons, with the bowls up, at the right of the knife. Butter spreaders, if
needed, are placed across a bread-and-butter plate either parallel to the edge of the
table or parallel to the rest of the silver.
 Basic Place Setting for Breakfast, Lunch and
Dinner
• How to place the accessories and Table Decorations
• Take note the small holes in the shaker, salt shaker has 3 and pepper shaker has at least
5 and are placed at the top of each covers slightly above.
• Centerpiece maybe a flower vase with fresh flower or whatever is applicable is usually
placed in the center of the table, however if there are no covers at one end or along
side of the table, the decoration may be placed off center on either the vacant end or
side.
 Basic Place Setting for Breakfast, Lunch and
Dinner
• How to place the dinnerware
• Show plate is placed at the center of the cover. Depending on the style of service, other
plates serve the show place as under liner.
• The bread and butter plate is placed at the tip of the fork either at the side of the forks.
• If the food is to be passed, put a plate at each cover.
• If hot beverage is to be served at the table, place the cups and saucers before in a 5o’clock
position handled at the right side.
• Together with sugar and creamer underlined with salad plate. It can also placed above the
show plate.
• If the case of no available space at the side of the cover.
Service Styles
 SILVER SERVICE OR PLATTER TO
PLATE SERVICE
• This type of service is most elegant, time tested, although lately not so
popular. However, this is going to be the queen of all services.
• This usually includes serving food at the table. It is a technique of
transferring food from a service dish/platter or flat to the guest's plate from
the left.
• It is performed by a waiter usually using service fork and spoon, although
occasionally two forks, two fish knives or some other type of specialist
service equipment. This technique requires much practice.
 SILVER SERVICE OR PLATTER TO
PLATE SERVICE
• It is almost always used, e.g., for a banquet, in many top
class hotels, restaurants and cruise liners.
• Waiter is holding platter in the left hand serving from the
left side of the customer, using a fork and spoon.
SILVER SERVICE OR PLATTER
TO PLATE SERVICE
PREPLATED SERVICE OR AMERICAN
SERVICE OR BLUE PLATE SERVICE
• This type of service is found in a wide variety of catering establishments and is
probably the most common style of food service.
• Food is pre-plated in the kitchen and served to customers, sometimes under
cloche/plate covers which are removed in front of the guests. The advantages of
this type of service include the maintenance of food presentation and portion.
• Waiter is always serving from the right side of the customer. Dishes are prepared
and decorated in the kitchen and then served. Appetizers, soups, main course and
desert.
PREPLATED SERVICE OR AMERICAN SERVICE OR
BLUE PLATE SERVICE
PREPLATED SERVICE OR AMERICAN
SERVICE OR BLUE PLATE SERVICE
• This involves food decorated on plates of individual portions kept
warm or made warm in either of the following ways.
1. Putting them in hot cases or salamander
2. Placing under infrared radiators (bulbs)
3. Putting them in microwave chambers
4. Reheating them in magnetic induction plates (only enamel
plates are used)
PREPLATED SERVICE OR AMERICAN
SERVICE OR BLUE PLATE SERVICE
• This is important because in large scale service pre-plated
foods are liable to get cold very quickly although in slow
moving restaurant heating and keeping them warm is not
at all required.
PREPLATED SERVICE OR AMERICAN
SERVICE OR BLUE PLATE SERVICE
• Most prevalent in American restaurants
• Dramatically reduces number of servers
• All food cooked and plated in kitchen
• Stainless steel covers used to keep food warm in banquet service
• Minimizes serving equipment and cleanup
• Food portions tightly controlled, aiding profitability
PREPLATED SERVICE OR AMERICAN
SERVICE OR BLUE PLATE SERVICE
• Advantage of American Service:
1. It is quick and simple.
2. There is less spilling
3. Less investment, less skill, less piling of dishes.
4. No maintenance of silver items.
5. On plate, looks superb.
6. Strong portion control mechanism.
7. Standards can be set and maintained.
8. Less chances of complaints.
PREPLATED SERVICE OR AMERICAN
SERVICE OR BLUE PLATE SERVICE
• Disadvantages:
1. Food service becomes a dull and listless affair.
2. Too much of wastage in the plate as guest cannot quantify the item.
3. Big eaters remain hungry as they can't share less eater's portion.
4. . Uninteresting, unnecessary garnishes cannot be avoided, may annoy the
guest.
 Russian Service
• It is a manner of dining that involves courses being brought to the table
sequentially.
• The table is laid with food and the customers help themselves.
• Generally used for banquets that involve table seating for 6-12 guests
• All food fully prepared in kitchen and arranged on serving dishes
• Servers bring food to table and distribute by portion to guests
• Entrees are placed on platters
 Russian

Service
 French Style
• Basis of evolution of all other styles
• Most detailed of styles
• Menu Presentation
• principal server presents menu, takes preliminary beverage order
(cocktail)
• table captain takes food orders
 Family Service
• Often called English service
• All food brought to table on platters or in bowls
• Guests pass the dishes and serve themselves with serving utensils
• Increases possibility of spread of disease
• Why?
 French Service
• Wine selection
• wine steward offers wine list, offers suggestions for appropriate wine choices
• wines may be purchased by glass or bottle
• Table Service
• 8 courses served: appetizer, soup, fish, intermezzo sorbet (clear palate), meat, salad,
dessert, cheese
• principal server and bus person responsible for all table clearing and resetting
 Family Service
• Main courses are plated with dishes of vegetables placed on the table for
customers to help themselves; e.g. ethnic restaurants.
 Buffet Service
• In the buffet style is all of the food available, at the correct temperature, in a
serving space other than the dining table, and guests commute there to be
served or sometimes to serve themselves, and then carry their plate back to
the table.
• Tableware and napkins may be conveniently located on the buffet table for
the guests to pick up with their meals. Buffets vary from the very informal to
the rather formal setting of a wedding reception, for example. The buffet
format is preferred in occasions where a very large number of guests are to
be accommodated efficiently by a small number of service personnel.
 Buffet Style
• “Buffet is a style of food service in which the verities of ready food dishes
are displayed according to the sequence on the table either hot or cold and
Guest’s serve those foods themselves”.
• Buffet is a self service system of dining in restaurant or parties. Buffet is a
very popular system of food service in any party or restaurant. Buffet is also
an important thing of F&B.
 Gueridon Service
• Gueridon Service is a term used in the restaurant business to refer to "trolley
service." Food is cooked, finished or presented to the guest at a table, from a
moveable trolley.
Dishes typically served like this include Crepes Suzette, Caesar Salad,
Cherries Jubilee, Banana Flambé and Steak Tartar.
 Gueridon Service
• There are several reasons for Gueridon Service:
• ensures exact serving temperature and stage for any dishes sensitive to this;
• turns food into entertainment;
• creates an atmosphere of sophistication;
• stimulate demands in other guests for that level of attention
 Gueridon Service
• The trolley is equipped with a burner for cooking, that can be
powered by gas, electricity or spirits. Some trolleys will have a cold
drawer as well. All will have a chopping board and cutlery drawer,
and be equipped with the necessary utensils for what the
restaurant offers from the trolley. There will also be on the trolley
a selection of basic condiments such as mustards, Worcestershire
sauce, oil, vinegar, etc.
• Gueridon Service is less popular now
 Gueridon Service
• This type of service includes preparing food (salads, main dishes or desserts).
The waiter has to carry out such procedures as filleting, carving, flambéing
and cooking speciality at the table. Special equipment and tableware are
required on the trolley for ease of operation.
• It is the most advanced form and demands dexterity and skill on the part of
the waiter who in turn must have good organizational ability. Gueridon
Service needs high skill, great knowledge, pure concentration and years of
experience.
 Sequence of Service

1. Welcome guest 9. Serve salad

2. Seat guest 10. Clear salad
3. Present menu 11. Serve entree
4. Beverage order 12. Clear entree
5. Menu Order 13. Offer dessert menu
6. Serve bread, butter 14. Serve after dinner
beverages
7. Serve appetizer 15. Clear dessert
8. Clear appetizer 16. Present check
Thank you!!!!!