Types of Service Flashcards
Plated Service:
it demands that the waiter should be skilled in carrying the plates from the kitchen to the restaurant without disturbing the food arranged on them
Menus are divided into 2 categories:
- Set Menu (Table D’hote)
{fixed menu} - A La Carte
Silver Service:
can be English or French service
- English service is when the pouring of the food is done by the server
- French service is when the food is put on the table by the server for the guest to pour
- called silver service since the bowls and plates used ae actually made from silver.
Procedure of silver service:
- place the clean plates in front of the guest from the right.
- hold the serving dish on a service cloth on the flat of your left hand, with your hand under center of the service dish.
Procedure of Silver service pt2.:
- silver takes place from the left side of the guest (anti-clock wise)
- hold the serving over the guest’s plate, no more than 5cm above it.
- picks up the food from the silver plate using serving fork, and serving spoon and deliver it to the guest plate.
Gueridon Service:
- the term gueridon means a trolley used for the service preparation of foods in the dining environment, gueridon preparation is the finishing of foods on the gueridon.
Family Service:
- is a simple method of service in which serving dishes are placed on the dining table, allowing the guest to select and serve themselves.
- usually includes sharing items on the table.
Buffet Service:
- in buffet service the food, hot or cold, is presented attractively on separate table away from the guests and they come to the table to select what they require.
Cafeteria/Self Service
- guests collect their own meals on a tray as they select food items from the hot or cold counter.
Sequence of Service: (Buffet)
1) welcoming & greeting the guest (Host/ess)
2) Escorting the guest to their table (Host/ess)
3) Introducing the captain (Host/ess)
4) Chair assist (Captain/waiter)
5) Pouring water ( waiter )
6) Presenting the beverage menu and wine list (captain)
7) Taking beverage order (captain)
8) Removing beverage order (captain)
9) Serving the beverage order (captain)
10) Inviting the guest to the buffet (captain)
11) Scanning the table (Captain/waiter)
- clearing plates
- changing ashtrays
- refilling water
- asking for another drink
- removing everything related to the main course when dessert is served
- correcting the set up (silver ware) for next course
- keeping the customers ;table clean & tidy.
12) Asking for coffee (Captain)
13) Waiting for the customer to order the bill (delivered within 5 minutes) (captain)
14) Guest departure (hope to see you again, offering candies, chocolate,…) (Host/ess)
Sequence of Service: ( Set Menu)
= steps 1 to 6 are the same
7) Explaining the food menu (Captain)
8) Taking the beverage order (Captain)
9) Removing beverage menu (Captain)
10) Serving bread & butter (Waiter)
11) Serving beverage order (Captain)
12) Serving starter (Captain)
13) Asking for the second course with the duration to be served (Captain)
14) Clearing starter after everybody finishes on the table (Captain/Waiter)
Sequence of service: (Set Menu)
15) Serving the 2nd course (Captain)
16) Clearing the 2nd course after everybody finishes (Captain/Waiter)
17) Clearing everything related to the main dish before serving the dessert (Captain/Waiter)
- Salt & pepper shaker
- Bread & butter
- bread & butter plate
- Tabasco
- Dipping
18) Asking for dessert (Captain)
19) Crumbing the table (Captain/Waiter)
20) Correcting the dessert set up (Captain/Waiter)
21) Serving dessert (Captain)
22) Asking for coffee (Captain)
23) Waiting for the customer to order bill (delivered within 5 minutes) (Captain)
24) Guest departure (hope to see you again, candies, chocolate) (Host/ess)
Sequence of service: (A la carte)
= steps 1 to 6 are the same
7) presenting the food items
8) taking the beverage order
9) taking the food order
10) serving beverage order
11) setting the appropriate silverware depending on the food order for each course.
12) serving the food order
13) clearing courses when everybody is finished
Sequence of service (A la carte):
14) clearing everything related to the main dish before serving the dessert
- salt & pepper shaker
- bread & butter
- bread & butter plate
- tabasco
- dipping
15) asking for the dessert
16) crumbing the table
17) correcting the dessert set up
18) serving the dessert
19) asking for coffee
20) waiting for the guest to order the bill (delivered within 5 minutes)
21) guest departure ( candies, chocolate)
Buffet Set Up:
1- checking table cloth and napperon
2- fixing chairs on the edge of the table cloth
3- setting the tableware (flower vase & ashtray)
4- setting the middle plate to standardize the measurements of the cover
5- setting the silverware accordingly
6- removing the middle plate
7- setting the table napkin
8 - setting the water glass on the top of the knife
Set Menu Set up:
1- checking table cloth and napperon
2- fixing chairs on the edge of the table cloth
3- setting the tableware (flower vase & ashtray)
4- setting the middle plate to standardize the measurements of the cover
5- setting the silverware according the the menu
6- setting the B&B plate and knife
7- removing the middle plate
8- setting the table napkin
9- setting the water glass on the top of the knife
A la carte Set up:
1- checking table cloth and napperon
2- fixing chairs on the edge of the table cloth
3- setting the tableware (flower vase & ashtray)
4- setting the middle plate to standardize the measurements of the cover
5- setting the silverware accordingly (starter knife and fork) + B&B plate and knife.
6- removing the middle plate
7- setting the table napkin
8 - setting the water glass on the top of the knife
